New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-02-03
BREAD, BROILED STEAK AND SHAD
A COOKING LESSON GIVEN By MRS RoRER
AT THE GAS EXPOSITION.

Mrs Rorer conducted the cooking demonstration
In the concert hall at Madison Square Garden Gas
Exposition yesterday afternoon. While she was
evolving triumphs that depend upon the proper use
CT salt and pepper and sugar and herbs she kept up
q running fire OF talk about not only the subject in
hand but also the utility of gas and the economies
and the scientific aspect OF everything in life rela-
tive to cookery While she talked she baked two
loavc5 OF bread. broiled a steak. planked shad,
made mushroom and sarnshcd the dishes
ready 10 serve. The audience was on very good
terms with the lecturer and all sorts Of questions
wcre put to hcr during her talk.
Tho bread had been rising two hours and a half
previous to the hour of the lecture While rising
for the two small loa placed In baking
pans that resemb!ed one-haf section Of a stoveppe.
Tho pans were open Mt either end. and the loaf
when baked resembed the popular Vienna leaf in
shape.
The steak two inches thick. and placed
under the fire on a broiler within the oven. The
oven door left open.
wherever fresh air can circulate 1t should be
allowed TO do So" said Mrs Rorer. "A steak two
inches thick requires fifteen minutes for hroing.
now rlace one-haif tablespoonful Of butter one tea
spoonful OF salt and a dash OF paprka n hot tin
plate, which also rub with n Glove of garlic. on
this place the steak rs It is ready to re-
moe from the broiler, and proceed to haste II with
the melted butter. Having thoroughly seasoned Il,
remove II from the tin plate to a large warm plat
i
spoonful OF tomato paste. This tomato paste is
something every housckeeper should have. 1t l.
inexpensive, and Is made by boiling down tomatoes
TO n solid mass. quart of it Will last all the year
Now cut lemon into slices and. having chopped
some parsley. | rub the lemon I'm the parsley and
place Two or three slicos on each end of tho STEAK
Here Mrs. Rorer turned D a mushroom sauce that
had been stewng slowly over the fire. and which
composed Of butter and sliced mushrooms
rms was also poured ever the steak. and the dish
was ready 10 serve.
Il believe steak Is the staff of llfe' continued
the le;turer. and i should not only be correctly
fully served And right here let me say that
mushrooms for summer breakfast. cooked in
chatting dish are simply incompatible. If they
are freshly, gathered; they shoulc be placed In
tablcspoonfuls Of butter. while the eggs being
prepared for omee;. This may then be poured
in and the dish Is simply perfect. In the summer
I'M ne only thing fit to use for breakfast Is
80. "Pf course. am here to talk about gas as a
use coal when | can get gas. There many
coal as with gas-brong, for instance, and roast
Ing; Now. about this shad" taking up a plank
There is no way of cooking shad like this way
When the plank is very hot lay the fish upon IT,
brush dipped In melted butter. The plank should
be made of some hard wood. ash or hickory. and
should be followed out a bit in the middle in
order TO prevent the fat off the FISH from dripping
must be served on 1t when done and In order to
do this. have a japanned tray, lust an inch
act. The plank should never he washed. but should
be rubbed with dry cloth after using. and then
sandp1pered off. Never mind II II gets scorched
that only adds to the flavor 1t will impart TO the
fish.
Il think New-York women are not economical
When | talk economy, they look at me as though
they thought my remarks quite unnecessary.
think they live in sort Of hand-to-mouth way
that Is not scientific. 10 say tho least. When
live by myself ii little that you would
smile II were to tell you Last summer | kept
family OF eight on an expenditure Of per
week. did this show JUST what | could
do. Every had enough TO eat, and no one
realized were living economically
Friday evening Mrs Gesne Lemcke will lecture
In the concert hall, and illustrate her talk with
gas ranges and the preparation of complete
supper. cooked In forty-flve minutes. The menu
will be:
Consomme
Chicken livers a Ia Espagnols.
Founder a la Bernnse.
Mignonette
Saute flet de hruf a In FRANCHISE.
NeVarO salad
Compete Of dates.
OUelet sOliles
Cl'c