Daily Kennebec journal., 1884-05-19
DaiIp 1keIrueter Jetrn1L
Miss Parloa's Receipts.

At the fourth lecture of the course Miss
Parloa laid especial stress on the impor-
lance of wasting nothing. and making the
most of the odds and ends, which abound
in every family. whether rich or poor.
She suggested ways of making palatable.
hits Of cold meat, cold potatoes. cold sau-
sages, ETC. and the first dish which she
prepared was savory hash. tor which she
gave the following receipt:
MEAT HASH.
Chop fine any kind of cold meat (be-
fore chopping dredge with pepper and
salt This is always the best manner OF
seasoning hash, as BY this means all parts
will be seasoned alike.) II You have cold
potatoes, chop fine and mix with the meat !;
If they are hot. mash Allow one-third
meat to two-thirds potato. Put this mix
ture in the frying pan with little water
to moisten it, and stir in spoonful OF
butter; or il you have nice beef drippings
use that instead of butter. Heat slowly.
stirring often, and when warmed through,
cover, and let it stand on a moderately hot
part of the stove or range 20 minutes.
When ready to serve, fold as you would
an omelet, and dish. Save all the trim
mings and pieces that are left of all kinds
of meat, and have hash once or twice a
week. 1t does not hurt hash to
have different kinds of meat in it.
Miss Parloa next put some rice to boil,
giving the following directions for cook
ing it:
BOILING RICE.
Look over carefully, and wash three
times, one cup of rice. Put this in two
quarts of boiling water, and stir once to
ensure Its not sticking to the bottom OF the
pot Boil thirty minutes in an uncovered
saucepan; after it has boiled fifteen min
utes add one tablespoonful of salt. At the
expiration of the thirty minutes. turn it
into colander and drain. This makes
each grain separate and distinct. instead
of adhering in the sodden mass which
usually appears on our tables.
She then mixed tablespoonful of but
ter with the rice. and heaped it on hot
platter. Upon the rice she served dropped
or poached eggs. the whole making de-
licious dish called "Spanish Eggs" The
eggs were first broken each into a cup.
and then turned gently into pan of boil
ing water and cooked for about one min
ute.
Some cold potatoes were next warmed
over according to the following receipt:
LYONNAIsE POTATOES.
Put one large tablespoonful of nice drip
pings in the frying-p pan. and when hot. add
one tablespoonful of chopped onion. Fry
until of light straw color; then add one
quart of chopped potatoes. seasoned with
pepper and salt. Stir frequently with a
fork till hot Serve in warm dish. Use
as little fat as possible in warming over
potatoes. and cook them only long enough
to heat them thoroughly.
After the hash, eggs and potatoes had
been tasted, and approved. Miss Parloa
prepared an omelet for which she gave
the following receipt, assuring her hear
ers, however, that the secret of having
omelets perfect consisted in having a
smooth and hot pan and hot fire. There
must not be too much of the mixture
poured in at once, and the pan should be
moved quickly while the omelet is being
cooked.
OMELET.
Four eggs beaten lightly, into which
stir two tablespoonful of milk or water,
and about half teaspoonful of salt. If
your butter is very fresh, add little more
salt. Have your irying-pan very hot and
put into it one tablespoonful of butter.
When melted. turn in the beaten eggs. set
on the fire. shake the pan. cook until
light brown then fold the omelet, and
serve on hot plate. You must begin to
fold the omelet while the upper surface is
still very soft. as the process of cooking
continues even after the pan is taken from
the fire.