New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-04-08
PRACTICAL COOKERY.
A SERIES OF KITCHEN LESSONS WITH DEMON
sTRATIONs. BY MISS MARIA PARLOA.
CROQUETTEs, CHOPS. VEGETABLES. ROYAL
DIPLOMATIC PUDDING, ETC.

VII
CROQUETTES CHOPS, VEGETABLES. ROYAL
DIPLOMATIC PUDDING, ETC.
A talk about croquettes occupied the first half
hour of the public object lesson last Monday morn
ing ut Miss Parloa's School of Cookery. Directions
for making chicken croquettes have already been
reported in this column. Lobster croQuettes are
made in much the same way. When two table,
spoonfus of butter and half tablespoonful of -four
have been cooked together until they bubble there
should bs added a scant half cupful of cream or
water the meat of two pound lobster, chopped
fine, and salt and pepper to suit the TASTE When
these ingredients become hot agg, well beaten.
should be added. The mixture should be cooled,
and portions of it should be shaped like cylinders,
dipped into beaten egg and cracker crumbs and fried.
Sweet potato croquettes especially palata-
bic sweet entree, Miss ParlOa said. To make them
she mixed together two cupfuls of cold boiled and
grated sweet potato three tablespoonful OF melted
butter. teaspoonful Of lemon juice, oDefourth OF
q cupful of cream, one and half teaspoonfuis OF
salt. one-fourth of teaspoonful of pepper, one
teaspoonful of sugar and slight grating of nutmeg.
The mixture was beaten until light and smooth.
POI tons of it shaped in the same way as for
lobster croquettes, rolled lightly in crumbs, then
dipped into the beaten egg two eggs were used),
rolled once in crumbs. and fried minute and half
quotes may be served if choose, with pint of
thin cream, seasoned lightly with salt, pepper and
nutmeg ard heated inst to the boiling point.
Several French chops seasoned with pepper
and salt, dipped in melted butter and rolled in fine
bread crumbs and brOiled over bright fre-D0t
extremely bright because the crumbs are easily set
atire Potato balls-cut from cooked potatoes
with a vegetable scoop and fried in washed butter
or in chicken fat-may be served with these chops.
On this occasion, however. Miss Parloa pared
dozen potatoes of medium size and, after al
lowing them to stand in water for some minutes to
freshen them, boiled them for quarter of an hour
She added tablespoonful of salt and continued the
boiling for fifteen minutes. Every drop of water
then poured off and the saucepan was shaken
in current of cold air. The potatoes were mashed
until fine and light and to them we're added
Tablespoonful of butter and half tablespoonful of
salt. After good beating an addition was made
of half q cupful of boiling milk. The potato was
beaten like cake for a considerable time, and when
served with the chops, outlets, it was delicate.
That homey vegetable. the carrot, can easily be
prepared in a most toothsome way. as was soon
shown. Two large carrots were scraped and cut
into Dice balls, and long, slender strips. and these
were cooked for an hour In kettle containing two
quarts of water. The water then poured of,
and the pieces OF carrot were put into a saucepan
toge with bali cupful of white stock. one tea
spoonful sugar. teaspOonful OF salt. and little
pepper After ten minutes slmmering, table,
spoonful of butter was added, and the dish was
allow ed to boil up once. Most of it was served at
once part was put aside for awhile.
For peas la Ffdncdise Miss Parl0a used pan of
French peas They were heated and drained
tablespoonful of flour, twice much butter and
half teaspoonful of sugar were stirred in sauce
and the stirring over the fire was continued for
five minutes. when cnpful of cream was added
The peas were simmered for ten minutes Had
they been fresh peas they would have boiled until
tender instead of being simply heated through
Upon the dish were heaped little groups Of the
cifully-shaped pieces Of carrot that bad been
reserved.
On Tuesday afternoon the audience first gave at
tenion TO the making of a royal diplomatic pud-
ding. Half box of gelatine had been soaked an
hour or more in half cupful of cold water, and
upon it was poured two-thirds of pint of boiling
water. Half pint of wine, the juice of o lemon
and a cupful of sugar were added, and the mixture
was stirred and strained Upon the table stood two
moulds. one holding two quarts and the other half
as much. layer of Jelly put into the larger
would which was at once placed on ice. When the
Jelly became hard it garnished with candied
cherries cut in two. few spoonfuls of the liquid
ielly-which Miss Parloa careful to ascertain
was not hot-were poured into the mould to hold
the cherries in position, and afterward enough more
had hardened the smaller mould was set into the
larger and the space between the sides of the two
was filled with jelly. Ice was packed into the
small mould. and the large mould was
set in n basin Of ice-water. When the last
of the jelly had become solid the ice was removed
from the small mould, and warm water took It's
place This made it easy to lift the mould from the
Jelly moment later. The space left vacant was
filled with custard made of these materials: Half
n cupful of gelatine previously soaked in half
cupfu of cold water) half cupful of sugar. the
yolks of five eggs two tablespoonfuls of wine
scant cupful of milk. teaspoonful of vanilla ex-
tract. The milk was boiled. To 1t were added the
eggs and sugar, beaten together, and the geatlne.
The mixtule was strained, and the vanilla and wine
were added. When the custard began to thicken.
there added half pint OF cream whipped to
stiff froth. The custard was poured into the vacant
space mentioned and was allowed TO stand until
hard The pudding then turned out OF the
mould and served with soft custard poured AROUND
it, For this custard there were used the yolks of
eight eggs and whites of two aquart OF milk, scant
half teaspOonful of sugar half teaspoonul OF salt,
and teaspoonful of lemon extract. The eggs aud
sugar having been beaten together, O cupful of the
milk was added. The remainder was heated TO the
boiling point and poured upon the beaten mixture,
which was at once put upon the stove In o double
boiler The oustard was stirred until it began to
thicken-say about five mInutes-and the salt was
added. The custard was set away to cool, and when
II was cold the flavor was added The audience was
cautioned against lifting carelessly the smaller OF
tue two moulds used in making the pudding. Miss
Parloa said it would be better to melt the Jelly q
tre more in order TO raise the mould easily than 1t
would be to raise the mould quickly, and possibly
Jar the jelly much to mar the appearance OF the
dish She said, also, that the space from which the
smaller mould was taken must be filled slowly with
the preparation designed for 1t.
Between the stages of work on the royal diplo-
matte budding Miss Parloa made two other dishes
For biscuit gldce, half cupfu of water and two
thirds of cupful of sugar were first boiled together
for half an hour Three eggs were beaten well aud
stirred into the boiling syrup, and the saucepon con-
tanning thus mixture placed in another of boil
ing water. FOR eight minutes the mixture was
vigorously beaten; then the saucepan was trans,
ferred from tho pan of hot water to one of cold
water and the mixture was beaten until cold. A |
teaspoonful of vanilla extract and pint of cream
whipped to froth. added and the mixture |
,vns siirred we'll Ii was put INTO little paper