New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-03-04
PRACTICAL COOKERY.
sh2IEs Or KITCHEN LESSONS WITH DEMON
sTRATI0Ns BY MISS MARIA PARLoA.
CROQUETTES, OMELETs. BEEFSTEAK,
DISHES FOR DESSERT. ETC


she said that there would be needed solid
pint OF finely chopped cooked chicken. a cup
full of cream of chicken stock, four eggs table
spoonful Of SALT half teaspoonful of pepper a
tablespoonful OF honr, tablespoonful of lemon
juice, three tablespOonfuls of butter, one tea
spoonful of onion juice and pint Of crumbs She
| explained that the onion juice was obtained by
peeling the onion and grating on large CRATER,
using considerable pressure First the cream was
put to boil. The butter and flour were soon
mixed tog ther and stirred into the boiling stock,
and the chicken and seasoning were added.
Two minutes later two of the eggs well beaten, also
were added. The dish then taken from the
stove and ser away TO cool When the mixture was
cold a spoonful was shaped with both hands Into
the form of a cylinder. The most delicate handling
was required for pressure forces the particles apart
and DESTROYS the shape. The croquettes
placed, one by one on deep plato containing two
beaten eggs slightly thick, and several spoonfuls of
the egg poured over each croquette. When
they had been well covered they removed-a
caseknfe being slipped under them--to a board
covered thiclxly with crumbs on which they were
rolled until wholly crumbed. they were Iext
placed in frying-basket few at a time so they
should not touch each other and plunged into boil
iug fat. In about q minute and half they had
turned to O rich brown, aud were LAID on brown pa
per in warm pan.
The next topic-a seasonabe one-was Omelets"
1t is pity" said Miss Paroa. d" thai more people
do not realize how aDpeiziDg are in this form
and how easy il is to make good omelet large
proportion Of the failures due to an omission to
have the pan hot enough or to the use OF too many
eggs at one time. When too much beaten egg IS
used, part will be cooked hard before the rest IS
heated through. For four eggs a pan with
| ,.I,+ - 1ar NIGH If
eggs b. used, larger pan will be needed"
A PLAN omelet was made OF four eggs, two table
5000 1luls OF milk, one tlbles OOniul of butter and
n teaspoonful of salt. The eggs were beaten and
The salt and milk added. In the meantime the ONE
let-pan had been on the stove, and had become very
hot. spoonful Of butter was dropped INTO 1t and
quickly melted linn. diately the beaten eggs were
poured in. ana the pan was shaken vigorously Oh
the hottest part OF the stove somewhat as corn
poppcris shaken until the egg had begun to thicken.
A few seconds liter II gradually browned knife
Vas run between the edge of the Omelet and the
sides of the pan and the omelet was folded and
turned ou, on a hot dish. to be eaten at once.
A cheese oueet was made in much the same way
three tablepooufuls of grated cheese being sprink-
led upon the eggs when they began to thicken.
For a chicken omclet cupful OF cooked chicken,
| emf rather fine and warmed in cream sauce
pint OF creama generous ID e5poonfu o. -four, aud
salt and pepper to taste. The cream was allowed to
reach the boiling point. Half cupu was reserved.
however. and mixed with the -four until smooth.
Then this mixture was stirred into the boiling
cream; the sea,oumg was added, aud after three
minutes boiling the sauce was finished. For
sayory omelet a little salt and tablespoonful Of
chopped parsley were added 10 the mixture for
plain omelet and it stated that little grated
onion might be used too. A Jelly Omelet was made
like the other currant jelly being spread upon the
epq inst before It was folded Miss Parloa reminded
her audience that an omelet should never be made
until wanted as it is not at all tOothsome If allowed
TO stand after coming from the stove
For creme la Versailles, Miss Parloa said " Put
half cupfu of sugar in a small fryng-pan and stir
until 1t is u very light brown. Add two table
spoonfus Of water, and after stirring q moment
longer mix with the milk. Beat together with a
spoon seven eggs and half teaspO0ntul OF salt
then add to the mixture of sugar water and milk,
and add half q teaspoon tul OF vanilla fiavor at the
same TIM. After buterlng lightly two.quart
char otte-russe mould, put tins custard IN IT. Put
the mould IN q basin OF warm mot not water and
bake slowly until be custard firm IN the centre.
II shou.d take forty minutes hut If the oven be
ouItr hot the custard Will rake in half an hour,
lest Il hy hrustug knife down IN tue centre; or
If tre custaid be not milky II Is ne. Set away IN
n cold place until sewing time. The cream should
he ice cold when eaten. Turn out on Il I dish ana
cuT IT.. s
Inv TING cupfui OF sugar in small frylng-pan and
stirring over lie tire untll dark brown If You like
strong II lvor or till hight brown II you prefer ue
cate flavor adulnSa cuplui OF b llng water ana
siumeIlng fifteen minutes. The same should be set
Far cheese sounl6 Miss Paroa used heaping
taolrspo iniu of -four. three eggs cuptu OF rated
cue,Ae half cupiui of milk TWO ,aolespoOniuls OF
buIter half teasuOOntul OF salt, "spcck" OF
CAYENNE. The bu ter WAS put IN saucepan, anu
when n was hot the -four aided aud stirred un
ri smooth lut not brOwued. Then the mi and
seasonluV were added, and after two minutes cook
,,, me yolks OF the eg 70. well beaten. AID the
choose we're added. The mixtur' was set away. and
when L Orcame cold the whites beaten to sim
frotn, were added. no soutie was turned INFO
buttered escalopcd oisn holding about quart, ana
bak from TWEEN TO twenty-five minutes. III was
.erved ~ soon rs It came from the oven.
Miss Paroa opened her lecture of Tuesday after
noon with dissertation on 1eesteak Never he
ot,"6cd 70 have il cut less than quarters of
an nch thick If yOu wish 1 ricn, and do not pond
thr iulco out OF II. Trim oil any suet that has been
len ON by the IN cher ana dredge the IN at wlt1
salt pepper and Hour. double 6rollrr 1 the best
utrnsll for cooking It. The STEAK should be kept
over or before clear Goals Tor ten minutes II De
lnr, or twelve If TO be Their well done. lt should
he tnrued constantly but never thrust knife or
fork into il to how II Is COOKING Serve on not
d,sL With mnftre u'nOtel butter winch made of
our tablespooniuls OF butter one OF lemon Juice,
one of vinegar n teasp0ontul OF chopped parsley,
half "A teaspOOnful OF salt aDd quarter OF tea
snoon mi of pepper the outer icing ueaten TO
cream and the other ingredients gradually beaten
into H. The sauce is to ne spread on the steak.
Attention WAS neXt gwen TO ne MAKING Oh q Nes-
selroje pudding Inns required pint can OF pine |
oppe pint of cream. the yolks OF ten eggs, pint
OF shelltd almonds, pint and hall o. shelled |
cheat mis- half a pound OF French canlled rult, a
pint o. water a pint OF sugar, tour tablespo9niuls
Of vine one tablespoonful Of vanilla Mayor, haii |
toaspooniul of salt Al,er the chestnus had bolleI
for half an hour the black SKINS were rubUed OF and
the meats were pouuded IN mortar untll they be,
come paste. he almonls were blanc ed paced
90 n rnomrnt in boiling aud then cold. water and
nbbrd between the hands, and treated ike tue |
cGestnuts. The juice from the pineapple and the |
sugar and water were boiled Tor twenty minutes IN
"A Saucepan and the yolks of the Gags wer' beaten;
and stirred into the syrup The saucepan vas placed
IN another containing boiling wa or ana INC NIX
mr., was beaten with eggbeater untI II De1an 10
thicken Ii was then placed IN a basno cold water
and beaten ten minutes longer ne ches nut ana
simomds were mixed with the cream am rubbed
fhrongh SIEVE 10 them were, added the canded