New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-04-25
PRACTICAL COOKERY.
SERIES OF KITCHEN LESSONS WITH DENoN-
sTRATIONs By MISS MARIA PARLoA-
BREAKFAST DISHES, BAyARIAN CREAM
WINE JELLY, ETC.


WINE JELLY, ETC.
"These are my last public lessons in New-fork
this season." SAID Miss Psroa at her School OF COOK
cry last Monday. g shall devote most OF my time
Tor the present to my courses of lectures out Oh
town, but shall resume the giving of demonstration
lessons and private instructions here in the IAN.
She announced that the mornings topic was
breakfast Dishes" and that salt fish souffl6 would
be prepared first Eight good-szed potatoes had
previously been pared and then boiled for half an
hour. The water carefully poured of, ana the
potatoes were mashed fine and mixed with pint OF
fine-chopped cooked salt fish, Three-fourths OF a
cupful of hct milk, two generous tabespoonfuis
of butter and small guam titles of salt and pepper
were added Two eggs were beaten and stirred ill.,
and the mixture was heaped upon the dish ON wnich
it was to be served and placed in the oven LOT ten
minutes The whites Of two more eggs were
beaten to a stiff froth. quarter of teaspooniu
of salt was added and then the yOlks. This prepar-
alton was spread upon the dish OF fish, which was
Drowned in the oven, and served at once
A cupful of homiDy was washed IN two waters
and stirred into quart of boiling water. tea
spoonful of salt was added, and the dish was boiled
for nearly an hour Miss Parloa mixed together a
mint of the warm hOminv. a pint of milk and pint
of flour and after beating two eggs. she stirred
them into the batter, adding little salt al the
time. OF this batter excellent griddle cakes were
made; the gridde being very hot to prevent the
cakes from being tough. go
For bominv n,uffns' teacupfu of boiling water
was poured upon two tabesrO0nfnls OF hne unconkeh
hominy Alter fifteen minutes slmmerlng TINS
mixture was added to one consisting OF cnpful and
a half of boiling milk and cupful OF Indian meal
The combined mixtures were allowed 10 cool, ana
when they were cool there were ADDED 70 tnen Two
we'll beaten eggs two tablesp0Onius of sugar and
traspOOnful each of salt and baking powder
The batter was poured into small pans that had
been heated and buttered Fifteen minutes BAKING
gave delicious mullins.
The first step IN the making OF corn mullins was
to mix together IN sieve, and hnally rub through
il teacupful of cornmeal twice as much flour, o
third OF cupfu Of sugar. a teaspOOnful OF salt, ana
three reaspoonfuls OF ng-powder. Having put
two fuls of butter into cup Miss Parloa
set the cup into basin OF hot water; anu whlle
the butter was melting, she beat three eggs very
light and added h. them large cuptul ot MIX MS
mixture she poured upon the dry ingredients, peat
ing well all the while. The melted butter was
added and the mixture poured into buttered
muffin pans and baked twenty minutes. MISS rar.
loa used white meal for these mutiins put said tnat
yellow would have given about as gOod q result ,
Several fine slices of haiibut, about an inch
thick having been seasoned with salt and pepper
onG aiIowed 70 lie in melted butter-covering both
sdes-for half an hour, were rolled IN iiour' ana
broiled for twelve minutes over clear nre. me
parnish of parsley ana slices of lemon. Miss Far;
loa said that about three tabespo0ntuls OF melted
butter should be allowed for each pound OF the I'M
cooked fish.
Ualibut was also served with maitra d'h6tel but
ter. which was made by beating four tablespoon
fus Of butter 70 cream and gradually heating lnto
II tablespoonful each OF lemon Juice and vinegar,
a teasDOonful of chopped parsley, half teaspoon
full OF salt and quarter of teaspoontui OF pepper
Both sides of a broller having been buttertd, tie
slices of halibut, seasoned with salt and pepper,
were cooked over clear Goals for twelve minutes;
receiving turning frequently. The hsh was paced
upon hot dish, and over IL was spread Tue HallIe
d'h6tel butter; spoonful being used Tor each
pound of fish. r..
slices we're DIPPED III butter and lightly In flour, and
broiled eight Or ten minutes over bright nre
A pound f liver was cut into small thin pieces,
and after four tablespoonful of butter had been
heated the meat was cooked In 1t slowly Tor Tour
Minutes Two tablespoonful of flour, teaspoon
FIJI of curry powder, two slices Of onion " speck
of cayenne and small quantities OF salt and pepper
were added and after two minutes cooking cup
ful of stock was slowly added. The dish, after IT
had once boiled up, was announced to be curry OF
liver.
For liver sautG liver was cut into very thin slices,
and seasoned with salt and pepper. Two table
snooufuls of butter and large tablespoonful OF
flour were heated together in a small iTyng-Pan.
and the liver was laid IN and Drowned on pom
sides Two tabespOOnfuls of water, one OF VINE,
and tablespoonful of chopped parsley were added,
and after Miss Paroa had tasted OF the olsl TO as
certain if it salt enough, she boiled 1t up once,
'" I pint of potato balls were cut out of raw po
tatoes with n vegetable scoop and boiled gently
for twelve minutes. The water drained from
Them and a cupful of boiling milk substituted.
teaspoonful of butter, like quantity OF chopped
and the dish was allowed TO simmer eIght MIN
utes.
1--WE will begin with wine jelly" said Miss Par
loa ON Tuesday afternoon. A box of gelatine had
been soaked two hours in half pint of cold water.
ITpon it was poured a pint and a half OF boiling
water, and a stirring followed until the geatlne
was dissolved A pint of sugar PINT OF sherry ana
the luce of a lemon were added, ana part or the
irlIy was strained through a napkin into border
mould. When it had become slightly hardened-a
no nfic bpi
row of fresh straw berries was LAID upon It, little
more Jelly poured in, to hold the irult IN place;
| and when II had become somewhat solid the re-
| naiuder of the Jelly added, and the mould put
| into the ice chest
The making of b1d's-nest pudding next absorbed
the attention of the audience. The Jelly tor II had
been prepared at the same time the WINE Jelly the
| processes being similar Halt package OF spark.
ling gelatine had been soaked for two hours in bali
cuptul of cold water, and upon IT had been poured
enough boiling water 10 make with tne Juice Oh SIN
| oranges two cuDiuls and half of liquor After
this water and orange JUICE and small cuptql OIL
| sugar had been added. the jelly bad been
| stirred well. and strained into shallow dlsh.
This was where it ., was found when
Miss Paroa announced that bird s-psst pu "i
| ding was III order A plate of straws" was pro-
| duced aud it explained that they were OBJ
| tanned in this way Peel was removed from hat
dozen oranges III quarters and allowed to lie oyer
| night in two quarts of water. Tho next morning
the peel cut into thin strips with scissors, and
boiled in fresh water until tender: The strips were
drained in a sieve, and smmered half an nOur Ill
syrup made OF half a cupful OF sugar and pint or
| water They were then put into bowl, aud re-
| NAMED there over night. On the day of the lee
| ture pint OF sugar aud of water were boiled u,
| gether for twenty minutes. and the syrup Tell
| IN threads from a spoon with which quantity was
| dipped up. Tho 0rangepeel straws were boiled
| half an hour in this syrup and then removed ana
drained In a sieve. As they became dry they were
| put INTO "A dish and placed in warm oven.
| Thus n large part of the work was done before
| the lecture. but each finished step was explained
| with much care. Miss Paroa put into double
| boiler pint of milk aud third OF a box OF gela-
| tine that had been soaking together Tor TWO hours,
! and heated the mixture without allowing ~ ID
| boil She gave 1t stirring frequently.
| As soon as the geatine had been dissolved
the mixture was removed from the fire, and to IL
were added one and half tablespoopfuls of sugar,
a third of tcaspOonful of orange flavor and tiny
| quantity of salt. This blanc-mange was poured