New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-01-29
At THE GAS EXHIBITION.
gyrvs =
LECTURES on COOKING ONE OF The
BEST FEATURES OF THE FAIR
THE MAGIC POSSIBILITIES OF GAS COOKING Elk

TIVE MAGIC POSSIBILITIES OF GAS COOKING En-
planned BY MISS LUCY c. ANDREWS
4 lecture on cookery and It's application 10 sas
stoves WAS feature OF the Gas Far at Mao'so"
square Garden yesterday afternoon. MISS Lucy
= ,-arows was the lecturer Of the OCCASION ana
s5A explained the magic possibilities OF gas COOKERY,
The interested audience was composed larses %
men The platform OF the lecture room was -"
nished with all kitchen appurtenances Gas s'oNes'
.ables cooking utensils and the edloieS ana conu'
men,s essential to the cooking lecture were me
n-one~,,es while Miss Andrews, in lace cap Guns
and apron. was assisted by coored maid ana iot
one hour cooking was made easy
A GELATINE PUDDING.
The triumph Of the occasion were gela'ine pua-
ding which turned out 10 be a CONNECTION IN green
and strawberry color candied sweet potatoes ana
roast chicken. ,,
o11ava vour things ready TO cook before lighting
the gas Ovens require from three 10 hl'eeh MN,
u.es for heating before you can expect to COOK Ia
them" said Miss Andrews, as she put some se'a
tine 10 soak When there IS mucn baking 10 D.
donc"-this with eye on the chicken anu
sweet potatoes awaiting treatment-it Is wen 10
remember that water may be heated and things
generally boiled as well in the oven heat as with
the heat on the top of the stove This Is for econ
omy's sake, you understand
Here Miss Andrews poured boiling water over
the gelatine seasoned 1t with sugar and lenoh'
Il IN tin mould she set a smaller mould within
Il; which action at once pressed the liquid upward
Here II was dropped in pan Of ice to cool and
await the filing Then the lecturer turned her at
teXion to canded sweet potatoes
CANDIED SWEET POTATOES.
This is a favorte dish in the South and in al
mos, any Southern kitchen AT II O'Clock IN the
morning you will see the process Will Illustrate
The potatoes have been boiled and are now ready
h m
OF water one-haf cup Of sugar and one-fourth
cup OF heated butter. This pour over the potatoes
and place them at once in a pan in the oven.
Now We are ready for the chicken. The fowl
Is very tender This can tell by the carttagenous
condition Of the breast bone. cut the neck off
and draw the skin over the aperture, FORMING
pocket for the dressing.
THE neck, heart, liver and gizzard are placed In
small pan to boil. The dressing I prepare with
these dry bread crumbs. OF which have more than
a pint To this l add only pepper and salt and but
ter Parsley, mushrooms or oysters may be added
but Go not recommend them, for the delicate
favor Of the chicken Is efficient. i use red and
white pepper and melt the butter before using ana
Here Miss Andrews proceeded to dip up spoonfuls
Of the dressing and place them lightly WITHIN me
whereupon with the inventiveness Of an expert.
Miss Andrews seized thin crust Of bread cut from
fowl directly beneath the cash in the skin. she
tucked the legs beneath IT, and pinned me nird TO-
laced the fowl from breast TO back, ana II
was ready for the oven
Here she called attention to the fact that IT was
placed In the pan dry and breast downward, so that
the juices would run down. The next move was TO
prepare sauce composed Of equal parts OF flour
and butter heated until the butter became frothy
This was used 10 haste the chicken every Few
minutes
Now" said the speaker. ut is time TO finish the
pudding, for the gelatine is set. here she sepa-
rated the yolks and whites OF three eggs.
THE PUDDING.
when you want eggs to beat TO the best advan-
age little OF tartar will greatly Facilitate
the operation To each egg should be added one
eighth Of teaspoorful Of cream Of tartar Here
she promptly beat the eggs into small bowl OF
gelane that stood al one side. and IL Immediately
assumed the appearance Of whipped cream TO TINS
Was added orange syrup and some pink coioring
and the mixture poured into the green gelatine-
hned mould
By this time the atmosphere OF the lecture-room
was filed with the tempting aroma OF baked chlck-
en-, and in half hour the meal was ready TO
serve.