The herald., 1895-03-27
THE Chatting DISH COOKERY
The AlIuring Subject Discussed
by Mrs. Ewing
APPETIZING ODDS AND ENDS
An Erudite Dissertation on the Tooth
some WEIGH Rare.bit
The Secret Of Taking Successful Hot Bunny.
Sone Invaluable Information for
Housewives
ODDS AND ENDS

Odds and ends and chatting dish cook
cry was the alluring subject announced
for yesterdays cooking lesson, and the
table on the platform was filled with
plates grouped around chatting dish,
and filled with what looked at first
glance like peanuts, raspberries and
other delectable goodies" Closer inves-
tigation, however, proved the peanuts to
be brains, and the raspberries minced
beefsteak which was made into family
hash before the lesson was over.
Mrs. Ewing commenced by saying that
the odds and ends, the things which
have already been partially cooked, could
be made most delightfully."- palatable with
chatting dish or other small fire. The
chatting dish was there, segregated, so to
speak. and its different component parts
explained. In delicate cooking, ON
elettes for instance, the lower pan or
water bath is the safest and best as 1t is
done by steam heat instead of direct con.
tact with the fire.
Before illustrating the cooking of any
OF the ingredients that lay before the
hungry eyes of the class, the mysteries
of that toothsome dish known as Welsh
rare bit we're explained. The secret of the
rare-bit lies in melting the cheese slowly,
and good American cheese is better than
the imported article. Then followed a
bit that would have been delightful to
the heart of the Woman S Christian or any
other temperance union. since there is
no hint in its composition of that bale
full drug knwn as ale. Mrs. Ewing's
recipe contains only cheese and butter
and cream, with the necessary seasoning
in the way of salt and pepper, not even
a dash nf shorrv. and If mo ho coryot
on toast either dry, buttered or dipped
but even that must be dipped in water,
and no mention was made OF the pOssibi-
lily of an accompanying glass Of beer.
But the rare-bit wasn't made
as an illustration for the class o see how
adjuncts, and Mrs. Ewing turned her
active attention to the making of some
hash-domestic or boarding house hash
Take any meats-beefsteak, chicken,
turkey, veal or lamb or even mixture
of two or more of them: remove the
skin and gristle; add an equal amount of
cold minced potato; season to taste; stir
with fork and moisten with-what?
And here Mrs. Ewing made an ominous
pause.
A mild voice from the class suggested
stock" Well. stock would be very good,
Mrs. Ewing allowed, but unfortunately
stock was not always to be had. although
some at all times
However. as all kitchens are not we'll
regulated, little sweet cream would do;
but never should either water or grease
be put in hash.
After moistening and again stirring, pack
into cold buttered pan, and then cook
either on top of the stove or in the oven.
Loin chops of veal were then treated,
first on one side and then on the other,
with little sugar, which improves the
flavor and does not sweeten when u very
little is used; twice as much salt as
sugar; dust OF pepper. covering flour.
The -four keeps the juices in and thickens
the gravy which forms.
After being thus treated the chops were
placed in a skillet, more commonly known
as an iron frying pan, in which had
already been placed tablespoonful Of
melted or clarified butter; the pan was
placed on the fire. and in short time the
they were closely covered and put on a
cooler place on the stove, where they were
left to cook for twenty minutes.
During the process, the warming over
of meats was explained. For white meats,
a white sauce should be made; for brown
meats brown sauce. Drowned flour and
butter make brown sauce to which rich
ness is added by the addition of meat
caramel.
Most veal, Mrs. Ewing says. is unwhole-
some because it is not thoroughly cooked.
When it is thoroughly cooked it is whole
some but not as nutritious as more ma
ture meat--like beef. White sauce is made
of flour and butter, seasoning and the ad-
dition of cream or milk. cold; and it
should be stirred constantly until it is
cooked, then it will always be smooth.
Frizled beef and brains were discussed;
the necessity of having only wooden or
granite spoons in the kitchen for use in
cooking was explained and with the ad-
vice to all women to read an article in the
last number of the Ladies' Home Jour-
nal, Mrs. Ewing closed the lesson.
This afternoon delicate dessert will be
Charlotte Russo, Bavarian
cream, fruits in jelly and French caramel
pudding. Tomorrow Mrs. Ewing will re-
peat her lesson on bread making, the en-
tire proceeds of which-not the bread but
the amount taken in at the door-will 60
to the Young Woman's Christian Associ-
alton.