Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1880-12-08
ALESSON IN COOKING
RECIPES ron MAKING BREAD, COOKING
CHOPS AND PREPARING MASHED
POTATOES

Tho following practical ideas W,
clip from the columns Of the Philadel
phia Record OF u recent date
A now and practical charity was pui
into operation last evening by ia,
ladies connected with the New Cen
tury Cooking School, whose headquar
tiers are on Glrard street, above Elev.
enth. The enterprise was that Of Civ
ing demonstration lecture by Mrs.
). Il. Rorer at the Spring Garden
Institute, corner Of Broad street, ioI
the benefit Of the poor The audience.
however, which numbered about 800
persons, represented only in small
degree the moderately poor, and the
extremely poor were entirely without
representation,
Mrs Rorer is the principal demon.
strator at the New Century Cooking
School, and began her duties of the
evening in brief introduction by say.
ing Long ago il was said, Let me
make your songs, and you can make
your laws but we say, Let us make
the cooks, and we care not who make
your apOthecaries." Mrs. Rorvr's
first illustration was to show how
bread should be made properly. The
ingredients consisted Of two quarts OF
flour, one teaspooniul of salt, the same
of sugar, halt pint lukewarm water
and hall Of II yeast cake. Her instruc.
lions then were The yeast cake
should be thoroughly dissolved IN
warm water. "Mix the .sat sugar
and -four together then turn the yeast
into the water and mix with the -four.
Knead the dough thoroughly, as il is
impossible to make good bread without
observing this point. Ten pounds OF
-four will absorb five pounds of water,
The dough should be kneaded until il
can be handled without olinglng to
the hands. Then put it into the oven
and let itiomain balf or three. quarters
of an hour"
Having slowed this away in the oven
Of gas stove the demonstrator next
explained the mystery OF preparing
"breaded chops always save all |
your bread crumbs, and never buy
cracker crumbs for trying if you can
avoid it. That is frying basket
explained the lecturer, holding before
the audience what appeared to be an
ordinary trying pan perforated. Suit.
ing the action TO the word, the lady
continued; Break an egg into cup,
add a tcaspoonful of wate., and beat
il. Take the chop and dip it first in
the egg and then in the bread crumbs.
Have nearly pint Of boiling lard
ready, and after dipping the chop inl
the bread crumbs, lay it in the frying
basket and insert il in the hot lard and
cook for fifteen minutes, and when
done remove it quickly from the stove"
Here some one wanted to know why
the instructor used such a quantity Of
lard ? because il is more economical -
replied the teacher. "lf you. use
small! quantity Of lard the meat will
absorb it, and it will dry away. Use
a large quantity, and use il over and
over again
To make "snow pudding take hall
a box Of gelatiue, add one pint of boil.
ing water after soaking bali an hour,
add the juice OF three lemons and two
cups Of sugar, and stir together until
dissolved. As soon as the pudding is
cool, put in the whites of six eggs and
beat them in the gelatine. Beat to
roth the whites of six eggs and add
them TO the gelatine with slight
sprinkling Of salt. When stiff put into
. mould and let 1t stand for two hours.
Then make cuStard of one quart OF
milk and the yOlks OF the six eggs, the
whites OF which were added TO the
gelatine, and use for ADDRESSING.
The cookingover Of mashed potatoes
was thus explained: "Take i've tea.
lnps OF mashed potatoes, a tablespoon.
'ul Of butter and half cup of cream
stir them thoroughly together in
then add half teaspoonful
Di salt and a little black pepper, and
break the yolks of two eggs into the
potatoes beat the white Of the eggs
TO stiff froth, and take small tin
tube and press the potatoes through
i by placing the tube in the corner OF
a pastry bag and forcing il through
The tube with the hand into any shape
desired. Bake in a moderate oven
inlil brown"
IL was stated that lessons would bo
given 10 class of any number at the
Institute for s5 AN evening, and names
were received for the formation Of
,lass. "aI