Morning journal and courier., 1883-10-27
aputusI saO Golrrisr.
Saturday. October 27, 1883.
Lessons in Cookery.

Lessons in Cookery.
 Practical lInstructton-dtss Parloa's Lee. tmrea-The Subjects Yesterday--Large ana Attentive Audiences Despite the Rain. s5s.5s @ E Miss Parloa's lessons have now encountered three successive stormy Fridays, in spite of which the interest is steadily gaining. To draw out class of several hundred week af- ter week, as Miss ParIoa is doingin this and other cities, is sufficient recommendation of her instruction. The lesson yesterday, taken as specimen, shows how really practical and valuable it is. She is especially helpful whenever she touches upon the philosophy of cookery. She showed how and why directly opposite effects are got from meat by boiling or steWing. The rolled flank of beef was ea> pecialIy interesting as showing how inexpsn- sive meat can be made very palatabIe. The long continued effort ct listening and Rtten- tive watching is occasionally broken when a smoking dish with its savory odors is taken from the oven, and the class rises and bends eagerly forward to see what it looks like. Maccaroni pie was one dish that had not been advertised How to give three hundred la dies taste of a dish that is only sufficient for three becomes Ia homeopathic problem, but voluntary waitresses see that noone is passed by. The subjects of yesterdays lesson are given below. The course continues eight | weeks longer. l BOILED FLANK OF BEEF.
 Five pounds of ths fresh flank of beef, salt, pep; psr one oupfuI of cracker ern%5 0ne Wipe the beef with damp cloth, and dredse wen psrt be thicker than another cut of the meat from the thick portion and lay on the thin Maae salt pepper and cold water enough to make the crack CT quite moist After spreading the meat with this, roll up and tie 1t and pin in cloth. Place in stew pan and just cover with boiling water. Let this come the boiling point and then set back where 1t
 s sa iH S nearly cold take it up and the cloth but tsndsr slices The water n which t was boil ed will do fer the foundation of vegetable. rice or | nice gravy.
 WARMING COLD MEAT.
 Unless cold meat is to be served in stew it should be cooked but little in relocating. One of the best modes of warming any kind of meat is in a gravy. Out the meat into nice p and with salt and Put two tablespoOnfuls of butter or 6st add heapipg tsbleupooDfpi % of dry 4 Hour stir until rich brown tben add pint of the broth and the simmer until it is heated through This sauce s enough for thee pints of meat The dish may be varied by adding to the meat one teaspoonfu or more of curry powder, by adding one cupful of to matoes to the sHuce by frying onion with the the meat is white the flour can be cooked with the butter unh it bubblss, but 1t must not brown; then pint of milk be placs of the broth. ] BOILING sTEwINe.
 If we put piece of fresh meat in pan of boiling water and another piece in of cold waer and let tho water in which the meat was put cold is ID uch richer with the juices of the msat than that which poorer flavor juices than the piece placed hot water. We why this is. The hot water cosg- meat this fills up every pore. and the juices cannot flow out But the cold water dissolveS the albumen, juices in boiled piece ' of T meat we e'r must nrst plunge it into boiling water and let it boil let 1t just simmer until done. If we wish to make soups. get all the juices into the broth, put Tough pieces of meat made very tender by stew ing long time, but they must never boil. stesine then all parts are tender and eatable.
 In boiling, white meats, like mutton and poultry, with them; or sfiii better way is to thicEiy -four piece of cotton coth pin the meat in it, and
 The meats and vegetables for atsws should whe1. il
 bauId tbsn ba aSSe1 Az soon as ths stev Oonnes te the boiling point akim 1t and set back to thinner The pieces of meat in . stew should come to tha will do this.
 BAKED INDIAN PUDDING.
 l one-third cup of Indian meal one cup of classes spoonius of sue.r one eag. two quarts of mix Is one quart of the milk to boil. Pour the boil ing milk gradually on the milk stirring all the time | when perfectly smooth turn back into the boilel (which must be set into another of boiling water and cook thirty minutes. stirring often. Now add
 the molasses two tablespoonfuls Of the butter, thu cold milk, the egg and salt. Butter deep earthe1 dish, pour the mixture in, and bake in moderate oven two and half hours. | BAKED PUDDING.
 Boil half a cup of rice one pint of water thirt! boil thirty minutes longer, then beat together on cup of sugar. three eggs. two tsasPoonfuls of salt and little lemon nutmeg stir this into the ric l and turn the mixture into buttered pudding disl and hake thirty minutss To be eaten withou sauce.
 MAOARoNI PIE.
 Quarter of Q pound of macaroni, one pound of porl sausage, salt, pepper cupful of bread crumbs m anAIl pieces and nut in