New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-04-01
PRACTICAL COOKERY.
SERIES OF KITCHEN LESSONS WITH DEMON
sTRATIONs BY MISS MARIA PARLOA.
ENTREES AND SOUPS.

| water for each pound of the chicBep's weight
When the water had been heated - the boiling
point 1t was carefully SKINNED. and the kettle was
set back where tho meat would simmer until very
tender-say for an hour aud half. The chicken
was linen skinned. and after the flesh had been re-
moved from the bones the latter put back into
the kettle to boil until the liquor had been reduced
one-nalf The liquor was strained and set away to
| cool during the night.
| At the opening of the lecture Monday the fat
| was skImmed from this hardened liquor and the
| Jelly remaining was turned into q clean sauceran.
Miss Paroa being watchful that no sediment fol
| lowed Saying that for each qrart OF the Jelly
! there should now be used quarter OF package OF
gelatine soaked for an hour in half cupful Of cold
water, twelve pepPercorns, four cloves. small
piece of mace stalk OF celery, onion. the white
and shell of an egg and salt and pepper to taste,
Miss Paroa added the proper quantities and after
| letting the Ingredients boil up once she set the
saucepan back whore they would simmer for
twenty minutes. The jelly was then strained
| through a napkin. layer Of it. three-quarters of
| an inch thick, put into three pint mould and
into ice water to harden The flesh of the chicken
cut into long. thin strips, which seasoned
| mould when the jelly had become hard. Cool
liquid Jelly was poured over the meat and was har-
| deued by means OF cold When the dish was ready
| for serving the mould was dipped into warm water
and turned upside down on platter. Its contents
sliding out in one mass. A garnIsh of parsley i'm
proved ITS appearances and 1T was stated that Tar
| tar or mayonnase sauce also might be- added
| The next entree prepared was lambs tongue in
| jelly. Three tongues. having been boiled until
| tenaer about two hours, were skinned aud their
roots were trimmed of. quart and half q pint Oh
aspc jelly IN liquid state was at hand, and enough
| was poured iut0 two quart mould to cover the
bottom au inch deep 1t was allowed to harden,
and in the meantime leaves were cut out OF cooked
beets with a fancy vegetable cutter They were
| carefully laid upon the jelly III the mould, as
garnisb. and liquid jey-perhaps three tablespoon
| fuls-was gently poured in to hold the leaves in
| place When this jelly was solid, enough more
poured TO cover the pieces OF beet. ana III
was allowed to become very hard. Then the
tongues pnt in, together with halt cupful OF
| jelv, to hold them in place. Some time later the
remaining Jelly was added, and the dish was PIT
! where it would become solid 1t was served like
the chicken IN Jelly. only the garnlsh on the platter
| consisted OF picked Deets as well as parsley:
| white frIcassee of chicken next engaged the at
| tentiOn of the class. chicken weighing about
! four pounds was boiled until tender. The meat Was
freed OF skin and fat and cut into handsome pieces
| Three ablespooDfuls of butter was phi into Try
| ing-pan. and when hot 1t was joined by two
| tablespooniuls of -four The mixture was stirred
until smooth and frothy and there was gradually
added pint OF the liquor iu which the chicken had
| boiled. After five minutes slmmerng, salt and
pepper added. The chicken alsU was sed-
sOned. and then heated in this sauce for about
eight minutes. when halt rupful of milk or cream
| was added. The dish required no further Cooking
| than to boil mp once. mound of mashed and
| Drowned potato was put upon platter and the
| chicken disposed around it; garnish of pars-
| ley beiug finally added
| Soups were next in order. The first was mock
| blsquc Three pints of milk-less half cupful =
were put into y double kettle to boil, and quart
of canned tomato was nut on to slew. The mix
| reserved was mixed smUOthly with large table.
spooniu of -four. and this paste at once stirred
| INFO the boiling milk. which was to cook ten min
utes. A large tables pOvntul of soda was added TO
| the tomato. which stirred well at this point
| and was aiterward rubbed through strainer line
| enough to retain the seeds. piece Ut butter the
size of an egg and proper quaint tiles of salt and
| pepper were added to the bolrg milk. and finally
| the tomato added. Miss Parioa sad that II
| only halt the quantities were used throughout, the
tomato should be stirred well before is taken from
the can, bevadse the liquid portion Is more acld
| than the solid.
| For tomato soup quart of canned tomatoes and
| pint or hot water were heated to the boiling point.
aud them stirred two heaping spoonfuls of
| -four one of butter and one OF tomato, mixed TO
| gether. teaspOOntE l each of sal, and sugar was
added. and after boiling for a quarter of an hour
the coup was rubbed through SIEVE; WIN IL
were served little squares of toasted bread--the
bread having been cut into thin slices, butered, cut
into squares. and Drowned in quick oven, butter
| cd side up
Miss Parloa omitted her usual Tuesda afternoon
| lecture and gave talk Marketing insead
| A side of beef was placed upon the long demon
| stration table, and u Jefferson Market butcher sep
araled it into the different cuts" under Miss
| Parloa's direction. When the beef had been cut
into the hind" and /" fore " quarters, Miss Parloa
| explained that it would be much easier keep the
different cuts in mind if clear idea of tue form
| and position of the bones at the animal were OBJ
tanned. 1t was also good plan 10 get the shape
! and direction of the backbone firmly fixed IN the
memory aud To take that as starting point In
| learning the cuts.
| "The muscles OF the neck aud legs and certain
portions OF the animafs body are used constantly,
| Miss PaIlOa continued, aud as they are coDtn
| uay contracting and expanding. they become much
tOuQner than other portions of The body. But they
are also richer and more Juicy than those PORTIONS
which are tendeTer because there is freer flow OF
| blood and uIInent to the muscles that are more
| often exercised. Keeping that III mind. and think
| .Afgn Ia a ~
| t. remember what portions are tougher but more
nutritious than Others. and what portions are ten-
derer but less nutritious than Others. This IL the
LON. as yOu see and this the round. while ir0m the
on extends this piece called The flank and inside
flank. The inside flank is used largely for coming,
braZlugor rolling and stuifing For shifting, roll II
up ait making a dressing for II of rolled crackers.
salt and pepper, and take OIL all the suet. while
leaving the TAI, as the suet gives disagreeable
ay OF to it, Tie the roll in a CLOTH just cover 1t
with boiling water and let 1t simmer slowly TIL
zone. Then len 1t get perfectly cold before cutting
it IN slices Embedded in this coll of suet here are
the Kidneys which are nutritious and palatabe II
properly cooked. Beneath the kidneys aud snet 10
| the lenderlon. This ~ a layer OF hesh which Is
used scarcely at all IN muscular acton and is Kept
very warm by these thick LAYERS OF suvt so that
| there is very litlo juice or nutrition IN It, You
have to lard it or h. chy spiced dress
| Jugs to make it pslatable, and it is not iii TO be
ven to sick persons. For coIned beef the more fat
you it the better. as the fat keeps the nu-
tritous juices of the meat from being drawn out
| into tue brine. So | think that it is really moro
economical to buy very fat piece OF beef tor corn
ing, although none OF your family Will cat lat
cOrned beef. because YOU save so much OF the nu-
triton and can try out the fat after IS cOrned Tor
use as shortening and for other similar purposes.
III Won wish to make clear soup from the lower part
of the leg, do not boil much bone or grlste with
ths meat aud do not boil il long. because tho lime
of the bone will noon begin 10 dissolve and will
whiten the SOUP | should think, however. that the
whItened soup obtained from boiling the Zones
would be good for children Oh account CT the lime
winch it would contain. The eud OF the oin to-
ward the ribs You see grows gradually smaller
That is called the small porterhouse The other
end is called the large porternouse. When tho
hndquarter and about seven ribs from the fore
auarter are cut off you have about all the choice
portions of the animal There very little demand
10: The other parts, because they are tough. II you
are going to give diDrer-party and wish I'd have
6llet of tenderlon, | would adv ise you TO Duy q
very large piece of the Oln. which you can get Tor