Morning journal and courier., 1883-10-06
Miss Par1oa,a Lectures.

Miss ParIOa's Lectures.
 Opening Lecture of the Course Yesterday
 AfternOOn-About Two Hundred Ladies
 Prssent-CIOse Attention and Interest
 Note Books in Hand. r
 About two hundred ladies attended the Iec- 'ure given by Miss PaEloa at English Hall afternoon-the first in the new course in this city, which is to afford instruc- .ion in plainer range of cooking than did the course given by her in this city some time ago. The subjects for yesterday were: 'Beef Olives, Spider Corn Cake, Apple Dowdy. Spanish Eggs, Soft Molasses Ginger bread" Questions from the audience in- terspersed the exercises and in addition Miss Parlos gave clear and lucid explanations of each step in the progress of the dish in hand. The preparation of the several dishes was performed in full view of the audience. Great interest was apparent, the ladies close ly noting each step in the operations of their instructor and listening closely to each >ex- plantation. At the left of the stage was a large kitchen range. At the right of the stage was parlor organs used in the English Hall Sunday school, and on all the panels of the side walls and on some of those in front, were religious texts and legends in lively colors with devices suggestive Of religious counsel and care interspersed- This, how ever, was not at all inharmonious with the gated by some distinguished philosophers that such instruction of the character and for the object embraced in lectures of this de- ecription for the care of the body gre not incompatible with the spiritual nature of man, and that in fact there is no incompati- bility, between wholesome care for the soul and enlightened care for the body-contrary to the lIustrious examples of gradual suicide by pious starvation in some of the old ascetics whose names and lives adorned the pages of past theoloeies. This acute moral lesson was probably wholly unpreneditated and the combination the mere natural result of hiring convenient hall for the purposes of the occasion. Besides, both the parlor organ and the shiny kitchen range are ''neces. sary adiuncts' in lots of churches of the pres ent age. Miss Parloa's table, upon which the work of preparing the savory and gustatory dishes advertised for the lecture was per formed, being a trife too high for the angle of vision of those ladies who sat directly in front, Mias ParIoe leaned forward in the work and occasionally raised the dish so the work was visible to all. The first dish was ''beef olives" Miss Parloa, on finishing the beef olives, stated the cases of ladies who, benefited by her lectures, and making practical use of the information ob- tained, had obtained pleasant situations yielding $I5 week exclusive of room and these ladies took their lessons only last spring Not all were adapted to success, but all might improve. She suggested this to the ladies, as 8 present of course ticket to 8 young friend might be the means of much practical bene- fit either in married life or single life. Econ omy was also valuable lesson to be gained by adherence to the principles and sugges- tiona of one experienced in the art of cook cry, which iA America need not be Host art.'' The beef olives when prepared for frying were passed about among the audience for personal inspection and then fried. Miss Parloa hustled about in home-like, cheerful way, talking and explaining and answering questions, and withal everybody seemed to be quite comfortable and industriously gath ering the afternoons information Many ladies had note books into which many notes were made. Soft molasses gingerbread was the next compound on the catalogue, One lady inquired as to the ingredients and was informed, the answer being, ''Oh, no; not those rich things; it is simple. plain ginger bread and perfectly lovely" the ans wer ex citing much pleasantly. Miss Parloa related an incident of her cookery with Mrs Presi- dent Hayes as pupil of like pleasant char looking, middle aged lady. and was attired in blue cambric dress with barred muslin apron. black cord watch chain around her neck attached to a watch in pocket at her waist. She was assisted by serving woman in her culinary stage work. The following are the recipes for the subjects of yesterday
 Beef OHves-One and a half pounds of beef, cut very thin. Trim off the edges and fat; then cut in strips three inches wide and four long; season well with salt and pepper. Chop fine the trimmings and the fat Add three tablespoonfuls of powdered cracker, one teaspoonful of sage and savory, of pepper, and two teaspoonfuls of salt. Mix very thoroughly and spread on the strips of beef. Roll them up and tie with twine. When all are done roll in flour. Fry brown quarter of pound of pork. Take it out of the pan and put the olives in. Fry brown and put in small saucepan that can be tightly covered. In the fat remaining in the pan put one tablespoonful of four and stir till perfectly smooth and brown; then pour in, gradually, nearly pint and 8 half of boiling water. Stir for two or three minutes, season to taste with salt and pepper, and pour over the olives. Cover the saucepan and let simmer two hours. Take up at the end of that time and cut the strings. Place the olives in a TOW on a dish and pour the gravy over them.
 Spider Corn Cake-One and two-thirds cupfuls of meal, one-third of cupful Of flour, two eggs, two cupfuis of sweet milk and one of sour, one-fourth of cup full of sugar, g small teaspoonful of soda, one teaspoonful of salt, a piece of butter half the size of an egg. Dissolve the soda in one cupful of the sweet milk. Beat the eggs light. Add the milk in which the soda is dissolved and also the sour milk to the dry ingredients and then add the eggs Have laI ge frying pan very hot Put the butter ln It, greasing the sides well and pour in the mix ture. Now pour in the other cupful of sweet milk, but do not stir the cake. Place the frying-pan in hot oven and bake from twen- ty to twenty five minutes.
 Apple Dowdy-Pare and quarter about one dozen good tart apples, put them in kettle with one cup of molasses, small piece of butter and one pint of hot water. Set this on the fire, let it come to @ boil, and while 1t is heating make paste with one pint of flour, one teaspoonful of cream of tartar, one-hslf of saleratus and small cup of milk; roll this large enough to fit into the kettle, and when the mixture begins to boil put the paste in, cover tight and boil gently twenty min utes To be eaten without sauee. This is very nice when the apples are tart and it is made well
 Soft Molasses Congratulations cup of Do molasses, che teaspoonful of saleratus, one of ginger, one tablespoonful of butter or lard, pinch of salt, if you use lard Stir this together and then pour on one-half cup of boiling water and stir in one pint of flour. Bake about one inch deep in sheet. This is very nice if pains are taken to have the water boiling and to beat it well when the flour is 1 added.
 Spanish Eggs-Cook one cupful of rice 1 thirty minutes in two quarts of boiling | water, to which has been added one table l spoonful of salt. Drain through 8 col 1 ander and add one tablespoonful butter. | Spread very lightly on hot platter. On i the rice place six dropped eggs and serve.
 Longevity Of Revolutionary Soldier and His i
 Family.
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