The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1876-11-29
a Dinner to Order.

lesson of the New York COOKING
school, in ST. Marks place, under the
superintendence of Miss Corsen. |
asked a fine, sensible girl, who doe:
not cor TO do housework of ever
kind, whether she would not like tC
go with me and take a lesson il
French cookery. She drew hersel
up With an air half shy, half proud,
and with wide-opening eyes that look
ed almost like a stare of rebuke, said
| would rather take lessons in cook
cry At home. from my mother.
Sensible remark, | thought, bu.
maybe her mother don't know every
thing 10 the art of cookery, aad per.
haps there are some other things tina
neither Der mother nor she could
learn from any French cook book
not even that of Professor Blot him
self Bull did not argue the poin.
with the ; Dung lady. never do.
know its no use. / put on my ba.
and went TO see Giuseppe RudmaDU
illustrate practically Miss Corsen's
scientific principles of cookery.
There were six ladies besides my
self who were impressed with the i'm
portance of the practical illustration
of the divine Gallo art. They wer,
seated around u long table in the
glass kitchen or back room opening
by glass doors into the kitchen proper
of the rcomy, old-fashioned, Koicker
booker mansion, where The school 4
located.
| am sure that uobodv's mother
and ! respect mothers and mother
love as much as any man in th,
world does, could give a lesson il
cookery and domestic economy com
biDed as | think those six ladies' wer,
taught yesterday morning. In The
FIRST place, they saw Rudmanu max,
POtage a Sccssais, which, translated
means Scotch broth, q splendid nu
tritious potage composed of barley
oatmeal, celery, onion, carrot, turnip
water, OF course, and seasoning
enough for q family u six, at an ac.
tual cost Of II cents. Then a flet
dc sole (made with with small noun
ders) aud a hot auce rcmolade, COS
30 cents; next, the cooking school
r~echauifee de mouton warmed over
muttoL masked aud fried with sauce
a la Da0phine), cost 80 cents; ther
roast beef, English style. an improve
ment on American roast beef
which ! shall not say too muct
about, lesr ! should be suspected of a
want Of patriotism, cost 80 cents
next, potatoes a la Proyencale, plair
mashed potatoes, but put up 10
pretty, Frenchiied form that would
have tempted aDybody's mother tc
have eaten them, whether she was
fond Of potatoes or not, cost eigb'
cents; next red cabbage, German
style, a kind OF hot slaw, cost ter
cents; and then the crowniDg disl
Beignets SouNe Queens frit'ers),
cost fifteen cents. Cafe nor (blacI
cotfee), cost ten cents. Count il al
up and you will see that IL amount:
To one dollar and ninety-seveu cents
and it was "A bountiful dinner of six
courses tor six persons. There art
not mauy American mothers, | care
not what section you may select then
from. hat can give such u dinner a,
that was AT thar cost, aud then thes,
SIX ladies had learned not only how
To manipulate these pretty aud deli
cious dishes bu, they had alsD seen
the dinner cooked in the order that i
should be, so that the fish was ready
to serve at the moment that soup
was over and the entrees, roast en-.
trements, aud desert, each done to
q turn, 10 be served at the right mo.
ment, and a splendid running lecture,
or instruction, from the lady superin,
tendent. going on through the entire
course OF the technical instructions
OF the chef de cuisine, 50 that each
one knew the why and wherefore oi
every movement of the whole drama
OF the dinner, for it was as interest
ing as a play and every lady looked
as deeply interested as the men do
who rush nightly to Booths and to
Niblo's to gaze al the wonders OF the
new baAets there, and who sit with
their opera glasses glued to thei;
eyes during the whole of the terpsi-
cbOreaD performance.