Savannah morning news. [volume] (Savannah) 1868-1887, 1886-04-06
SHOWING HOW TO COOK.
MISS PAEIOA TELLS HOW no
PREPARE MANY DISHES.

Z
the North.
Miss Parloa's class in cookery at NJ ct
fopolitan hall, looked yesterday as II II
had grown some over Sunday. one
might think from her audience that the
ladies Of Savannah consider it the proper
thing, In a fashionable sense, TO attend
the cooking school. But that would not
account for the interest they take IN It,
One of the lady managers remarked yes
terday that the ladies' all over the city
are talking about the school.
FiguratIvely speaking, the school-0eu
rang few minutes before ten. Literally
it was tattoo beat by Miss Parloa with
a big spoon on the table that summoned
the class to order. some Of the ladies
had provided themselves with lunch,
which the rules did not forbid them from
eating during school hours. In the mid
die Of the lesson the teacher paid South
ern ladies' "a neat compliment. Sac was
dextrously breaking eggs and separating
The whites from the yolks, keeping up,
meanwhile, running fire Of explaua-
tory remarks in cOllOquial strain
''You know how to use your hands set
ter than my pupils OF the same Class In
the North. They do not learn now to use
their hands until they haw@had about ten
lessons. Your answersfindicate that YOU
are accustomed to rake good many of
your own fancy Jhings.'
After a enort pause Miss Parloa said,
suddenly, 81 do not want you to imagine
that there are no good house keepers in
me North" Miss ParlOa was well sup
(pied with modern household appliances.
Egg beaters. whip churns, lemon
squeezers, and all sorts of kitchen uten-
sils were scattered over the tables. While
whipping cream Miss ParlOa remarked
that it Is short, hard strokes that are
wanted, so as 20 force the air through
the cream or milk.
The first thing on the programme was
an eutree, blauQuette OF chicken, with
rice border. The directions which Miss
ParlOa gave are as follows:
zone quart of cooked chicken. cut IN
delicate pieces one large cupful OF white
stock, tablespoontuls Of butter, heap
ing tablespoonful OF -four. teaspoonful Of
lemon juice, 1 cupful OF cream or
milk the yOlks Of eggs, salt and
pepper, makes blanquette Of chicken. Put
the butter in the saucepan, and when hot
add the -four. Stir until smooth but not
brown. Add the stock and cook Two min
utes; then add the seasoning and cream.
As soon as this boils up add the chicken.
Cook ten minutes. Beat the yOlks OF the
eggs Win 2 ldDlBHpOUutulS Vi HIM sur
into the blanquette. Cook about half a
minute longer. This can be served in
rice or potato border, in a crOUStGde, on a
hot dish, or with a garnish of toasted or
ried bread"
The next thing was rice borders.
"These are prepared in two WAYS. The
FIRST is 10 boil the rice as for vegetable
aud with a spoon heap it lightly around
the edge of the fricassee. ragOut, etc. The
Cd IA n lt funn
Put cupiul of rice on to boil in 8 cupfuls
of cold water. When it has been boiling
half an hour add , tablespOonfuls OF butter
and / heaping UeaspOOnful of salt. Set
back where it will Just simmer and cook
one hour longer. Mash very fine with
spoon, add well-beaten eggs and stir for
three minutes, Butter a plain border
mould and fill with the rice. Place in the
heater for ten minutes. Turn upon a hot
dish. Fill the centre with a fricassee,
salmis or blanquette, and serve hot. A
mould with a border , inches high and
wide, and having space in the centre
81 inches wide and II long is pretty and
convenient for rice aud potato borders,
and also for jelly borders with which to
decorate salads, boned chicken, creams,
etc"
The next thing was royal diplomatic
pudding. "SoaB half box Of gelatine in
halfa cupful of cold water one or two
hours. Pour on this "a off pint of boiling
water and add the JUICE OF lemon, a cup
full Of sugar aud y pint OF wine. STIR
and strain. Have two moulds, one hold
ing quarts, the other l quart. Put
LAYER Of ielly in the large mould and
place on ice. When hard garnish with
candiCd cherries cut in two. Pour in a
few spoonfuls of liquid jelly, not hot, to
hold the cherries, and then pour 10 enough
TO cover them. When the jelly is perfect
~ hard set the small mould in the centre
OF the large one and fill the space between
with Jelly, fill the small mould with ice
and set both in basin Of ice
hard remove the ice from the
small mould, which dill with warm water
and lift it out carefully. The vacant
space is TO be filed with custard made
from the yOlks OF eggs, Il a cuptul of
sugar, , table spooniuls OF wine, tea
spoonful Of vanilla extract, y a box Of
Relatine soaked IN = a cupful Of cold
water, scant cupful Of milk. Put the
milk TO boil. Add the gelatine and the
eggs and sugar, beaten together strain
and add the wine and vanilla. When the
custard begins TO thicken add half a pint
Of cream whipped TO a stiff frOth. Pour
the custard into the space mentioned aud
let 1t stand until il hardens. Turn the
pudding out OF the mould and serve with
soft custard poured around il.
The soft custard recipe is as follows:
One quart of milk, l scant half teacuplul
Of sugar, y teaspoonful or salt, the
Yolks Of Seggs and whites OF ., 1 teaspoon
full Of lemon or vanilla flavor or half as
much OF almond. Beat the sugar and
eggs together and add / cupful OF milk.
Let the remainder OF the milk come to a
boil, pour it on the beaten mixture. aud
put this on the fire in the double boiler
Stir until il begins to thicken, which will
be In about five minutes, when add the
salt and set away TO cool. When cold
add the flavor. Serve in custard glasses.
Another delcacy is wine jelly. One
box Of gelatne, \ pint OF cold water, ~
pints Of boiling water, pint OF sherry,
pint OF sugar. the juice OF lemon. Soak
the gelatue TWO hours in the cold water
pour the boiling water on it and stir until
dissolved, add the lemon juice, sugar and
wine, strain through a napkin, turn into
mOulds, and when cold place in the ice
chest for six or eight hours,
As the preceding recipes had not used
up all OF the whites Of the eggs that had
been broken, Miss Parloa gave these d.
rectlons for making "angel cake" The
whites Of IL eggs, - cupiuls of granu-
lated sugar, ! cuptul OF pastry -four
measured after being sfted four times ),
teaspOonful ofcream OF tartar, l0fVanilla
extract. Silt the -four and cream OF
tartar together. Beat the whites TO a stif
roth. Beat the sugar into the eggs aud
eEN a nd