New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-02-02
ROAST BEEF, CHOCOLATE AND PIE.
MISS ANpREwss COOKING DEMoNsTRA
TON AT THE GAS EXPOSITION.
LECTURER TELLS HOW AND WHEN TO SERVE
THE THEE nfrrEpENT DISHES

MEN AS WELL. As WOMEN TAKE NOTES AS THE
LECTURER TELLS HOW AND WHEN TO SERVE
THE THREE DIFFERENT DISHES
A large audience Witnessed Miss Andrews's cooking
demonstration yesterday afternoon at the gas expo
sitlon at Madison Square Garden Admission to the
Garden entities visitors the benefits Of the lecture
and while It Is In session there are very few women
strolllng about viewing the exhibits. The audience
was larger than any day during the last week, and
there liberia. number OF men among the
listeners.
Miss Andrewss cooking demonstration was simple
in the extreme She prepared roast Of beef for the
table made a pot OF chocolate and peach cream pie
BY the time the forty-ive minutes OF the lecture had
expired the three edlbles ready for the taoie
and the atmosphere redoent OF roast beef and me
pastry OF the pie.
II never season the roast at all said the lect-
urer. II simply place It in hot pan and put the
pan in a hot oven. In gas stove the heat or the
blazing over the meat makes hotter oven IMAM
when the heat is below Ii. The meat should De
turned In the pan every ten minutes The roast may
be seasoned IL you Ike when 1t Is half done learn
on good authority that Queen Vctorias chef seasons
the royal roast at that time but believe in allowing
every one 10 season their beef on the plate
after being served. The time roast should De IN
the oven cannot be reckoned by the weight OF the
roast but by It's thickness. You can tell when IL Is
done by pressing the upper surface with Knlie OF
fork or YOUR finger II the beef Is springy. then
You may know II Is rare. You should never stick a
fork into the roast even before it is placed IN the
oven II dIsrbs the tissues and allows the juices to
escape. -
Every good cook keeps soup stock on hand Wlth
this a sauce may be made for the roast although the
best gravy Is the platter gravy and that colec's DIS
soon the roast Is cut into
CHOCOLATE.
IA
The chocolate Is a very simple anair, sara MISS
Andrews taking up a quarter pound cake and placing
II fat in the bottom of a double boiler l Always use
the unsyeetened chocolate, and after turning cup
OF sugar into the boiler add quart OF mix ana
one quart Of boiling water Now you may allow 1t
70 take ts time in boiling The chocolate VIII sepa-
rate into small particles but gentle WhlsKing Win
a Dover gg-beater will dissolve u - adj
When the hot beverage reached the proper conui-
ton she illustrated the point by beating , up ~
the revolving egg-beater and poured oul up 20
show the audience that It was light III Color MAI
while apOlogizng for not belnS aDle u pass '"'F'
cups through the audience.
CREAM PEACH PIE.
The cream peach pie was the next thing to demand
attention I'm making good pastry, the butter
n,us, no good and cold cautioned the cooking ex-
pert I use three tablespoonfus OF butter ana three
of ice water to each cup OF flour mean dh even
spoonful OF because should not he crusheu
down. find the best way 10 do IL 70 ouy an XIV XII
ounce cake OF butter and then separate It INTO even
sections. thereby assuring correctness ohe Iape
spoonful Of butter weighs about an ounce, ms ;
put lightly into the -four and then cnop II wnm tS
knives until 1t Is separated into partces apoun .,
size of pea. Then add the ice water SUI mafpg
ating the paste with the knives until tninS str
ready for the rollingpn. This should ne done nasty
so that the shortening will not get warm-that "ouu
make the paste heavy. < 49,. ,,
Never when use butter for shortening
Miss Andrews carefully avoided touching the paste
Win her bands nam After nd c o no With
wheel Then she placed the arge cree 9, C r 4.