The sun. [volume] (New York [N.Y.]) 1833-1916, 1877-02-04
THE COOKING SCHOOL MATTNEE.
How Twenty Ladies' Increased their Gull
nary knowledge.

The second course Of lessons In the New
York Cooking School. St Marks place. was
begun yesterday. Miss Corson presiding and
concluding the instruction. and Palas. not the
Goddess cf Wisdom. hut VI. Alfred Pallas. chef de
cuisine illustrating the same technically and
practically by making before tho class Of twenty
ladies prctcnt the following dishes: Creole
soup; fiied black bass sauce tartarc Lyon
naisc potatoes; civet OF hare; quail pie; ;
marnadcd vcnison. with currant jelly; lima
beans. with butter sauce and baked apple
dumplngs. with Madeira wine sauce.
The twenty ladies who attended tho cooking
school came from all parts Of the city. from Jer-
scy City. Wiiamshureh. Brooklyn. and New
ark. They were punctual. dropping in at p.
VI. precisely. They were all dontly ladies OF
social position easy circumstances. and intelli-
gence above theavcrage. Miss Corson received
them in the large purors of her residence. and
without any formal introduction gave a short
lecture or instruction before taking the ladics
to the kitchen; subject How Food promotes
Health" She told them what kind Of food
slow workers should eat. what hard. quick
workers must depend upon for strength. Tho
value Of curbOnaccOus. heterogeneous, and phOs-
phutic cdihles in sustaining life and promoting
health WIS duly st forth. and pursuing the
SUBJECT into minutcr details the class was in
strurted ia resnrd Ia the pr"ponderance of car
donates iu sugar. -tar. h. and latS Of nitrats in
II sill ana the gluten Ul wheat. anu oil pnNSluutpa
IN iish, oysters. fruits. and unhutrd Hour. And
the lady con ludud with an aImOniton us 10
how, 10y attention - these la0ts and to the
con litlons Of dig stinn and assimilation. food
can hr made to play the important part in the
economy OF nature for which IT is designed. or
Then she led the way 10 the kitchen and the
drama of the dinner began. 1t was apparently
as ui sorbing n interest To those who were there
Were 90 the audiences Plllas. with snowy
apron, white cay. and napkl IA hand stood be-
w'll-snoured white table, around which the la
dies seated thems Ives. and drew forth their
note books and penr.s. lie did not make the
soup irst, although the stp k WAS prepared and
ready, simmerng on the range. He began 10y
skinuing. Remembering. and dressing the hare.
putting Il IN stew pan on the fire. with caret
vine. spi ces, sweet herbs. button onions and
littlc butter. NcNt bee brdisfd Slowly stewcdl
the venlson. 1t had been already mdrHdded for
three DAYS. that If. II had been soakln. In Vnc-
bUncd and cut into iilets. while the fat in which
they were 10 be fried was placed on 1ie lire. In
tht mean tme. Isabel got ready ne cracker
dust with which to bread the iets III fish. Then
he made the sauce tartarc. bcating together the
yoke OF IN egg. olive oil ami vinegar. adding
the TWO last drop by drop. AMI not forgetting a
plneh OF salt; That IS Just like m.y on.,ise.'
No." said Palas. It is not Mayonase is
not made with 50 much vinegar TINS is a REM
olade, II viii be sauce tartare when | have
u'i,l'd the chopped pickle parsley, and cap"rs"
THIS he proceeded 10 do. and the tirtar sauce
was made and s,presd oyer ihs bottom Of
nIphi, Nat uisu. lu'n ne Hehu'd tne nllctS OF
fish. dipping each piece first in yolk Of egg and
then In thr cracker dust. Then he fried them
bright straw color. and laid them in the dish on
top Of the Tartar sauce. Then VI - Cor=Jn in
Nited one of the ladies to serve tho dish, and
everybody got a taste and pronounced II deli
ciOuS. and pnllus smiled grmly. and Miss Cor
son looked delighted. ani 50 did every one else.
The quail pie came next-a wondrous opera
ton. boning the quail. filling II with force meat,
lining nut"d pie mould with pie paste and
tuckiug in the quail Ia "a bed Of force meat and
evening . with sheet of pie paste crimped all
around the edges and manipulated 10y Pallass
fingers into something tsat looked like a rose
or d. caniellia iorthe top crust. Next he finished
the soup with an addition Of rice nni soma
strained tomatoes. Then he dished the hare
and The venSon, serving r'''l in "A rich brown
gray produced in the operation OF cooking.
ana wound up, with making the baked apple
dumillugs. and lastly the Madeira sauce.
Tie instru ton lasted about two hours AMI
half the interest being sustained to the end
when tie ladi, were as pleased with the testing
oi The w'nc sauce - they had been with the first
dish. or the hHr" or ven son. Some OF the dishes
composing the bill of fare were ordered 10y the
ladies' To- be- sent 20 their homes. the quail pie
being most IN demand as a genuine wonder Of
French culinary art.