The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1879-05-14
LEARNING TO o
Miss Dods InstructinE Cleveland La.
dies In the Cuisine Art.

Miss DOds I%nstructinE Cleveland LN
dies In the Cuisine Arr.
Cleveland Herald.
Miss Matilda Lees DOds gave at Weis
gerber's Hall, yesterday afternoon, TIT
first OF a course of five afternoon and Ave
evening lessons, and quite charmed heI
"pnpilS," composed wholly Of ladies, by
her manner, her knowledge Of that which
she taught and her c~learness Of description
and illustration. There was nothing the.
o%rCtical about it; everything was practical,
and as she proceeded with her lecture the
dishes, whose preparation she described,
grew under her sk!llful touch in successive
stages, from tho raw ingredients to the
complete and tempting masterpiece ready
10 be served at table. There was placed on
the platform a long table facing the audi
ence bearing crockery, pans, dishes, etc,
while at a short distance from either end
stood smaller tables, the one bearing piles
OF clean plates and dishes, aud the other
with flour, vegetables, lemons, apples,
eggs, sugar, salt, pepper, etc, 10 be trans
formed into toOthsome dishes OF various
kinds. Miss DOds carries her own stove
along with her in her travels, but yester.
day afternoon II had not yet arrived and
she was compelled to use a gas stove oh.
tanned in Cleveland. 1t was adapted to
boiling, baking or frying, and seemed to
serve her purpose as completely as her
own could have done. Near at hand was
I'm attendant to assist rs the occasion re.
Quired. Several dishes were prepared and
explained during the afternoon, and rs
the lecturer proceeded the various steps
were noted down by her pupils with pen
Gil and paper.
~ will show you," said the artist-ior
she is nothing eIse-"how to make apple.
dumplings. For these | require four or
five large apples, twelve ounces of flour,
four ounces OF butter, II teaspoonful Of
baking powder, n good pinch Of salt, one
ounce Of sugar, and one half ounce OF cold
water"
Having announced the ingredients, she
proceeds to instruct her audience seated
in front OF her how to prepare them,
which she does both by preCept and ex.
ample, and as she dexterously manipu.
lates the various ingredients she is closely
followed by her pupils, who soon grow
quite enthusiastic over it.
"The first thing | do Is TO put the butter
and flour in u bowl. Now | wish to have
this well mixed, and therefore l use my
fingers. could melt the butter and thus
mix it quicker, but | want my crust light,
and the melted butter would make it
heavy. To mix it dry this way is easy
enough, especially In summer. ! mix it
lightly and gently, thus. Now it is just
like bread crumbs, and l will add the salt
and the baking powder. Now l add the
water. And here | must tell you that the
quality OF flour may be tested by the fa-
cility with which it absorbs the water;
good -four soaks up the most water;
don't forget that. Now, then, having
mixed this to 4 dry dough, | will turn
it into o dish, thus, aud knead it
firmly together. next cut my dough
into rs many pieces az ] have apples,
and each piece l roll into u ball
thus. Then take an apple in one hand, u
ball OF dough in the other, bring them to.
gether, and keeping my palm Toured, |
gently press and mould the dough over
the apple. My apples have GeGR ,pEeyi-
ously pared and cored, and Just before
closing the dough entirely | put a little
sugar into the hole left by the core. This
answers two purposes, it sweetens the up
pies and facilitates cooking. Sometimesa
little CitrOn is put in instead, but don't
think It Is 90 good. Now they are finish
ed. The neXt thing is to cook them. Ill
want 10 bake them ! place them in q tin,
having first Toured it slightly, put the tin
in the oven and let them bake from TWEEN
ty to thirty minutes, according to the size
OF the apples; the crust will always be done
as soon as the apple is.
The dumplings are now in the ven and
while they arp baking Miss DOds i'm
proves the time by beginning on anam5er
pudding. At the proper time, hoEeyer,
She suspends operations on this, takes the
dumplings out OF the oven, beats the white
OF an egg slightly, and with n brush puts
a coating on each dumping, and after.
wards sprinklss . little sugar on, then
brushes them over again, and, rs q finish.
or. puts them in the oven a moment or 80
to cook the egg so that it may not have n
raw taste. The dumplings arc then passed
around for inspection, and they make
everybody hungry TO look at them.
The above Is 2 sample Of Miss Dods'
method, and it will be seGn that It is ut
once interesting and instructive.
For her amber puddings she takes two
pounds OF apples, 8 ounces OF sugar, !
pint OF pold water, the juice OF lemon, q
ounces Of -four, z Oqn2es Of butter, 1 eggs,
t~easpoonful Of baking pOYQpr, aud n
hpinch" OF salt. Pare and core the apples.
Put Two OUNCES OF sugar and half the
water in a saucepani add the lemon juice,
and then wait until tho whole comes to a
boil, Then put In the apples, cut In small
pieces, and let them cook until they are
soft. This is always the best way to cook
anples. Now take the flour and butter
and a little salt and mix well in the SAINT
manner as for dumplings, and add to il
the baking powder and the BALANCE Of The
water. When all is mixed kneQd very
TIGHTLY together; the less It is kneaded the
q liShier the crust will be. Then roll to o
]thicEness oil about one-third ofan inch ,Cnt
a portion Of it up in little diamond.shapet
pieces; knead over what is left, and rol
out worry thin, cut in strips, wet the edge
OF q deep dish With gold water, line the
edge with tho strips. vet them WITH aoEt
water, and aiiix tho diamond shapet
pieces around the top, The small piece.
are cut Off first. because they arc Ia show
the most, and'thc first rolling Is always tn
: best, being lighter. Break the eggs, drop
p;ng the yolks into the dish beside Ii,
, applcs, and THO whites on a plate. Nj!
the apples and the yolks, and place then
le in the dish and put in the oven, and cool
from seven to ten minutes. Now put
very small pinch Of salt into the white:
whip ton very atii iroth, odd 10 it til
baIsncc o fthe sugar, anl, Pile ItHp oyp
the pudding dII !! j. and nd smooth oTsS a,a T. oyer I@m SIih
", and let it remain exactly two minutes
when the egg will have been Drowned o
top and will retain its form.
4. Miss Dols next made sOme cheese Fri
i. terS, and this Is tho way she did it, usin
rs s tablcspooniuls o. -four, ! GIL Of T8ter,
10 ounce Of butter, ! egg, and 3 Tablespoon