The Dallas weekly herald. [volume] (Dallas, Tex.) 1873-1885, 1881-04-14
MORNING. APRIL ID. 1881.

tho sftmnooD by Mrs, II. Springer, president
ofthe Woman's Christian association, and
without y word Of super1uous talking, she
NJ once commenced her instruction, each
lady following hor with notebook and
pencil.
The lesson for the afternoon was "puf
psste," "oysters Ia paulette," "oyster Pa.
tes, "rissoles la creme" and ''Jelly tiv.
ists."
~ shall begin" said Miss Corson, with
showing you how to make puff paste. The
principal ingredients are one pound of but
ter and one pound of -four First, the butter
Is to be put on stone and kneaded with
little water until it becomes perfectly
| smoth."
| The butter was kneaded en- parenthese.
| when the butter is smooth as this is
wrap in cloth and put in refrigerator
until the dough is ready. Scrape the slab
and use the butter which was sticking to it 10
mixing the dough.
Either weigh your flour or use four tea
spoonsful for pound; put in the yolk of one
egg, a teaspoon of salt, a little butter and
add the juice of a lemon to make the pastry
tender. The acid contracts the paste, which
has been made tough by kneading. After
the lemon, egg, butter and salt have been put
in the middle Of the heap of flour you mix
them together, gradually adding little cold
water-about pint to each pound of flour.
Some brands of flour absorb more water
than others. Winter wheat contains more
gluten than spring wheat, and -four made
from it will absorb more water. Allow a
couple of ounces of flour extra for busting
the pastry board, and when you have mixed
it work the mass for five minutes. The real
reason for working the dough is that the
gluten Of the flour may be thoroughly incor-
porated with the water.
"After the proper amount of water has
been mixed in, work it free from the slab,
scrape the slab and dust it with -four; then
knead it for five minutes, and, if it is q cool
room, roll it out and put the butter in the
middle of it. But if the room is warm put
the dough into the ice-box until it is cool.
When the butter has been placed in the
middle of the dough, fstten it with he roll
err until it is spread in an even sheet an inch
thick. Then roll it until it is half inch
thick, making tie dough about three times
as long as it is wide; double it then in thirds |
until the dough is three double, and roll out
again until it is half an inch thick When |
you have rolled it three times thus you have
made one turn All the time that you are
rolling it use -four enough 10 keep it from
sticking, and when you are done wrap it up |
in towel and let it stay in the refrigerator
for ut least ten minutes. This is the whole |
art of making pastry. If you have patience
to give it several turns 1t will be corresp- |
ondiDgly light"
By the time the lecture on puff paste was /
completed the puffpaste was completed also,
and Miss Corson commenced on "Oysters
la Paulette." Enough has been written to |
illustrate her method of teaching and to |
show that it has the merit of simplicity.
The bill of fsre this afternoon is: Filets
of bass a la royal" "Matelotte of eels,"
Baked bass with Spanish sauce" "Tur-
ban of founder, Hollandaise sauce'
The complete curriculum of the morning
school, commencing with yesterday, is as
follows:
First Day-To prepare soup; Stock;
blanquette of veal; to make tough steak
TENDER broiled steak with Parisienne pota-
toes; orange omelette.
Second Day -Consomme Julienne soup
boiled potatoes; potato salad; caramel
Third Day-French rolls, Lyonnaise pota.
toes, chicken croquette, cream potatoes,
baked Goldfish, cream sauce.
Fourth Dsy-Home- made bread, to fry
croquettes, canton of lamb, vegetable mece-
DOME, English tea cakes.
Fifth Day-Roast chicken, French salad,
rice croquettes, vanilla cream sauce.
Sixth Day Breakfast omelette, posched
eggs, trechauff of mutton, omelette with fine
herbs, apple fritters.
Seventh Dsy-Puff paste, Georgia boiled
rice, roast beef English style, jelly patlies,
almond puff.
Eighth Day-Scallops of FISH, kromespeys,
scollops of veal with tomatoes, Portuguese
beet, Maryland corn bresd.
Ninth Day-Oyster fricassee, oysters fried,
Fulton market style, scolloped oysters, Mil
anaese rice, wsffles.
Tenth Dsy-Pes soup with croutons,
breakfast twist, tea biscuit, beef la mode,
rolls, omlette cele tine.
Eleventh Dsy-Cresm of cod, macaroni au
bechamel, macaroni farmers style, fricandesu
of veal, fruit short cake.
Twelfth Day-Plsin pastry, breakfast
chocolate, chicken pie, tea, coffee, cream
meringue, pie.