The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-09-21
MISS VERNON'S LECTURE.
She Spoke About Pastry 10 ST. Luke s
Parish Rooms..-lt Was the 4.
First OF the Series.

Miss Vernon gave the first lesson in
her series on cookery yesterday, in st.
Luke's Parish rooms, with q credit
able attendance of ladies present 1t
is possible that after today the lessons
will be in the afternoon If 1T is so de-
sired by the majority. Her method
of demonstrative a cooking lecture is
admirable and the course should be
well patroniZed not only for it's own
worth but for the benefit of the girls
Friendly Society.
Today's lesson will be on Bread in
all Forms" No single tickets have
been provided but admission to lecture
may be obtained for twenty-five cents.
yesterdays lesson was on Pastry" and
the following recipes were given:
Puff Paste-Two cups flour. one tea
spoon salt, one teaspoon sugar. white of
one egg, one-half cup ice water, small
piece of butter. size of hickory nut.
Work all together with thumb and two
fingers. Wash one-half pound butter in
ice water (one-half pound butter is one
cup fulD. spread butter in thin sheets,
let 1t stand till needed, on ice; turn dough
on board and knead as bread for a few
moments; divide in half, roll each in their
sheet; wipe butter dry and quickly
break i'm small pieces and place on one
sheet of dough; dredge butter with flour,
place other sheet on top, fold and roll
eight times in all; the remainder of
dough may be rolled thin for pates and
cheese fingers.
For Pates-Cut three pieces for each
pate; cut center out of two; use one for
cover of pate; brush each edge with
white of egg; put together, let stand on
ice till ready to bake.
Cheese Fingers-Cut in strips; brush
each strip with white of egg; on each
one lay grated cheese; press together so
as to keep cheese together; bake.
For Soup-Make dough into balls and
bake; put away on ice; roll six times
and put away then on ice. Now ready
for use.
Vol-au Vent-Roll one-half inch thick
turn basin upside down and cut around
and through; turn other side up and
mark only with jaeger; place on tin and
bake. When baked. cut this where it is
marked and remove center; take small
piece for lid; remove all paste inside.
This you fill with creamed oysters. chick
en-, lobster, anything same as pates.
Plain Paste-Three cups -four one tea
spoon salt, one cup full shortening Qard,
butter or cottolene. One-half butter and
cottolene very good.) Cut shortening in
to flour, add one cupful, more or less, of
ice water (some flour needs more water
than others). Add water little at a time
turn out on board and roll roll and fold
three times. When ready to use roll in
thin sheets.
For Custard, put rim of paste-Brush
paste with white of egg to cement and
keep juices in; do not touch outer edge
as this must rise; prick crust with fork
when baked separately; fill crust with
apples; sprinkle four tablespoons sugar;
bake till apples are tender.
Custard-One cupful milk; let boil,
double boiler; mix yolks of two eggs;
two tablespoons sugar. one-half table
spoon corn starch; add to boiling milk.
Pour hot milk into sugar and eggs. then
they will not curdle; put back in boiler
stir till thickens. When apples and crust
are ready pour custard over
Meringue-Beat whites of eggs very
stiff; add two tablespoons granulated
sugar5 put on pie in spoonfuls and
brown
Raglets-One-half cup water, two table,
spoons butter; put in saucepan; when
water boils and butter melts add one
half cup flour; stir till smooth; add two
eggs, one at time beat thoroughly
before adding other egg.
use same for Cream Puffs-Put small
spoonfuls in pan and bake till light for
Puffs. ~
Mix one-half cupful of granulated Sill
gar one teaspoon cinnamon; put batter
In bag with tube in one corner; cut the
corner out so tube can project: soueeze
batter through tube i'm hot deem fat
should be smoking. AS you take them
out drop in sugar and cinnamon. Ready
to eat,