, 1881-05-01
AFTERNOON LECTURE.

J Miss LUF5Uu completed htr course or lectures
illustrative Of the art Of cookery yesterday at
! tcrroon. a beautiful 1lornl piece, forncs: IL
| represent Il tca-ke.tlc, and composed OF roscs,
lilies. md other choice flowers, decorated the
J table In Fatrbank HALL 1t bud been sent to
Miss Cp-spn, according to nn aceom-
panyiug card, "by her friends in Chi
caso who recognized her ability and had
derived profit frotn hor Instruction
Miss togsOn expressed her thanks to the ladies'
for thu floral gilt as we'll as the patience which
they hnd displayed 1T the lectures, und proceeded
tn the business Of the afternoon. This WAS the
! preparation Ut four dishes; sainlaEllutl, Or
saliit. rngout of sweetbreas with mushrooms,
IL dish Ut swt.ctbreads piaue uux uetits pos, aud
IL dish Of grape fritlcrs.
'Thcsc s,secthrcads," sa!d Miss Corsoa, "are.
as you sse airsaAy sook"d tut will tcl yo:!
tue touch Tuey should bo put in cold water
una salt for III hour and then put over tho tile
ia % Of Of sel eSa sss watGs peen tn p.5 ~5cn uu
to "e the oons ] poin "S thus ali the e'o aoou VIII tS* d
Y"u can then prepare them for the tabic in
many ways. Tu-dav y VIC will lard them. which
shuud oc done with little strips of pork. about
oue-six,ecu,h vi uu inch in thickness. Use dry
ealtcl Dnrk. rs 1t is better and hrmcr than that
picked in brit.e.'
And. snltfng the action to the word, the apos-
proceeded 10 tbreaI thom through tbs sweet
brend BY means Of a needle. just as if she were
site!'lns TIE aa coosod .ss BOY SEIZED the I,sat
around that tie ladies might ali inspect tho
specimen Of fancy needcwork. e
NOW, said tue lady. we will put II in tho
oven for fifteen minutes to brown. n,1,i while it
is doing SO will prepare the garuisn. This snot!ld
hnve been small French peas but | viii use
French cream sauce with this. as demonstrated
yesterday.
FOR RAGoUr s,7EErBnEADs
must bo cut In quArter-inch cubes No VII
nuke brown mushroom sauce to-day, because
ycu have already scen how white sauce is made.
t-sc tho liquor in tho can of mushrooms and
chicken broth, Instead Of wattr. and add i WING
giHss Of wine 10 eAc, pint Of Fauee.
Miss Corson said sue preferred copper cs5Slng
utensils lis they did not burn tho food. mid, it
TUNED once Il ycar. would last forever; Che
with tt. melted tho butter over the stove. and
banded it to her snblc assistant to stir while she
while on tile proper proportions OF salt ami rep
per TO be uscd She poured tho chcke,a- broth
into tn the rsx snd i'll t, few t ,onsts sz
dropped tho cubes of mushrooms ii, /!
and having thus completed tho dish /
m t?1 ton her @ aSenes oT sSy BY the the ,1st aa0a
ragout a III fnnNcicrc could be made. This |
ra=out WIS considered the finest thing out. but |
serve it, tho ludy said. was 70 cut a vase o.
bowl out of Il loaf Of stnle bread, which should i
then be fried in lard until bTown. Thea il you i
lSed, after absorbing your ragout' you could cat
Iii this tine Miss corsoa wont on breaking up
tho chicken and cutting the cold tongue
her colored assistant stirred and stirred.
In went the additional ingredients, with an-
other small glass OF WING for havoring, and SOON
plate nnd BANDED round fur tnspccron and. by |
the Shade Of lucutlus, for practical test. Each
DE,tc got back there was nothing loft fnr the
waiter but The spoosl- Aud everybody said that
tho rugout ws1s y real splendid.
GRAPE rEtTrEKs,
Next came tie grape rritteEs slias corson's
Hour. Il sal1sppon of salt, the yolk ot one csg,
3ne tauespuuu of sn1nd to nale tho batter /
o reduce tho mixture to a thick batter. At the
ast moment the white Of the egg. beaten to II
;titr froth. is mixed with The batter to make 1t
n strips aud allowed TO st,s1l one hour In 3
mixture OF sugar, spice. and wine. that Is,
mid the latiy, IT You don't object TO the use Of
yinc.' 1t was evident that tho lecturer WAS not
suinK III risk her culinary reputation rs any
:rab-applc cider recipes. She finished the batter,
ropped them @ in bsnches Of threes ] uto to %
ure- Out they came into the pot OF boiling
ut they went Another moment, md the tempt
t.g brown frtters rested on sheet Of brown
'uper, which absorbed tho surplus grense. Then
10 lecturer scattered powdered sugar over
hem, the waiter handed them around, aud they
icrc seen no more.
THE sALsfAGUNDI
l
hoped veal, chicken. hum, aud tongue. hard-
oiled eggs, with the wEtas and yoks chopped
eparatcly, Il box of boncless sar1lines, picked
Gets, cnpers, parsley, and watorcress. She ar
ansed Alt these in little piles on II suud-dish, |
nd told her audience that the eye must beg graf
led It's well as the palate. and TINT care must be
:kcn 10 form pleasing contrast Of cotors. /
'eets could bc had Of a bright crimson, II care !
ss taken not to cut otf the roots or much OF
20 stalk or to brul5c tho sku before cooking.
nd thus while labor!ng With her formidable |
soppng-kni!c the lecturer dropped useful
l1lt5 and nswcrot queries until all wis ready
Eld the Ealn,aHuudi. with its bright coIpr.:f |
Gets, yellow eggs, white chicken aud veal, aud |
j Rarnt-h OF green, looking like eoured m,1p |
the United States, was placed upou the table
ar examination. Miss COrsou told tho 1.diea TO |
.rvc up the saiad With pll,in Frcnci, salad
re!siny, in tho preparation ri which they must !
ways use three LINES much Oil ,ls vinegar or
ruons, adding salt and pepper at discretion. | ]
nd 80 ctosca the series Of lectures On cookery.
6s Corson left for Cleveland on tho night
'ain but will return TO this city 1n tho TALL and
rvbably deliver another course Of lectures. |
stt3t |