The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1879-11-27

dren. A little flock, under the guidance
of a kindly matron, is passing down to
the basement; we enter with them.
How merrily they babble as they divest
themselves OF hats and shawls! What o
ripple and trill of childish laughter as
they lstrive for the first rows Of seats!
Listen sudden hush, II settling down
in seats, and smoothing of aprons, as
Miss Corson appears, and, Ooffing ton-
net and cloak, takes her position behind
the table, with CHEEKY GOOD after
noon, children"
The lesson of the day, says the black
board, is g Fried Fillets 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 laid on the table, and the les
son announced, Miss Corson said, "W hat
little girl is anxious to help me cut the
'filletsP-some one with strong hands"
A dozen hands were held up Mt once.
Selecting one of the eldest girls, who
came around and stood by her side, Miss
Corson, taking up sharp, thin bladed
knife, deity cut off the whole side piece
or fillet of the fish entire, and then hand
-
side, gave minute directions from time
to time, which were followed so accu-
rately that the remaining three fillets
were soon lying, skin side down, on the
counter. Miss Corson, then taking the
knife, showed the class how to cut the
fillets clean from the skin.
Meanwhile another little girl is called
for to make the breading. With flushed
cheeks and an air of Importance, a wee
little thing steps up, seizes the roller,
and vigorously rolls the bread crumb-
to powder, beats IN egg up with spoons
lul of water, and retires. The elder girl,
vino by this time has prepared the re-
manning fillets, breads them, dips them
in the egg, and in the bread again, and
lays them on a dish, in readiness to be
fried delicate brown in smokiEg-hot
lard.
Now, children, you observe that we
have nice bone left; shall we throw it
away, or use itp l think it would be
nice grilled. We will take some mus
tard, salt, pepper, salad.oil, and vinegar
make a paste of them, and spread it
over the bone. Then let us boil it on an
oiled gridiron, and afterward serve it
Now, 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 flut-
ter took place, however, when two little
girls were called for TO make -" L. mon
custards," and one to make Naitrt
d'Hotel Butter" All the hands went ur
at once ut the mere mention of custards
| The fortunate girls who were chosen
marched around behind the counter, anC
the resigned remainder subsidized into
placid attention.
One of the little maids beat the egg:
Justify, while the other, sweetening anC
favoring a quart of milk according tc
direction, set it on the fire to boil, stir
ring it carefully; then sieve was helC
over the beaten eggs, the milk with it
lemon rind and sugar strained therein
then poured into cups, which wer'
placed in a baking-pan with hot waite
surrounding them. The little girl thel
cautiously slid the pan into the oven
her face aglow with pride in the safe per
formance of her task. Meanwhile th
third little damsel had chopped he
parsley, mixed it with an ounce of but
ter, teaspoonful of lemon juice, and
lllic Saiu anu pepper, aiteI WhicH sli
retired to ber seat, and another smaI
child came forward to drop the fillet
in the smo king lard. All the clas
waited for the lemon custards, castin
troubled glances at the clock. AS the
were slowly drawn forth from the, owe
and placed upon the table, the lesso
y concluded, the children crowded aroun
to taste and receive their shares of tt
finished results of the lesson. Little II
pals popped up mysteriously to receiv
the well.earned dainties. Hats an
shawls were hastily donned, the litt
ones hurried out of doors, and pausin
on the pavement, cooed and futtere
with satisfaction over the contents {
their little pals like so many doves
a dovecote pecking corn.-F. E. Fryat
in Harper'S Magazine.