The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1881-05-08

x Cerson's Lectures and Ixpcri
mcnts.
Tch.csgo Tri.nne.l
nLANQrErrN or LAMB

f'nrNfm NAtfaAiANNs Nttt1 Nuttu u -
W., =, she vo' and brought TO boil. and
pS''S, ,,sr : iaen drawn OH and a white
t1e made 81 a portion Of IL. The lamb
s 'uN' reiurned 20 the pot. boiling until
! 49, and seasoning with salt and white
'eov. There : also added y beaten raw
Fplo6 some chopped parsley"
&C. rey, nreplrStion was a boiled pike.
- NJ, CoI,on explained can be boiled
WIZ. ~ pei LIQUID or wine. She, how
'i''e ,.s3 a dressing Of three tablespoons
e'',,l ,o oce g.il Of vinegar m water. The
Gf".,s. d~r,,t1 N the shape OF q letter q
~ -. ,se caBdal lin through the msuih
,,kin- g gtA0ucsr through the gli.
SUv - npf rc tue 6Sh down IL boil she
80 IN ,ne water teaspoon 81 whole
'U SUI. one ~ whole pepner. one bay.leaf,
tablespoon 81 salt. explaining that
~ ,lrnon might be added, at the Giscre-
-he cook. The nsh was then boiled
n, bsf hour.
'' M e. was ;hen dressed with egg sauce.
...s..t.e same a. white sauce. with the
.s,.I,n IL two hard. boiled EGGS chopped
IN placing the hSh upon the plate Miss
Ism n,s,tt 10 and filed the centre Of il
-,h ,rsvg. after which she OTnsmentea the
r.s Win parsley and ste wed lemon.
.r,- cravy->oup.' said the lecturer.
..-.s one hound II bone and meat for each
..,,r. If .oUn.' S1e then took OF veal and
.fn1c bali pound each, aud Of ham a
,rs--er , : round. cntilrg the meat up
,',, rre - that the Juice should be thor
..,-o'vr raced. The bones were broken.
.,eis,u p!sced a tablespoon OF butter in a
..r.svan ,cc fred the meat rich, hsht
t,,sr. scs 'aen added 20 The saucepan the
t,ne,. Cd. vegetables, consisting Of IN onion
..~.k N-tn twelve cloves. a carrot. and 4
..rr,n. W1icn were Simply peeled. not cu'.
.-f nulu.e of herbs. Toe whole was
a,D covered with water ana cook d for
.r. haul, ln3 skinned - often - needed.
~Wb.a .he soup : thoroughly DONE
NJ. Co-.or >sid, ">yIaIn Il and remove the
.rls,. ,y using brown paper If the soup Is
IN heu>,l Immediately"
The .,- !s1 described was an orange
ou,tt.
~F17 -1.~." sid Mi,s Cor>on, "take
three s.-.. oea' the yelks and whites sepa-
r.rlr. W.th the ye'k> mix teaspoon If
powdered sugar. about teaspoon OF orange
in.es luc e VERY hltie--Ihou- teaspoon
II -rae. orI0ce-rind. Beat tre whites 10
81 ..f lrofb. When YOU have everything
r.lag NIX together the whites and leis> OF
che e-g>. put in a iUinG-pan, and lit
-1e beaten white and NCikS of the egg from
CHI. bottom 4 iDe pan agd heap u up in the
r1i. ua.i. TIE omelel j. doae u much Is
vrr lke ~ hich = m1tjer Of individual
aisle
Br w.v of exposition. Nj, Corson made
% omt-- with one egg. remsrkiug that
three r--s are ordinarily A. much aS one
cluuk- are II in an omciet.
TIE EPICUEEAN COURSE.
Tle5r.. article on the bill Of fare ye-ter-
Gar 4rrrn0on was d" bOuillOu." which Miss
C1f,on aid Was clear. strong soup for
unr1 parties. The meat to be used was
veal. beef. and chicken pound Tor each
r'ni % soup. This weight did not refer 10
solid meat. but 10 meat and bone. The bone
wa, % De placed on the bottom Of the pot,
,ben the beef or veal, and then the chicken,
40 Il which was 10 be covered with cold
water and brought 70 the boiling point. II
VS., then 10 BE- skinned and the desired
vegetables added. after which Il was 10 boil
slowly for I've or six hours, and then be
strained into az eArthen vessel to cool.
Boned chicken, apple compete" was the
rex, thing on the bill. Miss COrsOn gave
ihs Necessary directions while pairing the
apples and sicinS them into quarters.
Take" he said. ga pound OF sugar and
pint % water for a baif-d0zen apples ;
cook The sugar and water while the apples
ate being pared. forming a syrup. II any
scum rises IL must be removed. The apples
should be- dropped IN by degrees aud boiled
down ~. the sugar will Jelly. Il i then TO
be- poured from the apples and allowed 10
cool
Nil, Cor,ol proceeded to bone 4 chicken,
descrihin. each stage Of the operation.
do H.. ~,frp1l- IN rhpn~p q chick
0r turkey with UnbrOken skin. By this
time tlr -a>.s-oyes On Tie platform were
vigorously d, work. ana fragrant fumes
were rising IRON The bOuillOn and the apple
c1mTo'e. NJ COrsOn leaving her bOned
chicken 10 intervals TO stab the segmeut> OF
apple Wild q fork. she then took a >haip
knife and made q cut down the back through
The skiu. 1lt not through the bone.
Then, VITA . sharp. small knife, she
cu, the fe>h and kin from tue bone,
keer,Dg Tie knife close 10 the bone. When
zoe joints are reached she sad they must be
disiOca,ed. lu- lac bones OF The LEGS and
wings nlu>, not be- removed. Just over the
breast it q, difficult 20 10 The bOning nicely,
O., tue ,hin Is % tuin that II j. liable 10
break. When the hesh j removed the
bones must le taken out OF the wings and
.e.s. The le,h will then be ready 10 stun,
and the cafclss shoulc be used for making
stock. The s'utfiug or forced meat i made
Of equal part, II lean veal and lean pork
chopped hue, or chicken may be substi-
tuled for pork II preferred. The sea-
,ouing for TIE forced meat i made
Is follow. For one pound, take
lDe cZg. tablespoonful Of salt. a
,ra,poonfu 81; mixed spice and a glass Of
wine. Tie .A,frr may, however, be dis
ren.ed WI. Tie boncd fowl was then
spread VIII alternate LAYERS Of forced meat
and delicate Slices II liver aid >alt pork. and
the who'll saturated with mushrooms. A few
weil-direc.ed >tIicje, with needle foot
long, nIst closing up tie two eXtremitles
aLd taen be longitudinal inci>iOn, finished
i1e pTeiimiuar.e., and The package was pun
died up 10 "a towel and tied neatly al the
ends. ], wa> tDen placed in the stock 70 be
boiled h4l 40 hour 10 the pound OF original
fowl Like most Of the preparations, time
did MOI pyim.t II is completion al ye>ier-
dal = session., bat 1t Will be taken mp next
time
"Potst0es Farcle" was described, Miss
Cor'on pairing some potatoes Of even we
These We're then dug out With spoon the
eXcaya,ed portion being mashed and sea
'oned win pepper, butter, ana SAT- ana
p'ced back IN The potato shell. Tue cover
which had been sliced Of was put back, the
stuffed pota'oes sprInkled with cracker
Gust, and baked IN a hot oven.
For Mobile roast oysters, use deep OYSTER
SHELLS, and beat them In The oven untll the
'1ell. BEGIN 10 scale OF. In each she'll pu'
hsli leaspOonful OF butter, dust OF pep
per, and q little salt. Drop an oyster IN
each shell, turning It once, and serve IN the
she'll