The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1879-05-16

H EhE IN IhE SGA14NA-uAA1 ASh4 A6S
TraE5 on C6oEIxo.-Miss Dods continued
her lectures and practical lessons on cook.
cry at McLain's Hall Twelfth street, last
evening, and quite charmed her pupils"
composed wholly Of ladies, by her man
ner; her knowledge Of that which she
taught and her cleartess OF description
and illustration. There was nothing the.
oretical about II; everything was lprac.
teal, and as she proceeded with her lee.
ture the dishes, whose preparation she
described, grew under her skllful tonch
in successive stages, from the raw ingredi.
ents 10 the complete and tempting mas.
teFpieCe ready to be served at the table.
There was placed on the platform q long
table facing the audience, bearing crock.
cry, pans, dishes, ETC., while at short dis.
lance from either end stood smaller Ia
bles, the one bearing piles Of clean plates
and dishes, and the other with flour, veg
etables, lemons, apples, eggs, sugar, salt,
pepper, etc., TO be transformed into tooth.
some dishes oil various kinds. Several
dishes were prepared and explained dur
ing the evening, and as the lecturer pro.
ceeded the various steps were noted down
by her pupils with pencil and paper.
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Just completed q dish, the name and In.
gradients Of which we did not learn, but
alter consigning 1t 10 the oven she com.
menced another dish, which she called
"potato coquettes.n / take, said Miss
Dods, clearing the deck for action, one
pound Of boiled potatoes, one or. Of but
ter, M or two eggs, inst as you may
please to use, n egg will do, but two
makes 1t better, pepper and salt, q table
spoonful OF milk, two table spoonluls OF
bread crumbs. Now, having my ingredi.
ents all prepared, | mash the potatoes, or
rub them through a seive, put in the yolks
OF two eggs whilethe potatoes are hot, and
stir them together as quick as possible. l
now add pepper and salt,oneounceot but.
ter and stir until the butter Is melted and
thoroughly mixed. ! now -four the board
slightly, forif ! didn't the potatoes would
stick 10 1t, and form into balls. ]
beat the whites OF the eggs and roll the
balls In it, and roll them In the bread
crumbs, held In a piece Of paper, gently
rolling the ball from side to side, putting
in just enough bread crumbs to do for one
ball. lthen fry them In lard, and when
brown they are done.
When Miss pols had finished this dish
she informed her pupils that she would
show them how to cook eggs for breakfast.
For each egg l take one ounce Of butter,
two table spoonfuls OF bread crumbs, pep,
per and sat. In one dish | put half OF
the bread crumbs, on which l sprinkle
salt and pepper. now put the eggs on
the. bread crumbs, and the remainder Of
the bread crumbs put oyer the eggs, to
which l add a little more pepper and salt
and the butter in small pieces, which /
bake In the oven for FIVE minutes.
Miss Dods then took out OF the oven the
potato eoQuettes, which had been cooking
while she was explaining and working up
the last dish, and passed them around for
the inspection Of her pupils.
She gave as the last receipt OF the even
ing, that for maktng Shrewsbury cakes. VI
take for these" said Miss Qods,' "six
ounces Of -four, three ounces OF butter,
three OUNCES Of sugar, one teaspoonful
lemon juice and one egg. mix together
the sugar, butter and flour, and make a
hole In tho pontre,and put in the egg and
lemon juice and knead together 10 bet oil
the dry -four mixed we'll with tho sugar
and butter. / now roll the dough out,
after Touring the board, to one-third Of ar
inch in thickness. l take a cutter which l
dip In -four and cut out the cakes in bis
cult shape. Inow put them in q baking
pan, which, put into a quick oven and bake
for five minutes"
Miss Qols then announced that her leo
ture would close for the evening, and that
the last one in the course would be given
tomorrow afternoon at 2:90 o'clock.
We are sorry we did not arrive sooner
so as to have been able to have given the
public the benefit Of the earlier perform
ances Of Miss Dods. The lectures, accom-.
panied as they are by practical demonstra-
tons, are OF material benefit to all house
wives who have an ambition TO SGT o
dainty dish before the lord OF the house:
hold, whose feelings are always moved in
proportion 10 tho delicate manner In
which his palate is touched.