The Portland daily press., 1885-03-07
LECTURE ON COOKING.
Mrs. ID. A. LIncOIn's Talk to Portland
Ladies.

In Reception Hall yesterday afternoon a fair
sized audience gathered to hear Mrs. DR.. A.
Lincoln's lecture on cooking. While the aud
fence was composed mostly Of ladies, several
gentlemen attested by their presence an inter-
est in the manner in which refreshment for the
inner man is prepared.
Cooking, as Mrs. Lincoln cooks, must be a
pleasure indeed. The lady and her attendant
in neat aprons and caps were surrounded with
the requisite paraphernalis arranged in such
order that no time was consumed in searching
for required articles, An oil stove supplied
the necessary heat without generating that
vast unnecessary quantity which usually makes
cooking such unpleasant work.
In beginning the lecture Mrs. Lincoln said
that she had often been urged to come to Port
land, and had desired to do so but her home
duties and her labors as instructor at the Bos-
ton Cooking School, for the past five years,
had heretofore made it impossible to take up
much outside work. Withdrawal from the
latter institution had now given her more op-
portunity and she had improved it by coming
to Portland Then followed description OF
the lectures in the usual courses.
The afternoons lesson consisted in instruc-
tion in the various ways of using oranges.
Mrs. Lincoln's manipulation of the fruit
showed that it possessed possibilities hith-
erto undreamed of by many people. We give
two of the recipes to show Mrs. Lincoln's
method.
Orange Charlotte-One-Ehird box gelatine,
one-third cup cold water, one-thifd cup boiling
water, one cup sugar, juice OF ono lemon, one
cup orange juice and pulp. three eggs (whites),
mould lined with sections of oranges.
Orange Omelette-Two eggs, yolks and
whites beaten separately, two tablespoons
orange juice, two teaspoons powdered sugar,
pinch salt; add all this to beaten yolks; cut in
the beaten whites, place in well battered ONE
lette pan, cook carefully until brown on bot
tom, then place in oven on CRATE till cooked
through.
In the evening, Mrs. Lincoln continued her
demonstrations of the possibilities Of cookery.
There is right and wrong way in this, as in
every other art. Cooking should be done on
scientific principles. In measuring half tea
spoonful of soda it was pointed out thai it was
best to fill the spoon and then dividethe soda
lengthwise with a knife. NUMEROUS other
things like this, small in their way but which
collectively do much to enhance thacomtort OF
the cook and the quality OF the preparation,
were shown.
1t is impossible in a newspaper report to do
anything like justice to Mrs. Lincoln's lec-
lures. The work OF the lecture must be seen
and tasted to be fully appreciated. II Mrs.
Lincoln receives sufficient encouragement she
purposes to give course o. lectures In this
city. The peouniary outlay p those attending
is small, the practical result is large and one
which will we'll repay the est and effort Of the
learning. There is scar;ely anything in the
realm of household econGny more important
than cooking. The effest OF what people eat
on the temper and disposition of the eaters
should not be overlooked. There is often
more spiritual beneftlrom a well cooked dish
than from sermon. Portland ladies should
remsmber this and. encouraging Mrs. Lincoln,
derive benefit from her lectures.