The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-02-25
COOKING School Opened
First Lecture Of the Series Delivered
by Mrs. Sarah 7. ROrer.
TOOK THE EGG AS HER SUBJECT
After Explaining Its Nutritious Qualities
She Gave an Interesting Talk on
Paiatabic Ways OF Preparing
the Egg for the Table.

Mrs Sarah T. Rorer the famed head
of the famed Philadelphia Cooking
school, began in this city yesterday
afternoon the first of series of lee
lures which will be continued each day
this week in the vacant store room
next the store of Foote 4 Shear on
Washington avenue. The lectures are
being given under the auspices of the
young ladies of the First Presbyterian
church. and if yesterdays attendance
is any criterion. standing room will al
most be at a premium throughout the
week. As many as 30 ladies'. repre-
senting the best known element in the
city. were present.
From seeing and hearing Mrs. Rorer
1t might be inferred that the success
she has attained comes as much from
her attractive personality as from her
splendid cookery. Certainly the two
combined personality as from her
splendid cookery. Certainly the two
combined won for her at the first lee
ture wrapt attention and interest
which bid fair to spread to much great
er proportions before the week is end
ed
The Food Value of Eggs and their
Cookery was the subject of the OPEN
ing lecture. Preceding the practical il
Illustrations Mrs Rorer gave, as she will
on each day. an Introductory talk on
the matter in hand. In "A half hour she
told more about the simple egg than
most of her hearers imagined could he
learned of soups and deserts. Eggs.
she said. permit of no end Of variety in
preparation, although il Is generally
and meanly said of this very staple,
healthful and cheap food that it per-
mits of only boiling, scrambling. frying
and poaching, and she bore out her
assertion later by preparing and giving
recipes for eggs in several delectable
forms. She explained the strength
giving properties of eggs as a food and
recommended them highly for such
purpose. Following are the recipes
given:
MRS. RORER'S RECIPES.
Omlet-Beat three eggs without separat-
ing; add three tablespoonfuls of warm
water and a teaspoonful of butter. Put
a tablespoonful of butter in an omlet pan
and when melted turn in the eggs and
dust with salt and pepper Shake until
the eggs are set. Drain the soft part un-
derneath and brown lightly. Fold and
turn on heated plate.
Omlette Soufile-Separate six eggs and
beat the whites to a very stiff froth: beat
the yolks of three eggs and add chem with
three tablespoonfuls of powdered sugar,
grated yellow rlnd of half lemon, a
tablespoonful of lemon Juice; mix and
hll into q pastry bag: press gently onto
the baking dish and dust with sugar.
Brown in "a quick oven.
Vanilla SOutile-Put half-pint of milk
in a saucepan over the fire ana when hot
add to 1t three tablespoonfuls of -four
moistened in IA little cold milk. Stir un-
til it thickenS. Add the yolls of four
eggs and take from the fire and stir in the
well-beaten whites of the eggs. Fill into
custard cups and stand in a pan of boiling
water and bake In the oven about twenty
minutes. Serve with u foamy sauce
which is made by mixing one tablespoon
ful of flour with one-half cup of granulat-
ed sugar. Pour over one-half Of boiling
water, cook Just a minute and pour this
over one well-beaten egg. Add a tea
spoonful of vanilla and it is ready to
use.
Eggs a la Newburg-Hard boil four
eggs and cut into halves; remove The
yolks and mash them add one tablespoon
ful of cream, one-half tablespoonful of
salt and one quarter Tablespoonful of pap
rica. Mix and roll into balls the size of
the original yolkS. Cut a little from the
bottom of each white to eEable it to be
stood on end; put the balls back into the
halves and stand the dish over boiling
water Put one tablespoonful each of but
ter and -four in a saucepan; when melted
add one-half cup of milk: stir until boil
Ing and pour this over two extra hard
add one-half teaspoonful of salt and pour
over the eggs.
SHE EXPLAINS THEM FULLY.
However complete the recipes may be
given in print, they cannot be prepared
with nearly as much intelligence as
would be the case if accompanied by
Mrs. Rorer's side-talk and eXplana-
tions.
Each remaining lecture will begin
at 80 o'clock in the afternoon. The
recipe and other books and magazines
of Mrs. Rorer are on sale at each lee
ture. as well as the cooking utensils
that she especially recommends. To-
days lecture will be Meat Cookery"
Mrs. Rorer will explain the process of
broiling and roasting and explain how
best to prepare ragouts, larded hllets
and mushroom sauce.
Among those who have been most act
lively engaged in arranging for the
course and in conducting it are Mrs.
Frederick Kingsbury. Mrs. Josephine
KOons Mrs. Frederick Platt. Mrs. Will
lis Kemmerer Miss Hunt. Miss Jennie
Storrs. the Misses Richmond. Miss
Winton, Miss Dickson and Miss Nc
IeOd.