Morning journal and courier., 1883-10-13
aplrusI suh Gourisr.
Saturday. October 13, 1888.
Miss ParIoa's Lecture.

Practical Information of Great Value to Every HousehoId-Whnt hose See and Learn Who Attend the Cooking schooI at English Hall.
 To one not acquainted with the facts 1t must have seemed somewhat strange to see SO many ladies, both young ladies and mat rons of middle age, going into English Hall about o'clock yesterday afternoon. They all had note books and pencils and seemed bent upon an errand of great interest. But it would have struck the average man as still more strange to enter the room steaming with the odor of the kitchen and see the enthusias- tic, benevolent looking woman on the plat form making stews and cooking honlny ana oatmeal very inadequate idea of the val ue of these lectures on cooking can be gained by reading newspaper accounts. Besides the receipts Miss Parloa gives instruction or the greatest value about them and she cooks the dishes in the presence of the listener so that all the steps in the construction of the pie or the stew, as the case may be, can be followed and the devious ways made very plain. It would be hard for one to go astray in the building of pudding or an omslet after see ing Miss Parloa do it.
 The lecture was well attended yesterday af' ternoon and the dishes explained were inter esting, being good, substantial, everyday sort of dishes which need especially to be cooked in the best way They are as follows:
 IRISH STEW.
 Three pounds of the cheap parts of mutton, two onions one small white turnip, one small carrot, on quart of pared and sliced two ss 8a Tt STt the hutton M into small pieces and pare and cut thin pieces the onions turnip ana car four. salt and pepper. Add the water, and let all come to the boiling point. Skim the stew and ser back where it will bubble for two hours; then add inc rotatoes and cook for fortyfve minutes longer DUMPLINGs.
 One hint of flour measured before sitting, one-haR teasnoonfuI of soda, of of tartar one-haf of salt, ore of sugar. Put all into sieve, mix thoroughly, and run through the sieve; then wet the board, turn the dough (which should have been stirred into smooth ball with spoon) on 1t, roll cook ten minutes as directed Things to be carefully noted: That the dump1ngs boil just ten minutes; that they sink too deep in the soup that the soup is boiling rapidly when they put in; that the fits tight the pot that the steam shall not escape and that the pot boa all the time that carefully followed, will insure success every time.
 QUAKER oATRLET.
 Three egqz, cne and a half tabIespsonfuls of corn starch. half cup of milk half teaspoonful of salt tablespoonful of butter. Fat g0od sized omelet frypan with tn cover CO neaG B0A6 LQo yOlAB of the eggs tho EaIt and the corn starch together then beat the whites sti froth add to the yolks, spoonful Of butter, pour the mixture in and cover with the hot cover; keep where it will not burn, but m %o s TSs es a b1 bsyip the cream sauce poured around it.
 HoMINY.
 Wash in two waters cup of honniny, stir it into boil from thirty sixty minutes. Sixty bet ter than thirty Stir often and be careful that 1t does the coarse. To be eaten as a vegetable with meat, with butter and sugar, or with milk. It IS much more nutritious than rice.
 Oatmeal fig richer in desh-formers than wheat It is used mush, eaten with milk, cream, butter sugar or syrup, the most common being sugar and milk It is prepared for the market in different ways of the best being pearled oatmeAl that s, all the hard outer husks taken off, and it Is then crushed and very fine. For most persons, oatmeal Is very healthful but there persons with very delicate oughIy peared the husks rritate the lining Of the stomach. Oatmeal, indeed all other neals should be very thoroughly cooked
 Stir 1t into plenty of boiling water and boil two hours. Bread is sometimes made of fine oatmeal but not very often in this country.
 CREAM PEE.
 Make the crust the sponge cake and bake in four deep tin paus When cool split in two with sharp knife and fill with the filling. Filling sugar, half cup of hour two eggs Put the basin in which the milk Is into another of hot water. Beat the sugar. flour and eggs together until they are light and smooth, and when the milk bols stir in with teaspoonful of salt. Cook twenty minutes stirring often. Flavor with lemon. This will fill four pies. The pint Of milk must be generous and the half cup of flour scant.
 CAKE
 Three eggs, one and half cups of sugar, two o1 -four, one-balf of cold water. one teaspoonfu1 ot cream of tartar, one-haH of saeratus. Beat the sugar and eggs together and add the water when they ara light, then the -four, in which mix the saeratuE and cream of tartar. Flavor with lemon and bake 1I quick oven twenty minutes. This will make two sheets of cake.
 
 Ono pound of corn meal, pint Of flour, pint o1 milk 8 3tabespoonfuls of baking DOW der, teaspoon full of salt Is cup of sugar, eggs mix the cry in gradients together and rub them through sieve beat the eggs light add the milk to them and poul on the dry ingredients mix thoroughly; bake 30 min utes in buttered tin or muffin pAns make two sheet or 24 muAans.