The New York herald., 1878-11-16
LESSONS IN COOKERY.

MISS DoDS INsTRUCTING SCHOOL TEACHERS IN
ENGLISH DOMESTIC CUISINE.
Miss Dods. the English lady who has come
here to teach the Yankee nation the true art Of cook
cry. the first Of series of four lessons the
subject intended for the teachers and elder pupils Of
the public schools yesterday afternoon in the upper
hall Of the Young Mems Christian Association.
There attendance Of from forty to fifty ladies.
old and young. Miss Dods hand prompt and
brisk at four o'clock attred in black dress with
long white apron in front. She stood behind table
covered with white linen cloth, with different kinds
Of food material and utensils in front Of
her, and small cooking stove and a small
girl at her right hand She announced in
her soft measured English accent that she would
first proceed to tho making and cooking of beef
steak pie. and thereupon all the ladies pulled out
tiny pencils and slips of paper to make notes. Il
will take and half pounds OF second
steak" said Miss Dods. What is second steak?'
asked the ladies' among themselves and Miss Dods.
observing the nlrrmur Of curiosity, explained tho
location of the second steak whercnpon the ladies
recognized it being the American sirioin. Miss
Dods then sprnkled the meat with little salt and
pepper in quick and dainty way, talking as she
went along, which mildly suggestive of
legerdemain performer making omelcttc
in q gcntlemans hat. She next cut the steak
in small pieces and dressed each with little OF pep
per, salt and -FOUR and rolled them up. She put
them in fresh and again sprsnkled them with salt
and pepper. and poured over them gill of cold
The pastry trimmings tor the pie consisted OF half
pound of -four. quarter pound Of butter. teaspoon
inl of baking powder and one egg She kneaded
these ingredients expcrtly. and the dough being
made. che rolled it out again and again,
giving it yarnish of butter each time.
the nppers for . pair Of boots. She
explained the difference between puff and pie taste to
the entire satisfaction Of the audience who put her
good many questions in the course Of the lesson.
"Now said Miss Dods, Il shall put on the lawst piece
OF buttare, saying which she put finishing touch
the pastry and then it ready to place the
frcdish in which the pieces Of beefsteak snugly
tucked together. II shall now put il in the hovcn
it may be ready to partake of before you leaye This
had the effect of producing pleasant anticpations in
in the minds of the audience
HINTS FoR THE TEA TABLE.
She next addressed herself to the subject of "soda
scones" favorite bread with the Scotch for lunch
of butter, one ounce of sugar. pinch Of
salt, q small tcaspoonful Of carbonate of
soda two teaspoonsful Of cream of tartar
and nearly pint of new milk. she put the fonr
in q basin with ounce Of pepper and little
butter and sugar. Then mixture was compounded
of the of tartar soda. sugar, butter and salt
and with pint of milk was chsicked into the aour
and big ball Of dough created, which well
kneaded and then put in the for fifteen minutes
coming out with beautiful brown crisp to the adj
miration of the ladies' Here one Of the audience in
quired In using the prepared -four do You lnead it
pared -four, but it In more important that all -four
should be quickly kneadcd than kifnded much"
Italian pudding the third dish at which the
lady tried her hand She took three of sugar
one and half pounds of apples, half gill OF cold
water and four tablespoonfuls of cracker crumbs.
When the sugar and water were boiled she threw in
the apples. In separate bowl she put the cracker
dust the milk and the yolks Of two eggs. The latter
well beaten UP and then the whole whipped
together and deposited in the for short time,
and when the italian pudding was done and handed
around everybody's mouth had begun to water The
fourth and last dish rice and cheese. This con-
sisted of half pint of milk three OF grated
cheese ard cheese is the best half teaspooniul Of
dry mustard little pepper and salt. half ounce
of butter. quarter OF pound Of rice and
half q pint Of cold water. Tho water was just
allowed to boil the rice and was then strained
oH and the milk substituted "Milk," said
the lady, never aoftens the rice like water"
After being boiled in the milk fifteen minutes she
added little salt and pepper and then put alternate
layers OF rice and cheese top Of each other adding
little pepper and salt finishing OF with layer
OF cheese on top. This" she said, makes de-
lighttul meal for supper, and macaroni may be sub
sttuted for the rice according to TASTE 1t is better to
brown 1t before the fire than to put it in tha oven.
All the dishes passed around among the ladies
while still smoking hot. and when they had some-
what cooled were partaSen of with relish The next
lesson will be given in the same place next Friday.