Morning journal and courier., 1883-03-30
Cooking on the Platform.

The Last Object Lecture in Miss ParIoa's
 Course-Sweetbreads, Boston Jimjams
 and Breakfast Dishes.
 A large number of New Haven ladies gath cred in English Hall yesterday afternoon at half-past two o'clock to listen to the last Iec- ture in the course of cooking lessons that Miss Parloa has been giving during the win ter. The special topics of the lecture were sweetbreads, with cream sauce, French peas and breakfast dishes. A recipe for a beef stew was given as the first exercise The recipe is: Two pounds of beef (the round, flank or any cheap part; if there is bone in
 it two and half pounds will be required one
 onion, two slices of carrot, two of turnip,
 two potatoes, three tablespoonfuls of flour
 salt, pepper and generous quart of water.
 Gut all the fat from the meat and put it in 8
 stew pan, fry gently for ten or fifteen min
 utes. In the meantime cut the meat in small
 pieces and season well with salt and pepper
 and then sprinkle over it two tablespoonfuls
 of four. Cut the vegetables in very small
 pieces and put in the pot with the fat Fry
 them five minutes, stirring well to prevent
 burning. Now put in the meat and move
 it about in the pot until it begins to bro VII; then add the quart of boiling water cover let it boil up nice, skim and set back where it will just bubble for two and half hours. Add the potatoes cut in thin slices and one table spoonful of flour, which mix smooth with half cupful of cold water, pouring about one-third of the water on at first and adding the rest when perfectly smooth. Taste to see if the stew is seasoned enough, and if it is not add more salt and pepper. Let the stew come to boil again, and cook ten min
 utes; then add dumplings. Cover tightly and boil rapidly ten minutes longer. Mutton, lamb or veal can be cooked in this manner When veal is used, fry out two slices of pork. as there will not be much fat on the meat. Lamb and mutton must have some of the fat put aside, as there is so much on these meats that they are otherwise l very gross. Miss Parlos said that butter could be used if fat was objectionable.
 After getting the stew under way, Miss Parloa gave recipe for preparing branded fruits. or as they are sometimes called Boston jlmjams. Put one quart of brandy and ' three pounds of sugar into two-gallon stone jar. Then as the choice fruits come | into the market, add one pound of sugar to one pound of fruit. Begin with strawber- | ries and large cherries with the pits re- moved, then add apricots, bananas, peaches, pineapples, etc. Keep in a very cool place ] and stir every few days till all the desired ! fruits are in. The above amount of brandy I and sugar will bear seven or eight pounds of
 fruit and the same of sugar. Put in small jars covered in the ordinary way. Fruits preserved in this way keep the natural flavor and are especially fine to serve with ice creams. Upon being asked whether French brandy was the best to use Miss Parloa ad- m1tted that she was not an expert in brandy She thought American brandy would do. The stew occasionally required attention hI1E Miss ParI0q kent fa1kipo r,opy useful bits of information. The next recipe she gave was for granulated wheat muffins. One and nehalf eupfuls of meal or flour, two tablespoonfuls of sugar, one quart of cream tartar, one-half teaspoon full of soda, one-half teaspoonful of salt, one cup of milk, one third cup of water, one egg Mix the ingredients together, beat the egg lightly, add milk and water to it and then stir in the dry mixture. Bake for five min utes in buttered muffin pans. This makes one dozen mullins. Miss ParIoa made double the amount required in this recipe, and the muffins were pronounced good One of the largest bills that housekeeper has to pay, said Miss Parloa, is the meat bill, and any means for substituting some food which will take the place of meat is always welcome. The coarse foods and vegetables are the best. And hot bread for breakfast will be more
 wholesome if the ingredients, the acids and alkalies, are proportioned so as to counter balance each other
 I Fried rye muffins were the next things made. The recipe is One pint of rye meal, not Hour, one pint of wheat flour, one pint of milk, half cupful of sugar, one tea spoonful of salt. one of soda, two of cream tartar and two eggs. Put the meal in a mix ing bowl Put the flour and other ingredi- ents into sieve. mix thoroughly and sift. Beat the eggs light, add the milk to them and pour on the dry Ingredients Beat well. Butter the muffin tins and bake twenty min utes in quick oven. The quantities given will make twenty four muffins To make a less quantity divide the dry mixture after it is prepared; Git can be used whenever it is wanted if it is kept dry ); then halve the oth- CT ingredients.
 The subjects of sweetbreads was next ta- ken up and discussed quite thoroughly Miss Parloa explained that the sweet
 lambs. They must be taken before
 the animals have ceased feeding on milk, as
 after grass and other hard food has been
 taken the glands become toaghened, and i'm
 fit for use as sweetbread. They cost from
 seventy-fve cents to dollar in New York
 and about thirty-five cents in New Haven
 To clean them Miss Parloa carefully pulled < off all the tough and fibrous skin. Then she
 placed them in 8 dish of cold water
 for few minutes. The process of slard-
 ing" them was then taken up. Thin strips
 of pork were prepared, about the size of
 mdtcn, ana QraWn through the SWe6tDreaQS
 by means of little instrument she had,
 about four through each. Then they were
 dropped into cold water and then into hot
 water, and boiled for about twenty minutes
 Then several other breakfast dishes were dis
 cussed. Miss Parloa afterward said that
 there had been some talk of giving
 a course of cooking lectures to those persons
 who were of very limited means The plan was
 for several ladies to obtain contributions and
 subscriptions sufficient to cover about all the
 expenses Then, as it was better not to have
 the lectures thing of charity, merely to
 have each person who attended give just
 what they were able. In this way a great
 many who would otherwise not be able to
 attend and get the benefit of lectures could
 be reached The matter will be placed in the
 hands of the committee. It is also possible
 that Miss Parloa will be asked to give one more lecture here, on pastry. Yesterdays session lasted about three hours The course
 has been very successful and satisfactory, and great many of our best ladies report themselves well pleased with the object les- sons and the talks given by Miss Parloa.
 The Grand Opening
 of spring goods at H. Machols 217 Chanel