The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1883-03-16
OLD.FASHIONED DISHES.
Days Lesson at the Boston Cooking |
school.
From the Boston Journal

N Dsys Aossoh NJ inc BOSTON SooAihk
School.
from the Boston Journal
At the usual ringing of the bell the
large cooking class came to order and
displayed Immediately commendable
attention, which did not abate through
out the demonstration. AS almost all
the dishes on the programme required
"slow bake" and, therefore, several
hours, they had mostly been prepared
before the class assembled, in order
that they might be tested when
completed. Mrs. Lincoln read the
recipes, however, with comments, Civ
ing the necessary explanations. For
baked beans she advised small pea
beans, as they were much better than
the yellow-eyed, and not to be tired OF
SO soon. The quality of beans is found
to vary from year to year. This year 1t
is not so good as usual. Soak the
beans over night in cold water, and then
simmer until they are tender, but don't
put them on to bake in the water in
which they have been boiled. 1t is
very poor economy, for it makes the
beans hard and indigestible. Having
suitably prepared the beans, the rind of
the pork must be dipped in water,
scraped with a knife and cut into
pieces one-half an inch thick. The
other ingredients-salt, mustard and
molasses-being added, with water
enough to cover the beans, they must
bake slowly as long as possible. Some
of the ladies being surprised ut the adj
dition of mustard, Mrs. Lincoln ex-
planned its use, and stated further that
q small onion gave a delicious flavor.
BY stirring canned corn into the beans,
O variety can be obtained in the stand
ard dish. 1t is not necessary to cover
the beans, unless the fire is very hot,
but they must be looked at every half
hour.
Having read the receipt of brown
bread, with the comment that graham
-four should be used. as being more
wholesome, and the recipe of buckwheat
cakes, Mrs. Lincoln gave some very
useful hints in making Indian pudding.
The old-fashioned cornmeal is much
better than the granulated; cup of
cold water makes the pudding whey; 1t
must be baked eight hours in slow
oven. As in the case of baked beans,
the dish is very important. For the
beans bean-pot must be used; Bos-
ton bean-pot, for in New York the
proper kind cannot be procured; for the
pudding deep dish is important, one
that holds about two quarts and half.
For apple dumplings, the next recipe
demonstrated, the crust can be made III
q variety of ways-one of the best being
given in the recipe-and the apples can
be pared and cut in eighths or used
whole. The last receipt on the pro
gramme, apple pie-common apple pie,
not puff paste-was deity but quickly
made. Flour, salt, lard and butter were
mixed into the -four lightly and
thoroughly. A paste was made by the
addition of cold water, then cut through
and through until all came up clean
from the bowl, and then rolled over and
cut again and rolled again until the
paste had become crust. The apples,
greetings, were pared after they had
been quartered, and placed in n crust
in q tin plate. The last part of the
apple-pie process was binding the pie
around the edges with piece of wet
linen cloth, a new device for the per
fecting of an old-fashioned pie. BY
this time the beans, brown bread and
pudding were pronounced in satisfac
tory condition to be tasted, the dough
nuts had been properly fried in another
room, to the contentment of those who
dislike the odor of burning lard, anC
these products of the afternoons lessor
were passed around among the pupils
for testing.