New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-04-22
PRACTICAL COOKERY.
A SERIES OF KITCHEN LESSONS WITH DEMON
SITUATIONS By MISS MARIA PARLoA.
BREAKFAST DISHES, BAyARIAN CREAM
WINE JELLY ETC.


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 bere in the faI.
She announced that the mornings topic was
Breakfast Dishes" and that salt fish soufile would
be prepared first Eight good-sized potatoes had
previously been pared and then boiled for half an
hour. The water was carefully poured of, and the
potatoes were mashed fine and mixed with pint Oh
fine-chopped cooked salt fish. Three-fourths OF
cupful of hct milk, two generous tabespoonfuls
of butter and small quantities Of salt and pepper
were added. Two eggs were beaten and stirred H.
and the mixture was heaped upon the dish on whicn
it was to be served and placed in the oven fOr ten
minutes The whites Of two more eggs were
beaten to a stiff froth. A quarter of teaspooniul
of salt was added and then the yOks. This prepar-
alton was spread upon the dish Of fish. which was
Drowned in the oven, and served at once
cupful of homiDy was washed IN two waters
and stirred into quart OF boiling water Tea
spoonful of salt added, and the dish was Dolen
for nearly an hour. Miss Parloa mixed together
pint of the warm hominv, pint of milk and pint
of -four and after beating two eggs. sne s'lrIeu
them into the batter, adding little salt al the
time. OF this batter excellent grddle cakes were
made the grddle being very hot to prevent the
cakes from being tough.
q
was poured upon two tablespoonful OF fine uncooked
hominy Alter fifteen minutes smmerlng TINS
mixture was added TO one consisting OF cuptul ana
a half of boiling milk and cupful OF lndlan meal:
The combined mixtures were allowed to cool, and
when they were cool there were added 70 them Two
well beaten eggs two tablespOOntuls OF sugar ana
traspOOnful each of salt and baking powder
The batter was poured into small pans that had
been heated and butteTed. Fifteen minutes baking
gave delicious mullins.
The first step IN the making or corn mullins was
= ,iv her N n and UDallV
IT, a teacupful of cOrnmeal, twice as much flour,
third Of cuDful Of sugar teaspoonfnl OF salt, ana
three teaspOOnfuls OF baking powder. Having put
two tablespOonius of butter into cup, Miss Parloa
set the cup into basin OF hot water; and while
the butter was melting. she beat three eggs very
light and added b. them large cuptul ot mix Inns
mixture she poured upon the dry ingredients, beat
ing well all the while. The melted butter was
added and the mixture was poured into buttered
muffin pans and baked twenty minutes Miss Par
oa used white meal for these mutns. but sald that
yellow would have given about as good result.
Several fine slices of haiibut, about an men
thick. having been seasoned with salt ana pepper
and allowed TO lie in melted butter-COyering both
sides-for half an hour. were rolled IN flour, and
broied for twelve minutes over clear hre Inc
halilut was served on hot dish with handsome
garnish of parsley ana slices of lemon Miss Ear;
loa said that about three tablespoonful OF melted
butter should be allowed for each pound OF the I'M
cooked fish. ,.
Ualibut was also served with maitre d'h6tel but
ter which was made by beating four tablespoon
fus Of butter To cream and gradually beating into
! a tablespoonful
a teaspoonful Of chopped parsley, half teaspoon
ful OF salt and quarter of teaspoontui OF pepper
Both sides Of a broller having been buttered, tie
slices of balibut 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 maltre
d'h6tel butter; q spoonful being used Tor each
pound Of fish 49,
Liver was cooked in a variety Of ways. First;
slices we're dipreI III butter and lightly In -four and
broed eight or ten minutes over a bright fire.
A n,ft Vpr az
and after four t2blespoOnfuls of butter had been
heated the meat was cooked IN II slowly tOr Tour
minutes Two tablespoonful of -four teaspoon,
mi of curry powder, two slices Of onion, speck
of cayenne and small quantities OF salt ana pepper
were added, and after two minutes COOKING cup
full of stock was slowly added. The dish, after It
had once boiled up, was announced TO be curry OF
liver.
For liver saut6 liver was cut into very thin Slices
and seasoned with salt and pepper. Two table
snoonfuls of butter and a large tablespoon full of
1onr were heated together in small irying-pan,
and the liver was laid in and Drowned on both
sides Two tablespOoniuls OF water, one OF VINE
and a Tablespoonful of chopped parsley were added,
and after Miss PaTlOa had tasted OF the dlsh TO as
certain it salt enough, she boiled 1t up once
and served 1t. .
tatoes with vegetable scoop. and boiled gently
for twelve minutes. The water was drained from
Them and n cupful of boiling milk substituted. A
teaspoouful of butter, a like quantity OF chopped
narsley and a SCant teaspOOntul Of salt were added,
and the dish was allowed TO simmer eight min
utes.
I'VE will begin with wine jelly" said Miss Par
loa on Tuesday afternoon. A box of geatine had
been soaked two hours in half pint of cold water.
Upon it was poured pint and half OF boiling
vvater. and n stirring followed until the gelatine
was dissolved. pint of sugar pint of sherry and
the luce of lemon were added, and part OF the
irllv was strained through napkin into border
mould. When il had become slightly hardened-a
he'd of ice being used to promote the hardenlng-a
row of fresh strawberries was LAID upon It. little
more Jelly poured in, to hold the fruit IN place
and " hen II had become somewhat solid the re-
mainder of the jelly was added. and the mould put
into the ice chest.
The making Of a biId's-nest pudding next absorbed
the attention of the audience. The Jelly tor II had
been prepared at the time the wine jelly the
processes being similar. Halt package of spark
hing gelatlne had been soaked for two hours IN halt
a cupful of cold water, and upon had been poured
enough boiling water 10 make, with the juice OF SIX
oranges. two cuDfuls and a half of liquor. After
this water and orange juice aud small cuptul OF
sugar had been added. the jelly bad been
stirred well. and strained into shallow dish.
This was where 1t was found When
Miss Paroa announced that bird's-nest pud-
ding was III order. plate of straws was pro-
duced aud il was explained that they were OBJ
tanned in this way: Peel removed from half a
dozen oranges III quarters, and allowed TO lie oyer
night in two quarts of water. Tho next morning
the peel was cut into thin strips with scissors and
boiled in fresh water until tender. The strips were
drained in a sieve, and slmmeTed half IN hour III
syrup made OF half cupful OF sugar and pint OF
water They were then put INTO bowl, and re-
NAMED there over night. On the day of the lee
tnre pint of sugar and OF water were boiled u.
gether lor twenty minutes. and the syrup lei!
IN threads from spoon with which quantity was
dipped up The Orange-peel straws were boiled
half an hour in this syrup, and then removed and
drained In sieve As they became dry they We're
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 Parloa put into double
boiler pint of milk aud third of a box of gea-
tine that had been soaking together for two hours
and heated the mixture without allowing 1t II
AS soon as the gelatine had been dissolved
the mixture was removed from the fire, and to II
were added one and half tablespoonfuls of sugar
a third of a teaspOonful of orange flavor. and Tiny
quantity of salt. This blanc-mange was poured
into six egg shells that had been emptiel by break.
ing in one end hole about the size of cent, and
stirring a skewer inside. The shells were placed
upright in pan of iine-powdered ice. The jelly