The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1883-10-12
HOME AND HOUSEHOLD.
An Afternoon in tho Roston c

An Afternoon in tho Boston Cooking School.
BOSTON, Jan. Isl 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 IL
up several flights-paid the admission fec OF
90 cents, aud took q seat in the 'tkitchen." II
is q long, narrow room, n platform at one end,
raised, on which tho visitors sit in chairs. Be-
low is Q long table, around which some of the
ladies can sit, and on which Mrs, Lincoln
works before the class. At the other end of
the room is Q small stoye. several cupboards,
tables, asink with hot and cold water, etc.
Two or three assistants were there
to wait upon Mrs. Lincoln and help
her in cooking the various dishes.
the doors Of the room are painted 10 q pretty
brown, on which are painted flowers Gala
lily on one; narcissus, daisies, wheat, etc, on
others. Mrs. Lincoln appeared when the room
was filled with some forty ladies. She is o
pleasant-faced, sweet-vo.ced woman of me-
dun height and size, with an air OF coy
''homeness" about her that ut once makes you
feel at home in her kitchen She was envsl-
oped in q huge apron that covered her whole
dress, and had sleeves. Her head was adorned
with . dainty cap, made OF q fancy handker-
chief, skilIfnily ''puckeredn, to form a head
dress. She moved about her work in an easy,
assured manner, and soon signitied, by ringing
a boil, that the hour for beginning
was at hand. She then read Tic
following recipes, copies of which we
found in our seats. Reading them one at d
time. and working them out before ~ and
| cooking them:
Braised Calls Heart-Wipe and stuff with cracker
crumbs, seasoned highly with salt, pepper. thyme
and onions, and moistened with melted butter: lard,
ing pan, and half cover with brown gravy; bake
one hour. or until tender, basting often: serve with
sauce made as for any Drowned gravy. and seasoned
with lemon or vinegar and chopped pickles
Braised 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; en-!
turnip fine. and fry. them till light brown In salt
pork fat or drippings; skim them out into the
braising pan. then brown the meat all over
Put the meat in the pan. add one quart boiling
water, aud a tablespoon mixed herbs; cover closely
and 1asas cook 3sa in the .s;n oven four Our, hes s,, bas Yin often
when tender take up the meat, remove the fat
from the gravy. add more salt and pepper, and
thicken with flour cooked In butter; cook ten
minutes and strain over the meat, or serve with
horseralish sauce. -
Ilarded G~rouse-Sinse. clean. wash, and wipe
salt and pepper: rub With soft butter: dredge
utes Il liked rare; dirty Il Well done: serve rs hS.,
with bread sauce: garnish with parsley.
Bread sauce-Dry and roll one cup Of stale
bread crumbs: sift: hoi! the fine crumbs laboui
one-third cupl with ono pint milk and ore table.
coarse crumbs ttwo-thiris cup, 10 4 tablespoon hoI
Drowned butter, stirring lightly with : fork tin they
absorb all the butter and are separate. Put the
white sauce on the platter and aprinkle the brown
crumbs over tho grease and sauce.
Horseradish Sauce-Four tabiespoonfuls grated
horseradish (grate the roots, because when pur-
chased grated it is half turnip) -four tablespoonfnls Of
powdered cracker, half cup cream, one teaspoonfui
powdered sugar, one teaspoonful salt, half salt
spoon pepper. ons teaspoon made mustard, one
tablespoon vinegar, or enough to give 1t q good
sharp :aste; mix altogether and heat over hol
water-set in the top of the tea-kettle,
Brown Sauce-Melt one tablespoon butter IN al
omelatte pan Tor spider whom brown add u table.
spoon Of -four: when well mixed pour on gradually
a half q cup of stock, or hot water, letting II Dol
| until it thickans: season to taste with salt pepper
one tablespoon chopped cucumber pickles.
An Omelette-One Tablespoonful milk to every
egg used. ana salt and pepper to taste; put yonl
yolks into tho bowl in which you are to make it
beat the yolls till thick and lemon colored, am
add salt and pepper, then the milk: and beat til,
whites gill sti1 and dry (nse AN egg beaten. ans
cut them carefully into fhs. Folks with yoHr spoon
do not stir them, just barely cover the whites viii
I! the yellow; when whites are stiff, let stand 1 mo
ment, and then run a knife around the dish, ant
they will pour out in q moment without leaving
bit in the dt,h; butter Just begun to brown III
your spider when you pour your omAlette in
then when brown on edges 1t WILDE brown on thu
] bottom: sat your sk:iiet for Q moment in tn