New-York tribune., 1886-02-10

for hermit TO hold such concert he felt bound
construe the Law strictly and bring the question W
test Concerning the SUGGESTION that one concI,s .s
had been stopped because the proceeds were 1or tue
Parnel Parliamentary fund, the superintendent
said that no one who knew hlm would think such
thing for moment.
MISS PARLOAS LECTURES IN COOKERY.
INTERESTING DEMONsTRATIoNs-How TO PREPARE
FRIC.NDEAU OF VEAL
A class of about thirty pupils gathered III MISS
ParlOa's lecture room at No. ~ East seventeenth
ST. Yesterday. They came with notebooks ana
cookboOls to learn in the regular course OF aIalIs
and lectures how 20 make fricandeau OF veal ga.e,
puree of spinach, apple lDeringue and ChariOtte
Russo. In place of the charts and chemicals Wnccn
are inseparaby connected with lee ture rooms IN Tue
popular mnd there was a big cook stove dresser
filled with more or less decorated china. table, ana
Miss Parloa behind the last article OF furniture;
Now we'll begin with the jrlcandeau, sara !le
would-be cooks. "Youll find the rule in my new
cookbook. forget the page. Where IS that lhueA
never can find the index and notice as genera era
rule that women never do use lhdeNes-Oh se''
Now what were we looking lot ! :, .,oo d;or,ord
"The index" suggested pupil whose di'ihohu
earrings llistened in the background. -, ,.
= OF course" said Miss Parloa, when the laughte:
died away, "but | meant the recipe Here 1t Is.
Yon can all read for yourselves NOW III Eet.nR I
piece of veal for frcandeau you want piece rom
fine leg near the body. You can't get Just Wh"U you
want in this country, so you have to buy the "hoo
Isn't that the same as a veal cutlctT asked
seeker after knowledge in the front row. ~
"Yes. 1t is what New-lork marketman WI VII
rive Won when YOU ask for q outlet, nut tnc tIuC
cntet is the rib outlet. Having cut the Plete vi
veal so as 10 leave ont the bone wrap Ghe SKIN
around it aud fasten it in shape win SIX skeWeis. IN
pounding il into shape see that the Doaid on WntI
il rests and the mallct are wet. his prevents Tue
fibre of the meat from sticking and breaking lheh
comes the larding. For larding you want piece
of pork of firm texture and only the layer heNI 10
the skin can he used, because that IS the ola iieSh
and Is hard while the rest is new anG tender lhfn
you cut this into lit square strips ana Pnt th' III
ice water. That makes them harder stIL"
AT this point the lecturer produced q ieroclous
looking larding needle and Ornamented the surface
of the veal with three rows of the little whlte
strips of pork while the class locked on with
interest. ~, ~ =,
6Would you lard wild duck in the same way 2
asked the seeker after knowledge
well | never thought that good canNasOack
duck needed any thing to heghtcn its Iavor, re-
piled Miss Paroa diplOmatically. We lara meat
that is dry and needs something 10 ShtPH ~
good fat duck can't be improved upon W hrn iHe
meat is in the pan 1t is generally covered WIN
sheet of clean white paper. Inc paper Husl Dc
oiled with butter 10 prevent II from burning W.
get drier heat for roasting by using the paper nut
fhe flavor of the meat isn't quito as g0Od hecause
the paper inertercs with the bastlhH' FRENZY ol
salt and pepper is used in the process of prepaIaton
and bonQuet of sweet herbs finishes the OpeIatlon
You want only littlc summer saVDry. III III IS useu
nj all with the herbs two spTgs VIII 40 Btca'
many people who don't know how 10 use summer
sayory make themselves obnoxious 10 their lTlehds
by putting in too much. One sprlg VIII ilaVor lour
gallons OF soup.
Tins the object lesson in cookery went on
through the programme, with dissertation question
and answer DEPRESSION ANA illustration, ana WIN
view of pleasantly through il all that drove away
even the slightest suspicion OF dryneSs'