New-York tribune., 1901-08-05

a demonstrate of an August IuhcheoH oiEei. y!
Miss Downing at the England Cooking School
is as follows:
We have to-day scaloped lobster, msitIe De motel %
potatoes, fruit soufie sabyon sauce goGI T CAKE
that it may be baked and cooled Here Is 'he recipe
Cream one-fourth cup butter, add one-hai - Sup cup
sugar slowly and continue beating AGu nhe oioa5
ard one ieaspoonfu Of orange, extract, Mix and and
fuP 3 Pqfy h9VI 3Wder and add al
ternately with one-fourth cup Of milk 10 {he hrs'
depends upon the air beaten INTO the egg. and in its
cake, cream your butter first then slowly add your
sugar; you will find it will work very mnch easier
than to cream the butter and sugar toðer. @ II
is well TO have your cake tins ready; so you won't
in the oven 1t gives much better surface 70 cake
surfaSe then throw, out the extra four our recipe
calls for seyen-eghths Of cup Of hour which which win
be cupful less two tablespOonfuls As mere are
cup would be fourteen tabIespoonfus..
If Tor b1e bard &bs0 so vow W begin to
and does not work easily, put it in the oven until
granuiated sugar Will measure the flour and
r 6akng powder and mix then sift through oe5 5fL b
-four has already been sifted, Add alternately the
to beat eggs or cream if you have the right move
anG nf vo %f wont vet red so n9 easily
always beat cake mixture rather than STIR H. as
air: The -four goes into the cake more evenly by
putting fI It through a sitter. When you are adding
i will make smoother mixture. If you add milk
asry o~r o cake bg f yen haSe to
o IN cake m he tin b very f
ImI I not to have it stick anywhere on the tin.
coming up to the top After you put the cake in
me IN press out into the corners having It come
that it may be even. This cake ought to bake in a
formed over the top and the air ai does not expand
sn,ticienty and when it does get through it comes
I d3n ! nave nice looking cake II It bakes too
ing Of cake into four quarters The first quarter it
ought 70 rise. the second quarter it ought to con
browning and begin to shrink from the side Of the
tin. You can test it with straw or by its shrink
ing from the side of the tin Now, for the lobster
sCALLOPED LOBoTER
cut in cubes Make one and one-half cups of white
fa & ~ melting three tabesPo9nfuls Of butter add
onehalf cups of milk one-half easpoonful of salt
qsP sRp G90s g@ thSS @o
with buttered crumbs and bake until crumbs
IN, In boiling live lobsters always have the water
gar or lemon juice in it, The latter keeps the flesh
white Boil it fifteen or twenty minutes. then allow
It 70 cool down In the liquor. You will find the meat
It Is done. In buying fresh holsters be sure that
aTey J ar are active We II YOU purchase boiled lobster
into the kett~est II 10y trying the tail to see II it
when went into the kettle The dPst thing to d9
IN IN preparing the lobster is to take of the claws
i rms sheiitsh Is a very coarse feeding creature
i ana that is why people are sometimes made III by
which do not ea-the stomach the lungs o1F
the intestinal canal, whicn goes down the middle
When you broil n lobster hold the claws down
danger Of their n6png bt hod tTe arFe daG9 Is R9
, tG"h Win your left hand and with your right
and strike the lobster between the fore Ilece the1
cutting through the stomach which lIs ~ D'y ~
Tore piece the stomach and the lungs arc the parts
liver wi which Is the green portion '''' ''s
In In making scailoped lobster We use the shell so
!Lpu VII nav" 70 take out the inside membrane
that h. ad.ereS to r. The largest piece Of meat in
81 Simplest way 70 get At his meat Is to take rair
canal les over the bacR 2HFh c 1d T. b The e. Intestinal
IN shrlmps Sometimes Won can see il yerv ais,
is in such small [ D II IT'S Is hard 10 get i out, It
hairy parts that throw away In Tho fTont 'is Ys
Ver 'g n Pey, tb or the stomach embedded IN
piece Of meat outside the tail " '''e's'
DELICIOUS WHITE SAUCE
The recipe calls for thick white sauce The
win adj no r ,II IIr ,ir Whl'c sauce are melted.
fle oie9 ie9s tb2n 9 Ggp Of crumbs for crust allow
ter IF You Get too nlItI o u cup OF melted but
she'll ion I'Fr9I % 20 10 tel y3n TO- butter me lobster
remains bright red. Kuttes fl inside and out '''
canned apricot uiiI Ir5iI ,lj For The sounf use
n g 'f & nlIGre and not the juice Here IS the recipe
,,,r E4o tn@uFh trui through sieve to make three
t'ls somat 90 cup OF pulp Heat IN saucepan and
until stin and dry gradually add the hot Fr,if nni
cared individual mouids havlnc thr ,5r n1 (Ir si
ar adr SCI moalds IN pan OF water ana bake until
in nay H'ye hsrs he whites OF the eggs for the souniA
beated IN, Low me fru't puln which has been
,% WI add the hot fruit pulp and confi, ~ INV ,'W
fugarcd ihree-fourths fun In order 10 make iha,n ,,
s6 nshe NOR NOR evenly I will put hot water into The
de hotel not nnnt reduce It, Now for The maitre
r-, MaSh; pare and cat potatoes into balls using
fffTfmch vegetable cutter making TWO Guns S6aL
eaifed yra,r rs ~ ~ cold water and cook In boiling
ITor e water unui soft Drain and adj the sauce
ann i.s, cream three tabcspoonfus of butter add
Of sail M lemon juice. one-half teaspoonful
ba,f tahilf lfst3 teaspoonfu Of pepper and one
4 bo% i b l"t n, tuI Of finely chopped parsley
table cutter ,,I3 ,IP3'ai"es cut with French vege-
small potatco. ,;I.a4 a4 put them 70 boil In cooking
and nc riTI Lte these. test them with a skewer
nee on steak. lamb chops or NJ bi ,ri H. IS
eoo "W Hepare the maitre de hotel butter and as
p7S TN III a not dish and add this butter 70 hcm "e'
prepare II as T fI1goo goo enough for frosing, l will
, lard m CUP OF water untf IT tbreoGs pom emo
al the tine arS @ t pa1ien white Of egg heating
r,orn men Ihe 'tfn9snherc is no. clear Won viii have
boiled the sugar ,ni'G a, ttosting After YOU have
heared in peb,teh SIM and drv until the white is
@ ce nor Syrup into them boat mnt - is @
running down tb G2oI. To prevent frostlng from
oro"n narer and pin tightly around the cake
to ab0ut the dan.IL thc p4rer come above the cake
a good yl,t 80 -plh You wish frosting This is
YOU Grst ,i,, your icing is not thick enough when
something else whf f be cakG Kin or If Won wish to do
the n Sa nee is the last thing in the lesson tse
with xxx 4 ,hf grated rind and tuice of onehalf Ieno,
Gun sI,%ar I a CUP ~ white wine sherry 0ne-thrd
Tusy % oyer the fire until it tbotens Pour Gnt
smootb ,,fS or the eggs beaten stiff and beat until
and yo[s Ec5fefy dF b make custard with sugar
add to- the 'ne ois 'gsS then add the beaten whites
Inc