New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-04-23
PRACTICAL COOKERY.
A SERIES OF KITCHEN LESSONS WITH DEMON
sTRATIONs By MISS MARIA PARLoA.
BREAKFAST DISHES, BAvARIAN CREAM |
WINE JELLY, ETC.


this season. said Miss Psrloa at her School of Cook
cry last Monday 81 shall devote most of my time
Tor the present to my courses of lectures out OF
town but shall resume the giving of demonstration
lessons and private instructions bere in the fall"
She announced that the mornings topic was
" Breakfast Dishes" and that salt fish souf6 would
be prepared first. Eight goodsized potatoes had
previously been pared and then boiled for half an
hour. The water was carefully poured off, and the
potatoes were mashed fine and mixed with pint OF
fne-chOpped cooked salt fish. Three-fourths OF a
cuDful of hct milk, two generous tablespoonfuls
of butter. and small quantities Of salt and pepper
added. Two eggs were beaten and stirred in.
and the mixture was heaped upon the dish on which
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 teaspoonful
of salt was added and then the yolks. This prepar-
alton was spread upon the dish OF fish. which was
Drowned in the oven, and served at once.
A cupful of homiDy was washed IN two waters
and stirred into quart of boiling water. tea
spoonful of salt was added, and the dish was boiled
for nearly an hour. Miss Parloa mixed together a
pint Of the warm hominy. pint of milk and q pint
of -four and after beating two EGGS. she stirred
them into the batter adding little salt at the
time. OF this batter excellent griddle cakes were
made the gridde being very hot to prevent the
cakes from being tough.
For hOminy mullins. teacupful of boiling water
was poured upon two tablesroOnfus of fine unc00ked
hominy. After fifteen minutes smmering this
mixture was added to one consisting OF cupful and
a half of boiling milk and a cupfu of Indian meal
The combined mixtures were allowed to cool, and
when they were cool there were added to them two
we-beaten eggs, two tablespoontuls of sugar and
traspOOnful each of salt and baking-pOwder.
The batter was poured into small pans that had
been heated and buttered. Fifteen minutes baking
gave delicious mullins.
no frat IN ha nab pOn or fiuC xva
to mix together IN sieve, and finally rub through
IT, q teacupfu of cOrnmea twice as much -four
third Of cupful Of sugar. teaspoOnful of salt and
three reaspOonfuls OF baking powder. Having put
two tableSpOoniuls of butter into a cup Miss ParIoa
set the cup into n basin Of hot water; and while
the butter was melting she beat three eggs very
light and added 10 them a large cupful of milk. This
mixture she poured upon the dry ingredients, beat
ing well all the while The melted butter was
added, and the mixture was poured INTO out'ered
muffin pans and baked twenty minutes. Miss Par
lOa used white meal for these mullins. but said that
yellow would have given about as good a result
Several fine slices of haiibut about an inch
thick having been seasoned with salt and pepper
and allowed to lie in melted butter-cOyering both
sides--for half an hour. were rolled in -four, and
broiled for twelve minutes over clear fire. The
halilut was served on a hot dish with a handsome
garnish of parsley ann slices of lemon. Miss Par
oa said that about three tablespoonful Of melted
butter should be allowed for each pound OF the I'M
cooked fish.
Halibut was also served with maitro d'h6tel but
ter which was made by beating four tablespoon
u
II a tablespoonful each of lemon juice and vinegar
a teasDOouful of chopped parsley, half teaspoon
full OF salt and quarter OF teaspoontui OF pepper
Both sides Of a broller having been buttered the
slices Of halibut seasoned with salt and pepper,
were cooked clear Goals for twelve minutes,
receiving q turning frequently. The fish was placed
upon hot dish, and over II was spread tue maltre
d'h6iel butter; a spoonful being used for each
pound Of fish
Liver was cooked in variety Of, ways. First;
slices were DIPPED IN butter and lightly In flour and
o1 aiU art au m a bright
A pound f liver was cut into small thin pieces,
and after four tablespoonfuls of butter had been
heated. the meat was cooked in il slowly for four
minutes. Two tabespOonfuls of -four, teaspoon.
ful of curry powder two slices Of onion a speck
of cayenne and small quantities of salt and pepper
were added, and after two minutes cooking a cup
full of stock was slowly added. The dish, after it
had once boiled up, was announced TO be curry OF
liver.
For liver sautG liver was cut into very thin slices,
and seasoned with salt and pepper. Two table
spoonfuls of butter and large tablespoon full of
flour were heated together in a small irying-pan.
and the liver was laid IN and Drowned on both
sides Two tabespOonfuls of water, one of wine,
and tablespoonful of chopped parsley were added,
md after Miss Paroa had tasted OF the DISH 10 as
certain If it salt enough, she boiled it up once
pint of potato balls were cut out of raw po-
atoes with vegetable scoop and boiled gently
HEM and cupful of boiling milk substituted. A
eaSpOonful of butter. a like quantity OF chopped
parsley and a Scant teaspOOntul of salt were added
ltes.
We will begin with wine jelly" said Miss Par |
oa on Tuesday afternoon. A box of gelatine had |
been soaked two hours in half pint of cold water.
Upon it was poured pint and half of boiling |
water. and a stirring followed until the gelatine |
VAS dissolved pint of sugar, pint of sherry and
he juice of lemon were added, and part OF the |
ely was strained through a napkin into border |
Mould When il had become slightly hardened-a |
BED of ice being used to promote the hardening-a |
ow of fresh straw berries was LAID upon It. little
more Jelly poured In, TO hold the fruit IN place
md when II had become somewhat solid the re- |
nander of the jelly was added. and the mould put |
ntO the ice chest.
The making of brd's-nest pudding next absorbed
he attention of the audience. The Jelly for II had
been prepared at the same time the wine jelly, the
processes being similar Half package of spark:
ing gelatlne had been soaked for NO hours in half
cupful of cold water, and upon it had been poured
nOugh boiling water 10 make, with the Juice of SIX
oranges two cupfuls and half of liquor. After
his water and orange juice and small cupful of !
ugar had been added. the jelly bad been
TIRED well, and strained into shallow dish.
This was where 1t was found when
Hiss ParlOa announced that bird -nest pud-
ling was in order. plate of "straws" was pro-
luced aud it was explained that they were OBJ
aimed in this way: Peel was removed from half
lOzen oranges III quarters, and allowed TO lie over
night in two quarts of water. Tho next morning
he peel was cut into thin strips with scissors and
,Oed in fresh water until tender. The strips were
Trained in a sieve, ana slmmeTed half an hour III
yrup made OF half cupful OF sugar and pint of
yater They were then put into a bowl aud re-
named there over night. On the day of the lee
ure pint of sugar and of water were boiled To-
either Tor twenty minutes and the syrup fell
n threads from u spoon with which quantity was
tipped up. The Orange-peel straws were boiled
alf an hour in this syrup. and then removed and |
Trained III a sieve. As they became dry they were
ut into "a dish and placed in a warm oven.
Thus n large part of the work was done before
he lecture but each finished step was explained
with much care. Miss Parloa put into a double
oiler pint of milk aud third of a box of gela-
Inc that had been soaking together for two hours,
nd heated the mixture without allowing it 10
oil. She gave 1t stirring frequently. I
IS soon as the geatine had been dissolved
he mixture was removed from the fire. and to IL
'erc added one and half tablespoopfuls of sugar,
third of a teaspOonful of orange flavor. and Tiny
uantlty of salt This blanc-mange was poured
lO six egg shells that had been emptiel by break
lg in one end hole about the size of a cent and
lirring skewer inside. The shells were placed