Morning journal and courier., 1883-11-10
Miss ParIoa's Lessons.

Miss ParlOR's Lessons. Another Wet Friday Afternoon. But a Large Array of LadieS-PracticAI and Useful Hints. People get hungry, rain or shine, and the ladies who are taking Miss Parloa's lessons appear to be superior to the usual Friday rain. Miss Parloa began the lesson prompt ly and appeared to be in unusual spirits. The cheerful atmosphere of the room was in marked contrast to. the indictment weather without. Although the dishes prepared had honsly names, we have not at any lesson mo- ticed more absorbed attention.
 As the lecturer steps on the platform she instinctiVely glances at her range, adjust ing each damper and slide The stove deal CT who contributes the use of his best range to these lessons is rejOiced that at last he has found woman who is master of a range; and 1t is remarkable. indeed, that in Miss Parloa's hands it seems to take care of itself and yet be always just right.
 The many suggestions which came out as the lesson proceeded were on points where most cooks act blindly. In the combination of acids and soda just as little should be used i as will generate the gas, needed for raising the article cooked. More gas is generated by mixing with hot water than with cold. Success in cooking requires strict attention | to the exact time dish should boil or bRke minute too much or too little is often the secret of failure. Haste spells many dishes. 1 Not the least valuable part of the lesson showed how palatable the much disparaged article codfish may be made. Fish hash ! oVs6 1517 ho1 IC kor T7au TnknFaat Parloa's hands. One gentleman was so pleased with fish balls prepared from her les son that he said if his daughters ticket had cost twenty dollars that one dish would have been worth the money. The tickets for Mrs. l Daniels lesson on cake making are now for sale at fifty cents. report of yesterday s lesson is given below:
 SHIN OF BEEF SOUP.
 Six pounds of the shin of beef three onions, one turnip, carrot half cupful of rice six potatoes bags, salt, pepper quarts of cold water, Bav ing had the shin bone cracked, wash it and place it minutes. Stir often. Now add the onions, sliced thin, and cook minutes longer, stirring frequent boiling point slim. Simmer two hours, and then add the carrot turnip cabbage, all cut fine. Sim and pepper. Cook one hour longer and Eerve. Bar ley may be used instead of rics, but in that if should be added with the cold water as it requires 1 great deal of cooking.
 1
 one-ha1f pint of finely chopped salt fish, six good sized cold-boied potatoes chopped fine one-hah cuI of milk water salt and pepper to taste Have tive ounces of pork cut in thin slices and fried brown tbe gravy over the hash; mix ali thoroughly turn into the frypan even it over with knife cover tight. and let it stand where it will brown slowly fol half hour; then fold turn out the platter and gArnieh with the salt pork.
 FISH BALLS. , 1 Chop very fine half a pint of cooked salt fish Boil six good-szed potatoes and turn them into thu tray with the fish they are done mash then light and fine with the pol ato mssher; mix thorough Iy with the fish; taste to see if salt enough tablespoonful of butter and egg. you like, bu balls about the size an egg and fry boiling ia until they are handsome brown; it will take abou five minutes. If you like them very moist use one quarter of cup of milk.
 B1.ANc-MANGE.
 Sea-noes farina of the simplest, cheapest ana most healthful preparations in the market for msk , ing blanc nange. Follow the rule closely, and yoJ will always be sure of perfect success. One quart spoonfuls of sugar. one large teaspoonful of lemon extract Put the milk in double boiler ant stirring When it is little frothy top add the sugar and cook ten minutes longer. Take iron the fire and add the flavor. Turn into nolds and ss , away to cool. When cold. with sugar anC cream or milk. Cups or bowls will answer to coo it in, if you have no molds
 CORN STARCH PUDDING.
 One quart of milk. four tablespoonfuls of corr starch one teaspoonful of salt. Put the milk on boil, reserving half cupful to mix with the corr starch. When the milk boils. add the corn starcl mixed with the cold milk and salt. Beat well ant
  This is nice hot cold. If yru choose you may ad one-third of cupful of sugar and one teaspoonful lemon vanilla extract, the sugar and gratin of nutmeg if you intend serving it cold The suga and flavor can be added when you take 1t from tn fire, being careful to beat them in well. Or ma l add tumbler of bright jelly just you take tn ! pudding from the fire.
 DUTCH APPLE PUDDING.
 One pint of four, teaspoonful of cream of tar tar, half teaspoonful of soda, half teaspoonful c | salt, one egg, generous two thirds of cupful milk tablespoonfuls of butter four large apple Mix the salt, soda and of tartar with the ) | rub through the sieve Beat the eggs light | add the milk. Rub the butter into the flour. Pou the milk and egg this and mix quickly and thor | oughly. Spread the dough about half inch dee l on buttered baking pan. Have the apples pare and cored and cut into eIghths. Stick these pieces rows into the dough. Sprinkle with two tablespoon ' fuls of sugar. Bake in quick for twenty-fv minutes. This pudding is to be eaten with sugar - | cream simple sauce.
 BISCUIT.
 One quart of unsifted flour, three tablespoonfuls | baking powder, tablespoonful of butter, lard drppiugs, teaspoonful of salt, tablespoonfl sugar, milk in water enough to make soft doug (nearly pint. Mix the dry ingredients togeth. . 1 and rub through sieve; add the wetting and st l with spoon until smooth paste is formed. SpriI | kle the beard lightly with four and roll the doug down it to the thickness of about half of in c l Cut into small cakes and bake fifteen mi minutes in | very hot oven.