Savannah morning news., 1886-04-20
AT THE oooKING SCHOOL.
Miss Parloa Tells Her Class 40" !"
Make strawberry ShOrtcAke'

MISS PAriOR IelA aSt Cif'7'
Make strawberry shOrtcAke'
Those ladies who went TO the COOKING
school Yesterday were treated to some Oh
tho greatest delicacies Miss Parloa mas
vet made. one of these was caramel ice
cream and another was strawberry short
cake. Old Isaac Walton, the ex-haDer-
dasher and angler said of the little wild
strawberry that God might have made
better berry, but ne never did. If he was
alive now he would probably rise to re-
mark that skilled chefs or diploma wear
ing teachers may possibly get up some
better KIND Of short cake in the future
than strawberry, but he would add that
tuey have not done 1t yet.
A heap OF the luscious berries stood on
one OF the tables all the morning, for the
short cake was about the last thing made.
| When it was finished, though, and turned
out with a peach-blOw tint, or more prop
! erly speaking crushed strawberry, the
ladies said it was delicious.
Miss ParlOa makes two kinds OF straw
berry short cake. She distinguishes them
by calling one ''sweet strawberry snort
CAKE" and the other simply ''stra wberry
short cake" The ingredients and way of
making the "sweep variety are as fol-
lows:
Three eggs, one cupful Of sugar, two Of
flour, one tablespoonful OF butter, one
scant tablespoonful of cream of tartar, a
small half teaspOOnful OF soda. Beat the
Lutter and sugar together. Add the eggs,
well beaten. Mix the soda and cream Of
tartar with the -four and rub through
sieve. Stir into the beaten eggs and
sugar. Bake in deep tin plates. Four
can he filled with the quantities gwen.
Have three pints OF Strawberries mixed
with a cupful of sugar. Spread layer
Of strawberries on one OF the cakes, lay
second cake over this and cover with ber-
res, or meTingue made with the white
of an egg and a tablespoonful of pow
dered sugar may be spread over the top
layer of strawberries.
The other recipe is: one pint OF -four,
measured before sitting; one teaspoOnful
OF cream Of tartar; half teaspOonful of
soda; One-fourth of teaspOonful of salt;
two tablespo0nfuls Of sugar; four of but
ter; one teacupful of milk. Mix the other
dry ingredients with the -four and rub
through a sieve; rub the butter into
the mixture and add the milk; but
ter two tin squash pie plates;
spread the mixture in them and bake
in a quick oven from 18 to 20 min
utes; mash one quart of strawberries
with three-fOurths OF cupful of sugar.
When the cakes are taken from the oven
strawberries and sugar into each cake.
Serve Immediately.
The caramel flavor of the ice cream was
obtained by putting small cupful of SUI
gar into small frying-pan and stirring
over the fire until the sugar turned liquid
and began to smoke Then it was turned
into boiling mixture that was composed
of one generous pint OF milk, a cupful of
sugar, half cupful of -four scant) and
fvUn ftor n rfffg hos
poured into the mixture the whole is set
away to cool. Then quart of cream is
added and the whole strained into the
freezer and frozen. The flavor can be
varied by browning the sugar more or
less.
The macaroni after being broken and
washed was prepared by boiling rapidly
Tor % minutes in two quarts of water
into which a tablespoonful of salt had
been placed. The cream Bechamel
sauce was made from three tablespoon
fuls of butter, three scaut ones of flour,
ten pepper cOrns, small piece Of mace,
half an onion, a large slice of carrot, two
cupiuls of white stock, one of cream,
salt, little nutmeg, two sprigs of par
sley, one of thyme and one bay leaf. Tie
the parsley, bay leaf and thyme together.
Rub the butter and -four to a smooth
paste. Put all the ingredients, except
half an hour, stirring frequently. Add
the cream and boil it once. Strain and
pour over the strained macarOni.
The Yorkshire pudding for the roast
beef was made from one pint of milk, two
thirds of cupful Of -four, three eggs and
one scant teaspoonful of salt. Beat the
eggs very light. Add salt and milk, and
then pour about half a cupful of the
mixture upon the -four, and when per-
fectly smooth, add the remainder. When
the meat is roasted in the tin kitchen let
the pudding bake in the oven for half an
hour, and then place it under the meat
TO catch the drippings.
To-day's lesson will be the last one of
the course. Next winter the managers of
the Industrial Home hope TO get up
another class. The ladies of Macon, Au-
gusta and Atlanta are anxious to have
lessons on cooking and it is quite prOba-
bic that class will be organized in each
Of those three cities, and Miss ParlOa,
who has promised to come back if class
is organized here, will conduct all of the
schools together, going from one city to
the other.
The course in this city has been fairly
successful pecuniarily, and the Indus
trial Home will realize something from
the proceeds. A great deal of interest
has been developed among the ladies in
better rcooking, and indirectly the charita-
BILE institution has been benefited by the
attention called to it through the lessons.
To-day's lesson will be devoted to
salads and tomato soup.