, 1881-04-24
The Last Lecture in Miss Cor
sons Course Delivered
Yesterday.
Dreaded Calves Liver, Mayonnaise
Dressing, and Omelets Made
to Order.
Evening Lecture 10 Wires and Daugh'
ters Of Workingmen.
Some Dishes Oo1nmendable for Economy
and for Savoriness.

- MISS .CORSON.
TIE SIXTH AND LAST OF THE COURSE
of 1ussons on cookery was given by Miss Corson
ia Farbank Hail yesterday morning, the at
TENDANCE Of ladies being much larser than on
any previous day.
The first dish prepared was
''cALvEs' liver LAEDED."
Said Miss Corson: ''Use tat salt pork, as 1t Is
easicr to lard with than picked. For small
birds the strips should be an inch and half
long and ouc-sixtcenth Of an inch thick; For
chickens quarter Of IN inch thick; beef q In
mode half an inch thick. These strips.
called larloons, are to be inserted
In the surface Of tho liver with Il
larting- necdle. Wash the liver In cold water,
and trim tho loose pieces OH, but not tho skin
proper Lny it on IL folded towel held in the
hand, curve tho point of tho needle II little, tako
q stitch IN the 1neut, work the needle buck and
forth two or thrco times. insert the strip OF pork
in the forked end of tho necdle and pull
through leaving hnf IN inch or SO each side Of
the stitch. Dot the wlole surface with this
culinary embroidery. Put tho liver on bed OF
few scraps OF pork, u little carrot,
turnip, and onion III baking~pan. In
baking put Il butrcrcd paper over 1t until nearly
done: then remove the paper, and let tho
Iartloons brown" The vegetables should be
rubbed through seive and tho drippings found
in the bottom Of tho pan used Us basls FOR
sauce or gravy.
IN MAKING "rUEBASs OF FISH,"
she used founders, though any. fish would do.
around the end Of one Of her fingers, catching
the upper end with brown straw. After the
turbans S are rolled up; sue ] saa you can sfMn
Of butter. over the hotton Of the pan.
Season with pepper anu salt. Put them
in tho oven Just long enough TO cook thon so
TINT they viii begin to lake. They arc cooked
and fried"
u,ayonnuise dressing, which Is used For chicken
salad, and tartar sauce, tine latter beng for the
fish. For pint" she said, USE the yola Of
,,nless you like to have the taste Of
salt, in which case use u level teaspoouful;
hnf a sAltspoontul Of pepper, II you
sultspoouful: IL dust OF cayenne pcpper-just as
much US you wouid shake out OF bottle, shak-
ing it once: a level teu5poonfoi Of dry mustard:
teaspoonful Of Iculou-julcc- which gives il 4
nice taste, or vinegar il you haven't the lemon.
Nix these ingredients to Il smooth paste. then
begin to add sulnd-"l and le1non-juice Or vinegar
alternately, lew drops at timc-hnlf-a-dozen
Use in ali tnrce gils Of oil and four tablespoon
make the salad dressing in cold place. it viii
sometimes cursle or break, the oil and viuegur
separating, IL it is too warm or II you add the 4
oil and vinegar unequally. If it suddenly curdies
frst try to make It OF the proper consistency BY
adding a very little vinegar-half II tcaspoonful
-und stir It, If that isn't eFcctual, put it ia q
thoroughly cool p!acc,-the ice-box. 1t
still unsuccessful, begin over again; and mix in
tho curdled sauce, putting it in IL tablespoonful
at time. That will generally bring 1t all right.
If you want yellow mny0nnuise use the yo1k. II
white only the while of the egg.
TO MAKE TAErAE
sauce mix with the mayonuaIse Il tablespoonful
each Of chopped green pickles. parsley, and
capers, and tcaspooufti Ut chopped onions"
This sauce was used with the turbnu5. Hol-
landaise 10 thicker than crcuIu was capital
substitute for n,ayonnaise On salads "Instead
pers. spices. pickles. ETC.. can be used the dter-
ent viueguEs giving the Sauce 4 different flavor.
oil should not be used, ii nice 4 little piece Of,
,nent jcIly-a couple OF teaspoonfuls Of stock
boiled until thick-could be added to the sauce
to thickcn it.
DEPRESSING little. Miss Corson told how to
make crumbs stick to s'nelts. - Have the smclts
washed and dried,' she sud: "dip them in milk,
then in cracker-eIusr. then in beaten egg, and
again in cracker-dust-"
Returning to tho turbana she said they we're
to be placed on the sauce. and tho lnayonnalso
put On top OF thonl, NOT mixed with them.
''FoE CHICKEN SALAD"
which was next on tho bill Of tare, "use equal
quantities Of chicken cut in small pieccs.-not
chopped fine, because II there was choppsng nice
used: used : Lettuce tue % Or celers eaFcfuy wished be-
fore being mixed with the chicken" Two cup
fuls Of each would make enough for six Or
served DRESS it with tho pini1
French dressing. Put the salad
in the centre OF the dish, making 1t into a little
mound. cover the surface with lnnyonnaisc and
decorate the outside With olives, capers. pick
led beets, hard boiled eggs, Or any of such
things you like" Mnyonna!se could be kept
long time In corked bottle or covered bowl.
An "omolet soutiie - was the last dish.
'Uss the yelks of three eggs" said Miss Corson.
- mixed to cream with six tabiespoonfuls Of
powdered sugur, and one tablespoon
ful OF any tiayoring essence; and tho
whites Of SIX eggs beaten to
siitl froth. Mix the two together very gently.
SO TINT you don't break down the whitcs-not
make them liquid; put them by the tablespoon
flu! in the uan, which you may butter II little;
dust them over the top with powdered sugar,
and bnkc tho omtette about ten minutes ia
moderate oven. Buke 1t until it is light brown
MI over, and then have it eaten as quickly as
possible"
The omeiet, when done, was passed around.
and some OF the ladies who tasted it, though
they more thin warmed their tongues, pro-
nounccd it excellent. Tho other dishes were
also inspected, and much admired. II the
pupils accomplish the same results rs the
teucher, the grown-up male members of many
family In Chicago may be In better huuor !
next week than they have boon since their
courtinr days.
THE FREE LESSON.