, 1881-04-22
ESIllErlC COOKIYn
Another Interesting and ,n.,,,,.,
i've Lecture by Miss "'''
Corson,
Spinach Soup. shad Roe v,,,
tera, Santos, and Other EsI. w
blos Discussed.

The cooking lcasnn IN Fnrbnnk 1rsu
t'as morning began with tho mso. ..aA sssist
"apple crot,tas," tho uslsnl nym,p n,aasa
being prcsont, though thoro wcro ssa os tas
faces. sofne b,
"Inko slices Of atalo brcnd," sst, M,.,,
"trim on tho crust. md spread cacl, ny eon1
littlo butter. sprihkailly solnu s,uar .a m' IN,
eaet eltco 'ay half nj npplo wnlcb ~ h.t i
pcclnd ahtl cured. sprinklu morn ,,,.l 10y bsa
npp'es' and. It yotl ilkp them to tayr yr.aaa
tasto, atld very little nutmeg, cIun,a.N7
nhy othes spoo. rat little pieco Of buns,e'e
larger tha'f dr'cd bean t',, top. pace ,S.H
~ rathos SLOW ovon. II put lnto a bo, saa Wy.
hreafl viii bo burned baturc lin nos'' oos oe y
bakod.. As soon as the apples nm ,aa,s npp,es "
little oroutcs, 0r erusta. Will lie dono" sst T1
be usod hot or cold, us yuu like. Aus'aa
Tho fllah Is q nice, inexpensive m. H.,
oasy to prepare. Whon dono, att nvo. .ua ~. VI
pies little powdered sugar." Tho I,t,i. as =
ok Dread loft gould bo asei for s,ut,,ns W. @sss
ding. They should 10 dried thnrnns., " p's
l,3lUttg thoin III It pun OH n st1r1t oynr ,hs
"Whcl dry, roll thuni with rolling Mn ssa s,os
tham through i1our aleva. Tho nna aih .s
Will bo ts lltte us 1nonl, nnti aro t,t,a ~
calscd broMdng,-coyprthg caup,, or o,,,'t alt
crtAluots ny dipping tho,n Hrst In tho $3.50 os,N
thctt III cE9 bcatcn up, md MvAsn In tia c,,,aA
and t'lon frying them. Tte cuarsc or,mh.a aa
very mt,nh nicer thAti flour for ntrm ~
pudding" ~ o'ai
"cIiEAM OF srExAc,tn
was tho sonp or tho 'luy. "Whcn tbs ,,,,.,.
comes ftuln tho t,larkct," snit Miss Cnr."s u.l
is IN a iittlo bunch nttnchcd to Tho roo,.
III lilo snI,ff, That, ra,Innv, lin isso ~ 70 net III
stnikH. iil,t thur, tnir I,nIIi,. uates tfon "
Uyo eunuRh wtltcr To wcii cn,.sr .E \. aao III
apr;nx and Ten Or two,vn wl,ca ,',tss ,1,o u =
very tougi. Tho r,o,nolst the ioaycs ~ tssh
ghnlEh ~ h0 rilhoeti ,twny between tho nn,sss
thoy nre Aoile,ni,l l'hilI9 t,ertu[trr lakes k.a
surink: llnli peck OF spinach. II III rna[, -
c1htlitt4n-tho leaves KFGtJ, fresh and H. e.s
VII y!cid tnbullt two 1unrts Of leaves, il n1s
e0niDtinltE not tNuro ttstii II qlart. Xm;r4
lehyrH, wi!est dane. Will bo rettucel 10 slsntws
uupful, which will survo fur four n n,,ssts ssna
1aIvluE enough for both purpaaes, M,,so,
SOIL tiscd portion fur the soup, and the mi +,
ptirtc. For sltinrt OF tito tHr1ur she ni,I
TIM s,,lcGran oxnr t'le lro tnl,espooalsSaIiSa lSIS
luttgr nnd olic nf Hour. stirring tue uout ~,
tho butter melted. Title n,n,le Il pcrt"x, ,,1
smooth paste. Then ,sllo nItle,t mkSs r..
paiI, stlrrsny tho mixture whilc W paa,tnx N i,
tho milk. which, she sntd might be hn :"
cold. Hot milk was preferable. VI tI,. .
1t saved tllnr. II tllo e,lu vi K,
When all tho milk h,l lpcn iiiiei TIM h,F.@a se.,
should be seAso.lpl with II se4lspuoniul Of III ~
qilartor nf u snirspoonful Of pupper, aid i,
s.,,1o 'ltattty of n''t'nag II Tho lal'es voai
10 lnoIs tho butter thUso wolt.t never Be- m,
Jumps IT, ttlnns Sotip cul,ll he kept hot by vi
ting the kettle IN ns1thor cnntn lining hot Matt.
1t wplill thteken Il Httle ii nlIowcI 10 si,M
w,atcyur was ugctl IN mak,nR tho snup ,'u souIi
thIntt. Spl,snu'' SCUM cauld be- n,lde of mjs