, 1881-04-30
ESTIIETIC COOKING.
Miss Corson's Lectures at Fair.
bank Hall Yesterday.
Some Dishes for the Delight Of
tho Ep1curenn.

GAI3 1I&SINAKCkus
The cooking lesson In Falrbank Halt yes
tcr,ay morning was attended by the usuaf
number Of ladies.
ITO make sago pudding" said Miss Cor
son, "put q quarter pound Of sago in A pintof
milk or water, OF more II it takes 1t up, and
let 1t get soft on tho stove, stirring It. Mix
six eggs, six lleaping tablespoons Of sugar,
and tablespoon Of ldvorlng. II you want
the pudding rich put on top, when ready TO
go Into tha oven, about teaspoon Of butter.
"For curried trfpe. Use the trtpe," said
she, ms ordinarily prepared In matket. II
you cannot get boiled tripe,-if you have to
and wRter, lay It on a board witt, the rough
side up, and scrape It roa! hard with the buck
OF q knife Then wash 1t again i'll cold
water and nd snIt-enough 10 we'll eover it,-ailtl
S1 1, os tG5 teaaer "a HSSa 1anee oE The ns1 ensst
aia ftes ns 0Erh Taea M ks ia Il ou} 2 the Ds
water, and use that same water to boil some
rlee ln-halt . pound Of riea 70 q pound of
tripeI,,until i Is just tender. While The rice
q on%ons. % tlio I fry them IN Gutter or sweet drip.
pings until they arc brown; then put In the
tripe and enough hot water Y cover It; sen;
son with salt aud pepper, and let itcook until
powder 70 ths tripe, sttr Il. up. and dish tie
trlpe with the rice. Ii the tripe used Is
picked. nothing noed be added; If not. put
In q tablespoon Ut vinegar"
uAKED con WITH CREAM SAUCE
was y nexs pEopo'ssd 70! IS Aay kna of f. b9!ed Q.
bones," she said; "lay It OIL a buttored dish,
pour over 1t q cream. sauce, dust. It with
cracker Or bread crumbs Gutter also), and
brown 1t III tho oven"
"a pound fol, two quarts Of SOUP, She, rub
bed tho flsh through fine co1ander With q
potato nlasller: and mixed with 1t milk thick
enBd with tablespoon OF butter aud table
as tho cream ss,lce Is thickeneA. Season to
tastc. Clam chowddf was ,nado In this way
also, only ne M liard % pafts Of the clans had M to
Gxad Id GoSd ; f1T ct a sast az don a
the SOUP. The soft parts conid By put
through ths sieve or Into the soup whole.
LOBSTER lisQUE.
A few minutes after o'clock Miss Corson
entered, upoii tho mysteries of lobster
Capped ani whitc.aproned Henry, applied
the torch 70 tho Ras-stoyes. which stood right
md left. .Tlle. reporter draws It mild on
"evIl genius" for lIenry's tvorles nre a.
IL ssa ssas " e " S hs bSas y ts s @
queen of the kitchen, hut he itas mn unfort-
innate propensity Of putting his foot In It at
least nlcu In cach session. Sometimes It II
oven, but yesterday It was tho consignment
| to the wasto-bucket OF soine OF tho delicate
tiabts illnt were t0 havo been sampled by
the clnss. Miss Corsnn said she Ind to skir;.
ruined hts reputation BY failing to return
Sic pronounced one Of tho finest soups in the
who'll range Of cooking,
the meat. and cut 1t up In small pieces. re-
serving the bright red portions Ut the tail to
be cut up in Imitation ot the cM,ltlal extrumi-
ties Of sElfin1ps or erawisls. These inter nre
md Just long enough 10 warm. T4e meat IS
to bo'put into q sauceraia aud fried fly nlfn-
ntgs, seasolled with two ounces Ut butter, q
.stalk ut celery, half carrot peeled and
nlarJoran,, a tsaspoor Ok salt, and pinch ot
pepper. After till, put IN half y pint oi
Santerno ata the larEer shells, which, will
tmpart n delicate. pink color to the h'sQue.
minutes, The SHELLS arc then..taken out, the
meat uIld vegetables rubbed through a.sieve
nlu put buck Into tho saucepan. nddlng l!
Sn1s SSns of pf ne %l''sfee Il is a'f ea fssSi sste
again pii for M S si'ort time, Inc @ fsserved: tail
pieces being put In nt this stage, and dust
Ut Cayenne Hepper added. Altar adding the
juice 9f half !. lemon the soup Is rendy t
| SEENNs Ala1 NolrVh aCiLi4ttNEN AEk FApalS t!lAt
tho portions Of tho lobstyr's anatomy which
should not bo used were. the long intestlne
the soft fins, md the stH,nacll, which 1attel
they would iiul lying directly under the
heaI, tile directions given were for two
QuHrts OF s0up.
-. atEn1NGUEs.
While the bIsQua was cooking Miss Cor
son proceeded u mike nierlnglo, for wllicl
she took tho whites Of six eggs, beat them tt
a stir froth, aud added half q pound g
Ito stir tho sugar carefully, 50 as not t
,, break. the whites Of the eggs" Sho thei
placed some square ptuces Of writing g-papol
on thick, hard b0ard. and llenptt
lnerlnguo material. "'l'llcy should bo pn
In c0ol oyen," Miss Corso,t said, $50 US I,
dry them out rather thnn bake them, rs the.
viii bo melted by q hot oven. When tr!
l H14.t txrn njsxr ftrp