Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1894-11-17
CaAFlNG.Dlsn COOKERY.
A Lecture that Even Bachelors Ought
10 be Interested In.

Mrs. Ewing's lecture Friday after
noou was devoted principally to the
subject OF chshng.dish conkery, but she
also introduced s1mc other subjects aud
gave an interesting lesson ON how 70
cook veal chops, pork chops, scall'noi
oysters and the making OF q salad
from apples aud NUS.
After showing the class the alcohol
lrmp, the coveh the pan for the water
and the pan for the food, which nrti.
Giles combined mean the ohai z deb,
Mfs. Ewing said all those lhings which
require bat little cooking, tucn %
ohcu,e clufisb, chippvI beef, oil man
net OF odds and ends to 10 Te-Nnfmuui
are better cooked with the cuailrg
dish. The difference between hut
cooking an poor, lies In the littl,
points. BE careful TO AttUut 10 every
little dulail II you wish 10 be tuccusa vi,
and always remember QUO true IOint,
thst Il Il not the iood tnal IL eaten
whicn sla ~ much ~ tue food tha1
isLt eaten because OF bad cooking. 80
knowing now &, use the Ouus anu cuds
that are 70 often tbruwu away, one
eau have very Hppeiiziug disnos served
with iitlu or 10 "a IL nee, tuch ~ the
muek tefftpin, whoa was one u tho
nfiic.es trpafed with the chEnug
uisn. Mrs. Ewlug estimates tlat
family of Tour pefsOns can live exec.
loutiY --as well, IN lac ~ One want,
Ut the rate OF dollar AMI "a hhi.
each week. In marketing
buy nothing OF an Inferior
qualify anu arrange ~ have your
uishts serve ~ ms 10 harmonic; Z
example, never serve celery with hsh
OF smell ilsh be iuuse lettuce ana o. ssUs
are better while the ceiery IL always
beet with chicken, veal aud sweet
bfenda and you wnut n variety and "a
difference In your tAlads anu your
sauces.
TIE Gnt and one Of the daintiesl
ptrpafai , zl,r the ohafing disu wsH
the Welsh rar, bit. lhu success OF
fsiufs oi This uirn drpenJa pfiuui. Aliy
upon the quality Of the cheese. When
IufcnAiiuH ohrrss ue sure II T. tenIrf
aud easily dissulvus While osting-fich
cream cheese; When II 10 stale, crate
up fue aud 10 each cup o. graf u
cheese hdd tehspoOn'ul Of butter anu
four iablespo5nuls VI cream (some
people use bref or nirl, n little sAit auu
rcd pepper, miJ all teEelher anl put N
uisn over hot waite; atBp tuo cnsetu
moving, ana whoa II II liquid OF
creamy and smooth II IL dom. Have |
ready a platter Of dfy t0att, hu tered, |
anu pour the cheese over ! Il tet un. |
der heat 10 toast tue cheese n little u |
IL somewhat imItOysd, but IL always a |
sharp, TASTY breakfast uisn.
Mock tUfripin- Tolls was delicious /
dth made iTsm the odds anu |
ends. Frst there were > olks u eggs |
which had teen saved while maxim. |
angel or other delicate cako. by arp
ping when tho egg was nrst broken |
Into q pan Of hot water (duubtlts.
many a COOK will be x .ad Vi tnst MINI; |
then there might be little cJil |
cnicl on or turkey or veal-Any or ali |
Of tn,m-flnvly minced, stirred with |
TIE eggs and N yJu nave it'll,
ohiokvu tTosn uso that alaO aud STIR hll
iuto a. ace made VI two ktAblerpno
ials p g nour. half AH much sutteT n,
Hour anu cream enough TO make n rich,
smooth sauce; into this pour cannei
mushroom u more favor IL desired
add lemon juice To tate.
Cleaned cod fish and frEzled beei
were the ether cnanng.dish prepare.
tious. The latter makes n fine ca MT
iug-out dish and Ia quite relish for
breakfast or supper al AnS time.
Drop tho thiniy shaved beat
Into boiling butter aud turn
II about, oooK quickly; when sllgntly
shTuuhen aud giving evidence OF hav.
lug been cooked, dust Ia n little nllr
anu lot II eighty brown, then adj
water and milk In equal parte. rhs
lecturer gave the bands oil several
conisnssd milks that are unawooionea
aud she rather prefers iho ooniOused
milk 10 the flesh milk with Dried beef,
believing that II improves the taste, n
harmonizus 80 well with tue smoked
beef aud Of course when campng IN
the mountains 1t IL more easily Oh.
tkincd.
Tue scallopsd oysters made very
nppetzing dish aui one easily pre-.
paroI. Mrs. Ewilg ini0rmoi nor
class that sue learned how 10 prepare
THIS dish mAny years ago o.
tho "easlern shore" OF Maryland anu
In Maryland they know how 10 cook
everything" especially oysters and
ttrfapin. Have Teauy a plate OF
bteal crumbs prepared from brtAd
three days old; season tns crumbs win
raft ana pepper and moiston with
melted buliuG season highly bcoAu.s
the orumua iliy0r the Oysttp. Cover
the boliom VI a shallow dlth lightly
with IN cfumbs, then cover the
crumbs with the oysters, lifting each
oyster by stickins tue iorE through the
nfm pAft; then bread otumus, anI u1
on alternately until you have tNv
layors OF oysters aud tnfoo OF crumbs.
The top layer 0. Grumbi should DO the
thickuHl; brown Ia toe oven. An
oyster shoull boqu.ogly O. kai, there
~ the need 81 % shallow dish. I'll