Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-02-17
THE HOUSEHOLD.
salIie Joy whites Boston letter.

SHE WRITES ABOUT THE BOSTON SCHOOL FOR
COOKERY AND THE DISHES WHICH WE'RE
SERVED AT THEIR RECENT TwENTY-oNE CENT
DINNER-soMETHING PRACTICAL FOR YER
MONT HOUSEWIVES TO TRY THEIR HAND AT.
BosroN, Feb. 9th, 1882,
The Boston school for cookery, emulating
the example set by New York and Philadel-
phia, has just given specimen dinner to a
few invited guests. There was complete
bill of fare and yet the cost was a little less
than twenty-one cents plate. Last winter
there was a great deal written about an eight
cen cent dinner in Philadelphia, and house
keeping stock went up amazingly. This win
ter Boston gives its twenty-one cent dinner,
with provisions much higher than they were
last year. OF course this price does not in
clude fires or service; but it includes all the
materials used, even TO the parsley for gar
nishing and the cream and sugar for the cof-
fee. This winter is the first time during the
five years of its existence that the school has
had suitable accommodations in which to give
a dinner. 1t has been circumscribed for room,
and there was no extra space for guests. This
gthIs uOhtNtI, lHt IOOlu lb anu II
is probable that the first will be followed by
Others during the season. Invitations were
sent, among others, to Mrs Augustus Hem
enway, Mrs. James Lodge, Rev. Edward Ev-
erett Hale and Mrs. Hale, Mr.. Edward Stan
wood the new editor-in chief of the Boston
Advertiser, and Mrs. Stanwood Eleven of
the invitations were accepted, and the guests,
with Mrs 8 IT Homer (nboirmop If oor,,,;t
tee) as hostess, sat down to dinner at one
O'Clock on Monday last. The dinner was
cooked by one class of pupils and served by
another class-pretty girls who masqueraded
as walters in the most coquettish white caps
and aprons, and they and the cooks made a
perfect lark As the dishes were served, Mrs.
Hooper read the recipe and gave the cost. As
all the dishes were so delicious, and yet so sim
pie that any one can cook them, l will give
you the recipes of the full bill of fare, SO that
if any of you feel inclined TO give twenty one
cent dinners you may do SO. Here are the
recipes 1t is to be supposed that all the gen.
tlemen will skip them-until they shall as
sumo tangible form on the table some day.
when am sure they will not pass them by.
1 aver that they look better on the table than
they do in print-and this is not true of all
recipes, as many guileless housekeeper
knows to her sorrow l can answer for all
these, for 1 have tested them nearly all in my
own kitchen, as well as in the cooking school:
Potato SOup.-Wash, pare and boil three
potatoes IN sailed water until very soft put
one pint of milk, one stalk of celery and one
slice OF onion in double boiler; cook one
tahl1gnnOnful 0fh hut a,l,
together with little of the milk mash the
potatoes add the milk, the cornstarch and
butter, and let boil one or two minutes; add
one teaspoon of salt and one salt spoon of
pepper; strain and serve hot.
CuSk Ia CFene.-Clean fish and put il
into boiling water with one tablespoonful each
of salt and vinegar; boil until the fish sepa
rates from the bone; remove the skin and
bones, and flake season highly with salt and
pepper spread 1t on platter and pour over
1t hot cream sauce made with one quart of
milk, three tablespoonfuls of -four and one
fourth cup of butter season the sauce with
salt, pepper, onion-juice and one tablespoon
full OF iuely-chopped parsley; spread over it
one cup of bread-crumbs moistened in one
fourth cup of melted butter and brown in the
oven.
Cold SLdU.-Slice red cabbage very thin;
season with salt, pepper and vinegar; keep it
on ice till used
FFlJet de BguJ.-Get a small fillet from un-
der the rump; wipe it with a clean wet cloth;
remove the fat and veins and trim it into
shape lard it with narrow strips of salt pork
cut parallel with the rind sprinkle it with
salt, pepper and flour, and bake just 80 min
utes in very hot oven, basting often.
Mushroom Sauce Put the trimmings of
the beef on to boil in quart of cold water
to use for the gravy put one tablespoonful
OF butter in an omelette pan; when very
brown, add one tablespoonful of flour; pour
the water from the trimmings into the baking
pan, first taking off all the grease then add
the water, little at time, to the butter and
flour, stirring till SMOOTH season to taste
with salt, pepper and little lemon Juice or
horseradish add half a can of chopped
mushrooms.
Sn0o Potatoes Wash, pare aud boil pota-
toes in sailed water, taking care that the wa
ter Is boiling when the potatoes are put in
cook until very tender; drain, shake, and
break up lightly with fork season with salt
Potato CrOquettes.- pint mashed pota-
toes, one tablespoonful of butter, one.half
salt-spoon of white pepper, speck of cayenne,
one teaspoonful salt, one-half teaspoonful of
celery salt, few drops of onion juice, yolk
of one egg well beaten mix and beat until
very light; rub through a very fine strainer,
and add one teaspoonful of fne-chopped pars-
ley; when cool shape into small round balls,
then in cylindrical forms roll in fine bread
crumbsi dip in beaten egg, and then in
crumbs again fry in smoking hot lard have
the lard hot enough to brown piece of bread