The sun. [volume] (New York [N.Y.]) 1833-1916, 1865-11-02

Iovins the bone. By this prOce. the he'n Of tne
hsh IL entirely separated fron the bones should
mere be any roes fry them In the u'uh manner |
Nhs 6Iet ere skinned BY running sharp knhe
between tho skin and flesh, aud then dipped IN egg
and bread crumbs The Professor here remarfea
cha. stale bread dried in the oven and then roled
vm much nicer and more economical than crackers
Now put on the FIRE mail Kettle containing one
ali of pre-.rved ,om,toes Next put on the frying
pan. ard when the fat Is hssins hot, put IN the
salis, M s,h and after they are sufficiently cooked
N, them on plate sprintle overs little pepper
and ,.l,. pour on tho tom,toes and Afterwards let
she Whole simmer about two minute, The preserved
,,ms,oe. used by the Professor IL very fn' Tor
aayorinr, and Is prepared by simply boiling the
,es.tabes, which are afterwards strained and
bottled. They will Keep long time.
Robin, tbGk cd were next prepared. Dress them
.. you would any bid for baking Gut salt pork In
very thin slices, and tie the pieces on the breasts
With tvine, prta little salt and half rill Of broth
IN .r.n; then put in tho birds and cook In m oven
Of even Temperature then remove the strings: take
ont the robbins set tho gravy on the FIRE n fcdure
. liiie, and then pour II over the BIRDS which are
nov ready for the table.
Then followed n-e.roni 4. er.ams T.ts quart
Of wster, in which put pinch Of rAt ard before tho
water boils Put In handful NJ maesroni broken into
Rc'es hpOuA Az '''" NV n '''' '"''N wv wv ~
IRE and Toll quickly. In another pan put pint OF
milk and .ct Il on tie FIRE mall tsble,pooniul Of
utter and one of houT in third pan IL placed the
ore and stirred soEiy; just ~ tho ms h at boiling
ponL turn IL into the pan containing the butte. and
our, stirring quickly all the tlmo. In fourth pan
J yolk OF cgg Ia broi en-. and fmal pinch Of grated
rrutmog /, added. Now pour tho milk over Tho ogr,
aud stir rapidly, then put It oil on the fire And let IL
boil up at once. 1t IL now ready 10 poui over the
naesron" ana NIL teHny 'O' 'he 'A"e' 'Lo ~
So '"'' = ..', 40 a.. =, ~. -.
~ -"'I = y, e -
w ~ y .' : ~. a-,,...s,,t.
~ =, = -" :, -,
sHu ~N. - -, 1891 -, h..
- =. - y, -, -..,,.r,io..
simIpered afev moments put IN pms sIaHoe'S''
sfter stirring 10 minutes take them of the fire :
-, - . ,,i,.,,a-. ,i,.. ,be era berrie. in a
suoD 'urousn eu"eH.'. l''N' ~ o..
ash and the juice with The lemon rnd over we hie
"a aIio a, IN IA. r.ap,ed one hLf; boil th, latter
nv" 49, 80, :, o.o, ;, . c,.ntorri..
So moments theh Turn ~ V'e' We NA"''''''
AscaIoons were nov taken IN hand. Take ounces
ss .x,s, almond, and pour boiling water over them
'"''' - =, =. -, ~.
tklns the skins OF very neatly 40 NOT etlue
water remain on them more than moment. The
=, :, -, -. III 2 ,,,r... n,
@nnonos are tnen pu' nv ' Nlo' va W."
sugar, and the white OF N eggs added-aie" diop'
A'H tne' al g." 'h'u We" p'u"IsN 'Ns'''
with anything 10 suit the taste' nov maze 'nen
ANITA ,ond balls and nut ON PAPER then fatten them
With a little brush and cold water; put into 4 very
Moderate oven aud bake half su hour, then set them
Sway on paper for - hours
This closed an interesting and instructive lecture
A. our reporter cone uees from the earnest manner
xhich ,be a,o-i,v Of the ladies present employ
:. - - -, 80. -, a., 4.
sheh Penehs ato no.e pooAs' .ua' N""'
vii b,e.s the day when tho Cooking Academy be-
Earn. nm ,n.,i,n,ion ~ ,hi. city
sAn' ~ Ah'u'ui'" W 'H"e'S
-