Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-11-26
Mhe AtHhttatat.e
FRIDAY MORNING. NOV. 26, 1880.
Local
sTAUNToN LADIES AT THE COOKING:
RANGE.

sTAUNT0N LADIES AT THE COOKING
RANGE.
.,s ~ 81. ...5 20 ,sri
THE COOKING CLINICS AT THE AUGUSTA
FEMALE sEMINARY-A LIVING CHANCE
FOR WELL COOKED BREAD AND MEAT .
DESCRIPTION OF THE LECTURES.
&C., -e &C., &C. oa's 80 .
There is one spot on the extensive prem .
ses Of the Augusta Female Seminary
where Miss Baldwin does not reign SUI
preme. This is the new 1--WE would say
kitchen if we hadn't been there) call it
cookery. where, anice little lady sin a
white pinafore and white half sleeves
Yields the sceptre over as willing and trac-
ia BILE subjects as ever bowed to sovereign
authority or superior knowledge. Mrs. H.
S. Campbell, the widow of an army officer.
has received a finished New York seduca-
ton in cooking and is now giving course
of instruction to the young ladies Of the
and also teaching there class Of
lady kousekeepers from he city at convent
emit hours not interfering with the regular
scholastic course.
A PRoFANE FOOT INvADEs THE SACRED
a PRECINCTS.
A reporter of this journal, happily for
the lady subscribers and their lords and
households. dropped in On this grown folks
class last Tuesday at 10 O'Clock. There
were twenty ladies present, among them
some of the notable housekeepers Of Staun-
ton, wives Of clergymen, editors, lawyers. )!
professors, bankers, merchants, &C., all
with their pencils and note books, and q
napkin and tea spoon each.
"A MODEL KITCHEN.
Tue room is d large one and is fitted up I
as model kitchen. Itwould be safe to
say that in no kitchen in Virginia can the
conveniences, and improved implements,
tmany styles that your reporter never saw
before) combined with SO much system be,
anywhere found. A portable cooking
range and two gas stoves do the cooking
Then there is large. wide, patent kitchen
table, much like a grocer's counter with
spacious receptacles behind and under it.
THE PRESIDING GENIUS.
Behind this the lady stands and lectures
to her class seated Or standing around
She speaks pleasantly and f1uently, never
'hesitating q moment what to say or what
to do, for she illustrates everything and
after giving the recipe for dish she pre-
pares the dish and does it all with no more
trouble than the music teacher in another
room reads piece of piano music and plays
it over for them.
SUBDUED.
!. It is much satisfaction to male observers.
10 notice these ladies, who each one at;
lome in her own kitchen. is as absolute.
IN her authority as the autocrat of all the
Russians, demurelY sit and listen to the
little lady hour after hour, asking many
questions of course, but never raising
meddlesome hand or even venturing sug
gestion.
GETTING TO WORK.
But to the lesson! All being ready, Mrs.
Campbell raps on the table with her knife
and commences. She tells them how to
make savory pea and bean soup; does not
take Is minutes to tell 1t and the " all have
written, out the recipe intheir f1ote books;
then goes boldly into the mysb ;ries OF bread
making with its variety of rolls, biscuits,
muffins Graham bread, rye bread, crack
nels, &C., &C.; then winds up with devllled
ham, stuffed eggs. sandwiches and choco.
late and regal little luD Oh that one at
least of the party will not soon forget and
sven now "hankers" after while he writes
these lines at late night hour
Now, the large majority of the ladies'
who read this, have not paid their five
dollars for the course, or their one dollar
for the single lecture, and the reporter
cannot in justice to the others give them
he whole lecture, so he will only tell them
how to make bread and chocolate, and
how to deal with their scraps of old ham.
DEvILLED HAM.
This is how Mrs. Campbell does the
ham: Take any bits of cold ham. one-third
fat. two-thirds lean; cut off all the hard
dark bits, and chop as finely as possible;
then dress as follows-one tablespoonful
of white sugar, one of mustard, one salt
spoonful Of cayenne pepper. Mixthem to-
gether thoroughly; put in q bowl; add one
cupful OF good vinegar to the seasoning;
stir gently, mix with the ham and put
in bowl to mould. '-','2
Mrs. Campbell said you could make ALI
sorts of nice things with this savory com-
pound, which looked and. smelled good
enough to take straight without any
further fixing; but she deftly peeled some
nard boiled eggs, after dipping them in
cold water (don't forget that cooks it
makes them skin like onionsl; split them
iexterously down to the yolks and took
out the ''yellows" solid they must bs' very
resi- to come out smoothly; then after
nashing up the yolks and mixing them
sell with some Of the ham, she made little
calls to fit the half whites; tucked them
uicely in the whites and made pretty
dish which some of us wanted to try, but
it was put away for another sitting. But
note, that the dish must be garnished
with parsley or something green, if you
want 1t to look just the thing. This is
not half that can be done with that
devilled ham.-Spread like butter on
slice Of bread it makes the incest kind of
sandwich. Ham eroquettes are another
nice dish, and then there is way of ma
king it up in omelettes (the reporter did
not catch that, being occupied with the
only young lady in the room, giving hez
an army recipe for making hash). Put
any intelligent housewife can work 1t. out,
Tor herself. If she can't, let her pay for it.