The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1879-05-17
TIrE nELLE OF TIIEKTrrIrrN.
Mis- Doas, rlnh Ioe.are On cooker,


Mss Doas' rim Lecture on cookery.
Miss Dods gave her 9th lecture on
cookery at McLains Hall, yesterday.
afternoon, 70 q class composed oithe best
people Of the city, who are taking q lively
interest in the lectures. In addition to
the actual demonstrations and the de.
licious results, her bits Of Information on
various mysterious points-which have
worried housekeepers nearly to death
without knowing the cause-were worth
more than che price Of the course. And,
indeed, 80 much valuable information in
addition TO receipts is given, that the
ladies are vastly pleased and thoroughly
interested, Every lady, almost, yesterday
afternoon, had q note book and was kept
busy iotting down items during the entire
lecture. The receipts given by the teacher,
and illustrated by her with the aid Of the
gas cooking. stove, yesterday afternoon,
are given below:
LObser Cutas-one lobster; one ounce
buffers one ounce fourt one ~ cold
water; pepper, salt and n grain Of
cayenne; one tablespoonful cream; two
tablespoonsful bread crumbs; q few drops
lemon Juice, and one egg.
Throw the lobster into boiling water,
and boil twenty minutes. Take OF the
claws, break them with q hammer and re.
move the meat; twist off the head, andre
move the coral which runs down the back.
Remove the meat from the body and cut
It In small pieces, also the meat from the
claws. Melt In a small saucepan the
butter, add -four, then the cold water and
Sti' antil 1t boils. Cook for two minutes,
then take from the fire and add the lemon
Juice, pepper, salt, cream and cayenne, put
the coral through wire sieve and add 1t
also. Turn the mixture out on a plate,
and allow It to cool for one hour. When
cold form into small outlets, roll them In a
well beaten egg, then in bread crumbs,
cook them for two minutesin hotlard, and
garnish with the claws Of the lobster.
Hoto 70 Ue Up Sale Bread lDresden Pat.
tie.) Take your stale bread, divest 1t OF
crust, cut 1t into small round cakes, run
the point Of aknife in q circle on the top;
put milk in one plate, an egg in another,
and beat up until both yolk and white are
mixed without being in a froth; then put
bread crumbs In q piece Of paper. First
dip the stale bread into the milk slightly;
then into the egg, we'll covered; then roll
In bread crumbs-this with the hands,
patung the adhering crumbs on the bread
with knilei alter this put the bread thus
prepared in fat already melted in the pan
on the stove; keep in two or three min
utes; then remove them, and the pieces
o. bread Will be found nicely Drowned.
Tut them on a piece OF paper and cut out
the centres, reservtng the lids, You will
then have a fine receptacle for oysters,
minee meat, or whatever you may wish to
use. When the little box thus made has
oeen nlled replace the lid, sprinkle 1t with
sugar or Whatever may agree with Its con-
tents: M you nave disposed OF your stale
bread properly.
Soup a "a ReHs.-one fowl; one onion;
two quarts cold water; pepper and salt; a
spTig OF parsley; three gllls cream.
Put the FOWL IN q large saucepan, cover
with two quarts cold water, add pepper
and SAL, parsley and onion, and allow all
70 you very slowly Tor ono hour. Take
out me owl u remove the white meat
from the breast and put aside. Return.
tue iowl 70 the saucepan and boil slowly
tor two hours longer. Strain the liquor
through a sieve Chop very, finely, the
white meat, aud mix with 1t three gills OF