The Republican journal., 1886-11-11
A Cooking School Lecture.

eve have planned an economical course this
year. and we will use veal instead of chicken
for the croquettes, because it is cheaper and
quite good" said Miss Maynard, the bright
young lecturer at the Boston Cooking School.
The demonstration lectures opened with fair
promise of success. and it was evident that the
course which is to be much more practical and
economical than that of last wear. will attract
an apprecatiye number of learners. The pro-
gramme Oh Wednesday mornings will follow
Mrs. Lincoin's well-known methods, bur many
new things are announced. especially new
desserts. As in other seasons. many house
keepers Were present buSy taking notes or
listening with absorbed attention to the explicit
directions. The lesson of the morning dealt
mainly with fried dishes, oysters, croqucttes
and iishbals, with quite new sort of pudding
called "Tritie." Bread crumbs We're used liz
stead of cracker crumbs for frying, being
easier to brown. "In all frying," said the
lecturer. ''it is first egg and then crumbs" The
novelty of the morning was the pudding,
The first thing TO do is to make the cuStard,
and for this | use only the yolkS. Some people
put in the whites, but like yellow rustard.
Beat up the yolks with a spoon and add three
tablGSpoOnfuls of sugar, with a little salt,
which is always required for eggs and sugar.
In This receipt four eggs are used. but if one
would like more economical clstard, two
eggs and spoonful Of corn starch NAV he
used. Hot milk was then poured on the eggs
and the mixture was put to cook over the hot
water. being poured when completed into Il
shallow dish. If the custard should ever
curdc, it will be mado smooth hy being stirred
over ice or cold water. 1t is more apt to
cnrde by being poured in pitcher than in Il
shallow pan.
After the cu>tard was strained and cooked
the havoring was added. care being taken not
TO flavor the cu>tard while it is warm on account
of the danger of evaporation. Sponge cakes
were arranged in Il glass dish and moiStened
with same. over this were hpapcd a LAYER of
raspberry jam. 4 layer of maccaroons and
cuStard garnShcd with cherries and strips of
almond. When served with whipped cream it
made Il delicious dish. Some fish balls We're
made which were not composed of humps Of
potatoes and pieces of fish. hut We're mashed
with now fashioned ma>her into delicate
balls the quinteSccncc Of the old New England
dish. "Fi>h balls can be made in the evening
and fried in the morning the lecturer added,
''hut they must be heated in the oven before
frying, since il will not do to pat the cold balls
into the hot fat. We Use lard for FRYING be
cause it is cheap. hut cottOE->ccd oil is preferred
by some people" The potatoes and fish We're
boiled together the fish being placed on top.
were fried in a basket and then drained ON
paper. Two varieties Of oysters We're pre-
pared. fried oysters and corn oysters. For
frying. the oysters were washed and carefully
dried. The y3lks of four c@gs, three table
>poonfu> of oil. one tcasI oontul salt and salt
spoon OF cayenne We're beaten together and
the oysters Were dipped into the cog and then
crumbs. again c@@cd and crumbcd and fried.
Corn oysters We're more novel \ pint can of
chopped corn was mixed with two tableSpoon-
tuiS of milk. two we'll beaten eggs. salt and pep
per and flour enough to make thin batter. 1t
i best 10 fry this in hot fat. though it can be
turned Oh a griddle and fried like cakes" said
Miss MaNnard "Gct them round aN YOU can.
like oltl-fa>hioned pancakes" Crogucttc> >haI,-
4