The herald., 1895-03-22
MRS. .EW|NGS OBJECT LESSON
She Talks Learnedly on Soups
and Sauces
A COOKERY MISSIONARY
Some Valuable Information to House,
wifely Women
Practice as Well as Preaching ng-Aluminum
Pans Broths and
Pottages

| Mrs. Ewng's third object lesson yester
| day in the y. NJ. {. A. Hall was as wei
attended as the first, and this time, IL
addition to the pencils and note books
each lady was armed with teaspoon and
napkin.
About fifteen minutes were given over
to questions from the class concerning de
tails which were not made perfectly clear
during previous lessons. Several ladies
used the opportunity to relate agonizng
experiences with the recipes and direc,
tions for bread making and meat-cooking,
when the practice had proved not as sue
cessful as the preaching had sounded, nor
the illustration seemed. While this har-
rowing operation was going on Mrs. Ew-
ing eased her mind by chopping up some
parsley.
The dainty blue and pink pans VIII ich
were in evidence Tuesday and Wednesday
were conspicuous by their absence, but III
their place were alluring aluminium uten-
sis which were as deity used and proved
as practicable for Mrs. Ewing's purpose.
Soups were the first subject entered
upon, and stock" was explained in the
speakers own artless manner, as being
so-called because lit was kept on hand.
This stock can be made of any meats or
game which has good flavor; the best
cut for making SOUP is the middle cut OF
shin or shank. Bone is desirable because
of the flavor it imparts and shoulu be
cut in pieces not more than two inches
long. Details as to how to prepare the
meat and bone and how to cook it fol-
lowed, and the time required for extract
ing the qualities desirable to make good
soup. Tests should be made from time
to time and when the meat falls away
from the bone it is done.
Then Mrs Ewing branched off a little
from the plain soup stock and spoke of
soup made from celery, peas, asparagus,
oyster plant, tomatoes and corn; of vege-
table soup and how to prepare and add
the vegetables and with what to season.
Chicken broth came next, with hint as
to the desrabilty of adding little of the
chicken breast. some chopped parsley or
boiled rice, with the seasoning OF salt and
pepper The following suggestions were
offered too, viz: Use rice for mutton
broth, barley for beef broth, noodles or
vermecilli for chicken broth, and tapioca
or sago for clear soap.
Clear soup should be richer than others,
else there will be little nutrition in it,
When onions or carrots or turnips are
used in soup. add also cloves, and celery
will be good in any kind of soup.
Then came clear and detailed explana-
ton as to the process of clarifying soup
stode or broth with the beaten white of
an egg per one quart or cup full of lean
raw beef for several quarts; meat caramel
was also explained and how to make it,
each direction being actually performed
before the eyes of the class as easily, deity
and neatly as it was done in words.
White sauce in its different varieties
and with its various possibilities both as
to flavor and appearance was next pre-
pared, the original proportions being one
cup of milk and u tablespoonful OF flour.
Mrs. Ewing here impressed on the class
the necessity of first learning how to mix
flour with either milk or water so it
wouldn't be lumpy and advised practicing
early and often. always using double the
quantity of liquid to that of -four; and
also. for economy's sake, to begin with a
small quantity, as one teaspoonful of
flour to two of liquid until success
crowned the efforst OF the novice in the
art.
Tomato sauce next came in for its share
of attention. and the use of onions or
cloves or both was advised.
BY this time the appettes Of the
listeners were whetted to the tasting
point and without ceremony the various
good things were approached. In many
cases one taste wasn't enough and more
were enjoyed.
This afternoon salads and salad dress
ings will be explained; fruit, nut, fish,
meat and vegetable salads, French mayon-
naise, cream and fruit dressings.