Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1879-05-15
KITCHEN SCIENCE.
MSS DODs' CULINARY CLEyERNEss.
VIA, 70 Cook and How to Cook lt-SOme
Delicious Dishes Mss 0Ods' Open
ing Lecture Highly AP-
preCiated.


vIun's Hall, ON the occasion OF the
initial lecture in her course Of inStruc-
,,7 i'm the art of cooking, We noticed
smDr. these present Mrs. Rev. Rambo
ami Miss Mary Morgan, Of Bellaire;
NJ, Lewis Baker and Miss Fordyce;
NJ, judge Boyd, the Misses Logan,
Ms, Dora IIornbrook, Mrs. Henry
S,mm. Miss Mamie Sinclair and others
whose names We idi.ed to learn.
The platform was neatly and conven-
i,gr-v arranged, the front being occupied
by long table az which Miss Dods
worked. facing the audience. To the
4rofth was large gas stove, suitable
nr rbgkiug, boiling, broiling or irving,
,rIfttel up with on sorts Of cooking
rr.u,tIS made OF copper, but lined in
.I. with tin. In the rear Of the stage
V.,g small table laden with materials
s1IF.,heS, and the right end was prti-
f..r.i oft fora sort of u pantry neat
r,.f tl,0rgd girl stood near % assist the
ra.vrar as OCCASION required. A table
covered with a snowy cloth on the floor
In front Oi the platform raised anticipa-
rsIr, ui % feast when the dishes were
r-.rrri. hut these were doomed % dis
apanu.mcnt. as the articles prepared
ar. l- the close of the lecture sold for
what thc material cost
Mis-, D1ds herself Is an attractive look
nrEv,e body whose dtit motions and
appearance of thorough confidence i'm
herself are calculated % inspire one
Vrh auticiuJtiuuS Of her success in adj
vance. aui So far these have been uni
y.-,HIv realized. She talks slowly, that
h.- pupils may have an opportunity
t1 make notes 10 desired, and her speech
f,markyi by a sort of "A Scotch accent
tHf d, pleasing. She invited the ladies
r ask questions ii any matter
suggested itself concerning which they
desired information, and the readiness
wtl which they availed themselves of
Oh. invitation testified 10 their interest
m .ue subject Miss DOds Is not only
u-uur8. but also scientific; that Is she
u..uu.y tells what is the hest way 10
iNwy.Hiug, bat also why il is the best
VIZ.
She commenced Yesterday 10y giving
Oh. following recipe for
yENoISE PUDDING.
TaSr iour ounces Of sugar, five ounces
0. bread. three ounces of Sultana raiSjns,
,gi..sS., two ounces Ot cItrOu. tea-
spoonful. Of essence of vanilla, a half
pin, u' milk and tine yolks of four eg-,s.
Frs, brown one ounce OF the sugar and
al 'a. milk, allowing IL 20 brown, but
r. OBJ boil. ais DO will CUrilc ID boiled;
rr rue bread i'm small square pieces
ag uu- it I'm q bowl with the remainder
u. rl. SUGAR, the citrOn and the raiSiuS,
ag IuI the vanilla. Put I'm q separate
boss. rue yo.ks of the eggs, pour I'M the
u uI Drowned sugar, then mix all
together aui steam In tin mold Tor one
h.TluI twenty minutes. DO not wash
rU. rH~.uS. g~ this tends tU make the
r...u- heavy.
>.. subsequently gave q recipe for q
SAUCE FOR THE PUDDING.
4 -.U OF cold water Juice of one
lemon. uu ounce ui sugar aud q dessert
spoonful. 90 rcI plum Jelly First put
a. u -uI.. saucepan guI stir until 10 I
..-. turn uut rHr pudding aut pour
Oh. ~.G.. around 10,
EEEF OLIVES.
I.sr uur pound of second steak F.
,... from the rUuui', one dessert |
spoonful. 90 parsley, little pepper and .
,lr. little grated nutmeg three tca- .
>..ng.- ut bread crumbs, one cgg, q .
.| .w.. ui butter, half ounce OF .
..r half pint 0t cold water, hJli "a
t..-...u.u. uj Worcestershire Saurr. .
l.r-. wash thc parsley wei ami wrlugjt .
.I... .rv Don a clean towel, tu facilitate I.
u.-..u-. chop 10 finely gui mix /.
Hr. tuu bread crumbs, add q /
- grated nutmeg pepper aud salt .
aU. ..-. drop egg Iu bread crumbs and /
.N H.. together, cut the steak m /
sud. ...."-. INTO rIgu piece ruI. little /
. ... mixture. ami tie ruuui % piece /.
.. -...-. melt tine butter iu % stew pan; /.
H... r.. butter gets hIt brown the .
....- .. steak we'll uu u'l sides; mix iu I.
.. ru. IHgr with % little cuuj water, I.
a....H. pepper, salt, sauce Juj tine rest .
.. ......I water. when tar olives are /.
..H. .n uU -.lr, pour ,ar mixture .
.... ...m when quite cold, stir until % .
.-. ui then allow 10 to simmer as .
-.H.U .- possible TOR au hour
......'. t.h.~'r lIIN| .l'IA.lN I
,... AWAY Dee cold when poured over /.
.Hu-i meat Heating 10 Tor white /.
u.- Ua- tendency tu bJuch the /.
..- whittier and this Is F.
. nf course. Objectionable .
h..f whether cooking lnr the table ur F.
. stock, basis. Tor soup, should he T.
... rr nrI bat once. uui tine heat I.
...... mI tine meat allowed tp cook F.
.... slowly. This Keeps the Juices iu, .
... ..,.- tuc meat tender and tooth
...ueN, formula was for
vIE ROLLS.
I....u.u pound of flour, large pinch .
.. -..- .rw ounce ut butter, one ounce .
..-.-.r nearly pint OF new milk, and .
.-. -."u,g. of baking powder. Put .
Oh. a.Ur .l bowl, adj the butter auj .
-... uN we'll together and add half an
.... .. sugar. the baking powder amt .
.s 'gru thp mixture ont ou "a board .
NuHt lightly ami quickly Us puSSl- .
..r. into ~.N or eight pieces, and roll .
..E into un.uu- rolls, put these into .
a--...y Favored baking pan auj bake
.".> oven ten % fifteen minutes.
"..a dome brush over with cgg or milk, .
sprinkle ON the rest of the sugar.
.i-u '' oven one minute.
.. ..S connection Miss puiS cN-
... ,ug, the more moisture Is re- .
a.... rr mix -four. the better the
H... -. aui the more gluten contained .
.u using haSu- powder the
.-. should uy a~ dry as 10 can De- con-
'....'E mixed With cream ul tartar