Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1895-09-22
COOKS OF HIGH DEGREE.
Mrs. Van Rensselaer, Cruger BrewS
SavOry Foreign Dishes
In q Greek Brazier-The Gebhard
Kidney Stew-Mrs. Hermann Oe--
richs Understands the Western
Art Of Broiling to Perfection.
Helen GOuld's Nursery Dishes.

Copyright, 1895, by Ryman Interview
Syndicate)
"When people wish to write anything
about me, why do they not say that
can cook" asked Mrs. Frederick Geb-
hard, opening the door of a great dining
room in her old-fsshioned summer cot
tage and leading the way through it in
to the roomiest, cheeriest, most black
ened old kitchen left among the old
country mansions. Il am tired reading
OF my eccentricities, my pets and my
looks. Why not tell that I can cook to
the Queens taste. or. better still, 40 the
taste of the best husband in the world?'
Mr.. Frederick was silent, but his
dark. full. handsome face smiled
through the open doors from the great
staircase hall; and, thus stimulated,
Mrs. Gebhard proceeded to show on
her cooking accomplishments.
Now, 90 not think" she said, that
7 cannot cook upon a stove, for l can.
But nowadays il is a much more super
Tor accomplishment to be able TO brew
ones dishes in a chafing-dish, and
therefore l have practiced until I have
overcome my awkwardness at such a
small fire, and can make anything
called for upon the most elaborate bill
of fare
What is my favorite chafng-dish re-
cipe? l think it is one for a kidney
stew. That sounds prosaic and wintry,
but in my hands it becomes both poetic
and summary. just the dish for a late
breakfast of for luncheon; and, do not
tell, but it is good for a midnight lunch
good as a Welsh rabbit.
You must have lamb kidneys, split
and left with little skin of fat upon
them. Put a cup OF water in the chat
fng-dish and let it boil While it is
coming to boil, minCe an onion in the
water Lay in a fine strip of bacon to
every half kidney and let the bacon
cook tender and fry brown. which it
will do as soon as the water has boiled
off. Put in the kidneys now and brown
in the bacon juice. Meanwhile rub the
finest little china platter in the pantry
with split raw onion to give a flavor.
Cover the platter with dice of toast no
bigger than a finger tip. Pour over the
kidney stew and serve very hot. This
is so very good that a man with fine
appetite" glancing at the picture in
the hall, "can easily eat half a dozen
kidneys and the bacon that goes with
each kidney.
of course, you know about the GUS
tards and summer creams and iced
puddings that can be cooked in the
chafiing-dish and placed on the ice for
lunch. Those are favorite dishes for
me as they are delicate; and l think the
cooking of them to be the work of the
mistress Of such a large, beautiful old
kitchen"
While Mrs Gerhard talked she
worked busily at the chafing-dish. as
sisted by a trim maid who came and
went, bringing packages and putting
away others with surprising rapidity
so that when the cooking talk was end
ed there steamed from the dish the
most appetizing odor that ever was
waited through kitchen windows into
Jersey air.
1t is declared by those who know the
Southern beauty and her enamored
husband best that these lovely long
summer months of their social exile are
spent doing household duties and en-
joying domestic bliss as ideal as that
of the first Morris lady. Mrs. Geb-
hardts ancestress, who was such a
good friend of Martha Washington and
who shared so many cooked dishes
with her when either had been very
successful with her Saturdays bak,
ing"
Another most accomplished cook is
Mrs. Hermann Oelrichs. who is a
sports-woman and all-around good
companion AT Newport where Mrs.
Oelrichs spends most of her late sum,
mer, there is a great broad kitchen
with open windows letting in the air
and sunshine, and here Mrs. OeIlchs.
disregarding the fashionable world.
prepares many a luncheon. She re,
quiTes many assistants, but she is tho
principal cook In ner Western life
she acquired the knowledge of broiling
TO perfection-Gn art which seems only
to have been known by the camp min
! ers and open air jewellers, who taught
il 10 their children and their cooks, so
that in time it became a true Western