New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-10-23
THE CULINARY ART.
Hiss Barrozcs GiUes Hints on Hoe
to Do Good Cooking.

"Do YOU realize" said Miss Anna Barrows in
| her lecture at Teachers College Friday. that
| in our ordinary culinary operations we range
| over 500 degrees of temperatures The ice upon
which this jelly is cooling is 80 degrees. 1 put
| salt on it and the temperature Immediately drops
| ten degrees. For sugar to reach the point where
it coats this fruit with hard caramel requires a
| temperature of over 300 degrees. You will OBJ
serve that boiling water poured upon the cara
| mel at this point has the effect of hardening
the caramel Immediately much cooler is it
than the sugar.
"sueh extremes of heat and cold must pro-
duce very different results and very different
favors. A substance is an altogether different
| thing according to the degree Of heat that has
been applied to It We fail to realize this,
! fancy, or to appreciate the fact that the fine
shades Of good cooking come very largely from
the application Of exactly the right degree Of
heat. Toast which has been heated to exactly
the right degree is one of the best and simplest
articles of food Left moment too long and
burned, It is UNBEATABLE A burned corner to
the muffin or the cake Injuries it's appearance and
its taste. The scorching of a spoonful Of milk
may destroy the flavor of whatever mixture it
is used in. Let the butter dish stand about all
the morning near the stove and then use butter
from it upon cooked vegetables. and you will
see how their freshness and flavor will be in
jured. The fine lines which divide good cookery
from the merely mediocre rest much on APP
probation of the effects of heat"
PRUNE PUDDING.
Miss Barrows illustrated her remarks by maxi
ing prune pudding. with caramel sauce, pine
apple ice and coffee jelly. Miss Barrows makes
a speciality Of simple dishes, Her pineapple ice
was the simplest thing imaginable. She took
pint can of shredded pineapple. added to 1t the
juice of half lemon and pint Of water and
put it in the freezer, where it froze itself. ex-
cepting for a few turns of the crank when IL
was nearly frozen. The pineapple was very
sweet. else she would have added sugar. 1t
would Just easily have taken a quart Of water
as a pint said the demonstration, in which case
she would have added the juice of a whole lemon
and sweetened to taste. A good way to combine
whipped cream with the ice is to pour the
cream in on the Ice after the dasher is re-
moved and simply let it stand until the ice is
served.
For the prune pudding Miss Barrows covered
the bottoms of two baking dishes with stoned
prunes uncooked, but soaked till they had re-
sumed their original size and juiciness- Miss
Barrows said that forty eight hours is not too
long 10 soak prunes to have them good, and that
they should invariably be soaked overnight
For the dough she made soufflet for which
she melted two tabespoOnfuls of butter In half
q Gun of boiling water Then she stirred in half
2 c11p of flour and stirred it over the fire until
II adhered together in a sticky mass which she
raised from the pan on her spoon Into this she
mixed half cup Of prune juice. Milk could be
used instead or any kind OF fruit juice or
tbinned Jelly. One two level tablespoonfuls OF
sugar according to taste IS added. and then the
yolks of two eggs were thrown In and mixed up
without previous beating. Then the two whites
were beaten stiff and added 10 the dough last of
all being folded in quickly, with as little stirring
as possible Then the paste was poured over
the prunes and SET in a moderate oven, where IT
remained half hour emerging golden brown
and puffy. 1t is upon the beaten whites of the
eggs that the souftet depends for its lghtness.
An infinite variation of fruit souffietS may be
played on this theme.
COFFEE JELLY.
To make the coffee jelly the instr actor first
made the coffee. She gave some interesting
little facts about coffee first. The average pound
of coffee contains thirty tabespoonfus. and
therefore will make thirty cups of coffee. The
finer coffee is ground the more strength can be
gotten out of it, and therefore the smaller guam
tty of il is necessary Coffee loses strength
Inv exposure to the air and II is better TO buy 1t
I'm small quantities for family use Many patent
coffee pots come with a little cover for the
spout. TO preserve the aroma 4 bit of paper
tucked in the old ia shiOned spout will the
sive the egg. all going to the bottom with
the grounds, yields no nutriment except a niue
oil from the yolk, and 1t coats the cofee
grains IL keeps in their flavor and compeis the
use of more TO obtain equal strength Inc
white of the egg simply settles coffee. II ADDS