Daily Republican., 1879-03-26

: from school district No. Isl to dist. A
i. Sussex Co., was lost.
b The Senate bill amending Sec. q
Chap. go Of the Revised Statute wa.
J read second time; also the bill to ex
, tend the limits Of school district No s;
New Castle Co.
!, The bill to divorce Luther N. and
Sarah X. Hearn was passed.
The act prohibiting driving over the
bridge at Laurel, faster than walk
was read second time and passed.
Adjourned.
ScientiAc Cook by
Miss DOdS.
A fair audience was presented yes
terday afternoon at the lecture room OF
the Opera Heuse, to listen to lecture
on Cookery by Miss Matilda Lees Dods,
a graduate of this Edinburg school of
Cookery.
On the platform is large gas stove,
a table with few neat and highly pol
ished cooking utensils. Miss Dods is
Of middle stature, was neatly dressed
in black, with a large white muslin
apron and over-sleeves OF the same ma
.erial that covered those Of dress as far
as the elbows.
Miss Dods first made an overton pud-
ding which occupied 10 minutes in
making and rs minutes to bake. The
next dish was
SCOTCH sCONEs.
Mis-. ..Dsds stated that she would show
the ladies the manner of making Scotch
scones, favorite dish in her native
land, used for breakfast and tea, which
she stated was considered delicious.
The process of making is as follows:
one pound OF flour, one ounce of sugar,
small teaspoonful Of carbonate Of soda,
two teaspoontuls Of cream of tartar,
nearly a pint of new milk, good
pinch OF salt, ounce Of sugar and
one ounce OF butter; mix with the
flour: not too mach butter as it makes
the cake heavy. The butter should
not be melted but rubbed lightly be-
tween the hands with the -four lntil
thoroughly mixed, then add the soda
and cream of tartar, mix all together
and knead on = board with flour until
it has obtained proper consistency to
roll out. When Miss Dod.; had done
this she cut the dough in two parts and
rolled them in cakes about one inch
thick. Two cuts We're made across the
top of the cake with a knife. They
were then put in a flonred pan and
baked for twenty minutes. at the ex-
piration Of this time they were taken
out of the over and with brush she
put light coating of egg and milk, and
then sprinkled over them sugar, and
they were again placed in the stove
and allowed to remaiu about one min
ute merely to dry the covering. When
taken from the oven the last time the
beautiful appearance caused the ladies
present to give expression to their sur
prise.
The next dish cooked was
BRonLNG CHOPS.
Miss Dods exhibited to the audience
aplate on which were five or six mutton
chops, or as the lady termed them
outlets. Her instructions were to select
those taken from the ribs with long
bones as they made better display.
She then took from the handsome gas
cooking stove she was using a heated
brOiling iron. These she stated, should
be cooked from seven to eight minutes,
when they were again shown to the
audience and were then elegantly and
evenly Drowned.
A BROWN SAUCE
was prepared and made of the following
ingredients: one ounce Of butter, one
half ounce of cloves, flour, one-half
pint of cold water, black pepper ana
salt, boil it two minutes then add des-
sert spoonful Of mushroom, catsup, dit
to, Worcester sauce and small guam
tity of browning (burnt sugar., which
can be purchased by the bottle or made:
stir while boiling, and add flour and a
little salt and pepper. Stir we'll and
boil two minutes.
DRESDEN PATTIEs. T.
Can be filled with oysters, O hard
boiled egg or preserves take a table
spoonful bread crums, slice Of bread,
one and half inches thick, cut from it
all the crust, cut in half and cut one
half way through with knife; put on
a plate two tablespoons of milk; dip the
bread in and beat up an egg and roll
the bread well in it; then in fine bread
crumbs plunge them in hot lard for five
minutes, take them out on paper,
scoop cut the centre put in the oysters
and put on the cover.
One table spoon to a pint Of water
also an egg, let it boil once, draw it
away and boil again.
BREAD.
Three ana half pounds Of -four,
one ounce German yeast, one half ia
bio spoonful of salt, one pint and three
gills tepid water, make it very smooth
with little Of the wster, mix with
three pounds Of -four, the salt, pour in
to the centre of this the water and
yeast, let it rise two hours, kuead it,
put it into the pans, let it rise one.half
an hour, bake IS minutes.
During Miss Dods' remarks she
spoke in the highest terms Of gas
stoves and stated that she always used
them, and at the school at which she
" az trained no Others were used, al
though those in this country were far
to any in use in Great Britain.
They were so easily regulated that it
vas no trouble to cook by them.
Miss Dods' expects to establish a
'cl,ool of Cookery in Philadelphia, in
he Autumn. Her price she stated was
IS for twelve lessons, the single ad-
mission to tn. class will bs so cents. Il
This evening Miss Dods. will give
Ter .lird lactu-e on Cookery in the
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