,transcriber's ,note ,obvious typographical errors have been corrected4 ,a list of corrections is found at the end of the text4 ,inconsistencies in spelling and hyphenation have been maintained4 ,a list of inconsistently spelled and hyphenated words is found at the end of the text4 ,a ,,course ,,of ,,lectures ,,on ,,the ,,principles ,,of ,,domestic ,,economy ,,and ,,cookery1 ,,by ,,miss ,,juliet ,,corson1 ,superintendent of the ,new ,york ,school of ,cookery4 ,,delivered ,,in ,,the ,,farmers' ,,lecture ,,course ,,of ,,the ,,college ,,of ,,agriculture ,,of ,,the ,,university ,,of ,,minnesota4 ,,appendix ,,to ,,supplement ,i4 ,,fourth ,,biennial ,,report ,,of ,board of ,regents of the ,university of ,minnesota4 #ahhf4 ,,st4 ,,paul1 ,,minn43 ,,the ,,pioneer ,,press ,,company4 #ahhg4 ,,preface4 ,the following lectures were delivered in the ,farmers ,lecture ,course1 at the ,college of ,agriculture1 ,minneapolis1 during the session of #ahhd4 ,the topics selected at previous sessions had been such as to especially interest the male members of the large classes in attendance1 and it was considered no more than fair to the women of the ,state that attention should be given to such matters as would aid them in the conduct of home duties4 ,influenced by this desire1 ,i secured the services of ,miss ,juliet ,corson1 the superintendent of the ,new ,york ,school of ,cookery1 and so widely known wherever the ,english language is spoken1 by her publications and writings upon all topics relating to domestic economy4 ,the interest manifested in this course of lectures by the ladies of ,minnesota was shown by the crowded audiences present at each exercise1 nearly #a1bjj of whom registered their names and addresses1 a list of which is appended to this report4 ,the lectures were familiar1 extemporaneous discourses upon the topics under discussion1 and the lecturer was surrounded by all the appointments of a well-ordered kitchen4 ,the dishes as prepared were passed to the audience for examination and criticism1 and full opportunity allowed for discussion4 ,this statement is necessary to explain the colloquial character of the discourses4 ,in placing these lectures before the public the editor does but simple justice to ,miss ,corson in stating that circumstances have prevented the preparation by her of a finished report1 and have compelled the publication of the notes taken at the cooking lessons4 ,but if the form of the instruction is devoid of rhetorical style1 the editor guarantees its accuracy4 ,although ,miss ,corson is a steady worker1 her usefulness is curtailed by serious illness4 ,in this instance1 therefore1 indulgence is claimed for the method4 ,whatever graces of literature the reader seeks1 may be found in the author's other published works2 here the public is entreated to accept a very plain record of the work done at the ,state ,university by ,miss ,corson4 ,a word of explanation is due to the members of the class1 who were promised copies of these lectures4 ,i had full reports taken at the time1 by a stenographer4 ,they were written out shortly after1 and sent to ,miss ,corson1 as by her request1 for review2 but owing to her protracted and nearly fatal illness and very slow recovery1 these notes have only recently been returned to me4 ,i hope this statement will relieve me from any charges of neglect1 which the ladies might otherwise be disposed to make4 ,,edward ,d4 ,,porter1 ,professor in ,charge4 ,,introduction4 ,this course of lectures is designed to meet the wants of two classes of persons3 ,first--,those who are experienced housekeepers1 familiar with the principles and practice of cookery1 but who desire information concerning the preparation of the finer dishes of the modern school4 ,second--,the young ladies in attendance at the ,university and others like them1 who have had their time and attention so engrossed with studies and other duties that they have not had the opportunity to qualify themselves in this most important branch of a woman's education4 ,to meet the wants of the first class1 the morning exercises will be devoted to the preparation of palatable and nutritious dishes1 suitable for every day use in families of moderate means1 and some of the finer dishes will be introduced4 ,as the afternoons are the only times at which the young ladies of the ,university can be present1 these sessions will be devoted to practical illustrations of the elementary principles of household management and cookery4 ,as time permits1 some of the salient points in the chemistry of food and the physiology of nutrition will be briefly discussed4 ,,bill ,,of ,,fare ,,for ,,the ,,housekeepers' ,,course4 ,,first ,,day4 ,soup ,stock4 ,boiled ,salmon1 with ,cream ,sauce4 ,potatoes1 ,stewed in ,butter4 ,quail1 boned and broiled4 ,omelettes4 ,,second ,,day4 ,clear ,soup4 ,caramel for coloring ,soups and ,sauces4 ,baked ,whitefish4 ,beefsteak1 broiled and fried4 ,baked ,apple ,dumplings4 ,,third ,,day4 ,cream of ,salmon4 ,shoulder of ,lamb1 boned and roasted4 ,forcemeat for ,meats4 ,potatoes1 broiled and baked4 ,cheese ,crusts4 ,,fourth ,,day4 ,pea ,soup with ,crusts4 ,salt ,codfish1 stewed in ,cream4 ,venison with ,currant ,jelly4 ,stewed ,carrots4 ,cabinet ,pudding4 ,,fifth ,,day4 ,tomato ,soup4 ,fried ,pickerel4 ,beef1 a la mode ,rolls4 ,puree of ,spinach4 ,caramel ,custard4 ,,sixth ,,day4 ,oyster ,soup4 ,oysters1 broiled and fried4 ,oysters with ,bacon4 ,mobile ,roast ,oysters4 ,welsh ,rarebits4 ,,the ,,university ,,course4 ,,at #b ,p4 ,m4 ,,daily4 ,first ,day--,soup ,making1 and ,stews4 ,second ,day--,good ,breads1 ,plain ,pastry and ,puddings4 ,third ,day--,fish and ,poultry4 ,fourth ,day--,meats and ,vegetables4 ,fifth ,day--,cheap ,dishes and ,rewarmed ,foods4 ,sixth ,day--,cookery for the ,sick4 ,tea1 ,coffee1 ,omelettes1 ,sauces1 and various small dishes will be treated when the occasion offers4 99 99 99 99 99 ,the last half hour of each day will be devoted to the discussion of questions referring to the subject in hand1 and to the testing of dishes cooked4 ,,first ,,lecture4 ,our lesson this morning1 ladies1 will consist of the preparation of what is called soup stock1 or beef broth1 which is the basis of many kinds of soup2 it is very easily made1 simple in its composition1 and exceedingly nutritious2 the other dishes to be made are boiled salmon with cream sauce2 potatoes1 stewed in butter2 and quail1 boned and broiled4 ,i give you the boned quail to show you what an exceedingly simple operation boning is4 ,it is supposed to be very difficult1 and it is done sometimes in curious ways2 but the best way is the simplest and easiest4 ,if we have time we will prepare a few omelettes4 ,as ,i shall begin with soup stock1 you will take your receipt for that4 ,for each quart of soup stock or broth which you intend to make1 use one pound of meat and bone4 ,by that ,i mean meat and bone weighed together4 ,the cut which ,i have here is from the upper part of the leg1 next to the round4 ,you can use any cut of the leg1 the shank1 which is the lower part of the leg1 or the neck2 any of the cheaper parts of meat will answer for soup meat4 ,first1 cut the meat from the bone2 the butcher will always do that for you2 then have the bone broken in small pieces4 ,the butcher1 of course1 will do that very much more easily than you can do it4 ,do not wash the meat2 wipe it all over with a towel wet in cold water4 ,put the bones in the bottom of the soup kettle1 laying the meat on the bones2 then add cold water in the proportion of a quart to each pound of meat and bones4 ,set the soup kettle over the fire1 and let the broth slowly heat and boil4 ,as it boils a scum will rise to the surface1 which is to be removed in case you are preparing stock for clear soup4 ,the scum is composed of the blood and the albumen of the meat1 and is only removed for the purpose of clarifying the soup4 ,it is nutritious1 and for that reason it should always be saved4 ,in ,france1 and in kitchens where ,french cooks are employed1 this scum is used either in thick soup--for instance1 in vegetable soup1 such as ,i shall make this afternoon--or put into brown sauces or gravies4 ,remember1 it is nothing that is to be thrown away2 it is to be saved because it is both nutritious and savory4 ,it adds flavor and nutriment to any dish to which it is added4 ,while the soup meat is being boiled for the first time1 prepare the vegetables4 ,for three or four pounds of meat1 which will make as many quarts of soup1 use one medium-size carrot1 which is to be scraped1 a turnip1 which is to be peeled1 and an onion1 which is also to be peeled1 in such a way as to prevent breaking apart2 take off the outer dry skin of the onion without trimming it closely2 do not cut it off at the top1 because in that way you will cause the layers to break apart4 ,after the onion is peeled stick a dozen whole cloves into it4 ,the cloves are added to the soup for the purpose of flavoring it4 ,you very often hear the remark made that the cookery of certain people has an indefinable taste1 exceedingly nice1 but something that you do not exactly understand4 ,it is always produced by a combination of seasonings and flavorings4 ,in this soup ,i shall use for seasoning not only the cloves in the onions1 but a dozen peppercorns--that is1 unground grains of pepper1 instead of ground pepper1 because ,i want the soup to be perfectly clear4 ,i shall use also bay leaves1 which may be new to some of you2 they are the dried leaves of the laurel or bay tree1 and can be bought at any drug store4 ,you can buy five cents' worth of them and they will last you a year or more4 ,the seasoning is slightly aromatic2 for four quarts of soup use only a little leaf1 or a piece of a large leaf2 use also a blade of mace1 and a sprig of any dried herb except sage4 ,the peppercorns1 the bay leaf1 the blade of mace1 and the sprig of sweet herb are tied in the midst of a little bunch of parsley1 the stalk with all the leaves on1 and if it is ever marketed here with the root on1 use that as well2 the root of the parsley has all the flavor of the leaf intensified1 and you have only to thoroughly wash it1 and then use it4 ,all these dried herbs are to be gathered inside of the parsley and tied in a little bunch2 tie the parsley by winding string around it1 inclosing all the dried herbs2 this little bunch is called in cooking books a fagot or bouquet of herbs2 it is what gives soups and sauces that indefinable spicy1 delicate flavor so much liked4 ,after the soup stock boils remove whatever scum has risen1 put in the fagot1 the turnip1 the carrot1 the onion stuck with cloves1 and for the four quarts of soup a heaping tablespoonful of salt4 ,keep the soup stock covered as much as possible while it is heating2 and after you have put in the vegetables keep it covered all the time4 ,let it boil very slowly4 ,after all the vegetables are in set the kettle back so that the heat of the fire strikes from one side2 let it boil from one side and gently2 in that way you begin the clarifying4 ,you will find if you boil the stock from one side1 and very gently1 then when you strain it after it is done it already will be as clear as most clear soup4 ,after it has been strained1 to-morrow1 we shall clarify it in order to show the process1 which is very simple4 ,then it will be what is called on hotel bills of fare clear soup4 ,after the vegetables have been added let the stock boil for at least two hours4 ,in that length of time the flavor of the vegetables and the nourishment from the meat will be extracted1 but not the gelatine from the bones4 ,it is the gelatine in the bones which makes broth or stock jelly when it is cold2 in order to extract the gelatine it is necessary to boil the soup meat and bones at least five hours4 ,the soup can be strained at the end of two hours1 or boiled five or six hours1 keeping it covered so that none of it wastes or evaporates4 ,when the soup is boiled1 strain it2 use an earthen bowl or jar2 set a colander in it1 and lay a towel folded twice in the colander1 having the colander either over the bowl or jar2 pour the soup into the towel1 and let it run through without squeezing1 because if you squeeze the towel you will force small particles of scum through1 and thus cloud the soup4 ,after the soup has run through the towel let it cool2 do not cover it while it is cooling unless you are afraid of flies or insects getting into it2 in that case cover it with a sieve4 ,if you cover it with a solid earthen cover or plate the steam arising from the soup will condense on the under part of the cover and fall back into the soup2 if the weather is warm1 or if it is a close1 rainy day1 the steam condensed falling back into the warm soup will cause it to sour4 ,for this reason when you put away a dish of meat or vegetables after dinner do not cover them until they are cold4 ,,boiled ,,salmon ,,with ,,cream ,,sauce4 ,in boiling a whole fish1 or a large piece1 use cold water4 ,if you put a large piece of fish into boiling water1 the outside will be cooked before it is done near the bone4 ,nothing is more disagreeable than a piece of fish half raw at the bone2 it is uneatable4 ,for a small piece of fish1 such as ,i have here1 use boiling salted water enough to cover it1 and boil it until the flakes begin to separate1 or until1 by testing a fin1 you can easily pull it out4 ,that will probably be1 if you use cold water1 soon after the water boils2 if you put the fish into boiling water1 it may be five or more minutes4 ,boil the fish1 whether it is large or small1 until you can pull out a fin1 or until the flakes separate4 ,then drain it1 and serve it with any nice sauce4 ,to-day ,i will make a very simple one--cream sauce4 ,of course you would always make the sauce while you were boiling the fish1 taking care to have both done at the same time4 ,for a pint of sauce1 use a heaping tablespoonful of butter and a tablespoonful of flour2 put them in a saucepan over the fire1 and stir them together until they are smoothly mixed2 then begin to add hot milk1 half a cupful at a time2 when the first half cupful of milk is stirred in1 put in another half cupful and again stir until it is smooth2 continue to add milk until you have used a pint1 or until the sauce is about the consistency of thick cream4 ,there will always be a margin there for a little discretion1 because some flour will thicken very much more than others4 ,flour that is very rich in gluten will thicken more than that which has most starch in it4 ,but you have there about the right proportions--a tablespoonful of flour1 a tablespoonful of butter1 a pint of milk4 ,add more or less milk as is required to make the sauce the consistency of thick cream1 or of a thickness which will coat the spoon2 that is1 if you dip a spoon in and hold it up1 the sauce will not all run off like water2 when all the milk has been used1 season the sauce with a level teaspoonful of salt and about a quarter of a salt spoon of white pepper4 ,i speak of white pepper particularly because in making a white sauce1 if you use the ordinary black pepper1 the sauce will be full of little black specks4 ,the white pepper is quite as cheap1 quite as plentiful as the black pepper2 all the grocers keep it1 and its flavor is nicer1 rather more delicate1 scarcely as pungent as the black pepper2 there is a certain biting1 acrid flavor in the black pepper which does not exist in the white pepper2 the latter contains all the stimulating property and all the aromatic flavor4 ,after the same is finished1 keep it hot by setting the sauce pan containing it in a pan of hot water1 on the back of the stove4 ,a perfectly plain white sauce 7which can be made the basis of an infinite variety of other sauces7 is made by substituting water for milk2 by leaving out the pepper and salt1 and using sugar for sweetening1 you can make a nice pudding sauce4 ,if you add a tablespoonful of chopped parsley to a pint of white sauce1 you make parsley sauce4 ,putting a few capers into it1 makes caper sauce4 ,a teaspoonful of anchovies dissolved in it makes anchovy sauce4 ,it is easily made the basis of a great many sauces1 the name of which depends on preferred addition to the white sauce4 ,egg sauce is made by adding chopped hard boiled eggs to white sauce4 ,question by a ,lady4 ,would you ever substitute cornstarch for flour8 ,,miss ,,corson4 ,you can if you wish4 ,you must use your own discretion about the quantities4 ,simply get the thickness of thick cream4 ,question4 ,is it better to use a porcelain vessel1 or will tin do8 ,,miss ,,corson4 ,use any saucepan made of material thick enough to prevent burning4 ,question4 ,do you put the fish right into the water1 or have you a fish kettle8 ,,miss ,,corson4 ,if you are using a fish kettle you will have a little wire frame4 ,you can lay the fish on that1 or you can tie it up in a cloth1 if you wish to4 ,question4 ,then how can you tell when it is done8 ,,miss ,,corson4 ,if you tie it in a cloth you must leave a little space so that you can test it4 ,question4 ,how much pepper did you say to put in the sauce8 ,,miss ,,corson4 ,about a quarter of a salt spoon2 that is1 a good pinch of pepper4 ,one of the ladies asked me about using a thick sauce pan--porcelain-lined sauce pan2 you will find the advantage of thick sauce pans of all kinds is that they are less likely to burn than thin ones4 ,the thinner the metal the sauce pan is made of1 the more likely it is to burn4 ,there are so many different kinds of utensils that every lady can take her own choice4 ,black sauce pans1 lined with tin or with porcelain2 tin sauce pans1 thin ones1 and thick ones made of block tin4 ,you notice that ,i use copper sauce pans4 ,coppers are the most durable2 they are lined with tin1 and they have to be relined about once a year2 the cost of relining is very little--comparatively little2 ,i think it costs me about three cents a foot to have them relined1 and the copper never wears out4 ,if you buy a copper sauce pan you have got something that lasts you all your life1 and you can leave it as an heirloom2 if you don't want to do that1 you can sell it for old copper for nearly as much as you paid for it4 ,in using copper1 you must never let them become bare on the inside4 ,if the tin wears off and the copper is exposed to any acid in the food cooked1 it is apt to form a poisonous combination4 ,but with proper care and cleanliness1 copper sauce pans are perfectly safe4 ,question4 ,do you prefer them to the galvanized iron8 ,,miss ,,corson4 ,yes1 ,i do1 on the score of cleanliness1 economy and ease in cooking4 ,question4 ,do you use a wooden spoon from choice8 ,,miss ,,corson4 ,yes2 of course you can understand1 ladies1 that ,i could very soon scrape the tin off of the inside of a sauce pan with a metal spoon1 a knife1 or anything of that sort4 ,copper sauce pans should be cleaned with a rag1 a little ,sapolio and hot water4 ,if they are cleaned as fast as they are used they are no more trouble to keep clean than any other sauce pan4 ,i use in stirring simply a small pudding stick--an old-fashioned wooden pudding stick4 ,it does not scrape the sauce pans1 and there is no danger of uncooked flour accumulating on the sticks1 as it does in the bowl of a spoon4 ,if you are stirring with a spoon1 some of the half-cooked flour might get in the bowl of the spoon1 and then your sauce would have the taste of the raw flour4 ,i will leave the stick in the sauce pan and pass it about so that you can see what ,i mean4 ,anyone can whittle these little sticks out1 using any kind of hard wood4 ,do not use soft wood4 ,you will have noticed1 ladies1 if you have ever put sauce of this kind1 thick sauce1 to keep hot1 it may have grown very much thicker by standing2 in such case add a little more milk or water1 and a little more seasoning when you are ready to use it4 ,question4 ,how do you make perfectly clear sauce8 ,,miss ,,corson4 ,you can make a nearly clear thick sauce by using arrow root4 ,of course1 a clear thin sauce is simply sugar dissolved in water1 with butter or flavoring as you like4 ,,potatoes1 ,,stewed ,,in ,,butter4 ,the potatoes are peeled and sliced in rather small slices of even size2 put them over the fire in enough salted boiling water to cover them1 boil them until they begin to grow tender2 not till they break1 but just till they begin to grow tender2 after the potatoes are boiled tender drain them1 and suppose you have a pint bowl full of potatoes1 use about two heaping tablespoonfuls of butter2 melt the butter in a scant half cupful of milk4 ,when the butter is melted put the potatoes into it1 and with a spoon lift them very carefully from the bottom1 always without breaking them1 until they have absorbed the milk and butter2 then season them with salt and white pepper1 and they will be ready to serve4 ,season them palatably2 ,i could not give you the quantity of seasoning because it would depend upon the salt that the potatoes had absorbed from the water4 ,you should taste them first before seasoning at all1 and then if they need any more salt add a very little at a time4 ,if you simply want the potatoes nicely stewed you don't add so much butter1 a scant tablespoonful1 and milk enough to moisten them2 but this receipt is an exceedingly nice one--rather rich1 but very nice4 7,at this point the fish was done1 and ,miss ,corson continued47 ,you notice1 ladies1 that ,i take off the skin of the fish before taking it up4 ,that is very easy2 it slips off easily1 and without it the fish is much nicer to serve at the table4 ,in serving sauce with fish you pour some around it1 not over it2 or you serve the fish on a napkin1 and the sauce in a dish1 as you prefer4 ,if you serve the fish in a folded napkin garnish it with a few sprigs of parsley1 if you can get them1 or with a lemon sliced1 if you do not live--as some unfortunate people do--fifty miles from a lemon4 ,lemons are very nice always with any kind of fish4 ,parsley can be bought here all winter long4 ,i have learned that from the advertisements in the papers already2 and a little of it makes a great difference in the appearance of a dish4 ,question4 ,can you tell us how we can tell whether a frozen fish is stale or fresh8 ,,miss ,,corson4 ,you can after you have thawed it in cold water2 you can tell by the smell4 7,laughter47 ,the way to thaw frozen fish is to put it into perfectly cold water and keep it in a cold place until all the frost is drawn out4 ,of course the most of the fish in this market would be frozen in the winter4 ,this one has been frozen4 ,question4 ,can you tell us how to carve a whole fish8 ,,miss ,,corson4 ,you would have a rather sharp knife and spoon2 a fish knife1 though it looks pretty1 is not good to serve fish with because it is apt to be dull2 you want a knife that will cut down through the fish without tearing it1 without attempting to cut down through the bone1 unless you know where the joints are located4 ,question4 ,would you cook a fish with the fins8 ,,miss ,,corson4 ,the latest fancy of fish lovers in ,new ,york1 the members of the ,ichthyophagous ,club1 who are supposed to be the leaders in the fashions of fish1 is to have the fish served with the fins1 head and tail on2 and with some fish they want even the scales2 and then they simply lift off the skin1 the entire skin1 before they begin to serve it4 ,they have the fish thoroughly washed and drawn1 and then cooked with the scales and fins on4 ,you can judge how easy it would be to do that1 because you saw how easily that skin came off this fish4 ,the skin comes off-easily if the fish is properly cooked--cooked enough4 ,question4 ,what kind of fish can be cooked with the scales on8 ,,miss ,,corson4 ,i think the black bass1 and some kinds of sea fish4 ,the idea is that if the fish are not scaled they will keep their flavor2 a fish properly dressed retains enough of its flavor even if it is scalded before it is cooked4 ,,omelettes4 ,first1 ,i will make a plain breakfast omelette4 ,use for two or three people not more than three eggs4 ,you can not very well manage more than three in an ordinary pan4 ,it is better to make several omelettes1 especially because people are not apt to come to the table all at once1 and an omelette to be nice must be eaten directly it is cooked4 ,say three eggs2 break them into a cup or bowl2 add to them a saltspoonful of salt1 quarter of a saltspoonful of pepper1 and mix them just enough to thoroughly break the whites and yolks together4 ,put over the fire a frying pan with a heaping teaspoonful of butter in it4 ,let the butter get hot4 ,if you like an omelette brown let the butter begin to brown4 ,after pouring the eggs into the hot frying pan break the omelette on the bottom of the pan with a fork1 just a little1 so that you let the uncooked part run down on the bottom of the pan4 ,i do not mean to stir the omelette as you would scrambled eggs1 but just break it a little until it is cooked as much as you want it4 ,french breakfast omelettes are always cooked so that they are slightly juicy in the middle2 in order to accomplish that result of course you have them still liquid before you begin to turn them4 ,when the omelette is done as much as you want it run a fork under one side of it and fold it half over1 then fold it again2 loosen it from the pan2 have a platter hot1 and turn the omelette out4 ,serve it the moment it is done4 ,next ,i will make a light omelette4 ,the same rule--three eggs1 whites and yolks separate2 beat the whites to a stiff froth2 add seasoning to the yolks in the same proportion as before2 mix the yolks slightly with the seasoning2 after the white has been beaten quite stiff and the yolk seasoned1 mix them very lightly together2 have a heaping tablespoonful of butter in the frying pan over the fire1 hot1 just as for the plain omelette2 mix the whites and the yolks together1 without breaking down the white4 ,of course the lightness of the omelette depends on keeping all the air in the white of the egg that you have beaten into it4 ,put the eggs into the hot frying pan2 run the fork under the omelette and lift it from the pan as it cooks2 lift the cooked portions from the pan1 and let them fall back on the top of the omelette1 taking care not to pat the omelette down at all2 but just lift the cooked portions and let them fall back on the top of the omelette1 until it is done as much as you like4 ,usually this omelette is served soft--as soft as ice cream4 ,when it is done as much as you want it1 push it to the side of the pan1 gently1 and then turn it out on a hot platter4 ,always remember that the success of an omelette depends upon the quickness with which it is made and served2 because1 in the first place1 you make it light by beating air into it2 then1 of course1 the heat expands the air1 and that makes the omelette still lighter2 and you must get it served before the hot air escapes4 ,,boning ,,quail4 ,after the quail have been picked1 cut the wings off at the first joint1 cut the legs just above the joint of the drum-stick4 ,cut off the head1 take out the crop1 cut the quail down the back bone2 from the inside1 cut the joint where the wing joins the body2 and having cut that wing joint1 begin and cut close to the carcass of the bird till you get down to the leg joint1 where the second joint of the leg unites with the body2 break that joint1 and keep on cutting the flesh from the carcass1 taking care not to cut through the carcass so that you strike the intestines until you reach the ridge of the breast bone2 close to the breast bone you will find that little division in the flesh of the breast which you have noticed in carving chickens and turkeys2 it is called the little filet1 and lies close to the breast bone2 separate this natural division from the outside of the breast4 ,then beginning again on the other side1 cut close to the carcass of the bird until you have reached the breast1 as on the other side4 ,now the flesh is loose on both sides of the bird1 and needs only to be taken off without breaking the skin of the breast4 ,you would bone chickens and turkeys in the same way4 ,take the carcass out entire4 ,now take out the wing and leg bones from the inside4 ,do not tear the skin of the bird any more than you can help4 ,now lay the flesh on the table1 with the skin down1 and straighten it out a little1 distributing the flesh evenly over the skin1 and it is ready to stuff4 ,if ,i were making boned turkey ,i should have it all ready1 just like this1 and then put the force meat in1 draw the bird up over the force meat1 and sew it down the back4 ,this bird is simply going to be broiled4 ,season with salt and pepper4 ,in preparing boned birds you can use any kind of force meat--a layer of sausage meat1 or any kind of chopped cold meat2 season it with salt and pepper4 ,put the birds between the bars of the wire gridiron1 and broil them with a very hot fire4 ,the gridiron should be well buttered1 so that the birds can not stick4 ,by the time the bird is broiled brown on both sides it will be done4 ,of course you do half a dozen or a dozen in the same way precisely4 ,remember1 ladies1 always1 that to broil you should use the hottest fire you can get--the hottest and the clearest fire1 because part of the success of broiling depends upon quickly cooking the outside1 while the inside of anything you are broiling still remains juicy4 ,if you had a wood fire you would broil over the fire4 ,if you broil over the fire you must expect the blaze to rise1 and you must naturally suppose the meat will be smoked2 but you can make your fire clear--that is1 have it alive2 do not have it smoky and full of unburnt wood or coal2 have a clear bed of coals if you are going to broil over the fire4 ,question4 ,do you never wash the birds before boiling8 ,answer4 ,no2 you will find that ,i am very un-neat about that4 ,in the first place1 ,i would not use a piece of meat or a bird of any kind that was really dirty enough to need washing4 ,if it had anything on it that ,i could not get off by wiping with a wet cloth1 ,i simply wouldn't use it4 ,if you wash meat or poultry you destroy a certain amount of its flavoring and take away some of its nourishment4 ,question4 ,sometimes a bird shot will have a great deal of the blood settle in the breast or in the flesh4 ,,miss ,,corson4 ,yes2 you want the blood2 you want to keep the blood there4 ,the blood is a part of the nourishment4 ,the idea of washing meat comes from the old ,hebrew prohibition which involved the removal of every particle of blood4 ,you know that the ,hebrews believed that the blood was the life and even to this day every particle of blood is taken away from their meat1 not only by washing after it comes into the house1 but before that by the treatment it receives from the butcher4 ,the blood is a part of the nourishment1 and you want to keep as much of it as you can2 in some cooking it forms a very important part2 for instance1 in cooking a hare or rabbit1 the blood which escapes in the dressing is saved and used4 ,question4 ,would you treat prairie chicken1 grouse or partridge in this way8 ,,miss ,,corson4 ,yes1 in the same way4 ,question4 ,not if you were going to roast turkey8 ,,miss ,,corson4 ,one of my good friends in the far ,northwest several years ago sent me a nice recipe for making a fricassee of chicken which ,i will tell you4 ,the recipe said that after the chicken was picked you might wash it thoroughly with nice soap1 then rinse it4 7,laughter47 ,now if you like you can prepare it that way4 ,no1 you will find1 ladies1 that if you use a cloth well wet in cold water you can remove all objectionable matter from the outside of meat or poultry4 ,indeed1 if a piece of meat or poultry can not be cleaned with a wet cloth1 it is not clean enough to use4 ,one lady asks me about keeping meat for a long time4 ,of course that is a question of taste entirely1 whether you like meat hung a long time or whether you like it fresh4 ,all meat1 when it is first killed1 whether it is poultry1 or game1 or the ordinary domestic meat1 is very tender4 ,it is tender until the flesh begins to grow cold1 until the animal heat1 etc41 parts from the flesh4 ,then it becomes tough1 rigid and hard1 and remains so until the process of decomposition begins4 ,i do not mean until it begins to taint1 but until it begins to decompose2 at that point it begins to grow tender2 it is still fresh and good enough for food4 ,remember that the hanging of meat is for the purpose of allowing it to begin to decompose4 ,,lecture ,,second4 ,our lesson this afternoon will consist of some plain soups and stews of meat4 ,i shall begin with a soup1--of yellow split peas4 ,for four quarts of soup use an ordinary cupful of yellow split peas2 pick them over and wash them in cold water1 put them in a saucepan or a soup kettle with two quarts of cold water4 ,set the saucepan or soup kettle over the fire and let the water very gradually heat4 ,when it boils put in some cold water1--part of a cupful1 let them boil again2 keep on putting in cold water every fifteen or twenty minutes1 until you have used two quarts of cold water besides the first two quarts4 ,the object of adding cold water slowly is this3 ,you soften the peas by the gradual heating of the cold water4 ,after the first boiling the addition of a little cold water lowers the temperature1 and as the water heats again the peas are gradually softening2 so that within an hour and a half or two hours you will find them quite tender enough4 ,you will notice that ,i have used no salt2 the salt would tend to harden the peas4 ,you add salt after the soup is nearly finished4 ,the old way of soaking the peas over night is a very good one1 but this is rather better1 for this reason3 ,if you soak the peas over night you destroy a small portion of their nutritive properties2 especially if you make the soup in warm water1 there will be a slight fermentation4 ,the object of soaking them over night is simply to soften them1 and as you can soften them in this way you accomplish the same purpose by adding cold water gradually4 ,you will notice that this is for perfectly plain pea soup4 ,you can vary it by adding bones of cold ham1 or of cold roast beef2 you can boil the bones with the peas4 ,in that way you get the flavor of whatever meat you add4 ,a very nice soup is made simply with the peas without any meat1 by the addition of a fried onion1 for that soup you would peel and slice an onion and put it in the bottom of the soup kettle with a tablespoonful of butter or drippings1--beef drippings or poultry drippings1--and fry it light brown2 then put on the peas and cold water and proceed just as we do to-day for a plain pea soup1 without any addition except a seasoning of salt and pepper1 and by and by a little flour and butter1 which ,i shall put in at the close1 the object of which ,i will explain to you then4 ,,beef ,,and ,,vegetable ,,soup4 ,for four quarts of soup use one cupful each of the ingredients which ,i shall name3 lean beef cut in half-inch pieces2 carrot1 which must first be scraped and then cut in half-inch bits2 turnip1 which must be peeled and then cut in small pieces2 rice1 picked over1 washed in cold water2 tomatoes1 peeled and sliced if they are fresh2 but if you use canned tomatoes simply cut them in small pieces2 half a cupful of onion1 peeled and chopped rather fine2 and four quarts of cold water4 ,first put the water over the fire with the beef in it1 and let it gradually heat2 while it is heating get ready all the other ingredients that ,i have spoken of1 and add them when the water is hot4 ,don't add salt for seasoning until after the soup has been cooking for a little while1 because it would tend to harden the meat4 ,when the soup is boiling1 put in all the other ingredients2 and after the soup has cooked for an hour1 season it with salt and pepper4 ,cook it slowly for about two hours1 or until the vegetables are tender4 ,the length of time will depend somewhat on the season of the year4 ,you will find that carrots and turnips1 like all vegetables which have woody fibre in them1 will cook more quickly early in the winter while they still have their natural moisture in them4 ,the later in the winter it grows the drier they get1 the harder the woody fibre is1 and the longer it will take to cook them tender4 ,so you will cook the soup until the vegetables are tender2 and then1 having seen that it is palatably seasoned1 serve it with all the vegetables in it4 ,you notice that this is a thick soup1 made in an entirely different way from that which ,i made this morning4 ,i think some of the ladies are here who were here this morning4 ,then we were making clear soup which is to be served without any vegetables in it4 ,this is a good hearty soup for every-day use2 in fact it is so hearty that you can make the bulk of a meal using this and bread or potatoes4 ,when all the vegetables are quite tender then the soup simply is to be served4 ,now1 while ,i am preparing the soup1 ,i want to say a little about the value of soup as a food4 ,this comes properly into our afternoon course of instruction4 ,many of the ladies may not have thought of it in precisely the connection in which ,i am going to speak of it4 ,habitually1 ,americans do not use soup4 ,some have grown gradually accustomed to have soup as a part of their every-day dinner1 but as a rule people have it once or twice a week4 ,i am speaking now of average families4 ,as a matter of fact1 it ought to be used every day1 because it is not only a very easy form in which to obtain nourishment1 but you obtain from soup that which you would not get from any other dish2 that is1 you get every particle of the nourishment there is in the ingredients which you put into the soup4 ,you can make a perfectly nutritious and palatable meal with soup at about one-half the cost of a meal without soup1 because the soup1 if it is savory1 will be eaten with a relish2 and it will satisfy the appetite for two reasons2 the first ,i have already spoken of--because you get every particle of nourishment there is in the ingredients2 and second1 because directly you eat it--that is1 directly it reaches the stomach1 some of its nutritious liquid properties will begin to be absorbed at once4 ,they pass directly into the system1 by the process which is known in physiology as osmosis--that is1 absorption by the coats of the stomach2 so that the liquid part of the food is actually absorbed and passes into the circulation in less than five minutes after you have eaten it4 ,a very familiar illustration of that fact was made by ,sir ,henry ,thompson several years ago1 in his exceedingly valuable article called ,food and ,feeding1 where he said that a hungry man eating clear soup for his dinner would feel a sense of refreshment in less than three minutes2 that is1 he would feel the effect of his plate of clear soup almost as soon as he would feel the stimulus which he would receive from a glass of wine4 ,he would feel refreshed at once2 his sense of hunger1 which is the indication that his system needs food1 would be practically appeased within three minutes from the time he had taken his soup4 ,then there is another very important question2 and that is the effect of soups and liquid foods on the appetite for stimulants4 ,i am not a temperance advocate in the sense in which the word is usually understood4 ,that is1 ,i neither believe in nor advocate total abstinence2 but ,i do believe in temperance--in the temperate use of everything2 no matter whether it is drink1 or food1 or pleasure1 in a life of work1 so that ,i speak solely from the standpoint of an advocate of the moderate use of everything4 ,the system requires a certain amount of liquid nourishment4 ,we have to get that in the form of liquid1 and many people take it by using water to excess--drinking quantities of water4 ,on the other hand1 there are some people who never drink more than a glass of water all day long4 ,they must drink something--some kind of liquid--to make up the quantity of water that is absolutely required by the system in the course of twenty-four hours4 ,some persons take it in the form of tea and coffee2 others drink beer and wine2 but a certain amount of liquid the system must have4 ,now1 you can easily see that you can supply a part of that liquid in the form of soups and stews4 ,it is not possible for many people to drink much cold water3 it does not seem to agree with them4 ,the advocates of the latest craze1 for hot water1 will get their quantity of liquid1 but they will get it in a form that by and by will make serious trouble for them2 because1 while under certain conditions the entire mucous membrane or lining of the digestive tract1 warm water may be desirable1 still the excessive use of it is very apt in time to produces a serious congestion4 ,now1 the fact once admitted that we must have a certain amount of liquid supplied to the system every day1 then the question comes of giving it in a form that will be the least injurious to the system4 ,i think ,i have shown you one or two good reasons why soup supplies it well4 ,on the score of economy there is no food which can be as cheaply prepared as soup--that is1 no palatable1 enjoyable1 nutritious food4 ,it is possible to make this soup1 this thick soup which ,i am making now1 in ,new ,york1 and here also1 ,i suppose1 for less than ten cents a gallon1 buying the materials at retail2 and ,i am sure a gallon of this soup will go very far towards satisfying one's hunger4 ,i presume1 from what ,i have seen of the market reports in the papers1 that it can be made here quite as cheaply as it can in ,new ,york4 ,question4 ,does that make very strong soup--does it give a very good rich flavor of the meat1 with one cupful of meat to a gallon of water8 ,,miss ,,corson4 ,that gives a perfectly nutritious soup4 ,it gives as much nutriment from the meat as is needed by the system4 ,question4 ,wouldn't a bone or two thrown in be a good thing8 ,,miss ,,corson4 ,you can put in bones if you want to4 ,but ,i am giving you a recipe for a perfectly nutritious soup1 made upon the most economical principles4 ,the proportion of meat which ,i use here is all that is required by the system in connection with the other ingredients4 ,we ,americans have1 as a rule1 the idea that there is no nutritious food except meat4 ,we think that we get all our nourishment from meat2 and the other things--the vegetables and bread1 and all those other articles of food that we eat1 are what the dressmakers would call trimmings4 ,we do not regard them as real nourishing food1 when in reality there are some vegetables which are nearly as nutritious as meat4 ,take for instance1 lentils2 ,i do not know if you are familiar with them4 ,they are a variety of vetch or field pea1 little flat1 dried peas1 that grow very abundantly2 in fact1 if they are once planted in a field it is almost impossible to root them out4 ,they have been for ages used in all older countries1 in ,egypt1 in ,asia1 all through ,europe1 especially in ,germany4 ,within the last ten years they have become known in this country4 ,lentils1 with the addition of a very little fat in the form of fat meat1 suet drippings or butter1 are quite as nutritious as meat2 that is1 they sustain strength1 and enable people to work just as well as meat4 ,so1 you see1 that so far as actual nourishment is concerned1 vegetables approach closely to meat4 ,next to lentils come peas and beans1 dried peas and beans4 ,i have not graded the different articles of food1 but some day when we have more time ,i will give you a table of nutritive values of different articles of food so that you can form some comparison in your own mind4 ,remember this1 that meat is not the only nutritious article of food in use1 and we only need a certain quantity of it4 ,for instance1 for the purpose of health meat once a day will answer4 ,it is very nice to have it two or even three times if we want it1 or if we can afford it2 but if we have it once a day we answer all the requirements of health1 and in communities where it is not possible to have an abundant supply of fresh meat1 a very small proportion of salt meat used in connection with the most nutritious vegetables keeps the health and strength of the really active laborers up to the working point4 ,,meat ,,stews4 ,for a brown stew1 use any kind of dark meat4 ,to-day ,i am going to use some of the cooked round of beef2 but you can use fresh beef2 you can use raw beef1 rare roast beef1 or any of the dark meats2 always use white meats for white stews4 ,presently we will make a white stew of veal2 but for a brown stew use dark meats4 ,cut the meat in pieces about an inch and a half square1 put it over the fire with enough fat of some kind to keep it from burning2 use the fat of the meat1 or drippings1 or butter1 and brown it as fast as possible4 ,if you make a stew large enough for four or five people1 use about three pounds of beef4 ,as soon as the meat is brown1 sprinkle a heaping tablespoonful of flour over it2 then add enough boiling water to cover the meat1 and three teaspoons of vinegar4 ,the vinegar is used for the purpose of softening the fibres of the meat and making it tender4 ,you will find that by adding vinegar to meat in cooking1 you can always make it tender4 ,when we come to treat of steak1 ,i shall explain that4 ,after the vinegar has been used1 season the meat palatably with salt and pepper1 cover it1 and let it cook very gently for at least an hour1 or until it is tender4 ,to the stew add any vegetable you wish1 or cook it perfectly plain1 having only the meat and the gravy4 ,to-day ,i am going to use carrots with it4 ,for three pounds of beef use carrots enough to fill a pint bowl after they are cut in little slices1 or in little quarters4 ,of course1 if you add vegetables of any kind1 carrots1 turnips1 or potatoes1 you want to put them in long enough before the meat is done to insure their being perfectly cooked4 ,for instance1 carrots take from one to two hours to cook2 ,i shall put the carrots in directly ,i make the gravy4 ,turnips1 if they are fresh1 will cook in about half an hour4 ,potatoes will cook in twenty minutes2 small onions will cook in from half to three-quarters of an hour4 ,the meat usually needs to cook about two hours4 ,the meat being brown1 ,i shall put in a tablespoonful of flour1 stirring it1 and then send it down to you so that you can see what it is like4 ,the question naturally would arise about the color of this stew1 throwing in raw flour1 the white1 uncooked flour4 ,you can see for yourselves what the effect is4 ,question4 ,does cold meat cook as long as raw8 ,,miss ,,corson4 ,if you use cold meat1 brown it just in the same way1 just exactly as we browned this1 first in drippings or butter and then putting in the flour2 only if you use meat which already has been cooked1 it will not take it so long to cook as it does this raw meat4 ,for a white stew1 use any kind of white meat--veal1 pork1 poultry1 or lamb4 ,to-day ,i shall use veal4 ,to go back to the question which was debated this morning about washing meat3 first1 wipe the meat all over with a wet towel4 ,it is important to have the towel clean4 ,wet the towel in cold water and wipe the meat1 then cut it in little pieces about two inches square4 ,the butcher will crack all the bones1 and if you wish he will cut the meat for you4 ,at least he will crack the bones so that the meat can be easily cut in pieces about two inches square4 ,put it over the fire2 suppose you have three pounds of meat2 put it in cold water enough to cover it4 ,let it slowly boil2 when it boils1 add about a tablespoonful of salt and a dozen grains of peppercorns1 or a small red pepper1 or if you have not either of those seasonings1 about half a saltspoonful of ordinary pepper2 and let the meat boil slowly until it is tender4 ,that will be in from an hour to two hours1 according to the tenderness of the meat in the beginning4 ,when the meat is tender lay a clean towel in a colander1 set over a bowl or an earthen jar1 and pour the meat and broth directly into the colander4 ,let the broth run through the towel4 ,if the meat has any particles of scum on it1 wipe the pieces with a wet towel to remove the scum4 ,you can1 in making the stew1 remove the scum as you would from clear soup1 but in that case you have not quite so richly flavored a stew4 ,the better way is to wipe off the little particles after you have taken up the meat4 ,now you have the meat cooked quite tender and the broth strained4 ,then you make the sauce4 ,any of the ladies who were at the lesson this morning and saw the white sauce made1 will understand the principle upon which the sauce is made for the stew4 ,put a heaping tablespoonful of butter and a heaping tablespoonful of flour into a saucepan for the quantity of broth which you would be likely to have from about three pounds of meat2 that would be broth enough to cover it4 ,stir the butter and flour until they are smoothly mixed2 then begin to add the meat broth gradually until you have used enough of the broth to make the sauce like thick cream4 ,if you find that you have not enough broth from the meat1 add a little hot water1 to make the sauce or gravy like thick cream2 then put the meat into it4 ,season it palatably with salt and pepper1 remembering that you already have some seasoning in it4 ,stir the meat in the saucepan over the fire until it is hot1 and then serve it4 ,that gives you a plain white stew of meat4 ,you can transform that into a dish called in ,french cookery books blanquette1 or white stew of meat1 by adding to it just before you take it off the fire a tablespoonful of chopped parsley and the yolk of one egg4 ,you will add the egg by separating the yolk from the white1 putting the yolk in a cup with two or three tablespoonfuls of gravy from the meat and mix it well2 then turn it all among the meat1 stir it and dish it at once4 ,don't let the stew go back on the fire after you put in the yolk of egg2 it may curdle the egg if the sauce or the stew boils after the egg is added4 ,so you see you have a plain white stew1 or a stew with the addition of chopped parsley1 or chopped parsley and the yolk of an egg4 ,do not use the white of the egg4 ,question4 ,why is not the fat meat as good as the lean8 ,,miss ,,corson4 ,do you mean why is it not as nutritious8 ,lean meat nourishes muscle and flesh4 ,fat meat affords heat to the system4 ,that is the reason why we naturally crave more fat meat in cold weather4 ,it is not so strengthening2 it is heating and in that nutritious4 ,a great deal of its substance1 of course1 is wasted in the cooking4 ,that is another reason why1 weight for weight1 fat meat is not so nutritious as lean4 ,question4 ,in making this stew brown or white do you use bones8 ,,miss ,,corson4 ,you can use bones4 ,in making the soup to-day ,i used cooked lean meat that was on hand over from the soup this morning4 ,you can use the breast of any kind of brown meat2 you can use the ends of the ribs of roast beef2 you remember the rather fat ends of the ribs of roast beef8 ,after cooking the beef have these cut up in small pieces2 after you have cooked them in the stew if there is any excess of fat1 as there probably will be1 skim that off and put it by to add to any brown stew or gravy2 the fat replaces drippings in that case4 ,that is a very good way to use ends of ribs of beef4 ,cold beefsteak makes a nice brown stew1 treated in this same way4 ,question4 ,do you skim the stew8 ,,miss ,,corson4 ,no4 ,not unless you are going to make a perfectly clear soup need you ever skim2 because1 as ,i explained this morning1 the scum which rises on the surface in boiling meat is not dirt1 it is albumen and blood1 with the same nutritious properties as the meat itself1 and you do not want to remove them4 ,if the water boils away in cooking soups and stews always add a little more2 it will save time if you add boiling water1 unless as in the case of peas1 you add cold water for the purpose of softening them4 ,you will find1 if you are trying to cook dried beans1 that it will be well to add cold water1 and boil them gradually4 ,question4 ,in cooking beans isn't it a good way to let the beans come to a boil and then pour off the water and put on more cold8 ,,miss ,,corson4 ,that is simply a question of taste4 ,it is not necessary to do it4 ,if you pour away the first water in which they come to a boil1 you pour away a certain amount of their nourishment1 which already has escaped in the water4 ,some people say that they like to pour away that first water1 because it carries off the strong taste of the beans4 ,that is a question for any one to settle individually4 ,the water would not have the strong taste of the beans if there were not some of the nourishment of the beans in it4 ,while we are on the subject of beans ,i might tell you a good way to cook beans plainly1 a favorite way in the south of ,france1 the beans to be served with roast mutton4 ,cook them in just water enough to cover them1 after having first washed them1 adding only water enough to keep them covered all the time4 ,they are dried white beans4 ,then at the last1 when the beans are tender1 leave off the cover of the sauce pan and let the beans cook1 so that nearly all the water is evaporated1 and the beans have about them simply water enough to form a very thick sauce1 just enough to moisten them4 ,then they are seasoned with salt and pepper4 ,in that way they are served as stewed beans1 with roast mutton or roast lamb4 ,in regard to the lentils that ,i was talking to you about1 ,i think you may be able to learn something more about them from ,prof4 ,porter4 ,he probably would know4 ,you long ago have made their acquaintance in the form of the tares that the enemy sowed among the wheat4 ,lentils are really a species of tare or vetch4 ,if you do not know about them--if they are not known in the market--it really would be worth while to make some inquiry which would lead to the introduction of them2 but very likely if there are ,german people here1 as ,i suppose there are1--there are always ,german people in every thriving city1--they will already have had them for sale in their special groceries2 you can get them in that way1 and they make a very good winter vegetable to use alternately with others4 ,you cook them either by soaking them over night1 or boil them just as we boiled the peas1 until they are tender1 and then drain them1 and either heat them1 with a little salt and pepper and butter1 after they are drained1 or fry them4 ,they are exceedingly nice fried with a little chopped onion or parsley4 ,if you have a pint bowl full of lentils1 use a tablespoonful of chopped parsley1 a tablespoonful of onion1 very finely chopped2 put the onion in the frying pan with a tablespoonful of butter or drippings1 and let it brown2 then put in the lentils and chopped parsley1 a little salt and pepper1 stir them till you have them hot1 and serve them4 ,they are exceedingly good4 ,,prof4 ,,porter4 ,i may say that the first cousin of the lentils is well known among our ,minnesota farmers in our wheat fields1 and they are such an intolerable pest that we prefer paying the duties on the ,german article and importing them4 ,,pea ,,soup--,continued4 7,the pea soap being now about ready to take up1 ,miss ,corson continued37 ,you know how the flour of the peas settles to the bottom of the soup tureen or plate1 and leaves the top clear8 ,prevent that by adding to the soup1 just before it is dished1 a little paste made of flour and butter4 ,for four quarts of soup a tablespoonful of flour and a tablespoonful of butter2 mix the flour and butter to a smooth paste just before the soup is done4 ,after the peas are soft pour them into a fine sieve and rub them through the sieve with a potato masher2 just a stout wire sieve4 ,after you have rubbed them through the sieve put them back into the soup kettle with the soup1 and mix the flour and butter in with them over the fire2 stir them until they come to a boil1 then season palatably with salt and pepper1 and the soup is ready to serve4 ,remember this is a perfectly plain soup ,i am making to-day1 without the addition of meat of any kind2 but of course you will vary the flavor of the soup by adding the bones of ham or other meat1 or a very little fried onion4 ,now1 you can count for yourselves how cheap a soup that is4 ,question4 ,can you give us your experience with regard to pea meal for soup8 ,,miss ,,corson4 ,i have used one form that has been put on the ,new ,york market4 ,it was made of dried green peas4 ,i do not know whether there is on this market a meal made of the yellow peas4 ,there is a ,german preparation which is admirable4 ,in ,new ,york it is for sale at the ,german stores2 but the meal of which ,i speak1 the meal made of dried green peas1 was not at all satisfactory to me4 ,of course the meal of the green peas has not the flavor of the split peas4 ,you will find in rubbing the peas through the sieve that if you moisten them a little once in a while they will go through more readily4 99 99 99 99 99 ,i have left the brown stew with all the fat on4 ,it is a question not only of taste but of economy whether you leave on the fat in addition to the first butter in which you browned the meat1 a question of economy and nourishment4 ,if the people you are cooking for have good strong digestions you do not need to remove the fat4 ,the bread or potatoes which are eaten with the stew will absorb it and will render it perfectly digestible2 and1 of course1 as ,i have already told you1 the fat serves certain purposes in nutrition4 ,if you are cooking for people having weak digestions then you would take the fat off the stew4 ,the white stew ,i am going to finish plain1 without any parsley or egg--simply seasoned with salt and pepper4 ,,lecture ,,third4 ,our lesson this morning is the clarifying of soup1 or the soup stock that we made yesterday2 caramel for coloring soup1 gravy and sauces2 baked whitefish1 after a very nice ,western fashion2 beefsteak1 broiled and fried2 and baked apple dumplings4 ,the first thing ,i prepare will be the whitefish1 after a method which ,i learned from one of my ,cleveland friends1 who1 by the way1 is one of the nicest cooks ,i know of4 ,i shall use only a little butter1 and tell you about the wine which the recipe calls for4 ,when the fish is prepared especially for gentlemen1 wine is considered exceedingly nice1 but that1 as in all other cookery1 is a matter of choice4 ,we to-day will use some butter1 pepper and salt4 ,i will tell you the kind of wine1 and the quantity that is used1 when ,i come to cook the fish4 ,in the winter1 of course1 all the fish is frozen4 ,we were speaking of that yesterday1 how to prepare frozen fish4 ,in the first place1 thaw it in plenty of cold water4 ,put it in a large pan of cold water and let it stay till it is perfectly thawed4 ,then cut it from the bone and take off the skin4 ,now1 please write down the directions1 and then watch and see how ,i do it4 ,the fish simply has been scaled2 to cut it from the bone1 make one cut down to the bone through the middle of the side of the fish1 lengthwise2 having made that line1 cut round under the head1 to the bone2 now lay the knife against the bone of the fish1 and turn it until you have the blade cutting against the bone1 holding the knife flat2 it will take that entire piece of the fish off2 cut two pieces from one side of the fish4 ,now ,i am going to cut from the other side in the same way1 and then ,i shall take the skin off4 ,first take the four pieces of fish off the bone2 you will not find this at all difficult to do1 ladies2 after you have done it once or twice it will be very easy1 and if you have fish that has not been frozen it will be much more easy to do than if you have frozen fish1 which1 of course1 will break a little4 ,it is not possible to keep the pieces entire1 cutting from a frozen fish4 ,one of the ladies asks if this can be done as well if the fish has been dressed by the fishmonger2 that is1 if the entrails have been taken out4 ,yes1 quite as well4 ,this is not dressed simply because it had been sent from market without being dressed4 ,i did not take the trouble to have it dressed here1 as ,i am not going to use the bone of the fish4 ,after ,i have finished giving you the direction for taking off the skin1 ,i am going to tell you how you could use the bone of the fish4 ,to cut the skin off the fish1 lay the pieces of fish skin down on the board2 then1 holding the knife down straight1 cut through the fish until you feel the skin under the knife2 as soon as you feel the skin under the knife1 flatten the knife out so that it lies against the skin2 cut away from you1 holding the knife perfectly level1 leaving the skin between the board and the knife4 ,hold the piece of fish in your fingers2 lay it flat on the board1 skin down1 keeping hold of the skin all the time4 ,that takes the skin off1 and none of the fish2 there is no waste there1 and it certainly is very much easier to eat fish in this shape than it is if you have the skin and bone on it4 ,now1 ,i assure you1 ladies1 if you only hold the knife flat1 you will have no trouble whatever in taking the skin off4 ,if you slant it you will cut through the skin of the fish1 but if you hold it perfectly flat you will have no trouble4 ,of course1 with certain kinds of fish there are bones that run transversely from the spine out through the sides of the fish4 ,you do not take these bones out by this operation1 but you take out the large back bone4 ,it comes out every time1 and ,i assure you it is a very easy operation4 ,after you have taken all the skin and bones from the fish1 then1 for this special dish1 cut it in small slices three inches long and a couple of inches wide4 ,use two soup plates1 or two dishes of the same size1 deep dishes that you can send to the table4 ,butter them very thickly1 both of them4 ,lay the fish in one of the dishes1 season the layers with salt and pepper1 and put a very little butter between each layer1 and plenty of butter on the top4 ,turn the second plate over the first one1 upside down on it4 ,put the dishes with the fish between them into the oven to bake for about twenty minutes1 or until the fish flakes4 ,you can tell about that by opening the oven at the end of twenty minutes1 and lifting off the top plate2 then you can see whether the fish is done or not4 ,now1 in the recipe of which ,i spoke to you first1 the addition of ,sauterne wine is made4 ,after the fish is put into the dish1 being seasoned as ,i have told you1 using less butter than you would without the wine1 with half as much butter on the layers1 pour on ,sauterne wine1--that is a light1 rather acid wine1--just enough to moisten the fish4 ,in placing the fish into the dish it does not make any difference which side you put down4 ,you simply want to put the pieces nicely together so that when you come to help them you can lift each piece out with a spoon4 ,there is no acid that will take the place of the wine and give the same taste4 ,the fish is very nice cooked simply with the butter1 pepper and salt4 ,you do not need the wine to make a nice dish1 only wine is used by the lady of whom ,i speak4 ,that is her special preparation of the dish4 ,the wine is put in after the fish is in the dish1 just enough wine to moisten it4 ,you will notice that often ,i will make dishes that have no wine in them2 if ,i make dishes that require wine1 ,i of course put it in1 saying that you may use the wine or not1 as you please4 ,in this instance ,i use butter1 pepper and salt because it makes a very nice dish1 a very nice plain dish1 but it is a distinct dish1 entirely different to the dish cooked with wine2 simply two ways of cooking fish1 making two different dishes4 ,for a fish of this size--which probably weighed nearly three pounds--you may use about a heaping tablespoonful of butter in all2 that is1 besides what you put on the plates4 ,you will butter the plates1 and distribute butter throughout the dish4 ,the oven should be moderately hot1 not hot enough to brown it--hot enough to heat the plates1 which are very thick1 and to cook the fish within twenty or twenty-five minutes4 ,if you wash the board on which the fish is cut1 at once1 in plenty of hot water1 with soap and a little soda or borax all the odor of the fish will be removed4 ,don't let any of the utensils stand with the fish drying on them1 because if you do it will be very much harder to destroy the odor4 ,and1 by the way1 ladies1 the odor of onions is another thing that troubles some persons4 ,the odor of onions on boards1 knives and dishes you can do away with entirely by using parsley4 ,if you take a knife with which you have cut onions1 and chop a little parsley with it1 or draw the knife through the root of parsley two or three times1 it entirely destroys the odor of the onion4 ,so that you see you never need have any trouble in that way in the kitchen4 ,one of the ladies asks me how to prevent the odor of onions going through the house when you are cooking them4 ,what makes onions1 cabbage and turnips smell when you are cooking them is the escape of an exceedingly volatile oil which they all contain2 in all of them it has the same characteristics2 it does not begin to escape until they are tender4 ,the oil does not begin to escape until the vegetables are tender2 if you continue to boil them after that1 it will escape4 ,if you take up cabbage or turnips as soon as they are tender1 that is1 as soon as their substance begins to grow tender1 you will notice there will be comparatively little odor2 but if you keep on boiling them1 according to the old-fashioned rules1 for an hour1 two hours1 or three hours1--you know you sometimes boil cabbage all day long1--you will be sure to have a nice odor through the house4 ,in cutting the onions1 of course1 if you bend over them1 that same oil rising from them escapes as you cut into their substance1 and will be sure to make you cry2 but if you hold them a little away from you in peeling them1 or under water1 or if you stand where there is a draught blowing over your hands1 it will blow that oil away4 ,in eating onions at the table1 if you will subsequently eat parsley dipped in vinegar1 you will find that there will be very little odor of the onion remaining in the breath4 ,now to return to our fish4 ,after you have taken the flesh of the fish off the bone1 you still would see a little of the fish remaining1 even if you cut closely4 ,then draw the fish1 and trim the bone2 that is1 cut off the head1 and the fins1 and the tail1 and take out the entrails of the fish2 then make a paste of dry mustard1 salt1 and a dust of ,cayenne pepper4 ,for a bone the size we have here1 a long bone like that1 use two heaping tablespoonfuls of mustard1 a dust of ,cayenne pepper and enough vinegar1 or ,worcestershire sauce1 to moisten the mustard to make a paste1 which is to be spread over the fishbone4 ,have the double wire gridiron very thickly buttered1 put the bone into the gridiron1 brown it quickly at a hot fire1 and serve it simply as a relish4 ,a sort of ,barmecide feast1 but ,i assure you it is very nice with bread or crackers and butter4 ,it makes a very nice little relish4 ,i might say1 ladies1 that you can treat any kind of bones in this way4 ,cold roast beef bones are exceedingly nice4 ,of course there will be more flesh on the beef bones than on the fish bones4 ,,plain ,,pastry4 ,use butter1 or lard1 or very finely chopped suet4 ,if you can get good lard it makes nice pastry2 by that ,i mean lard which has a very little water in it4 ,a good deal of the lard that you buy in the stores has a large proportion of water in it1 and ,i believe in these days it is apt to be sophisticated with several articles which are not exactly lard1 so that home-made lard is decidedly the best2 that which you try out yourself4 ,first take the butter1 or whatever shortening you use1--butter1 lard1 or suet1--and mix it with twice the quantity of flour4 ,for instance1 if you are going to use a pound of flour allow half a pound of shortening4 ,take half the shortening and mix it with the flour1 using a knife4 ,then wet the mixed flour and butter with just enough cold water to form a paste which you can roll out4 ,if you mix with a knife or spoon you avoid heating the pastry4 ,after the flour and the first half of the shortening have been mixed to a paste roll it out1 about half an inch thick1 and put the rest of the shortening in flakes on it4 ,one of the ladies asks about putting flour on the pastry board3 ,extra flour1 of course1 besides the quantity that you put in the pastry4 ,the only object in washing the butter is to get out any buttermilk that there may be in it4 ,after putting the butter--the second half of the butter--over the pastry in rather large pieces1 put just a little flour over it1 fold the pastry in such a way that the edge is turned up all round to inclose the butter2 that is about an inch and a half all round4 ,fold the pastry together thin1 and roll it out1 and fold it several times4 ,remember that the oftener you fold it and roll it the more flakes you will have in the cooked pastry4 ,take care to use flour enough to keep it from sticking to the board or the roller4 ,you will remember the pastry is not salted and unless the shortening has enough salt in it to salt the flour1 you must add it4 ,good lard makes a more tender pastry than butter4 ,question4 ,do you ever mix them8 ,,miss ,,corson4 ,yes1 you can mix them if you like1 using part lard and part butter4 ,to roll out the pastry1 roll it in a rather long strip1 that is1 a strip about three times as long as it is wide4 ,that enables you then to fold it and keep it in a nice shape4 ,it does not make any difference whether you roll it from you or towards you4 ,as many times as you roll and fold it you give it three additional layers4 ,now ,i might keep on rolling and folding indefinitely1 and ,i simply should make the pastry have more layers than this has1 but ,i think you thoroughly understand that1 so that ,i will roll it out1 and make our dumplings now4 ,only remember that the more times you roll it the more folds you make1 the more layers you have in the pastry4 ,keep it as cool as possible all the time4 ,if you roll and fold it three times remember that you have nine layers of butter and pastry4 ,you can roll it out more than that if you want to4 ,puff paste1 which is rolled and folded in this way1 has what is called nine turns4 ,rolling and folding it three times makes a turn4 ,the object of using marble or stone pastry slabs is to keep the pastry cool4 ,if you make more pastry than you want to use1 wrap it in a floured towel and put it in a very cool place2 then when you are ready to use it roll and fold it two or three times1 and it will be very much better than when first made4 ,i am going to roll up a strip of the pastry that ,i cut off the edge in such a way that you will see how the layers are formed1 and you can pass it about4 ,one of the ladies has asked me about heating the flour4 ,it is not necessary to heat the flour for pastry1 on the contrary1 it would rather tend to spoil it4 ,you want to keep it as cool as possible4 ,but in the winter when you are going to make bread1 if you heat the flour it facilitates the rising of the bread2 there you need the heat4 ,,baked ,,apple ,,dumplings4 ,for apple dumplings1 after the pastry is made1 cut it in pieces about four inches square and about a quarter of an inch thick4 ,one of the ladies asks about sifting the flour4 ,that is necessary1 always4 ,for apple dumplings1 peel the apples and take out the cores1 leaving the apples as whole as possible4 ,the corer that ,i have here is nothing but a round tin cylinder4 ,use any apple corer that will take the core out without breaking the apple4 ,for this purpose ,greening apples are the nicest4 ,these are table apples4 ,put an apple on each piece of pastry4 ,in the core of the apple put as much sugar as it will hold1 and a very small pinch of powdered cinnamon--about a quarter of a saltspoonful of powdered cinnamon1 or any powdered spice you prefer4 ,then fold the corners of the square pieces of pastry up over the apple so that they will lap over on the top of the apple4 ,fasten the corners by moistening them a little with cold water4 ,after the dumplings are all made1 brush them over the top with water1 or with melted butter1 or with egg1 beaten2 the entire egg1 or if you have the white or the yolk1 you can beat that up2 of course if you use just the yolk you make them a little yellower4 ,if you use the yolk of an egg1 beat it with a little water4 ,ladies are asking me about that little rolling pin4 ,it is like that little knife1 it is bewitched1 but the magic consists simply in keeping the rolling pin perfectly smooth1 and the knife sharp4 ,that is made of hard wood1 and is polished so that it is perfectly smooth1 and of course ,i keep it so by not having it soaked in water4 ,instead of putting water and soap on to clean it1 it simply will be wiped with a wet cloth1 and then with a dry one4 ,the thousand dents it has in it it has got by travel2 it has been knocked around in my traveling trunk for the last five years4 ,the dents did not get in it by using it4 ,it may be made of any hard wood4 ,one of the ladies asks me why ,i leave the corners of the dumpling open4 ,i could pat the crust around and bring it right up close to the apple1 but it would not be so light in the first place4 ,the crust will hold together1 it will not break apart in baking1 and you leave the ends nice and light2 and it makes a nicer-looking dumpling4 ,the idea seems to be that if ,i should close up the corners the juice of the apples would stay in4 ,it won't boil out much1 anyway4 ,now1 ladies1 ,i am going to take a little of the soup stock that we made yesterday out in a cup and pass it1 so you can see what it looks like before it is clarified4 ,that is the soup stock or broth that we made yesterday4 ,you will remember where your recipe ended yesterday1 about the soup stock being poured into a bowl and allowed to cool4 ,that is the condition in which the stock is now4 ,after a little1 ,i am going to tell you about the clarifying of it1 but now ,i want to finish telling you about dumplings1 so you will have all your dumpling recipes in one place4 ,the question was asked1 ,i believe1 about the temperature of the oven4 ,about the same as for the fish--a moderate oven1 so you can put your hand in and count1 say fifteen1 quickly4 ,it takes from half an hour to three-quarters to bake the dumplings4 ,be careful not to brown them4 ,if the pastry seems to be browning before the apples get done1--and something will depend upon the kind of apples you use1--cover the pastry with a buttered paper4 ,the object of the egg on the dumplings is to make them a little glossy4 ,use either butter1 or egg1 or water for brushing over the tops4 ,,steamed ,,apple ,,dumplings4 ,for steamed dumplings usually a suet crust is used4 ,you could use this crust if you wanted to1 but it would not be sure to be light4 ,it might possibly absorb a little of the steam4 ,for suet crust you would use half a pound of suet chopped very fine1 a teaspoonful of salt and a pound of flour4 ,mix carefully the flour and suet and salt with enough cold water to make a pastry just soft enough to roll out4 ,roll it out about a quarter of an inch thick1 and then cut it in little squares2 prepare the apples just as ,i prepare them for the baked dumpling2 instead of folding the crust up and leaving the corners open1 pat it with your hands so that you entirely inclose the apple4 ,just roll the pastry out once and then inclose the apples in it1 and put the dumpling into the steamer2 that is1 an ordinary tin steamer2 set over a pot of boiling water and steam the dumplings until they are done4 ,you must decide that by running a trussing needle or knitting needle through the pastry into the apple4 ,it may take an hour and a half to steam the dumplings2 be sure they are done4 ,for another kind of pastry that has been described to me by enthusiastic gentlemen who used to have mothers1 a kind of pastry that melted in your mouth2 it is very easy to make that2 not a flaky pastry1 but a soft1 exceedingly tender pastry that really crumbles4 ,to do that you simply rub all of the shortening into the flour4 ,half a pound of shortening and a pound of flour2 put the shortening into the flour with the salt2 rub them with your hands till you have the shortening thoroughly mixed with the flour4 ,it looks like meal2 the ingredients must be thoroughly mixed1 but not melted together2 then use just enough cold water to make the pastry1 and roll it out just once1 and use it2 be sure to keep it cool4 ,question4 ,did you say an hour and a half for steamed dumpling8 ,,miss ,,corson4 ,it will take nearly that1 but you must try them2 try them at the end of an hour4 ,for the dumpling you can use one of the sauces ,i told you of yesterday morning1 white cream sauce1 or you can use simply powdered sugar1 or powdered sugar mixed with a little cinnamon4 ,you can use a hard sauce1 which is butter and sugar mixed together in equal quantities1 with any flavoring you like4 ,,fried ,,beefsteak4 ,that is supposed to be the great abomination of ,american cooking1 so that we are going now to see whether it can not be nearly as nicely fried as broiled4 ,it seems a heresy1 but it is true1 and there are very many occasions where it is not possible to broil in an ordinary kitchen2 the fire may not be good1 or uncovering it may cool the oven4 ,there is a very important secret in frying beefsteak1 or chops1 and that is to have the pan hot before you put the meat into it4 ,it doesn't make any difference what kind of a pan you use4 ,use the ordinary iron frying pan1 the old-fashioned spider1 or dripping pan1 if you wish to2 but have the pan hot2 have the pan hot enough to sear the outside of the meat directly it touches it2 after the pan is hot put the beefsteak1 or chops--because they are both cooked in the same way--into the hot pan4 ,if the meat is entirely lean1 if there is not a particle of fat on it1 you may put not more than half a teaspoonful of butter in the pan2 run it quickly over the bottom of the pan4 ,but ,i never saw meat yet so lean1 unless the fat was all trimmed off1 that there was not fat enough to cook any chop or steak4 ,the portion of fat you will usually find on meat is about one-third1 unless you take the meat from the short loin2 that is called the porterhouse1 or tenderloin steak4 ,in that case you have an excess of fat2 there is more than one-third1 reckoning in the kidney fat1 or suet4 ,you may cut away some of the fat1 unless the butchers have cut it away4 ,the butcher has already cut it away from this piece1 and1 by the way1 ,i notice that ,minneapolis butchers cut a very long and thin steak4 ,now ,i would not advise the cooking1 broiling or frying of that thin end4 ,i would rather buy two steaks of that kind and cut off that and use it for stewing1 because it would stew very nicely2 broiled it will be rather tough4 ,as my frying pan is small ,i am going to cut the steak short4 ,these steaks are cut too thin4 ,a beefsteak to be nice should be over an inch thick--an inch and a half thick4 ,you can easily economise on a thick steak by simply cutting it in halves1 and using only as much of it as you want at once1 because in almost any weather steak will keep at least over night4 ,have it too thick rather than too thin4 ,have it just the thickness you want and then cut it in two1 using part only if you only need part of it4 ,trim off the outside skin1 the tough skin2 scrape the steak to make sure that there are no particles of bone on it4 ,that bone1 of course1 comes in sawing the steak4 ,cut off the cartilage at the top of the steak1 otherwise the steak may curl up4 ,have your pan hot enough to make it sear4 ,put the steak in and brown it quickly1 first on one side and then on the other4 ,in turning the steak run a knife or fork under it and lift it4 ,don't stick a fork into it1 because by doing that you make little holes in the fibre of the steak and so let the juice escape4 ,question4 ,will you pound your steak8 ,,miss ,,corson4 ,no1 decidedly not2 that lets out the juice4 ,you make little holes in the steak if you stick a fork into it1 and by pounding you let the juice out4 ,now1 you want to keep all the juice in the steak1 all the juice that you can2 so that1 in turning the steak simply lift it with a fork or knife and turn it over2 when it is brown on both sides push the frying pan back toward the back part of the fire1 and finish cooking it until it is done to your taste4 ,after it is brown on one side1 turn it over2 and then1 after that1 you can turn it once or twice2 the frequent turning does not make any difference after you have got it browned on both sides and you can keep all the juice in4 ,turn it as soon as it is brown at first2 have the hottest kind of a fire2 get it brown on the under side as fast as you can2 don't be afraid of burning it2 then turn it over and brown it on the other side2 after that you can turn it as often as you please4 ,some people like their steak rare1 some medium rare1 and some well done4 ,to test steak1 do not cut into it to see if it is done1 but press your finger on it1 on the substance of the steak4 ,if you do that quickly you won't burn your finger4 ,as long as the steak is very rare the fibre of the meat will be elastic1 and directly you take your finger up the fibre will press up again2 there will be no dent there4 ,when it is medium rare just a little dent will remain from the pressure1 because the fibre is less elastic4 ,when it is well done you can press on it and make a little hollow that will stay there4 ,do not season the meat until after it is done2 don't put salt on any meat before cooking2 you draw out the juice by salting it4 ,now for the seasoning of the steak4 ,i have already said that to apply salt to the cut fibre of meat will be sure to draw out the juice1 so that you do not want to season a steak until it is done4 ,when it is done season it with salt1 pepper and butter4 ,the quantities you use depend upon the taste4 ,that rule applies whether steak is broiled or fried4 ,on that plate you will see the drippings1 all that was in the frying pan4 ,there is no juice of the meat there2 it is simply browned fat4 ,whatever juice there was in the meat is still there4 ,broiled steak is cooked on precisely the same principle4 ,it is to be put just as near the fire as you can get it4 ,after the broiled steak is browned on one side and then on the other1 just as fast as you can brown it2 don't be afraid of burning it2 you need to watch it2 then move it away from the fire1 and let it cook as much as you like4 ,test it in the same way ,i told you to test fried steak4 ,when it is done put it on a hot dish2 put butter1 pepper and salt on it1 and serve it hot4 ,question4 ,what do you do when the fat drops in the fire and blazes8 ,,miss ,,corson4 ,of course it will do that1 but that will help brown the steak4 ,if it is possible to broil under the fire it is very much nicer4 ,sometimes the front of the stove is so arranged that you can let it down and run the gridiron under it2 before you begin to broil over the fire you can get the top of the fire very red and clear by throwing a little salt upon it2 that will help to destroy the odor4 ,if the meat is frozen you should put it in cold water to thaw before cooking it2 you can not avoid in that case washing the meat4 ,to return to the matter of pounding steak3 ,if you pound or break the fibre of meat in any way you let the juice escape2 that makes the meat dry4 ,question4 ,what do you say to the notion that so many have1 that pounding the meat makes it tender8 ,,miss ,,corson4 ,you do nothing but break the fibre and save yourself the trouble of chewing the steak4 ,to encourage laziness it is a very good idea4 ,but remember1 if you drive the juice out of the steak by pounding you destroy its nutriment4 ,you need the juice in the steak4 ,now1 there is a remedy for the toughness of steak1 which ,i can give you1 depending upon whether you like salad oil4 ,if you do not1 you ought to learn to1 because it is one of the most nutritious and purest of the fats when it is perfectly good4 ,good sweet salad oil is preferable to any animal or vegetable fat for purposes of nutriment4 ,there is no reason why you should not use salad oil on the score of health4 ,a great many people object to it2 they do not like the idea2 they think it is rather foreign1 and to some people it is distasteful1 but they have very strong memories of childhood and another kind of oil4 ,you know even that kind of oil in these days does not taste badly4 ,olive oil1 the peanut oil1 or lard oil1 when they are fresh and sweet1 are very desirable4 ,to soften the fibre of the meat with vinegar and salad oil put on the platter about three tablespoonfuls of salad oil1 and half a teacupful of vinegar and a pinch of pepper2 no salt4 ,put these on the platter2 then lay the raw steak on the platter1 and let it stand at least an hour2 then turn it over and let it stand another hour4 ,the longer you can let it stand1 if it is in the daytime1 turning it over every hour1 the tenderer you will make it4 ,the vinegar makes the fibre of the meat tender1 and the oil keeps it so4 ,that is1 the vinegar softens the fibre of the meat and the oil keeps it soft4 ,if you want to prepare it for over night put it in the oil and vinegar about #f o'clock1 about supper time1 and let it stand till bed time1 then turn it over1 and let it stand till morning4 ,when you come to cook the steak do not wipe the oil and vinegar off2 simply let what will run off1 and then lay the meat on the gridiron and broil it1 or fry it2 there will be no taste perceptible if the oil is good4 ,,caramel ,,for ,,coloring ,,soup4 ,a heaping tablespoonful of common brown sugar if you have it2 if not1 use any kind of sugar2 put it in the frying pan and stir it until it is dark brown2 that is1 until it is on the point of burning2 see that it browns evenly4 ,then put in a tablespoonful of water1 either hot or cold--it does not make any difference2 stir that until it is mixed with the sugar2 then another tablespoonful1 until you have used about half a cupful of water4 ,if you should pour the water all in at once the sugar would simply boil over and burn you4 ,use about half a cupful of water1 adding it gradually1 and stirring until the burnt sugar is dissolved4 ,that gives you the caramel4 ,now1 while ,i am making the caramel1 ,i will describe to you the clarifying of the soup4 ,,clarifying ,,soup4 ,to clarify soup stock3 ,for each quart use the white and shell of one egg and one tablespoonful of cold water4 ,put the white and shell of the egg and the cold water into the bottom of the saucepan1 and mix them together4 ,then put in the soup stock4 ,set the saucepan over the fire and let it boil gradually1 stirring it every minute to mix the egg thoroughly so that it will not cake on the bottom of the pan before it begins to boil4 ,when you have the stock made quite hot1 when it begins to boil1 then you do not need to stir it2 but let it boil until the egg rises to the surface in the form of a thick1 white scum1 and the soup underneath looks perfectly clear1 like sherry wine4 ,then strain it4 ,when the egg is thick and white1 as you see this1 and the soup is clear underneath1 set a colander in an earthen bowl1 put a folded towel1 doubled1 in it1 pour the soup into the bowl1 and let it run through the colander without squeezing the towel4 ,you see that is a repetition of the direction ,i gave you for straining the soup in the first place4 ,the egg is in the towel4 ,now1 ,i am going to put some of the soup into a goblet before coloring it1 so that you can see the natural color4 ,a light straw-color is the proper color for clear soup4 ,you will very often find clear soup served to you1 even at nice hotels1 much darker than that2 as dark as what ,i am going to make now1 which is the proper color for the luncheon soups called bouillon4 ,the coloring is a matter of taste4 ,the clear soup1 or consomme1 is to be served plain like that1 or with the addition of any macaroni paste1 or poached eggs1 and then it takes its name from the additional ingredient which goes into the clear soup4 ,julienne soup is served with strips of vegetables in it1 as ,i may tell you in some subsequent lesson4 ,,lecture ,,fourth4 ,,sliced ,,apple ,,pie4 ,half a pound of shortening to a pound of flour1 the shortening to be rubbed into the flour with the hands until it is so thoroughly mixed that it seems like meal1 but not at all melted or softened2 then just enough cold water to make a pastry which will roll out4 ,roll out the pastry and use it at once to line the pie plates4 ,fill the plates with sliced apples1 or with any fruit or mince meat4 ,to-day ,i shall use sliced apples4 ,sprinkle flour over the pastry1 and then roll it out and line the plates2 wet the lower crust to make the upper crust stick to it4 ,cut two or three little slits in the upper crust4 ,take care not to press the outer edges of the crust together4 ,after the upper crust has been put on the pie brush it with beaten egg1 if you wish it to be glossy when it is done4 ,then put it in a moderate oven and bake it for three-quarters of an hour1 until you are very sure that the apple is done4 ,you can tell that by trying the apple through the little cuts that you make in the pastry4 ,this morning1 in making pastry1 you remember that we rolled and folded it a number of times4 ,i simply roll this out once1 just enough to get it thin enough to use for my pie4 ,first roll out the pastry1 and cut off the cover for the top of the pie4 ,lay it one side1 and then roll out the rest and use it for the pie1 as ,i have already directed4 ,use ,greening apples if you can get them4 ,these are table apples4 ,they are not so good for pies for two or three reasons4 ,they will not keep their form when they are baked in the pie1 and they may not be perfectly tender4 ,these will break and grow very soft as soon as they begin to cook4 ,i might1 while ,i am making our pie1 say a little about flour in general use in the family4 ,as a rule ,i use what is called pastry flour1 best for pie crusts4 ,pastry flour has more starch in it than ordinary family flour1 or bread flour4 ,the starch is the interior of the grain4 ,the family flour is the grain ground entire1 only the husk being removed4 ,from grain ground in that way none of the nutritious elements are removed4 ,you get a greater proportion of gluten1 and some of the mineral elements of the grain that lie close to the husk2 the flour that has an excess of gluten in it will absorb more water than pastry flour1 or flour composed chiefly of starch1 and it will make a tougher dough1 either in the form of pie crust or bread than a flour which has the most starch in it4 ,it is more nutritious than starchy flour1 so that if you want tender1 rather white pastry and bread1 you must make up your minds to sacrifice some of the nutritious elements of the flour4 ,all through the ,west the flour which is marketed is made1 ,i think1 from the entire wheat1 and that is more thoroughly good1 and more nutritious1 than the so-called choice pastry flour4 ,in the ,west you have a better flour than we at the ,east do1 if we depend upon the ,eastern mills4 ,there are some very good brands of flour made in ,new ,york ,state1 but as a rule they are not so full of gluten and not so nutritious as the ,western flours4 ,where flour is made from winter wheat1 which lies in the ground all winter long and gathers more of the mineral elements of the soil than spring wheat does1 the flour is superior4 ,the pie is now heaped full of sliced apples by using about half a dozen rather small apples4 ,i suppose you think this is a rather extravagant way to make a pie1 but you do not need to put so many apples in unless you want to2 we want a nice thick pie4 ,this is cinnamon that ,i am using for flavoring4 ,put two heaping tablespoonfuls of sugar on top of the apples in the pie4 ,finally brush the top of the pie1 either with beaten egg or with a little sugar and water dissolved1 and put it into the oven to bake4 ,,bread ,,making4 ,now take your recipe for bread making4 ,use the compressed yeast which you buy at the grocery store4 ,for two small loaves of bread or a large pan of biscuit use a whole cake of yeast4 ,dissolve the yeast in lukewarm water1 a cupful of lukewarm water4 ,then add enough flour to form a thick batter2 that will be about a cupful of flour2 a thick batter which will cling to the mixing spoon when you lift the spoon and let a drop fall on the surface4 ,cover the bowl with a towel folded several times1 or a thick cloth1 so that all the heat can be retained4 ,then set the bowl somewhere near the fire1 in a place not too hot to bear your hand1 and let it stand for about half an hour1 or until the batter is light and foamy4 ,keep the bowl covered all the time1 and take care that you do not have it in too hot a place4 ,don't have it in a place where you can not bear your hand4 ,after the sponge--as the batter is called--is light and foaming1 mix in another cupful of lukewarm water in which a teaspoonful of salt is dissolved4 ,after the second cupful of lukewarm water with the teaspoonful of salt dissolved in it1 add enough flour to form a dough stiff enough to knead with the hands4 ,knead the dough on the board for just five minutes4 ,some good housekeepers would declare that just five minutes' kneading is flying in the face of ,providence in the way of bread making1 but ,i assure you it is enough4 ,that is1 it is enough to give you bread of a firm1 fine grain1 perfectly even in its consistency4 ,it won't be full of large1 uneven holes2 it will be firm1 fine bread4 ,after you have kneaded the bread five minutes make it up in a little loaf1 or two loaves1 as you like2 put them in small iron pans1 buttered--black iron bread pans--and set them again by the fire1 where you can bear your hand1 and let the little loaves of dough rise until they are just twice as large as when you put them down4 ,that generally will take about half an hour if the yeast is good4 ,brush the loaves over the top with a little melted butter1 or with a teaspoonful of sugar dissolved in water4 ,put them in the oven and bake them4 ,the bread is to be baked until you can run a sharp knife or trussing needle in through the thickest part of the loaf without the bread sticking in any way4 ,if the needle or knife comes out clean and bright the bread is done4 ,it may take from half an hour to an hour to bake the bread4 ,in the stove that ,i used the first morning over in the other building ,i have baked a loaf of bread1 the size of those ,i am going to show you1 in eleven minutes4 ,i had not realized that bread could be baked thoroughly in so short a time1 but one day in ,northampton1 ,mass41 one of my class timed the baking of the bread4 ,a loaf of bread of that size was baked in eleven minutes4 ,this same bread dough you can make up in the form of little rolls4 ,i will make part of it up in rolls4 ,of course you will understand that the smaller the piece of dough the more rapidly it will rise the second time1 and the quicker you will be enabled to bake it4 ,so if you are in a hurry1 and want bread baked quickly1 you will make it in the form of little rolls2 when ,i make the rolls ,i will describe the process4 ,question4 ,should bread be baked a long or a short time8 ,,miss ,,corson4 ,the sooner it can be baked the better4 ,there is no special object to be gained in the baking of bread except to thoroughly cook the dough4 ,it can not affect the nutriment of the flour very much whether it takes a longer or a shorter time4 ,the nutriment of the flour might be slightly wasted if it took a very long time4 ,there is no objection to baking bread as quickly as it can be done4 ,now before ,i begin to make the pudding ,i will answer a question that has been asked about the best yeast and the quick rising of bread4 ,the object of raising bread is simply to make it digestible by separating the mass of the dough4 ,if it is firm and solid1 that is1 if the bread is heavy1 it can not be easily penetrated by the gastric juice1 and consequently is indigestible4 ,so that the most healthy bread is that which is sufficiently light and porous to allow the gastric juice to penetrate it easily4 ,only a mechanical operation is required to make the bread light4 ,now that process which will most quickly make the bread dough light is the most desirable4 ,the longer you take to raise bread1 the more slowly you raise1 the more of the nutriment of the flour you destroy by the process of fermentation that lightens the bread4 ,the yeast combining with water at a certain temperature causes fermentation1 and from that fermentation carbolic acid gas is evolved1 which forces its way up through the dough and fills it with little bubbles1--in other words1 makes it light4 ,now the more quickly you can accomplish that fermentation1 or rather lightening of the dough by the formation of little air cells1 the more you will preserve the nutriment of the flour4 ,the idea prevails to some extent that if ladies use as much yeast as ,i have to-day the bread will taste of the yeast4 ,it will not if the yeast is fresh4 ,if the yeast is old or sour it will taste4 ,but you can use as much as ,i have shown you and not have the bread taste after it is done4 ,you see my object in using a great deal of yeast1 proportionately1 is to accomplish the lightening of the dough in a very short time4 ,the best bread that ever was made or that ever was put on the market was raised mechanically1 without the action of yeast2 it was called aerated bread4 ,it was bread dough lightened by a mechanical process4 ,carbonic acid gas was driven into the dough by machinery after the flour was mixed with salt water2 and the bread made was very light and every particle of the nourishment preserved in that way4 ,question4 ,do you ever put sugar in bread8 ,,miss ,,corson4 ,you can put in anything you like4 ,you can put sugar1 or milk1 or anything you like in the bread to vary it4 ,i will use nothing to-day but yeast1 flour1 water1 and salt4 ,this is perfectly plain1 wholesome bread4 ,you put milk in bread and it makes it dry quicker4 ,vienna bread1 which is made partly of milk1 dries more quickly than any other bread that is made4 ,you can make any variation you like from the recipe ,i have given you4 ,i have given you a perfectly plain home-made bread4 ,question4 ,do you ever scald the flour for bread8 ,,miss ,,corson4 ,you can scald the flour if you wish1 but you do not accomplish any special purpose by it4 ,in the winter time1 if you heat the flour before you mix it with yeast and warm water1 you increase the rapidity with which the bread dough rises4 ,question4 ,how would you make brown bread--ordinary graham bread8 ,,miss ,,corson4 ,use graham flour2 mix your white flour with it1 if it is for graham bread proper2 if it is for graham gems use simply graham flour1 water and salt1 beaten together4 ,graham flour1 salt and water beaten together into a form and baked in little buttered tins is the graham bread pure and simple of the ,grahamites4 ,it is not necessary to knead bread more than once to secure lightness4 ,i have already said that the longer you prolong the process of bread making the more of the nourishment of the flour you destroy4 ,you will see when the bread is baked to-day1 if we are fortunate in our baking1 that the bread is perfectly light and of even grain4 ,,bread ,,and ,,apple ,,pudding4 ,stale bread cut in slices or small pieces1 fill a pudding dish of medium size1 only three eggs1 or if eggs are very dear1 four tablespoonfuls of sugar1 and a pint of milk1 or enough more milk to saturate the bread4 ,if the bread is very stale and dry you will have to use a pint and a half of milk4 ,three eggs1 a pint of milk1 four tablespoons of sugar1 will make about a quart of liquid4 ,the custard you pour over the bread2 let the custard soak into the bread2 then on the top of the pudding put a layer of fruit about an inch thick4 ,you may vary the fruit1 using sliced apples1 or dried apples which have been soaked over night1 and then stewed tender1 dried peaches treated in the same way1 or canned peaches1 canned pears--any fruit you like4 ,in the summer1 in berry season1 use berries4 ,if the fruit is sour sprinkle it with sugar2 then put the pudding in the oven and bake it4 ,you can use dried fruit with this pudding1 such as raisins or currants1 but you put the fruit in through the pudding instead of on top4 ,if you want to make the pudding particularly good you will separate the white and yolks of the eggs1 mix the yolks of the eggs with the milk and sugar2 save the whites until the pudding is done2 in that case you have to use a little more milk proportionately4 ,save the whites until the pudding is done1 then beat them to a stiff froth and add to it three heaping tablespoons of powdered sugar1 very gently mixing them1 just as ,i mixed that light omelette yesterday4 ,that makes what is called a meringue4 ,put the meringue over the top of the pudding after it is done2 run it through the oven for about a minute1 just long enough to color it slightly1 and then serve the pudding4 ,if you want the pudding entirely smooth when it is done1 you must break the bread up in the custard before you bake it4 ,my way is simply to saturate the bread with the custard4 ,you can beat it if you wish4 ,the pudding will be slightly liquid1 like bread pudding1 and then the fruit1 if it is juicy1 makes it still more liquid1 and if you add the meringue1 that of itself is a sauce4 ,you will notice1 as a rule1 that ,i make everything as plain as possible1 because ,i wish to demonstrate that plain dishes cooked with simple and few materials1 can be very good4 ,perforated tin pie plates bake very nicely4 ,of course you want to take care to have the bottom crust thick enough1 so that none of the juice from fruit pies will run through4 ,if the oven is very hot on the bottom1 it will not do to set a pie on the very bottom2 a grating must be used4 ,you will have to use your judgment about baking1 watching the pie1 and taking care that it does not get burnt4 7,returning to the bread making1 ,miss ,corson continued37 ,now ,i am going to put the second cup of water and flour into the dough4 ,you want to remember1 in raising bread1 to keep it always at the same temperature until you get it light4 ,it should be set where you can put your hand without burning4 ,keep the bowl1 containing the sponge1 just warm4 ,you don't want it anywhere where it will get so hot as to scald the sponge4 ,you can set the bowl in winter over boiling water to keep the temperature equal4 7,a question was asked in regard to rhubarb pie47 ,,miss ,,corson4 ,some ladies put the rhubarb raw into the pies when they make rhubarb pies1 trusting to its cooking while the crust is baking2 others stew it with sugar before they put it in the pies4 ,when it comes in from the market it should be cut in little pieces about half an inch long1 and the outside1 or thin skin1 stripped off4 ,it requires a great deal of sugar1 whether you put it into the pie uncooked1 or you first cook it4 ,it makes an exceedingly nice acid pie4 ,usually the best way is to stew it first before you put it in the pie4 ,that gives it to you in the form of a pulp4 ,if you put it raw into the pie1 to a certain extent the form is perfect1 that is1 it retains its little block-like shape after it is cooked4 7,the bread now being ready to knead1 ,miss ,corson recurred to that subject47 ,i will take for the dough three cups of flour1 about three heaping cupfuls besides the first one4 ,there was an old adage to the effect that some imaginary substance called elbow grease was necessary in kneading bread4 ,i presume that is another name for force4 ,but there is no special strength necessary4 ,the bread is kneaded for the purpose of entangling a little more air in it1 and you accomplish that by folding and refolding it1 as ,i am doing2 just using enough flour to keep it from sticking to your hands4 ,in five minutes you will find that you have a rather smooth1 soft dough1 that does not stick to your hands4 ,that is all you want4 ,you will always find perfectly good yeast in any town1 or you can make the yeast yourself4 ,question4 ,if you use twice as much flour would you use twice as much yeast8 ,,miss ,,corson4 ,if you want to raise the bread quickly you can increase the quantity of yeast in the same proportion that ,i have given it you here to-day1 until you reach as much as six or seven pounds of flour1 and then you would not need to use proportionately as much yeast4 ,you could diminish the quantity a little4 ,you see1 the object of using plenty of yeast is to get the bread raised quickly4 ,question4 ,doesn't home-made yeast make heartier bread than the other8 ,,miss ,,corson4 ,it makes bread less digestible--it may be heartier in that sense2 the ,irishman does not like his potatoes quite done2 he thinks them heartier when they are somewhat indigestible4 ,there could not be more nutritious or wholesome bread than this quickly raised bread4 ,i have given you several very good reasons for raising bread as quickly as possible4 ,bread raised more slowly is not so nutritious1 because some of the nutritive elements are destroyed in the fermentation which goes on in the slow process4 ,to make rolls1 take small pieces of dough and make them round1 and cut them nearly through the centre4 ,put the rolls in a buttered pan2 cover them up with a cloth and let them rise double their original size1 where you can bear your hand4 ,then bake them4 ,let the dough always rise until it is twice its size before baking4 ,i think ,i have already explained to you that if you want the bread or roll glossy you can brush it with sugar and water1 or melted butter4 ,these rolls will be set on the top of the stove to rise1 just like bread4 ,as soon as they are twice their size they go into the oven to bake4 ,question4 ,do you ever use any shortening in the rolls8 ,,miss ,,corson4 ,you can use it if you want to4 ,knead butter in the part of the dough that is designed for rolls--say a tablespoonful of butter2 put it in when you are doing the five minutes' kneading4 ,there is no reason why you should not knead in anything that your fancy calls for1 providing it is edible4 ,now ,i will show you how you can prevent the juice running out of fruit pies4 ,for fruit pies--pies made in the summer time1 of juicy fruits--better use no under crust4 ,take a deep dish2 put the fruit into the dish1 heaping it a little1 just as ,i heaped the apples2 wet the edges of the dish with cold water2 lay the pastry on the dish and press it very slightly1 not on the edge itself1 because that makes the pastry heavy1 but just inside of the edge4 ,as ,i press it ,i leave the edge intact2 press the pastry against the dish all the way round2 then with your finger make a little groove all the way round your pie1 inside the edge of the crust2 then1 with a little knife1 cut holes in the groove4 ,now1 when the juice of the fruit boils out1 as it will1 instead of forcing its way out of the edges1 the crust will be held upon the wet dish1 and the fruit juice will boil out in the little groove and stay there4 ,to serve the pie1 you cut the upper crust with a sharp knife1 and serve with a spoon1 taking a piece of crust and plenty of fruit out on each plate4 ,no under crust is there4 ,if you have an under crust with very juicy pie it will be pretty sure to be soggy and heavy4 ,the ,english way of serving these pies is a very nice one1 and is1 as ,i have described1 with whipped cream4 ,serve whipped cream with a fruit pie4 ,among other nice things that we can not get in this country is ,devonshire cream1 which is a cream almost as thick as the hard sauce you make by mixing powdered sugar and egg together2 it is thick enough almost to cut4 ,we can not get that cream here1 but use thick1 nice cream1 sweetened or not1 as you like4 ,one of my ,english friends1 who first taught me this way of serving pie1 said that at her home they never sweetened the cream2 they simply whipped it to a froth and served it piled up on a dish by the side of the pie4 ,the pie was taken out on a plate1 and then two or three spoonfuls of this whipped cream laid on the plate by the side of the pie4 ,you can sweeten it if you like4 ,,meringue4 ,i will next make a meringue4 ,i have already told you to use the whites of three eggs1 three tablespoonfuls of powdered sugar--and that really must be pulverized very fine and sifted4 ,in beating the eggs you can always get them light very quickly1 if they are reasonably cold in the beginning1 by beating with a change of movement4 ,beat until your hand grows tired1 and then simply change the way you hold the beater4 ,don't stop beating4 ,of course you can use any kind of an egg-whip you like4 ,this which ,i use is made of twisted wire4 ,only take care to have the egg beaten entirely stiff4 ,do not have any liquid egg in the bottom of the bowl4 ,in the summer time you can cool the egg by putting in a little pinch of salt if it does not beat stiff at once4 ,i would not advise using an egg that had the least odor about it4 ,as soon as the custard in the pudding is done we are going to take the pudding out of the oven1 and put the meringue on the top1 whether the apples are done or not4 ,it does not do any harm to stop beating for awhile4 ,mix this1 using a cutting motion1 not a stirring motion4 ,mix until the sugar and egg are smoothly blended1 and the meringue is ready to use4 ,,lecture ,,fifth4 ,our lesson this morning is cream of salmon2 shoulder of lamb1 boned and roasted2 force meat or stuffing for roast meats2 potatoes1 boiled and baked2 and cheese crusts4 ,i shall begin with the lamb or mutton4 ,remove the bone first1 then stuff and bake the meat1 as ,i have no facilities for roasting with this stove2 but ,i will have something to say about the process of roasting in the course of the lesson4 ,a great many of the ladies think that the shoulder or fore quarters of meat is not so desirable a piece for use as the loin or hind quarter1 but that is a mistake4 ,in the first place the proportion of bone in the fore quarter is very much less than in the hind quarter4 ,in one lesson that ,i gave1 about a week ago1 at ,cleveland1 ,i had a butcher remove all the bones from a fore quarter weighing between five and six pounds1 and then weighed the bones3 ,they weighed a pound and a quarter4 ,i also had him remove the bones from the hind quarters and weighed them1 and they weighed more4 ,the meat of the fore quarter is sweeter1 and quite as nutritious as the meat of the hind quarter1 and the fore quarter is always cheaper4 ,so that1 you see1 on the score of flavor and economy1 the fore quarter is more desirable for use than the hind quarter4 ,in ,england1 where mutton is always in perfection1 it is the fore quarter or shoulder of mutton that is served to guests1 and the hind quarter is the one that is used for the family dinner4 ,to make the dish which ,i am going to prepare this morning1 ,i have had the whole quarter brought in so that ,i can show you how the shoulder should be cut off4 ,simply with a large piece of the outside skin attached4 ,usually the butcher might cut the shoulder square off close1 but ,i want this large piece of skin for stuffing4 ,there is a natural division between the shoulder and the ribs1 so that the shoulder comes off with perfect ease4 ,if you buy an entire fore quarter like that you will have the butcher cut off the shoulder for roasting or baking1 then let him cut the neck in rather small pieces for stews or mutton broth4 ,what is called the rack or ribs would be cut into chops for broiling or frying1 and the breast would be cut off entire to be stewed or roasted or baked4 ,a very nice way to prepare the breast is to have the bones all taken out1 spread a layer of nice force meat or stuffing over it1 roll it up1 and tie it4 ,then it can be baked1 or roasted1 or stewed4 ,another nice way to cook the breast is to boil it until it is tender enough to enable you to pull the bones out without any difficulty2 then take out all the bones1 put it on a platter1 set another platter on top of it with a heavy weight on the top platter1 and press it until it is cold4 ,then cut it in rather small pieces1 about two or three inches square1 and bread and fry it4 ,the process of breading and frying is accomplished in this way4 ,you have cracker crumbs--cracker crumbs rolled and sifted--or bread crumbs1 stale bread1 dried in the oven and rolled and sifted1 in a large dish4 ,in another dish beat a couple of eggs until they are liquid4 ,it does not need to be frothy1 but simply to have the substance of the egg well broken2 then dip the little pieces of boiled lamb1 first in the cracker dust1 then in the beaten egg1 then again in the cracker dust4 ,that is called breading4 ,to fry properly1 so that you have no grease1 you want the frying kettle half full of fat4 ,you don't want a little fat in a frying pan1 but a frying kettle like that which you use in frying doughnuts4 ,put the kettle over the fire and let the fat get hot1 that is1 let it get so hot that it begins to smoke4 ,when the fat begins to smoke you plunge whatever article you wish to fry into it4 ,if you take the precaution to do that1 have plenty of fat and let it get smoking hot and then fry in it1 you will never have anything greasy4 ,the action of the hot fat at once so carbonizes the surface of what you wish to fry1 and prevents the soaking of the fat4 ,fry whatever article you are treating until it is a light brown1 then take it out of the fat with a skimmer1 and lay it on brown paper for a moment--coarse brown paper--and that will absorb the very little fat on the surface4 ,it will be perfectly free from grease4 ,you can season before you bread an article1 or you can season the bread crumbs or cracker dust which you use in breading1 just as you like4 ,or1 after the article is fried you can season it with salt and pepper4 ,some things are seasoned after the frying--for instance1 ,saratoga potatoes--they are always salted after frying4 ,you can make bread crumbs very fine by using a fine sieve and sifting4 ,if you have cracker meal already prepared you will see that it is as fine as ,indian meal2 it is sold in the grocery stores and at the cracker factories1 and it is cheaper to buy cracker dust or cracker meal than it is to make it at home1 if you buy the whole crackers1 because1 of course the manufacturers can afford to use their broken crackers--they are all perfectly good--in making cracker meal and sell that very much cheaper than they can sell the whole crackers4 ,the question of the digestibility of fried articles of food is very often raised4 ,you understand that the hard fried surface is less digestible than any soft surface1 and many fried articles are indigestible because of the quantity of grease they contain4 ,if you fry in the way ,i have told you1 you will not have that excess of grease4 ,to take the bone from the shoulder1 first cut from the inside and take out the shoulder blade1 cutting from the inside1 avoiding as far as possible cutting through the skin on the outside4 ,the butcher will always do this for you probably1 if you tell him about what you want done4 ,first1 the shoulder blade is taken out1 then the bone which follows down along the leg4 ,after the shoulder blade is taken out put it into a kettle of water1 over the fire1 and boil it for awhile until you can scrape all the meat off of it4 ,you will have to use it in finishing the dish4 ,after taking out the shoulder blade the cutting must all be done from the inside4 ,there will be two or three places where you may possibly cut through the skin1 where it is drawn very close over the bone1 but cut as little as possible4 ,when the meat is freshly killed before the skin is dried1 you may not always cut through there1 but where the skin is dried fast to the bone you will have to4 ,this may seem a slight waste of time1 but this dish is desirable for several reasons4 ,in the first place1 the bone being entirely taken out you can carve it without any waste whatever and with a great deal of ease4 ,in the next place it gives you a very ornamental dish4 ,in fact1 ,i am going to show you how to make a duck out of it4 ,and as ,i say1 if you get the butcher to do it1 it will not make any difference to you if it does take time4 ,always in sewing meat or poultry1 ladies1 take very large stitches1 not with fine thread4 ,use cord1 so that you can see where the threads are when the meat is done4 ,any kind of a large needle will answer for sewing1 large enough to carry your cord4 ,always leave long ends too4 ,to stuff the meat1 season it nicely with pepper and salt and any herb that you are going to use in making stuffing4 ,sage1 of course1 would be very good with fat meat2 put onion in the stuffing to make it imitate duck4 ,for a force meat of bread1 a teaspoonful of chopped onion2 fry it in a tablespoonful of butter until it is light brown4 ,while the onion is frying soak a cupful of stale bread in cold water until it is soft1 then squeeze out the water4 ,put the soaked bread with the fried onion1 add a teaspoonful of salt1 a teaspoonful of any herb that you decide for seasoning1 any dried sweet herb1 half a saltspoonful of pepper1 and stir all these ingredients over the fire until they are scalding hot4 ,use that force meat for stuffing any kind of meat or poultry4 ,of course there are a great many ways of making force meats2 this is only one1 and a very simple one4 ,another good stuffing for duck or for this dish1 if you wish it more closely to imitate duck1 would be to increase the quantity of onion--use much more onion1 half a cupful of onion1 or even more when you want to make onion stuffing4 ,another way is to use dry bread without cooking1 a chopped onion1 herbs1 butter2 some ladies like to put an egg in stuffing4 ,there are a great many different methods of making it4 ,cold1 chopped meat is very nice added to stuffing or dressing4 ,after the shoulder is stuffed thus1 run a needle entirely round the edge in a large1 over-hand stitch1 so that you can draw it up like a purse2 stitches at least an inch and a half long4 ,that draws the edge up4 ,then take two or three stitches in such a way as to hold the stuffing in4 ,remember always to leave long ends in tying the cord used in sewing4 ,then curl the leg up like the neck of a duck and fasten with a cord4 ,after it is prepared like that it is to be put into a pan in the oven1 or before a hot fire1 and browned quickly on the outside4 ,it may be seasoned after it is browned4 ,there will be a little drippings in the pan2 baste it with the drippings2 bake it or roast it1 allowing1 if you want it well done1 about twenty minutes to the pound4 ,a shoulder like that will weigh about two pounds and a half or three pounds4 ,it will do in an hour's time in a pretty quick oven2 in an hour and a half in a moderate one4 ,use no water in the baking pan1 because water never can get as hot as the fat outside of the meat4 ,the temperature of the hot fat is higher than the temperature of hot water1 and the result of putting water around meat in a baking pan is to draw out the juice4 ,the object is to keep all the juice in the meat4 ,you will always find that there will be drippings enough from any ordinary cut of meat for the purpose of basting4 ,if you have an absolutely lean piece of meat pour about a couple of tablespoonfuls of drippings1 or butter1 in the baking pan1 but no water1 and use the drippings for basting4 ,a nice gravy is very easily made from the drippings in the pan4 ,i will tell you about that later4 ,if the meat appears to be baking too quickly1 if there is any danger of its burning1 put a sheet of buttered paper over it4 ,baste the meat every fifteen or twenty minutes4 ,you can drench it with flour1 just before basting1 if you want to4 ,that gives it a rough surface4 ,the flour browns with the fat4 ,if you are basting with water of course the flour would not brown so quickly4 ,i think ,i have given you good reasons for not basting it with water4 ,,cream ,,of ,,salmon4 ,a cupful of boiled salmon separated from the skin and bone and rubbed through a sieve with a potato masher1 mixed with a quart of cream soup1 gives you cream of salmon4 ,any of the ladies who have seen cream sauce made will understand the making of the cream soup4 ,put a slice of salmon that will make a cupful1 over the fire in enough boiling water to cover it1 with a heaping tablespoonful of salt1 and boil it until the flakes separate4 ,that will be perhaps ten minutes4 ,watch it a little4 ,when the flakes separate drain it1 take away the skin and bones and put it into a fine colander or stout wire sieve1 and rub it through with a potato masher4 ,question4 ,do you use canned salmon8 ,,miss ,,corson4 ,yes1 you can use canned salmon4 ,that is already cooked1 and you simply would rub it through the sieve4 ,the fresh salmon is to be boiled in salted water4 ,if you use canned salmon you do not need to boil it4 ,after the salmon is rubbed through the sieve it is called puree or pulp of salmon4 ,now to make a quart of cream soup3 ,for each quart of soup put in the sauce pan a heaping tablespoonful of butter1 a heaping tablespoonful of flour2 put them over the fire and stir them until they are quite smooth4 ,then begin to add hot milk1 half a cupful at a time1 stirring each half cupful smoothly with the butter and flour before you add any more1 till you have added a quart1 or if milk is scarce a pint of milk and a pint of water4 ,if you haven't any milk at all1 a quart of water4 ,that gives you a white soup1 if you add simply water2 if you add milk it is called cream soup4 ,if you are very fortunate and have lots of cream1 in place of some of the milk1 use cream1 and then you will have genuine cream soup4 ,after the milk or water is all added1 then season the soup palatably with salt and pepper--white pepper4 ,i have told you about white pepper4 ,it is to be had at all the grocery stores2 it costs no more than black pepper and is very much nicer for any white soup or white sauce4 ,salt and pepper to taste1 and a very little grated nutmeg2 a quarter of a saltspoonful1 a little pinch of grated nutmeg4 ,after the soup is seasoned stir in the salmon4 ,i have told you already how to prepare the salmon4 ,stir the soup constantly until it boils for a couple of minutes4 ,by that time you will find that the salmon is stirred smoothly all through it4 ,then it will be ready to serve1 and it is very good4 ,you can use any other kind of fish in the same way1 and your soup will take its name from the fish that you use4 ,halibut or codfish1 trout or any fish4 ,only remember if you want the soup to be white you must use the white part of the fish4 ,for instance1 if you had a large dark fish you would want to take off the brown parts and use only the white parts4 ,otherwise the brown parts of the fish will color the soup4 ,you can use cream soup as the basis for vegetable soups that are very nice4 ,prepare the vegetables in the same way2 boil them1 and rub them through a sieve with a potato masher4 ,then stir them into the cream soup4 ,use asparagus1 celery1 cucumbers1 green peas1 string beans1 ,jerusalem artichokes1--those little root artichokes1--any vegetable1 in fact1 varying the quantity of vegetable in this way4 ,you will find that some vegetables will give a much more decided flavor than others4 ,for instance1 celery has a very strong flavor1 and cucumbers have rather a decided flavor4 ,you want to use enough vegetables to flavor the soup1 if it is a white vegetable4 ,if it is a vegetable that has a decided color like carrots1 for instance1 or beets1--by the way1 beets make a delicious soup1 and a very pretty one is made with spinach1--you want to use enough to color the soup4 ,the beets1 boiled so that all the color is preserved1 and then rubbed through a sieve1 make a very pretty soup4 ,one of our ,new ,york pupils calls it a pink velvet soup4 ,spinach makes a very nice green soup if it is properly boiled4 ,we shall try to get some spinach for one of the lessons4 ,we have puree of spinach on our list1 and if we can get any spinach ,i will show you how to boil it so as to keep its color4 ,,boiled ,,potatoes4 ,the boiling of potatoes is a very simple operation1 but there is a good deal of talking to be done in connection with it4 ,it does not make any difference whether you use hot water or cold in boiling potatoes4 ,what you want to watch is the stage at which you take the potatoes out of the water4 ,that is what determines whether they are to be mealy or not4 ,the cause of the potatoes being mealy is the rupture of the starch cells and the escape of the steam just at the right moment1 just when the potatoes are tender2 and if you leave them in the water after they are tender1 then the membrane of the starch cells being broken permits the water to penetrate2 even if the skins are not cut or broken1 the moisture in the starch cells themselves will condense and make the potato heavy1 so that you want to give the steam a chance to escape as soon as the potatoes are tender4 ,if you will do that you are sure of mealy potatoes1 provided the potatoes are ripe4 ,unripe potatoes1 or new potatoes1 or sprouted or frosted potatoes1 you cannot well make mealy1 because the starch cells in the new potatoes are not fully matured1 in the old sprouted potatoes they are disorganized1 especially as the little sprouts take up the nutritive properties which enable them to grow4 ,but if you use ripe potatoes1 before they are beginning to sprout1 and pour the water off of them when they are tender and allow the steam to escape1 you will be sure to have the potatoes mealy1 unless they are watery potatoes2 the ordinary market potatoes will be sure to be mealy4 ,now you can insure the escape of the steam by draining the potatoes and covering them with a towel folded several times2 that is1 draining off all the water as soon as the potatoes are tender enough to enable you to run a fork through them4 ,do not wait until they begin to break apart1 because by that time the starch cells are being broken up1 and the water will have begun to penetrate to the interior of the potato4 ,after boiling the potatoes1 either in cold or hot water1 until they are tender1 drain them and put a folded towel over them in the sauce pan4 ,set the sauce pan on the back part of the stove where the potatoes can not burn1 or put it up on a brick on the back part of the stove4 ,the potatoes may be peeled or not1 as you choose2 if you peel the potatoes in the most careful way1 that is1 cutting the thinnest possible skin off1 you will waste at least an ounce in every pound4 ,a very good way to peel potatoes is to take off just a little rim of the skin all around them and boil them2 then if you want to peel them before they go to the table1 it will be easy to strip off the two pieces of skin remaining4 ,in order to save time ,i shall put the potatoes into boiling water enough to cover them1 with a tablespoonful of salt4 ,take about a quart of water and a tablespoonful of salt4 ,i have already said that as soon as the potatoes are tender enough to pierce with a fork1 not when they are beginning to break1 and they are drained1 cover them with a cloth and keep them hot as long as you like4 ,in about three or four minutes after they have been covered with the cloth they will begin to grow mealy1 as the steam escapes2 and you can keep them hot and mealy for three or four hours4 ,it makes very little difference with potatoes1 although with some kinds of vegetables it makes a decided difference1 whether you boil them in hard or soft water4 ,but as a rule soft water is best for boiling vegetables4 ,you can always soften the water by putting a very little carbonate of soda in it1 to counteract the extreme hardness of the water1 which is caused by lime or mineral elements4 ,the hardness of water slightly hardens the surface of vegetables1 but it has an entirely different action on meats4 ,it slightly hardens the surface--not enough to make the vegetable tough1 by any means1 but enough to retain all the juices and all the flavors4 ,do not have the potatoes tightly covered after they are cooked1 because the steam will condense on the inside of the cover and fall back on the potatoes1 thus making them watery4 ,in serving potatoes on the table after they are cooked1 do not put a cover on the dish2 put a folded napkin over the potatoes4 ,do not put the dish cover on--it will have the same effect that it would have if you put the cover on the pot4 ,the steam arising would condense1 and fall back on the potatoes in the form of moisture1 and make the potatoes watery4 ,in baking potatoes1 the same general principles apply4 ,that is1 at the moment when the potatoes are tender--and that of course depends upon the oven in which you bake them--the starch cells are ruptured and the moisture is at the point of escaping if you give it vent by slightly breaking the potato1 then the potatoes will keep mealy for a little while4 ,but baked potatoes deteriorate every moment they stand after they are tender4 ,you should serve baked potatoes just the moment they are done1 if you want them to be perfect4 ,if you wrap them up in a napkin it keeps in the steam4 ,the longer they stand1 the more of the hard skin forms on them1 and if you let them stand for half an hour or more you find the skin sometimes a sixteenth of an inch thick4 ,you can take a little slice off the end without breaking them1 to permit the escape of the steam4 ,but serve them just as quick as you can4 ,in sending them to the table do not put the dish cover on them4 ,throw a napkin over them to keep the heat in4 ,i have found that in baking potatoes that the hotter the oven the better the potatoes would be2 that is1 the more quickly they would be baked4 ,i have been able to bake them sometimes in twenty minutes4 ,to soak potatoes in cold water restores a little of their moisture that may have been lost by the natural evaporation4 ,for instance1 late in the winter you will find potatoes slightly shriveled4 ,that is caused by the escape of the moisture4 ,if you had weighed them in the fall1 and weighed them again at that time you would find they weighed less4 ,to soak them for an hour or more before you cook them is to restore that wasted water and to increase the substance of the potato4 ,there is very little nutriment lost in the waste of the moisture2 it is only the bulk of the potato4 ,you do not need to salt the water in which the potatoes are soaked4 ,the only effect of salting water would be to make it colder4 ,in soaking green vegetables it is well to salt the water1 because if there are any insects in the vegetables they are killed by the action of the salt4 ,in lettuce1 or cabbage1 or cauliflower1 there are insects that hide away among the leaves1 and salt kills them4 ,in regard to the soaking of the green vegetables1 of course1 directly the insects are dead they naturally fall of their own weight from among the leaves4 ,but if the leaves are closely packed1 as sometimes they are in cabbage or lettuce2 you want to hold the vegetable by the root and turn it up and with your hands separate the leaves without tearing2 if lettuce is used1 take care not to tear them2 if cauliflower is being washed1 take hold of the root and shake it well through the water1 so that the motion will dislodge the little creatures4 ,,cheese ,,crusts4 ,for cheese crusts use bread that is a day or two old1 baker's bread or home-made bread2 baker's bread is the best for toast of all kinds1 and this is a sort of toast4 ,cut the bread in even slices1 rather small1 cutting off the crusts4 ,there is no waste in doing that1 for ,i have already told you how to use up pieces of stale bread by making them into crumbs4 ,grate some cheese so that you have a tablespoonful of cheese for each little slice of bread4 ,on each of the little pieces of bread put a tablespoonful of the grated cheese1 a very little dust of pepper and salt and a small piece of butter not larger than a white dried bean4 ,put the pieces of bread in a pan1 set the pan in a rather quick oven1 and just brown the cheese crusts4 ,if the oven is in a good condition it will toast the bread and brown the cheese in about ten minutes1 or even less2 they are very good1 those little cheese crusts4 ,you can use them either hot or cold4 ,they are a very nice supper dish4 ,they are very good with salad at dinner1 with any green salad4 ,of course1 if you serve them hot the cheese is a little more tender4 ,any kind of cheese will answer for making the crusts4 ,i think that the ordinary ,american factory cheese is about as good as any other cheese4 ,you do not want a rich expensive cheese for cheese crusts4 7,at this point the stuffed shoulder of mutton was brought forth1 done1 the fan-shaped shoulder blade being stuck in to represent the tail of the duck1 which the whole dish strongly resembled47 ,,gravy ,,for ,,meat4 ,there are about two tablespoonfuls of drippings in the pan4 ,i am going to put a heaping tablespoonful of flour with it and stir until it is brown2 then ,i am going to stir in gradually about a pint of boiling water1 and season it with salt and pepper1 and then ,i will send it down and show it to you4 ,make gravy in this way for any baked meat4 ,,lecture ,,sixth4 ,our first dish this afternoon1 ladies1 will be roast chicken4 ,the lesson will include fish and poultry4 ,first1 to choose a tender chicken1 examine the tip end of the breastbone--the lower end of the breast bone1 to see if it is soft2 if it bends without breaking under pressure2 in other words1 if the cartilage has not hardened into bone1 you may be sure that the chicken is young1 and consequently probably tender4 ,the market people have a favorite way of showing you that the chicken is tender by taking hold of the wing and giving the joint a twist4 ,they say1 ,you see how tender it is6 ,but that is no test except of strength4 ,but there is no ingenuity which can simulate that soft cartilage on the end of the breast bone4 ,that is always a sure test4 ,after choosing the chicken--of course now ,i am speaking of dressed chicken1 or chickens that are killed--after choosing the chicken1 have it carefully picked and singed2 then1 if it is undrawn1 wipe it with a wet towel1 and proceed to draw it carefully without breaking the intestines4 ,if it is drawn already the chances are that it will be imperfectly drawn and you will have to wash it4 ,there is the disadvantage of having poultry drawn before it goes to the market1 because where people draw poultry in large quantities they are very apt to do it carelessly4 ,in that case it is necessary to wash it1 but if you draw it carefully yourself you will not have to do that4 ,by washing1 you of course take away the flavor1 as ,i told you the other day1 because you lose more or less of the blood4 ,cut the skin of the back of the neck and take out the crop1 then out off the neck close to the body1 that leaves the skin so that you can draw it up and fasten it back4 ,if this chicken was not already cut for drawing ,i should cut it at one side under one of the legs1 so that when ,i came to sew it up and dress it ,i could hide the cut4 ,this chicken has been drawn carefully and does not seem to need washing4 ,the liver and gizzard have been laid back inside4 ,the entrails are all taken away4 ,you can always tell by looking at the chicken whether the entrails are broken and whether it needs washing4 ,after you have drawn the chicken very carefully separate the gall from the liver4 ,the gall is that little greenish bag that lies on one side of the liver2 and you want to cut it off without breaking1 because if you break it it will make bitter everything that it touches4 ,save whatever fat there is about the entrails1 and put it in the baking pan with the chicken4 ,the gizzard has been cut open from one side and the inside bag which contains gravel and straw taken out4 ,but a very much easier way to dress the gizzard instead of opening it1 is to cut away the bluish skin which lies on the outside1 on both sides1 without opening the gizzard at all1 and cut out that piece of flesh4 ,that is the only valuable portion of the gizzard2 if you dress the gizzard in this way when it is not already opened you save yourself a great deal of trouble1 for it is a very hard matter to open a gizzard like that and take away the bag which contains the gravel1 especially if the poultry has been frozen1 as the bag is apt to break and let out the gravel4 ,use the gizzard and liver for making gravy1 and the neck also4 ,cut out the oil sac or bag which lies at the back of the tail4 ,then the chicken is ready for stuffing4 ,in cutting off the feet cut them below the joint1 not just at the joint4 ,if you cut them just at the joint the skin and flesh will draw up in cooking4 ,but if you cut them just below the joint you will find that they do not draw up4 ,after cutting off the feet scrape the skin all round to make sure that there are no bits of feather or anything of that sort1 and wipe it with a wet towel and you have the chicken in readiness to stuff4 ,stuff it with any force meat that you like4 ,you remember this morning that we made force meat by chopping a teaspoonful of onion and frying it in a tablespoonful of butter1 then putting in with the fried onion a cupful of stale bread soaked in cold water1 seasoning with salt and pepper and sweet herbs4 ,i said also that you could add chopped meat1 cold meat or eggs1 or to make any desired addition to the force meat in the way of seasoning4 ,a little grated cheese in stuffing is very nice4 ,you scarcely will realize what the seasoning is4 ,i will use a little grated cheese this afternoon to make a force meat--very like what ,i made this morning1 except in addition to the chopped onion1 fried in a tablespoonful of butter1 seasoned with salt and pepper1 ,i shall put in half a cupful of grated cheese4 ,you may like to know my way of chopping onion4 ,in the first place1 ,i make a lot of little cuts in one direction as far down as ,i think ,i shall need in order to get my teaspoonful2 then ,i make little cuts in the other direction1 and then by slicing it across you get your chopped onion4 ,a very nice addition to force meat is chestnuts1 either our ordinary ,american chestnut1 or ,french or ,italian chestnuts4 ,these are quite large4 ,i presume they are for sale at the fruit stores here4 ,our ordinary ,american chestnut is very good4 ,choose rather large chestnuts and either roast or boil them2 take off the husks and skins and thus use them to stuff the chicken with1 either simply using the chestnuts seasoned with salt1 pepper and butter1 or if you have boiled or roasted and skinned them1 mix them with bread and seasoning4 ,then1 after having prepared the force meat1 you put it into the chicken1 sew it up and truss it into shape4 ,i will show you directly how to do that so as to keep the chicken plump1 and so that it does not1 in roasting1 spread apart4 ,i shall sew it with a trussing needle and a cord1 or you might accomplish the same purpose1 by using skewers1 putting the skewers just where ,i put the cords4 ,in sewing up a chicken after it is stuffed1 remember what ,i said this morning2 take large stitches with coarse cord so that you can easily see where to take the threads out when the chicken is done4 ,after the chicken is trussed1 if you are going to bake it1 put it into a pan without any water1 for the same reason that ,i gave you this morning4 ,the water will soak it1 half simmer it2 you do not need water to keep it from burning1 because a little drippings will soon come from the chicken2 brown it and then dredge it with flour1 and baste it every fifteen minutes or so4 ,bake it until it is tender and nicely brown2 the time of course depends upon the heat of the oven4 ,truss the chicken first1 pushing the legs as far up as you can towards the breast1 and run the trussing needle1 which is simply a long needle1 through so as to hold the legs fast4 ,then either bend the wings back in turning them1 or simply fold them together and secure them with the same string4 ,by drawing the string tight1 you keep the bird plump2 keep it drawn together1 and when the bird is done all you have to do is to take these two ends of string in one hand1 make one cut and pull the string out4 ,the liver1 the gizzard1 the heart1 the neck and the feet1 use in making gravy4 ,of course the gizzard1 liver and heart are all right as they are now prepared4 ,if you wish to add the feet1 you will scald them and scrape off the skin4 ,then cut off the ends of the claws1 and you have the feet perfectly clean2 put them with the gizzard1 liver and heart to boil as the basis of your gravy4 ,the ,french people always save all the feet of all kinds of poultry4 ,they prepare them in this way and put them into soups2 sometimes they cook them till the bones grow gelatinous1 till they are very soft and tender2 they dress them with sauce and serve them as what they call an entree or side dish4 ,they make a dish which is more delicate than pigs' feet4 ,of course in a large kitchen where a great deal of poultry is used it is possible to make a very good-sized dish of them4 ,,fricasseed ,,chicken4 ,i shall use this chicken for fricassee2 it has been singed1 picked and wiped with a wet towel4 ,first1 cut the skin down back of the neck1 and cut off the neck4 ,i shall talk about this chicken as if it was not drawn at all4 ,showing you how to cut it up and draw it at the same time4 ,cut off the neck and take out the crop1 as ,i showed you with the other chicken4 ,then cut off the wings1 taking a little of the breast with the wings4 ,find the joint where the wings join the body1 cut at that joint2 then1 instead of cutting the wing right off short1 take a little piece of the breast with it4 ,that gives you a nice piece4 ,then cut the wing in two1 and cut off the tip1 which is dry2 that you can cook in the fricassee1 or not1 as you please4 ,it flavors1 but there is very little meat on it4 ,the other part of the wing you want1 of course1 to use4 ,put the pieces of chicken on two plates1 putting the good pieces on one plate and the inferior pieces on the other4 ,having taken off the wing1 take off what is called the wing side bone4 ,then cut forward and break off the shoulder bone4 ,the idea is to cut the breast into several good-sized pieces4 ,cutting in this way you sacrifice what is called the merry-thought or wishbone4 ,you either can cut off the side bone or not4 ,cut off the other wing in the same way4 ,then cut off the leg and second joint together4 ,instead of cutting the leg in two pieces at both joints1 cut it in three pieces1 that gives you two pieces of the second joint4 ,in cooking chicken for fricassee you want to have the pieces about one size1 so that they will cook easily4 ,then if they are one size they are much easier to help4 ,next1 to separate the breast from the back bone1 cut down through the ribs on each side4 ,if the chicken has not been drawn be careful with your knife1 not to cut into the entrails4 ,then you can take the breast off1 and if the chicken is not drawn1 all the entrails will be exposed1 and you can draw it with perfect ease4 ,the lungs of the chicken1 which are those light red organs on the side of the back bone1 are always used by the ,french in cookery1 not only those organs in chicken but in the larger carcasses of meat4 ,they are quite as much food as the heart or liver4 ,i am not in the habit of using them1 but they are quite as available4 ,after the breast has been taken off1 cut it up in several pieces4 ,first1 cut off the entire tip1 leaving that in one piece4 ,then cut the remainder in two or four pieces1 according to its size4 ,next cut the back bone4 ,there is a natural division in the upper part of the back bone that breaks there2 cut that off and trim off the ribs4 ,in cutting the lower part of the back bone1 instead of cutting it just in two1 making rather queer pieces to help1 cut off the upper part of it leaving it entire1 not splitting that part of it4 ,in that way1 cut off the portion called the oysters1--two little pieces of flesh in the upper part of the back bone1 that are considered very nice4 ,on one plate we have the inferior parts1 on the other the nice parts of the chicken1 being all cut in pieces of one size4 ,it is easy to help1 it cooks more evenly1 and is rather nicer than if you had it in two or three sizes4 ,part of the chicken ,i am going to make into a brown fricassee1 and part of it ,i am going to fry4 ,there would be thirteen pieces if we counted the two pieces of the back bone4 ,there are half a dozen of the poor pieces1 not counting the wing pieces or neck4 ,the question is asked whether the cords or sinews should be drawn from the legs4 ,you can do that with old poultry if you want to1 because those cords never get very tender4 ,it is not necessary to do it with medium tender poultry4 ,first brown the chicken1 using either some of the chicken fat1 or butter1 or salad oil for browning it4 ,now1 since the question of using salad oil in cooking has come up1 suppose ,i cook this chicken with salad oil so that you can taste it4 ,after all1 that is the best test you possibly can have as to whether you like salad oil in cooking4 ,i shall put in just salad oil enough to cover the bottom of the sauce pan4 ,that is enough to prevent sticking4 ,for a chicken of three pounds take about three or four tablespoonfuls of salad oil2 just enough to cover the bottom of the sauce pan4 ,first put the sauce pan containing the salad oil over the fire and let it get hot2 then put in the chicken and brown it4 ,now1 can you notice the slightly aromatic odor8 ,that is the oil1 and directly you notice that odor1 and the oil begins to smoke1 it is hot enough4 ,as soon as the chicken is brown1--and you can brown it just as fast as you want to1--then put a heaping tablespoonful of flour over it--some of the ladies will have seen the same process in making the brown stew of meat the other day--and stir the chicken until the flour is brown4 ,when the flour is brown on the chicken1--and that will be by the time you get it well stirred up1--then add boiling water enough to cover it4 ,when the flour is brown among the chicken1 put in boiling water enough to cover it1 season it with pepper and salt1 palatably1 and let it cook until it is tender4 ,that will take from half an hour to two hours1 according to the toughness of the chicken4 ,remember the more slowly you cook it after it once begins to cook1 the nicer it will be4 ,cover up the sauce pan after the fricassee is seasoned1 and cook it until it is tender4 ,in the cooking of chicken the gravy that you make by putting boiling water on seems to boil away1 and you may want to add a little more2 just keep enough gravy over it to cover it1 and when it is tender it is ready to serve4 ,the odor you notice now is the aromatic odor of that salad oil1 and is all that you will get in cooking with olive oil4 ,,fried ,,chickens4 ,next the fried chicken1 ,maryland style1 will be prepared4 ,we will fry the chicken1 and then ,i will tell you about hominy4 ,the ,southern cooks use lard for frying1 either lard entirely or half lard and half butter2 enough to cover the bottom of the frying pan about half an inch4 ,let the fat get hot1 put some flour on a plate1 season it with salt and pepper1 and roll the pieces of chicken in it4 ,when the fat is hot in the pan and the chicken has been rolled in the flour1 put it into the hot fat and fry it brown1 first on one side and then on the other4 ,of course tender chicken is generally used for this dish so that by the time it is fried brown it is done4 ,fry the chicken until it is tender and brown4 ,take up the chicken when it is brown1 put it on a hot dish2 in the frying pan where it was fried1 put enough cream to make a good gravy1 stirring it constantly4 ,you see there will be flour on the pan off the fried chicken that will thicken the gravy4 ,season the gravy with salt and pepper1 pour it over the chicken and serve it4 ,some of the colored cooks whom ,i have seen prepare this dish first dip their chicken in water before rolling it in the butter and flour4 ,that is for the purpose of making more flour stick to it2 but there is always this disadvantage1 if you do that there will be some particles of water remaining1 and when you put it in the hot fat it will sputter very much4 ,you can do that or not as you like4 ,while the chicken is being browned ,i will tell you how to prepare the hominy4 ,of course the chicken is to be seasoned with more pepper and salt if you wish1 in addition to what you put on in the first place with the flour4 ,,hominy4 ,first pick the hominy over and wash it4 ,fine hominy is generally used for this dish4 ,put it over the fire in cold water1 a cupful of hominy to about four cupfuls of water4 ,boil it and stir it often enough to prevent sticking1 until it begins to be tender4 ,boil it for an hour1 until it begins to grow tender4 ,then place it where there is no danger of burning1 pour off the water1 or leave off the cover of the sauce pan so that the water will evaporate4 ,the hominy will need to cook pretty nearly an hour1 and when it is done or nearly done it should be as thick as hasty pudding4 ,if you have a double boiler you can put in very much less water1 for there is no danger of burning4 ,i think you would need only about half or a little more than half as much water4 ,only take care to leave the cover off the kettle if you find that the hominy is going to be thinner than hasty pudding when it is nearly done4 ,if the hominy is used rather coarse1 about five minutes before it is done mix a tablespoonful of flour with just enough water or milk to make it a thin liquid1 and stir it into the hominy4 ,that will hold it together when it is cold1 so that it can be cut into slices4 ,in making hasty pudding you can put that tablespoonful of flour in to hold it together when it is cold4 ,you want to allow long enough for the flour to boil thoroughly2 before dishing the hominy when it is tender pour it into an earthen dish or shallow tin pan wet with cold water1 and let it get cold and hard4 ,always make this in advance of your fried chicken4 ,you want the hominy cold and solid so that you can cut it4 ,cut it in little cakes about an inch thick and two inches square4 ,these little cakes of hominy are to be fried either in the pan with the chicken or in another pan by the side of the chicken1 and served on a dish with the chicken4 ,,fried ,,fish4 ,i have here some fish which ,i shall fry4 ,we will not try broiled fish1 because this has been frozen2 we will do that some other day4 ,in frying fish use either ,indian meal or flour1 seasoned with salt and pepper1 to roll the fish in4 ,fry the fish in lard or the drippings from salt pork4 ,in case you use salt pork1 fry it brown4 ,olive oil is one of the nicest fats for frying fish4 ,you may have your choice whether ,i fry with lard or oil4 ,we will fry in oil4 ,if you use lard at all you want it to be very nice4 ,in the frying pan ,i shall put about half an inch of oil2 that is less than half a cupful4 ,put it over the fire and let it get hot1 just as ,i did for the chicken4 ,this is frozen fish that has been thawed4 ,cut the fish in pieces about two inches square and roll them either in flour seasoned with pepper and salt1 or ,indian meal1 as ,i told you2 put them into the oil when the oil is hot4 ,as soon as the fish is browned nicely it will be done4 ,you can add more seasoning than there is in the flour4 ,use ,indian meal with pork2 it is particularly nice4 ,,lecture ,,seventh4 ,our lesson this morning1 ladies1 will begin with pea soup with crusts4 ,this soup ,i shall make with the addition of a little onion4 ,you remember the other day we made pea soup perfectly plain4 ,we shall cook salt codfish stewed in cream1 venison with currant jelly1 stewed carrots1 and cabinet pudding4 ,first the peas will be put on the fire to boil1 and ,i shall begin to make the pudding4 ,,cabinet ,,pudding4 ,the cabinet pudding as ,i shall make it to-day will be rather elaborate4 ,you can make it more plainly4 ,it is made of cake1--sponge cake is the best1--,french candied fruit1 eggs and milk4 ,so that1 first1 ,i shall give you the recipe for the pudding as ,i make it to-day1 and then ,i will give you the recipe for the plainer form4 ,for the pudding use a pudding mould of the size ,i have in my hand 7holding about a quart71 about half a pound of ,french candied fruit1 which you can get at the confectionaries here2 ,i have to-day candied cherries1 a little candied pear1 a green lime candied1 a small orange1 and an apricot4 ,i shall also use a very little citron1 about an ounce of citron4 ,that ,i want simply for the effect of the green part of the citron4 ,put the citron in the form of small leaves4 ,the large fruits cut in slices1 which you may leave round or cut in the form of stars or to imitate a flower bud4 ,after you have cut the fruit1 butter a perfectly plain tin pudding mould thickly with cold butter1--quite thickly4 ,have the butter cold2 lay the fruit against the mould in the form of a wreath1 or a star1 or any fanciful form you like1 some on the bottom of the mould and some on the sides4 ,the cold butter will hold the fruit in place4 ,after part of the fruit is laid against the sides and bottom of the mould1 then cut the sponge cake in large slices about half an inch thick1 one slice the size and shape of the bottom of the mould1 and either one long slice that will go round the sides of the mould inside2 or two or three pieces1 according to the size of your cake4 ,generally1 in cities where there are confectionaries1 you can buy sponge cake baked in large thin sheets4 ,you know the form in which it is used for the bakers' charlotte russe4 ,this is baked in large sheets2 cut it in small sheets and fit it into the moulds4 ,because it is very thin you can work with it very much better than you can with that which is thicker4 ,this will be very apt to break1 because it is very stiff4 ,if you are to shape the cake to your mould the cake should be perfectly soft and flexible4 ,after the first layer of cake is put against the mould1 then use the rest of the cake cut in small pieces1 or broken1 and put into the mould in layers with the rest of the fruit4 ,you see1 first you use some of the fruit to ornament the inside of the mould1 then some of the cake to line the inside of the mould4 ,that gives you what will be the outside of your pudding when it is done4 ,then when the mould is decorated with fruit and lined with cake1 put the rest of the cake and fruit into the mould in layers4 ,make a custard of a pint of milk and six eggs1 because for this pudding the custard must be firm enough to hold the pudding in shape so that it can be turned out of the mould2 also a quarter of a pound of sugar2 that is about four heaping tablespoonfuls of sugar4 ,after the custard is made1 pour it into the mould which you have filled with cake and fruit1 and let it stand so that all the custard may be absorbed by the cake4 ,when the custard has been entirely absorbed by the cake1 set the mould in the steamer or in the sauce pan with water to reach two-thirds up the side of the mould4 ,put the cover on the steamer1 or sauce pan1 and steam it until the custard is firm4 ,that will generally take about an hour and a half4 ,it may take a little longer1 but be quite sure that the custard is firm4 ,do not cook the custard first1 just mix it up4 ,in order to be sure that the custard is firm before you attempt to turn the pudding out1 you want to run a fork or a small knife down through the thickest part in the middle of the pudding2 move it backward and forward2 look into the pudding to make sure that the custard is done4 ,as long as the custard looks liquid at all1 you must keep on cooking4 ,when the pudding is done take the mould out of the steamer1 using a towel1 because the mould will be hot4 ,take a dish or platter that fits just over the top of the mould2 have the inside of the platter the size of the top of the mould2 put the platter over the mould and turn it upside down2 then you will find that you can lift the mould from the pudding without any trouble1 and the pudding will remain there on the platter4 ,this pudding ,i shall serve with-powdered sugar4 ,it is exceedingly rich4 ,it is not necessary to have a sauce with it because it is so rich4 ,but you can use1 if you wish1 any of the nice pudding sauces that ,i have told you of4 ,this is a pudding which in ,europe is served as the greatest luxury4 ,it takes its name cabinet pudding from the fact that it is served in the little rooms1 or cabinets1 that is1 the private rooms where special dinners or suppers are given in the ,european restaurants4 ,what is called cabinet pudding in the restaurants and hotels in this country is usually a nice bread pudding made with fruit1 and it is not decorated in this way4 ,trouble is not taken to decorate the mould4 ,it is simply a nice bread pudding made with custard1 with some raisins or currants in it4 ,that is what is called cabinet pudding in this country in the restaurants and hotels4 ,so you can make the memorandum that you can use instead of the cake1 bread2 and instead of the ,french fruit1 simply raisins1 currants and citron4 ,you can spend as much time and ingenuity decorating the pudding as you like1 but ,i have done this very quickly and very simply4 ,the pudding can be served hot1 or it can be cooled and then put on the ice and made very cold4 ,you noticed that in filling the mould ,i pressed the cake down on the inside1 because1 as it is saturated with the custard1 of course it would sink down4 ,you want to press the cake well down in the mould1 and have a layer of cake on top1 the last layer of cake4 ,question4 ,if you made it of bread wouldn't you have to use more sugar in it8 ,,miss ,,corson4 ,yes1 if you use bread you would have to use more sugar4 ,question4 ,do you have any salt in it8 ,,miss ,,corson4 ,you don't need to put any salt in it4 ,you can if you want to4 ,there is no necessity for it1 because there will be salt both in your bread and in your cake4 ,question4 ,do you flavor the custard8 ,,miss ,,corson4 ,no1 just the plainest custard4 ,you will find that the ,french fruit will give the custard all the flavor you require4 ,you will find that if you put the custard into a pitcher after it is made you can pour it into the pudding very much more readily than if you try to pour it from the bowl4 ,either put it into a pitcher or use a cup1 because you will have to pour it slowly in order to let it thoroughly absorb4 ,,pea ,,soup ,,with ,,crusts4 ,next take the recipe for pea soup4 ,some of the ladies who were at the ,monday afternoon lesson will need only to make one or two notes1 and the others will take the full recipe4 ,for pea soup1 four quarts1 use a cupful of dried peas1 yellow split peas4 ,pick them over1 wash them in cold water1 put them over the fire in two quarts of cold water and let them heat slowly4 ,as the water heats it softens the peas4 ,when it is boiling add half a cupful more of cold water and let that heat2 then add more cold water2 continue to add cold water1 half a cupful at a time1 until you have used two quarts more of cold water in addition to the first two quarts4 ,the object of adding cold water slowly is to soften the peas1 by reducing the heat of the water and then gradually increasing it again you soften the peas so that you can cook them in from an hour and a half to two hours4 ,boil them very slowly without the addition of salt until they are soft enough to rub through a sieve with a potato masher4 ,after they are rubbed through the sieve put them again into the soup kettle with a tablespoonful of butter and a tablespoonful of flour rubbed to a smooth paste4 ,stir the soup over the fire until the butter and flour are entirely dissolved2 then season the soup palatably with salt and pepper and let it boil for two or three minutes4 ,while it is boiling cut two slices of stale bread--bakers' bread is the best1 or very light home-made bread--in little dice about half an inch square4 ,put a couple of tablespoonfuls of butter in a frying pan over the fire and let the butter begin to brown1 then throw the dice of stale bread into the butter and stir the bread until it is brown4 ,take it out of the butter with a skimmer1 if it has not absorbed all the butter1 and lay it for a moment on brown paper1 and then put it on a hot dish to send to the table with the soup4 ,do not put the bread into the soup unless you are going to serve at once1 because it will soften a little2 but you will find that fried bread will soften less quickly than toasted bread4 ,a great many people put small squares of toast in the pea soup1 but that softens at once4 ,if you have a frying kettle which you use for doughnuts or fritters1 or anything of that sort1 partly full of frying fat1 you can heat it and fry the bread in that instead of frying it with the butter in a frying pan4 ,have the fat smoking hot2 the bread browns very quickly2 take it out on a skimmer and lay it on a brown paper for a moment2 then it is ready for the soup4 ,these little fried crusts of bread are called croutons or crusts in the cookery books4 ,i am going to add an onion fried in butter to the soup to-day4 ,put that in1 if you use it1 when you first begin to cook the soup4 ,one onion1 peeled1 sliced1 and fried light brown in a tablespoonful of butter4 ,you could also use the bones from ham1 cold roast ham1 cold boiled ham1 or the bones of beef either raw or cooked1 in the place of the onion1 or in addition to the onion1 as you like4 ,remember all those things give distinct flavors to the pea soup4 ,if you put any kind of bones in1 put them in with the peas at the beginning and boil them with the peas4 ,,salt ,,codfish1 ,,stewed ,,in ,,cream4 ,next take the recipe for salt codfish1 stewed in cream4 ,first1 to freshen salt codfish2 that1 of course1 is always the first thing you do with salt codfish1 no matter how you finish4 ,you can do that by soaking it over night in cold water2 if it has any skin on it be sure to have the skin side up4 ,if you put it in the water with the skin side down1 the salt which soaks out of the fibre of the fish simply falls against the skin and stays there4 ,the fish does not get any fresher4 ,a great deal of codfish in these days is sent to the market without either skin or bone4 ,supposing we have the regulation dried codfish1 we skin and bone it1 then soak it over night in cold water1 and next morning put it over the fire in more cold water1 plenty of it1 and put the kettle or pan containing the fish and the cold water on the back part of the stove1 where it will heat very gradually4 ,do not let it boil at all1 but keep it at a scalding heat4 ,do not more than let it simmer4 ,the effect of the boiling on any salted fibre1 whether it is fish or meat1 is simply to harden it4 ,keep it at a scalding heat until the fish is tender4 ,of course that will depend upon the dryness of the fish4 ,it may take a half hour1 it may take an hour4 ,that is one way to freshen fish4 ,another way--the way ,i am doing now--is accomplished more quickly by putting the fish over the fire in plenty of cold water1 enough to cover it2 set it on the stove where it will heat gradually4 ,when the water is nearly hot on the fish pour it off and put more cold water on4 ,let that get scalding hot2 do not let it boil at all2 simply let it get scalding hot--that is1 let the steam begin to rise from it4 ,change the water as often as it gets scalding hot1 until the fish is tender4 ,if you are careful to change the water often enough1 that is1 if you do not let it begin to boil1 probably the fish will be tender in half an hour--from half to three-quarters of an hour4 ,the time will depend upon the dryness of the fibre of the fish4 ,generally in about half an hour it will be tender4 ,as soon as the fish is tender drain it1 and then it is ready to dress in any way you wish to use it4 ,to-day ,i shall make a little cream sauce1 and heat the fish in it4 ,that will be codfish stewed in cream sauce4 ,boiled codfish you would serve with boiled potatoes1 and the white sauce is made either with water or milk and hard-boiled eggs4 ,that is the old ,new ,england salt fish dinner4 ,usually1 with a salt codfish dinner there were boiled parsnips and sometimes boiled beets2 and it is very nice if you like codfish4 ,for codfish hash1 the old-fashioned codfish hash1 use simply boiled codfish torn apart1 forked in little fine flakes or chopped in fine flakes2 of course all the skin and bone is taken off1 mixed with an equal quantity of boiled potatoes1 either mashed or chopped fine1 palatably seasoned with pepper2 of course the fish would be salt enough1 usually2 for a pint bowl full of fish and potatoes1 use a tablespoonful of butter4 ,the fish and potatoes are thoroughly mixed1 then put into a frying pan1 with just enough butter or drippings to keep it from burning4 ,you may put1 for the quantity ,i have given you1 a heaping tablespoonful of butter in the frying pan1 and let it melt2 then put in the fish1 and continue stirring it4 ,remember there is some butter in the hash already1 and that will melt with the heat and probably be enough2 but if you need any more to prevent its burning1 add a tablespoonful4 ,stir the hash until it is scalding hot2 then push it to one side of the frying pan with the knife you are stirring it with1 and form it into a little oval cake at one side of the frying pan4 ,when the hash is thoroughly hot1 the butter in it will begin to fry out of it1 and there probably will be butter enough to prevent its burning4 ,let it stand in the little cake at the side of the pan until it is browned on the bottom4 ,you want to watch it a little1 and now and then run a knife under it and loosen it from the pan1 to make sure that it is not burning4 ,then1 when the bottom is browned1 hold a plate in one hand and the frying pan in the other1 and turn the fish out in a little cake on the plate or dish4 ,,codfish ,,cakes4 ,to make codfish cakes1 first make the fish fine2 after freshening it and taking off the skin and bone1 chop it or tear it in fine flakes2 mix it with an equal quantity of potato either mashed or chopped--mashed potato is rather better for codfish cakes because you can pack it a little more closely in the form of cakes4 ,to a pint bowlful of codfish hash add a tablespoonful of butter1 a palatable seasoning of pepper and the yolk of one raw egg4 ,that is1 half codfish1 half potato1 a tablespoonful of butter and the yolk of one raw egg1 and a palatable seasoning of pepper4 ,then dust your hands1 with dry flour2 take a tablespoonful of this mixture up in your hand and either form it in the shape of a round ball or flat cake1 as you like4 ,have ready a frying kettle or deep frying pan with enough fat or drippings1 or lard1 in it to cover three or four of the codfish cakes or balls1 when you drop them into it4 ,so that if you use a frying pan you must have a deep frying pan4 ,you may make in that case codfish cakes1 not balls4 ,if you have a frying kettle you can make little round balls4 ,when the fat is smoking hot drop the codfish cakes or balls into it and fry them just a golden brown1 light brown4 ,take them out of the fat with a skimmer and lay them on brown paper for a moment to free them from grease1 then serve them hot4 ,you will notice that ,i always tell you in frying everything to take it out of the fat and lay it for a moment on brown paper1 because then you are sure to free it from grease4 ,not necessarily very coarse paper2 just ordinary brown wrapping paper4 ,i do not mean manila paper1 but the common brown wrapping paper that comes around groceries and meat1 that tradesmen generally use4 ,the paper must be porous so that the grease will be easily absorbed4 ,that is the only point you have to remember4 ,the usual way of frying codfish cakes is simply to put fat enough in the pan to keep them from sticking1 and in that way they are not browned all over1 that is1 they are not browned on the sides4 ,they are simply browned on the top and on the bottom1 and the fat has1 of course1 generally soaked into them so that you get them thoroughly greasy unless you have fat enough to cover them and have the fat smoking hot when you put them in4 ,in frying it is very easy to use the fat repeatedly1 if you only remember one thing4 ,the fat you fry fish in you want to keep always for fish2 then you can fry anything else1 meat1 chicken1 fritters or doughnuts1 in the other fat4 ,generally keep two jars or crocks of fat1 and take care only to let the fat get smoking hot in frying1 and as soon as you have done frying set the kettle off the stove so that the fat does not burn2 let it cool a very little1 then strain it through a cloth into an earthen bowl and let it get cold4 ,wash the frying kettle out and clean it thoroughly1 and then you can put the fat back in it1 and it will be ready for the next time1 if you use a porcelain-lined kettle2 if you use a metal kettle for frying1 tin or anything of that sort1 do not put the fat in it till you are ready to use it again1 because it might rust it a little4 ,if you strain it through an ordinarily thick towel there will be no sediment4 ,if you strain it through a sieve there will be a little sediment that will settle to the bottom of the fat1 and you can turn the cake of fat out of the bowl when it is cold and scrape that off4 ,the best way is to strain through a cloth in the first place4 ,if you are careful with the fat you can use it repeatedly1--use it a dozen times or more1 until it really is nearly used up4 ,but if you are careless and let it burn1 of course you very soon get it so dark in color that it colors anything directly you put it in1 before it is cooked1 and it has a burnt taste4 ,but if you use it at the heat ,i tell you1 just smoking hot1 and do not let it burn1 you can use it repeatedly4 ,sometimes you can lift it out in one solid cake when it is cold2 sometimes you will have to break it and take it off in more than one piece4 ,on the bottom of the cake you will find a little brownish sediment which you must scrape off4 ,then you have the fat clarified and ready for use4 ,for ordinary frying purposes the straining through the towel will answer4 ,an earthen bowl is the best for keeping the fat in the kitchen1 very much better than metal of any kind4 ,,stewed ,,carrots4 ,next take the recipe for stewed carrots4 ,carrots1 peeled1 as many as you wish to make a dishful2 cut them in rather small slices1 a quarter of an inch thick1 put them over the fire in salted boiling water enough to cover them2 boil them steadily until they are tender4 ,that will be in perhaps half or three-quarters of an hour2 if the carrots are young and fresh they will boil in half an hour2 longer as the season advances and the carrots grow denser in their fibre4 ,late in the winter it may take an hour or even an hour and a half if they are very large and woody4 ,boil them until they are tender4 ,then drain them and throw them into plenty of cold water1 and let them get thoroughly cold4 ,while they are cooling make a sauce of water or of milk1 as you like4 ,if you have an ordinary vegetable dish full of carrots you want about a pint of sauce4 ,in that case you will make the sauce as ,i have told you several times3 a tablespoonful of butter1 and a tablespoonful of flour for a pint of sauce2 melt the butter and flour together over the fire1 stirring them constantly until they bubble and are smoothly mixed2 then begin to add half a cupful at a time the milk or water that you are going to use in making the sauce2 stir each half cupful in smooth before you add any more water4 ,if the milk or water is hot1 of course the sauce will be cooked all the more quickly4 ,let the sauce boil for a minute1 stirring all the time1 then season with a level teaspoonful of salt for a pint of sauce1 a quarter of a saltspoonful of pepper1 remembering what ,i have said about using white pepper4 ,drain the carrots from the cold water and put them into the sauce to heat4 ,while they are heating--and that will only take three or four minutes--chop a tablespoonful of parsley fine1 and stir it among the carrots2 then serve them as soon as they are hot4 ,you may make the addition of parsley or not1 as you like1 but it is very nice4 ,in some seasons of the year you can not have the parsley4 ,if you have not parsley1 and have made the sauce of water1 you will improve the dish very much if you stir the yolk of a raw egg into the sauce and carrots when you take them off the fire1 just before you dish them4 ,i will do that to-day4 ,i will make a sauce of water and add the yolk of an egg4 ,you had better put two or three tablespoons of sauce into a cup with the egg and mix it1 and then pour that into the sauce and stir it well4 ,in chopping parsley use just the leaves1 not the stalks2 put them in the chopping bowl and chop them fine4 ,if you chop on a board steady the point of a knife with one hand and use an up-and-down motion with the other hand4 ,of course you can understand that using a long knife in chopping you can chop very much more quickly than you could in a chopping bowl1 where you only get a circular cut4 ,one of the ladies asks me the object of putting the carrots in cold water4 ,they are put first in boiling salted water-to set their color4 ,the action of the salt in the boiling water slightly hardens the surface so that the color does not boil out4 ,then if you take them at the point when they are tender you check the boiling at once by the cold water and secure the color entirely4 ,of course you will understand that by draining them and throwing them into cold water you check the heat at once4 ,if you simply let them stand in the water and gradually soften and soak1 letting the water keep warm1 you would soak the color out4 ,that follows with all boiled vegetables4 ,where we want to preserve the color this is the simplest and easiest way to do it4 ,question4 ,can the color of beets be preserved in the way you speak of8 ,,miss ,,corson4 ,no1 beets have to be boiled differently from any other vegetable4 ,if you break the skin of beets1 or cut them in any way1 the color escapes in the water4 ,so that to prepare the beets for boiling1 wash them very carefully without breaking the skin4 ,do not cut off the roots or the tops of the beets close2 leave some of the roots and three or four inches of the stalk4 ,do not trim them off close1 because if you cut the roots or stalks close to the beet you make a cut whence the color can escape2 wash them very carefully without breaking the skin4 ,put them over the fire in boiling water4 ,you do not need to salt it1 in fact1 it is better not to salt it4 ,boil them until they grow tender to the touch4 ,if you puncture the beet with a fork or knife1 to try it1 you let the color out1 but you can take one of the beets up on a skimmer and use a thick towel and hold it in your hand and squeeze it to see if it is growing soft4 ,do not break the skin1 always remember that4 ,when the beet is tender you will find that it will yield a little1 between your fingers1 and the length of time required for cooking them will be from half an hour to two hours and a half1 perhaps even longer than that4 ,young1 tender1 juicy beets may be cooked in half an hour4 ,the older they are1 the later it is in the season1 the harder the woody fibre will be1 and the longer it will take to cook them4 ,after they are cooked really tender1 then throw them into a bowl of cold water and rub off the skin with a wet towel4 ,do not leave them soaking in cold water4 ,,venison ,,with ,,currant ,,jelly4 ,take the recipe for venison now1 ladies4 ,enough butter to cover the bottom of the pan about a quarter of an inch4 ,let it get smoking hot1 then put in the venison4 ,you must have the pan large enough to hold the venison4 ,as soon as the venison is brown on one side turn it and brown it on the other4 ,brown it very fast4 ,as soon as the venison is browned put with it the currant jelly4 ,for every pound of venison use two tablespoonfuls of currant jelly--not heaping spoonfuls2 or you might put one heaping tablespoonful for every pound of venison4 ,as soon as the venison is brown put the currant jelly in with it4 ,put the pan back where it will not be too hot1 and finish cooking the venison until it is done to suit your taste4 ,it will cook1 if it is an inch thick1 pretty well done in about twenty minutes4 ,season it with salt and pepper1 and when it is done put it on the platter and pour the currant jelly and butter over it4 ,the cooking of the jelly with the venison makes it a nice sauce or gravy4 ,question4 ,wouldn't this be a nice way to cook buffalo or any other kind of game8 ,,miss ,,corson4 ,yes1 it is a very good way4 ,,lecture ,,eighth4 ,,meats ,,and ,,vegetables4 ,we will begin to-day with so-called roast beef1 it is really baked4 ,this is what is called a shoulder cut of beef1 and is just as the butcher has sent it home1 that is1 without any of the bones being taken out4 ,this thin part of the beef can be either roasted with the rest or cut off and used as a stew4 ,it is not very available at the table4 ,it almost always is tough1 and there is a great deal of fat proportionately4 ,the lean that is there is very apt to dry and harden in the baking4 ,so that the best way to use the part is to cut it off and cook it separately4 ,have the beef cut large enough to give a roast from the thickest part4 ,the white line of cartilage will be sure to bother in carving1 and the best way is to cut it out before you cook the meat4 ,you can cut it out without any difficulty4 ,you can also cut off the bone entirely4 ,you will not find that doing this will make the meat waste if you bake it or roast it properly1 and you can carve it more easily and more economically4 ,carving when the bone is in the meat you are sure to leave more meat on than you really want to1 and it is quite a difficult matter to carve even slices when the bone is in the meat4 ,it is a very easy matter to take the bone out1 and then either use the bone for soup meat or put it in the pan with the meat and let it bake as the basis for gravy4 ,you will notice both in cutting the cartilage and the bone1 ,i do not take off any meat4 ,i simply cut close1 and take away the parts ,i wish to remove without wasting any of the meat4 ,that leaves a solid piece of meat which offers no difficulty in carving2 you can either fasten it in shape by tying a string around it or by running a few skewers through it4 ,the better way is to tie it with a string1 because the skewers will make holes and permit the juice to escape4 ,you can either take off the thin1 outside skin of the beef or wipe it as ,i have already said1 with a wet towel4 ,with good beef the skin is so exceedingly thin that it is not objectionable in carving or to the taste4 ,with poor beef1 the skin is decidedly leathery1 and then it is advisable to take it off4 ,question4 ,how many pounds were there in your piece altogether1 before you began to cut it8 ,,miss ,,corson4 ,oh1 ,i fancy it weighed five or six pounds4 ,of course you use the number of pounds that your family requires4 ,i am speaking of dividing the meat so as to cook it in the most economical manner4 ,you would buy a sufficiently large piece in weight to give you the thick part--large enough for your family for the roast1 and the other part you use for the stew subsequently4 ,we made a beef stew one day1 here1 ,i think4 ,roasting is cooking meat before the direct blaze of the open fire4 ,baking is cooking it in the oven4 ,nearly all the so-called roast beef that we get is baked beef4 ,it is not quite so delicate as real roast beef4 ,you can accomplish the roasting of beef with any range or kitchen stove that has a large grate1 that is1 a grate where you can have a clear surface of coals against the grate1 by using what is called a ,dutch oven4 ,this is a tin box1 with one side open and a little hook in the top of the box1 from which you can hang the meat4 ,then in the bottom part of the tin case there is a pan that catches the drippings4 ,after you have got the meat all ready1 you put the ,dutch oven in front of the grate1 standing it so that the open side of the ,dutch oven is directly in front of the grate of your stove or range4 ,you will find that the bright tin of the oven will reflect heat enough to cook the meat nicely4 ,there you get a genuine roast4 ,you do not get an old-fashioned roast on a spit before the open fire1 but you get a nice roast4 ,generally those little hooks are so arranged that the meat swings a little--swings and turns1 and if the hooks are not so arranged1 once in a while1 say once in half an hour1 you want to turn it4 ,now1 suppose you have not that oven1 but still have an open fire1 you can roast4 ,i have roasted a chicken before a grate fire in the sitting room4 ,you can roast small birds of any kind in that way1 by putting something on the mantel piece heavy enough to support the weight of the bird4 ,tie a string around the bird or around the piece of beef and let it hang down in front of the fire4 ,put a platter under it or a dripping pan1 and put the blower up in front of it4 ,you might be amused at the idea of doing that as an experiment4 ,i have made coffee in an old tomato can as an experiment1 to see whether it can be done1 and it is just as nice as any you could possibly make in the finest ,french coffee pot4 ,after all there are many expedients that you can resort to in cooking with good results4 ,after the meat is browned on the outside1 whether you are roasting or baking1 season it4 ,get it browned first on the outside very quickly1 then season it with salt and pepper1 and after that moderate the heat of the oven1 or draw the ,dutch oven a little away from the fire1 and finish cooking till the meat is done1 allowing fifteen minutes to the pound if you want it medium rare1 about twenty minutes to the pound if you want it very well done4 ,if you are baking the meat put it in the hottest oven1 without any seasoning at all1 without any water in the pan4 ,you will find that the meat will yield drippings enough for basting4 ,our chicken that we basted yesterday1--do you remember how nice and brown that was8 ,pretty well basted1 wasn't it8 ,that had nothing in the pan for basting except the drippings which flowed from the chicken itself4 ,put the meat in the hottest oven until it is browned1 and then moderate the heat and cook the meat fifteen minutes to the pound4 ,we might do what the ,french call braise the end of the roast1 if you like to see the effect of slow cooking4 ,one difficulty that we labor under here is that we have to use a very intense heat1 otherwise the flame of this vapor stove goes out4 ,in order to braise successfully you want a very gentle and continuous heat1--such as you would get on the back part of a cooking stove1--just heat enough to keep the meat simmering4 ,we will do as well as we can by keeping the sauce pan at one side of the fire1 and then ,i will describe the braising process1 so that you can do it perfectly at home4 ,if we have any cabbage we will braise the meat with it4 ,that makes a dish that is used very much in the north of ,europe1 in ,poland and ,sweden4 ,i think ,i will give you the recipe1 whether we have our cabbage or not4 ,use a large pot or sauce pan1 large enough to allow you to lay the piece of meat on the bottom2 or1 you can use a thick1 deep1 iron pan4 ,i remember1 several days ago1 seeing in the hardware stores pans about ten inches high1 pans made of ,russia iron1 oval4 ,you can use that for quite a large piece of meat if you have not a sauce pan4 ,you want a pan deep enough to allow the water to come just over the beef4 ,put water in the pan1 enough to cover the beef1 and let it get boiling hot4 ,i will give you two methods of braising4 ,when the water is boiling hot1 put the beef in it2 watch it carefully until it just begins to boil again4 ,the moment it boils1 push back the pot or pan in which it is far enough away from the hot part of the stove to keep the water only simmering1 only bubbling1 not boiling4 ,put in whatever seasoning you like4 ,if you use spice1 cloves for instance1 or mace1 use it whole4 ,if you use simply salt and pepper1 of course use them in the powder4 ,keep the cover very tightly over the pot or sauce pan1 and cook the meat in that slow1 gentle way1 for at least two hours4 ,a piece weighing not more than four or five pounds you want to cook at least two hours1 or until it is tender4 ,remember to cook very1 very slowly4 ,that is a very simple and easy way of braising1 which any one can accomplish4 ,now ,i am going to give you the ,french method of braising4 ,cut part of the fat off the meat1 about half the fat off the meat4 ,put the part that you cut off in the bottom of the pot4 ,lay the meat on the fat4 ,that is the way we will cook our meat to-day1 because ,i have decided to cook the cabbage in another way4 ,after you have put the fat in the bottom of the sauce pan1 lay the meat on it1 with the fat part up1 so that1 you see1 you have fat under and over the meat4 ,on top or by the side of the meat put an onion of medium size1 peeled and stuck with about a dozen cloves4 ,put parsley1 if you have it1 about a tablespoonful of leaves1 or some stalks1 or parsley root2 but remember that the flavor of parsley root is very much stronger than the leaf1 so that you will use proportionately less root4 ,one bay leaf1 a tablespoonful of carrot1 sliced1 about a tablespoonful of turnip1 sliced1 and a level teaspoonful of peppercorns--unground pepper--or a small red pepper4 ,then boiling water enough just to cover the meat4 ,then put on the cover of the sauce pan1 and put the meat where it will simmer very gently until it is quite tender4 ,the ,french always braise in what is called a braising pan2 that is1 two oval pans made in such a way that one sets into the other1 and goes about a third of the way down4 ,they put the article that is to be braised in the bottom pan1 and then in the top pan they put hot ashes1 or coals of wood or charcoal1 mixed with ashes2 so that there is heat top and bottom2 then they put their braising pan by the side of the fire or at the back of the stove1 where it will have a gentle heat1 and cook it for a very long time4 ,they braise it four or five hours1 and it makes the toughest meat tender4 ,after you once bring the meat to the boiling point you must not boil it fast2 if you boil it fast you will make it very much tougher4 ,after you get it to the boiling point keep it there1 and cook it slowly1 and long enough so that it will be sure to be tender4 ,if you are sure the meat is tough in the beginning1 put half a cupful of vinegar into the water with it4 ,you won't notice the vinegar when you come to eat the meat1 and it will help to make the meat tender4 ,the ,french1 of course1 use the ordinary wine of the country1--a sour wine1--it has the same effect2 it is about as sour as vinegar1 and has about the same effect4 ,i think1 indeed1 that is the reason why the ,french use so much wine in cooking meat4 ,they use a very acid wine always1 and probably use it for the purpose of making the meat tender in many instances4 ,put in salt1 but not too much1 for the effect of salt1 while the meat is boiling1 would be to harden it4 ,just a little salt1 and then in seasoning your gravy you can add more salt4 ,after the meat is braised ,french fashion1 it is taken out of the broth1 and the broth is strained and then used as a broth or soup1 or made into a gravy4 ,to make the gravy1 for each pint of gravy that you wish to make1 use a tablespoonful of butter or beef drippings and a tablespoonful of flour4 ,stir the drippings and flour over the fire in a sauce pan until they are brown4 ,then begin to add the seasoned broth in which the meat was cooked1 half a cupful at a time1 stirring it until it is smooth each time1 until it boils2 then season it with salt and pepper1 remembering that the broth is already seasoned1 so that you have to taste it4 ,that makes a very nice gravy or sauce4 ,of course1 you have plenty of broth1 so you can make as much of it as you like4 ,take now a recipe for cooking cabbage to serve with braised meat4 ,for a cabbage of medium size1--that is1 a cabbage about as large as a breakfast plate1--first wash the cabbage thoroughly1 cutting away any part of the stalk that seems woody4 ,then cut the cabbage in rather thin slices4 ,that is very easy4 ,lay it on the board and cut it down through4 ,you would need a large sauce pan to cook a cabbage as large as a breakfast plate1 because remember when it is cut up it takes up more space4 ,put in the bottom of the sauce pan a tablespoonful of butter or drippings4 ,if you are braising your meat you can open the pot and dip some of the drippings out of it4 ,a tablespoonful of butter or drippings1 half a cupful of vinegar1 a tablespoonful of cloves1 a teaspoonful of peppercorns and a tablespoonful of brown sugar4 ,then put in the cabbage on top of these things4 ,put the cover on the sauce pan1 set it over the fire where it will steam4 ,be very careful not to let it burn4 ,keep it on the back part of the fire where it will simmer4 ,keep it covered4 ,every fifteen minutes take off the cover1 and with a large fork or spoon lift the cabbage from the bottom so that the top uncooked part goes down to the bottom4 ,in about an hour the cabbage will be tender4 ,you do not need to begin to cook that until within1 say an hour and a quarter of the time the beef is likely to be done4 ,to serve it1 turn it on a dish1 leaving the spice1 cloves and pepper in with it1 and lay the beef on it4 ,just moisten the cabbage with a little gravy or broth from the beef1 and serve the rest of the gravy in a bowl2 remember that the broth from the meat is salted1 and that in moistening the cabbage it seasons it1 or if you like very much salt you can put a little with the cabbage in cooking4 ,now1 to boil cabbage quickly1 and without odor3 ,after thoroughly washing it take off the decayed leaves1 cut it in rather small pieces1 but do not use the stalk of the cabbage--avoid that4 ,put over the fire a sauce pan large enough to hold the cabbage twice over4 ,have plenty of space in your sauce pan or kettle1 fill it half full of water1 put plenty of salt in the water1--that is1 a level tablespoonful of salt to about a quart of water1--let the water boil2 be sure that it is boiling fast4 ,then put in the cabbage2 get it boiling again just as fast as you can1 and continue to boil it just as fast as you can until it is tender4 ,that will be in from ten to twenty-five minutes1 according to the age of the cabbage4 ,young cabbage1 early in the season1 will boil tender in ten minutes2 or it may take #ae1 #bj or #be4 ,it never takes over a half hour unless the cabbage is very old or dry4 ,the cabbage is done the moment the stalk is tender4 ,a great many people have the idea that they must boil the cabbage until the leaf is almost dissolved4 ,it needs only to be boiled as tender as you boil the stalks of cauliflower1 and you would try1 of course1 the thickest part1 which would be near the stalk4 ,remember1 in the first place you would cut out any tough1 woody stalk1 but the tender stalk you would leave in1 and that is the part you would try4 ,if you boil it fast it will not take over thirty or thirty-five minutes at the outside1 probably not more than twenty4 ,just as soon as the cabbage is tender drain it and put with it whatever sauce or dressing you are going to serve with it4 ,that sometimes is vinegar1 butter1 pepper1 and salt4 ,sometimes a little milk1 butter1 pepper1 and salt4 ,in that case it is called cabbage stewed with cream4 ,sometimes you would simply serve it without any further seasoning1 only remember that the moment it is tender1 drain it and serve4 ,as ,i told you the other day1 the odor of the cabbage comes from letting it boil until after the substance of the cabbage is so soft that the oil begins to escape from it1 the volatile oil4 ,that makes a strong odor in the room4 ,as soon as the cabbage is tender it is ready to eat1 and should be taken from the fire4 ,,turnips4 ,to bake turnips1 peel the turnips1 either white or yellow ones1 cut them in rather small slices1 a quarter of an inch thick2 put them over the fire in salted boiling water enough to cover them1 and boil them fast until they are tender4 ,it may take ten or fifteen minutes1 possibly twenty minutes1 according to the age of the turnips4 ,of course you will understand that if the turnips are old and corky they will not be as nice when they are done as if they are in good condition4 ,but as soon as the turnips are tender1 drain them1 put them in an earthen pudding dish1 make a little white sauce1 either with milk or water1--for a pint1 a tablespoonful of butter1 tablespoonful of flour2 stir over the fire2 then milk added gradually and stirred smooth2 seasoned with salt and pepper1--make enough of the white sauce just to moisten the turnips2 pour it over the turnips2 dust over the top some cracker dust or bread crumbs1 just enough to cover the top of the turnips2 put a little salt and pepper over the crumbs1 and a scant tablespoonful of butter over the top of the crumbs4 ,then put the dish into the hot oven1 and just brown the crumbs on the top of the dish4 ,serve it as soon as the bread crumbs are brown4 ,that is a very nice and easy dish4 ,if you have cold boiled turnips1 slice them1 cover them with white sauce and bread crumbs1 and cook them just in the same way4 7,at this point ,miss ,corson announced that the cabbage was done1 after being in between nine and ten minutes1 and no smell was perceptible in the room47 ,i am going to moisten the cabbage with cream sauce1--that is white sauce made with milk1--and heat it for a moment and then it will be done4 ,i will now answer a question that has been asked about cooking corned beef4 ,the same principle applies to the cooking of corned beef that applies to the cooking of salted fish4 ,you remember this morning in talking about codfish ,i said1 if you boil the salted fibre hard and fast1 you make it hard and toughen it4 ,that holds good in relation to salted meat or corned meat4 ,you want to boil it very gently4 ,there is comparatively little juice left in corned beef1 so that the action of cold water is not so disastrous to it as it would be to fresh meat4 ,sometimes the beef is so very salt that it is desirable to change the water upon it4 ,put it over the fire in cold water4 ,let it slowly reach the boiling point1 and then try and see if it is too salt4 ,if the water itself seems very salt1 change it4 ,put fresh water in1 let it gradually heat1 and boil very gently always4 ,as soon as the meat reaches the boiling point1 push it to the back part of the stove and boil it very gently until it is tender4 ,it usually takes about twenty minutes to a pound1 but boil it very gently and slowly4 ,then it will be tender4 ,if you boil it fast it will be hard and tough4 ,if you put a whole dried red pepper in with the beef in boiling1 you will find that it will improve the flavor very much4 ,if you intend to use the beef cold1 leave it in the water in which it is boiled2 take the pot off the stove and let it cool in the water in which it was boiled4 ,those same directions apply to boiling smoked or salted tongue4 ,the turnips were just fifteen minutes in boiling4 ,nice points about boiled dinners are asked for4 ,i think ,i have given you the nicest point in cooking beef1 so that you will be sure to get it tender1 and to cook cabbage so that it is tender and does not smell4 ,cabbage always goes with a ,new ,england boiled dinner1 potatoes1 onions1 parsnips and squash4 ,i told you about cooking beets this morning4 ,all the other vegetables you may cook in boiling water1 and salt to suit the taste4 ,the old-fashioned way was to boil all the vegetables in the pot with the beef1 adding the vegetables in succession1 so that each one was put in just long enough before the beef was done to have it done at the time the beef was done2 each one except the squash4 ,the squash is best peeled and cut in small pieces and steamed4 ,if you boil it you want to put it in boiling salted water until it is tender1 and then put it into a towel and squeeze it1 so as to get out the water2 then season it with butter1 salt and pepper1 and serve it4 ,i made gravy yesterday2 ,i think if ,i give you the recipe to-day it will answer4 ,pour the drippings out of the pan1 all except about a tablespoonful2 put a tablespoonful of flour in with the brown drippings2 set the pan over the fire2 stir the drippings and flour together until they are quite brown2 then begin to put in boiling water1 a little at a time1 not more than half a cupful1 and stir until the gravy is smooth2 then season it palatably with salt and pepper4 ,onions are very nice cooked precisely as ,i have cooked cabbage to-day2 that is1 cooked until they are tender1 and dressed with the white sauce that ,i used in dressing the carrot4 ,for pressed corn beef the nicest cut is the brisket4 ,have the cut rather long and narrow1 and not a short chunk or piece4 ,take a long piece of meat1 a foot long1 or more2 have all the bones cut out and roll it up tight4 ,tie it compactly1 in the same way that ,i tied this meat4 ,tie it so that you have it in a tight bundle4 ,then boil it according to the directions ,i have already given you4 ,after it is done let it partly cool in the liquor2 then take it out and lay it on the platter2 lay another platter on top of it1 and put a heavy weight on the platter1 and press it with the string still on until it is cold2 then cut off the string and you have it in nice shape4 ,if you want to use part of it hot for dinner1 and then have it cold1 you would have to boil it1 and when it is done cut off enough for your dinner2 then press the rest of it between two platters4 ,you could double it over1 but you could not press it so very well in shape4 ,cut it in slices2 put it into a tin mould or tin pan and boil down the broth in which you have cooked it until it begins to look thick4 ,or1 you could dissolve a little gelatine in the broth to thicken it1 and pour it over the slices of corned beef in the mould4 ,in that case you would depend upon the gelatine to thicken the broth1 without boiling it down4 ,,lecture ,,ninth4 ,,beef ,a ,,la ,,mode ,,rolls4 ,our lesson this morning will begin with beef a la mode rolls4 ,use the round of the beef or the end of sirloin steak4 ,i have here a piece of round of beef4 ,cut the beef in pieces about two inches wide and five long2 lay these strips of meat on the cutting board and season them with salt and pepper4 ,in the middle of each one put a little piece of salt pork about a quarter of an inch thick4 ,roll the meat up in such a way that the pork is inclosed in the middle of the little roll4 ,tie the roll to keep it in shape4 ,you can use instead of salt pork pieces of fat from the meat4 ,after all the little rolls are tied up put a very small quantity of beef drippings or butter in the bottom of the saucepan or kettle4 ,put the saucepan over the fire with the drippings or butter in it and let the fat get hot4 ,as soon as it is hot put the little rolls of meat in it and let them brown4 ,as soon as the little rolls of meat are brown sprinkle flour over them1 a tablespoonful of dry flour to half a dozen little rolls of meat4 ,let the flour brown4 ,as soon as the flour is brown pour in boiling water enough to cover the rolls2 add salt4 ,then put the cover on the sauce pan and set the meat where it will cook very gently4 ,remember what ,i have told you about cooking meat slowly if you want it to be tender4 ,when the meat is quite tender--and that will be in from half an hour to an hour and a half--the time will depend1 of course1 upon the fibre of the meat1 then take off the strings and serve the rolls in the gravy in which they have been cooking4 ,you see the brown flour and water and butter will have make a nice gravy for the rolls4 ,now if the meat is very tough remember what ,i have told you about the action of the vinegar on the meat fibre4 ,for a pound of meat add about two tablespoonfuls of vinegar1 when you begin to stew the meat1 and let it cook with the meat2 that will make it tender4 ,you can vary the dish by cooking with it vegetables of any kind that you like to use4 ,add potatoes when it is within half an hour of being done1 turnips peeled1 cut in small pieces2 carrots peeled and sliced4 ,,caramel ,,custard4 ,i will make a caramel custard next4 ,for caramel custard use a plain tin mould1 oval or square in shape1 that will hold about three pints4 ,put a teaspoonful of sugar in the bottom of the mould and set the mould on the top of the stove where the sugar will brown4 ,you may want to shake the mould a little to scatter the sugar evenly over the bottom4 ,when the sugar is brown set the mould off the fire on the table where the burnt sugar will get cold2 that forms what is called a caramel or coat of burnt sugar on the bottom of the mould4 ,make a custard by beating together six eggs1 a quarter of a pound of sugar and a pint of milk4 ,after the custard is made pour it into the mould and set the mould in a sauce pan with boiling water that will come half way up the sides of the mould1 and steam the custard until it is firm4 ,when the custard is firm you can turn it out of the mold and use it hot or leave it until it is quite cold and use it cold4 ,i have used granulated sugar this time4 ,you can make the same custard1 preparing it just exactly as for steaming1 but bake it1 if you like1 only you would set the mould in the dripping pan with water in it1 baking it just until it is firm1 in a moderate oven4 ,you could make it in teacups2 in that case you would burn the sugar in an iron-spoon or in the frying pan and while it still is liquid put just a little in the bottom of each cup1 because you remember it hardens directly4 ,then bake the cups of custard in a pan of water4 ,use the custard in the cups either hot or cold4 ,if the custard is to be used cold leave it in the mould2 it will stand better than if it is turned out hot4 ,but it is stiff enough to retain its form even when it is hot4 ,and the sugar that is in the mould forms a little sauce around it on the dish4 ,,tomato ,,soup4 ,next take a recipe for tomato soup4 ,a can of tomatoes2 put them over the fire4 ,in the summer use about two quarts of fresh tomatoes4 ,you will find that about two quarts will be sufficient4 ,after the fresh tomatoes are peeled and sliced 7you will remember canned tomatoes are already peeled71 put them over the fire and stew them gently for about half an hour1 or until they are tender4 ,if the canned tomatoes are entirely solid you may need to add a little liquid1 but ,i find there is generally more liquid in the can than you need4 ,when the tomatoes are tender enough to rub through a sieve1 put them through the sieve with a potato masher4 ,that gives you pulp1 or puree1 of tomatoes4 ,and you will add to the tomatoes1 after they have been passed through the sieve1 half a salt spoon of baking soda1 and then milk enough to thin them to the proper consistency of soup4 ,season with salt and pepper1 and let them boil1 and serve the soup4 ,if you want a thick soup1 add to the tomatoes a quart of milk1 and thicken the soup with cracker dust1 very finely powdered and sifted4 ,thicken as much as you like1 beginning with two heaping tablespoonfuls2 add more if you want it4 ,of course you can put butter in either of these soups1 but it is not necessary4 ,the way ,i shall make the soup to-day will be to thicken it with butter and flour after the tomatoes have been passed through the sieve4 ,do not confuse these two recipes4 ,you have got one of thin soup2 you have got another with milk1 salt and pepper1 thickened with cracker dust4 ,now a third3 ,put a tablespoonful of butter and a tablespoonful of flour in a saucepan4 ,stir them over the fire until they are melted together1 then put in a pint of water gradually--a pint of hot water--stirring it smooth2 and the tomato pulp4 ,if that does not make the soup as thin as you desire--and it should be about the consistency of good cream--add a little more boiling water4 ,season with salt and pepper1 and stir it until it boils1 and then it is ready to use4 ,next take directions for boiling vegetables1 so that the color is perfectly kept4 ,i told you yesterday that we should have spinach if we could get it1 if not1 that we would use lettuce4 ,i think that next week1 in the course of the lessons1 ,i shall succeed in having some spinach from ,cleveland4 ,however1 ,i shall use lettuce to-day4 ,first1 thoroughly wash it in salted water4 ,for a quart of water use a tablespoonful of salt4 ,as ,i told you the other day1 the salt in the water is for the purpose of killing any little insects that are in the leaves1 especially of the lettuce4 ,you know that it is very troublesome to dislodge them1 but the salt kills them1 and of course you can wash them out4 ,as long as they are alive they cling there4 ,if you sprinkle salt on the leaves it will wither them1 but if you put it in the water it will not4 ,salted water is intensely cold1 you know1 and it would restore the freshness of the leaves of lettuce1 even if they were wilted1 unless they were really on the verge of decay4 ,if you will remind me1 after ,i have finished giving the recipe for cooking the vegetables1 ,i will tell you how to keep lettuce fresh4 ,after your vegetables1 whatever they may be1 whether lettuce1 or spinach1 or asparagus1 or string beans1 are washed perfectly clean--,i do not say wash peas1 and ,i will tell you after a little the reason why--after they are thoroughly washed put them over the fire in enough boiling salted water to more than cover them--plenty of water1 so that they can float about--the water to be salted with a tablespoonful of salt in a quart of water1 and to be actually boiling when you put in the vegetables4 ,this same rule applies to the cooking of peas1 only that the peas are treated a little differently in the cleaning1 but they are cooked in the same way4 ,boil the vegetable 7whatever it is7 in salted water1 fast1 just till they are tender4 ,remember what ,i said about boiling carrots yesterday4 ,as soon as the vegetables are tender1 drain them and throw them into plenty of cold water4 ,leave them in the cold water until you want to use them4 ,then1 if peas or beans1 drain them1 heat them quickly1 with a little salt and pepper and butter1 very quickly1 or any sauce or gravy you wish to serve them in1 and serve them hot4 ,if lettuce or spinach1 to make a puree1 after having boiled in boiling salted water and then put in cold water1 rub them through a sieve with a potato masher4 ,after they are rubbed through the sieve they are ready to be used in different ways4 ,in ,europe the puree of lettuce is served as a vegetable1 just as the puree of spinach is4 ,we do not often cook it in that way1 but it is very nice2 it is such an exceedingly tender vegetable that it takes proportionately more than of spinach4 ,after the lettuce or spinach is rubbed through the colander or sieve with a potato masher it is ready to be seasoned with salt1 pepper and vinegar1 or any sauce you like1 and used as a vegetable1 or used in soup4 ,you remember what ,i told you about spinach soup yesterday--puree of spinach with cream soup1 colored green with spinach4 ,put in just enough spinach to cover it4 ,if ,i succeed in getting spinach next week ,i shall make1 at one of the lessons1 spinach soup1 and also boil and serve some as a vegetable4 ,now about peas4 ,i spoke about washing string beans but not washing peas4 ,if the shells of the peas are at all dirty1 and sometimes they are so that they blacken your fingers in shelling1 wash the shells of the peas before you begin to shell them1 but do not wash the peas after they are shelled4 ,of course the inside of the pod is perfectly clean1 and if your hands are clean and the shells are clean1 you do not need to wash them4 ,in using green peas in summer time it is well to have a quantity of them1 perhaps twice as many as you are likely to use for one meal1 and shell them1 because you know they are of different sizes always4 ,shell them and separate them into two different sizes1 the smallest and the largest1 and then cook one size for one day1 putting the others in a very cool place1 or refrigerator1 and cook them the next day1 because if you have the large and small ones mixed they do not cook evenly4 ,you will find them very much nicer2 if you keep them in a cool place it will not hurt to keep them4 ,the length of time that it takes to boil lettuce or spinach depends somewhat on the time of the year4 ,the tenderer the spinach is1 of course1 the quicker it will boil2 when it is very young and tender it will boil in two or three minutes2 when it is older it may take as long as ten minutes4 ,ladies very often make the mistake in boiling spinach that they do in boiling cabbage4 ,they boil it sometimes until the leaves are destroyed1 in order to soften the stalk4 ,the better way is to tear away the stalk and use only the leaf4 ,of course1 that gives you a smaller quantity of spinach than if you use the stalk1 but when you use the tough1 woody stalk you waste the leaf in boiling4 ,lettuce usually boils in a couple of minutes4 ,one of the ladies speaks about cooking spinach without any water4 ,you can do that if you wish4 ,just put in a sauce pan1 after having carefully picked it over and washed it2 stir it a little once in a while to be sure that the uncooked top goes down to the bottom4 ,there is no special advantage in it1 because if you boil it as ,i tell you1 only until it is tender1 the water has no effect upon it except to cook it more quickly4 ,it is the ,english way to cook it without water4 ,if you use boiling salted water1 as ,i told you1 it cannot possibly affect the nutriment of the vegetable4 ,it is when you boil vegetables a long time1 and boil them away before you take up the dish1 that you waste the nutriment4 ,these rules apply to every vegetable that has color in it except beets4 ,beets have to be cooked without cutting the skin or trimming them in any way1 in order to keep the color4 ,now to keep lettuce fresh4 ,i have kept it fresh1 even in the summer time1 for two or three days in this way3 ,when it first comes in from the market wash it thoroughly in plenty of cold salted water4 ,you do not need to tear it apart4 ,you know ,i told you the other day about separating the leaves slightly from the head of the lettuce and shaking it in cold salted water4 ,trim off the outside wilted leaves4 ,wash it thoroughly in cold salted water1 then wet a towel and lay the lettuce in it1 fold it loosely up over the roots and if you have ice lay the towel on the cake of ice in the refrigerator or by the side of the cake of ice4 ,if you haven't any ice and have a cold cellar1 after you have washed the lettuce and wrapped it in the wet towel1 put it in a box2 a tight wooden box is the best1 or a thick pasteboard box if it is not broken2 and put it in the cellar in the coldest place you can find4 ,if you wrap it in a wet towel and put it on the ice you do not want to look at it4 ,it will keep fresh at least two days1 and sometimes longer2 but if you put it in the cellar you will have to wet the towel thoroughly twice a day1 morning and night2 and you will find that you will have to take away some of the leaves that have wilted1 but if you have it upon the ice the chances are that you will not lose any leaves4 ,and it is very much nicer than it is to let it wilt and then try to restore it by soaking it in water4 ,,fried ,,pickerel4 ,next take a recipe for fried pickerel4 ,some of the ladies will remember that a few days ago we were talking about frying fish in this way with salt pork4 ,if any of the ladies have the recipe1 of course they do not need to take it again4 ,for fried fish of any kind1 enough salt pork to cover the bottom of the frying pan that you are going to use for the fish4 ,you find you have three or four pounds of fish2 you will need at least half a pound of salt pork4 ,cut the pork in very thin slices2 fat salt pork is the best4 ,put it in the frying pan and fry it until it is light brown4 ,while the pork is being fried get ready the fish1 having it thoroughly cleaned by washing it in cold water4 ,if the fish is small you do not need to cut it2 if it is large1 cut it in pieces about three or four inches square4 ,after the fish has been cleaned dry it in a towel2 season some ,indian meal with salt and pepper1 roll the fish in the ,indian meal4 ,when the pork is brown take it out of the fat and put the fish into the drippings and fry the fish brown1 first on one side and then on the other4 ,when the fish is browned nicely serve it in a dish with the pork--fried pork and fish in one dish4 ,this fish will not get very brown to-day1 because it is still frozen4 ,it did not come in long enough ago for us to get it thawed out1 so1 of course1 there will be a little water in the fat1 and it will not get quite so brown4 ,,lecture ,,tenth4 ,,cheap ,,dishes ,,and ,,rewarmed ,,foods4 ,we begin our lesson this afternoon with a dish of rice1--piloff of rice1--any cold meat cut in small squares1 an onion peeled and chopped fine1 and if you have tomatoes1 either canned1 fresh1 or cold stewed tomatoes1 a cupful4 ,sometimes the dish is made with tomatoes1 sometimes without4 ,put the onion in the sauce pan with a tablespoonful of drippings2 set it over the fire and let it get light brown4 ,when it is light brown put with it a cupful of rice1 picked over and washed and dried by the fire4 ,after the onion begins to brown put the rice with it and stir until the rice is light brown2 then put in a quart of hot water1 the meat and tomatoes and a palatable seasoning of salt and pepper4 ,of course1 the quantity of salt and pepper that you use will depend on the seasoning of the meat1 and this may be any kind of meat4 ,then cover the sauce pan in which you have all these things and let the rice1 meat1 tomatoes and water all cook together gently4 ,every ten minutes you must look to see whether the rice has absorbed all the water4 ,if it has you must add a little more water1 not more than half a cupful at a time1 keeping the rice just moist until it is tender4 ,you will find that probably in about half an hour the rice will be tender1 and when the dish is done it should not have the gravy about it2 it simply needs to be moist1 so you will have to add water cautiously after the first quart4 ,if the meat that you use is very fat1--and sometimes beef like this is very fat1--you may cook the meat1 fat and lean together in with the onion in the first place instead of the tablespoonful of butter or drippings4 ,if you have no meat you can make the dish in the same way using tomato1 onion and rice2 and if you have cold gravy of any kind put that in it4 ,,french ,,hash4 ,next take the recipe for a dish called ,french hash4 ,there is no potato in it1 it is simply meat and gravy1 so that you must not let the name mislead you4 ,little slices of cold meat1 fat and lean together4 ,for a pint bowlful of meat use about a tablespoonful of chopped onion4 ,first slightly brown the onion with a tablespoonful of butter or drippings or fat from the meat2 then when the onion begins to brown put in the meat and let that brown4 ,next a tablespoonful of dried flour2 stir the flour with the brown meat and onion until the flour is quite brown2 then cover the meat with pork gravy or boiling water4 ,after you have covered the meat with water or cold gravy just let the water or gravy boil1 then season it palatably with salt and pepper2 of course1 the seasoning will depend upon whether you have used gravy or broth or water4 ,if you have used gravy or broth that already will have been seasoned1 so that you want to taste for the seasoning4 ,after the gravy is both boiled and seasoned take the sauce pan off the fire and stir in the yolk of one raw egg with it and dish at once4 ,you must not put the hash back on the fire after putting the egg in4 ,if you do you will curdle it4 ,do not stir the egg in till you are ready to serve it1 on toast or plain4 ,,baked ,,tenderloins4 ,the next recipe will be for baked tenderloins4 ,split the pork tenderloins in such a way as to make rather thick slices4 ,tenderloins are so thick that by cutting you spread them out4 ,inside the slice of tenderloin put any stuffing that you like4 ,i have given two or three recipes for different kinds of stuffing4 ,for this to-day ,i shall use a little stale bread1 crumbed1 seasoned with salt and pepper1 and moistened with butter2 a tablespoonful of butter to a scant cupful of bread1 or in place of butter you could use an egg4 ,after you put a little stuffing in the tenderloins fold them together and either tie or sew them so as to keep the stuffing inside4 ,put the tenderloins in the dripping pan in the oven and bake them until they are thoroughly browned4 ,then take off the strings and serve them4 ,they are very nice if you bake potatoes in the pan with them4 ,if the oven is hot the potatoes and tenderloins will bake in about the same time4 ,the potatoes should be peeled4 ,remember what ,i told you about always taking large stitches in sewing up meat1 so that you can see to pull them out when the meat is done4 ,of course1 pork tenderloins will be pretty sure to yield drippings enough to baste with4 ,i have spoken about that in the baking of meats two or three times4 ,no water is needed in preparing them4 ,the tenderloins1 when sewed up1 will resume their original shape4 ,,fried ,,liver4 ,first1 wash the liver in cold water1 then pour scalding water on it and let it stand for about ten minutes to draw out the blood2 slice it about half an inch thick4 ,after the liver is scalded and sliced1 roll it in flour1 season it with salt and pepper and put it into the frying pan containing about a quarter of an inch of hot fat1 which may be drippings or fat from bacon or salt pork4 ,in that case you first would fry the salt pork or bacon to get the fat or drippings1 and put the slices of pork or bacon to keep warm when they are done4 ,after the pork or bacon is fried put it on a dish to keep warm1 and then fry the liver in the drippings4 ,as soon as the liver is browned on both sides serve it on a dish with the fried pork or bacon4 ,fried liver needs to be cooked as quickly as possible1 making sure that it is done4 ,the more quickly you can cook it the tenderer it will always be4 ,you can take that as a rule in regard to liver1 heart and tongue1 that the faster they can be cooked the tenderer they will be4 ,to-day ,i simply have fried this with drippings4 ,i have not fried the bacon with it1 but ,i have told you how to fry it4 ,,baked ,,hash4 ,next take a recipe for baked hash4 ,equal quantities of chopped meat and stale bread1 meat of any kind4 ,suppose you have a pint bowl of each4 ,mix with the meat and the bread a heaping tablespoonful of butter1 a palatable seasoning of salt and pepper1 and that1 of course1 will depend upon the seasoning of the meat4 ,you may use corned beef or highly seasoned meat1 and then you will not need so much seasoning as you would if you used fresh meat4 ,a heaping teaspoonful of chopped parsley1 enough cold gravy1 if you have it1 or broth to moisten the hash1--just to moisten it1 not make it sloppy1--or if you have not gravy or broth you must use water and butter4 ,mix the hash very thoroughly4 ,have ready an earthen dish1 buttered4 ,see that the oven is hot1 then very quickly dissolve a teaspoonful of baking powder in a teaspoonful of water or broth and stir it into the hash just as fast as you can and put it into the oven to bake4 ,as soon as the hash is brown on top it will be done4 ,,corned ,,beef ,,hash4 ,now ,i will give you a recipe for corned beef hash4 ,yesterday we spoke about boiling corned beef4 ,you will take cold corned beef and boiled potatoes1 either hot or cold1 about equal quantities4 ,sometimes people like a little more potato than meat4 ,mix the meat and potato together2 add just enough water or broth to moisten the meat and potato4 ,season palatably with salt and pepper and butter2 have the hash nicely mixed together2 put into the frying pan2 suppose you have a quart of hash1 about two tablespoonfuls of butter and let it get hot1 then put in the hash4 ,stir the hash in the butter until it is nearly hot4 ,then1 using a knife1 form it into a cake on one side of the frying pan and let the bottom brown4 ,loosen the hash once in a while from the bottom of the pan to make sure it is not burning and when it is brown on the bottom turn it out on a dish with the brown side up4 ,another form of hash is the moist hash4 ,that is simply prepared and warmed without browning it1 using broth or butter and hot water for moistening it4 ,,lecture ,,eleventh4 ,,oysters4 ,we begin our lecture this morning with roast oysters1 ,mobile style4 ,all oysters1 when cooked in any way1 should be first put in a colander and the juice allowed to drain off1 then strain the juice4 ,always take each oyster in the hand and carefully remove all fragments of shell from the gills4 ,the shells of oysters are dangerous to swallow1 and serious illness is often the result4 ,hold the oyster by the hard part1 removing pieces of shell with the finger4 ,then wipe the oyster with a wet towel4 ,keep the most perfect specimens for broiling1 as the more imperfect ones will do sufficiently well for soups or stews4 ,for roasting oysters in the ,mobile style1 have as many deep oyster shells as you intend to have oysters1 scrubbed very clean2 put the shells in a dripping pan and place them in the oven1 until they become so hot as to melt butter when put into them4 ,when quite hot take the shells out of the oven and put a small piece of butter and a very little pepper in each shell4 ,if the oysters are large lay one in each shell1 if they are small put two or three in each shell and put them back in the oven directly4 ,by the time the edges of the oysters curl they will be done4 ,oysters when heated through are done4 ,do not put any salt on them4 ,serve them on the shells4 ,as they are served in ,mobile1 a large shell is used1 laid on a small charcoal furnace1 putting the shell on top of the furnace to get very hot2 the furnace is brought to the table and the oysters opened and dropped into the hot shell and turned once4 ,the regulation way of roasting oysters is to thoroughly wash the outside of the shell and lay them on the fire with the large end down4 ,as soon as the oysters open serve them4 ,to use the liquor1 take a pint of the oyster liquor after it has been strained2 sift a heaping cupful of flour2 mix with it a level teaspoonful of salt and a heaping teaspoonful of baking powder4 ,have the griddle as hot as you would for pancakes4 ,very quickly stir into the flour enough of the oyster liquor to make a batter1 and fry just as any pancake2 serve hot with butter4 ,next take a recipe for oyster fritters4 ,have the frying kettle half full of fat1 as you would for doughnuts4 ,strain the oysters and remove all bits of shell4 ,in the meantime the lard should be heating on the back of the stove4 ,cut the oysters slightly4 ,for a pint of oysters use a pint of flour1 sifted1 and mixed with a level teaspoonful of salt4 ,put the flour in a mixing bowl with the yolk of one egg1 a tablespoonful of salad oil1 and a pinch of pepper4 ,use enough of the oyster liquor to make a batter thick enough to drop from the spoon4 ,beat the white of an egg to a stiff froth4 ,mix the oysters and the white of egg lightly with the batter1 and as soon as it is mixed drop by the large spoonful into the hot lard4 ,as soon as brown take the fritters out and lay them for a moment on brown paper to drain the grease off4 ,in order to keep them hot while you are frying the rest lay the paper on a dripping pan and set it in the oven4 ,take next a recipe for oyster soup1 thickened with cracker dust4 ,for a quart of oysters1 remove all bits of shell1 as usual1 and mix the oyster liquor with enough to make a quart4 ,take one tablespoonful of butter1 a very little white pepper1 if you have it1 two tablespoonfuls of cracker dust finely powdered4 ,as ,i told you the other day1 the cracker dust which you buy at the cracker factories is the nicest4 ,stir all together over the fire1 and when it comes to a boil put in the oysters1 with a level teaspoonful of salt4 ,stir till the edges of the oysters curl2 then serve4 ,to thicken with flour1 stir one tablespoonful of flour and one of butter together over the fire4 ,season with pepper1 and put in one quart of liquor and milk4 ,for plain broiled oysters1 prepare the oysters as above directed and lay them on a towel4 ,take a double-wire broiler and butter it thickly1 taking care to have the fire hot4 ,season the oysters lightly with pepper and but very little1 if any1 salt4 ,put the oysters between the broiler1 and broil them2 serve them on toast4 ,for breaded oysters1 prepare as before1 and dip the oysters in melted butter seasoned with pepper and salt1 and roll them in cracker crumbs4 ,put them on the gridiron and broil them until they are light brown4 ,for oysters broiled with bacon1 cut very thin slices of breakfast bacon1 as many slices as oysters1 and stick them on little skewers1 half a dozen oysters on each skewer1 first a slice of bacon and then an oyster1 until you have half a dozen on each skewer4 ,flatten them so that they will lie a little apart4 ,put the skewer between the buttered bars of the gridiron1 dust them a little with pepper and brown them4 ,the bacon should be cut very thin and about the size of the oyster4 ,serve them on the skewers4 ,for oysters in the ,philadelphia style1 prepare the oysters by draining the juice from them and removing the small pieces of shells4 ,use for one dozen large oysters one tablespoonful of lard1 two tablespoonfuls of salad oil4 ,as soon as the fat is hot put the oysters in and fry them till the edges curl4 ,season them with pepper and salt4 ,fry them plain or rolled in flour4 ,,welsh ,,rarebit4 ,for a rarebit large enough for three or four persons1 put in a sauce pan a quarter of a pound of grated cheese1 two tablespoonfuls of butter1 a saltspoonful of salt1 two tablespoonfuls of ale1 one teaspoonful of mustard1 a little dust of cayenne pepper1 stir all these together over the fire and serve on toast4 ,,lecture ,,twelfth4 ,cookery for the ,sick4 ,,broiled ,,chicken4 ,for broiled chicken choose always a tender chicken4 ,remove all the feathers1 singe it over the fire1 and wipe the chicken with a wet towel4 ,split the chicken down the back4 ,in doing that one can remove the entrails without breaking4 ,take out the entrails and crop2 lay the chicken open on the gridiron4 ,it is better to use a double gridiron1 well buttered4 ,if the chicken is not tender1 break the joints so the chicken will lie flat on the gridiron4 ,put the inside of the chicken to the fire first and brown it4 ,do not put it too close to the fire4 ,broil it fifteen or twenty minutes1 for it will require about that time to get well done4 ,when the inside is brown1 turn it and broil the outside1 allowing about ten minutes4 ,take time enough to brown it nicely without burning4 ,if you have a very young spring chicken less time will be required4 ,do not broil a chicken that weighs over three pounds4 ,if the chicken is very large it is better to put it in a very hot oven in a pan1 with no butter unless the chicken is very lean4 ,season with salt1 pepper and butter1 if desired1 when it is removed from the oven4 ,,barbecued ,,chicken4 ,split down the back1 and after breaking the joints dress and lay it open4 ,use two tablespoonfuls of butter and one cup of water4 ,season with salt and pepper4 ,brown the chicken well1 dredge it with flour and baste it every fifteen minutes with drippings from the pan until tender4 ,pour over it the gravy that you find in the pan1 and serve4 ,the ,southerners1 with whom this dish is a great favorite1 usually put in this gravy some nice table sauce4 ,,jellied ,,oatmeal4 ,take one-half cup of very finely ground oatmeal and put it over the fire with a pint of boiling water and a level teaspoonful of salt4 ,boil it very slowly until it becomes transparent4 ,this will require two hours or longer4 ,do not add any more water unless it is positively necessary4 ,when it is done it should be stiff and hold its form when it is turned out4 ,it makes a dish which is very nice and nutritious for sick people1 when it is quite gelatinous4 ,add sugar1 if it is desired1 and put it in a mould4 ,serve when cold and solid with cream and powdered sugar4 ,,boiled ,,trout4 ,boiled trout makes an excellent dish for convalescents and it is very nutritious4 ,have the fish cleaned and the scales removed4 ,the entrails should be drawn from the gills4 ,after the fish has been thoroughly washed boil it in salted boiling water till you can easily pull a fin out1 then serve it with a white sauce either made plain or with milk4 ,french canned green peas are nice with trout4 ,if the peas are served with the trout put the peas on the dish and lay the trout on them4 ,clam soup may be given to invalids with beef tea1 alternating4 ,clam soup may be given when beef tea can not be digested4 ,it is very nutritious4 ,drain off the juice and remove all bits of shell as with oysters4 ,if the clams are whole put the shells over the fire until they are heated2 remove the clams and simply season the juice very lightly with salt and pepper and use the broth in that shape4 ,if you are using canned clams heat the clams in the juice1 then remove the juice and season slightly1 using the juice4 ,strain the juice4 ,take the clams and cut away the hard part from the soft part4 ,boil the juice1 with the hard part1 long enough to extract the flavor4 ,use the juice to make the soup1 adding water or milk4 ,when the soup is made season it1 putting the soft part of the clam in it4 ,boil it a couple of minutes and serve it4 ,use butter and flour in the same manner as for thickening oyster soup4 ,make orange salad to serve with broiled chicken in the following manner3 ,for a small chicken use two small sour oranges1 sliced very thin4 ,arrange them nicely on a dish4 ,place over the slices of orange a very little salt1 a little cayenne pepper1 and three tablespoonfuls of salad oil4 ,if the oranges are sweet a few drops of vinegar or lemon juice must be added4 ,serve the chicken on top of the orange salad4 ,,rennet ,,custard4 ,heat a half pint of milk until it is lukewarm4 ,while the milk is heating beat one egg with a teaspoonful of powdered sugar and stir the egg and sugar in with it4 ,when the milk is lukewarm add one teaspoonful of liquid rennet and one teaspoonful of wine or one tablespoonful of rennet wine4 ,mix all together and let it become cold4 ,rennet custard may be given safely when the invalid is not able to take more than broth4 ,,beef ,,tea4 ,for a pint of beef tea take one pound of beef chopped very fine4 ,all the fat is to be cut away4 ,put it in a bowl with a pint of cold water4 ,let it stand in an earthen bowl at least an hour1 and longer if possible4 ,put the water and beef in the sauce pan over the fire1 and heat them very slowly indeed4 ,when the beef tea arrives at the boiling point pour it into a wire sieve to allow the juice and the little particles of meat--not the fibres--to pass through4 ,season it very lightly1 and if any particles of fat are visible lay little pieces of white porous paper on top of the tea to absorb the fat2 serve it hot or cold4 ,,names ,,and ,,addresses ,,of ,,persons ,,in ,,attendance ,,upon ,,this ,,course4 ,alexander1 ,jane ,a4 #cj ,prince ,street1 ,minneapolis1 ,e4 ,d4 ,asire1 ,mrs4 ,dr4 ,l4 #beh ,first ,avenue ,south1 ,minneapolis4 ,aasland1 ,g4 ,p4 #acae ,seventh ,street1 ,s4 ,e41 ,city4 ,abbott1 ,mrs4 ,a4 ,l4 #aaae ,fifth ,street1 ,e4 ,d4 ,adams1 ,mrs4 ,s4 ,e4 ,care of ,carrier #c1 ,west ,side4 ,ainsworth1 ,mrs4 ,c4 ,f4 #djd ,nicollet ,avenue1 ,minneapolis4 ,amy1 ,jennie ,m4 #ahji ,portland ,avenue1 ,anderson1 ,hannah #bbae ,park ,avenue1 ,adair1 ,mrs4 ,mary #bjf ,tenth ,street ,south1 ,arnold1 ,mrs4 ,e4 ,l4 #eac ,eighth ,avenue ,south1 ,adams1 ,miss ,alice4 ,university of ,minnesota1 ,allen1 ,mrs4 ,m4 ,l4 #cab ,fourth ,avenue ,southeast1 ,angbe1 ,mary ,box #ahbi1 ,adams1 ,mrs4 ,august ,care of ,carrier #c1 ,abraham1 ,miss ,m4 ,p4 #ajbe ,hennepin ,avenue1 ,anderson1 ,henrietta #ebe ,university ,avenue ,southeast1 ,alden1 ,jennie ,m4 ,box #adc1 ,athens1 ,mrs4 #hja ,fifth ,street ,southeast1 ,anderson1 ,mrs4 ,r4 #ajbe ,eighth ,street ,southeast1 ,anderson1 ,anna ,e4 #fah ,fourth ,avenue ,southeast1 ,adams1 ,mrs4 ,charles #ajg ,island ,avenue1 ,allen1 ,miss ,kitty ,st4 ,cloud1 ,minn4 ,anderson1 ,miss ,mary #gja ,union ,avenue1 ,minneapolis4 ,ames1 ,mrs4 ,c4 ,w4 #bcc ,western ,avenue1 ,st4 ,paul4 ,avery1 ,mrs4 ,g4 ,w4 #gbe ,fourteenth ,avenue ,southeast1 ,minneapolis4 ,alden1 ,bertha #abbg ,fifth ,street ,southeast1 ,alexander1 ,mrs4 ,jane #eb ,prince ,street ,e4 ,d41 ,allen1 ,mrs4 ,e4 ,s4 ,jacksonville1 ,vermont4 ,alger1 ,mrs4 ,q4 ,d4 #abbg ,university ,avenue1 ,minneapolis4 ,asire1 ,mollie #beh ,first ,avenue ,south1 ,andrews1 ,mrs4 ,f4 ,p4 #ebg ,fifth ,street ,southeast1 ,austin1 ,mrs4 ,m4 ,p4 #abab ,eighth ,street ,south1 ,anderson1 ,martha ,eden ,prairie1 ,minn4 ,billings1 ,miss ,ida ,p4 #gj ,north ,twelfth ,street1 ,minneapolis4 ,bicknell1 ,mrs4 ,chas4 ,a4 #daf ,nineteenth ,avenue ,southeast1 ,bicknell1 ,miss ,f4 ,e4 #ahje ,fourth ,street ,southeast1 ,beach1 ,mrs4 ,w4 ,h4 #aeji ,park ,avenue1 ,berry1 ,flora #cjj ,fourth ,street ,southeast1 ,barrows1 ,miss ,nellie #bbg ,fourth ,street ,southeast1 ,beach1 ,miss ,m4 ,p4 #aeji ,park ,avenue1 ,brown1 ,mrs4 ,e4 ,j4 #fa ,highland ,avenue1 ,barrett1 ,nellie #faa ,second ,avenue ,north1 ,buhtolph1 ,mrs4 ,f4 ,g4 #ahbi ,fifth ,street ,southeast1 ,butler1 ,h4 ,e4 #ahbi ,fifth ,street ,southeast1 ,berry1 ,miss ,olive #aijf ,fourth ,street ,southeast1 ,bradley1 ,miss ,anna #aija ,fourth ,street ,southeast1 ,brown1 ,mrs4 ,elwood #dbe ,university ,avenue1 ,bartlett1 ,c4 ,j4 ,care ,tribune1 ,beveridge1 ,miss ,nellie #dc ,royalston ,avenue1 ,bolton1 ,lettie ,e4 #aebi ,university ,avenue ,southeast1 ,benton1 ,mary ,l4 #dai ,eighth ,avenue ,southeast1 ,bausman1 ,miss ,bertha #cbj ,south ,tenth ,street1 ,budington1 ,miss ,anna #abji ,hawthorne ,avenue1 ,barry1 ,mrs4 ,j4 ,l4 #bah ,twelfth ,street ,south1 ,bolton1 ,mrs4 ,n4 ,h4 #aebi ,university ,avenue1 ,bell1 ,mrs4 ,j4 ,f4 ,long ,prairie1 ,minn4 ,bradford1 ,belle #acac ,fifth ,street ,southeast1 ,minneapolis4 ,bardwell1 ,mrs4 ,wm4 ,excelsior1 ,minn4 ,bradley1 ,mrs4 ,r4 #aiaj ,fourth ,street ,southeast1 ,minneapolis4 ,bettman1 ,mrs4 ,p4 ,h4 #ce ,sixteenth ,street ,north1 ,bernard1 ,mrs4 ,m4 ,m4 #eag ,ninth ,avenue ,southeast1 ,billings1 ,mrs4 ,a4 ,l4 #gj ,north ,twelfth ,street1 ,butler1 ,mrs4 ,l4 #hjh ,third ,avenue ,south1 ,brown1 ,miss ,nellie #fbe ,fifteenth ,avenue ,southeast1 ,butler1 ,mrs4 ,h4 ,e4 #ahbi ,western ,avenue1 ,blake1 ,miss ,s4 ,c4 #cbd ,hennepin ,avenue1 ,bardwell1 ,mrs4 ,c4 ,t4 #ahjj ,park ,avenue1 ,bolton1 ,miss ,l4 ,f4 #ahja ,fourth ,street ,southeast1 ,bacon1 ,mrs4 ,w4 ,h4 #dja ,sixth ,avenue ,northeast1 ,bentliff1 ,mrs4 ,bevan1 ,mrs4 #hja ,fifth ,street ,southeast1 ,bosworth1 ,inez #ejb ,fifth ,street ,southeast1 ,berry1 ,mrs4 ,r4 ,w4 #ejb ,fifth ,street ,southeast1 ,bemis1 ,e4 ,w4 #ejb ,fifth ,street ,southeast1 ,butler1 ,mrs4 ,g4 ,s4 ,room #c ,lindley ,block1 corner ,seventh ,street and ,nicollet ,avenue4 ,burtliff1 ,mrs4 ,g4 #ahjf ,sixth ,avenue ,south1 ,bredyman1 ,mrs4 ,c4 ,st4 ,cloud1 ,minn4 ,bridgeman1 ,anna ,j4 #hcg ,fifteenth ,avenue ,south1 ,minneapolis4 ,burce1 ,i4 ,m4 ,college ,hospital1 ,brown1 ,paul #fbe ,fifteenth ,avenue ,southeast1 ,bell1 ,annie ,d4 #faf ,fourth ,avenue ,southeast1 ,brooks1 ,mrs4 ,d4 ,t4 ,minneiska1 ,minn4 ,brown1 ,clara #aabi ,hennepin ,avenue1 ,minneapolis4 ,beveridge1 ,miss ,kate #dc ,royalston ,avenue1 ,bonfoy1 ,anna ,h4 #hbc ,twenty-second ,avenue ,southwest1 ,minneapolis4 ,burch1 ,mrs4 ,lottie ,j4 ,excelsior1 ,minn4 ,blaisdell1 ,ada ,box #agh1 ,minneapolis4 ,bragg1 ,mrs4 ,w4 ,f4 ,brooks1 ,mrs4 ,jabez #agjh ,laurel ,avenue1 ,boeland1 ,mrs4 ,geo ,iowa ,city1 ,iowa4 ,baldwin1 ,mrs4 ,r4 ,j4 #dbc ,seventh ,street ,south1 ,minneapolis4 ,blaisdell1 ,miss ,sadie ,box #agh1 ,ball1 ,mrs4 ,sarah ,excelsior1 ,minn4 ,beebe1 ,mrs4 ,r4 ,p4 #fad ,franklin ,avenue1 ,minneapolis4 ,bolton1 ,mrs4 ,a4 ,c4 #ahja ,fourth ,street and ,eighteenth ,ave4 ,s4 ,e41 ,brown1 ,estelle #fbe ,fifteenth ,avenue ,southeast1 ,baker1 ,sibyl ,b4 #afaa ,sixth ,street ,southeast1 ,blanchard1 ,carrie ,w4 ,university of ,minnesota1 ,cheney1 ,mrs4 ,isaac #bch ,fourth ,street ,southeast1 ,carriel1 ,mrs4 ,d4 ,s4 #ahjh ,fourth ,avenue1 ,connor1 ,miss ,a4 ,a4 #adae ,university ,avenue1 ,cheney1 ,miss ,nellie ,a4 ,corner ,franklin ,avenue and ,minnehaha1 ,cheney1 ,mrs4 ,e4 ,corner ,franklin ,avenue and ,minnehaha1 ,cantwell1 ,miss ,m4 ,j4 #abae ,chestnut ,avenue1 ,minneapolis1 ,cummings1 ,mrs4 ,r4 #cbe ,sixth ,avenue ,southeast1 ,cooley1 ,mrs4 ,e4 #aba ,cess4 ,avenue ,southeast1 ,coe1 ,c4 ,e4 ,room #ei1 #cae ,hennepin ,avenue1 ,coe1 ,helen #fai ,thirteenth ,avenue ,southeast1 ,cooper1 ,mrs4 ,preston ,fourth ,street and ,third ,avenue ,south1 ,castner1 ,mrs4 ,f4 ,h4 #gbe ,fourteenth ,avenue ,southeast1 ,covey1 ,hattie ,d4 #ejh ,eighth ,avenue ,south1 ,cuzner1 ,mrs4 ,a4 ,b4 ,twelfth ,ave4 ,southeast1 bet4 ,com4 and ,palm1 ,cooke1 ,mrs4 ,j4 #aeba ,fifth ,street ,southeast1 ,cole1 ,miss ,carrie ,a4 #aac ,pleasant ,street ,southeast1 ,cole1 ,mrs4 ,alida #aac ,pleasant ,street ,southeast1 ,camp1 ,mrs4 ,a4 ,r4 #adje ,fifth ,street ,southeast1 ,curtis1 ,mrs4 ,e4 ,f4 #ebg ,second ,avenue ,southeast1 ,clark1 ,prudy ,eden ,prairie1 ,minn4 ,crane1 ,tremont #aaac ,fourth ,street ,southeast1 ,minneapolis4 ,conklin1 ,miss ,margaret #bbae ,park ,avenue1 ,chapman1 ,mrs4 ,dr4 ,o4 ,s4 #aabc ,fourth ,avenue ,south1 ,carpenter1 ,mrs4 ,g4 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friends in the #ag fresh4 ,al changed to fresh4 ,all #ag ,then it beomes changed to ,then it becomes #ah tend to harded changed to tend to harden #bb ,to day ,i am changed to ,to-day ,i am #bc use cold meat changed to use cold meat1 #cf from this pieee changed to from this piece #cf ,,carson4 ,no1 decidedly changed to ,,corson4 ,no1 #cg ,,carson4 ,of course changed to ,,corson4 ,of course #da ,obscured text in flour use reconstructed as flour in general use #dd with it1if changed to with it1 if #ea deal of erase changed to deal of ease #eh those little chese changed to those little cheese #fj way of choping changed to way of chopping #fj burning1 becausea changed to burning1 because a #fd double boileryou changed to double boiler you #fi softens at once1 changed to softens at once4 #ga bowlfull changed to bowlful #gb from greese1 changed to from grease #gb it from greese changed to it from grease #gb manilla changed to manila #gb that the greese changed to that the grease #gd ,no1 beats changed to ,no1 beets #gd skin of beats1 changed to skin of beets #hj part of the stock changed to part of the stalk #hb that the cabbags changed to that the cabbage #hc tablespoonful of flower changed to tablespoonful of flour #hh two or thre changed to two or three #ib in the tenderlonis changed to in the tenderloins #ib that the fatter changed to that the faster #id wet towl changed to wet towel #ie pinch of peper changed to pinch of pepper #ie finely powdered1 changed to finely powdered4 #ih ,,beaf ,,tea4 changed to ,,beef ,,tea4 #ih in an earthern changed to in an earthen #aja ,eighteenth ,ave4 ,s ,e4 changed to ,eighteenth ,ave4 ,s4 ,e4 #aaa #caf ,sixth ,street ,southesst1 ,minneaplis4 changed to #caf ,sixth ,street ,southeast1 ,minneapolis #aaa ,three-and-a-half changed to ,three-and-a-,half #aaa ,st4 ,cloud1 ,minn changed to ,st4 ,cloud1 ,minn4 #aae ,lyons1 ,iowa changed to ,lyons1 ,iowa4 #aai merringue1 changed to meringue1 #aai ,section break added before ,beans1 ,how to cook1 #be #abj ,saucepans1 ,to clean1 #aa changed to ,saucepans1 ,to clean1 #ab ,the following word was inconsistently spelled4 ,force meat _/ ,forcemeat