Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1883-10-05
HOME AND HOUSEHOLD.

An Afternoon la the Boston Cooking School.
BosToN, Jan. l5.--I arrived at the door of
No. 1881 fremont street at the hour of the
lecture on Thursday afternoon, climbed sew
eral flights Of stairs--in Boston everything is
up several fiights-paid the admission fee Of
80 cents, and took seat i'll the Kitchen" 1t
is a long, narrow room, platform at one end,
low is a long table, around which some of the
ladies can sit, aud on which Mrs. Lincoln
works before the class At the other end Of
the room is a small stove, severa! cupboards,
tables, sink with hot and cold water, etc.
Two or three assistants we're thers
her in cooking the various dishes.
the doors of tho room are painted in pretty
drab color, and the panels a dark reddish
brown, on which are painted howers-a Gala
lily OH one; narcissus, daisies, wheat, ETC., On
Others Mrs lincoln appeared when the room
was filled with some forty ladies. She is a
pleasant-faced, sweet-voiced woman of me-
dunn height and size, with an air of cozy
'homeness'' about her that at once makes you
feel at home in her kitchen. She was onvel-
dress, and had sleeves. Her head was adorned
with dainty cap, made Of fancy handker-
chief, shillfu ly "puckered'' to form a head
dress. She moved about her work in an easy,
assured manner, and soon signifed, by ringing
a bell. that the =, hour, for beginning
following recipes, copies of which we
found in our Seats Reading them ono at a
time. and working them out before us and
cooking them:
Braised Calls Heart--Wipe and stuff with cracker
crumbs, seasoned highly with salt, pepper thyme
and onions and mostened with melted butter: lard.
dredge with salt and pepper; put in small brais-
ing pan, and half cover with brown gravy; bake
one hour or until tender, bastng often serve with
sauce made as for any Drowned gravy, and seasoned
with lemon or vinegar and chopped pickles
Bralsed Beef-Four TO Six pounds of beef from
the round or face Of the rump: trim and tie in
shape: rub we'll With salt. pepper and -four: cut
two onions, one-half small carrot, one-haf small
turnip fine and fry them till light brown in salt
pork fat or drppines; skim them out into the
brasing pan, then brown the meat all over
IN the same fat, adding more if needed.
Put the meat in the pan, add one quart boiling
water, and Tablespoon mixed herbs; cover closely
and cook in the oven four hours, basting often
(svery twenty minutes: turn over after two hours;
when tender take up the meat, remove the fat
from the g1avy add more salt and pepper and
minutes and strain, over the meat, or serve with
horseradsh sauce
Larded SINCE. clean. wash. and wipe
salt and pepper: rub with soft butter: dredge
with -four; bake in very auick oven twenty min
wes bread nsh VIII ape
, Bread sauce-Dry and roll one cup Of stale
bread crumbs: sift; boi! the fine crumbs tabout
one-thrd cnp1 with one pint milk and one table
coarse crumbs ftwo-thirds cup) in tablespoon hot
Drowned butter, stirring lightly with fork till they
absorb all the butter and are separate. Put the
white saucs on the platter and sprinkle the brown
crumbs over the grease and sauce. - -.
Horseradish 5auce--Four tablespoonful grated
a.e ne roots besaase when pus
powdered cracker, half cup cream, one teaspoonful
powdered sugar, one .teaspoonfu! salt, half salt
spoon pepper one teaspoon made t mustard one
sharp taste, mix altogether ana neat over hot