New-York tribune., 1883-03-11
PRACTICAL COOKERY.
SERIES OF KITCHEN LESSON WITH DEMON
sTRATIoNs BY MISS MARIA PARLOA.
FILLET OF BEEF CARAMEL ICE CREAM
CAKES ETC.

FILLET OF BEEF, CARAMEL ICE CREAM
CAKES, ETC.
At her school of cookery last Monday, Miss Paroa
began the morning lesson by cuttmg the tenderloin
from sirloin roast or what is commonly called in
New-York pOrterhouse roast. The piece weighed
about fourteen pounds. When the tenderlon had
been removed the flank also was cut off, 1t was
stated that the flet-the tenderloln-costs 81
pound and that if fllet be wanted it is advisable
to buy large roasting piece and obtain the llet in
that way. The flank may be stuffed and rolled. oris
gocl for srewng OF brasing; the roast serving for
ameal some other day.
With these Introductory remarks Miss Parloa,
using sharp knife. removed every shred of muscle,
ligiment and thin tough skin from the fllet, which
she then skewered into good shape. With the knife
she drew line through the centre of the piece and
she began larding, having two rows of pork, in-
serted In the two sides Of the et meet at the line
she had drawn. For the operation lardng needle
was, Of course, used. The strips Of pork were
about three inches long and as large round
as a lead pencil they had been kept some time in
a bowl of ice to harden The tllet was well dredged
with pepper, salt and -four and put without water,
in a very small pan. For half an hour it was kept
IN hot oven. 1t was stated that on account of
the shape of ilets half an hour cooks weighing
either Two or SIX POUNDS.
Hoandaise or tomato sauce, or potato balls might
properly have been served with the llet, but Miss
Parloa chose white mushroom sauce instead, using
in its preparation can of French mushrooms, cup
full of white stock, cupfu of cream, three heapng
tablespoonfus Of -four four of butter salt and pep
per to taste. When the butter had been
melted the -four was added, the mixture being
cooked until smooth but not brown. Gradually
the stock added and when it boiled up. the
liquOr from the mushrooms was put IN followed
after five minutes cooking by the mushrooms,
cream and salt and pepper. The sauce was allowed
to boil up once and was then poured around the
ilet.
Rolled flank of beef WAS next on the programme.
The flank weighed above five pounds. 1t was
carefully wiped with damp cloth and dredged
with salt and pepper. When 1t lay upon the table
one part was TO he thicker than the o heI ana
some of che meat was cut from the thick portion
and laia upon the tnin. A dressing was made OF a
cupful of cracker crumbs, teaspoOntul OF summer
saVory tablespoonful of butter quantities OF salt
ana pepper, and cold water enough TO make the
crac ker uuite moist. The meat having been sprea
with this dressing. was rolled up, tied and pinned
in a CLOTH Ii WAS placed in stewpan ana just
covered with boiling water; and when tins water
had again reached the boiling point the pan WAS
set back where the water would only bubble.
There tn, meat stood until near the close OF the
lessor 1t was finally allowed to coo III the water
in which il was boiled. When nearly cold IL was
taken up and the cloth removed, but not the
strings. Wnen wholly cold the flank was cut into
tender round slices 1t was stated that the water
tomato soup. OF, thickened with flour, could be
used gravy
cupiuI CT water a cupiul of granulAted sugar
aud the juice of a lemon were boiled together for
half an hour. Miss ParlOa dipped the point OF a
skewer INTO the syrup and then INTO water, and
finding that the thread thus formed broke OIL
brittle, announced tnat the syrup was ready for
use on fruit She pared some oranges, divided them
into eighths. and wiped the parts free OF olsture
Part of the syrup was poured into small cup,
which was set in n basin OF boiling water The
pieces of orange were taken up separately on the
point of a skewer and dipped iuto the syrup, ana
were aflerward placed Oh dish that had been Dut.
tered tightly. This gave fruit gidc6. Grapes and
nuts wege prepared the same way. Special pains
were takep TO avoid stirring the syrup, for stirring
would have spoiled IL.
Before making caramel ice creaIl Miss PaIloa said
that the foundation she was about TO prepare vas
suitable Tor all kinds OF ice cream. Having heated
a generous pint of milk to the boiling point. she
stirred into IL cupful of sugar, scant ha cupfdl
of flour aud two esgs. all beaten together; ana the
mixture was allowed to cook twenty minutes
longer receiving frequent stirring. small cup
ful of sugar vas next put IN small frylngoan ana
stirred the fire until IL turned liquid and began
10 smoke. 10 was then turned into the boiling mix
ture Foundation, which was al once put away to
cool. When il became cool quart OF cream was
added. Miss Parloa sad the flavor of the Ice-creaIn
could be varied by browning the sugar moro or less
The mixture was strained into freezer and di-
rectIOns for packing were gwen The ice was
broken into pieces abOut as big as pint bowl aud
then put into canvas bag and pounded with
malet until the pieces were as small as hen Is egg,
or even smaller. After tho can containing the
cream had been properly adjusted in the freezer.
lnver OF ice five inches deep WAS packed around IT,
liberal sprinklng of rock salt on the ice WAS the
next act Alternate layers OF ice and salt were con-
tinued until tho tub was full the packing being
pounded with n paddle. The CRANK OF the lreezer
being turned few times. caused the ice TO settle
somewhat, and more was added, t0r MISS Farloa
said that If the packing be solid at first there need
he no Tepackug She LAID especial stress on the TACT
that the water ust not be drawn Oft. lt nils all
the creyces and gives the can complete colI en-
yelope For a gallon freezer about ten quarts of
Ice and three puts of salt are required. WIN
more salt it would take less time for tIeezing. but
the cream would not be smooth. AT first the
crank pnoud not be turned very iast but the speed
should be increased as the work becomes harder.
When the cream WAS finally frozen as indicated
by the extreme difficulty with which the crank was
turned-Miss Parloa carefully wiped the salt ana
ice from the Of the can and removed the cover
without uisp acing the can itself. Inc beater was
removed aud the cream scraped from IL. and large
spoon was worked up and down in the can until
the cream was light and the space lett vacant by
the removal of the beater was hlled Inc cover OF
tnn can was replaced, cork was put IN the hole
frcm which the handle of the beater was taken,
aud Une freezer was set aside for while When
she came to serve the cream Miss raroa pateG
the can for "a few seconds In pan OF warm water
so that the heat caused the cream to slip out easily
mon a dish. She said that II cream Is to be
moulded it should be removed from the can wHen !el
n ould it should be worked up and down with
spoou so that it shall DO lightened, and worked
into every part Of the mould as we'll sheet OF
white paper should be placed over the cream before
the cox er of tho mould Is put on ana the mould
should be buried in fresh ice and SALT
delicious soup, tapioca cream, was the irst dish
prepared at the Tuesday afternoon lecture, and in
its manufacture were used "a quart of white stock.
pint of cream, two stalks of celery, an onion a
third of q cupfll of tapioca, two cupfus of cold
water. a tablespoonful of butter, small piece of
mace. ana small quan titles of salt and pepper The
tapioca had been washed in advance and soaked
over pIght 1t was cooked gently for an hour,
together with the stock. The onion aud celery
we're cut into small pieces and put on to COOK for
twenty minutes with the mace and milk, and then
the contents of this second dish we're strained upon
The tapioca and stock The butter, salt and pepper
were added and the soup served OF once
Soda biscuit were made of quart OF unslfted
flour, a tablespoonful of sugar, Tablespoonful OF
bntter three teaspoonfuls Of baking powder, one
teaspoonful Of salt and milk enough lnearly pint
TO make "a soft dough- Lard OF drppings might
have been used instead of butter and ater instead
of milk. The dry ingredients were m ixed together