The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1883-10-05
HOME AND HOUSEHOLD.
An Afternoon in the Boston Cooking soho

Au htteEuoou III tu0 bObtoH COOk1uS SCHOOL,
Boston, Jan. Isl arrived at the door of
No. 1881 fremont street at the hour Of the
lecture on Thursday afternoon, climbed sew
e"al flights of stairs-in Boston everything is
up several flights-paid the admission fee Of
50 cents, and took seat in the "kitchen." It
is long, narrow room, platform at one end,
| raised, on which the visitors sit III chairs. Be-
low is q long table, around which some of the
ladies can sit, aud on which Mrs. Lincoln
work, before the class. At the other end Of
the room is small stove, several cupboards,
tables, sink 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 in pretty
drab color. and the panels dark reddish
brown, on which are painted fowers-a Gala
lily on one; narcissus, daisies, wheat, ETC., on
Others. Mrs. Lincoln appeared when the room
was filed with some forty ladies. She is q
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 envel-
oped in huge apron that covered her whole
dress, and had sleeves. Her head was adorned
with dainty cap, made of fancy handker-
chief, skilIfu ly t'puckcred" TO form head
dress. She moved about her work in az easy,
assured manner, and soon signifed, by ringing
was at hand. She then read the
following recipes, copies Of which we
found in our seats. Reading them one at q
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.
ing pan. and half cover with brown gravy; bake
one hour. until tender. bastng often servo with
sauce made as for any Drowned gravy, and seasoned
with lemon or vinegar and chopped pickles.
iaadR Reef n NJ haaf
tho round or face OF the rump: trim and tie in
shape: rub well with SALT pepper and nour; cut
turnip fine. and fry them tin light brown in salt
pork fat or drippngs; skim them out into the
braisiug pan. then brown the meat all over
in the f adding II NEEDED
water, and tablespoon mixed herbs; cover closely
and cook in the oven four hours, basting often
(every twenty mnutes) turn over after two hours;
when tender take up the meat, remove the fat
from tho gravy. add more salt and pepper, and
thicken with flour cooked in butter: cook ten
minutes and strain over the meat, or serve with
Larded Grouse-suge, clean. wash. and wipe
dry; lard the breast and legs; truss: dredge with
salt and pepper: rub with soft butter: dredge
utes II liked rare; thirty il we'll done: servo hot,
with bread sauce: garnish with parsley.
slumSs M sas 5s De Of s
one-third cupl with one pint milk aud one table
spoon salt, and onehalf tablespoon pepper. Fry the
coarse crumbs ttWo-thtrdS cup) IN tablespoon not
Drowned butter, stirring lightly with fork till they
absorb all tho butter and are separate. Put the
white sauce on the platter and sprinkle the brown
crumbs over the grease and sauce.
Horseradish Sauce-Four tablespoonful grated
horseradish (grate the roots, because when pur-
chased grated It half turnip four tabespoonfuls of
powdered cracker, half cup cream one teaspoonful
powdered sugar, one teaspoonfui salt, half salt
spoon pepper. one teaspoon made mustard, one
tablespoon vinegar, or enough to give 1t . good,
sharp taste; mix altogether and heat over hot
water-set In the top Of the tea-kettle,
Brown Sauce-Melt one tablespoon butter In an
omelatte pan Tor spider): when brown add table
spoon Of flour: when we'll mixed pour on gradually
half cup Of stock, or hot water, letting It boil
until it thickens: season to taste with salt pepper.
one tablespoon chopped cucumber pickles.
An Omelette-One tablespoonful milk to every
egg used. and salt and pepper to taste; put your
yolks into the bowl IN which you are to make it;
beat the yolks till thick and lemon colored, and
| add salt and pepper, then tho milk; and beat the
whites till stiff and dry fuse an egg beater). and
cut them carefully into tho yolks with your spoon;
do not stir them, Just barely cover the whites with
| the yellow; when whites are stiff, let stand mo.
| ment and then run knife around the dish. and
| they will pour ont In q moment without leaving Q
| bit in the dish; butter Just begun to brown In
| your spider when you pour your omelette In
| then when brown on edges 1t will be brown on the
bottom; set your skillet for m0mep. In thu