, 1881-04-26
ESTHETIC COOKING.
Miss Corson's Second Course Of
Lessons,
Dishes for the Plain Liver and Uthers
for the Gourmand.

1AV1hN4ISG 11ESt&yNs
Tho second course Of lessons In cookery xtvnn
by Miss Corson WINS opened In Faiebata IIsll
yesterday morning with n very small attrnd-
ance, though tho dishes prepared uprp such N
aro lisod In n'noty.nino homes in huudtrd.
The 1ndlcs Of Ch'cnNo do not a1etn to apprcciate
tho ho ,posanen rnsI Of tnstsneson f tbs kind and
Hnnnnnk nl sincerely hpllaye ttint ihoy cnnnt,t
Md 10 their stook OF knowtctIac about cot,xi,i9
iessons. hnsTover. learned something thoy didn't
k11w before, md wcto Rrcat1y benefited.
pue e1;S wis6 en sase ey H.. maknx eosse.
sok "use:" shs :a'a. ior ba!f dozen li,tis
tnosd that holds qaartcr Ut pint, quar- ter: oi
pound q butter and quarter Ct Al pound
3. i st s sa i1 X, r. s5ea IT, neast
ttolir. and tho yaiks Of two exxs. BeaI IiS1 Tic
y !Ps ISss anR. ss@ % sa Sasssi@ a pnp s
!', saa handle ;Iem " eas!lyI. I ia isaas ' id s =
Fry them at tho end uf thirty minutes with 4
t.roon. n.strsw to make sure tilat they aro dono.
Fer or, har,l Sauce vac tho jliee u ono modinm-
and q ,taUIespuon Of butter workm tosst6sr.
FHr 1e,!y sa..oe use = taplcaPeon Of rcd ar some
wntcr, With Rlnut four tablespoons OF sugar and
Tablespoon of corn-stareh. Put ON firo and
stir constantly until It has boiled a mluute. For
inlI Il nyer tho flto With tablespoon Of Hour,
m and aoott four taeiespo.,ns Ct sugar IN p,nt Of
utes. That was ito orsiinary n eroatn 4 sauce. i
MIX or eFcan1 cnum be substituted for ths
sno w%ts 7" %nSs M 4 yeE no r1er eoi1ng tns
theu etir and add tho hu4icn wh!to Of On oxg." :,
sSop q. tho sd 9fx1 IT.. as =:
satar aa sut p, sancosn a eeTsr S1r
It with cold water, and let The water boji That
Is called hIanchtng. Tuko It out and dry It on
sHot ,lriputngs Of butter. Stir In tablespoon Of
smn!l nn snrFo & atnali tpt!tp boiled and cut Il
ot pnrsiey. iny leal, about half q dozsn Whole
ss sssspt s.s pastS srS G aay s
s!esY e s e'2ss' tass sa sa
nrpwn Y stow souta be made by treating TIE
Jst .r s7sSFe il wtih %a,ef nd pieces ot easrot
The ox.tall a1ia earrot NC tender. Potatoos md
turnlps could be used Instead VI carrots, but tho
Mdes should remember that they did not tako
"I'o tnsle lIver rolls" continued Ms. rorson.
minutes, then sukc Of tho skin. sonson with
suit and nopper: roll a lits1o piece Of fat sais
thom with hot wator; scason with sait and pepper
nh hour.
a nlse soup could bo mnde Of liver. Fan tn,ta-
tinn Of terrArin soup ~ close that 1t would bo
dllllcult IT, tell tho dlrfrrGnce: ,-.,
Tue !ast dish wns pottcd trnut. "For any
Kind OF tt5h, us9 iecp eArthen Jar that has q
cover tO!t Have the lish ctahatti, aud the tlus,
head. and tail removed. Cut It intu sitoes about
tween wnlch put unsround reppor, whole cloves,
nnd hladcs 1f mace, usinx for threo or four
P'qnas taso sr s Ia Isah'c'pon OF s"it about
0f WHOM pepper. two th,y leaYes, and
two hAdes 0f uacc. mixing them no
When pretty t,cArty full. cOver tho tlsh with q
mixture Ut y!tegllr and water. halt and hall, or
it and tte it dDwn. Or, butter stili, fHssan ti.p
cover Of tho jar OIL with a paste maie ef tour
nud wntcr. Put the lar into tho OWN and baka
Ut least tlve hn,lrs." Fish whluh have rnutIy
boncs, ,herr.lg Or ahad. fur Instance, ure very
nleo III th1s why, Us tho bones Disappeared; htso
br put up and kept Il long time, Potted tish
could be eaten hot Ut cold.