The New York herald., 1877-02-11
AN CMELETTE MATINEE.

MISS coRsoN GIVES AN oMELErrE MATINEE
Ar THE COOKING scHooL-rIvE HUNDRED
APOSTLES OF GOOD COOKING ALREADY
oA1NED--A NATIONAL COOKING SCHOOL TO
LIE EsrADLIsHEp.
An ''omeettc matinee" was tho groat attraction at
the Cooking School, at No ST. Marks place. yester.
day afternoon. The matinee was attended by about
fifteen eighteen women, evidently belonging TO the
most intelligent, although not the most lashon nabis
class OF New York natrons and housekcepcrs. While
the fashionable ladies' were promenading on Broad
way In the Joyous sunshine these conscientious
were glad to bear the confinement OF kitchen In
order to improve their husbands dinners The b, OF
fare consisted of mock turtle soup, boiled bass la
maitre dhote with potatoes; roast quail stuffed and
omelctes (ham, oyster. Parmesan cheese mushrooms,
fine herbs and prcservesl Tho lesson lasted about
two hours aud u half The kitchen In the base
ment, where It was given, is spacious and
exceedingly well adapted to IT'S present use,
and tho fair scholars werc seated at a
long table, each armed with paper and pencil
aud diligently taking OF Miss Corson's instruc
lions. Miss Cors0n, rather buxom, iresh-aced lady
who wears glasses stood beside Monsieur palas tho
'artist." and explained hts deft uanpulaons OF tho
food articles In an easy, pleasant and chatty STYLE
Very often there colloquial interruptions. Ono
Of the auditors Tor instance desired 10 know whether
q small or a large cars head made the best mock
turtle soup. 10 which tho cook curty replied smal
do best"
CHAMPAGNE GREEN sour.
Then there was unmigated astonishment when
Monsieur Pal;as declared that after the mock turtle
soup finished pint Of mixed brandy and wine
palatablo addition and that, In grand dinners u
was not bad idea round or the green turtle soup
before serving II with bottle OF champagne.
'sThat amt q temperance SOUP" exclaimed one Of
tho pupils who was evidently somewhat shocked at
the idea OF drinking champagne In her green turtle
soup.
Then the question up whether sherry or Ma
dera best mock turtle aud Miss Corson sagcIy
decided Il In favor VI the sherry. Thc Madeira you
buy Is only sherry, after all said sho, who evidently
knows the tricks Of the grocers. "Irs only sherry
with Madeira-likc navoring IN IT, lts almost impos-
sibIe TO procure genuine Madeira now"
"rhsy say thcro is none,' another woman chimed
DOES xor LIKE ONIONS
The onion sulng OF the roast quals gave tho
palntlvo inquiries oi lady whether she really must
use onion. She evidently did not kc 10 perfume her.
solf with tho potent fragrance Of that vegetable with
out which no thorough French Italian gourmand
prepare dinner 10 his tastc.
There was only one man present ut the lesson, and
there was quite litter as his deep sonorous voicc
tcntous query, "What onion do you prefer, Mss Corr
sonY'
''fhc red onion,'' she replied readily, and nm cx-
preston OF glad relief stole his troubled lace lie
evidently "song for'' tho red onion hencciorth.
The greatest interest centred In Tho SIX kinds of
0melettes made by tho cook under Miss Corson's
pervison. As they came out a delicate, dark golden
color the spectators CRED, .Oh smackcd their lips
and presently tasted them again again until they
slowly but surely disappeared Soycr the great French
cook, right when he asked, ''WhO Is thcrc VINO
can make perfect omeiettc ~ our New York society
women may perfect themselves IN the OF max
ng omoletes when tncy have before them the bright
example oi the boiutul Duchess OF Marlborough,
than any woman iu England, amt that sho had so
spoiled The great Duke that hc could not cat oneIetes
made by hands other than hers.
"BrARpNG" OYSTERS
Miss Corsons omeictie opera was introduced by an
oyster overture When one Of the attentive pupils
who ike many others o her sex, has NO objection 10
boards declared that the process Of "Uosrding"
oysters cutting on their dark hrsute lrtngcb e-
cular TO England and she did not be willing
introduce tins antbcard practice into this country
NECESSITY EEvoEM IN COOKERY.
1t would DO impossible III the present bret space TO
describe the cooking processes al yesterdays omeetio
mat,nea bu. a lew words regarding tho good work
that Is beng done by Miss Corson may NOT he amiss
Miss Corson has now taught tho artoi cooking IN New
York for three years, and she says that about 900
women have attended her classes during that period
How much illness, INDIGESTION bliousncss anu attend
ant mnery have these 500 apostles Ut wholesome cook
ing avcrtcd ia the homes oil New Vorky Perhaps
the interesting statistics that could be furnished
tho present time would be of the number pcrsons
annually Killed BY no! bread heavy dough. bucxwheat
possfbc rich carbonaceous PIE crusts (which the
country often eaten twice three times a day)
mperccty cured ham and bacon, underdone veal, and
that most dangerous OF all meat dtshcs or half
raw pork Take any Of these items and you may
daily illustrations OF their perfect reality In nne-
tenlhs of tho restaurants and boarding houses.
we'll rs In many private houses OF this city. How
many OF the pale, wan saI0w iaces OF tho unhealthy
compilations and OF the sckIy figures about IN
streets not attributed to tho bad cooking aud
the dcty Dr. Granville the celebrated English
physclan spoke very pcrtincnty OF the nee cssy of
''cducating the stomach" In London, where that
noble woman, Lady Barker, presided the National
School OF Cookery, at south Kensington; Ia vionna
tho highest rank managed she "Volks knchen,' and
IN other European capitas the great importance OF
dIlusing knowledge OF the rules OF wholesome cook.
Ing has already been appreciated aud the time not
lar distant when duo regard for the health Of
KIND will compel every tcnalc college and seminary
keep teacher OF cooking As Miss Corson said yester
day 10 the writer II look upon cookery just
as look upon painting or sculpture" Ruskin, in his
"Fors Clavgera ingsts that every girl on his National
Model Farm shall bc taught 40 cook cxqu,sitey - but
Lady Barker, IN England, goes s.i ufther, and Dc.