The tri-weekly news. [volume] (Winnsboro, S.C.) 1865-1876, 1866-06-09
Cookery Scientifically Treated.


trated lectures on cookery in Bottom,
where his subject and manner of treat
ing it attracts much attention. He
cooked on the stage the dishes OF which
he discoursed. From report OF his
third lecture, published in the Boston
Post we extrac, some general observa
tions, which will be found interesting
and useful by the ladies'
An omelet may be made more haky
by being set in the oven as soon as done.
Never bring fat to the table.
Potatoes, when cut into thin slips ike
a pencil, make them potatoes Fran.
caise. .
The quicker broth cools the longer it
will keep.
Many people mistake rich food for
high seasoned food. Rich food is
healthy = high.seasoned food is un.
healthy. Rich food is not stimulating
hot food is stimulating.
In summer, make broth every other
day.
In baking meat, no matter what kind,
always put in some broth. The top Of
an oven is always the warmest. To
prevent from burning, grease paper
with butter and put on the top of the
article baking. This will keep the top
OF the meat or bread as moist as tile
bottom. The paper prevents the steam
from rising. You need only to bastn
the paper occasionally. Some meats re
qulre less time to bake than others
Pork and veal, to be healthy, should al.
ways be overdone
Speaking Of the trichine in meat, the
Professor said that if the meat is over.
cooked, there was no danger from it..
Many people have eaten diseased meat
without injury. A whole brigade of
the French army, in l793-and it was
an historical iact-was fed on diseased
meat for four or five months and at the
end of that tims the men were appar.
emily as healthy as those Of other brig.
AIDES who eat wholesome meat. The
fact oi it was, the diseased meat was
overlooked, and the men did not know
the difference.
The Professor could not recommend
diseased meat, but the object of referring
to the subject was simply to show the
Importance, sometimes, Of over cooking
meat.
At the close Of the lecture, the ladies
came forward to the PLATFORM and with
spoon tested some OF the Professors
cooking. 1t was evident that they
relshed, as on the two previous occa.
slons, the result of his gastr ex.
periments.
The outfit making in New York for
n Nashville belle who is soon to be mar.
rlrd, consists Of twenty-five dresses, and
the brides dress will be in material and
style, like the dress worn by Queen
Victoria when she opened the last Par
lament. 1t is composed Of white satin,
and IA made in the new Empress shape,
with plain and tight front. pointed back,
gored skirt, and trail, one yard in length,
trimmed with liberal supply of rich
point lace. 4 dress for the brides sis.
ter consists Of green striped and spotted
SILK, made with new style Of waist and
pulled sleeves trimmed with Cluny lace.
The bridesmaids dresses are Of pink.
tarlatanr overskirt of same material,
waist t"steiully adorned with lace with
a profusion of silk ribbon running round
the skirt, Then there are grenadines,
oareges, and some fighter dresses, as
well as choice under skirts and other
mysteries of the toilet"
SILK WoRM.-A curious dicovery
has been made by General Faidherbe,
Governor Of the Colony of Senegal The
General had remarked, on the trees 0.
that country, numbers of grubs of q
species of silk.worm, and he was ir
duced to take some pains in observing
them. He was soon satisfied that they
were superior species Of silk.worm tt
those known heretofore The worm, i
appears, was known, and was described
! by entomolo1iats n,on,, ,,oa..n l