New-York tribune., 1896-10-22

pared according 10 the following recipe:
Season n nice crown OF lamb with salt and pep
! per place ii in roasting pan and put, one whole
onion in the centre Basic the meat all over with
MI the meat begins to brown: then add one cup
Of boiling water or meat stock; roast, bas,ins
frequently til done about one and onc-haf hours
Remove all fat from the gravy mix one table
spoonful Of cornsarch with little cold water.
add II 10 the gravy. cook and stir two minutes,
add sufficient meat stock. or water TO make one
pint Of sauce, cook FIVE minutes. strain and serve
The lamb. Garnish the crown with green peas and and
potato and carrot balls making Do bnd oi 'he hfS'
Caulihowcr with sauce Hollandaise. was served
with the roast, and cabinet pudding with Bis
marck sauce. constituted the dessert.
To make Bismarck sauce stir the yok OF TWO
add slowly one-half cup. Of Rhine wine. beat tho
white "A stiff froth add the sauce slowly 10 tho
half cupful whipped cream In place OF Rhine
wine sherry wine may be used
The supplementary talk was on Genius and In
dustry" the substance OF the discourse being that
the first could not exist without the second.
To-day Mrs. Lemcke Will give demonstrations Of
some choice German dishes fraernal socieiy
10 the city last night In special train for the
purpose OF visiting the Food Show.
COOKING IN HEBRAIC STYLE
The demonstrative lesson on cooking given yes
terday afternoon and evening at the Hebrew 1nst-
tute East Broadway and Jcffcrson-st., was cspe
ciany interesting from the fact that II dealt
exclusively with Hebrew cookery. which differs in
OF the culinary art
The teacher Miss Carrie ID. McComber. is
student OF Pratt Institute, and has made special
study Of the best means Of preparing the savory
dishes dear 70 the paates OF the Russian. Polish
and German Jews who her pupils in East
Broadway.
The Jewish menu seems TO occupy neutral
ground be, ween vcgetariansm and nesh-eatinF. and
the meats deprived OF their juices as much a.
possibe All meats for instance, are soaked In
cold water for half a hour. and then saltcd and !
allowed 10 stand hour before cooking proceed
ING which would meet with little appreciation from |
Gentle cooks The Hebrew. however. has very |
good argument to offer In favor Of his method. I'm
the fact that the plague which has often scourgcd
E,rope finds fewer victims among the Jews than |
any other people so that in the Middle Ages they |
were often accused OF averting 1t by sorcery.
There are many curious restrictions placed upon !
the use of utensils. Those in which meats are
cooked are not TO be used for cooking anything
in which milk or any OF its derivatives Is 1ound.
Neither can meat and milk be eaten within five
hours OF each other. Fish must not be prepared
in any fat except butter or oil. and must never he
served on dishes uscd for meat. The Hebrew china
closet contains larger number OF dishes, there
fore than any other except those belonging to tho
pIvcrs OF dinner parties and cotillons. Breakfast
dishes are not to be used for any other meal Dlf-
ferent pans and towels are vigorously Insisted upon
for the washing Of the china and kitchen ware used
IN preparing the various dishes for me ~ ~alierent
Of cleanliness and order IL houseRerplhg. @ ,h
: is only within short timt-a rev mOnthS-tnHt |
the Hoard of Health has put stop to the singular
practice among some OF these foreign citizens OF |
buvjnp their poultry alive and having II killed at
home bv The consecrated 'killcr. who alone is per-
nittcd 10 slaughter the animals used for their food
Now however they are compelled to take the chick
crs 10 his shop. After certain vein In the neck
is removed the chicken Is soaked and salted Ike
other meats.
Their regulations regarding the blood have led to
the curious circumstance that In Jewish districts
foreQuarter Is the most expensive portion of the
meat as there are some veins in the Eindquarters
so dficut Of removal that few Of 'killers'
MI
are generally left for the Christians.
With these numerous limitations In mind II VIII
be seen that many OF the recipes found In cook
books are not likely 10 find favor In the Hebrew In
,titute cookery school
The lessons yesterday comprised the preparation
stuffed fish cereals and Cmeets in the afternoon,
and pot roast and lemon meringue In the evening.
The recipe for stuffed fish is as follows Quanti-
les based three pound haddock Cut FISH in pieces
kin without breaking skin, remove bone and lay
,one and skin aside Chop two onions very fine.
i'd fish and chop till thoroughly amalgamated with
,non Add raw egg and tablespoonful bread soaked
n milk Shape into square cakes and lay between
,ieces OF skin In the original form. Lay the bone
nd the two end slices Of onions which have been
eft unchOpped In the pan. pour water tcuIfuD over
nd LEI come 10 a boil Lay the stuffed skin on the |
,one and let cook In pretty hot oven fully two hours
The curly-headed brown-eycd little girls with |
ot tebooks seemed to find the lesson very interest
ng and a class Of twelve is already formed to meet
m Wednesday afternoons from to 6. The even
ng class for young women still lacks the necessary |
Welye to begin. Evening classes VIII be on Wednes
frnU