The morning call., 1895-02-12

becomes crab rAmericaine. In the prepara-
tion of this dish the ordinary cooking stove
comes in as an assistant to the chafng-dish.
On the stove you can prepare the eggs the crab
and boil the milk.
The lecturess then turned her attention
to the requisites for Welsh rarebit, which,
when prepared as it should be, is relish,
but when not, is a producer of fearful
Nightmares, and said:
A half-a-pound of rich cream cheese either
grated or crumbled little ale, or if you do
not like ale, little cream. To those who like
ale would say quarter of cup, q little mus
tard, little cayenne, teaspoonful OF but
ter, are what is required for this dish 1t must
be served hot on waters or pieces OF toast in hot
dishes.
Mrs. Lincoln concluded the preparatory
portion of her lecture by instructing the
school in preparing the relish known as
"deviled almonds"
These dishes having all been prepared,
Mrs. J. H. Lee, also of Boston, assisted
Mrs. Lincoln, who said: II cannot talk
and watch the cooking, so Mrs. Lee will do
the cooking while do the talking"
The programme was faithfully carried
! out, the lecturess explaining how each
ingredient was placed in the dish in its
proper order, how each article had to be
stirred all the while to prevent catching on
the bottom of the dish and as each was
prepared it was served and handed around
the school.
During the cooking Mrs. Lincoln said
that during her stay here everything had
been very pleasant until day or two
since an obscure paper that classes itself
as trade journal had made an attack
upon her and charged her with being only
an advertiser for goods on sale. She de-
MED the accusation in the most positive
language she could command and APP
pealed to those present to say whether the
charge was true.
There was unanimous answer of s'no"
from all parts Of the lecture-room.
Mrs. E. A. Girvin, one of the front-row
class, asked for rising vote in token of
appreciation of Mrs. Lincoln's instruc-
tions and confidence in her. 1t was given.
not one of the ladies remaining seated
A Mrs. Hilderbrant excitedly asked who
had seen the paper alluded to, and from
every one came the words "Not l."
After the close of the lecture number
of those who had listened to the instruc-
tions gathered round the instructress and
gave voice to. their opinion of cooking
and the benefits of cooking schools
''These lectures are doing world OF
good said Mrs. II. Wilson, 'and it is too
bad that they are not of longer duration,
for there are many housekeepers who
would derive much benefit from them"
Said Mrs. George K. Fitch: "These lee
lures are indeed very instructive. l have
attended nearly all of them, and like many
other ladies 1 bring my cook with me so
that she may hear what Mrs. Lincoln has
to say. Cooking schools should be estab-
lished everywhere, for they impart great
deal of knowledge to those deficient in the
art of cooking"
Mrs. ]. Spiers expressed herself as de-
lighted with the instructions she had re-
ceived from attending the cooking school,
and thought that every woman ought to
attend.
Mrs. Girvin said: "Cood cooking is the
sunshine that lights up the home. / have
attended all these lectures but three, and
while l thought [ knew great deal about
cooking / have come to the conclusion that
I did not know as much as | thought I
did. There is delightful sensation in lis
tening to lecture, for it imparts knowl-
edge that cannot be acquired by reading,
and particularly because while your ears
drink in what the speaker says your eyes
see what she is doing, and you learn how
the ingredients should go into the dish.
Cooking is something that American
women know too little about, and they
ought to learn more, even if they do not
themselves work. They ought to know
how to direct the work DONE"