The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1893-03-24
YOUNG MEN, BEWARE.
Cooking Class Opens It's
Session With an At
tendance of Young
Ladies.
PRETTY CAPS AND APRONS.
Brown Bread, Dreamed Fish and
Such Traps for The Unwary-
Notes from the Social
World.

The latest development in classes has
deveioDed. Last night, in the lecture
room OF the Tabernacle. Miss Harriet H.
Pond gave the first of a course of demon
strative lectures in cooking for the benefit
of a class of women, and indirectly OF the
men on whose digestions the class will
practice today. The dishes were all OF
the cookery falsely called ~"plalp," since
G baking powder and salt are quite
capable of omission in moments OF alb
straction. The programme called for
brown bread, fresh Goldfish creamed, yege-
table soup and tea biscuit.
SWEET SIXTEEN.
Til ere were Just sixteen women present
when Miss. Pond began her talk. This
includes the representatives OF the press,
who occupied the front row and tried to
look as if they had kept all these things
was one man. at first, who took
tickets and sampled results with
masculine recklessness; later IN the even
ing hi was joined by a basso, who Kept
close to the door and did not partake, and
by a meek young man. Inab was ali Ine
masculine element.
Miss Pond made a picture such as
would please anyone when she came upon
the platform. Over her black gown,
which had elbow pufs. she wore a white
lawn apron, kerchief and sleeves, EN-
broidered collar and turnover cuffs.
There was a black bow on each shoulder.
ald al larger one In her hair. Her first
composition was Boston Brown Bread.
not The Try ninjun" that is the historic ac-
compartment of beans, but a composite
variety, made as follows:-
cup Graham, sfted,
i cup Yellow Corn Meal,
h cup Wheat Flour,
u cup Rye,
/ cup Milk,
cup Mollasses,
/ teaspoonful baking-powder
Is teaspoonful salt.
Mix all together. Put into well creased quart
mould.
Miss. Pond met the statement that
Graham should not be sifted by showing
| the residue OF the bran left from the pro-
cess. The molasses aud milk were stirred
together, The dry ingredients mixed. then
the two united, anu the mixture placed
in a quart thu with II TUNE up the
middle to make it bake even. The tin
had been creased with a little fiat paint
brush, an idea that will be appreciated
by those vino have gone %scrubbing around
the inside of cake tins with a scrap OF
buttery paper. The tin is put in a boiler,
allowing the water cover about rs of the
surface, and given three hours to boil.
The longer it is cooked the darker it be-
| comes, and extra cooking Won't hurt it.
When done. lift from water, remove
cover. set in oven, with door open, fifteen
minutes to dry at the top.
FASTING FARE.
Vegetable soup without meat came
next. It is thus produced:-
2 potatoes,
2 onions,
! carrot,
] turnip,
] parSnip,
/ celery root, all vegetables diced. and a little
under size.
9 tablespoonsful barley.
2 tablespoonsful chopped parsley,
1 full teaspoonful salt.
u teaspoonful pepper,
2 quarts water,
2 tables poonsful of butter.
Put the butter, with the onions and carrots, in
a frying pan, and let them become thoroughly
saturated. 1t i5 this that gives the meaty taste.
Stir, and let it brown slightly. Put ali the vege-
tables except parsley, together in e. kettle with
the boiling water, and let it simmer about one
hour, adding the potatoes and onions. Add sea-
soning and parsley just before it is done.
BY thi; time the bread, which mad been
made in small trial tins, was getting
along towards completion, and Miss Pond
started on creamed Goldfish This recipe
will do for any dry fish. Wash the fish,
which should be of uniform thickness.
with a cloth, rubbing with salt inside and
out. This hardens the flesh and keeps it
firm. Put the fish on a plate upon a