The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1879-06-26
COOKERY AS. A FINE ART.

Edinburgh School of Cookery, and a
graduate holding a frst-class diploma
from South Kensington, London, has
been delivering series of practical
lectures in Chicago on the art of cook
cry: Miss Dods is pleasant-voiced,
highly-intelligent young Englishwoman,
with knowledge both theoretical and
practical in the art cuisine. The follow
ing is a report of her inaugural lecture
Miss Dods stepped up to the main
work table, and, without a word in the
direction OF magnifying her art, said,
"The first thing we will do this after
noon, ladies, will be to make Venoise
pudding" Her black silk and velvet
dress was protected by an apron of gen.
erous proportions, and her bare arms in
cased in armlets of similar material.
Thus accoutered, she was ready to mix
the various ingredients lying before and
around her, and to boil, seethe, bake or
fry, as the case might be. "For this
pudding" she resumed, "we shall re-
quire five ounces of bread crumbs, four
ounces of sugar, three ounces of raisins,
one teaspoonful of fresh lemon Juice.
half pint of milk, the yelks of four
eggs, and very small piece of butter"
With pair of scales she proceeded to
weigh out the quantities, describing
everything as she went along. The
bread was cut into pieces of ordinary
size, and then recut into small square
pieces, which were then reduced to
crumbs. They were then placed in a
bowl, and to them Miss Dods added
three ounces of sugar, three of
raisins, and a sprinkling of lemon juice
fresh from the acid fruit itself
Then in small saucepan she put one
ounce of sugar, placed it over the fire
to brown, and, the instant it began to
burn, added the half-pint of milk, ex-
planning as she proceeded that this was
the way caramels were Drowned and
brown-sauce made. A little more milk
was added from time to time, but not
allowed to boil. Finally, the mixture
of sugar and milk in the saucepan be-
came we'll Drowned. Then she put in a
small bowl the yelks of the four eggs,
and poured over them the Drowned
sugar and milk. These ingredients
were then put into a large bowl and
beaten. She then took tin mold, first
being sure it was perfectly dry, in order
that there might be no danger of the
pudding forming" badly, and into this
mold she put piece of butter. It was
then transferred to the stove, the butter
became melted, and thus the mold was
thoroughly creased, SO that the pud-
ding, when done, should not Stick"
Having thus prepared the mold, the
mixture in the bowl was then trans
ferred to it, and the mold, containing
the future pudding, was put into the
pot Of boiling water on the stove and
left to boil, the instructress remarking
that it would take an hour and twelve
minutes before it was DONE Some
other time, she added, she would show
the ladies how to steam a pudding. In
that case it would take a little longer,
and, if the pudding could soak an hour
before being put into the mold, it would
be much lighter. After it was put into
the mold it was well to twist over the
top a piece of paper, and not to allow
the water to come more than halfway
up the sides.
While the pudding was advancing to
the condition in which it would finally
be ready for "the proof" which, accord
ing to the proverb, "ies in the eating"
Miss Dodge proceeded to tell the ladies
how to make kidney soup. The ingredi-
ents for this savory decoction were one
OK kidney, two ounces of butter, one
ounce of -four, little pepper and salt,
one quart of cold water, a dresser-spoon-
full of mushroom catchup, same of Wor-
cester sauce, and very little cayenne
pepper-which latter served much
more beneficial use than it did the other
day when something very much like it
was thrown into Henson's eyes. The
kidneys, rolled in -four, were nicely
Drowned over the fire. The water was
then poured over them, and they we're
transferred to saucepan and put on
the stove, Miss Dods stirring the con-
tents to prevent the -four from gather
ing in Jumps, skimming the substance
thoroughly, and then adding the but
ter, pepper and salt. Then she added
to the soup the other ingredients
named, and allowed the mixture to cook
as slowly as possible, remarking that
the usual time allowed was two hours.
Before passing to the next dish, she
told the ladies that soup Or meat ought
only to boil once, because that was
enough. After boiling, it should be al
lowed to simmer as slowly as possible.
Referring to her pudding for nom emit,
she said that if the water in the sauce
pan became reduced so that it was nee
essary to add to it, it was by all means
best to add hot water, and not cold, for
the reason that adding the latter would
cause the pudding to split.
II will speak now," she said, "of
cheese fritters. I shall take three
ounces of four-or three tablespoon
fuls, which is the same thing, if you
haven't pair of scales always handy
three ounces of cheese, three of butter,
one gill of tepid water, little pepper
and salt, and one egg. I shall put the