The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-02-27
AT THE COOKING SCHOOL
Mrs. Rorer Makes Some Emphatic
Statements About Olive Oil.
MR. COURSEN'S EXCEPTIONS
The Lecturer and the Dealer Could Not
Agree with Each Others Views.
IIo Wanted the Statement
Qualified Some Recipes.

Qualified Some Recipes.
The cooking lecture given by Mrs.
| Rorer yesterday afternoon was attend
| ed by as large a class as on the preced-
ing day, which was rather unexpected
owing to the severe snow storm and
disagreeable weather. The large aud
ience on such day was perhaps as
| good an evidence of the popularity of
the school as could have been given.
1t happened that the class was to
hear a very remarkable and emphatic
statement concerning bogus olive oils.
What Mrs. Rorer said about the matter
was not long in reaching the ears of +.
G. Coursen, who has furnished free of
charge all the groceries and other cook
/ ing materials which are included in his
stock and he lost no time in seeking an
explanation from the lecturer. Mrs.
Rorer'S statement was to the effect that
pure olive oil is not to be found on sale
in grocery stores and that it is rarely
to be found in jobbing houses. Import
ed oils from France. she averred, are
obtained from California and are not
shipped back to this country until they
have been blended with cotton-seed
| or other oils. perfectly harmless In
themselves but cheap adulteratiOn.
She remarked further that for the Phil
adelphia school she was able to procure
pure oil only by buying it direct from
| the presses in California at $3.50 per
| gallon and then had to pay eXpressage.
| If others would not go to this trouble
and expense to get the pure article. she
advised them to ask for cotton-seee
oil. for which only % cents per large
bottle is charged. Otherwise the grocer
would charge them Is cents for the
| same thing but labelled as pure olive
| oil. The cotton-seed oil. she said, an
swers the purpose of the olive product
| in cooking.
MIR. COURSEN'S OIL.
1t so happens that Mr. Coursen has
an oil which he guarantees as absolute
ly pure and on which he has q large
| trade. AS very large number of those
present at the lecture We're Mr.. Cour-
sens customers he felt that Mrs. Rorer
had done his business an injury and
| he hastened around to the room on
| Washington avenue to have the state
ment qualified.
The lecture had been finished; many
| Of the members of the class were near
| the street door, and Mrs. Rorer was
| alone and engaged In writing in the
| rear Of the room. What ensued was
heard by only few. Mr.. Coursen had
| in his hand bottle of oil purchased
| from his store and which gas to have
been used in making salad dressing.
| 1t had not been uncOrked as the dress
| ing was not included In the lecture,
and another cheaper brand of oil was
utilized In the frying parts Of the les
| son.
Then ensued between the famed lee
| turer and the well known grocer an ar
| gument on oils. The latter insisted
that the former should today qualify
her statement made before yesterdays
| class. He asserted that he paid S35O
| more per dozen for his brand Of oil than
for the same number Of bottles Of So
called pure olive oil. It's quality he said
| was guaranteed and imported as pure
| and was sold as such. He averred that
| Mrs. Rorer was mistaken In her state
ment that pure olive oil could not be
purchased. Mrs. Rorer said she had
travelled this country and Europe and
| had been able to buy pure oil only as 1t
| dripped from the press and she would
| have to have a chemical analysis made
| of the Coursen article before she would
| be satisfied as to its purity.
So the episode ended. Neither Of the
participants ended the talk in the best
possible frame Of mind.
| the following recipes We're given by
| Mrs. Rorer during the afternoon:
SOME RECIPES GIVEN.
Boudins Ia Reine--One pint of cold
| cooked chicken chopped fine; one table.
| spoonful Of butter two tablespoonfuls Of
dried bread crumbs; one-half cup of stock
| or boiling water; two eggs: one-quartar
| nutmeg, grated; one tablespoonful of
chopped parsley; salt and pepper to taste;
pue the butter In IL frying-pan to melt
| and add to 1t the bread crumbs and stock;
| stir until II boils. Take from the fire and
| add the chicken, parsley, nutmeg. salt
| and pepper. and then the eggs slightly
| beaten; mix thoroughly. Fill the tea or
custard cups twO-;hirds full OF this mix
ture, stand In u baking pan half filled
with boiling water and bake In "a moderate
oven twenty minutes. When done. turn
them out carefully on a heated dish, and
pour sauce around them.
| Bechamel Sauce--One tablespoonful of
| butter: gill of stock. two dashes of pepper
| onetablespoonful of -four: one gill of cream.
| yolk of one egg, one-half teaspoonful of
| salt. Melt the butter without browning
| and then add the flour, mix until smooth;
| add the stock and cream, stir continually
| until it boils; take from the fire. add the
| salt. pepper and the yolk of the egg well
| beaten. The sauce Is especially fine for
sweetbreads. chickens, outlets and baked
| or boiled fish.
Tomato Sauce-One pint of stewed toma-
toes. one tablespoonful of butter. one ta-
| blespoonful of flour. one small onion. one
| bay leaf. one sprig of parsley. one blade
of mace, salt and pepper, to suit the taste.
| Put the tomatoes on the fire with the
| onion, bay leaf. parsley and mace. and
simmer slowly for ten minutes. Melt the
| butter add 1t to the four mix until smooth.
Press the tomatoes through sieve. add
| them to the butter and flour, stir contin-
ually until 1t boils, add salt and pepper
| and II is ready to use. This may be served
with chops, fillet or broiled steak.
Tomato Aspic-Cover one-fourth box
| of gelatin with one-fourth cup cold water,
| soak ten minutes. Strain half can of to-
matoes. add a slice carrot chopped. one
| slice of parsley. one bay leaf, teaspoonful
lemon Juice, one of salt and q quarter
| teaspoonful OF pepper. Stir until boiling:
| add gelatin: strain and turn into small
| fancy mold and stand away and harden.
Serve cold on lettuce leaves. with mayon-
aise dressing. This will take the place
of salad course. In fact is q most beau
| tiful salad for supper or lunch.
Cream Horseradish Sauce-Press four
| tablespoonfuls of horseradish from the
| vinegar. add half teaspoonful salt. yok of
| one egg: mix and add four tablespoonfuls
of cream whipped to stiff froth.
This afternoons subject will be bread
| making, which, by the way, Mrs Rorer
considers one of the most instructive
| and important in the course. Tomor-
row night will be given a chaflng- dish
lecture. and Saturday morning a candy
lecture. to each of which SO cents ad-
mission will be charged