Savannah morning news. [volume] (Savannah) 1868-1887, 1886-04-09

The Attendance 81 ths Cooking school
St4I lacveasl


Miss Nara rs-.aa gave les 18th de-
I1oastrst.1a lesson 10 coo~iat ~ Metro
uoIian Ran Yesterday. a,l-.e as man!
..4...ss oe-e r-es.a. as at any OF the pre-
a.aus lessons. Cplatla -ailery were hSIi
= dozen ca.As uao -afej serenely down
..-atra tl.-- i4at were taking place
uron ,as platform. Pul paste, chicken
vr.-au-,ea,. oyster pstt.es, cheese cakes
ANA t4r.s mrrIsyd the OIL ot fare.
a Er.si msuy ladies' have expressed re-
srat at having missed the lesson on
chicken crnguattes and mutton outlets
Dreaded. + yesterday N ISIS Parloa said that
on next Cues,a the cr0quettes aud cut
lets viii be substituted for the orange
cake. she saws that she used TO think she
could make cake, Uut now She does not
pr. es- 90 be an expert Next Tuesday
night Miss ParlOa will give the lecture on
marketing TO husbands Tickets will be
The same price a. for "a single lesson, i5c A
BrOUght0n street grocer wrote 10 the lady
managers, and offered to furnish what
ever teas aud cofees will he needed Tor
Mondays lesson.
This is the recipe by which the puff
paste was made: one quart OF pastry
hour, pint Of butter, l tablespoonful OF
salt, 1 OF sugar, Ia cuDiuls of ice water.
Rinse large bowl or pan with boiling
water ana then with cold. Han NIL il
With cold water Wash tue butter in this,
working il with the hands until light aud
waXeY. This trees IL Of the salt and but
termilk, and liLhtens it so that the pas
try is more delicate shape The butter
into two thin cakes and put in a pan OF
ice water to harden. Mix the salt and
sugar with the -four. WIN the hands rub
one-third OF the butter into the -four. Add
the water, stirring with a knife. stir
quickly and vigorously until
the paste is a smooth ball.
sprinkle the board lightly with -four
Turn the paste on this and pound quickly
and lightly with the rolling pin DO not
break the paste. Roll from YOU and to
one side; or. II easier TO roll from you all
the while, turn the paste around. When
it is about one-fourth OF an inch thick
wipe the remaining butter. break itin bits
and spread these on the paste. Sprinkle
lightly with -four. Fold the paste one
third from each side 50 that the edges
meet. Now fold from the ends, but do
not have these meet. Double the paste,
pound lightly and roll down TO about one
third Of an inch in thickness. Fold as be-
fore and roll down again. Repeat this
three times if for pies and six times if for
VOl-au-Vents. patties, tarts. etc. Place on
tho ice to harden when it has been rolled
the last time. 1t should be in the ice
chest at least an hour before being used.
In hot weather If the paste sticks when
being rolled down put it on a tin sheet
and place on ice. AS soon as it is chilled
it will roll easily. The less flour used in
rolling out the paste the tenderer 1t VIII
be. No matter how carefully every part
OF the work may be done the paste will
not be good if much -four is used.
The oyster patties were made thus: 1
pint of small oysters, 4 pint Of cream, a
large teaspo0nful of flour, salt, pepper
Let the cream come to a boil. Mix the
-four with little cold milk and stir into
the boiling cream. Season with salt and
pepper. While the cream is cooking let
the oysters come to a boil in their own
liquor. Add the oysters TO the cream and
boil at once. Fill the patty shells aud
serve. TIE quantities given are enough
tor eighteen shells.
The dishes for tO-day's lesson are;
Bisque Of oysters, baked fish, Hollandaise
sauce, dropped fab balls, Bsvarian cream,
coffee Jelly.