The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1881-04-12

gas stoves, = large table In front containing
marble slab for rolling out dough, plates
and other articles for use in culinary high
art, and small table in the rear with u
bottle Of olive oil and half dozen dishes on
it.
Miss Corson was introduced to her class in
the afternoon by Mrs. r. Springer, president
ofthe Woman's Christian association, and
without word of superhuous talking, she
at once commenced her instruction, each
lady following her With a notebook and
pencil.
The lesson for the afternoon was "puI
paste" 'oysters Ia paulette," "oysler Pa.
tes, "rssoles Ia creme," and 'jelly tiv.
ists."
81 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 flour First, the butter
Il TO DO put on stone and knesded 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 ia
mixing the dough.
Either weigh your flour or use four tea
spoonsful for pound; put in the yolk of one
egg, u teaspoon OF SALT little butter and
| add the juice of a lemon to make the pastry
tender. Tho "cid contracts the paste, which
has been msdo tough by kneadlng. After
the lemon, egg, butter and salt have been put
In tho middle of the heap of flour you mix
them together, gradually adding little cold
water-about pint to each pound of -four.
Some brands OF flour absorb more water
than others. Winter whea. contains more
gluten than spring wheat, and flour made
from 1t will absorb more water. Allow II
couple Of ounces Of -four extra for busting
the pastry board, and when you have mixed
1t 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 tho water.
AFTER tho proper amount of water has
been mixed in, work il FREQ from the slab,
scrspo the slab and dust it with flour; then
knead 1t tor five minutes, and, if 1t is u cool
| room, roll 1t out and put tho butter in the
| middle OF 1t. But If tho room is warm pu.
tho dough into the ice.box until it is cool.
When tho butter has been placed in the
middle of the dough, ilstlen it with he roll
or until 1t is spread in an even sheet an inch
| thick. Then roll it until il is a half inch
thick, making the dough about three times
as long us IL 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 1t three times thus you have
made one turn All the time that YOU are
rolling it use flour enough to keep |. from
sticking, and when you are done wrap it up
IN towel and lot it stay in the refrigerator
for nj lesst ten minutes. This is tho whole
art OF making pastry. Ifyou have patience
to give 1t several turns 1t will be corresp.
ondipgly light"
by the time the lecture on puff paste was
completed the puff paste was completed also,
and Miss Corson commenced on "Oysters a
Ia Pauletle." Enough has been written TO
illustrate her method of teaching and to
show that 1t has the merit of simplicity.
The bill of fare this afternoon is: Filcts
of bass Il la royal" "Matelot,o of cells"
" Baked bass with Spanish sauce" "Tur-
ban of founder, Hollandaise sauce"
The complete curriculum of the morning
school, commencing with yesterday, is MS
follows:
First Day-To prepare soup; Stock;
blsnquette OF veal to make tough steak
tender; broiled steak with Parisienue pota-
toes; orange omelette
Second Day -Consomme Julienne SCUM :
boiled potatoes; potato salad caramel
custard.
Third Dsy--French rolls, Lyonnaise pots.
Toes, chicken croquette, cream potatoes,
baked Goldfish, cream sauce.
Fourth Dsy-Home- bread, TO fry
croquettes, canton of lamb, vegetable niece
donie, English tea cakes.
Filth Day-Roast chicken, French salad,
rice croqnetles, vanilla cream sauce.
Sixth Day Breakfast omcletle, poached
eggs. trechsuif of mutton, omelette with fine
herbs, apple irit,ers.
Seventh Day-Puf paste, Georgia boiled
rice, roast beef English style, jelly patties,
almond puff.
Eighth Dsy-Scsllops of fish, kromespeys,
scollops Of veal with tomatoes, Portuguese
beef, Maryland corn bread.
Ninth Day-Oyster fricassee, oysters fried.
Fulton market style, scolloped oysters, Mil
anaese rice, waflles.
Tenth Day-Pea soup with croutons,
breakfast twist, tea biscuit, beet a la mode
rolls, omlette cele tine.
Eleventh Dsy-Crean of cod, macaroni au
oechamel, macsroni farmers style, fricandeau
Of veal, fruit short cake.
Twelfth Day-Plain pastry, breakfast
chocolate, chicken pie, tea, coffee, cream
meringue, pie.