Savannah morning news. [volume] (Savannah) 1868-1887, 1886-04-02
COOKING ASA FINE ART.
MISS MARIA PARLOA's OPENING
LESSON.


duettes and Lemon Sherbet the Firs
Day-The Lesson for To-Day.
All Of seventy-6ve ladies attended Mis-.
Maria Parloas first lesson in cooking al
Metropolitan hall yesterday. Perhaps
there were more than seventy-fve present
for grouped in several semi-circlos OF
DhaIrs facing the instructress it was
hard matter to coun them. Miss Parioa
audience, or her class as she called H.
was made up OF Savannah's best known
= ladies. On a different occasion they
might be seen at a charity ball or bazaar
or any leading social event.
The lesson was to begin at 10 o'clock ana
few minutes later Miss ParIoa assembled
the platform and prefaced her lesson with
some general remarks about cooking ana
cooking schools Something had
been sand about the hour Of
beofpufnq-1O o'clock. That was
rather early some OF the ladies thought.
Miss Parloa inquired what time they
wanted 10 get home. An ordinary lesson
lasts three hours she said. and she also
warned her class that che likes TO talk.
After a little discussion, the matter Of the
hour Of opening was laid upon the table.
fsThere will not be so many dishes, but
great many principles" remarked NJ ISIS
ParlOa Then she added that she treats
all OF her pupils as though they knew
nothing about cooking.
"Ask whatever you please. ! do not
mind answering questions, but please re-
member to put down things exactly as |
say, and afterwards ask the questions"
she continued. She stated that she tried
70 consider the local markets and SUD-
plies in arranging the list Of subjects for
demonstration during the course.
Chicken crOquettes was the first thing
on the printed programme. When she
got to that point Miss Parloa began 10
rattle the knives and spoons, which had
been laid with the greatest precision
Upon one Of the two tables on the plat
form. Both tables were covered with
bowls, pans, dishes, cutlery and small
measures. A good sized kerosene stove
surmOunted one end OF the platform, and
on the stove were two or three kettles.
"NOw for the crOquettes," aud Miss
Parloa turned half way through one of
her books on cooking and read: zone
solid pint OF finely chopped cooked chick
en-, l tablespoonful OF salt, Il teaspOonfui
pepper (white), l cupful of cream or
chicken stock, 1 tablespoonful OF -four, 4
eggs, teaspoOnful Of onion Juice, table
spoonful Of lemon juice, pint Of crumbs,
2 tablespOontuls ~ butter"
snow we have the quantities." re-
Bumed the lecturer. Put your cream on
20 boil, mix the -four and butter together,
stir into the boiling cream, then add the
chicken and seasoning. Boil for two
minutes and add two of the eggs well
beaten. Take from the fire Immediately
and set away to cool. When cold shape
and fry" While Miss Parloa was read
ing the recipe and was slowly giving the
directions, pencils in the hands OF all the
ladies' were rapidly flying across the
pages OF note books. Next the class was
shown how to pare apples and potatoes,
and special attention was laid upon the
necessity for smooth pairing.
Then the lemon sherbet, which was the
last thing on the programme, was taken
uD. Miss Parl0a said that there are two
ways OF making lemon sherbet, but this
IS the recipe she used: ~ pints sugar,
pints water, the juice Of 10 lemons; boil
the sugar and water together for %
minutes; add the lemon juice, cool, strain
and freeze"
The water and sugar were put in a
kettle and set on the stove to boil, and
then Miss ParlOa went back to the crO-
quotes and prepared the mixture. White
pepper, she remarked, is the most
likely to be the least adulterated.
While on the subject Of pairing
and slicing potatoes the class
was advised TO soak the potatoes, after
Elicing, in ice water. II soaked for a few
hours or over night they are much i'm
proved for frying. The slices should be
drained thoroughly before frying. The
thinner the better they are. For French
tried potatoes cut them lengthwise in
from four to eight pieces according 10 the
size.
Lard or fat is hot enough to fry pota-
toes, crOquettes, etc, when there is Just a
sign of motion On the surface and when
a little smoke rises from the centre.
boz .fs.Nrg IL arE
utes was given and there was a lively
hum in the hall until the teacher brought
down spoon vigorously on the table and
called the class 10 order. About
the next thing was lesson
on breaking ice. Ten pounds were put in
stout canvas bag and Miss ParlOa gave
IT several blows with a wooden mallet,
and then passed it over to "Mary," her
cOlored assistant. Mary disappeared
with the ice and mallet and in few min
ute6 returned with a bag full Of broken
Ice. The ice and salt were packed
around the can in freezer and Mary was
sent out to turn the crank while the sher-
bet mixture was freezing. When she re-
appeared after an absence OF 20 minutes,
ana the sherbet was taken out, sew
eral ladies exclaimed that they never saw
SUCH sherbet. 1t looked just as though it
WAS made OF milk instead of water.
There was some speculation as to now
lhe appearance was obtained. Miss
Parloa said that it was produced Dy turn
ing the crank leisurely for the first ten
minutes and very rapidly for the next
ten. The French do not want their ices
20 have the milky appearance, she said,
and they always try TO avoid IL.
The mutton outlets were next prepared,
and while they were cooking the GRO
quettes were fried and the potatoes. The
omelets were allowed to go over until to-
day.
This mornings lesson includes oyster
soup, creamed oysters, beef steak with
maitre d 'hotel butter, corn mullins, Gus
taTd soulfe and creamy sauce.
The ladies who were present yesterday
expressed themselves as highly pleased.
They were certainly much interested
The lesson, being the first of the course,
was little longer than the others VIII be
when everything is 10 perfect working
order. II was paste O'Clock before yes
berday's lesson was over.
Miss Parl0a speaks very pleasantly,
ana makes her lessons entertaining with
many a story and ban mot
--
DISTRESS AT KEY WEST.
a Condition of Anurs that Appeals
Strongly to the Charitable