, 1879-06-11
ARTISTIC COOKING.


Miss Dods' Third Practical Lecture.
Miss Matilda Lees Dods, Of Edtuburg, Scot
land, gave her second practical lecture On cook
Ink yesterday afternoon In Hershey Hail, before
On audIence OF ladies, and sha again dotnon-
strated that abe is perfect cutsiuiera and we'll
qualified 10 impsrt the much-lestrcd art to
others. It might hare caused some OF
the Chicago boarding g-houso keepers 10
repent from the error Of their ways
in preparing the provesbial hash could they
hava seen The manner In which aho compounded
the most delicious dishes.
Miss Dods began with 4 Russian fsh-pfe,"
and c1p1Rtnsd its preparation In the most cx-
plic1t manner, tb[nR TINT most good cooks arc
not able to do while onpIoyed In the art Tie
materials were onc-fourth pound Of butter, a
tcaspoouful OF baktng-powdcr, pinch Of pep
per ind salt, gill Of cold water, one-hait tea
eapfu! OF boiled rice, three eggs, and
one pound Of raw fresh fish OF any
IL bowl II md nd adea Tic the s sa'. and md
and mixed thefn we'll together. Next she took
the white ii one sgg and added It to the flour,
following tllas With The water. Then thc
dough aud rolled 1t out ihlo!y. 4 quarter Of .
pound OF butter waa weighed out. and dtTtdcd
iuso three parts, att one part was placed Oh the
dough and the Inter rolled oyer and rollcd out
HG1I0, WHICH HHCQnA part Ol Lie uHt-
rolling operation repeated. The talsd part VAS
similarly used, and thu crust waa ready. T0
make up the pic, Mlsa Dods rolled the dough
out square, and, with small brasl, ana ti,e ,
brushed tl,v edges Of the crust. Right iu the
centre she placed the boiled rice and Two eggs.
Then she sprinkleu listlo pepper and salt over
ssm ,ea ea p'sfa ' er,t II" , on tSS fsae s
over o 80 Ut - to got tho fsh md TIC rice ID the
centre. ul,l the top was brushed over With the
egg. A little flour VIE sprinkled over tie pic,
and IL was put Ia the oven Of gas,.toxo asst to
stated that the oycn should be quick one and
While the pic was baking sho told her listeners
how sbo prepared thu boiled rtte she used, nrd
went on to show them how to make The incest
terfiuls used were four. good.sized apples,
twelve uunros Of -four. Tour ounces
Of butter, halt~teaspoouful Of baking. g.powuer,
| talf-ptnt Of cold water, md one ounce Of white
| cleanls takcn out, leaving. tile spples whole.
| The Gour was placed IN q bowl aaong with tue
| butter, anu mixed we'll together With the flu
gers Then u little salt WIS added, aud also tho
! Mtss Dods explained that II tho dough did not
nltx upweli part Of the water might he omitted.
| Tie mixture was turned out OF the bowl nnd
kneealcd together until firm dough resulted,
aud that was cut IN four parts. and the lady took
ono Of tho nppcs IN tlse lnycrs Df her left la,,I
aud, pressing It against piece Of the dough held
in tic right hand. worked tho dough ossr tue
| appte, aud Joined " at the end OF tho latter,
placing sugar III the apple beforehand. Tic re-.
| tnaiaing apples w,rc similarly covered, and
thc lceturcr told her hearers to keep tho loft
hand well Toured to prevent thu dough from
sticking 10 Il. Tie tlumpliugs being all prepared,
were plnrcd on s!Ichtly-auurcd baking tn, and
nut In tlr oven. To1ud out whether they wcrc
bakel good or not she presavd . small sKcwer
Into them, asi1 said TINT II they were found to
be soft at the end oi twcntv or thirty minutes
they wuuld be ready. The four dnmpllngs "ero
/ taken from the oven and brushed over With the
white OF an eec aud placed back Ia thu. ore',
aeniu for that to dry, and we1u finally ready aud
Miss Dots also showed her auditors how 10
mako Dresden patties aua checse pastry i ara
and favor. With tie aid Ut patei,t coffcc.pot,
which she SAID sno had found In chicago ,s an1 f
fee, and gnvo other valuable mud practical
| illustrations Of her skill. Another, md the
Int, lecture will be given this afternoon, uud
every lady IN Chicago wAo ls interested In COOK.
ory should attend.