The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1876-11-24
TERMS 500 A YEAR.

Wlue-OpcHlHR cySs th".
r most like stare of rcbuke, sald'
, ~ would rather take lessons III
cookery at home, from my moth
er." ... 49,.
Sensible remark, ] thought, but
maybe her mother don't know
everything in the art of cookery,
and perhaps there are some other
things that neither her mother
nor she could learn from any
) French cook book, not even that
Of Professor Blot himself. But !
did not argue the point with my
Young lady. Inever do. | know
it's no use. | put on my hat and
vert 10 zee Giuseppe Rudmanu
illustrate practically Miss Cor
sens scicutiGe principles of cook
e-5fI e-5fIere were SIS. isdies besides
,,rsol,ewho we're impressed with
hsSsll tbs import rtance OF the practical I i
I"e Imstrations ,rtP of the diyiBs GAallio
art ART They were seated arouf'@ ~
long table in the glass kitchen or
back room, opening iy glass doors
into the kitchen proper OF the
roomy. on,fashioned, knicker,
booker nlansior, where tue school
is located. -
lam sure that h6body's nnor..eE,
and | respect mothers sand lmoth-
er-love as much as any man in
the world does. could give such u
lesson in cookery and domestic
ac onomyi combined ssas i think
tboso M six ladies were taught yes
tardsv morning. In the first
nIace the, saw Rudmanu make
Pota | 90 . t,t 'ossais, which, trans
lated, means A>cotcn Orotn, a
splendid nutritious potage COM
posed of barley, oatnl eal, ceiery:,
onion, carrot, turnip, ', aoeI or
course, and seasoning. enou, III 1OI
a family of six, at an actual C, 'S'
of IA cents. Then a filet do sole
(made with small flounders) and
a hot sauce remolade. cost 20
cents; next, the cooking school, y
rechaulfee demouton (warmed
over mutton masked and fried
with sauce a la Dauphine), cost
30 cents; then roast beef, English
style, an improvement on Amer
lean roast beef. which | shall not
say too much about, lest should
be suspected of want of patriot
SIN, cost 80 cents; next, potatoes
\ la Provencale, plain mashed pO-
,atoes, put up in pretty, French
fed form that would have tempt
I'd anybody's mother to have eat
IN them, whether she was fond Of
potatoes or not, cost eight cents;
lext, red cabbage, German style,
| kind of hot slaw, cost ten cents;
md then the crowning dish, .Beig-
vets SogDie Queens fritters), cost
fifteen cents. Cafe noir (black
offee), cost ten cents. Count it
ii up and you will see that it
to one dollar and ninety
even cents, and it was bounti.
ul dinner of six courses for six
'ersons. There are not many
American mothers, / care not
7hat section you may select them
rom, that can give such a dinner '
s that was at that cost, and then
hese six ladies had learned not
My how to manipulate these
retty and delicious dishes, bud
hey had also seen the dinner
ooked in the order that it should
e, so that the fish was ready to
erve at the moment that soup
'as over, and the entrees, roast
nterments, and desert, each done
} a turn, to be served at the right
loment, and a splendid running
,cture, or instruction, from the
ldy superintendent, going on
trough the entire course of the
,chnical instructions of the chef !
e cuisine, so that each one knew
le why and wherefore of every
Iovement of the whole drama Of
le dinner, for it was as interest r
lg as a play, and every lady look
| as deeply interested as the
en do who rush nightly to aa.
ooth's and to Niblo's to gaze at
le wonders of The new ballets
lere, and who sit with their ope-
glasses glued to their eyes dur
e the whole Of the terpsichore- r.
l performance. ....,-