New-York tribune., 1910-11-13
1zsSz4DF INTEREST to W]OME lN@H2Al NzE2Aal
LIGHT FROM BOSTON
"Hub" Teacher Reueals chat
ing Dish Possibilities.

whether or not all women agree that the
best thing that comes from Boston is the
O'Clock train for New York" most OF
them Will agree that one of the best things
from Boston is the Boston Cook Book and
the cooking school behind it. The fame of
its name has penetrated even to the do
mestic heart of Teachers College, and when
it was learned that one Of the Boston cooks
was 10 conduct the demonstration lesson
on Chatting Dish Cookery on Friday
afternoon the interest considerably
augmented Chafing dishes popular in
the educational circles on Morningside,
and more than one Industrious student
haTbors in her secret soul favorite recipe
for rabbit. Could Boston produce anything
better than their tried and true favorites?
was the question in Teachers College class
rooms all day
Miss Bertha Shapleigh who mas recently
come from Boston TO help train New York
cooks, put up good fight for the Hub
and the home team forced TO admit
several new ideas. at least
The first thing on the menu was creamed
chicken and mushrooms. The unsophisti-
Gated gasped. At the present cost Of liv-
ing wasn't creamed chicken alone good
enough? 1t was very extravagant but all
took copiOus notes so as to have an extra
good dish for company some time. Then
II developed that even chicken and mush-
rooms is not a stopping place when a
chafing dish cook really gets TO work. She
can add chopped pimento to make ii bright
or chopped olives 10 make il match
a green color scheme. or ham, or cheese
or wine or Notwithstanding. in fact
that she has That is the way the girls
at Leland Stanford University do, il seems.
Each one contributes her mite. and when
the pie is opened it is boiled rags" the
pride Of the college.
However much it may be elaborated
upon, the foundation is always the same"
said Miss Shapleigh. "You start with a
cream sauce and then add what you like
it doesn't matter what-within reason
For the sauce, however the proportions
are constant-twO tablespoons of butter,
and two tablespoons Of flour TO one cup of
liquid.
You put the butter in the dish. set in
the pan of not water, let it melt add the
-four and mix thoroughly then add the
LIQUID and let it cook until ii thickens.
The length of time required will vary A
large surface will thicken more quickly
than a small one. and the humidity of the
atmosphere has its effect too. Remember
that a hot liquid is a little thinner than II
will be after it Cools. so do hot get II quite
trick enough while it is boiling Then add
the seasoning. Now. you know, the day IS
over when a cook went out into the back
ward and committed suicide if his master
had 10 add a bit of salt to his soup. Do
the best you can with the salt and pepper,
and forgive your friends if they add more.
I wi g. rr.1a for W
insist upon having one: one teaspoon OF
salt and one-eighth Of a teaspoon of pep
per 10 one quart of sauce. After the sea-
soning add the chicken and the mush-
! rooms. and be sure 10 let them get well
/ heated through before you serve them. !
/ have been made unhappy by having 10 ear
cold chicken because my hostess was in
too much of a hurry. You know the great
secret of the chafng dishs popularity is
that things are not when you get them
or ought to be. no time is lost carrying
dishes from the kitchen TO the table"
When the chicken was served in timbale
moulds every embryo cook willingly gave
honor to whom honor was due and vowed
to treat her friends TO Boston creamed
chicken next Sunday evening.
Notebooks We're pulled OUT from pockets
and handbags and the students copied
carefully the exact rule which makes
enough for six persons: Three tablespoons
Of butter. three tablespoons of flour. one
cup and half of milk or one cup of chicken
stock and half a cup of milk. half a can
OF mushrooms. one cup and d half of
chicken cut in strips. salt and paprika 10
taste
Then they made tomato rarebit from the
following recipe: Two tablespoons of butter.
two tablespoons of -four, three-quarters OF