New-York tribune., 1882-02-28
MISS PARLoHS LECTURES on COOKING.

Abont fifty ladies. among whom were Mrs W. H..
Oshorn. Mrs William L. Dodge. Mrs. Oliver fiarrl-
man MIR. Morse Mrs. Hart aud Miss Siurgis, gath
cred i'm the rooms of the New-IOTk Cooking School
No % Fast Seventeenth-st., yesterday afternoon,
TO listen TO the first of course OF eight den0hsua
tion lectures on cookery that are 70 pe GciVeTeq % 20
there by Miss Parloa the founder Of the School OF
Cookery IN Boston. The lecture Yesterday was upon
soups including clear soup, tom 10 soup bs9ue'
oyster soup, soup la refine aud 3meieite SouHlee, &C.
Miss Parloa stood upon raised platform While
epeaking behiLd "A kitchen table, upon when were
The different cooking utensils to be used Ia Illus
tratng her lecture AT her right was small cooh-
ing-st.,ye She began her lecture with lew gen
era remarks upon the cope OF the course she Is 10
deliver. r,o,, 90, ma orost,ons
10 matter how many, upon any point whoh you 90
not understand and do not be afraid to ask ques-
tions that may seem simple TO old housekeepers, tOr
some OF the points that seem simple 10 lheln now
seemed hard enough when they were beginners. L
wish to correct an impression winch some
may get from the programme cf or TINS TINS
course that | am going To teach you
only fancy dishes. That is wrong What
anu going to teach is how to make ,smple elegant
and nutritious food. There is more starvation
among rich people, because they do not have such
food. than there is among poor people who cannot
oct enough food of any kind. Children especially
should have simple and nutritious food. VIII tel
Won the little things about cooking as if yOn were
going into the the kitchen yourselves for II is only
by knowing the little things, the first principles,
ashamed TO know how to cook for good cooking re-
Qures as much brain and skill as any artistic work ;
in fact cooking - an artistic WOTk HSeil.'
Miss Paroa then dictated recipe from her own
New Cook Book for making soup la
refine. while her hearers wrote il in their
noe books After reading the recipe she proceeded
to make the soup explaining every process with
-,he utmost care and mInuteness. and answering
many questions. She showed how TO skim the lat
from tie soup, hoN t. prepare the vegetables, how
10 chop and pound the meat, and gave the reasons
for each pTOcc>s-in many cases the sclenthc Tra-
son A. wicu she said that II better III making
the thichcned foundation for sauces ana gThNlcs not
80 put the Hour into bO milk but into warm mix,
anu then let II come to The boiling point slowly be-
cause # put into the boiling milk the SacS IN the flour
containing the starch would be al once burst
op.u by the heat and the liberated starch
wnuld becoIne Drowned before beng cooked; but
81 nat into warm milk and slowly heated the starch
sacs would swell and become "a uIaied with water
before the heat great enough to brown IT, Ia
The same way Miss PaTOa dictated recipes for the
other dishes on the programme OF the day, ana
afterward did the cooking explaining each step ana
each process detail AlteT all had been cooked
the different dishes were tasted by those present
and highly praised.
Tbe second lecture in the course viii De given this
afternoon al half past 2 o'clock, and viii be upon
escallopcd lobster lTed smells illct of bass sauce
tartarc aud frozen pudding. The tmTd lecture VIII
be gwen on Monday, march o. upon chicken
voi-au-veut, puff paste oyster ties cheesecahes
and apricot tarts me following 'ectuTe' TO Ot
delivered Oh Tue day March T. viii treat of bread,
rolls mutns and tca-cakes. Tie MIN lecture on
Monday March l3, VIII he on omeetteS stuffed eggs,
pOtatoes-Naraluga, souflees, "A la Pausirnue aud a
Ia LVonnaise and cOHee On the following day
chicken cTouucttes. iarded sWcetbTcads tomato
gace viii be the subjects OF the lecture lac seventh
lecture OIL Monday, March 20, Will be upon the dii-
iereni modes of serving cold meals and upon salads
anu wine jenrs. The last lecture, TO he gwen Oh
TUESDAY March q, will be on gdtsau st. IIOuore,
cream cakes, ecaiIes queen fntters and charlotte
r.lSge