The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1874-11-22
SCIENCE IN THE KITCHEN.
LESSONS TAUGHT IN THE woNRN's FREE TRAIN
ING SCHOOL.

| 1N0 SCdOOxs
Yesterday morning Monsieur Pallas ex-ch,
de cuisine of the St. James Hotel, stood befor
the range at the end of the long table in tn
kitchen of the Woman's Free Training Schoe
in East Tenth street. He wore the conyen
tional white blouse with tucked up sleeves
the white apron, and white linen cap of tn
typical French cook With bow he receive
the ladies' of the housekeepers' class in cook
cry who entered the kitchen at nine. He i'm
mediately began instructions and illustration
in the divine art of his nation. The fir
glowed through the bars of the ample range
A pot of stock was simmering on enc side
and great kettle of water was boiling on tn
other.
Numerous copper saucepans adorned tn
dresser and shelves. A pair of scales and
large silver gauze sieve with deep tin urn ant
a long rolling pin were on the table. Isabelle
the neat handed wife Of Monsieur and assis
tant cook in the Free Training School kitchen
stood by to render any needed help. Mrs
Hodges, the lady president and manager
passed round to the side of Monsieur. The
other ladies' took seats around the long clean
kitchen table, drew out their note books anG
pencils, and were all attention
NJ. Pa'las Qoquiter)-I am going to make
puff paste for oyster patties.
| He weighed one pound Of -four and one
pound OF butter. Sifted the flour on the
table, made a depression in the middle of the
pile, broke an egg, and separating the white
from the yolk dropped the yolk into the pile
OF flour. Then he poured in cold water and
began to mix the mass.
One of the ladies-Do YOU use no salt
MAN WHO WASHES BUTTER.
Mons. P.-There is enough salt in the but
ter; sometimes the butter is too salt, and then
it is necessary to wash it before we begin
The artist mixed the batch of dough well,
kneading it smooth, put it aside and sitted a
little more flour, pushing it aside. Then he
kneaded the butter until it was soft, but not
to cream; hattened it and dredged it with
flour very lightly, called for napkin. in
which he placed the pat of butter, and folded
it up carefully, saying: II do this to get out
all the water or milk that may be still in the
butter" Next he Toured the table and rolled
the dough out in cake about half an inch
thick and two feet square; took the butter out
OF the towel and put it in the centre of the
square of dough, folded the corners over the
same, tapping them we'll and pinching them
together. Then he rolled out the dough until
it was about two feet long and one foot wide;
dredged lightly with flour, folded one end over
half way, rolled it, and then folded the other
over that and rolled again. This he repeated
about dozen times, then passing it TO Isa-
belle he said:
"Put it on the ice." To the class: "By
and by will finish it."
At this point little boy, blue eyed and
faxen haired, who had been sitting in his
mothers lap watching NJ. Pallas with the ut
most attention, jumped down to the floor and
ran around the table, exclaiming, Il want to
be cook want to cook, too. Give me
cap and white apron
NJ. Pallas put one of his white caps on the
little boys head, and, unheeding the laughter,
went on with his instructions He next
showed the class
TWO CUBES OF BEEF,
cut from the round, about six pounds, which
he bad soaked all night in Madeira wine, with
small cubes of carrots and what he called a
bouquet OF herbs, parsley, thyme, one laurel
leaf, and cloves and allsplce tied up in
bunch. Then he cut up some pieces Of salt
pork, larded the beef with it, drawing in the
pieces with large larding needle; added two
onions, put some pieces of pork in the bottom
OF copper saucepan, put in the beef, chop
ped carrots, one chopped turnip, pepper, salt,
and the bouquet, and put the saucepan in the
oven.
Mrs. Hodges explained that in an hour that
dish would be done without any further at
tention, as Monsieur's fire was always Just
right. Then he showed the ladies' how to
make English beef broth. He cut up two |
carrots and one turnip, put some barley in |
cold water to bleach, then fried the vegetables |
md a few cubes of tenderloin of beef in but
,er to brown, put the whole in saucepan,
md added about two quarts of stock to the
same. Setting that on one side Of the range
he returned to the table, called for the ducks,
,wo widgeons, and showed the class how TO
1raw them, nice operation, performed by
irawlng the crop out by the gullet and the
,ntrails downward through the vent, opening
he orifices first with his long sharp knife
Mrs. Ii would not like to do that
Mrs. FL think it is very necessary to
earn it.
Mrs. Y.-Certainly. See how carefully he
voids breaking the gall bladder, and cuts
way the oilsack at the tip OF the tail.
Mrs. Hodges - Watch him truss these
'irds.
ray, only to show the ladies how, for, he
aid, as he was going to make salmi of duck
here were no use of trusting them. They
7ould be cut up after they were Drowned.
Now I'll SINCE them, he continued, putting
ne on the tines of long kitchen fork. He
eld the bird over the fire few minutes.
"What is that for?" said the little bov.
"Look, replied Pallas. "The fire is SINCE
ng Oft all the little fine hairs.
Then the ducks were put in the saucepan,
nd then in the oven, after putting on little
took to prevent scorching.
Next on the bill Of fare was flet de boeuf
) Pdrisienne. That means q tenderl in. 1t
J first prepared by being well Arded As
alias cut the little strips Of pork for the pro-
ess of larding, one Of the ladies asked if the
theirs had ever tried making
SANDWICHES
y cutting the ham or tongue in that manner.
he said it was much better than slcing or
rating the meat.
Miss Corson called the attention of the class
, the fact that nothing was wasted by Mon
eur; even the pieces of pork rind and little
its of carrots, turnips, and potatoes were
tilted. The pork rinds he put in the bottom
the saucepan. All watched intently the
recess of larding the tenderloin. The little
oy attention did not flag
Miss H.-IfI had little daughter 1 would
Ike to put her here tor three months to see