The daily gazette., 1879-03-20
How 70 Cook.
MISS DoDs EXPLAINS HER METHODS TO
THE WILMINGTON LADIES.

THE WILMINGTON LADIES.
Miss Matilda Dods, the young lady of
South Kensington, England, whose lee
lures on cookery, in Philadelphia, have
attracted such general attention, gave one
Of her lectures to an audience OF Will
mington ladies, last evenin- in the lecture
room Of the Grand Opera House.
Miss Dods is a lady of medium size,
with neatly proportioned form, pleasant
voice and easy, unobtrusivo manners.
She has small, white bands, which deity
manipulate all the articles used in her
cooking, while she lucidly explains every
action and the reasons therefor, as she
progresses.
Miss Dods first compounded luscious
looking pudding and when she had placed
it in the oven Of her gas stove to cook she
turned her attention to some baked apple
dumplings. The dough was prepared in
the usual manner, the apples inserted
aud spoonful of sugar sprinkled in each.
The dumplings were then closed and
placed inthe oven to bake for half an
hour. Miss Dods said baked apple dump
lings were better than boiled ones.
She next beat upthe whites oftwo eggs
and taking the pudding from the oven,
covered it with the egg. 1t was then re-
turned to the oven for one minute, to al
low the egg to brown nicely, after which
it WAS again taken out, and passed around
for the inspection of the audience. 1t
looked real nice and smelled spenddly.
Miss Dods next proceeded to fry some
fish. She first took about pound of
lard and dumped it into q common
ha la1iao I'M un1 mi uri ilxy
laughed at, this lavish use Of lard, but
Miss Dods assured them that she was
not extravagant, as this same lard would
be used for several other cookings before
she was done with it. She then cut
three slices of Goldfish, rolled them in
-four TO make them dry, and beating up
ali egg covered the slices well with it.
Then she covered tho fish with bread
crumbs and plunged the slices into the
lard one at time. The proper heat Of
lard for this purpose, she said, is indicat-
cd by steam rising from the surface, at
\ which time il has heat equal TO 375 de-
grees. The fish was allowed to fry five
minutes, placed on pieces Of paper to al
low the fat to drain of, and then deposit
ed on plate and passed around for in
Ispection.
The next article was a sweet omelettc
The whites Of three eggs were whipped
into q stiff broth and little salt added.
lThen the yelks of two eggs were mixed
with a teaspoonful of essence of vanilla
and beaten until they looked likk cream
looked like cream. A half-ounce of but
ter was put in the omclette pan and
placed on the stove until perfectly hot,
Then the other ineredian were mixed
together and placed in the pan.
The pan was kept on top OF the stove
for one minute, and in the oven for five
minutes. The result was an omelette OF
most beautiful appearance. The extra
egg yelk, mixed with little milk, was
J brushed over the apple dumplings, which
were then springled with sugar.
: The omeletle closed the lecture and
the cooked articles were sold at auction,
The lecture contained number Of valu.
. able hints, and the questions asked by
several of the ladies were answered
} promptly and in q satisfactory manner
. The audience was deeply interested, and
the gas stove came in for great share
, of attention at the close of the lecture
3 Miss Dods will deliver two more lee
= Itures, one on next Tuesday afternoon
and the other next Wednesday evening
They should be well attended as in ad
dition to their valuable character they
are for the benefit of the Home TO
| Eriendless Children.