The Montgomery advertiser., 1909-10-28
Eighth Cooking Lesson Dedls
 With Art of Broiling of Steaks

Mrs. Hitler gave her eighth lesson ron cooking yesterday afternoon at the auditorium. She talked on the broil- ing process and broiled double sur loin steak. She also told of the dif- ferent muscles found in a steak. where the prime beef is cut from. and how to select 1t. She showed the diff ference between a tenderloin. coun- ter tenderioin and the small strip of the flank.
 The different dishes were passed among the women that each one might taste Of them.
 Interest is increasing each day over the prize recipes. and every woman Is anxious to win a gas stove. In her lesson yesterday. Mrs. Hitler prepared bacon several ways and also prepared several different kinds of corn-breads. giving the history of the Johnnie
 Mrs. HiIier is provided with every convenience to aid her in her work. not the leapt of which Is a convenient little holder attached by a chain to her belt with which she is ever ready to handle. hot dishes. Tomorrow Is Greater Montgomery Day" at the fair an1 there will be no cooking lesson. and the meat lesson will be continued Friday. and Saturday. the lesson will be on poultry and game. The following are some excellent recipes:
 Morrow aBIls.
 Take marrow. carefully, from ten cents ff0c) soup bone. put in small china bowl and salt After half an hour. cream as you would butter, add a small quantity of water. work thor ougfly, pour or the water--and beat until the marrow is free of water. care fully removing all particles of bone which appear on the surface or cling to the wooden spoon.
 Add two eggs. two sprigs of parsley (chopped fine) one fourth (1-4) nut meg (grated), beat well into marrow, add enough crackermeaI to make the mixture dry. Of enough meal Is add ed. the mixture will fall in larger crumbs). take a small quantity in the hand. press firmly and form balls, the size of marbles boil until balls rise to top of vater. Nice to boil and serve in clear soups.
 Chese OmeIet.
 Sift 2 1-2 tablespoons flour, 3-4 teaspoons salt. 1-2 teaspoon mustard. f. g. cayenne together twice 2 table, spoons of Parmesan or American cream cheese: add gradually. 1 cup milk and eggs beaten very light. Melt 2 tablespoons butter in an omeiet pan; pour in mixture. as 1t cooks prick 1t and lift 1t to allow the un- cooked part to flow underneath; add one more tablespoon butter as needed. cook until mixture is firm and slight ly creamy on top. Sprinkle generously with grated cheese seasoned with salt, pepper and cayenne. serve with thin cream sauce If desired.
 Royale Cusfard. Beat the yolks of eggs and 1 whole egg. slightly; add 1-2 cup of chicken broth or cream; teaspoon salt, slight grating nutmeg and f. g. ca- yenne, and 1-2 teaspoon finely chop ped parsley. Pour Into a shallow but tered mould to the depth of 1-2 inch; place mould in pan of hot water and cook until firm. When cold, unmould and cut in small squares. rounds. dia- monds or with French cutter fin fam cy shapes. Add to hot consomme. Cinnamon sticks.
 Three -fourths lbs. almonds: 3-4 lbs. Pllv. sugar 8 whites of. egg; tea spoon. cinnamon. s t,Y sa.4tS Beat eggs stiff, add sugar ana beat ,br1sRfy ssesefap s1mifidtssI gtfnd ai- monds and mix with as much of the icing as 1t takes to make a soft dough which can be patted with the hands shape into oblong sticks. place in wax pans and spread balance of icing on top of each and bake in moderate in pans. then place pans on top of