The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-01-04
In A COOKING-sCHooL.
An Expert Gives Lessons in the Culinary
Art-Frying and Sauteing.

An Expert Gives Lessons in the Culinary
Art-Frying and Sauteing.
Boston Journal
Mrs. Lincoln gave yesterday morning, fry
ing sauteing lesson in which she showed the
best methods of preparing Saratoga chips,
doughnuts, Dreaded chops. mullins, fish dOrlay
and Baltimore cream. The new rooms OF the
cooking school, even in the dull weather, were
cheerful, light and airy in great contrast to the
narrow quarters of the old school In the lecture
room were the raised seats filed with ladies,
each of whom had q copy of Mrs Lincons cook
book for reference; two small tables covered
with oilcloth and convenient resting places for
pots and pans; the long work table and the bright
stove Two broad windows at the rear gave suf-
ficient light and air, and it may be said to the
credit of Mrs. Lincons methods that the light
penetrating to the remotest corners did not find
a particle of dust but revealed proudly the pol
ished utensils and the spotless shelves and
tables. The blackboard was inscribed with
the following receipts, among others: Dough
nuts-2 eggs, ! cup sugar, tablespoon
cups flour, teaspoonful soda,
tablespoonful salt, | tablespoonful cinnamon, -four
to roll out. Muffins-1 cup sour milk cup mo-
lasses, saltspoonful salt. saltspoonful CHINA
mon, J teaspoonful soda, egg, rye flour to drop.
Raised Mutins-l cup milk teaspoonful salt,
teaspoonful sugar, cup yeast egg, flour to
drop; rise; add one tablespoonful butter, fry in
rings griddle. Cream-3 cup sugar, l table
spoonful G. s.. saltspoonful salt, pint Cream,
Many useful hints were given on the working
out of the receipts. For Saratoga Chips" she
said, pare the potatoes, place them in cold
water, slice them with potato slicer over pan
of cold water with ice and salt in it, to draw out
the starch, and before frying, dry the slices be-
tween dry towels" Mutton chops were prepared
by an assistant in dainty manner They were
first sailed and peppered, and a fat-proof coat
ing made of beaten eggs and crumbs. The chops
were dried with the bread crumbs, dipped
into the egg and then into the crumbs
and fried. In selecting fish to fry, Mrs.
Lincoln said that she preferred halbut,
and in preparing it she told the assistant
to cut the skin off and separate the fish from the
bone slice it into small pieces and wipe it with a
clean wet cloth. Salt and pepper seasoned the
fish, and crumbs and egg made fat-proof coat
ing. For frying, nice fat should be used, either
lard which has no water in it, cotton seed oil.
The temperature of the fat should be regulated
by the articles to be fried the dishes requiring
the longest cooking needing the hottest fat, as
ish-balls need hotter lard than Saratoga pota-
toes or mullins. Sauseing is French term for
browning process, in which one side of the
article is Drowned quickly and then the other.
All articles should be thoroughly dried before
being placed in the fat Tests of frying differ
according to the articles fried. Saratoga pota-
toes should be placed in basket and shaken,
and if they are crisp they are said to be cooked
and by shaking the pie-plate gently. The pie
should not stick to the knife or move in the
shaking After the lesson the different courses
were served to the pupils, in order that the
testing of the articles should illustrate the nicely
/ Of kho paokinO