The daily gazette., 1879-11-12
ing aid washing soiled dishes, and regu-

thR anu WaSIlIlS solleu ulSneS, anu TeSu-
lating kitchen al d dining room.
Let us go and axe peep at the chi'-
dren. A little flock, under the guidance
Of kindly Datron, is passing down 10
the basement we enter with them.
How merrly they babble as they divest
themselves OF hats and shawls What
ripple and trill of childish laughter as
they strive for the first row Of chairs
Listen sudden hush, settling down
In seats, and smoothing of aprons, as
Miss Corson appears, and, doffing bon
ct and cloak, takes her position behind
the table, with CHEEKY "Good-afternoon,
children"
The lesson of the day, says the black
board, is "Fried Fl lets of Founder"
"Maitre d'Hotel Butter" "Grilled Fish
Bones," and "Caramel Custards."
Two or three girls are usually chosen
different ones at each lesson--tO assist
in making the dishes so when the ma
terial was lad on the table, and the les
son announced, Miss Corson said, "What
little girl is anxious to help me cut the
fillets ?-some one with strong hands,"
A dozen hands were held up at once.
Selecting one of the eldest girls, who
came around and stood by her side, Miss
CoYon, taking up sharp, thin-bladed
knife, deftly cut off the whole side piece
or fillet of the fish entire, land then hand
Ing the knife to TIE watchful girl at her
side, gave minute directions from time to
time, which were followed so accurately
that the remaining three fillets were soon
lying, skin side down, on the counter.
Miss Corson, then to king the knife, show
ed the class how to cut the fiilets clean
from the skin.
Meanwhile another little girl is called
for to make the breading. With flushed
cheeks and an air Of importance, little
wee thing steps up, seizes the roller, and
vigorously rolls the bread-crumbs to
powder, beats an egg up with spoonful
of water and retires. The elder girl,
who, by this time has prepared the re-
naming fillets, breads them, dips them
in the egg, and in the bread again, and
lays them on q dish, in readiness to be
fried delicate brown in sinoking-hot
lard.
Snow, children, you observe that we
have nice bone left; shall we throw it
away or use itp think it would be nice
grilled. We will take some mustard,
salt, pepper, salad-oil, ,and vinegac-make
paste Of them, and spread it over the
bone. Then let us broil it on an oiled
gridiron, and afterward serve it with
sprigs of parsley or slices of lemon.N n ow,
besides the fillets from the fish, we have
this, making two delicious dishes where
people commonly make but one."
The children looked very wise, little
hungry for the coming feast and ex-
ceedingly interested. An unusual fut-
ter took place, however, when two little
girls were called tor to make "lemon
| custards," and one to make "Maitre
d'Hotel Butter" All the hands went up
at once at the mere mention of custards.
The fortunate girls who were chosen
marched around behind the counter, aud
the resigned remainder subsided into
| placid attention.
One of the little maids beat the eggs
Justify, while the other, sweetening and
| favoring quart of milk according to
direction, set it on the fire to boil,
stirring it carefully; then a sieve was
held over the beaten eggs, the milk with
its lemon rind and sugar strained there
In then poured into cups, which were
placed in baking-pan with hot wa
ter surrounding them. The little girl
then cautiously slid the pan into the
oven, her face aglow with pride in the
safe performance of her task. Mean
while the third little damsel had chop
ped her parsley, mixed it with an ounce
of butter, tea-spoonful of lemon juice,
and little salt and pepper, after which
she retired to her seat, and another
small child came forward to drop the
fillets in the smoking lard. All the class
waited for the lemon custards, casting
troubled glances at the clock. AS they
were slowly drawn tn from the oven
and placed upon the table, the lesson
concluded, the children crowded around
to taste and receive their shares of the
finished results of the lesson. Little
tin pals popped up mysteriously to re-
ceive the well-earned dainties. Hats
and shawls were hastily donned, the
little ones hurried out of doors, and
pausing on the pavement, cooed and
tluttered with satisfaction over the con-
tents of their little pals like so many
doves in dovecote pecking corn.-F. E
FRyArT, in Hdrpers Magazine for De.
cember.
|