New-York tribune., 1883-03-18
PRACTICAL COOKERY.
SERIES OF KITCHEN LESSONS WITH DEMON
sTRATIONs BY MISS MARIA PARLOA.

lN.
HAM, TONGUE. BAKED BEANS. EGGS, MUF-
FINS, ETC.
Last Monday Miss Paroa began her morning
lesson at her School Of Cookery by giving directions
for baking beans in the Boston style. A quart Of
beans had been freed of stones and DIRT, washed
clean, and soaked over night in cold water. The
water was poured of and enough warm water put
in to cover the beans. pound of rather lean salt
pork was added and the dish was allowed to boil
moderately for half an hour The beans were then
turned into coander, and three quarts of cold
water were poured over them. Half the beans were
put In a bean-pot, then the pork with its rind
scored, and then the rest of the beans,
| and them poured mixture
composed of teaspOoDful of mustard,
tablespoonful of salt tablespoonful of molasses
| and cupful of water. Enough boiling water to
just cover the beans was added, ard they were put
into n slow to cook s0ply for ten hours Miss
Parloa said that it is this slow cooking, with the
occasional addition Of little water so as to keep
the beans nearly covered all the time, which makes
the dish nice. The of mustard lessons the liza
| bity of distress from eating of the beans Where
pork Is not liked two pounds of corned beef can be
| substituted. When ready for serving, the beans
have rich brown color and are moist and whole
In this instance the testing of the dish post
poned till the next day, because, as already re-
marked many hours were needed for the cooking
| After the disposition of the beans attention was
| gwen to the roasting of ham. The ham weighed
ten pounds. Previous to the lesson 1t had been
washed and boiled gently for three hours in just
enough water 10 cover The skin WAS remov ved and
the meat was put in large baking-pan and placed
in moderate oven. When it was taken out it was
a rosy brown. Part of it was served to the ladies
with champagne sauce. made by this recipe !:
Nix thoroughly tablespoonful of butter with
one of flour Set the saucepan on the fire. aud stir
constantly until the mixture IL dark brown; then
pour into it half pint of boiling gravy (the liquor
in which pieces of lean meat have boiled until it is
very richl Pour in this gravy slowly. and stir
slowly and continually" After the sauce has boiled
up once season 1t well with pepper and salt, and
strain then add half cupful of champagne or
wine.
For eggs brOuiH6 Miss Parloa cut two mushrooms
into dice and fried them for a minute in table
spoonful OF butter She beat together baIfa dozen
eggs teaSpoonful of salt, little pepper and half
cupful Of cream and put them in saucepan. The
mushrooms aud two tablespOOnfuls Of burter were
added to these ingredients. and the mixture was
| stirred over q moderate fire until il began TO
InlGEfn IL was ten 'kfn Ak % rom e % i[e d c ae
creamy. Slices Of toast were spread upon hot
| platter and the mixture was heaped upon them.
! garnsh OF points OF tOast-thi II slices cut INTO
| triangles-was added.
Cod led eggs proved to be a simple but pal atable
| dish. The eggs were put IN warm saucepan and
covered with boiling water, and were kept for ten
minutes whore they remained hot but did not boil;
BY thus method both the whites and yolks were well
| cooked.
| Eggs sur 10 plat, for which dishes made ex-
| pressly. prepared in this wav: little dish
was heated and Duttered, and two eggs were broken
into it, care being taken not to brenk he yOlks.
| After u sprnkng of salt and pepper, half a tea
spoonful of butter, broken INTO small pieces was
! dropped upon he eggs, and the dish was kept IN
| the eggs had become set V-say five minutes Miss
Par,oa sud n dish should be allowed for each per-
son. and that the flavor mi eht be varied by sprink
ling little finely chopped ham or pars ley upon the
plate before breaking the eggs
Still another mode of serving eggs-ln cream
was shown. SIX eggs were boiled for twenty mia
utcs From pint of milk half n cupfu was taken
and mixed with generous tablespoonful OF Hour
until it was smooth; aud as soon as the remaining
milk had been heated to the boiling point this mix
ture was stirred into 1t; PEPPER and salt were
added and the sauce was boiled for three minutes.
Six slices of toast were laid on not dish, and upon
each spread layer OF sauce, then part or the
whites of the eggs. cut in thin strips, and then
part of the yoks, rubbed through sieve. This
operation was repeated and finally third layer or
sauce WAS spread. The dish was placed IN the oven
for three minutes, and was afterward garnlshed
with parsley.
At the Tuesday-afternoon lecture fresh beef
tongue was washed, and trusting needle,
with strong twine attached. was run
through the roots and end of it. the two parts
being drawn together ana 1ne lWlno lieu. He
tongue was covered with boiling water and boiled
gently Tor two hours. after which 1t was drained.
Six tablespoonfuls of butter were put in a brasing
pan and when the pan was hot. half small carrot,
half a small turnip and two onions, all cut fine, also
were nut ir They were cooked five minutes. beng
stirred AL the while. and were then drawn TO one
side. The tongue 70 He'd III -four and put IN the
pan and as soon a. IL had been Drowned on one
side, II turned and Drowned on the other. A
quart of the water in which IL was boiled was
added as were n small piece OF cinnamon Glove,
a bouquet OF sweet herbs two sprigs of thyme twp
bay leaves. two of summer savOry two leaves OF
sage and two sprgs of parsley tied together. and
salt and pepper The tongue was covered ana
cooked two hours in slow oven. Ii was frequently
basted with the gravy IN the pan ana WIN sat,
hour and half the juice of half lemon was
added to the gravy. When the tongue was cooked
II was taken up and two spoonfuls of glaze (con-
somm6 boiled down were melted and poured over
it, Ii was then put III heater while tablespoon,
full of coTnstarch was mixed with httle cod
water and stirred into the boiling gravy, OF which
there was pint. This gravy was boiled moment
strained and poured over the tongue. which was
fina ~ garnshed with parsley
After the tongue came an orange pudding, lot
which these ingredients were used Six eggs. SIX
large eight small sweet oranges cup and half
of granula ed sugar aud six tabesp0onfuls or the
powdered II quar-. of milk aud half package OF
gelatlne. The geIatine had been soaked Tor two
hours a cupful of the milk previous to the lee
ture The remaining milk was put into double
boiler and the vOks of the eggs and the gTanu a'ed
sugar were beaten together. When the milk began
to boil the gelatlne was stirred into It, ana then
the beaten yolks and sugar. Ihe mixture
was stirred constantly for about five
minutes, when it begin TO thicken, and
il was thon removed from the stove to cool place:
The oranges wern pared. divided into eiGhths, and
freed of seeds and tough parts, and were put into
large glass dish. When the custard had cooled 1t
was poured over them and the pudding was put IN
a cool place III would have been allowed TO re-
main there SIX or eight hours If the ladies had not
wished 10 taste it, The whites of the eggs wero
ually added and beaten and the pudding was COW
cred with this mixture.
Several kinds of mullins were made. The recipes
are subjOned:
GR,NtG, ,rrD WHEAT MUFFINs-ts one and 4
half cupfuls of fine, granulItcd wheat (such as Is
prepared by the Health Food COmplny). two table
spoonfus of sugar, one teaspOOnful of crcam-ot-
tartar half teaspoOnful OF soda Tor one aud
half tcaspoonfuls of baking powder may be suDsti-
tuted for these last two ingredientsl nall tea-