New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-04-15
PRACTICAL COOKERY.
A SERIES OF KITCHEN LESSONS WITH DEMON
SITUATIONS BY MISS MARIA PARLOA.
sWEETBREADs, PUDDINGs, FOOD FOR THE
SICK

| Miss Parloa last Monday morning, addressing the
audience at her School of Cookery. "This cupful
of tapioca was washed yesterday and has been
J soaking through the night IN three pins of water,
measured literally. / will put it in the double
| boiler and cook it for hour, stirring it often.
shah then add half teacuplul of sugar half a
teasDoonful of salt and this tumbler of bright
! jelly mixing all together thoroughly, The pudding
will be put into mould that has been dipped In
| cold water and be set away to harden and by and
| by yOu shall eat it with sugar and cream"
While the DANISH pudding was cooking Swiss
pudding was begun. The rind of a lemon was grated
into pint of milk, which was put upon the stove
in double boiler A teacupful of -four and four
tablespoonfuls of butter having been rubbed to-
qether, the milk was poured upon them as soon AS
| it boiled. All the ingredients were put into the
boiler to be cooked five minutes with stirring dur
ing tho first two The yOlks of five eggs and three
| tabespOOnfus of sugar were beaten together ana
stirred into the boiling mixture, which was lInme-
diacly thereafter removed from the fire and set
away to cool. When it hal become cold the whites
of tho eggs beaten to a stiff froth. added. The
| pudding was turned INTO three-quart mould that
had been carefully butered, and steamed for forty
| Minutes when { was turned out upon hot dish
| Creamy sauce accompanied this pu ding Half
! cup.u of butter was beaten TO cream, and, while
| ~
| dcred sugar gradually added When the mix
| turc was light and creamy four tab eSD00ntnis- OF
| WINE were adde0, and then One-tOurth OF cuptul
| of cream. little at a time. When the sauce nad
been beaten smooth the bowl containing lt was set
into basin OF hot water, and the stirring was re-
| sumed until the sauce was perfectly smooth ana
| creamy-nO longer. This condition was secured III
| few moments.
Early in the course of the lesson Miss Parloa had
put a cuplul of rice on to boil in three cuDtuls OF
water and she now said that as it had boiled half
| an hour she would, a second step In the making
of a rice border add heaplng teaspo0nful OF salt
and two tablespoonfuls OF butter and set the rice
| back where it would simmer for an hour. She next
spoke OF sweet breads. which found in calves and
| lambs near the throat or the heart. All the tough
skin should be carefully pulled OF, she said and the
sweetbToads should be allowed to lie IN cold water
| for ten minutes. They should afterward he boiled
for twenty minutes, no matter what the subsequent
mode Of cooking is 10 be.
Miss Paroa first showed how to lard and bake
them. Through each she drew four pieces OF pork
about the size of Il match. She let the sweetDreads
lie III cold for tive minutes and boiled
them twenty minutes. after which she spread them
| with butter dredged them with pepper, salt and
| flour, ana baked them twenty minutes IN quick
| oven. The way to broil was next shown. Sweet
breads split, and were seasoned with pepper
| aud salt. rubbed with butter aud sprnked with
| flour. They were brOlled over quick Ire for ten
| minutes, being constantly turned. For a saue,
single sweetbread split and cut INTO four pieces,
which were seasoned with salt and pepper. small
tablespoonful of butter and like quantity or hour
having been heated IN trylng-pan, The sweetbread
was put H. and was turned constantly until lightly
Drowned. About eight minutes were required TO
, cook It.
Cream sance was served with the sweetbreads in
each instance. A pint of cream, less half cupful,
was heated to the boiling point and into 1t was
| srlrred n generous tablespoonful OF hour mixed
smooth with the halt-cnptul OF cream that was re-
served from the pint. Pepper and salt were added,
and the same was boiled for three minutes.
Miss ParOa again gave her attention to the rice
border. The rice mashed very line with spoon
| and, after two we'l-beaten eggs had been added,
was stirred for three minutes. plain border mould
having been heated, the rice was turned INTO 1t and
| heated for ten minutes. 1t was then put where
1t would keep warm, and chocolate pies were
| made. Half n cupful Of butter was beaten until
light, and To it was gradually added euptul
of sugar, The butter was beaten all the while, ana
| a cream was soon formed. Three eggs were beaten
till light, and added together with a cuptu OF
milk to the creamy mixture All the materials then
| received thorough mixing. hreo cupus 0t hour,
with which teaspoonfGl OF soda and two OF cream
OF tartar had been mixed, were stirred INTO the hrSt
IN xture, which was then Favored with lemon.
| WashngtOn-ple plates were hlled, ami the cakes
| were baked about twenty minutes. When done
they were split, and upon One-naf was spread I'LL
| ing made from this recipe: Mix together square
OF Bakers chocolate scraped and cupful OF sugar,
and add very slowly, one-thIrd of cupfui OF boiling
mix and the yOlhs of two simmer for ten MIN
utes. taking care that the mixture does not burn;
flavor with vanilla and have II perfectly cold before
using. The two parts of the PIE were put together.
| and powdered sugar was sprlnkled upon the upper
| part.
| The last dish made was blanquette of veal.
| quart OF cooked veal, cut INTO small pieces was
| used: also. A cupful of cream, a large cupiul of
white stock. the yolks of four egg. three table
| spoonfus of butter heaplng tablespoonful OF
! flour n teaspoontul of lemon juice and small guam
uteS of salt and pepper. The butter was put INTO
| a saucepan and when II was not me hour was
| added, The mixture stirred until smooth but
| not brown. The stock was added; followed two
| minutes later by the cream and seasoning As soon
as tue mixture had boiled up, the veal was put IN.
To be- cooked ten minutes, at the end OF which time
| the yoks of the eggs, beaten together with tonr
! tlbcspuOnfuls of milk were stirred into the blan-
| quette. and the dish was cooked moment longer.
| IL was served in the rce-border previously pre-
| pared.
Food for the sick was the topic Of the Tuesday
afternoon talk and Scotch broth the first dish
made. Miss Paroa said this was excellent for con-
valcscen's, being appeti1ing and nutritious.
Among the ingredients was a twO-pOund piece
of the scraggy part of neck of mutton. This
particular cut was employed because the muscles of
a Sleeps neck are in such constant use as to
make that part of the animal better-ilayOred
and mora nutritious than those parts
through which the blood has run less freely
Miss Parloa cut the meat from the bones and re,
moved all the fat. She cut tho meat into small
pieces and put 1t into soup kettle together Win
two slices of carrot, slice of turn p, stalk OF
celery and an onIon-all cut fine, half cuptu OF
barley and three pints OF water and HE broth was
allowed to simmer gently for two hours. Inc
bones. with a pint of water added. also were
allowed the same amount 0t time for Smnerlng
aud the liquor strained into tue soup Kettle.
tablespoonful each of butter ana Hour were
cooked together until perfectly smooth, ana theh
stirred INTO the broth after which salt ana pepper
and II tcaspoonful of chopped parsley were added
The audience was cautioned against rapid coos ne
rs n high temperature hardens the hbres Oh the
meat whereas a slow bubblrng renders the meat
tender and secures a better flavor for the BROTH
The vegetables should be cut very fine. Mutton Is
so nutritious and Al easily digested rs TO deserve
much attention food during c0nValescence. III
il bo properly cooked the peculiar Favor that 10 disa-
greeable to some people is concealed, though the
meat remains palatable.
Mutton BROTH which was recommended for
patients whose food must be light, was next made
pound of meat like that used Tor the Scotch broth
was freed of fat and cut into small pieces and was
put into q saucepan containing quart OF cola
water When this water had become heated to the
boiling point it was carefully SKINNED table
spoonful OF barley added, and Tho broth was
smmered slowly for two hours. -.
In anticipation of making lemon jelly, Miss
Parloa had soaked one-fOurth of a cupful of gea-
tine in one fourth of cupful of cold water for two