The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-09

Nrs. Rorer Gives unriern Housewives
some Tips In COOKERY.

The Harlem Opera House was crowded yes.
teriay afternoon with embryo cooks. all eager
20 hear Mrs. Sara T. Horer's seventh lecture on
cookery. Tie subject was "Broiiine and Dcs.
%serts," but the lecturer, who doesn't believe in
sweets ut all. couldn't resist the temptation To
show exactly how her pet bread should be made
from the whole wheat -four, and every one was
glad enough to sec the demonstration
whole wheat bread Is the only proper bread
TO use" she began. ITS not well for man to be
wiser thnn his Creator. for he does It Mt the eI-
pensc Of his health. God Intended MS to use tho
whole wheat. and when we cast out some of
it's nutritious parts. thereby getting white
-four. you who are uneducated may prefer II,
but we will not guarantee that II Ia so good. II
the whole wheat -four contains any particular
bran, slit 1t. To make six loaves OF bread
put one pint of milk into a bowl and add
to IL one pint OF boiling water, one
teaspoonful OF salt. one yeast cake. dis
solved In two tabl"spoonfuls Of warm or cold
water; then add sufficient whole wheat flour TO
make n latter that will drop mot pour. mind
you'll from the spoon. heat thoroughly. cover,
and stand In warm place for, three hours.
Next knead carefully, adding sufficient -four to
mako n dough. until IL loses its sickness.
Make into loaves. put into creased pans, stand
In q warm place for .three.quarters OF an hour.
and bake In a moderately quick oven from
Now we shall make some desserts. frivolous.
things. some queen %frittcrs. Boil two ounces of
DuIleE anu u III DIN VI hItT u " 1lI
take from the fire and throw in, all at a
time, -four ounces OF, pastry or ordinary
%dd' one m"er at t"a time. I four eggs sTso e, |" T the hot ' mis.
ture. and it will form into a smooth. light loaf
that leaves the pan clean; Ben, Tie eggs IN
a iittle lesson, on frying. This Is tho most dell.
cate batter that can be made. and all frIttcr
FAT, and tho heat expands the batter, which is
not sponRy, but like glue, and a crust forms on
the outside. Do not turn them. for they turn
themselves over and over until they are prop
Now let us turn our attention to strawberry
souffl6. Put o%ne.half pint OF milk over the ere,
molsten three taolespoonfulS Of -four in a littlc
one minute, stirring II, backward and forward
AL over tn" pan, until, 1t is thick and smooth.
t f@S 'f'' The other contained grease H%ts an and You You
ia f"" contains Ht , S spessS. T rake m irnm The "f sra
and add at once the yolks Of four eggs and
md bake in the oven ten minutes. To be sure
Of your rf milk ,S s9n f'1 our rSS sr rqn It inrG Nn bo a
and press through n sieve one box. OF berries.
berry juice, and also one tablespoonful Of lemon
lire and watch carefully until it boils. Many
people cannot cat raw Strawberries. ms the fruit
Cooked. You can Substitute orange. lemon.
pineapple. or any other fruit for the berries in
this recipe.
"Omelet soufie lie a dainty dish. To make il.
separate six eggs. Beat the whites up, Just as
stifr AS you possibly can and add only three
yolks. Add three tablcspoonfuls OF sifted pow
dered sugar. the grated yellow rind Of half u
lemon. one tablespoonful of lemon Juice. and
four prunes. dates, or any dried fruit chopped
very fine. Don't stir unttl+all Of the ingredients
nre in. and then mix very quickly and
lightly: put a few spoonfuls in the
bottom Of n baking dish M n foundation ANA
tn. rest in with n batter bag. so as to make the
dish pretty: dust thickly with powdered sugar.
AMI bake in n quick oven for eight minutes:
sprinkle with sherry. and serve Immediately.
Candied pineapple and cherries are delicious to
use instead of dates or pruncS.'
Next Mrs. Rorer broileG a steak after the fol-
lowing recipe:
Select n nice norterhouse steak; have 1t cut at
least one and q half inches thick. Trim it and
place IT on a hot wire broiler. Put rs near the
flame as possible for a moment to scar the out
side. Turn and cook more slowly for ten, or
twelve minutes. Rub a warm plate with garlic.
and then put in q tablespoonful OF butter, half Il
teaspoonful OF salt. and a dash OF pepper. Put
the steak in this. turning It once or twice. Dish
and pour over what remains in the dish. Serve
at once.
The last lecture of the series will be held at
the Tuxedo. Fifty-ninth street and Madison
avenue. next Friday at 3 p. Nj. when Mrs. Rorer
will show how a number Of cold dishes. suitable
for transportable luncheons and picnics should
be prepared.