diff options
| -rw-r--r-- | .gitattributes | 3 | ||||
| -rw-r--r-- | 35567-h.zip | bin | 0 -> 110485 bytes | |||
| -rw-r--r-- | 35567-h/35567-h.htm | 6038 | ||||
| -rw-r--r-- | 35567.txt | 5601 | ||||
| -rw-r--r-- | 35567.zip | bin | 0 -> 101903 bytes | |||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 |
7 files changed, 11655 insertions, 0 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/35567-h.zip b/35567-h.zip Binary files differnew file mode 100644 index 0000000..38b69e1 --- /dev/null +++ b/35567-h.zip diff --git a/35567-h/35567-h.htm b/35567-h/35567-h.htm new file mode 100644 index 0000000..ed6a809 --- /dev/null +++ b/35567-h/35567-h.htm @@ -0,0 +1,6038 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=utf-8" /> + <title> + The Project Gutenberg eBook of A Course of Lectures on the Principles of Domestic Economy and Cookery, by Juliet Corson. + </title> + <style type="text/css"> + + p { margin-top: .25em; + text-align: justify; + margin-bottom: .25em; + text-indent: 1em; + } + p.noindent {text-indent: 0em;} + p.titlepage {text-indent: 0em; text-align: center; margin-top: .75em; margin-bottom: .75em; } + + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + .chapterhead {margin-top: 4em; font-weight: normal;} + .sectionhead {margin-top: 2em; font-weight: normal;} + + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + .chapbreak {width: 65%; } + .declong {width: 8em; border: solid black 1px; margin-top: 0em; margin-bottom: 0em;} + .decshort {width: 3em; border: solid black 1px; margin-top: 1em; margin-bottom: 1em;} + + table {margin-left: auto; margin-right: auto;} + td {padding-left: 0.5em; padding-right: 0.5em; vertical-align: top;} + .tdc {text-align: center;} + .tdr {text-align: right;} + .tntable {margin-left: 0; } + + body{margin-left: 10%; + margin-right: 10%; + } + + a:focus, a:active { outline:#ffee66 solid 2px; background-color:#ffee66;} + a:focus img, a:active img {outline: #ffee66 solid 2px; } + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-align: right; + text-indent: 0em; + } /* page numbers */ + + .blockquot{font-size: smaller; } + + .addressblock {width: 100%; position: relative; } + .right {text-align: right;} + .person {text-align: left; } + .address {text-align: right; position: absolute; right: 0;} + .smcap {font-variant: small-caps;} + .padcity1 {padding-left: 2em; padding-right: 2.5em; } + .padright2 {padding-right: 2em; } + .size50per {font-size: 50%; } + .size70per {font-size: 70%; } + .size80per {font-size: 80%; } + .top1 {margin-top: 1em; } + .top2 {margin-top: 2em; } + + ul.ix {list-style-type: none; font-size:inherit;} + .subhead {padding-left: 1em;} + + .tn {background-color: #EEE; padding: 0.5em 1em 0.5em 1em;} + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of A Course of Lectures on the Principles of +Domestic Economy and Cookery, by Juliet Corson + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: A Course of Lectures on the Principles of Domestic Economy and Cookery + +Author: Juliet Corson + +Release Date: March 13, 2011 [EBook #35567] + +Language: English + +Character set encoding: UTF-8 + +*** START OF THIS PROJECT GUTENBERG EBOOK A COURSE OF LECTURES *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + + +</pre> + + + +<div class="tn"> +<p class="titlepage"><b>Transcriber’s Note</b></p> + +<p class="noindent">Obvious typographical errors have been corrected. A <a href="#trans_note">list</a> of these changes +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A <a href="#trans_note">list</a> of inconsistently spelled and +hyphenated words is found at the end of the text.</p> +</div> + + +<hr class="chapbreak" /> + +<h1 class="chapterhead"><span class="size70per">A COURSE OF LECTURES</span><br /> +<span class="size50per">ON THE</span><br /> +PRINCIPLES OF DOMESTIC ECONOMY<br /> +<span class="size70per">AND COOKERY,</span><br /> +<br /> +<span class="size80per">BY MISS JULIET CORSON,</span><br /> + +<span class="size50per">Superintendent of the New York School of Cookery.</span></h1> + +<p class="titlepage"><span class="smcap">Delivered in the Farmers’ Lecture Course of the<br /> +College of Agriculture of the<br /> +University of Minnesota.</span></p> + +<hr class="decshort" /> + +<p class="titlepage">APPENDIX TO SUPPLEMENT I.</p> + +<p class="titlepage size70per">FOURTH BIENNIAL REPORT OF</p> + +<p class="titlepage">Board of Regents of the University of Minnesota.</p> + +<p class="titlepage">1886.</p> + +<hr class="decshort" /> + +<p class="titlepage">ST. PAUL, MINN.:<br /> +<span class="smcap">The Pioneer Press Company.</span><br /> +1887.</p> + + +<p><span class="pagenum"><a name="Page_1" id="Page_1">[1]</a></span><br /> +<span class="pagenum"><a name="Page_2" id="Page_2">[2]</a></span><br /> + +<span class="pagenum"><a name="Page_3" id="Page_3">[3]</a></span></p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="PREFACE" id="PREFACE"></a>PREFACE.</h2> + + +<p>The following lectures were delivered in the “Farmers Lecture Course,” +at the College of Agriculture, Minneapolis, during the session of 1884. +The topics selected at previous sessions had been such as to especially +interest the male members of the large classes in attendance, 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 +duties. Influenced by this desire, I secured the services of Miss Juliet +Corson, the superintendent of the New York School of Cookery, and so +widely known wherever the English language is spoken, by her +publications and writings upon all topics relating to domestic economy. +The interest manifested in this course of lectures by the ladies of +Minnesota was shown by the crowded audiences present at each exercise, +nearly 1,200 of whom registered their names and addresses, a list of +which is appended to this report.</p> + +<p>The lectures were familiar, extemporaneous discourses upon the topics +under discussion, and the lecturer was surrounded by all the +appointments of a well-ordered kitchen. The dishes as prepared were +passed to the audience for examination and criticism, and full +opportunity allowed for discussion. This statement is necessary to +explain the colloquial character of the discourses.</p> + +<p>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 report, and have compelled the +publication of the notes taken at the “cooking lessons.” But if the +<i>form</i> of the instruction is devoid of rhetorical style, the editor +guarantees its <i>accuracy</i>.</p> + +<p>Although Miss Corson is a steady worker, her usefulness is curtailed by +serious illness. In this instance, therefore, indulgence is claimed for +the method. Whatever graces of literature the reader seeks, may be found +in the author’s other published works; here the public is entreated to +accept a very plain record of the work done at the State University by +Miss Corson.</p> + +<p><span class="pagenum"><a name="Page_4" id="Page_4">[4]</a></span></p> + +<p>A word of explanation is due to the members of the class, who were +promised copies of these lectures. I had full reports taken at the time, +by a stenographer. They were written out shortly after, and sent to Miss +<a name="corr1" id="corr1"></a>Corson, as by her request, for review; but owing to her protracted and +nearly fatal illness and very slow recovery, these notes have only +recently been returned to me. I hope this statement will relieve me from +any charges of neglect, which the ladies might otherwise be disposed to +make.</p> + +<p class="right"><span class="padright2"><span class="smcap">Edward D. Porter</span>,</span><br /> +<i>Professor in Charge</i>.</p> + + + +<hr class="declong" /> +<h2 class="sectionhead"><a name="INTRODUCTION" id="INTRODUCTION"></a>INTRODUCTION.</h2> + + +<p>This course of lectures is designed to meet the wants of two classes of +persons:</p> + +<p><i>First</i>—Those who are experienced housekeepers, familiar with the +principles and practice of cookery, but who desire information +concerning the preparation of the finer dishes of the modern school.</p> + +<p><i>Second</i>—The young ladies in attendance at the University and others +like them, 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 education.</p> + +<p>To meet the wants of the first class, the morning exercises will be +devoted to the preparation of palatable and nutritious dishes, suitable +for every day use in families of moderate means, and some of the finer +dishes will be introduced.</p> + +<p>As the afternoons are the only times at which the young ladies of the +University can be present, these sessions will be devoted to practical +illustrations of the elementary principles of household management and +cookery. As time permits, some of the salient points in the chemistry of +food and the physiology of nutrition will be briefly discussed.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_5" id="Page_5">[5]</a></span></p> + +<h2 class="chapterhead"><a name="BILL_OF_FARE" id="BILL_OF_FARE"></a>BILL OF FARE<br /> + +<span class="size50per">FOR</span><br /> + +THE HOUSEKEEPERS’ COURSE.</h2> + +<hr class="decshort" /> + +<p class="noindent"><span class="smcap">First Day.</span></p> + +<p class="titlepage"><a href="#soup_stock">Soup Stock.</a><br /> +<a href="#BOILED_SALMON_WITH_CREAM_SAUCE">Boiled Salmon, with Cream Sauce.</a><br /> +<a href="#POTATOES_STEWED_IN_BUTTER">Potatoes, Stewed in Butter.</a><br /> +<a href="#BONING_QUAIL">Quail, boned and broiled.</a><br /> +<a href="#OMELETTES">Omelettes.</a></p> + +<hr class="decshort" /> + +<p class="noindent"><span class="smcap">Second Day.</span></p> + +<p class="titlepage"><a href="#CLARIFYING_SOUP">Clear Soup.</a><br /> +<a href="#CARAMEL_FOR_COLORING_SOUP">Caramel for coloring Soups and Sauces.</a><br /> +<a href="#whitefish">Baked Whitefish.</a><br /> +<a href="#FRIED_BEEFSTEAK">Beefsteak, broiled and fried.</a><br /> +<a href="#BAKED_APPLE_DUMPLINGS">Baked Apple Dumplings.</a></p> + +<hr class="decshort" /> + +<p class="noindent"><span class="smcap">Third Day.</span></p> + +<p class="titlepage"><a href="#CREAM_OF_SALMON">Cream of Salmon.</a><br /> +<a href="#shoulder_of_lamb">Shoulder of Lamb, boned and roasted.</a><br /> +<a href="#forcemeat">Forcemeat for Meats.</a><br /> +<a href="#BOILED_POTATOES">Potatoes, broiled and baked.</a><br /> +<a href="#CHEESE_CRUSTS">Cheese Crusts.</a></p> + +<hr class="decshort" /> + +<p class="noindent"><span class="smcap">Fourth Day.</span></p> + +<p class="titlepage"><a href="#PEA_SOUP_WITH_CRUSTS">Pea Soup with Crusts.</a><br /> +<a href="#SALT_CODFISH_STEWED_IN_CREAM">Salt Codfish, stewed in Cream.</a><br /> +<a href="#VENISON_WITH_CURRANT_JELLY">Venison with Currant Jelly.</a><br /> +<a href="#STEWED_CARROTS">Stewed Carrots.</a><br /> +<a href="#CABINET_PUDDING">Cabinet Pudding.</a></p> + +<hr class="decshort" /> + +<p class="noindent"><span class="smcap">Fifth Day.</span></p> + +<p class="titlepage"><a href="#TOMATO_SOUP">Tomato Soup.</a><br /> +<a href="#FRIED_PICKEREL">Fried Pickerel.</a><br /> +<a href="#BEEF_A_LA_MODE_ROLLS">Beef, <i>a la mode</i> Rolls.</a><br /> +<a href="#puree_spinach"><i>Puree</i> of Spinach.</a><br /> +<a href="#CARAMEL_CUSTARD">Caramel Custard.</a></p> + +<hr class="decshort" /> + +<p class="noindent"><span class="smcap">Sixth Day.</span></p> + +<p class="titlepage"><a href="#oyster_soup">Oyster Soup.</a><br /> +<a href="#broiled_oysters">Oysters, broiled and fried.</a><br /> +<a href="#oysters_broiled_with_bacon">Oysters with Bacon.</a><br /> +<a href="#roast_oysters_Mobile">Mobile Roast Oysters.</a><br /> +<a href="#WELSH_RAREBIT">Welsh Rarebits.</a></p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_6" id="Page_6">[6]</a></span></p> + +<h2 class="chapterhead"><a name="THE_UNIVERSITY_COURSE" id="THE_UNIVERSITY_COURSE"></a>THE UNIVERSITY COURSE.</h2> + + +<hr class="decshort" /> + +<p class="titlepage">AT 2 P. M. DAILY.</p> + +<hr class="decshort" /> + +<p><i>First Day</i>—<a href="#FIRST_LECTURE">Soup Making</a>, and <a href="#MEAT_STEWS">Stews</a>.</p> + +<p><i>Second Day</i>—<a href="#BREAD_MAKING">Good Breads</a>, <a href="#PLAIN_PASTRY">Plain Pastry and Puddings</a>.</p> + +<p><i>Third Day</i>—<a href="#FRIED_FISH">Fish</a> and <a href="#LECTURE_SIXTH">Poultry</a>.</p> + +<p><i>Fourth Day</i>—<a href="#MEATS_AND_VEGETABLES">Meats and Vegetables</a>.</p> + +<p><i>Fifth Day</i>—<a href="#CHEAP_DISHES_AND_REWARMED_FOODS">Cheap Dishes and Rewarmed Foods</a>.</p> + +<p><i>Sixth Day</i>—<a href="#Cookery_for_the_Sick">Cookery for the Sick</a>.</p> + +<p class="top1">Tea, Coffee, Omelettes, Sauces, and various small dishes will be treated +when the occasion offers.</p> + +<hr class="decshort" /> + +<p>The last half hour of each day will be devoted to the discussion of +questions referring to the subject in hand, and to the testing of dishes +cooked.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_7" id="Page_7">[7]</a></span></p> + +<h2 class="chapterhead"><a name="FIRST_LECTURE" id="FIRST_LECTURE"></a>FIRST LECTURE.</h2> + + +<p><a name="soup_stock" id="soup_stock"></a>Our lesson this morning, ladies, will consist of the preparation of what +is called soup stock, or beef broth, which is the basis of many kinds of +soup; it is very easily made, simple in its composition, and exceedingly +nutritious; the other dishes to be made are boiled salmon with cream +sauce; potatoes, stewed in butter; and quail, boned and broiled. I give +you the boned quail to show you what an exceedingly simple operation +boning is. It is supposed to be very difficult, and it is done sometimes +in curious ways; but the best way is the simplest and easiest. If we +have time we will prepare a few omelettes.</p> + +<p>As I shall begin with soup stock, you will take your receipt for that. +For each quart of soup stock or broth which you intend to make, use one +pound of meat and bone. By that I mean meat and bone weighed together. +The cut which I have here is from the upper part of the leg, next to the +round. You can use any cut of the leg, the shank, which is the lower +part of the leg, or the neck; any of the cheaper parts of meat will +answer for soup meat. First, cut the meat from the bone; the butcher +will always do that for you; then have the bone broken in small pieces. +The butcher, of course, will do that very much more easily than you can +do it. Do not wash the meat; wipe it all over with a towel wet in cold +water. Put the bones in the bottom of the soup kettle, laying the meat +on the bones; then add cold water in the proportion of a quart to each +pound of meat and bones. Set the soup kettle over the fire, and let the +broth slowly <a name="corr2" id="corr2"></a>heat and boil. As it boils a scum will rise to the surface, +which is to be removed in case you are preparing stock for clear soup. +The scum is composed of the blood and the albumen of the meat, and is +only removed for the purpose of clarifying the soup. It is nutritious, +and for that reason it should always be saved. In France, and in +kitchens where French cooks are employed, this scum is used either in +thick soup—for instance, in vegetable soup, such as I shall make this +afternoon—or put into brown sauces or gravies. Remember, it is nothing +that is to be thrown away; it is to be saved because it is both +nutritious and savory. It adds flavor and nutriment<span class="pagenum"><a name="Page_8" id="Page_8">[8]</a></span> to any dish to +which it is added. While the soup meat is being boiled for the first +time, prepare the vegetables. For three or four pounds of meat, which +will make as many quarts of soup, use one medium-size carrot, which is +to be scraped, a turnip, which is to be peeled, and an onion, which is +also to be peeled, in such a way as to prevent breaking apart; take off +the outer dry skin of the onion without trimming it closely; do not cut +it off at the top, because in that way you will cause the layers to +break apart. After the onion is peeled stick a dozen whole cloves into +it. The cloves are added to the soup for the purpose of flavoring it. +You very often hear the remark made that the cookery of certain people +has an indefinable taste, exceedingly nice, but something that you do +not exactly understand. It is always produced by a combination of +seasonings and flavorings. In this soup I shall use for seasoning not +only the cloves in the onions, but a dozen peppercorns—that is, +unground grains of pepper, instead of ground pepper, because I want the +soup to be perfectly clear. I shall use also bay leaves, which may be +new to some of you; they are the dried leaves of the laurel or bay tree, +and can be bought at any drug store. You can buy five cents’ worth of +them and they will last you a year or more. The seasoning is slightly +aromatic; for four quarts of soup use only a little leaf, or a piece of +a large leaf; use also a blade of mace, and a sprig of any dried herb +except sage.</p> + +<p>The peppercorns, the bay leaf, the blade of mace, and the sprig of sweet +herb are tied in the midst of a little bunch of parsley, the stalk with +all the leaves on, and if it is ever marketed here with the root on, use +that as well; the root of the parsley has all the flavor of the leaf +intensified, and you have only to thoroughly <a name="corr3" id="corr3"></a>wash it, and then use it. +All these dried herbs are to be gathered inside of the parsley and tied +in a little bunch; tie the parsley by winding string around it, +inclosing all the dried herbs; this little bunch is called in cooking +books a <i>fagot</i> or bouquet of herbs; it is what gives soups and sauces +that indefinable spicy, delicate flavor so much liked.</p> + +<p>After the soup stock boils remove whatever scum has risen, put in the +<i>fagot</i>, the turnip, the carrot, the onion stuck with cloves, and for +the four quarts of soup a heaping tablespoonful of salt. Keep the soup +stock covered as much as possible while it is heating; and after you +have put in the vegetables keep it covered all the time. Let it boil +very slowly. After all the vegetables are in set the kettle back so that +the heat of the fire<span class="pagenum"><a name="Page_9" id="Page_9">[9]</a></span> strikes from one side; let it boil from one side +and gently; in that way you begin the clarifying. You will find if you +boil the stock from one side, and very gently, then when you strain it +after it is done it already will be as clear as most clear soup. After +it has been strained, to-morrow, we shall clarify it in order to show +the process, which is very simple. Then it will be what is called on +hotel bills of fare clear soup.</p> + +<p>After the vegetables have been added let the stock boil for at least two +hours. In that length of time the flavor of the vegetables and the +nourishment from the meat will be extracted, but not the gelatine from +the bones. It is the gelatine in the bones which makes broth or stock +jelly when it is cold; in order to extract the gelatine it is necessary +to boil the soup meat and bones at least five hours. The soup can be +strained at the end of two hours, or boiled five or six hours, keeping +it covered so that none of it wastes or evaporates. When the soup is +boiled, strain it; use an earthen bowl or jar; set a colander in it, and +lay a towel folded twice in the colander, having the colander either +over the bowl or jar; pour the soup into the towel, and let it run +through without squeezing, because if you squeeze the towel you will +force small particles of scum through, and thus cloud the soup. After +the soup has run through the towel let it cool; do not cover it while it +is cooling unless you are afraid of flies or insects getting into it; in +that case cover it with a sieve. 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 soup; if the weather is +warm, or if it is a close, rainy day, the steam condensed falling back +into the warm soup will cause it to sour. For this reason when you put +away a dish of meat or vegetables after dinner do not cover them until +they are cold.</p> + + +<h3 class="sectionhead"><a name="BOILED_SALMON_WITH_CREAM_SAUCE" id="BOILED_SALMON_WITH_CREAM_SAUCE"></a>BOILED SALMON WITH CREAM SAUCE.</h3> + +<p>In boiling a whole fish, or a large piece, use cold water. If you put a +large piece of fish into boiling water, the outside will be cooked +before it is done near the bone. Nothing is more disagreeable than a +piece of fish half raw at the bone; it is uneatable. For a small piece +of fish, such as I have here, use boiling salted water enough to cover +it, and boil it until the flakes begin to separate, or until, by testing +a fin, you can easily pull it out. That will probably be, if you use +cold water, soon after the<span class="pagenum"><a name="Page_10" id="Page_10">[10]</a></span> water boils; if you put the fish into +boiling water, it may be five or more minutes. Boil the fish, whether it +is large or small, until you can pull out a fin, or until the flakes +separate. Then drain it, and serve it with any nice sauce. To-day I will +make a very simple one—cream sauce. Of course you would always make the +sauce while you were boiling the fish, taking care to have both done at +the same time. For a pint of sauce, use a heaping tablespoonful of +butter and a tablespoonful of flour; put them in a saucepan over the +fire, and stir them together until they are smoothly mixed; then begin +to add hot milk, half a cupful at a time; when the first half cupful of +milk is stirred in, put in another half cupful and again stir until it +is smooth; continue to add milk until you have used a pint, or until the +sauce is about the consistency of thick cream. There will always be a +margin there for a little discretion, because some flour will thicken +very much more than others. Flour that is very rich in gluten will +thicken more than that which has most starch in it. But you have there +about the right proportions—a tablespoonful of <a name="corr4" id="corr4"></a>flour, a tablespoonful +of butter, a pint of milk. Add more or less milk as is required to make +the sauce the consistency of thick cream, or of a thickness which will +coat the spoon; that is, if you dip a spoon in and hold it up, the sauce +will not all run off like water; when all the milk has been used, season +the sauce with a level teaspoonful of salt and about a quarter of a salt +spoon of white pepper. I speak of white pepper particularly because in +making a white sauce, if you use the ordinary black pepper, the sauce +will be full of little black specks. The white pepper is quite as cheap, +quite as plentiful as the black pepper; all the grocers keep it, and its +flavor is nicer, rather more delicate, scarcely as pungent as the black +pepper; there is a certain biting, acrid flavor in the black pepper +which does not exist in the white pepper; the latter contains all the +stimulating property and all the aromatic flavor.</p> + +<p>After the same is finished, keep it hot by setting the sauce pan +containing it in a pan of hot water, on the back of the stove. A +perfectly plain white sauce (which can be made the basis of an infinite +variety of other sauces) is made by substituting water for milk; by +leaving out the pepper and salt, and using sugar for sweetening, you can +make a nice pudding sauce. If you add a tablespoonful of chopped parsley +to a pint of white sauce, you make parsley sauce. Putting a few capers +into it, makes caper sauce. A teaspoonful of anchovies dissolved in it<span class="pagenum"><a name="Page_11" id="Page_11">[11]</a></span> +makes anchovy sauce. It is easily made the basis of a great many sauces, +the name of which depends on preferred addition to the white sauce. Egg +sauce is made by adding chopped hard boiled eggs to white sauce.</p> + +<p><i>Question by a Lady.</i> Would you ever substitute cornstarch for flour?</p> + +<p><span class="smcap">Miss Corson.</span> You can if you wish. You must use your own discretion about +the quantities. Simply get the thickness of thick cream.</p> + +<p><i>Question.</i> Is it better to use a porcelain vessel, or will tin do?</p> + +<p><span class="smcap">Miss Corson.</span> Use any saucepan made of material thick enough to prevent +burning.</p> + +<p><i>Question.</i> Do you put the fish right into the water, or have you a fish +kettle?</p> + +<p><span class="smcap">Miss Corson.</span> If you are using a fish kettle you will have a little wire +frame. You can lay the fish on that, or you can tie it up in a cloth, if +you wish to.</p> + +<p><i>Question.</i> Then how can you tell when it is done?</p> + +<p><span class="smcap">Miss Corson.</span> If you tie it in a cloth you must leave a little space so +that you can test it.</p> + +<p><i>Question.</i> How much pepper did you say to put in the sauce?</p> + +<p><span class="smcap">Miss Corson.</span> About a quarter of a salt spoon; that is, a good pinch of +pepper. One of the ladies asked me about using a thick sauce +pan—porcelain-lined sauce pan; you will find the advantage of thick +sauce pans of all kinds is that they are less likely to burn than thin +ones. The thinner the metal the sauce pan is made of, the more likely it +is to burn. There are so many different kinds of utensils that every +lady can take her own choice. Black sauce pans, lined with tin or with +porcelain; tin sauce pans, thin ones, and thick ones made of block tin. +You notice that I use copper sauce pans. Coppers are the most durable; +they are lined with tin, and they have to be relined about once a year; +the cost of relining is very little—comparatively little; I think it +costs me about three cents a foot to have them relined, and the copper +never wears out. If you buy a copper sauce pan you have got something +that lasts you all your life, and you can leave it as an heirloom; if +you don’t want to do that, you can sell it for old copper for nearly as +much as you paid for it. In using copper, you must never let them become +bare on the inside. If the tin wears off and the copper is exposed to +any acid in the food cooked, it is apt to form a poisonous combination. +But with proper care and cleanliness, copper sauce pans are <a name="corr5" id="corr5"></a>perfectly +safe.</p> + +<p><span class="pagenum"><a name="Page_12" id="Page_12">[12]</a></span></p> + +<p><i>Question.</i> Do you prefer them to the galvanized iron?</p> + +<p><span class="smcap">Miss Corson.</span> Yes, I do, on the score of cleanliness, economy and ease in +cooking.</p> + +<p><a name="corr6" id="corr6"></a><i>Question.</i> Do you use a wooden spoon from choice?</p> + +<p><a name="clean_saucepan" id="clean_saucepan"></a><span class="smcap">Miss Corson.</span> Yes; of course you can understand, ladies, that I could +very soon scrape the tin off of the inside of a sauce pan with a metal +spoon, a knife, or anything of that sort. Copper sauce pans should be +cleaned with a rag, a little Sapolio and hot water. If they are cleaned +as fast as they are used they are no more trouble to keep clean than any +other sauce pan. I use in stirring simply a small pudding stick—an +old-fashioned wooden pudding stick. It does not scrape the sauce pans, +and there is no danger of uncooked flour accumulating on the sticks, as +it does in the bowl of a spoon. If you are stirring with a spoon, some +of the half-cooked flour might get in the bowl of the spoon, and then +your sauce would have the taste of the raw flour. I will leave the stick +in the sauce pan and pass it about so that you can see what I mean. +Anyone can whittle these little sticks out, using any kind of hard wood. +Do not use soft wood. You will have noticed, ladies, if you have ever +put sauce of this kind, thick sauce, to keep hot, it may have grown very +much thicker by standing; in such case add a little more milk or water, +and a little more seasoning when you are ready to use it.</p> + +<p><i>Question.</i> How do you make perfectly clear sauce?</p> + +<p><span class="smcap">Miss Corson.</span> You can make a nearly clear thick sauce by using arrow +root. Of course, a clear thin sauce is simply sugar dissolved in water, +with butter or flavoring as you like.</p> + + +<h3 class="sectionhead"><a name="POTATOES_STEWED_IN_BUTTER" id="POTATOES_STEWED_IN_BUTTER"></a>POTATOES, STEWED IN BUTTER.</h3> + +<p>The potatoes are peeled and sliced in rather small slices of even size; +put them over the fire in enough salted boiling water to cover them, +boil them until they begin to grow tender; not till they break, but just +till they begin to grow tender; after the potatoes are boiled tender +drain them, and suppose you have a pint bowl full of potatoes, use about +two heaping tablespoonfuls of butter; melt the butter in a scant half +cupful of milk. When the butter is melted put the potatoes into it, and +with a spoon lift them very carefully from the bottom, always without +breaking them, until they have absorbed the milk and butter; then season +them with salt and white pepper, and they will be ready to serve. Season +them palatably; I could not give you<span class="pagenum"><a name="Page_13" id="Page_13">[13]</a></span> the quantity of seasoning because +it would depend upon the salt that the potatoes had absorbed from the +water. You should taste them first before seasoning at all, and then if +they need any more salt add a very little at a time. If you simply want +the potatoes nicely stewed you don’t add so much butter, a scant +tablespoonful, and milk enough to moisten them; but this receipt is an +exceedingly nice one—rather rich, but very nice.</p> + +<p><a name="salmon_cream_2" id="salmon_cream_2"></a>(At this point the fish was done, and Miss Corson continued.)</p> + +<p>You notice, ladies, that I take off the skin of the fish before taking +it up. That is very easy; it slips off easily, and without it the fish +is much nicer to serve at the table. In serving sauce with fish you pour +some around it, not over it; or you serve the fish on a napkin, and the +sauce in a dish, as you prefer. If you serve the fish in a folded napkin +garnish it with a few sprigs of parsley, if you can get them, or with a +lemon sliced, if you do not live—as some unfortunate people do—“fifty +miles from a lemon.” Lemons are very nice always with any kind of fish. +Parsley can be bought here all winter long. I have learned that from the +advertisements in the papers already; and a little of it makes a great +difference in the <a name="corr7" id="corr7"></a>appearance of a dish.</p> + +<p><i>Question.</i> Can you tell us how we can tell whether a frozen fish is +stale or fresh?</p> + +<p><span class="smcap">Miss Corson.</span> You can after you have thawed it in cold water; you can +tell by the smell. (Laughter.) 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 out. Of course the most of the fish in this market would +be frozen in the winter. This one has been frozen.</p> + +<p><i>Question.</i> Can you tell us how to carve a whole fish?</p> + +<p><span class="smcap">Miss Corson.</span> You would have a rather sharp knife and spoon; a fish +knife, though it looks pretty, is not good to serve fish with because it +is apt to be dull; you want a knife that will cut down through the fish +without tearing it, without attempting to cut down through the bone, +unless you know where the joints are located.</p> + +<p><i>Question.</i> Would you cook a fish with the fins?</p> + +<p><span class="smcap">Miss Corson.</span> The latest fancy of fish lovers in New York, the members of +the <a name="corr8" id="corr8"></a>Ichthyophagous Club, who are supposed to be the leaders in the +fashions of fish, is to have the fish served with the fins, head and +tail on; and with some fish they want even the scales; and then they +simply lift off the skin, the entire skin, before they begin to serve +it. They have the fish <span class="pagenum"><a name="Page_14" id="Page_14">[14]</a></span>thoroughly washed and drawn, and then cooked +with the scales and fins on. You can judge how easy it would be to do +that, because you saw how easily that skin came off this fish. The skin +comes off-easily if the fish is properly cooked—cooked enough.</p> + +<p><i>Question.</i> What kind of fish can be cooked with the scales on?</p> + +<p><span class="smcap">Miss Corson.</span> I think the black bass, and some kinds of sea fish. The +idea is that if the fish are not scaled they will keep their flavor; a +fish properly dressed retains enough of its flavor even if it is scalded +before it is cooked.</p> + + +<h3 class="sectionhead"><a name="OMELETTES" id="OMELETTES"></a>OMELETTES.</h3> + +<p>First, I will make a plain breakfast omelette. Use for two or three +people not more than three eggs. You can not very well manage more than +three in an ordinary pan. It is better to make several omelettes, +especially because people are not apt to come to the table all at once, +and an omelette to be nice must be eaten directly it is cooked. Say +three eggs; break them into a cup or bowl; add to them a saltspoonful of +salt, quarter of a saltspoonful of pepper, and mix them just enough to +thoroughly break the whites and yolks together. Put over the fire a +frying pan with a heaping teaspoonful of butter in it. Let the butter +get hot. If you like an omelette brown let the butter begin to brown. +After pouring the eggs into the hot frying pan break the omelette on the +bottom of the pan with a fork, just a little, so that you let the +uncooked part run down on the bottom of the pan. I do not mean to stir +the omelette as you would scrambled eggs, but just break it a little +until it is cooked as much as you want it. French breakfast omelettes +are always cooked so that they are slightly juicy in the middle; in +order to accomplish that result of course you have them still liquid +before you begin to turn them. When the omelette is done as much as you +want it run a fork under one side of it and fold it half over, then fold +it again; loosen it from the pan; have a platter hot, and turn the +omelette out. Serve it the moment it is done.</p> + +<p><a name="light_omelette" id="light_omelette"></a>Next I will make a light omelette. The same rule—three eggs, whites and +yolks separate; beat the whites to a stiff froth; add seasoning to the +yolks in the same proportion as before; mix the yolks slightly with the +seasoning; after the white has been beaten quite stiff and the yolk +seasoned, mix them very lightly together; have a heaping tablespoonful +of butter in the frying pan over the fire, hot, just as for the plain +omelette; mix the<span class="pagenum"><a name="Page_15" id="Page_15">[15]</a></span> whites and the yolks together, without breaking down +the white. Of course the lightness of the omelette depends on keeping +all the air in the white of the egg that you have beaten into it. Put +the eggs into the hot frying pan; run the fork under the omelette and +lift it from the pan as it cooks; lift the cooked portions from the pan, +and let them fall back on the top of the omelette, taking care not to +pat the omelette down at all; but just lift the cooked portions and let +them fall back on the top of the omelette, until it is done as much as +you like. Usually this omelette is served soft—as soft as ice cream. +When it is done as much as you want it, push it to the side of the pan, +gently, and then turn it out on a hot platter. Always remember that the +success of an omelette depends upon the quickness with which it is made +and served; because, in the first place, you make it light by beating +air into it; then, of course, the heat expands the air, and that makes +the omelette still lighter; and you must get it served before the hot +air escapes.</p> + + +<h3 class="sectionhead"><a name="BONING_QUAIL" id="BONING_QUAIL"></a>BONING QUAIL.</h3> + +<p>After the quail have been picked, cut the wings off at the first joint, +cut the legs just above the joint of the drum-stick. Cut off the head, +take out the crop, cut the quail down the back bone; from the inside, +cut the joint where the wing joins the body; and having cut that wing +joint, begin and cut close to the carcass of the bird till you get down +to the leg joint, where the second joint of the leg unites with the +body; break that joint, and keep on cutting the flesh from the carcass, +taking care not to cut through the carcass so that you strike the +intestines until you reach the ridge of the breast bone; 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 turkeys; it is +called the little filet, and lies close to the breast bone; separate +this natural division from the outside of the breast. Then beginning +again on the other side, cut close to the carcass of the bird until you +have reached the breast, as on the other side. Now the flesh is loose on +both sides of the bird, and needs only to be taken off without breaking +the skin of the breast. You would bone chickens and turkeys in the same +way. Take the carcass out entire. Now take out the wing and leg bones +from the inside. Do not tear the skin of the bird any more than you can +help. Now lay the flesh on the table, with the skin down, and +straighten<span class="pagenum"><a name="Page_16" id="Page_16">[16]</a></span> it out a little, distributing the flesh evenly over the +skin, and it is ready to stuff. If I were making boned turkey I should +have it all ready, just like this, and then put the force meat in, draw +the bird up over the force meat, and sew it down the back. This bird is +simply going to be broiled. Season with salt and pepper. In preparing +boned birds you can use any kind of force meat—a layer of sausage meat, +or any kind of chopped cold meat; season it with salt and pepper. Put +the birds between the bars of the wire gridiron, and broil them with a +very hot fire. The gridiron should be well buttered, so that the birds +can not stick. By the time the bird is broiled brown on both sides it +will be done. Of course you do half a dozen or a dozen in the same way +precisely. Remember, ladies, always, that to broil you should use the +hottest fire you can get—the hottest and the clearest fire, because +part of the success of broiling depends upon quickly cooking the +outside, while the inside of anything you are broiling still remains +juicy. If you had a wood fire you would broil over the fire. If you +broil over the fire you must expect the blaze to rise, and you must +naturally suppose the meat will be smoked; but you can make your fire +clear—that is, have it alive; do not have it smoky and full of unburnt +wood or coal; have a clear bed of coals if you are going to broil over +the fire.</p> + +<p><i>Question.</i> Do you never wash the birds before boiling?</p> + +<p><i>Answer.</i> No; you will find that I am very <i>un</i>-neat about that. In the +first place, I would not use a piece of meat or a bird of any kind that +was really dirty enough to need washing. If it had anything on it that I +could not get off by wiping with a wet cloth, I simply wouldn’t use it. +If you wash meat or poultry you destroy a certain amount of its +flavoring and take away some of its nourishment.</p> + +<p><i>Question.</i> Sometimes a bird shot will have a great deal of the blood +settle in the breast or in the flesh.</p> + +<p><span class="smcap">Miss Corson.</span> Yes; you want the blood; you want to keep the blood there. +The blood is a part of the nourishment. The idea of washing meat comes +from the old Hebrew prohibition which involved the removal of every +particle of blood. 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 meat, not only by washing after it comes into the house, but +before that by the treatment it receives from the butcher. The blood is +a part of the nourishment, and you want to keep as much of<span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span> it as you +can; in some cooking it forms a very important part; for instance, in +cooking a hare or rabbit, the blood which escapes in the dressing is +saved and used.</p> + +<p><i>Question.</i> Would you treat prairie chicken, grouse or partridge in this +way?</p> + +<p><span class="smcap">Miss Corson.</span> Yes, in the same way.</p> + +<p><i>Question.</i> Not if you were going to roast turkey?</p> + +<p><span class="smcap">Miss Corson.</span> One of my good friends in <a name="corr9" id="corr9"></a>the far Northwest several years +ago sent me a nice recipe for making a fricassee of chicken which I will +tell you. The recipe said that after the chicken was picked you might +wash it thoroughly with <i>nice soap</i>, then rinse it. (Laughter.) Now if +you like you can prepare it that way. No, you will find, ladies, that if +you use a cloth well wet in cold water you can remove all objectionable +matter from the outside of meat or poultry. Indeed, if a piece of meat +or poultry can not be cleaned with a wet cloth, it is not clean enough +to use. One lady asks me about keeping meat for a long time. Of course +that is a question of taste entirely, whether you like meat hung a long +time or whether you like it fresh. <a name="corr10" id="corr10"></a>All meat, when it is first killed, +whether it is poultry, or game, or the ordinary domestic meat, is very +tender. It is tender until the flesh begins to grow cold, until the +animal heat, etc., parts from the flesh. Then it <a name="corr11" id="corr11"></a>becomes tough, rigid +and hard, and remains so until the process of decomposition begins. I do +not mean until it begins to taint, but until it begins to decompose; at +that point it begins to grow tender; it is still fresh and good enough +for food. Remember that the hanging of meat is for the purpose of +allowing it to begin to decompose.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="LECTURE_SECOND" id="LECTURE_SECOND"></a>LECTURE SECOND.</h2> + + +<p><a name="pea_soup" id="pea_soup"></a>Our lesson this afternoon will consist of some plain soups and stews of +meat. I shall begin with a soup,—of yellow split peas. For four quarts +of soup use an ordinary cupful of yellow split peas; pick them over and +wash them in cold water, put them in a saucepan or a soup kettle with +two quarts of cold water. Set the saucepan or soup kettle over the fire +and let the water very gradually heat. When it boils put in some cold +water,—part of a cupful, let them boil again; keep on putting in cold +water every fifteen or twenty minutes, until you have used two quarts<span class="pagenum"><a name="Page_18" id="Page_18">[18]</a></span> +of cold water besides the first two quarts. The object of adding cold +water slowly is this: You soften the peas by the gradual heating of the +cold water. After the first boiling the addition of a little cold water +lowers the temperature, and as the water heats again the peas are +gradually softening; so that within an hour and a half or two hours you +will find them quite tender enough. You will notice that I have used no +salt; the salt would tend to <a name="corr12" id="corr12"></a>harden the peas. You add salt after the +soup is nearly finished. The old way of soaking the peas over night is a +very good one, but this is rather better, for this reason: If you soak +the peas over night you destroy a small portion of their nutritive +properties; especially if you make the soup in warm water, there will be +a slight fermentation. The object of soaking them over night is simply +to soften them, and as you can soften them in this way you accomplish +the same purpose by adding cold water gradually. You will notice that +this is for perfectly plain pea soup. You can vary it by adding bones of +cold ham, or of cold roast beef; you can boil the bones with the peas. +In that way you get the flavor of whatever meat you add. A very nice +soup is made simply with the peas without any meat, by the addition of a +fried onion, 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 +drippings,—beef drippings or poultry drippings,—and fry it light +brown; then put on the peas and cold water and proceed just as we do +to-day for a plain pea soup, without any addition except a seasoning of +salt and pepper, and by and by a little flour and butter, which I shall +put in at the close, the object of which I will explain to you then.</p> + + +<h3 class="sectionhead"><a name="BEEF_AND_VEGETABLE_SOUP" id="BEEF_AND_VEGETABLE_SOUP"></a>BEEF AND VEGETABLE SOUP.</h3> + +<p>For four quarts of soup use one cupful each of the ingredients which I +shall name: lean beef cut in half-inch pieces; carrot, which must first +be scraped and then cut in half-inch bits; turnip, which must be peeled +and then cut in small pieces; rice, picked over, washed in cold water; +tomatoes, peeled and sliced if they are fresh; but if you use canned +tomatoes simply cut them in small pieces; half a cupful of onion, peeled +and chopped rather fine; and four quarts of cold water. First put the +water over the fire with the beef in it, and let it gradually heat; +while it is heating get ready all the other ingredients that I have +spoken of, and add them when the water is hot. Don’t<span class="pagenum"><a name="Page_19" id="Page_19">[19]</a></span> add salt for +seasoning until after the soup has been cooking for a little while, +because it would tend to harden the meat. When the soup is boiling, put +in all the other ingredients; and after the soup has cooked for an hour, +season it with salt and pepper. Cook it slowly for about two hours, or +until the vegetables are tender. The length of time will depend somewhat +on the season of the year. You will find that carrots and turnips, like +all vegetables which have woody fibre in them, will cook more quickly +early in the winter while they still have their natural moisture in +them. The later in the winter it grows the drier they get, the harder +the woody fibre is, and the longer it will take to cook them tender. So +you will cook the soup until the vegetables are tender; and then, having +seen that it is palatably seasoned, serve it with all the vegetables in +it. You notice that this is a thick soup, made in an entirely different +way from that which I made this morning. I think some of the ladies are +here who were here this morning. Then we were making clear soup which is +to be served without any vegetables in it. This is a good hearty soup +for every-day use; in fact it is so hearty that you can make the bulk of +a meal using this and bread or potatoes. When all the vegetables are +quite tender then the soup simply is to be served.</p> + +<p><a name="value_soup" id="value_soup"></a>Now, while I am preparing the soup, I want to say a little about the +value of soup as a food. This comes properly into our afternoon course +of instruction. Many of the ladies may not have thought of it in +precisely the connection in which I am going to speak of it. Habitually, +Americans do not use soup. Some have grown gradually accustomed to have +soup as a part of their every-day dinner, but as a rule people have it +once or twice a week. I am speaking now of average families. As a matter +of fact, it ought to be used every day, because it is not only a very +easy form in which to obtain nourishment, but you obtain from soup that +which you would not get from any other dish; that is, you get every +particle of the nourishment there is in the ingredients which you put +into the soup. You can make a perfectly nutritious and palatable meal +with soup at about one-half the cost of a meal without soup, because the +soup, if it is savory, will be eaten with a relish; and it will satisfy +the appetite for two reasons; the first I have already spoken +of—because you get every particle of nourishment there is in the +ingredients; and second, because directly you eat it—that is, directly +it reaches the stomach, some of its nutritious liquid properties<span class="pagenum"><a name="Page_20" id="Page_20">[20]</a></span> will +begin to be absorbed at once. They pass directly into the system, by the +process which is known in physiology as <i>osmosis</i>—that is, absorption +by the coats of the stomach; 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 it. A very familiar illustration of that +fact was made by Sir Henry Thompson several years ago, in his +exceedingly valuable article called “Food and Feeding,” where he said +that a hungry man eating clear soup for his dinner would feel a sense of +refreshment in less than three minutes; that is, 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 wine. He would feel +refreshed at once; his sense of hunger, which is the indication that his +system needs food, would be practically appeased within three minutes +from the time he had taken his soup.</p> + +<p><a name="soup_stimulant" id="soup_stimulant"></a>Then there is another very important question; and that is the effect of +soups and liquid foods on the appetite for stimulants. I am not a +temperance advocate in the sense in which the word is usually +understood. That is, I neither believe in nor advocate total abstinence; +but I do believe in temperance—in the temperate use of everything; no +matter whether it is drink, or food, or pleasure, in a life of work, so +that I speak solely from the standpoint of an advocate of the moderate +use of everything. The system requires a certain amount of liquid +nourishment. We have to get that in the form of liquid, and many people +take it by using water to excess—drinking quantities of water. On the +other hand, there are some people who never drink more than a glass of +water all day long. 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 hours. Some persons take it in the form of +tea and coffee; others drink beer and wine; but a certain amount of +liquid the system must have. Now, you can easily see that you can supply +a part of that liquid in the form of soups and stews. It is not possible +for many people to drink much cold water: it does not seem to agree with +them. The advocates of the latest craze, for hot water, will get their +quantity of liquid, but they will get it in a form that by and by will +make serious trouble for them; because, while under certain conditions +the entire mucous membrane or lining of the digestive tract, warm water +may be desirable, still the excessive use of it is very apt in time to +produces a serious congestion. Now, the fact once admitted that<span class="pagenum"><a name="Page_21" id="Page_21">[21]</a></span> we must +have a certain amount of liquid supplied to the system every day, then +the question comes of giving it in a form that will be the least +injurious to the system. I think I have shown you one or two good +reasons why soup supplies it well. On the score of economy there is no +food which can be as cheaply prepared as soup—that is, no palatable, +enjoyable, nutritious food. <a name="BEEF_AND_VEGETABLE_SOUP_2" id="BEEF_AND_VEGETABLE_SOUP_2"></a>It is possible to make this soup, this thick +soup which I am making now, in New York, and here also, I suppose, for +less than ten cents a gallon, buying the materials at retail; and I am +sure a gallon of this soup will go very far towards satisfying one’s +hunger. I presume, from what I have seen of the market reports in the +papers, that it can be made here quite as cheaply as it can in New York.</p> + +<p><i>Question.</i> Does that make very strong soup—does it give a very good +rich flavor of the meat, with one cupful of meat to a gallon of water?</p> + +<p><span class="smcap">Miss Corson.</span> That gives a perfectly nutritious soup. It gives as much +nutriment from the meat as is needed by the system.</p> + +<p><i>Question.</i> Wouldn’t a bone or two thrown in be a good thing?</p> + +<p><span class="smcap">Miss Corson.</span> You can put in bones if you want to. But I am giving you a +recipe for a perfectly nutritious soup, made upon the most economical +principles. The proportion of meat which I use here is all that is +required by the system in connection with the other ingredients. We +Americans have, as a rule, the idea that there is no nutritious food +except meat. We think that we get all our nourishment from meat; and the +other things—the vegetables and bread, and all those other articles of +food that we eat, are what the dressmakers would call “trimmings.” We do +not regard them as real nourishing food, when in reality there are some +vegetables which are nearly as nutritious as meat. Take for instance, +lentils; I do not know if you are familiar with them. They are a variety +of vetch or field pea, little flat, dried peas, that grow very +abundantly; in fact, if they are once planted in a field it is almost +impossible to root them out. They have been for ages used in all older +countries, in Egypt, in Asia, all through Europe, especially in Germany. +Within the last ten years they have become known in this country. +Lentils, with the addition of a very little fat in the form of fat meat, +suet drippings or butter, are quite as nutritious as meat; that is, they +sustain strength, and enable people to work just as well as meat. So, +you see, that so far as actual nourishment is concerned, <span class="pagenum"><a name="Page_22" id="Page_22">[22]</a></span>vegetables +approach closely to meat. Next to lentils come peas and beans, dried +peas and beans. I have not graded the different articles of food, 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 mind. Remember this, that meat is not the only +nutritious article of food in use, and we only need a certain quantity +of it. For instance, for the purpose of health meat once a day will +answer. It is very nice to have it two or even three times if we want +it, or if we can afford it; but if we have it once a day we answer all +the requirements of health, and in communities where it is not possible +to have an abundant supply of fresh meat, 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 +point.</p> + + +<h3 class="sectionhead"><a name="MEAT_STEWS" id="MEAT_STEWS"></a>MEAT STEWS.</h3> + +<p>For a brown stew, use any kind of dark meat. <a name="corr13" id="corr13"></a>To-day I am going to use +some of the cooked round of beef; but you can use fresh beef; you can +use raw beef, rare roast beef, or any of the dark meats; always use +white meats for white stews. Presently we will make a white stew of +veal; but for a brown stew use dark meats. Cut the meat in pieces about +an inch and a half square, put it over the fire with enough fat of some +kind to keep it from burning; use the fat of the meat, or drippings, or +butter, and brown it as fast as possible. If you make a stew large +enough for four or five people, use about three pounds of beef. As soon +as the meat is brown, sprinkle a heaping tablespoonful of flour over it; +then add enough boiling water to cover the meat, and three teaspoons of +vinegar. The vinegar is used for the purpose of softening the fibres of +the meat and making it tender. You will find that by adding vinegar to +meat in cooking, you can always make it tender. When we come to treat of +steak, I shall explain that. After the vinegar has been used, season the +meat palatably with salt and pepper, cover it, and let it cook very +gently for at least an hour, or until it is tender. To the stew add any +vegetable you wish, or cook it perfectly plain, having only the meat and +the gravy. To-day I am going to use carrots with it. For three pounds of +beef use carrots enough to fill a pint bowl after they are cut in little +slices, or in little quarters. Of course, if you add vegetables of any +kind,<span class="pagenum"><a name="Page_23" id="Page_23">[23]</a></span> carrots, turnips, or potatoes, you want to put them in long +enough before the meat is done to insure their being perfectly cooked. +For instance, carrots take from one to two hours to cook; I shall put +the carrots in directly I make the gravy. Turnips, if they are fresh, +will cook in about half an hour. Potatoes will cook in twenty minutes; +small onions will cook in from half to three-quarters of an hour. The +meat usually needs to cook about two hours. The meat being brown, I +shall put in a tablespoonful of flour, stirring it, and then send it +down to you so that you can see what it is like. The question naturally +would arise about the color of this stew, throwing in raw flour, the +white, uncooked flour. You can see for yourselves what the effect is.</p> + +<p><i>Question.</i> Does cold meat cook as long as raw?</p> + +<p><span class="smcap">Miss Corson.</span> If you use cold <a name="corr14" id="corr14"></a>meat, brown it just in the same way, just +exactly as we browned this, first in drippings or butter and then +putting in the flour; only if you use meat which already has been +cooked, it will not take it so long to cook as it does this raw meat.</p> + +<p><a name="white_stew" id="white_stew"></a>For a <i>white stew</i>, use any kind of white meat—veal, pork, poultry, or +lamb. To-day I shall use veal. To go back to the question which was +debated this morning about washing meat: first, wipe the meat all over +with a wet towel. It is important to have the towel clean. Wet the towel +in cold water and wipe the meat, then cut it in little pieces about two +inches square. The butcher will crack all the bones, and if you wish he +will cut the meat for you. At least he will crack the bones so that the +meat can be easily cut in pieces about two inches square. Put it over +the fire; suppose you have three pounds of meat; put it in cold water +enough to cover it. Let it slowly boil; when it boils, add about a +tablespoonful of salt and a dozen grains of peppercorns, or a small red +pepper, or if you have not either of those seasonings, about half a +saltspoonful of ordinary pepper; and let the meat boil slowly until it +is tender. That will be in from an hour to two hours, according to the +tenderness of the meat in the beginning. When the meat is tender lay a +clean towel in a colander, set over a bowl or an earthen jar, and pour +the meat and broth directly into the colander. Let the broth run through +the towel. If the meat has any particles of scum on it, wipe the pieces +with a wet towel to remove the scum. You can, in making the stew, remove +the scum as you would from clear soup, but in that case you have not +quite so<span class="pagenum"><a name="Page_24" id="Page_24">[24]</a></span> richly flavored a stew. The better way is to wipe off the +little particles after you have taken up the meat. Now you have the meat +cooked quite tender and the broth strained. Then you make the sauce. Any +of the ladies who were at the lesson this morning and saw the white +sauce made, will understand the principle upon which the sauce is made +for the stew. 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 meat; that would +be broth enough to cover it. Stir the butter and flour until they are +smoothly mixed; then begin to add the meat broth gradually until you +have used enough of the broth to make the sauce like thick cream. If you +find that you have not enough broth from the meat, add a little hot +water, to make the sauce or gravy like thick cream; then put the meat +into it. Season it palatably with salt and pepper, remembering that you +already have some seasoning in it. Stir the meat in the saucepan over +the fire until it is hot, and then serve it. That gives you a plain +white stew of meat. You can transform that into a dish called in French +cookery books <i>blanquette</i>, or white stew of meat, by adding to it just +before you take it off the fire a tablespoonful of chopped parsley and +the yolk of one egg. You will add the egg by separating the yolk from +the white, putting the yolk in a cup with two or three tablespoonfuls of +gravy from the meat and mix it well; then turn it all among the meat, +stir it and dish it at once. Don’t let the stew go back on the fire +after you put in the yolk of egg; it may curdle the egg if the sauce or +the stew boils after the egg is added. So you see you have a plain white +stew, or a stew with the addition of chopped parsley, or chopped parsley +and the yolk of an egg. Do not use the white of the egg.</p> + +<p><i>Question.</i> Why is not the fat meat as good as the lean?</p> + +<p><span class="smcap">Miss Corson.</span> Do you mean why is it not as nutritious? Lean meat +nourishes muscle and flesh. Fat meat affords heat to the system. That is +the reason why we naturally crave more fat meat in cold weather. It is +not so strengthening; it is heating and in that nutritious. A great deal +of its substance, of course, is wasted in the cooking. That is another +reason why, weight for weight, fat meat is not so nutritious as lean.</p> + +<p><i>Question.</i> In making this stew brown or white do you use bones?</p> + +<p><span class="smcap">Miss Corson.</span> You can use bones. In making the soup to-day I used cooked +lean meat that was on hand over from the soup<span class="pagenum"><a name="Page_25" id="Page_25">[25]</a></span> this morning. You can use +the breast of any kind of brown meat; you can use the ends of the ribs +of roast beef; you remember the rather fat ends of the ribs of roast +beef? After cooking the beef have these cut up in small pieces; after +you have cooked them in the stew if there is any excess of fat, as there +probably will be, skim that off and put it by to add to any brown stew +or gravy; the fat replaces drippings in that case. That is a very good +way to use ends of ribs of beef. Cold beefsteak makes a nice brown stew, +treated in this same way.</p> + +<p><i>Question.</i> Do you skim the stew?</p> + +<p><span class="smcap">Miss Corson.</span> No. Not unless you are going to make a perfectly clear soup +need you ever skim; because, as I explained this morning, the scum which +rises on the surface in boiling meat is not dirt, it is albumen and +blood, with the same nutritious properties as the meat itself, and you +do not want to remove them. If the water boils away in cooking soups and +stews always add a little more; it will save time if you add boiling +water, unless as in the case of peas, you add cold water for the purpose +of softening them. <a name="cook_dried_beans" id="cook_dried_beans"></a>You will find, if you are trying to cook dried beans, +that it will be well to add cold water, and boil them gradually.</p> + +<p><i>Question.</i> 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 cold?</p> + +<p><span class="smcap">Miss Corson.</span> That is simply a question of taste. It is not necessary to +do it. If you pour away the first water in which they come to a boil, +you pour away a certain amount of their nourishment, which already has +escaped in the water. Some people say that they like to pour away that +first water, because it carries off the strong taste of the beans. That +is a question for any one to settle individually. The water would not +have the strong taste of the beans if there were not some of the +nourishment of the beans in it. While we are on the subject of beans I +might tell you a good way to cook beans plainly, a favorite way in the +south of France, the beans to be served with roast mutton. Cook them in +just water enough to cover them, after having first washed them, adding +only water enough to keep them covered all the time. They are dried +white beans. Then at the last, when the beans are tender, leave off the +cover of the sauce pan and let the beans cook, so that nearly all the +water is evaporated, and the beans have about them simply water enough +to form a very thick sauce, just enough to moisten<span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span> them. Then they are +seasoned with salt and pepper. In that way they are served as stewed +beans, with roast mutton or roast lamb.</p> + +<p><a name="lentils" id="lentils"></a>In regard to the lentils that I was talking to you about, I think you +may be able to learn something more about them from Prof. Porter. He +probably would know. You long ago have made their acquaintance in the +form of the <i>tares</i> that the enemy sowed among the wheat. Lentils are +really a species of tare or vetch. 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 them; but very +likely if there are German people here, as I suppose there are,—there +are always German people in every thriving city,—they will already have +had them for sale in their special groceries; you can get them in that +way, and they make a very good winter vegetable to use alternately with +others. You cook them either by soaking them over night, or boil them +just as we boiled the peas, until they are tender, and then drain them, +and either heat them, with a little salt and pepper and butter, after +they are drained, or fry them. They are exceedingly nice fried with a +little chopped onion or parsley. If you have a pint bowl full of +lentils, use a tablespoonful of chopped parsley, a tablespoonful of +onion, very finely chopped; put the onion in the frying pan with a +tablespoonful of butter or drippings, and let it brown; then put in the +lentils and chopped parsley, a little salt and pepper, stir them till +you have them hot, and serve them. They are exceedingly good.</p> + +<p><span class="smcap">Prof. Porter.</span> I may say that the first cousin of the lentils is well +known among our Minnesota farmers in our wheat fields, and they are such +an intolerable pest that we prefer paying the duties on the German +article and importing them.</p> + + +<h3 class="sectionhead"><a name="PEA_SOUP_Continued" id="PEA_SOUP_Continued"></a>PEA SOUP—<i>Continued</i>.</h3> + +<div class="blockquot"> +<p class="titlepage">(The pea soap being now about ready to take up, Miss Corson +continued:)</p> +</div> + +<p>You know how the flour of the peas settles to the bottom of the soup +tureen or plate, and leaves the top clear? Prevent that by adding to the +soup, just before it is dished, a little paste made of flour and butter. +For four quarts of soup a tablespoonful of flour and a tablespoonful of +butter; mix the flour and butter to a smooth paste just before the soup +is done. After the peas are soft pour them into a fine sieve and rub +them through the sieve<span class="pagenum"><a name="Page_27" id="Page_27">[27]</a></span> with a potato masher; just a stout wire sieve. +After you have rubbed them through the sieve put them back into the soup +kettle with the soup, and mix the flour and butter in with them over the +fire; stir them until they come to a boil, then season palatably with +salt and pepper, and the soup is ready to serve. Remember this is a +perfectly plain soup I am making to-day, without the addition of meat of +any kind; but of course you will vary the flavor of the soup by adding +the bones of ham or other meat, or a very little fried onion. Now, you +can count for yourselves how cheap a soup that is.</p> + +<p><i>Question.</i> Can you give us your experience with regard to pea meal for +soup?</p> + +<p><span class="smcap">Miss Corson.</span> I have used one form that has been put on the New York +market. It was made of dried green peas. I do not know whether there is +on this market a meal made of the yellow peas. There is a German +preparation which is admirable. In New York it is for sale at the German +stores; but the meal of which I speak, the meal made of dried green +peas, was not at all satisfactory to me. Of course the meal of the green +peas has not the flavor of the split peas. 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 readily.</p> + +<p class="top2"><a name="brown_stew" id="brown_stew"></a>I have left the brown stew with all the fat on. 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 meat, a question of economy +and nourishment. If the people you are cooking for have good strong +digestions you do not need to remove the fat. The bread or potatoes +which are eaten with the stew will absorb it and will render it +perfectly digestible; and, of course, as I have already told you, the +fat serves certain purposes in nutrition. If you are cooking for people +having weak digestions then you would take the fat off the stew. The +white stew I am going to finish plain, without any parsley or +egg—simply seasoned with salt and pepper.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_28" id="Page_28">[28]</a></span></p> + +<h2 class="chapterhead"><a name="LECTURE_THIRD" id="LECTURE_THIRD"></a>LECTURE THIRD.</h2> + + +<p>Our lesson this morning is the clarifying of soup, or the soup stock +that we made yesterday; caramel for coloring soup, gravy and sauces; +baked whitefish, after a very nice Western fashion; beefsteak, broiled +and fried; and baked apple dumplings.</p> + +<p><a name="whitefish" id="whitefish"></a>The first thing I prepare will be the whitefish, after a method which I +learned from one of my Cleveland friends, who, by the way, is one of the +nicest cooks I know of. I shall use only a little butter, and tell you +about the wine which the recipe calls for. When the fish is prepared +especially for gentlemen, wine is considered exceedingly nice, but that, +as in all other cookery, is a matter of choice. We to-day will use some +butter, pepper and salt. I will tell you the kind of wine, and the +quantity that is used, when I come to cook the fish. In the winter, of +course, all the fish is frozen. We were speaking of that yesterday, how +to prepare frozen fish. In the first place, thaw it in plenty of cold +water. Put it in a large pan of cold water and let it stay till it is +perfectly thawed. Then cut it from the bone and take off the skin. Now, +please write down the directions, and then watch and see how I do it. +The fish simply has been scaled; to cut it from the bone, make one cut +down to the bone through the middle of the side of the fish, lengthwise; +having made that line, cut round under the head, to the bone; now lay +the knife against the bone of the fish, and turn it until you have the +blade cutting against the bone, holding the knife flat; it will take +that entire piece of the fish off; cut two pieces from one side of the +fish. Now I am going to cut from the other side in the same way, and +then I shall take the skin off. First take the four pieces of fish off +the bone; you will not find this at all difficult to do, ladies; after +you have done it once or twice it will be very easy, and if you have +fish that has not been frozen it will be much more easy to do than if +you have frozen fish, which, of course, will break a little. It is not +possible to keep the pieces entire, cutting from a frozen fish. One of +the ladies asks if this can be done as well if the fish has been dressed +by the fishmonger; that is, if the entrails have been taken out. Yes, +quite as well. This is not dressed simply because it had been sent from +market without being dressed. I did not take the trouble to have it +dressed here, as I am not going to use the bone of<span class="pagenum"><a name="Page_29" id="Page_29">[29]</a></span> the fish. After I +have finished giving you the direction for taking off the skin, I am +going to tell you how you could use the bone of the fish. To cut the +skin off the fish, lay the pieces of fish skin down on the board; then, +holding the knife down straight, cut through the fish until you feel the +skin under the knife; as soon as you feel the skin under the knife, +flatten the knife out so that it lies against the skin; cut away from +you, holding the knife perfectly level, leaving the skin between the +board and the knife. Hold the piece of fish in your fingers; lay it flat +on the board, skin down, keeping hold of the skin all the time. That +takes the skin off, and none of the fish; there is no waste there, and +it certainly is very much easier to eat fish in this shape than it is if +you have the skin and bone on it. Now, I assure you, ladies, if you only +hold the knife flat, you will have no trouble whatever in taking the +skin off. If you slant it you will cut through the skin of the fish, but +if you hold it perfectly flat you will have no trouble. Of course, with +certain kinds of fish there are bones that run transversely from the +spine out through the sides of the fish. You do not take these bones out +by this operation, but you take out the large back bone. It comes out +every time, and I assure you it is a very easy operation.</p> + +<p>After you have taken all the skin and bones from the fish, then, for +this special dish, cut it in small slices three inches long and a couple +of inches wide. Use two soup plates, or two dishes of the same size, +deep dishes that you can send to the table. Butter them very thickly, +both of them. Lay the fish in one of the dishes, season the layers with +salt and pepper, and put a very little butter between each layer, and +plenty of butter on the top. Turn the second plate over the first one, +upside down on it. Put the dishes with the fish between them into the +oven to bake for about twenty minutes, or until the fish flakes. You can +tell about that by opening the oven at the end of twenty minutes, and +lifting off the top plate; then you can see whether the fish is done or +not. Now, in the recipe of which I spoke to you first, the addition of +Sauterne wine is made. After the fish is put into the dish, being +seasoned as I have told you, using less butter than you would without +the wine, with half as much butter on the layers, pour on Sauterne +wine,—that is a light, rather acid wine,—just enough to moisten the +fish. In placing the fish into the dish it does not make any difference +which side you put down. You simply want to put the pieces nicely +<span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span>together so that when you come to help them you can lift each piece out +with a spoon. There is no acid that will take the place of the wine and +give the same taste. The fish is very nice cooked simply with the +butter, pepper and salt. You do not need the wine to make a nice dish, +only wine is used by the lady of whom I speak. That is her special +preparation of the dish. The wine is put in after the fish is in the +dish, just enough wine to moisten it. You will notice that often I will +make dishes that have no wine in them; if I make dishes that require +wine, I of course put it in, saying that you may use the wine or not, as +you please. In this instance I use butter, pepper and salt because it +makes a very nice dish, a very nice plain dish, but it is a distinct +dish, entirely different to the dish cooked with wine; simply two ways +of cooking fish, making two different dishes. For a fish of this +size—which probably weighed nearly three pounds—you may use about a +heaping tablespoonful of butter in all; that is, besides what you put on +the plates. You will butter the plates, and distribute butter throughout +the dish. The oven should be moderately hot, not hot enough to brown +it—hot enough to heat the plates, which are very thick, and to cook the +fish within twenty or twenty-five minutes.</p> + +<p><a name="remove_fish_odor" id="remove_fish_odor"></a>If you wash the board on which the fish is cut, at once, in plenty of +hot water, with soap and a little soda or borax all the odor of the fish +will be removed. Don’t let any of the utensils stand with the fish +drying on them, because if you do it will be very much harder to destroy +the odor. And, by the way, ladies, the odor of onions is another thing +that troubles some persons. The odor of onions on boards, knives and +dishes you can do away with entirely by using parsley. If you take a +knife with which you have cut onions, and chop a little parsley with it, +or draw the knife through the root of parsley two or three times, it +entirely destroys the odor of the onion. So that you see you never need +have any trouble in that way in the kitchen.</p> + +<p><a name="remove_onion_odor" id="remove_onion_odor"></a>One of the ladies asks me how to prevent the odor of onions going +through the house when you are cooking them. What makes onions, cabbage +and turnips smell when you are cooking them is the escape of an +exceedingly volatile oil which they all contain; in all of them it has +the same characteristics; it does not begin to escape until they are +tender. The oil does not begin to escape until the vegetables are +tender; if you continue to boil them after that, it will escape. If you +take up cabbage or turnips as soon as they are tender, that is, as soon +as their <span class="pagenum"><a name="Page_31" id="Page_31">[31]</a></span>substance begins to grow tender, you will notice there will be +comparatively little odor; but if you keep on boiling them, according to +the old-fashioned rules, for an hour, two hours, or three hours,—you +know you sometimes boil cabbage all day long,—you will be sure to have +a nice odor through the house. In cutting the onions, of course, if you +bend over them, that same oil rising from them escapes as you cut into +their substance, and will be sure to make you cry; but if you hold them +a little away from you in peeling them, or under water, or if you stand +where there is a draught blowing over your hands, it will blow that oil +away. In eating onions at the table, if you will subsequently eat +parsley dipped in vinegar, you will find that there will be very little +odor of the onion remaining in the breath.</p> + +<p><a name="white_fish_2" id="white_fish_2"></a>Now to return to our fish. After you have taken the flesh of the fish +off the bone, you still would see a little of the fish remaining, even +if you cut closely. Then draw the fish, and trim the bone; that is, cut +off the head, and the fins, and the tail, and take out the entrails of +the fish; then make a paste of dry mustard, salt, and a dust of Cayenne +pepper. For a bone the size we have here, a long bone like that, use two +heaping tablespoonfuls of mustard, a dust of Cayenne pepper and enough +vinegar, or Worcestershire sauce, to moisten the mustard to make a +paste, which is to be spread over the fishbone. Have the double wire +gridiron very thickly buttered, put the bone into the gridiron, brown it +quickly at a hot fire, and serve it simply as a relish. A sort of +Barmecide feast, but I assure you it is very nice with bread or crackers +and butter. It makes a very nice little relish. I might say, ladies, +that you can treat any kind of bones in this way. Cold roast beef bones +are exceedingly nice. Of course there will be more flesh on the beef +bones than on the fish bones.</p> + + +<h3 class="sectionhead"><a name="PLAIN_PASTRY" id="PLAIN_PASTRY"></a>PLAIN PASTRY.</h3> + +<p>Use butter, or lard, or very finely chopped suet. If you can get good +lard it makes nice pastry; by that I mean lard which has a very little +water in it. A good deal of the lard that you buy in the stores has a +large proportion of water in it, and I believe in these days it is apt +to be sophisticated with several articles which are not exactly lard, so +that home-made lard is decidedly the best; that which you try out +yourself. First take the butter, or whatever shortening you +use,—butter, lard, or<span class="pagenum"><a name="Page_32" id="Page_32">[32]</a></span> suet,—and mix it with twice the quantity of +flour. For instance, if you are going to use a pound of flour allow half +a pound of shortening. Take half the shortening and mix it with the +flour, using a knife. Then wet the mixed flour and butter with just +enough cold water to form a paste which you can roll out. If you mix +with a knife or spoon you avoid heating the pastry. After the flour and +the first half of the shortening have been mixed to a paste roll it out, +about half an inch thick, and put the rest of the shortening in flakes +on it. One of the ladies asks about putting flour on the pastry board: +Extra flour, of course, besides the quantity that you put in the pastry. +The only object in washing the butter is to get out any buttermilk that +there may be in it. After putting the butter—the second half of the +butter—over the pastry in rather large pieces, put just a little flour +over it, fold the pastry in such a way that the edge is turned up all +round to inclose the butter; that is about an inch and a half all round. +Fold the pastry together thin, and roll it out, and fold it several +times. Remember that the oftener you fold it and roll it the more flakes +you will have in the cooked pastry. Take care to use flour enough to +keep it from sticking to the board or the roller. You will remember the +pastry is not salted and unless the shortening has enough salt in it to +salt the flour, you must add it. Good lard makes a more tender pastry +than butter.</p> + +<p><i>Question.</i> Do you ever mix them?</p> + +<p><span class="smcap">Miss Corson.</span> Yes, you can mix them if you like, using part lard and part +butter. To roll out the pastry, roll it in a rather long strip, that is, +a strip about three times as long as it is wide. That enables you then +to fold it and keep it in a nice shape. It does not make any difference +whether you roll it from you or towards you. As many times as you roll +and fold it you give it three additional layers. Now I might keep on +rolling and folding indefinitely, and I simply should make the pastry +have more layers than this has, but I think you thoroughly understand +that, so that I will roll it out, and make our dumplings now. Only +remember that the more times you roll it the more folds you make, the +more layers you have in the pastry. Keep it as cool as possible all the +time. If you roll and fold it three times remember that you have nine +layers of butter and pastry. You can roll it out more than that if you +want to. Puff paste, which is rolled and folded in this way, has what is +called nine turns. Rolling and folding it three times makes a turn. The +object of using marble or stone pastry slabs is to keep the pastry +cool.<span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span> If you make more pastry than you want to use, wrap it in a +floured towel and put it in a very cool place; then when you are ready +to use it roll and fold it two or three times, and it will be very much +better than when first made. 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 formed, and you can pass it about. One of the ladies has asked me +about heating the flour. It is not necessary to heat the flour for +pastry, on the contrary, it would rather tend to spoil it. You want to +keep it as cool as possible. But in the winter when you are going to +make bread, if you heat the flour it facilitates the rising of the +bread; there you need the heat.</p> + + +<h3 class="sectionhead"><a name="BAKED_APPLE_DUMPLINGS" id="BAKED_APPLE_DUMPLINGS"></a>BAKED APPLE DUMPLINGS.</h3> + +<p>For apple dumplings, after the pastry is made, cut it in pieces about +four inches square and about a quarter of an inch thick. One of the +ladies asks about sifting the flour. That is necessary, always. For +apple dumplings, peel the apples and take out the cores, leaving the +apples as whole as possible. The corer that I have here is nothing but a +round tin cylinder. Use any apple corer that will take the core out +without breaking the apple. For this purpose Greening apples are the +nicest. These are table apples. Put an apple on each piece of pastry. In +the core of the apple put as much sugar as it will hold, and a very +small pinch of powdered cinnamon—about a quarter of a saltspoonful of +powdered cinnamon, or any powdered spice you prefer. 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 apple. Fasten the corners by moistening +them a little with cold water. After the dumplings are all made, brush +them over the top with water, or with melted butter, or with egg, +beaten; the entire egg, or if you have the white or the yolk, you can +beat that up; of course if you use just the yolk you make them a little +yellower. If you use the yolk of an egg, beat it with a little water. +Ladies are asking me about that little rolling pin. It is like that +little knife, it is bewitched, but the magic consists simply in keeping +the rolling pin perfectly smooth, and the knife sharp. That is made of +hard wood, and is polished so that it is perfectly smooth, and of course +I keep it so by not having it soaked in water. Instead of putting water +and soap on to clean it, it simply will be wiped with a wet cloth, and +then with a dry one. The thousand dents it has in it it has got by +travel; it has been<span class="pagenum"><a name="Page_34" id="Page_34">[34]</a></span> knocked around in my traveling trunk for the last +five years. The dents did not get in it by using it. It may be made of +any hard wood. One of the ladies asks me why I leave the corners of the +dumpling open. I could pat the crust around and bring it right up close +to the apple, but it would not be so light in the first place. The crust +will hold together, it will not break apart in baking, and you leave the +ends nice and light; and it makes a nicer-looking dumpling. The idea +seems to be that if I should close up the corners the juice of the +apples would stay in. It won’t boil out much, anyway.</p> + +<p>Now, ladies, I am going to take a little of the soup stock that we made +yesterday out in a cup and pass it, so you can see what it looks like +before it is clarified. That is the soup stock or broth that we made +yesterday. You will remember where your recipe ended yesterday, about +the soup stock being poured into a bowl and allowed to cool. That is the +condition in which the stock is now. After a little, I am going to tell +you about the clarifying of it, but now I want to finish telling you +about dumplings, so you will have all your dumpling recipes in one +place.</p> + +<p>The question was asked, I believe, about the temperature of the oven. +About the same as for the fish—a moderate oven, so you can put your +hand in and count, say fifteen, quickly. It takes from half an hour to +three-quarters to bake the dumplings. Be careful not to brown them. If +the pastry seems to be browning before the apples get done,—and +something will depend upon the kind of apples you use,—cover the pastry +with a buttered paper. The object of the egg on the dumplings is to make +them a little glossy. Use either butter, or egg, or water for brushing +over the tops.</p> + + +<h3 class="sectionhead"><a name="STEAMED_APPLE_DUMPLINGS" id="STEAMED_APPLE_DUMPLINGS"></a>STEAMED APPLE DUMPLINGS.</h3> + +<p>For steamed dumplings usually a suet crust is used. You could use this +crust if you wanted to, but it would not be sure to be light. It might +possibly absorb a little of the steam. For suet crust you would use half +a pound of suet chopped very fine, a teaspoonful of salt and a pound of +flour. Mix carefully the flour and suet and salt with enough cold water +to make a pastry just soft enough to roll out. Roll it out about a +quarter of an inch thick, and then cut it in little squares; prepare the +apples just as I prepare them for the baked dumpling; instead of folding +the crust up and leaving the corners open, pat it with your hands so +that you entirely inclose the apple. Just roll the<span class="pagenum"><a name="Page_35" id="Page_35">[35]</a></span> pastry out once and +then inclose the apples in it, and put the dumpling into the steamer; +that is, an ordinary tin steamer; set over a pot of boiling water and +steam the dumplings until they are done. You must decide that by running +a trussing needle or knitting needle through the pastry into the apple. +It may take an hour and a half to steam the dumplings; be sure they are +done.</p> + +<p><a name="light_pastry" id="light_pastry"></a>For another kind of pastry that has been described to me by enthusiastic +gentlemen who used to have mothers, a kind of pastry “that melted in +your mouth;” it is very easy to make that; not a flaky pastry, but a +soft, exceedingly tender pastry that really crumbles. To do that you +simply rub all of the shortening into the flour. Half a pound of +shortening and a pound of flour; put the shortening into the flour with +the salt; rub them with your hands till you have the shortening +thoroughly mixed with the flour. It looks like meal; the ingredients +must be thoroughly mixed, but not melted together; then use just enough +cold water to make the pastry, and roll it out just once, and use it; be +sure to keep it cool.</p> + +<p><i>Question.</i> Did you say an hour and a half for steamed dumpling?</p> + +<p><span class="smcap">Miss Corson.</span> It will take nearly that, but you must try them; try them +at the end of an hour. For the dumpling you can use one of the sauces I +told you of yesterday morning, white cream sauce, or you can use simply +powdered sugar, or powdered sugar mixed with a little cinnamon. You can +use a hard sauce, which is butter and sugar mixed together in equal +quantities, with any flavoring you like.</p> + + +<h3 class="sectionhead"><a name="FRIED_BEEFSTEAK" id="FRIED_BEEFSTEAK"></a>FRIED BEEFSTEAK.</h3> + +<p>That is supposed to be the great abomination of American cooking, so +that we are going now to see whether it can not be nearly as nicely +fried as broiled. It seems a heresy, but it is true, and there are very +many occasions where it is not possible to broil in an ordinary kitchen; +the fire may not be good, or uncovering it may cool the oven. There is a +very important secret in frying beefsteak, or chops, and that is to have +the pan hot before you put the meat into it. It doesn’t make any +difference what kind of a pan you use. Use the ordinary iron frying pan, +the old-fashioned spider, or dripping pan, if you wish to; but have the +pan hot; have the pan hot enough to sear the<span class="pagenum"><a name="Page_36" id="Page_36">[36]</a></span> outside of the meat +directly it touches it; after the pan is hot put the beefsteak, or +chops—because they are both cooked in the same way—into the hot pan. +If the meat is entirely lean, if there is not a particle of fat on it, +you may put not more than half a teaspoonful of butter in the pan; run +it quickly over the bottom of the pan. But I never saw meat yet so lean, +unless the fat was all trimmed off, that there was not fat enough to +cook any chop or steak. The portion of fat you will usually find on meat +is about one-third, unless you take the meat from the short loin; that +is called the porterhouse, or tenderloin steak. In that case you have an +excess of fat; there is more than one-third, reckoning in the kidney +fat, or suet. You may cut away some of the fat, unless the butchers have +cut it away. The butcher has already cut it away from this <a name="corr15" id="corr15"></a>piece, and, +by the way, I notice that Minneapolis butchers cut a very long and thin +steak. Now I would not advise the cooking, broiling or frying of that +thin end. I would rather buy two steaks of that kind and cut off that +and use it for stewing, because it would stew very nicely; broiled it +will be rather tough.</p> + +<p>As my frying pan is small I am going to cut the steak short. These +steaks are cut too thin. A beefsteak to be nice should be over an inch +thick—an inch and a half thick. You can easily economise on a thick +steak by simply cutting it in halves, and using only as much of it as +you want at once, because in almost any weather steak will keep at least +over night. Have it too thick rather than too thin. Have it just the +thickness you want and then cut it in two, using part only if you only +need part of it. Trim off the outside skin, the tough skin; scrape the +steak to make sure that there are no particles of bone on it. That bone, +of course, comes in sawing the steak. Cut off the cartilage at the top +of the steak, otherwise the steak may curl up. Have your pan hot enough +to make it sear. Put the steak in and brown it quickly, first on one +side and then on the other. In turning the steak run a knife or fork +under it and lift it. Don’t stick a fork into it, because by doing that +you make little holes in the fibre of the steak and so let the juice +escape.</p> + +<p><a name="beef_pounding" id="beef_pounding"></a><i>Question.</i> Will you pound your steak?</p> + +<p><span class="smcap">Miss <a name="corr16" id="corr16"></a>Corson.</span> No, decidedly not; that lets out the juice. You make little +holes in the steak if you stick a fork into it, and by pounding you let +the juice out. Now, you want to keep all the juice in the steak, all the +juice that you can; so that, in turning the steak simply lift it with a +fork or knife and turn it over;<span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span> when it is brown on both sides push the +frying pan back toward the back part of the fire, and finish cooking it +until it is done to your taste. After it is brown on one side, turn it +over; and then, after that, you can turn it once or twice; the frequent +turning does not make any difference after you have got it browned on +both sides and you can keep all the juice in. Turn it as soon as it is +brown at first; have the hottest kind of a fire; get it brown on the +under side as fast as you can; don’t be afraid of burning it; then turn +it over and brown it on the other side; after that you can turn it as +often as you please. Some people like their steak rare, some medium +rare, and some well done. To test steak, do not cut into it to see if it +is done, but press your finger on it, on the substance of the steak. If +you do that quickly you won’t burn your finger. As long as the steak is +very rare the fibre of the meat will be elastic, and directly you take +your finger up the fibre will press up again; there will be no dent +there. When it is medium rare just a little dent will remain from the +pressure, because the fibre is less elastic. When it is well done you +can press on it and make a little hollow that will stay there. Do not +season the meat until after it is done; don’t put salt on any meat +before cooking; you draw out the juice by salting it.</p> + +<p><a name="beef_seasoning" id="beef_seasoning"></a>Now for the seasoning of the steak. I have already said that to apply +salt to the cut fibre of meat will be sure to draw out the juice, so +that you do not want to season a steak until it is done. When it is done +season it with salt, pepper and butter. The quantities you use depend +upon the taste. That rule applies whether steak is broiled or fried. On +that plate you will see the drippings, all that was in the frying pan. +There is no juice of the meat there; it is simply browned fat. Whatever +juice there was in the meat is still there. Broiled steak is cooked on +precisely the same principle. It is to be put just as near the fire as +you can get it. After the broiled steak is browned on one side and then +on the other, just as fast as you can brown it; don’t be afraid of +burning it; you need to watch it; then move it away from the fire, and +let it cook as much as you like. Test it in the same way I told you to +test fried steak. When it is done put it on a hot dish; put butter, +pepper and salt on it, and serve it hot.</p> + +<p><i>Question.</i> What do you do when the fat drops in the fire and blazes?</p> + +<p><span class="smcap">Miss <a name="corr17" id="corr17"></a>Corson.</span> Of course it will do that, but that will help<span class="pagenum"><a name="Page_38" id="Page_38">[38]</a></span> brown the +steak. If it is possible to broil under the fire it is very much nicer. +Sometimes the front of the stove is so arranged that you can let it down +and run the gridiron under it; 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 it; that will help to destroy the odor. If the meat is frozen +you should put it in cold water to thaw before cooking it; you can not +avoid in that case washing the meat. To return to the matter of pounding +steak: If you pound or break the fibre of meat in any way you let the +juice escape; that makes the meat dry.</p> + +<p><i>Question.</i> What do you say to the notion that so many have, that +pounding the meat makes it tender?</p> + +<p><a name="tenderize_beef" id="tenderize_beef"></a><span class="smcap">Miss Corson.</span> You do nothing but break the fibre and save yourself the +trouble of chewing the steak. To encourage laziness it is a very good +idea. But remember, if you drive the juice out of the steak by pounding +you destroy its nutriment. You need the juice in the steak. Now, there +is a remedy for the toughness of steak, which I can give you, depending +upon whether you like salad oil. If you do not, you ought to learn to, +because it is one of the most nutritious and purest of the fats when it +is perfectly good. Good sweet salad oil is preferable to any animal or +vegetable fat for purposes of nutriment. There is no reason why you +should not use salad oil on the score of health. A great many people +object to it; they do not like the idea; they think it is rather +foreign, and to some people it is distasteful, but they have very strong +memories of childhood and another kind of oil. You know even that kind +of oil in these days does not taste badly. Olive oil, the peanut oil, or +lard oil, when they are fresh and sweet, are very desirable. To soften +the fibre of the meat with vinegar and salad oil put on the platter +about three tablespoonfuls of salad oil, and half a teacupful of vinegar +and a pinch of pepper; no salt. Put these on the platter; then lay the +raw steak on the platter, and let it stand at least an hour; then turn +it over and let it stand another hour. The longer you can let it stand, +if it is in the daytime, turning it over every hour, the tenderer you +will make it. The vinegar makes the fibre of the meat tender, and the +oil keeps it so. That is, the vinegar softens the fibre of the meat and +the oil keeps it soft. If you want to prepare it for over night put it +in the oil and vinegar about 6 o’clock, about supper time, and let it +stand till bed time, then turn it over, and let it stand till morning. +When you come to cook the steak do not wipe the oil and vinegar off; +simply let<span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span> what will run off, and then lay the meat on the gridiron and +broil it, or fry it; there will be no taste perceptible if the oil is +good.</p> + + +<h3 class="sectionhead"><a name="CARAMEL_FOR_COLORING_SOUP" id="CARAMEL_FOR_COLORING_SOUP"></a>CARAMEL FOR COLORING SOUP.</h3> + +<p>A heaping tablespoonful of common brown sugar if you have it; if not, +use any kind of sugar; put it in the frying pan and stir it until it is +dark brown; that is, until it is on the point of burning; see that it +browns evenly. Then put in a tablespoonful of water, either hot or +cold—it does not make any difference; stir that until it is mixed with +the sugar; then another tablespoonful, until you have used about half a +cupful of water. If you should pour the water all in at once the sugar +would simply boil over and burn you. Use about half a cupful of water, +adding it gradually, and stirring until the burnt sugar is dissolved. +That gives you the caramel. Now, while I am making the caramel, I will +describe to you the clarifying of the soup.</p> + + +<h3 class="sectionhead"><a name="CLARIFYING_SOUP" id="CLARIFYING_SOUP"></a>CLARIFYING SOUP.</h3> + +<p>To clarify soup stock: For each quart use the white and shell of one egg +and one tablespoonful of cold water. Put the white and shell of the egg +and the cold water into the bottom of the saucepan, and mix them +together. Then put in the soup stock. Set the saucepan over the fire and +let it boil gradually, 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 boil. When you have the stock made quite hot, when it begins +to boil, then you do not need to stir it; but let it boil until the egg +rises to the surface in the form of a thick, white scum, and the soup +underneath looks perfectly clear, like sherry wine. Then strain it. When +the egg is thick and white, as you see this, and the soup is clear +underneath, set a colander in an earthen bowl, put a folded towel, +doubled, in it, pour the soup into the bowl, and let it run through the +colander without squeezing the towel. You see that is a repetition of +the direction I gave you for straining the soup in the first place. The +egg is in the towel. Now, I am going to put some of the soup into a +goblet before coloring it, so that you can see the natural color. A +light straw-color is the proper color for clear soup. You will very +often find clear soup<span class="pagenum"><a name="Page_40" id="Page_40">[40]</a></span> served to you, even at nice hotels, much darker +than that; as dark as what I am going to make now, which is the proper +color for the luncheon soups called <i>bouillon</i>. The coloring is a matter +of taste. The clear soup, or <i>consomme</i>, is to be served plain like +that, or with the addition of any macaroni paste, or poached eggs, and +then it takes its name from the additional ingredient which goes into +the clear soup. Julienne soup is served with strips of vegetables in it, +as I may tell you in some subsequent lesson.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="LECTURE_FOURTH" id="LECTURE_FOURTH"></a>LECTURE FOURTH.</h2> + + +<h3 class="sectionhead"><a name="SLICED_APPLE_PIE" id="SLICED_APPLE_PIE"></a>SLICED APPLE PIE.</h3> + +<p>Half a pound of shortening to a pound of flour, the shortening to be +rubbed into the flour with the hands until it is so thoroughly mixed +that it seems like meal, but not at all melted or softened; then just +enough cold water to make a pastry which will roll out. Roll out the +pastry and use it at once to line the pie plates. Fill the plates with +sliced apples, or with any fruit or mince meat. To-day I shall use +sliced apples. Sprinkle flour over the pastry, and then roll it out and +line the plates; wet the lower crust to make the upper crust stick to +it. Cut two or three little slits in the upper crust. Take care not to +press the outer edges of the crust together. After the upper crust has +been put on the pie brush it with beaten egg, if you wish it to be +glossy when it is done. Then put it in a moderate oven and bake it for +three-quarters of an hour, until you are very sure that the apple is +done. You can tell that by trying the apple through the little cuts that +you make in the pastry. This morning, in making pastry, you remember +that we rolled and folded it a number of times. I simply roll this out +once, just enough to get it thin enough to use for my pie. First roll +out the pastry, and cut off the cover for the top of the pie. Lay it one +side, and then roll out the rest and use it for the pie, as I have +already directed. Use Greening apples if you can get them. These are +table apples. They are not so good for pies for two or three reasons. +They will not keep their form when they are baked in the pie, and they +may not be perfectly tender. These will break and grow very soft as soon +as they begin to cook.</p> + +<p><span class="pagenum"><a name="Page_41" id="Page_41">[41]</a></span></p> + +<p>I might, while I am making our pie, say a little about flour <a name="corr18" id="corr18"></a>in general +use in the family. As a rule I use what is called pastry flour, best for +pie crusts. Pastry flour has more starch in it than ordinary family +flour, or bread flour. The starch is the interior of the grain. The +family flour is the grain ground entire, only the husk being removed. +From grain ground in that way none of the nutritious elements are +removed. You get a greater proportion of gluten, and some of the mineral +elements of the grain that lie close to the husk; the flour that has an +excess of gluten in it will absorb more water than pastry flour, or +flour composed chiefly of starch, and it will make a tougher dough, +either in the form of pie crust or bread than a flour which has the most +starch in it. It is more nutritious than starchy flour, so that if you +want tender, rather white pastry and bread, you must make up your minds +to sacrifice some of the nutritious elements of the flour. All through +the West the flour which is marketed is made, I think, from the entire +wheat, and that is more thoroughly good, and more nutritious, than the +so-called choice pastry flour. In the West you have a better flour than +we at the East do, if we depend upon the Eastern mills. There are some +very good brands of flour made in New York State, but as a rule they are +not so full of gluten and not so nutritious as the Western flours. Where +flour is made from winter wheat, which lies in the ground all winter +long and gathers more of the mineral elements of the soil than spring +wheat does, the flour is superior.</p> + +<p>The pie is now heaped full of sliced apples by using about half a dozen +rather small apples. I suppose you think this is a rather extravagant +way to make a pie, but you do not need to put so many apples in unless +you want to; we want a nice thick pie. This is cinnamon that I am using +for flavoring. Put two heaping tablespoonfuls of sugar on top of the +apples in the pie. Finally brush the top of the pie, either with beaten +egg or with a little sugar and water dissolved, and put it into the oven +to bake.</p> + + +<h3 class="sectionhead"><a name="BREAD_MAKING" id="BREAD_MAKING"></a>BREAD MAKING.</h3> + +<p>Now take your recipe for bread making. Use the compressed yeast which +you buy at the grocery store. For two small loaves of bread or a large +pan of biscuit use a whole cake of yeast. Dissolve the yeast in lukewarm +water, a cupful of lukewarm water. Then add enough flour to form a thick +batter; that will be about a cupful of flour; a thick batter which will +cling to the mixing<span class="pagenum"><a name="Page_42" id="Page_42">[42]</a></span> spoon when you lift the spoon and let a drop fall +on the surface. Cover the bowl with a towel folded several times, or a +thick cloth, so that all the heat can be retained. Then set the bowl +somewhere near the fire, in a place not too hot to bear your hand, and +let it stand for about half an hour, or until the batter is light and +foamy. Keep the bowl covered all the time, and take care that you do not +have it in too hot a place. Don’t have it in a place where you can not +bear your hand. After the sponge—as the batter is called—is light and +foaming, mix in another cupful of lukewarm water in which a teaspoonful +of salt is dissolved. After the second cupful of lukewarm water with the +teaspoonful of salt dissolved in it, add enough flour to form a dough +stiff enough to knead with the hands. Knead the dough on the board for +just five minutes. Some good housekeepers would declare that just five +minutes’ kneading is flying in the face of Providence in the way of +bread making, but I assure you it is enough. That is, it is enough to +give you bread of a firm, fine grain, perfectly even in its consistency. +It won’t be full of large, uneven holes; it will be firm, fine bread. +After you have kneaded the bread five minutes make it up in a little +loaf, or two loaves, as you like; put them in small iron pans, +buttered—black iron bread pans—and set them again by the fire, where +you can bear your hand, and let the little loaves of dough rise until +they are just twice as large as when you put them down. That generally +will take about half an hour if the yeast is good. Brush the loaves over +the top with a little melted butter, or with a teaspoonful of sugar +dissolved in water. Put them in the oven and bake them. 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 way. If +the needle or knife comes out clean and bright the bread is done. It may +take from half an hour to an hour to bake the bread. In the stove that I +used the first morning over in the other building I have baked a loaf of +bread, the size of those I am going to show you, in eleven minutes. I +had not realized that bread could be baked thoroughly in so short a +time, but one day in Northampton, Mass., one of my class timed the +baking of the bread. A loaf of bread of that size was baked in eleven +minutes. This same bread dough you can make up in the form of little +rolls. I will make part of it up in rolls. Of course you will understand +that the smaller the piece of dough the more rapidly it will rise the +second time, and the quicker<span class="pagenum"><a name="Page_43" id="Page_43">[43]</a></span> you will be enabled to bake it. So if you +are in a hurry, and want bread baked quickly, you will make it in the +form of little rolls; when I make the rolls I will describe the process.</p> + +<p><i>Question.</i> Should bread be baked a long or a short time?</p> + +<p><span class="smcap">Miss Corson.</span> The sooner it can be baked the better. There is no special +object to be gained in the baking of bread except to thoroughly cook the +dough. It can not affect the nutriment of the flour very much whether it +takes a longer or a shorter time. The nutriment of the flour might be +slightly wasted if it took a very long time. There is no objection to +baking bread as quickly as it can be done.</p> + +<p>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 bread. The +object of raising bread is simply to make it digestible by separating +the mass of the dough. If it is firm and solid, that is, if the bread is +heavy, it can not be easily penetrated by the gastric juice, and +consequently is indigestible. So that the most healthy bread is that +which is sufficiently light and porous to allow the gastric juice to +penetrate it easily. Only a mechanical operation is required to make the +bread light. Now that process which will most quickly make the bread +dough light is the most desirable. The longer you take to raise bread, +the more slowly you raise, the more of the nutriment of the flour you +destroy by the process of fermentation that lightens the bread. The +yeast combining with water at a certain temperature causes fermentation, +and from that fermentation carbolic acid gas is evolved, which forces +its way up through the dough and fills it with little bubbles,—in other +words, makes it light. Now the more quickly you can accomplish that +fermentation, or rather lightening of the dough by the formation of +little air cells, the more you will preserve the nutriment of the flour.</p> + +<p><a name="yeast" id="yeast"></a>The idea prevails to some extent that if ladies use as much yeast as I +have to-day the bread will taste of the yeast. It will not if the yeast +is fresh. If the yeast is old or sour it will taste. But you can use as +much as I have shown you and not have the bread taste after it is done. +You see my object in using a great deal of yeast, proportionately, is to +accomplish the lightening of the dough in a very short time. The best +bread that ever was made or that ever was put on the market was raised +mechanically, without the action of yeast; it was called aerated bread. +It was bread dough lightened by a mechanical process. Carbonic acid gas +was driven into the dough by machinery after the<span class="pagenum"><a name="Page_44" id="Page_44">[44]</a></span> flour was mixed with +salt water; and the bread made was very light and every particle of the +nourishment preserved in that way.</p> + +<p><i>Question.</i> Do you ever put sugar in bread?</p> + +<p><span class="smcap">Miss Corson.</span> You can put in anything you like. You can put sugar, or +milk, or anything you like in the bread to vary it. I will use nothing +to-day but yeast, flour, water, and salt. This is perfectly plain, +wholesome bread. You put milk in bread and it makes it dry quicker. +Vienna bread, which is made partly of milk, dries more quickly than any +other bread that is made. You can make any variation you like from the +recipe I have given you. I have given you a perfectly plain home-made +bread.</p> + +<p><i>Question.</i> Do you ever scald the flour for bread?</p> + +<p><span class="smcap">Miss Corson.</span> You can scald the flour if you wish, but you do not +accomplish any special purpose by it. In the winter time, if you heat +the flour before you mix it with yeast and warm water, you increase the +rapidity with which the bread dough rises.</p> + +<p><a name="graham_bread" id="graham_bread"></a><i>Question.</i> How would you make brown bread—ordinary graham bread?</p> + +<p><span class="smcap">Miss Corson.</span> Use graham flour; mix your white flour with <a name="corr19" id="corr19"></a>it, if it is +for graham bread proper; if it is for graham gems use simply graham +flour, water and salt, beaten together. Graham flour, salt and water +beaten together into a form and baked in little buttered tins is the +graham bread pure and simple of the Grahamites. It is not necessary to +knead bread more than once to secure lightness. I have already said that +the longer you prolong the process of bread making the more of the +nourishment of the flour you destroy. You will see when the bread is +baked to-day, if we are fortunate in our baking, that the bread is +perfectly light and of even grain.</p> + + +<h3 class="sectionhead"><a name="BREAD_AND_APPLE_PUDDING" id="BREAD_AND_APPLE_PUDDING"></a>BREAD AND APPLE PUDDING.</h3> + +<p>Stale bread cut in slices or small pieces, fill a pudding dish of medium +size, only three eggs, or if eggs are very dear, four tablespoonfuls of +sugar, and a pint of milk, or enough more milk to saturate the bread. If +the bread is very stale and dry you will have to use a pint and a half +of milk. Three eggs, a pint of milk, four tablespoons of sugar, will +make about a quart of liquid. The custard you pour over the bread; let +the custard<span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span> soak into the bread; then on the top of the pudding put a +layer of fruit about an inch thick. You may vary the fruit, using sliced +apples, or dried apples which have been soaked over night, and then +stewed tender, dried peaches treated in the same way, or canned peaches, +canned pears—any fruit you like. In the summer, in berry season, use +berries. If the fruit is sour sprinkle it with sugar; then put the +pudding in the oven and bake it. You can use dried fruit with this +pudding, such as raisins or currants, but you put the fruit in through +the pudding instead of on top. If you want to make the pudding +particularly good you will separate the white and yolks of the eggs, mix +the yolks of the eggs with the milk and sugar; save the whites until the +pudding is done; in that case you have to use a little more milk +proportionately. Save the whites until the pudding is done, then beat +them to a stiff froth and add to it three heaping tablespoons of +powdered sugar, very gently mixing them, just as I mixed that light +omelette yesterday. That makes what is called a <i>meringue</i>. Put the +<i>meringue</i> over the top of the pudding after it is done; run it through +the oven for about a minute, just long enough to color it slightly, and +then serve the pudding.</p> + +<p>If you want the pudding entirely smooth when it is done, you must break +the bread up in the custard before you bake it. My way is simply to +saturate the bread with the custard. You can beat it if you wish. The +pudding will be slightly liquid, like bread pudding, and then the fruit, +if it is juicy, makes it still more liquid, and if you add the +<i>meringue</i>, that of itself is a sauce. You will notice, as a rule, that +I make everything as plain as possible, because I wish to demonstrate +that plain dishes cooked with simple and few materials, can be very +good. Perforated tin pie plates bake very nicely. Of course you want to +take care to have the bottom crust thick enough, so that none of the +juice from fruit pies will run through. If the oven is very hot on the +bottom, it will not do to set a pie on the very bottom; a grating must +be used. You will have to use your judgment about baking, watching the +pie, and taking care that it does not get burnt.</p> + +<p><a name="bread_making_2" id="bread_making_2"></a>(Returning to the bread making, Miss Corson continued:)</p> + +<p>Now I am going to put the second cup of water and flour into the dough. +You want to remember, in raising bread, to keep it always at the same +temperature until you get it light. It should be set where you can put +your hand without burning. Keep the bowl, containing the sponge, just +warm. You don’t<span class="pagenum"><a name="Page_46" id="Page_46">[46]</a></span> want it anywhere where it will get so hot as to scald +the sponge. You can set the bowl in winter over boiling water to keep +the temperature equal.</p> + +<p><a name="rhubarb_pie" id="rhubarb_pie"></a>(A question was asked in regard to rhubarb pie.)</p> + +<p><span class="smcap">Miss Corson.</span> Some ladies put the rhubarb raw into the pies when they +make rhubarb pies, trusting to its cooking while the crust is baking; +others stew it with sugar before they put it in the pies. When it comes +in from the market it should be cut in little pieces about half an inch +long, and the outside, or thin skin, stripped off. It requires a great +deal of sugar, whether you put it into the pie uncooked, or you first +cook it. It makes an exceedingly nice acid pie. Usually the best way is +to stew it first before you put it in the pie. That gives it to you in +the form of a pulp. If you put it raw into the pie, to a certain extent +the form is perfect, that is, it retains its little block-like shape +after it is cooked.</p> + +<p><a name="bread_making_3" id="bread_making_3"></a>(The bread now being ready to knead, Miss Corson recurred to that +subject.)</p> + +<p>I will take for the dough three cups of flour, about three heaping +cupfuls besides the first one. There was an old adage to the effect that +some imaginary substance called “elbow grease” was necessary in kneading +bread. I presume that is another name for force. But there is no special +strength necessary. The bread is kneaded for the purpose of entangling a +little more air in it, and you accomplish that by folding and refolding +it, as I am doing; just using enough flour to keep it from sticking to +your hands. In five minutes you will find that you have a rather smooth, +soft dough, that does not stick to your hands. That is all you want. You +will always find perfectly good yeast in any town, or you can make the +yeast yourself.</p> + +<p><i>Question.</i> If you use twice as much flour would you use twice as much +yeast?</p> + +<p><span class="smcap">Miss Corson.</span> 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-day, until you reach as much as six or seven pounds of flour, and +then you would not need to use proportionately as much yeast. You could +diminish the quantity a little. You see, the object of using plenty of +yeast is to get the bread raised quickly.</p> + +<p><i>Question.</i> Doesn’t home-made yeast make heartier bread than the other?</p> + +<p><span class="smcap">Miss Corson.</span> It makes bread less digestible—it may be<span class="pagenum"><a name="Page_47" id="Page_47">[47]</a></span> heartier in that +sense; the Irishman does not like his potatoes quite done; he thinks +them heartier when they are somewhat indigestible. There could not be +more nutritious or wholesome bread than this quickly raised bread. I +have given you several very good reasons for raising bread as quickly as +possible. Bread raised more slowly is not so nutritious, because some of +the nutritive elements are destroyed in the fermentation which goes on +in the slow process.</p> + +<p><a name="bread_rolls" id="bread_rolls"></a>To make rolls, take small pieces of dough and make them round, and cut +them nearly through the centre. Put the rolls in a buttered pan; cover +them up with a cloth and let them rise double their original size, where +you can bear your hand. Then bake them. Let the dough always rise until +it is twice its size before baking. I think I have already explained to +you that if you want the bread or roll glossy you can brush it with +sugar and water, or melted butter. These rolls will be set on the top of +the stove to rise, just like bread. As soon as they are twice their size +they go into the oven to bake.</p> + +<p><i>Question.</i> Do you ever use any shortening in the rolls?</p> + +<p><span class="smcap">Miss Corson.</span> You can use it if you want to. Knead butter in the part of +the dough that is designed for rolls—say a tablespoonful of butter; put +it in when you are doing the five minutes’ kneading. There is no reason +why you should not knead in anything that your fancy calls for, +providing it is edible.</p> + +<p><a name="no_juice_run" id="no_juice_run"></a>Now I will show you how you can prevent the juice running out of fruit +pies. For fruit pies—pies made in the summer time, of juicy +fruits—better use no under crust. Take a deep dish; put the fruit into +the dish, heaping it a little, just as I heaped the apples; wet the +edges of the dish with cold water; lay the pastry on the dish and press +it very slightly, <i>not on the edge itself</i>, because that makes the +pastry heavy, but just inside of the edge. As I press it I leave the +edge intact; press the pastry against the dish all the way round; then +with your finger make a little groove all the way round your pie, inside +the edge of the crust; then, with a little knife, cut holes in the +groove. Now, when the juice of the fruit boils out, as it will, instead +of forcing its way out of the edges, the crust will be held upon the wet +dish, and the fruit juice will boil out in the little groove and stay +there. To serve the pie, you cut the upper crust with a sharp knife, and +serve with a spoon, taking a piece of crust and plenty of fruit out on +each plate. No under crust is there. If you have an under crust with +very juicy pie it will be pretty<span class="pagenum"><a name="Page_48" id="Page_48">[48]</a></span> sure to be soggy and heavy. The +English way of serving these pies is a very nice one, and is, as I have +described, with whipped cream. Serve whipped cream with a fruit pie. +Among other nice things that we can not get in this country is +Devonshire cream, which is a cream almost as thick as the hard sauce you +make by mixing powdered sugar and egg together; it is thick enough +almost to cut. We can not get that cream here, but use thick, nice +cream, sweetened or not, as you like. One of my English friends, who +first taught me this way of serving pie, said that at her home they +never sweetened the cream; they simply whipped it to a froth and served +it piled up on a dish by the side of the pie. The pie was taken out on a +plate, and then two or three spoonfuls of this whipped cream laid on the +plate by the side of the pie. You can sweeten it if you like.</p> + + +<h3 class="sectionhead"><a name="MERINGUE" id="MERINGUE"></a>MERINGUE.</h3> + +<p>I will next make a <i>meringue</i>. I have already told you to use the whites +of three eggs, three tablespoonfuls of powdered sugar—and that really +must be pulverized very fine and sifted. In beating the eggs you can +always get them light very quickly, if they are reasonably cold in the +beginning, by beating with a change of movement. Beat until your hand +grows tired, and then simply change the way you hold the beater. Don’t +stop beating. Of course you can use any kind of an egg-whip you like. +This which I use is made of twisted wire. Only take care to have the egg +beaten entirely stiff. Do not have any liquid egg in the bottom of the +bowl. In the summer time you can cool the egg by putting in a little +pinch of salt if it does not beat stiff at once. I would not advise +using an egg that had the least odor about it. As soon as the custard in +the pudding is done we are going to take the pudding out of the oven, +and put the <i>meringue</i> on the top, whether the apples are done or not. +It does not do any harm to stop beating for awhile. Mix this, using a +cutting motion, not a stirring motion. Mix until the sugar and egg are +smoothly blended, and the <i>meringue</i> is ready to use.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_49" id="Page_49">[49]</a></span></p> + +<h2 class="chapterhead"><a name="LECTURE_FIFTH" id="LECTURE_FIFTH"></a>LECTURE FIFTH.</h2> + + +<p>Our lesson this morning is cream of salmon; shoulder of lamb, boned and +roasted; force meat or stuffing for roast meats; potatoes, boiled and +baked; and cheese crusts. I shall begin with the lamb or mutton.</p> + +<p><a name="shoulder_of_lamb" id="shoulder_of_lamb"></a>Remove the bone first, then stuff and bake the meat, as I have no +facilities for roasting with this stove; but I will have something to +say about the process of roasting in the course of the lesson. 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 quarter, but that +is a mistake. In the first place the proportion of bone in the fore +quarter is very much less than in the hind quarter. In one lesson that I +gave, about a week ago, at Cleveland, I had a butcher remove all the +bones from a fore quarter weighing between five and six pounds, and then +weighed the bones: They weighed a pound and a quarter. I also had him +remove the bones from the hind quarters and weighed them, and they +weighed more. The meat of the fore quarter is sweeter, and quite as +nutritious as the meat of the hind quarter, and the fore quarter is +always cheaper. So that, you see, on the score of flavor and economy, +the fore quarter is more desirable for use than the hind quarter. In +England, where mutton is always in perfection, it is the fore quarter or +shoulder of mutton that is served to guests, and the hind quarter is the +one that is used for the family dinner.</p> + +<p>To make the dish which I am going to prepare this morning, I have had +the whole quarter brought in so that I can show you how the shoulder +should be cut off. Simply with a large piece of the outside skin +attached. Usually the butcher might cut the shoulder square off close, +but I want this large piece of skin for stuffing. There is a natural +division between the shoulder and the ribs, so that the shoulder comes +off with perfect ease. If you buy an entire fore quarter like that you +will have the butcher cut off the shoulder for roasting or baking, then +let him cut the neck in rather small pieces for stews or mutton broth. +What is called the rack or ribs would be cut into chops for broiling or +frying, and the breast would be cut off entire to be stewed or roasted +or baked. A very nice way to prepare the breast is to have the bones all +taken out, spread a layer of nice force<span class="pagenum"><a name="Page_50" id="Page_50">[50]</a></span> meat or stuffing over it, roll +it up, and tie it. Then it can be baked, or roasted, or stewed. 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 difficulty; then take out +all the bones, put it on a platter, set another platter on top of it +with a heavy weight on the top platter, and press it until it is cold. +Then cut it in rather small pieces, about two or three inches square, +and bread and fry it. <a name="breading_meats" id="breading_meats"></a>The process of breading and frying is accomplished +in this way. You have cracker crumbs—cracker crumbs rolled and +sifted—or bread crumbs, stale bread, dried in the oven and rolled and +sifted, in a large dish. In another dish beat a couple of eggs until +they are liquid. It does not need to be frothy, but simply to have the +substance of the egg well broken; then dip the little pieces of boiled +lamb, first in the cracker dust, then in the beaten egg, then again in +the cracker dust. That is called breading. To fry properly, so that you +have no grease, you want the frying kettle half full of fat. You don’t +want a little fat in a frying pan, but a frying kettle like that which +you use in frying doughnuts. Put the kettle over the fire and let the +fat get hot, that is, let it get so hot that it begins to smoke. When +the fat begins to smoke you plunge whatever article you wish to fry into +it. If you take the precaution to do that, have plenty of fat and let it +get smoking hot and then fry in it, you will never have anything greasy. +The action of the hot fat at once so carbonizes the surface of what you +wish to fry, and prevents the soaking of the fat. Fry whatever article +you are treating until it is a light brown, then take it out of the fat +with a skimmer, and lay it on brown paper for a moment—coarse brown +paper—and that will absorb the very little fat on the surface. It will +be perfectly free from grease. You can season before you bread an +article, or you can season the bread crumbs or cracker dust which you +use in breading, just as you like. Or, after the article is fried you +can season it with salt and pepper. Some things are seasoned after the +frying—for instance, Saratoga potatoes—they are always salted after +frying. You can make bread crumbs very fine by using a fine sieve and +sifting. If you have cracker meal already prepared you will see that it +is as fine as Indian meal; it is sold in the grocery stores and at the +cracker factories, and it is cheaper to buy cracker dust or cracker meal +than it is to make it at home, if you buy the whole crackers, because, +of course the manufacturers can afford to use their broken +crackers—they are all <span class="pagenum"><a name="Page_51" id="Page_51">[51]</a></span>perfectly good—in making cracker meal and sell +that very much cheaper than they can sell the whole crackers. The +question of the digestibility of fried articles of food is very often +raised. You understand that the hard fried surface is less digestible +than any soft surface, and many fried articles are indigestible because +of the quantity of grease they contain. If you fry in the way I have +told you, you will not have that excess of grease.</p> + +<p>To take the bone from the shoulder, first cut from the inside and take +out the shoulder blade, cutting from the inside, avoiding as far as +possible cutting through the skin on the outside. The butcher will +always do this for you probably, if you tell him about what you want +done. First, the shoulder blade is taken out, then the bone which +follows down along the leg. After the shoulder blade is taken out put it +into a kettle of water, over the fire, and boil it for awhile until you +can scrape all the meat off of it. You will have to use it in finishing +the dish. After taking out the shoulder blade the cutting must all be +done from the inside. There will be two or three places where you may +possibly cut through the skin, where it is drawn very close over the +bone, but cut as little as possible. When the meat is freshly killed +before the skin is dried, you may not always cut through there, but +where the skin is dried fast to the bone you will have to. This may seem +a slight waste of time, but this dish is desirable for several reasons. +In the first place, the bone being entirely taken out you can carve it +without any waste whatever and with a great deal of <a name="corr20" id="corr20"></a>ease. In the next +place it gives you a very ornamental dish. In fact, I am going to show +you how to make a duck out of it. And as I say, if you get the butcher +to do it, it will not make any difference to you if it does take time.</p> + +<p><a name="sew_poultry" id="sew_poultry"></a>Always in sewing meat or poultry, ladies, take very large stitches, not +with fine thread. Use cord, so that you can see where the threads are +when the meat is done. Any kind of a large needle will answer for +sewing, large enough to carry your cord. Always leave long ends too.</p> + +<p><a name="forcemeat" id="forcemeat"></a>To stuff the meat, season it nicely with pepper and salt and any herb +that you are going to use in making stuffing. Sage, of course, would be +very good with fat meat; put onion in the stuffing to make it imitate +duck. For a force meat of bread, a teaspoonful of chopped onion; fry it +in a tablespoonful of butter until it is light brown. While the onion is +frying soak a cupful of stale bread in cold water until it is soft, then +squeeze out the water. Put the soaked bread with the fried onion, add a +<span class="pagenum"><a name="Page_52" id="Page_52">[52]</a></span>teaspoonful of salt, a teaspoonful of any herb that you decide for +seasoning, any dried sweet herb, half a saltspoonful of pepper, and stir +all these ingredients over the fire until they are scalding hot. Use +that force meat for stuffing any kind of meat or poultry. Of course +there are a great many ways of making force meats; this is only one, and +a very simple one. Another good stuffing for duck or for this dish, if +you wish it more closely to imitate duck, would be to increase the +quantity of onion—use much more onion, half a cupful of onion, or even +more when you want to make onion stuffing. Another way is to use dry +bread without cooking, a chopped onion, herbs, butter; some ladies like +to put an egg in stuffing. There are a great many different methods of +making it. Cold, chopped meat is very nice added to stuffing or +dressing.</p> + +<p>After the shoulder is stuffed thus, run a needle entirely round the edge +in a large, over-hand stitch, so that you can draw it up like a purse; +stitches at least an inch and a half long. That draws the edge up. Then +take two or three stitches in such a way as to hold the stuffing in. +Remember always to leave long ends in tying the cord used in sewing. +Then curl the leg up like the neck of a duck and fasten with a cord. +After it is prepared like that it is to be put into a pan in the oven, +or before a hot fire, and browned quickly on the outside. It may be +seasoned after it is browned. There will be a little drippings in the +pan; baste it with the drippings; bake it or roast it, allowing, if you +want it well done, about twenty minutes to the pound. A shoulder like +that will weigh about two pounds and a half or three pounds. It will do +in an hour’s time in a pretty quick oven; in an hour and a half in a +moderate one. Use no water in the baking pan, because water never can +get as hot as the fat outside of the meat. The temperature of the hot +fat is higher than the temperature of hot water, and the result of +putting water around meat in a baking pan is to draw out the juice. The +object is to keep all the juice in the meat. You will always find that +there will be drippings enough from any ordinary cut of meat for the +purpose of basting. If you have an absolutely lean piece of meat pour +about a couple of tablespoonfuls of drippings, or butter, in the baking +pan, but no water, and use the drippings for basting. A nice gravy is +very easily made from the drippings in the pan. I will tell you about +that later. If the meat appears to be baking too quickly, if there is +any danger of its burning, put a sheet of buttered paper over it.<span class="pagenum"><a name="Page_53" id="Page_53">[53]</a></span> Baste +the meat every fifteen or twenty minutes. You can drench it with flour, +just before basting, if you want to. That gives it a rough surface. The +flour browns with the fat. If you are basting with water of course the +flour would not brown so quickly. I think I have given you good reasons +for not basting it with water.</p> + + +<h3 class="sectionhead"><a name="CREAM_OF_SALMON" id="CREAM_OF_SALMON"></a>CREAM OF SALMON.</h3> + +<p>A cupful of boiled salmon separated from the skin and bone and rubbed +through a sieve with a potato masher, mixed with a quart of cream soup, +gives you cream of salmon. Any of the ladies who have seen cream sauce +made will understand the making of the cream soup. Put a slice of salmon +that will make a cupful, over the fire in enough boiling water to cover +it, with a heaping tablespoonful of salt, and boil it until the flakes +separate. That will be perhaps ten minutes. Watch it a little. When the +flakes separate drain it, take away the skin and bones and put it into a +fine colander or stout wire sieve, and rub it through with a potato +masher.</p> + +<p><i>Question.</i> Do you use canned salmon?</p> + +<p><span class="smcap">Miss Corson.</span> Yes, you can use canned salmon. That is already cooked, and +you simply would rub it through the sieve. The fresh salmon is to be +boiled in salted water. If you use canned salmon you do not need to boil +it. After the salmon is rubbed through the sieve it is called <i>puree</i> or +pulp of salmon.</p> + +<p><a name="cream_soup" id="cream_soup"></a>Now to make a quart of cream soup: For each quart of soup put in the +sauce pan a heaping tablespoonful of butter, a heaping tablespoonful of +flour; put them over the fire and stir them until they are quite +smooth. Then begin to add hot milk, half a cupful at a time, stirring +each half cupful smoothly with the butter and flour before you add any +more, till you have added a quart, or if milk is scarce a pint of milk +and a pint of water. If you haven’t any milk at all, a quart of water. +That gives you a white soup, if you add simply water; if you add milk +it is called cream soup. If you are very fortunate and have lots of +cream, in place of some of the milk, use cream, and then you will have +genuine cream soup. After the milk or water is all added, then season +the soup palatably with salt and pepper—white pepper. I have told you +about white pepper. It is to be had at all the grocery stores; it costs +no more than black pepper and is very much nicer for any white soup or +white sauce. Salt and pepper<span class="pagenum"><a name="Page_54" id="Page_54">[54]</a></span> to taste, and a very little grated +nutmeg; a quarter of a saltspoonful, a little pinch of grated nutmeg. +After the soup is seasoned stir in the salmon. I have told you already +how to prepare the salmon. Stir the soup constantly until it boils for +a couple of minutes. By that time you will find that the salmon is +stirred smoothly all through it. Then it will be ready to serve, and it +is very good. You can use any other kind of fish in the same way, and +your soup will take its name from the fish that you use. Halibut or +codfish, trout or any fish. Only remember if you want the soup to be +white you must use the white part of the fish. For instance, if you had +a large dark fish you would want to take off the brown parts and use +only the white parts. Otherwise the brown parts of the fish will color +the soup. You can use cream soup as the basis for vegetable soups that +are very nice. Prepare the vegetables in the same way; boil them, and +rub them through a sieve with a potato masher. Then stir them into the +cream soup. Use asparagus, celery, cucumbers, green peas, string beans, +Jerusalem artichokes,—those little root artichokes,—any vegetable, in +fact, varying the quantity of vegetable in this way. You will find that +some vegetables will give a much more decided flavor than others. For +instance, celery has a very strong flavor, and cucumbers have rather a +decided flavor. You want to use enough vegetables to flavor the soup, +if it is a white vegetable. If it is a vegetable that has a decided +color like carrots, for instance, or beets,—by the way, beets make a +delicious soup, and a very pretty one is made with spinach,—you want +to use enough to color the soup. The beets, boiled so that all the +color is preserved, and then rubbed through a sieve, make a very pretty +soup. One of our New York pupils calls it a “pink velvet soup.” Spinach +makes a very nice green soup if it is properly boiled. We shall try to +get some spinach for one of the lessons. We have <i>puree</i> of spinach on +our list, and if we can get any spinach I will show you how to boil it +so as to keep its color.</p> + + +<h3 class="sectionhead"><a name="BOILED_POTATOES" id="BOILED_POTATOES"></a>BOILED POTATOES.</h3> + +<p>The boiling of potatoes is a very simple operation, but there is a good +deal of talking to be done in connection with it. It does not make any +difference whether you use hot water or cold in boiling potatoes. What +you want to watch is the stage at which you take the potatoes out of the +water. That is what determines whether they are to be mealy or not. The +cause of<span class="pagenum"><a name="Page_55" id="Page_55">[55]</a></span> the potatoes being mealy is the rupture of the starch cells +and the escape of the steam just at the right moment, just when the +potatoes are tender; and if you leave them in the water after they are +tender, then the membrane of the starch cells being broken permits the +water to penetrate; even if the skins are not cut or broken, the +moisture in the starch cells themselves will condense and make the +potato heavy, so that you want to give the steam a chance to escape as +soon as the potatoes are tender. If you will do that you are sure of +mealy potatoes, provided the potatoes are ripe. Unripe potatoes, or new +potatoes, or sprouted or frosted potatoes, you cannot well make mealy, +because the starch cells in the new potatoes are not fully matured, in +the old sprouted potatoes they are disorganized, especially as the +little sprouts take up the nutritive properties which enable them to +grow. But if you use ripe potatoes, before they are beginning to sprout, +and pour the water off of them when they are tender and allow the steam +to escape, you will be sure to have the potatoes mealy, unless they are +watery potatoes; the ordinary market potatoes will be sure to be mealy. +Now you can insure the escape of the steam by draining the potatoes and +covering them with a towel folded several times; that is, draining off +all the water as soon as the potatoes are tender enough to enable you to +run a fork through them. Do not wait until they begin to break apart, +because by that time the starch cells are being broken up, and the water +will have begun to penetrate to the interior of the potato.</p> + +<p>After boiling the potatoes, either in cold or hot water, until they are +tender, drain them and put a folded towel over them in the sauce pan. +Set the sauce pan on the back part of the stove where the potatoes can +not burn, or put it up on a brick on the back part of the stove. The +potatoes may be peeled or not, as you choose; if you peel the potatoes +in the most careful way, that is, cutting the thinnest possible skin +off, you will waste at least an ounce in every pound. A very good way to +peel potatoes is to take off just a little rim of the skin all around +them and boil them; then if you want to peel them before they go to the +table, it will be easy to strip off the two pieces of skin remaining. In +order to save time I shall put the potatoes into boiling water enough to +cover them, with a tablespoonful of salt. Take about a quart of water +and a tablespoonful of salt. I have already said that as soon as the +potatoes are tender enough to pierce with a fork, not when they are +beginning to<span class="pagenum"><a name="Page_56" id="Page_56">[56]</a></span> break, and they are drained, cover them with a cloth and +keep them hot as long as you like. In about three or four minutes after +they have been covered with the cloth they will begin to grow mealy, as +the steam escapes; and you can keep them hot and mealy for three or four +hours. It makes very little difference with potatoes, although with some +kinds of vegetables it makes a decided difference, whether you boil them +in hard or soft water. But as a rule soft water is best for boiling +vegetables. You can always soften the water by putting a very little +carbonate of soda in it, to counteract the extreme hardness of the +water, which is caused by lime or mineral elements. The hardness of +water slightly hardens the surface of vegetables, but it has an entirely +different action on meats. It slightly hardens the surface—not enough +to make the vegetable tough, by any means, but enough to retain all the +juices and all the flavors. Do not have the potatoes tightly covered + +after they are cooked, because the steam will condense on the inside of +the cover and fall back on the potatoes, thus making them watery. In +serving potatoes on the table after they are cooked, do not put a cover +on the dish; put a folded napkin over the potatoes. Do not put the dish +cover on—it will have the same effect that it would have if you put the +cover on the pot. The steam arising would condense, and fall back on the +potatoes in the form of moisture, and make the potatoes watery.</p> + +<p><a name="baked_potato" id="baked_potato"></a>In baking potatoes, the same general principles apply. That is, 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 potato, then the potatoes will keep mealy for a little +while. But baked potatoes deteriorate every moment they stand after they +are tender. You should serve baked potatoes just the moment they are +done, if you want them to be perfect. If you wrap them up in a napkin it +keeps in the steam. The longer they stand, the more of the hard skin +forms on them, and if you let them stand for half an hour or more you +find the skin sometimes a sixteenth of an inch thick. You can take a +little slice off the end without breaking them, to permit the escape of +the steam. But serve them just as quick as you can. In sending them to +the table do not put the dish cover on them. Throw a napkin over them to +keep the heat in. I have found that in baking potatoes that the hotter +the oven the better the potatoes would be; that is, the<span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span> more quickly +they would be baked. I have been able to bake them sometimes in twenty +minutes.</p> + +<p><a name="soak_potatoes" id="soak_potatoes"></a>To soak potatoes in cold water restores a little of their moisture that +may have been lost by the natural evaporation. For instance, late in the +winter you will find potatoes slightly shriveled. That is caused by the +escape of the moisture. If you had weighed them in the fall, and weighed +them again at that time you would find they weighed less. 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 potato. There is very little +nutriment lost in the waste of the moisture; it is only the bulk of the +potato. You do not need to salt the water in which the potatoes are +soaked. The only effect of salting water would be to make it colder. In +soaking green vegetables it is well to salt the water, because if there +are any insects in the vegetables they are killed by the action of the +salt. In lettuce, or cabbage, or cauliflower, there are insects that +hide away among the leaves, and salt kills them. In regard to the +soaking of the green vegetables, of course, directly the insects are +dead they naturally fall of their own weight from among the leaves. But +if the leaves are closely packed, as sometimes they are in cabbage or +lettuce; you want to hold the vegetable by the root and turn it up and +with your hands separate the leaves without tearing; if lettuce is used, +take care not to tear them; if cauliflower is being washed, take hold of +the root and shake it well through the water, so that the motion will +dislodge the little creatures.</p> + + +<h3 class="sectionhead"><a name="CHEESE_CRUSTS" id="CHEESE_CRUSTS"></a>CHEESE CRUSTS.</h3> + +<p>For cheese crusts use bread that is a day or two old, baker’s bread or +home-made bread; baker’s bread is the best for toast of all kinds, and +this is a sort of toast. Cut the bread in even slices, rather small, +cutting off the crusts. There is no waste in doing that, for I have +already told you how to use up pieces of stale bread by making them into +crumbs. Grate some cheese so that you have a tablespoonful of cheese for +each little slice of bread. On each of the little pieces of bread put a +tablespoonful of the grated cheese, a very little dust of pepper and +salt and a small piece of butter not larger than a white dried bean. Put +the pieces of bread in a pan, set the pan in a rather quick oven, and +just brown the cheese crusts. If the oven is in a good condition it will +toast the bread and brown the cheese in about ten minutes, or<span class="pagenum"><a name="Page_58" id="Page_58">[58]</a></span> even +less; they are very good, those little <a name="corr21" id="corr21"></a>cheese crusts. You can use them +either hot or cold. They are a very nice supper dish. They are very good +with salad at dinner, with any green salad. Of course, if you serve them +hot the cheese is a little more tender. Any kind of cheese will answer +for making the crusts. I think that the ordinary American factory cheese +is about as good as any other cheese. You do not want a rich expensive +cheese for cheese crusts.</p> + +<p>(At this point the stuffed shoulder of mutton was brought forth, done, +the fan-shaped shoulder blade being stuck in to represent the tail of +the duck, which the whole dish strongly resembled.)</p> + + +<h3 class="sectionhead"><a name="GRAVY_FOR_MEAT" id="GRAVY_FOR_MEAT"></a>GRAVY FOR MEAT.</h3> + +<p>There are about two tablespoonfuls of drippings in the pan. I am going +to put a heaping tablespoonful of flour with it and stir until it is +brown; then I am going to stir in gradually about a pint of boiling +water, and season it with salt and pepper, and then I will send it down +and show it to you. Make gravy in this way for any baked meat.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="LECTURE_SIXTH" id="LECTURE_SIXTH"></a>LECTURE SIXTH.</h2> + + +<p><a name="roast_chicken" id="roast_chicken"></a>Our first dish this afternoon, ladies, will be roast chicken. The lesson +will include fish and poultry. First, to choose a tender chicken, +examine the tip end of the breastbone—the lower end of the breast bone, +to see if it is soft; if it bends without breaking under pressure; in +other words, if the cartilage has not hardened into bone, you may be +sure that the chicken is young, and consequently probably tender. 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 twist. They +say, “You see how tender it is!” But that is no test except of strength. +But there is no ingenuity which can simulate that soft cartilage on the +end of the breast bone. That is always a sure test. After choosing the +chicken—of course now I am speaking of dressed chicken, or chickens +that are killed—after choosing the chicken, have it carefully picked +and singed; then, if it is undrawn, wipe it with a wet towel, and +proceed to draw it carefully without breaking the intestines. If it is +drawn <span class="pagenum"><a name="Page_59" id="Page_59">[59]</a></span>already the chances are that it will be imperfectly drawn and you +will have to wash it. There is the disadvantage of having poultry drawn +before it goes to the market, because where people draw poultry in large +quantities they are very apt to do it carelessly. In that case it is +necessary to wash it, but if you draw it carefully yourself you will not +have to do that. By washing, you of course take away the flavor, as I +told you the other day, because you lose more or less of the blood.</p> + +<p>Cut the skin of the back of the neck and take out the crop, then out off +the neck close to the body, that leaves the skin so that you can draw it +up and fasten it back. If this chicken was not already cut for drawing I +should cut it at one side under one of the legs, so that when I came to +sew it up and dress it I could hide the cut. This chicken has been drawn +carefully and does not seem to need washing. The liver and gizzard have +been laid back inside. The entrails are all taken away. You can always +tell by looking at the chicken whether the entrails are broken and +whether it needs washing. After you have drawn the chicken very +carefully separate the gall from the liver. The gall is that little +greenish bag that lies on one side of the liver; and you want to cut it +off without breaking, because if you break it it will make bitter +everything that it touches. Save whatever fat there is about the +entrails, and put it in the baking pan with the chicken. The gizzard has +been cut open from one side and the inside bag which contains gravel and +straw taken out. But a very much easier way to dress the gizzard instead +of opening it, is to cut away the bluish skin which lies on the outside, +on both sides, without opening the gizzard at all, and cut out that +piece of flesh. That is the only valuable portion of the gizzard; if you +dress the gizzard in this way when it is not already opened you save +yourself a great deal of trouble, for it is a very hard matter to open a +gizzard like that and take away the bag which contains the gravel, +especially if the poultry has been frozen, as the bag is apt to break +and let out the gravel. Use the gizzard and liver for making gravy, and +the neck also. Cut out the oil sac or bag which lies at the back of the +tail. Then the chicken is ready for stuffing. In cutting off the feet +cut them below the joint, not just at the joint. If you cut them just at +the joint the skin and flesh will draw up in cooking. But if you cut +them just below the joint you will find that they do not draw up. After +cutting off the feet scrape the skin all round to make sure that there +are no bits of feather or anything of that sort, and<span class="pagenum"><a name="Page_60" id="Page_60">[60]</a></span> wipe it with a wet +towel and you have the chicken in readiness to stuff.</p> + +<p>Stuff it with any force meat that you like. You remember this morning +that we made force meat by chopping a teaspoonful of onion and frying it +in a tablespoonful of butter, then putting in with the fried onion a +cupful of stale bread soaked in cold water, seasoning with salt and +pepper and sweet herbs. I said also that you could add chopped meat, +cold meat or eggs, or to make any desired addition to the force meat in +the way of seasoning. A little grated cheese in stuffing is very nice. +You scarcely will realize what the seasoning is. I will use a little +grated cheese this afternoon to make a force meat—very like what I made +this morning, except in addition to the chopped onion, fried in a +tablespoonful of butter, seasoned with salt and pepper, I shall put in +half a cupful of grated cheese. You may like to know my way of <a name="corr22" id="corr22"></a>chopping +onion. In the first place, I make a lot of little cuts in one direction +as far down as I think I shall need in order to get my teaspoonful; then +I make little cuts in the other direction, and then by slicing it across +you get your chopped onion. A very nice addition to force meat is +chestnuts, either our ordinary American chestnut, or French or Italian +chestnuts. These are quite large. I presume they are for sale at the +fruit stores here. Our ordinary American chestnut is very good. Choose +rather large chestnuts and either roast or boil them; take off the husks +and skins and thus use them to stuff the chicken with, either simply +using the chestnuts seasoned with salt, pepper and butter, or if you +have boiled or roasted and skinned them, mix them with bread and +seasoning. Then, after having prepared the force meat, you put it into +the chicken, sew it up and truss it into shape. I will show you directly +how to do that so as to keep the chicken plump, and so that it does not, +in roasting, spread apart. I shall sew it with a trussing needle and a +cord, or you might accomplish the same purpose, by using skewers, +putting the skewers just where I put the cords. In sewing up a chicken +after it is stuffed, remember what I said this morning; take large +stitches with coarse cord so that you can easily see where to take the +threads out when the chicken is done. After the chicken is trussed, if +you are going to bake it, put it into a pan without any water, for the +same reason that I gave you this morning. The water will soak it, half +simmer it; you do not need water to keep it from burning, <a name="corr23" id="corr23"></a>because a +little drippings will soon come from the chicken; brown<span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span> it and then +dredge it with flour, and baste it every fifteen minutes or so. Bake it +until it is tender and nicely brown; the time of course depends upon the +heat of the oven. Truss the chicken first, pushing the legs as far up as +you can towards the breast, and run the trussing needle, which is simply +a long needle, through so as to hold the legs fast. Then either bend the +wings back in turning them, or simply fold them together and secure them +with the same string. By drawing the string tight, you keep the bird +plump; keep it drawn together, and when the bird is done all you have to +do is to take these two ends of string in one hand, make one cut and +pull the string out.</p> + +<p>The liver, the gizzard, the heart, the neck and the feet, use in making +gravy. Of course the gizzard, liver and heart are all right as they are +now prepared. If you wish to add the feet, you will scald them and +scrape off the skin. Then cut off the ends of the claws, and you have +the feet perfectly clean; put them with the gizzard, liver and heart to +boil as the basis of your gravy. The French people always save all the +feet of all kinds of poultry. They prepare them in this way and put them +into soups; sometimes they cook them till the bones grow gelatinous, +till they are very soft and tender; they dress them with sauce and serve +them as what they call an <i>entree</i> or side dish. They make a dish which +is more delicate than pigs’ feet. 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 them.</p> + + +<h3 class="sectionhead"><a name="FRICASSEED_CHICKEN" id="FRICASSEED_CHICKEN"></a>FRICASSEED CHICKEN.</h3> + +<p>I shall use this chicken for fricassee; it has been singed, picked and +wiped with a wet towel.</p> + +<p>First, cut the skin down back of the neck, and cut off the neck. I shall +talk about this chicken as if it was not drawn at all. Showing you how +to cut it up and draw it at the same time. Cut off the neck and take out +the crop, as I showed you with the other chicken. Then cut off the +wings, taking a little of the breast with the wings. Find the joint +where the wings join the body, cut at that joint; then, instead of +cutting the wing right off short, take a little piece of the breast with +it. That gives you a nice piece. Then cut the wing in two, and cut off +the tip, which is dry; that you can cook in the fricassee, or not, as +you please. It flavors, but there is very little meat on it. The other +part of the wing you want, of course, to use. Put the pieces of<span class="pagenum"><a name="Page_62" id="Page_62">[62]</a></span> chicken +on two plates, putting the good pieces on one plate and the inferior +pieces on the other. Having taken off the wing, take off what is called +the wing side bone. Then cut forward and break off the shoulder bone. +The idea is to cut the breast into several good-sized pieces. Cutting in +this way you sacrifice what is called the merry-thought or wishbone. You +either can cut off the side bone or not. Cut off the other wing in the +same way. Then cut off the leg and second joint together. Instead of +cutting the leg in two pieces at both joints, cut it in three pieces, +that gives you two pieces of the second joint. In cooking chicken for +fricassee you want to have the pieces about one size, so that they will +cook easily. Then if they are one size they are much easier to help.</p> + +<p>Next, to separate the breast from the back bone, cut down through the +ribs on each side. If the chicken has not been drawn be careful with +your knife, not to cut into the entrails. Then you can take the breast +off, and if the chicken is not drawn, all the entrails will be exposed, +and you can draw it with perfect ease. The lungs of the chicken, which +are those light red organs on the side of the back bone, are always used +by the French in cookery, not only those organs in chicken but in the +larger carcasses of meat. They are quite as much food as the heart or +liver. I am not in the habit of using them, but they are quite as +available. After the breast has been taken off, cut it up in several +pieces. First, cut off the entire tip, leaving that in one piece. Then +cut the remainder in two or four pieces, according to its size. Next cut +the back bone. There is a natural division in the upper part of the back +bone that breaks there; cut that off and trim off the ribs. In cutting +the lower part of the back bone, instead of cutting it just in two, +making rather queer pieces to help, cut off the upper part of it leaving +it entire, not splitting that part of it. In that way, cut off the +portion called the “oysters,”—two little pieces of flesh in the upper +part of the back bone, that are considered very nice. On one plate we +have the inferior parts, on the other the nice parts of the chicken, +being all cut in pieces of one size. It is easy to help, it cooks more +evenly, and is rather nicer than if you had it in two or three sizes. +Part of the chicken I am going to make into a brown fricassee, and part +of it I am going to fry. There would be thirteen pieces if we counted +the two pieces of the back bone. There are half a dozen of the poor +pieces, not counting the wing pieces or neck. The question is asked +whether<span class="pagenum"><a name="Page_63" id="Page_63">[63]</a></span> the cords or sinews should be drawn from the legs. You can do +that with old poultry if you want to, because those cords never get very +tender. It is not necessary to do it with medium tender poultry.</p> + +<p>First brown the chicken, using either some of the chicken fat, or +butter, or salad oil for browning it. Now, since the question of using +salad oil in cooking has come up, suppose I cook this chicken with salad +oil so that you can taste it. After all, that is the best test you +possibly can have as to whether you like salad oil in cooking. I shall +put in just salad oil enough to cover the bottom of the sauce pan. That +is enough to prevent sticking. For a chicken of three pounds take about +three or four tablespoonfuls of salad oil; just enough to cover the +bottom of the sauce pan. First put the sauce pan containing the salad +oil over the fire and let it get hot; then put in the chicken and brown +it. Now, can you notice the slightly aromatic odor? That is the oil, and +directly you notice that odor, and the oil begins to smoke, it is hot +enough. As soon as the chicken is brown,—and you can brown it just as +fast as you want to,—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 brown. When the flour is brown on the chicken,—and that will be by +the time you get it well stirred up,—then add boiling water enough to +cover it. When the flour is brown among the chicken, put in boiling +water enough to cover it, season it with pepper and salt, palatably, and +let it cook until it is tender. That will take from half an hour to two +hours, according to the toughness of the chicken. Remember the more +slowly you cook it after it once begins to cook, the nicer it will be. +Cover up the sauce pan after the fricassee is seasoned, and cook it +until it is tender. In the cooking of chicken the gravy that you make by +putting boiling water on seems to boil away, and you may want to add a +little more; just keep enough gravy over it to cover it, and when it is +tender it is ready to serve. The odor you notice now is the aromatic +odor of that salad oil, and is all that you will get in cooking with +olive oil.</p> + + +<h3 class="sectionhead"><a name="FRIED_CHICKENS" id="FRIED_CHICKENS"></a>FRIED CHICKENS.</h3> + +<p>Next the fried chicken, Maryland style, will be prepared. We will fry +the chicken, and then I will tell you about hominy. The Southern cooks +use lard for frying, either lard entirely or<span class="pagenum"><a name="Page_64" id="Page_64">[64]</a></span> half lard and half butter; +enough to cover the bottom of the frying pan about half an inch. Let the +fat get hot, put some flour on a plate, season it with salt and pepper, +and roll the pieces of chicken in it. When the fat is hot in the pan and +the chicken has been rolled in the flour, put it into the hot fat and +fry it brown, first on one side and then on the other. Of course tender +chicken is generally used for this dish so that by the time it is fried +brown it is done. Fry the chicken until it is tender and brown. Take up +the chicken when it is brown, put it on a hot dish; in the frying pan +where it was fried, put enough cream to make a good gravy, stirring it +constantly. You see there will be flour on the pan off the fried chicken +that will thicken the gravy. Season the gravy with salt and pepper, pour +it over the chicken and serve it. 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 flour. That is for the purpose of making more flour +stick to it; but there is always this disadvantage, if you do that there +will be some particles of water remaining, and when you put it in the +hot fat it will sputter very much. You can do that or not as you like. +While the chicken is being browned I will tell you how to prepare the +hominy. Of course the chicken is to be seasoned with more pepper and +salt if you wish, in addition to what you put on in the first place with +the flour.</p> + + +<h3 class="sectionhead"><a name="HOMINY" id="HOMINY"></a>HOMINY.</h3> + +<p>First pick the hominy over and wash it. Fine hominy is generally used +for this dish. Put it over the fire in cold water, a cupful of hominy to +about four cupfuls of water. Boil it and stir it often enough to prevent +sticking, until it begins to be tender. Boil it for an hour, until it +begins to grow tender. Then place it where there is no danger of +burning, pour off the water, or leave off the cover of the sauce pan so +that the water will evaporate. The hominy will need to cook pretty +nearly an hour, and when it is done or nearly done it should be as thick +as hasty pudding. If you have a double <a name="corr24" id="corr24"></a>boiler you can put in very much +less water, for there is no danger of burning. I think you would need +only about half or a little more than half as much water. 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 done. If the hominy +is used rather coarse, about five minutes before it is done mix a +tablespoonful of flour with just<span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span> enough water or milk to make it a thin +liquid, and stir it into the hominy. That will hold it together when it +is cold, so that it can be cut into slices. In making hasty pudding you +can put that tablespoonful of flour in to hold it together when it is +cold. You want to allow long enough for the flour to boil thoroughly; +before dishing the hominy when it is tender pour it into an earthen dish +or shallow tin pan wet with cold water, and let it get cold and hard. +Always make this in advance of your fried chicken. You want the hominy +cold and solid so that you can cut it. Cut it in little cakes about an +inch thick and two inches square. 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 chicken, and served on a dish with the chicken.</p> + + +<h3 class="sectionhead"><a name="FRIED_FISH" id="FRIED_FISH"></a>FRIED FISH.</h3> + +<p>I have here some fish which I shall fry. We will not try broiled fish, +because this has been frozen; we will do that some other day. In frying +fish use either Indian meal or flour, seasoned with salt and pepper, to +roll the fish in. Fry the fish in lard or the drippings from salt pork. +In case you use salt pork, fry it brown. Olive oil is one of the nicest +fats for frying fish. You may have your choice whether I fry with lard +or oil. We will fry in oil. If you use lard at all you want it to be +very nice. In the frying pan I shall put about half an inch of oil; that +is less than half a cupful. Put it over the fire and let it get hot, +just as I did for the chicken. This is frozen fish that has been thawed. +Cut the fish in pieces about two inches square and roll them either in +flour seasoned with pepper and salt, or Indian meal, as I told you; put +them into the oil when the oil is hot. As soon as the fish is browned +nicely it will be done. You can add more seasoning than there is in the +flour. Use Indian meal with pork; it is particularly nice.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_66" id="Page_66">[66]</a></span></p> + +<h2 class="chapterhead"><a name="LECTURE_SEVENTH" id="LECTURE_SEVENTH"></a>LECTURE SEVENTH.</h2> + + +<p>Our lesson this morning, ladies, will begin with pea soup with crusts. +This soup I shall make with the addition of a little onion. You remember +the other day we made pea soup perfectly plain. We shall cook salt +codfish stewed in cream, venison with currant jelly, stewed carrots, and +cabinet pudding. First the peas will be put on the fire to boil, and I +shall begin to make the pudding.</p> + + +<h3 class="sectionhead"><a name="CABINET_PUDDING" id="CABINET_PUDDING"></a>CABINET PUDDING.</h3> + +<p>The cabinet pudding as I shall make it to-day will be rather elaborate. +You can make it more plainly. It is made of cake,—sponge cake is the +best,—French candied fruit, eggs and milk. So that, first, I shall give +you the recipe for the pudding as I make it to-day, and then I will give +you the recipe for the plainer form. For the pudding use a pudding mould +of the size I have in my hand (holding about a quart), about half a +pound of French candied fruit, which you can get at the confectionaries +here; I have to-day candied cherries, a little candied pear, a green +lime candied, a small orange, and an apricot. I shall also use a very +little citron, about an ounce of citron. That I want simply for the +effect of the green part of the citron. Put the citron in the form of +small leaves. The large fruits cut in slices, which you may leave round +or cut in the form of stars or to imitate a flower bud. After you have +cut the fruit, butter a perfectly plain tin pudding mould thickly with +cold butter,—quite thickly. Have the butter cold; lay the fruit against +the mould in the form of a wreath, or a star, or any fanciful form you +like, some on the bottom of the mould and some on the sides. The cold +butter will hold the fruit in place. After part of the fruit is laid +against the sides and bottom of the mould, then cut the sponge cake in +large slices about half an inch thick, one slice the size and shape of +the bottom of the mould, and either one long slice that will go round +the sides of the mould inside; or two or three pieces, according to the +size of your cake. Generally, in cities where there are confectionaries, +you can buy sponge cake baked in large thin sheets. You know the form in +which it is used for the bakers’ <i>charlotte russe</i>. This is baked in +large sheets; cut it in<span class="pagenum"><a name="Page_67" id="Page_67">[67]</a></span> small sheets and fit it into the moulds. +Because it is very thin you can work with it very much better than you +can with that which is thicker. This will be very apt to break, because +it is very stiff. If you are to shape the cake to your mould the cake +should be perfectly soft and flexible.</p> + +<p>After the first layer of cake is put against the mould, then use the +rest of the cake cut in small pieces, or broken, and put into the mould +in layers with the rest of the fruit. You see, first you use some of the +fruit to ornament the inside of the mould, then some of the cake to line +the inside of the mould. That gives you what will be the outside of your +pudding when it is done. Then when the mould is decorated with fruit and +lined with cake, put the rest of the cake and fruit into the mould in +layers. Make a custard of a pint of milk and six eggs, 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 mould; also a quarter of a pound of +sugar; that is about four heaping tablespoonfuls of sugar.</p> + +<p>After the custard is made, pour it into the mould which you have filled +with cake and fruit, and let it stand so that all the custard may be +absorbed by the cake. When the custard has been entirely absorbed by the +cake, set the mould in the steamer or in the sauce pan with water to +reach two-thirds up the side of the mould. Put the cover on the steamer, +or sauce pan, and steam it until the custard is firm. That will +generally take about an hour and a half. It may take a little longer, +but be quite sure that the custard is firm. Do not cook the custard +first, just mix it up. In order to be sure that the custard is firm +before you attempt to turn the pudding out, you want to run a fork or a +small knife down through the thickest part in the middle of the pudding; +move it backward and forward; look into the pudding to make sure that +the custard is done. As long as the custard looks liquid at all, you +must keep on cooking. When the pudding is done take the mould out of the +steamer, using a towel, because the mould will be hot. Take a dish or +platter that fits just over the top of the mould; have the inside of the +platter the size of the top of the mould; put the platter over the mould +and turn it upside down; then you will find that you can lift the mould +from the pudding without any trouble, and the pudding will remain there +on the platter. This pudding I shall serve with-powdered sugar. It is +exceedingly rich. It is not necessary to have a sauce with it because it +is so rich. But you can use, if<span class="pagenum"><a name="Page_68" id="Page_68">[68]</a></span> you wish, any of the nice pudding +sauces that I have told you of. This is a pudding which in Europe is +served as the greatest luxury. It takes its name “cabinet” pudding from +the fact that it is served in the little rooms, or cabinets, that is, +the private rooms where special dinners or suppers are given in the +European restaurants. What is called cabinet pudding in the restaurants +and hotels in this country is usually a nice bread pudding made with +fruit, and it is not decorated in this way. Trouble is not taken to +decorate the mould. It is simply a nice bread pudding made with custard, +with some raisins or currants in it. That is what is called cabinet +pudding in this country in the restaurants and hotels. So you can make +the memorandum that you can use instead of the cake, bread; and instead +of the French fruit, simply raisins, currants and citron. You can spend +as much time and ingenuity decorating the pudding as you like, but I +have done this very quickly and very simply. The pudding can be served +hot, or it can be cooled and then put on the ice and made very cold. You +noticed that in filling the mould I pressed the cake down on the inside, +because, as it is saturated with the custard, of course it would sink +down. You want to press the cake well down in the mould, and have a +layer of cake on top, the last layer of cake.</p> + +<p><i>Question.</i> If you made it of bread wouldn’t you have to use more sugar +in it?</p> + +<p><span class="smcap">Miss Corson.</span> Yes, if you use bread you would have to use more sugar.</p> + +<p><i>Question.</i> Do you have any salt in it?</p> + +<p><span class="smcap">Miss Corson.</span> You don’t need to put any salt in it. You can if you want +to. There is no necessity for it, because there will be salt both in +your bread and in your cake.</p> + +<p><i>Question.</i> Do you flavor the custard?</p> + +<p><span class="smcap">Miss Corson.</span> No, just the plainest custard. You will find that the +French fruit will give the custard all the flavor you require. 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 bowl. Either put it into a pitcher or use a cup, because you +will have to pour it slowly in order to let it thoroughly absorb.</p> + + +<h3 class="sectionhead"><a name="PEA_SOUP_WITH_CRUSTS" id="PEA_SOUP_WITH_CRUSTS"></a>PEA SOUP WITH CRUSTS.</h3> + +<p>Next take the recipe for pea soup. Some of the ladies who were at the +Monday afternoon lesson will need only to make one<span class="pagenum"><a name="Page_69" id="Page_69">[69]</a></span> or two notes, and +the others will take the full recipe. For pea soup, four quarts, use a +cupful of dried peas, yellow split peas. Pick them over, wash them in +cold water, put them over the fire in two quarts of cold water and let +them heat slowly. As the water heats it softens the peas. When it is +boiling add half a cupful more of cold water and let that heat; then add +more cold water; continue to add cold water, half a cupful at a time, +until you have used two quarts more of cold water in addition to the +first two quarts. The object of adding cold water slowly is to soften +the peas, 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 hours. Boil them very slowly without the +addition of salt until they are soft enough to rub through a sieve with +a potato masher. 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 paste. Stir the soup over the fire until the +butter and flour are entirely dissolved; then season the soup palatably +with salt and pepper and let it boil for two or three minutes. While it +is boiling cut two slices of stale bread—bakers’ bread is the best, or +very light home-made bread—in little dice about half an inch square. +Put a couple of tablespoonfuls of butter in a frying pan over the fire +and let the butter begin to brown, then throw the dice of stale bread +into the butter and stir the bread until it is brown. Take it out of the +butter with a skimmer, if it has not absorbed all the butter, and lay it +for a moment on brown paper, and then put it on a hot dish to send to +the table with the soup. Do not put the bread into the soup unless you +are going to serve at once, because it will soften a little; but you +will find that fried bread will soften less quickly than toasted bread. +A great many people put small squares of toast in the pea soup, but that +softens at <a name="corr25" id="corr25"></a>once. If you have a frying kettle which you use for doughnuts +or fritters, or anything of that sort, partly full of frying fat, you +can heat it and fry the bread in that instead of frying it with the +butter in a frying pan. Have the fat smoking hot; the bread browns very +quickly; take it out on a skimmer and lay it on a brown paper for a +moment; then it is ready for the soup. These little fried crusts of +bread are called <i>croutons</i> or crusts in the cookery books. I am going +to add an onion fried in butter to the soup to-day. Put that in, if you +use it, when you first begin to cook the soup. One onion, peeled, +sliced, and fried light<span class="pagenum"><a name="Page_70" id="Page_70">[70]</a></span> brown in a tablespoonful of butter. You could +also use the bones from ham, cold roast ham, cold boiled ham, or the +bones of beef either raw or cooked, in the place of the onion, or in +addition to the onion, as you like. Remember all those things give +distinct flavors to the pea soup. If you put any kind of bones in, put +them in with the peas at the beginning and boil them with the peas.</p> + + +<h3 class="sectionhead"><a name="SALT_CODFISH_STEWED_IN_CREAM" id="SALT_CODFISH_STEWED_IN_CREAM"></a>SALT CODFISH, STEWED IN CREAM.</h3> + +<p>Next take the recipe for salt codfish, stewed in cream. First, to +freshen salt codfish; that, of course, is always the first thing you do +with salt codfish, no matter how you finish. You can do that by soaking +it over night in cold water; if it has any skin on it be sure to have +the skin side up. If you put it in the water with the skin side down, +the salt which soaks out of the fibre of the fish simply falls against +the skin and stays there. The fish does not get any fresher. A great +deal of codfish in these days is sent to the market without either skin +or bone. Supposing we have the regulation dried codfish, we skin and +bone it, then soak it over night in cold water, and next morning put it +over the fire in more cold water, plenty of it, and put the kettle or +pan containing the fish and the cold water on the back part of the +stove, where it will heat very gradually. Do not let it boil at all, but +keep it at a scalding heat. Do not more than let it simmer. The effect +of the boiling on any salted fibre, whether it is fish or meat, is +simply to harden it. Keep it at a scalding heat until the fish is +tender. Of course that will depend upon the dryness of the fish. It may +take a half hour, it may take an hour. That is one way to freshen fish. +Another way—the way I am doing now—is accomplished more quickly by +putting the fish over the fire in plenty of cold water, enough to cover +it; set it on the stove where it will heat gradually. When the water is +nearly hot on the fish pour it off and put more cold water on. Let that +get scalding hot; do not let it boil at all; simply let it get scalding +hot—that is, let the steam begin to rise from it. Change the water as +often as it gets scalding hot, until the fish is tender. If you are +careful to change the water often enough, that is, if you do not let it +begin to boil, probably the fish will be tender in half an hour—from +half to three-quarters of an hour. The time will depend upon the dryness +of the fibre of the fish. Generally in about half an hour it will be +tender. As soon as the fish is <span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span>tender drain it, and then it is ready to +dress in any way you wish to use it. To-day I shall make a little cream +sauce, and heat the fish in it. That will be codfish stewed in cream +sauce. Boiled codfish you would serve with boiled potatoes, and the +white sauce is made either with water or milk and hard-boiled eggs. That +is the old New England salt fish dinner. Usually, with a salt codfish +dinner there were boiled parsnips and sometimes boiled beets; and it is +very nice if you like codfish. For codfish hash, the old-fashioned +codfish hash, use simply boiled codfish torn apart, forked in little +fine flakes or chopped in fine flakes; of course all the skin and bone +is taken off, mixed with an equal quantity of boiled potatoes, either +mashed or chopped fine, palatably seasoned with pepper; of course the +fish would be salt enough, usually; for a pint bowl full of fish and +potatoes, use a tablespoonful of butter. The fish and potatoes are +thoroughly mixed, then put into a frying pan, with just enough butter or +drippings to keep it from burning. You may put, for the quantity I have +given you, a heaping tablespoonful of butter in the frying pan, and let +it melt; then put in the fish, and continue stirring it. Remember there +is some butter in the hash already, and that will melt with the heat and +probably be enough; but if you need any more to prevent its burning, add +a tablespoonful. Stir the hash until it is scalding hot; then push it to +one side of the frying pan with the knife you are stirring it with, and +form it into a little oval cake at one side of the frying pan. When the +hash is thoroughly hot, the butter in it will begin to fry out of it, +and there probably will be butter enough to prevent its burning. Let it +stand in the little cake at the side of the pan until it is browned on +the bottom. You want to watch it a little, and now and then run a knife +under it and loosen it from the pan, to make sure that it is not +burning. Then, when the bottom is browned, hold a plate in one hand and +the frying pan in the other, and turn the fish out in a little cake on +the plate or dish.</p> + + +<h3 class="sectionhead"><a name="CODFISH_CAKES" id="CODFISH_CAKES"></a>CODFISH CAKES.</h3> + +<p>To make codfish cakes, first make the fish fine; after freshening it and +taking off the skin and bone, chop it or tear it in fine flakes; 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 cakes. To a pint <a name="corr26" id="corr26"></a>bowlful of codfish hash add a +tablespoonful of butter, a palatable seasoning of pepper and the yolk of +one raw egg. That is, half<span class="pagenum"><a name="Page_72" id="Page_72">[72]</a></span> codfish, half potato, a tablespoonful of +butter and the yolk of one raw egg, and a palatable seasoning of pepper. +Then dust your hands, with dry flour; take a tablespoonful of this +mixture up in your hand and either form it in the shape of a round ball +or flat cake, as you like. Have ready a frying kettle or deep frying pan +with enough fat or drippings, or lard, in it to cover three or four of +the codfish cakes or balls, when you drop them into it. So that if you +use a frying pan you must have a deep frying pan. You may make in that +case codfish cakes, not balls. If you have a frying kettle you can make +little round balls. When the fat is smoking hot drop the codfish cakes +or balls into it and fry them just a golden brown, light brown. Take +them out of the fat with a skimmer and lay them on brown paper for a +moment to free them from <a name="corr27" id="corr27"></a>grease, then serve them hot.</p> + +<p><a name="absorb_fat" id="absorb_fat"></a>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 paper, because then you +are sure to free it from <a name="corr28" id="corr28"></a>grease. Not necessarily very coarse paper; just +ordinary brown wrapping paper. I do not mean <a name="corr29" id="corr29"></a>manila paper, but the +common brown wrapping paper that comes around groceries and meat, that +tradesmen generally use. The paper must be porous so that the <a name="corr30" id="corr30"></a>grease +will be easily absorbed. That is the only point you have to remember. +The usual way of frying codfish cakes is simply to put fat enough in the +pan to keep them from sticking, and in that way they are not browned all +over, that is, they are not browned on the sides. They are simply +browned on the top and on the bottom, and the fat has, of course, +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 in. In frying it is very easy to use the fat repeatedly, if you +only remember one thing. The fat you fry fish in you want to keep always +for fish; then you can fry anything else, meat, chicken, fritters or +doughnuts, in the other fat. Generally keep two jars or crocks of fat, +and take care only to let the fat get smoking hot in frying, and as soon +as you have done frying set the kettle off the stove so that the fat +does not burn; let it cool a very little, then strain it through a cloth +into an earthen bowl and let it get cold. Wash the frying kettle out and +clean it thoroughly, and then you can put the fat back in it, and it +will be ready for the next time, if you use a porcelain-lined kettle; if +you use a metal kettle for frying, tin or anything of that sort, do not +put the fat in it till you are ready to use it again, because it might +rust it a little. If you<span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span> strain it through an ordinarily thick towel +there will be no sediment. If you strain it through a sieve there will +be a little sediment that will settle to the bottom of the fat, and you +can turn the cake of fat out of the bowl when it is cold and scrape that +off. The best way is to strain through a cloth in the first place. If +you are careful with the fat you can use it repeatedly,—use it a dozen +times or more, until it really is nearly used up. But if you are +careless and let it burn, of course you very soon get it so dark in +color that it colors anything directly you put it in, before it is +cooked, and it has a burnt taste. But if you use it at the heat I tell +you, just smoking hot, and do not let it burn, you can use it +repeatedly. Sometimes you can lift it out in one solid cake when it is +cold; sometimes you will have to break it and take it off in more than +one piece. On the bottom of the cake you will find a little brownish +sediment which you must scrape off. Then you have the fat clarified and +ready for use. For ordinary frying purposes the straining through the +towel will answer. An earthen bowl is the best for keeping the fat in +the kitchen, very much better than metal of any kind.</p> + + +<h3 class="sectionhead"><a name="STEWED_CARROTS" id="STEWED_CARROTS"></a>STEWED CARROTS.</h3> + +<p>Next take the recipe for stewed carrots. Carrots, peeled, as many as you +wish to make a dishful; cut them in rather small slices, a quarter of an +inch thick, put them over the fire in salted boiling water enough to +cover them; boil them steadily until they are tender. That will be in +perhaps half or three-quarters of an hour; if the carrots are young and +fresh they will boil in half an hour; longer as the season advances and +the carrots grow denser in their fibre. Late in the winter it may take +an hour or even an hour and a half if they are very large and woody. +Boil them until they are tender. Then drain them and throw them into +plenty of cold water, and let them get thoroughly cold. While they are +cooling make a sauce of water or of milk, as you like. If you have an +ordinary vegetable dish full of carrots you want about a pint of sauce. +In that case you will make the sauce as I have told you several times: a +tablespoonful of butter, and a tablespoonful of flour for a pint of +sauce; melt the butter and flour together over the fire, stirring them +constantly until they bubble and are smoothly mixed; then begin to add +half a cupful at a time the milk or water that you are going to use in +making the sauce; stir each half cupful in smooth before you<span class="pagenum"><a name="Page_74" id="Page_74">[74]</a></span> add any +more water. If the milk or water is hot, of course the sauce will be +cooked all the more quickly. Let the sauce boil for a minute, stirring +all the time, then season with a level teaspoonful of salt for a pint of +sauce, a quarter of a saltspoonful of pepper, remembering what I have +said about using white pepper. Drain the carrots from the cold water and +put them into the sauce to heat. While they are heating—and that will +only take three or four minutes—chop a tablespoonful of parsley fine, +and stir it among the carrots; then serve them as soon as they are hot. +You may make the addition of parsley or not, as you like, but it is very +nice. In some seasons of the year you can not have the parsley. If you +have not parsley, and have made the sauce of water, 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 fire, just before you dish them. I +will do that to-day. I will make a sauce of water and add the yolk of an +egg. You had better put two or three tablespoons of sauce into a cup +with the egg and mix it, and then pour that into the sauce and stir it +well. In chopping parsley use just the leaves, not the stalks; put them +in the chopping bowl and chop them fine. 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 hand. 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 bowl, where you only get a circular cut. One of the ladies asks +me the object of putting the carrots in cold water. They are put first +in boiling salted water-to set their color. The action of the salt in +the boiling water slightly hardens the surface so that the color does +not boil out. 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 +entirely. Of course you will understand that by draining them and +throwing them into cold water you check the heat at once. If you simply +let them stand in the water and gradually soften and soak, letting the +water keep warm, you would soak the color out. That follows with all +boiled vegetables. Where we want to preserve the color this is the +simplest and easiest way to do it.</p> + +<p><i>Question.</i> Can the color of beets be preserved in the way you speak of?</p> + +<p><a name="boiling_beets" id="boiling_beets"></a><span class="smcap">Miss Corson.</span> No, <a name="corr31" id="corr31"></a>beets have to be boiled differently from any other +vegetable. If you break the skin of <a name="corr32" id="corr32"></a>beets, or cut them in any way, the +color escapes in the water. So that to<span class="pagenum"><a name="Page_75" id="Page_75">[75]</a></span> prepare the beets for boiling, +wash them very carefully without breaking the skin. Do not cut off the +roots or the tops of the beets close; leave some of the roots and three +or four inches of the stalk. Do not trim them off close, because if you +cut the roots or stalks close to the beet you make a cut whence the +color can escape; wash them very carefully without breaking the skin. +Put them over the fire in boiling water. You do not need to salt it, in +fact, it is better not to salt it. Boil them until they grow tender to +the touch. If you puncture the beet with a fork or knife, to try it, you +let the color out, 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 soft. Do not break the skin, always remember that. When the +beet is tender you will find that it will yield a little, between your +fingers, and the length of time required for cooking them will be from +half an hour to two hours and a half, perhaps even longer than that. +Young, tender, juicy beets may be cooked in half an hour. The older they +are, the later it is in the season, the harder the woody fibre will be, +and the longer it will take to cook them. After they are cooked really +tender, then throw them into a bowl of cold water and rub off the skin +with a wet towel. Do not leave them soaking in cold water.</p> + + +<h3 class="sectionhead"><a name="VENISON_WITH_CURRANT_JELLY" id="VENISON_WITH_CURRANT_JELLY"></a>VENISON WITH CURRANT JELLY.</h3> + +<p>Take the recipe for venison now, ladies. Enough butter to cover the +bottom of the pan about a quarter of an inch. Let it get smoking hot, +then put in the venison. You must have the pan large enough to hold the +venison. As soon as the venison is brown on one side turn it and brown +it on the other. Brown it very fast. As soon as the venison is browned +put with it the currant jelly. For every pound of venison use two +tablespoonfuls of currant jelly—not heaping spoonfuls; or you might put +one heaping tablespoonful for every pound of venison. As soon as the +venison is brown put the currant jelly in with it. Put the pan back +where it will not be too hot, and finish cooking the venison until it is +done to suit your taste. It will cook, if it is an inch thick, pretty +well done in about twenty minutes. Season it with salt and pepper, and +when it is done put it on the platter and pour the currant jelly and +butter over it. The cooking of the jelly with the venison makes it a +nice sauce or gravy.</p> + +<p><i>Question.</i> Wouldn’t this be a nice way to cook buffalo or any other +kind of game?</p> + +<p><span class="smcap">Miss Corson.</span> Yes, it is a very good way.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_76" id="Page_76">[76]</a></span></p> + +<h2 class="chapterhead"><a name="LECTURE_EIGHTH" id="LECTURE_EIGHTH"></a>LECTURE EIGHTH.</h2> + + +<h3 class="sectionhead"><a name="MEATS_AND_VEGETABLES" id="MEATS_AND_VEGETABLES"></a>MEATS AND VEGETABLES.</h3> + +<p><a name="roast_beef" id="roast_beef"></a>We will begin to-day with so-called roast beef, it is really baked. This +is what is called a shoulder cut of beef, and is just as the butcher has +sent it home, that is, without any of the bones being taken out. This +thin part of the beef can be either roasted with the rest or cut off and +used as a stew. It is not very available at the table. It almost always +is tough, and there is a great deal of fat proportionately. The lean +that is there is very apt to dry and harden in the baking. So that the +best way to use the part is to cut it off and cook it separately. Have +the beef cut large enough to give a roast from the thickest part. The +white line of cartilage will be sure to bother in carving, and the best +way is to cut it out before you cook the meat. You can cut it out +without any difficulty. You can also cut off the bone entirely. You will +not find that doing this will make the meat waste if you bake it or +roast it properly, and you can carve it more easily and more +economically. Carving when the bone is in the meat you are sure to leave +more meat on than you really want to, and it is quite a difficult matter +to carve even slices when the bone is in the meat. It is a very easy +matter to take the bone out, 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 +gravy. You will notice both in cutting the cartilage and the bone, I do +not take off any meat. I simply cut close, and take away the parts I +wish to remove without wasting any of the meat. That leaves a solid +piece of meat which offers no difficulty in carving; you can either +fasten it in shape by tying a string around it or by running a few +skewers through it. The better way is to tie it with a string, because +the skewers will make holes and permit the juice to escape. You can +either take off the thin, outside skin of the beef or wipe it as I have +already said, with a wet towel. With good beef the skin is so +exceedingly thin that it is not objectionable in carving or to the +taste. With poor beef, the skin is decidedly leathery, and then it is +advisable to take it off.</p> + +<p><i>Question.</i> How many pounds were there in your piece altogether, before +you began to cut it?</p> + +<p><span class="pagenum"><a name="Page_77" id="Page_77">[77]</a></span></p> + +<p><span class="smcap">Miss Corson.</span> Oh, I fancy it weighed five or six pounds. Of course you +use the number of pounds that your family requires. I am speaking of +dividing the meat so as to cook it in the most economical manner. You +would buy a sufficiently large piece in weight to give you the thick +part—large enough for your family for the roast, and the other part you +use for the stew subsequently. We made a beef stew one day, here, I +think. Roasting is cooking meat before the direct blaze of the open +fire. Baking is cooking it in the oven. Nearly all the so-called roast +beef that we get is baked beef. It is not quite so delicate as real +roast beef. You can accomplish the roasting of beef with any range or +kitchen stove that has a large grate, that is, a grate where you can +have a clear surface of coals against the grate, by using what is called +a Dutch oven. This is a tin box, with one side open and a little hook in +the top of the box, from which you can hang the meat. Then in the bottom +part of the tin case there is a pan that catches the drippings. After +you have got the meat all ready, you put the Dutch oven in front of the +grate, standing it so that the open side of the Dutch oven is directly +in front of the grate of your stove or range. You will find that the +bright tin of the oven will reflect heat enough to cook the meat nicely. +There you get a genuine roast. You do not get an old-fashioned roast on +a spit before the open fire, but you get a nice roast. Generally those +little hooks are so arranged that the meat swings a little—swings and +turns, and if the hooks are not so arranged, once in a while, say once +in half an hour, you want to turn it.</p> + +<p>Now, suppose you have not that oven, but still have an open fire, you +can roast. I have roasted a chicken before a grate fire in the sitting +room. You can roast small birds of any kind in that way, by putting +something on the mantel piece heavy enough to support the weight of the +bird. Tie a string around the bird or around the piece of beef and let +it hang down in front of the fire. Put a platter under it or a dripping +pan, and put the blower up in front of it. You might be amused at the +idea of doing that as an experiment. I have made coffee in an old tomato +can as an experiment, to see whether it can be done, and it is just as +nice as any you could possibly make in the finest French coffee pot. +After all there are many expedients that you can resort to in cooking +with good results.</p> + +<p>After the meat is browned on the outside, whether you are roasting or +baking, season it. Get it browned first on the outside very quickly, +then season it with salt and pepper, and after<span class="pagenum"><a name="Page_78" id="Page_78">[78]</a></span> that moderate the heat +of the oven, or draw the Dutch oven a little away from the fire, and +finish cooking till the meat is done, allowing fifteen minutes to the +pound if you want it medium rare, about twenty minutes to the pound if +you want it very well done. If you are baking the meat put it in the +hottest oven, without any seasoning at all, without any water in the +pan. You will find that the meat will yield drippings enough for +basting. Our chicken that we basted yesterday,—do you remember how nice +and brown that was? Pretty well basted, wasn’t it? That had nothing in +the pan for basting except the drippings which flowed from the chicken +itself. Put the meat in the hottest oven until it is browned, and then +moderate the heat and cook the meat fifteen minutes to the pound. We +might do what the French call braise the end of the roast, if you like +to see the effect of slow cooking. One difficulty that we labor under +here is that we have to use a very intense heat, otherwise the flame of +this vapor stove goes out. In order to braise successfully you want a +very gentle and continuous heat,—such as you would get on the back part +of a cooking stove,—just heat enough to keep the meat simmering. We +will do as well as we can by keeping the sauce pan at one side of the +fire, and then I will describe the braising process, so that you can do +it perfectly at home. If we have any cabbage we will braise the meat +with it. That makes a dish that is used very much in the north of +Europe, in Poland and Sweden. I think I will give you the recipe, +whether we have our cabbage or not.</p> + +<p>Use a large pot or sauce pan, large enough to allow you to lay the piece +of meat on the bottom; or, you can use a thick, deep, iron pan. I +remember, several days ago, seeing in the hardware stores pans about ten +inches high, pans made of Russia iron, oval. You can use that for quite +a large piece of meat if you have not a sauce pan. You want a pan deep +enough to allow the water to come just over the beef. Put water in the +pan, enough to cover the beef, and let it get boiling hot. I will give +you two methods of braising. When the water is boiling hot, put the beef +in it; watch it carefully until it just begins to boil again. The moment +it boils, 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 simmering, only +bubbling, not boiling. Put in whatever seasoning you like. If you use +spice, cloves for instance, or mace, use it whole. If you use simply +salt and pepper, of course use them in the powder. Keep the cover very<span class="pagenum"><a name="Page_79" id="Page_79">[79]</a></span> +tightly over the pot or sauce pan, and cook the meat in that slow, +gentle way, for at least two hours. A piece weighing not more than four +or five pounds you want to cook at least two hours, or until it is +tender. Remember to cook very, very slowly. That is a very simple and +easy way of braising, which any one can accomplish.</p> + +<p><a name="braising" id="braising"></a>Now I am going to give you the French method of braising. Cut part of +the fat off the meat, about half the fat off the meat. Put the part that +you cut off in the bottom of the pot. Lay the meat on the fat. That is +the way we will cook our meat to-day, because I have decided to cook the +cabbage in another way. After you have put the fat in the bottom of the +sauce pan, lay the meat on it, with the fat part up, so that, you see, +you have fat under and over the meat. On top or by the side of the meat +put an onion of medium size, peeled and stuck with about a dozen cloves. +Put parsley, if you have it, about a tablespoonful of leaves, or some +stalks, or parsley root; but remember that the flavor of parsley root is +very much stronger than the leaf, so that you will use proportionately +less root. One bay leaf, a tablespoonful of carrot, sliced, about a +tablespoonful of turnip, sliced, and a level teaspoonful of +peppercorns—unground pepper—or a small red pepper. Then boiling water +enough just to cover the meat. Then put on the cover of the sauce pan, +and put the meat where it will simmer very gently until it is quite +tender. The French always braise in what is called a braising pan; that +is, two oval pans made in such a way that one sets into the other, and +goes about a third of the way down. They put the article that is to be +braised in the bottom pan, and then in the top pan they put hot ashes, +or coals of wood or charcoal, mixed with ashes; so that there is heat +top and bottom; then they put their braising pan by the side of the fire +or at the back of the stove, where it will have a gentle heat, and cook +it for a very long time. They braise it four or five hours, and it makes +the toughest meat tender. After you once bring the meat to the boiling +point you must not boil it fast; if you boil it fast you will make it +very much tougher. After you get it to the boiling point keep it there, +and cook it slowly, and long enough so that it will be sure to be +tender. If you are sure the meat is tough in the beginning, put half a +cupful of vinegar into the water with it. You won’t notice the vinegar +when you come to eat the meat, and it will help to make the meat tender. +The French, of course, use the ordinary wine of the country,—a sour +wine,—it<span class="pagenum"><a name="Page_80" id="Page_80">[80]</a></span> has the same effect; it is about as sour as vinegar, and has +about the same effect. I think, indeed, that is the reason why the +French use so much wine in cooking meat. They use a very acid wine +always, and probably use it for the purpose of making the meat tender in +many instances. Put in salt, but not too much, for the effect of salt, +while the meat is boiling, would be to harden it. Just a little salt, +and then in seasoning your gravy you can add more salt. After the meat +is braised French fashion, it is taken out of the broth, and the broth +is strained and then used as a broth or soup, or made into a gravy.</p> + +<p><a name="beef_gravy" id="beef_gravy"></a>To make the gravy, for each pint of gravy that you wish to make, use a +tablespoonful of butter or beef drippings and a tablespoonful of flour. +Stir the drippings and flour over the fire in a sauce pan until they are +brown. Then begin to add the seasoned broth in which the meat was +cooked, half a cupful at a time, stirring it until it is smooth each +time, until it boils; then season it with salt and pepper, remembering +that the broth is already seasoned, so that you have to taste it. That +makes a very nice gravy or sauce. Of course, you have plenty of broth, +so you can make as much of it as you like.</p> + +<p><a name="cabbage" id="cabbage"></a>Take now a recipe for cooking cabbage to serve with braised meat. For a +cabbage of medium size,—that is, a cabbage about as large as a +breakfast plate,—first wash the cabbage thoroughly, cutting away any +part of the <a name="corr33" id="corr33"></a>stalk that seems woody. Then cut the cabbage in rather thin +slices. That is very easy. Lay it on the board and cut it down through. +You would need a large sauce pan to cook a cabbage as large as a +breakfast plate, because remember when it is cut up it takes up more +space. Put in the bottom of the sauce pan a tablespoonful of butter or +drippings. If you are braising your meat you can open the pot and dip +some of the drippings out of it. A tablespoonful of butter or drippings, +half a cupful of vinegar, a tablespoonful of cloves, a teaspoonful of +peppercorns and a tablespoonful of brown sugar. Then put in the cabbage +on top of these things. Put the cover on the sauce pan, set it over the +fire where it will steam. Be very careful not to let it burn. Keep it on +the back part of the fire where it will simmer. Keep it covered. Every +fifteen minutes take off the cover, and with a large fork or spoon lift +the cabbage from the bottom so that the top uncooked part goes down to +the bottom. In about an hour the cabbage will be tender. You do not need +to begin to cook that until within, say an hour and a quarter of the +time the beef is likely to be done. To<span class="pagenum"><a name="Page_81" id="Page_81">[81]</a></span> serve it, turn it on a dish, +leaving the spice, cloves and pepper in with it, and lay the beef on it. +Just moisten the cabbage with a little gravy or broth from the beef, and +serve the rest of the gravy in a bowl; remember that the broth from the +meat is salted, and that in moistening the cabbage it seasons it, or if +you like very much salt you can put a little with the cabbage in +cooking.</p> + +<p><a name="boil_cabbage" id="boil_cabbage"></a>Now, to boil cabbage quickly, and without odor: After thoroughly washing +it take off the decayed leaves, cut it in rather small pieces, but do +not use the stalk of the cabbage—avoid that. Put over the fire a sauce +pan large enough to hold the cabbage twice over. Have plenty of space in +your sauce pan or kettle, fill it half full of water, put plenty of salt +in the water,—that is, a level tablespoonful of salt to about a quart +of water,—let the water boil; be sure that it is boiling fast. Then put +in the cabbage; get it boiling again just as fast as you can, and +continue to boil it just as fast as you can until it is tender. That +will be in from ten to twenty-five minutes, according to the age of the +cabbage. Young cabbage, early in the season, will boil tender in ten +minutes; or it may take 15, 20 or 25. It never takes over a half hour +unless the cabbage is very old or dry. The cabbage is done the moment +the stalk is tender. A great many people have the idea that they must +boil the cabbage until the leaf is almost dissolved. It needs only to be +boiled as tender as you boil the stalks of cauliflower, and you would +try, of course, the thickest part, which would be near the stalk. +Remember, in the first place you would cut out any tough, woody stalk, +but the tender stalk you would leave in, and that is the part you would +try. If you boil it fast it will not take over thirty or thirty-five +minutes at the outside, probably not more than twenty. Just as soon as +the cabbage is tender drain it and put with it whatever sauce or +dressing you are going to serve with it. That sometimes is vinegar, +butter, pepper, and salt. Sometimes a little milk, butter, pepper, and +salt. In that case it is called cabbage stewed with cream. Sometimes you +would simply serve it without any further seasoning, only remember that +the moment it is tender, drain it and serve. As I told you the other +day, 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 +it, the volatile oil. That makes a strong odor in the room. As soon as +the cabbage is tender it is ready to eat, and should be taken from the +fire.</p> + +<p><span class="pagenum"><a name="Page_82" id="Page_82">[82]</a></span></p> + + +<h3 class="sectionhead"><a name="TURNIPS" id="TURNIPS"></a>TURNIPS.</h3> + +<p>To bake turnips, peel the turnips, either white or yellow ones, cut them +in rather small slices, a quarter of an inch thick; put them over the +fire in salted boiling water enough to cover them, and boil them fast +until they are tender. It may take ten or fifteen minutes, possibly +twenty minutes, according to the age of the turnips. 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 condition. But as soon as +the turnips are tender, drain them, put them in an earthen pudding dish, +make a little white sauce, either with milk or water,—for a pint, a +tablespoonful of butter, tablespoonful of flour; stir over the fire; +then milk added gradually and stirred smooth; seasoned with salt and +pepper,—make enough of the white sauce just to moisten the turnips; +pour it over the turnips; dust over the top some cracker dust or bread +crumbs, just enough to cover the top of the turnips; put a little salt +and pepper over the crumbs, and a scant tablespoonful of butter over the +top of the crumbs. Then put the dish into the hot oven, and just brown +the crumbs on the top of the dish. Serve it as soon as the bread crumbs +are brown. That is a very nice and easy dish. If you have cold boiled +turnips, slice them, cover them with white sauce and bread crumbs, and +cook them just in the same way.</p> + +<p>(At this point Miss Corson announced that the <a name="corr34" id="corr34"></a>cabbage was done, after +being in between nine and ten minutes, and no smell was perceptible in +the room.)</p> + +<p>I am going to moisten the cabbage with cream sauce,—that is white sauce +made with milk,—and heat it for a moment and then it will be done.</p> + +<p><a name="corned_beef" id="corned_beef"></a>I will now answer a question that has been asked about cooking corned +beef. The same principle applies to the cooking of corned beef that +applies to the cooking of salted fish. You remember this morning in +talking about codfish I said, if you boil the salted fibre hard and +fast, you make it hard and toughen it. That holds good in relation to +salted meat or corned meat. You want to boil it very gently. There is +comparatively little juice left in corned beef, so that the action of +cold water is not so disastrous to it as it would be to fresh meat. +Sometimes the beef is so very salt that it is desirable to change the +water upon it. Put it over the fire in cold water. Let it slowly reach +the boiling<span class="pagenum"><a name="Page_83" id="Page_83">[83]</a></span> point, and then try and see if it is too salt. If the water +itself seems very salt, change it. Put fresh water in, let it gradually +heat, and boil very gently always. As soon as the meat reaches the +boiling point, push it to the back part of the stove and boil it very +gently until it is tender. It usually takes about twenty minutes to a +pound, but boil it very gently and slowly. Then it will be tender. If +you boil it fast it will be hard and tough. If you put a whole dried red +pepper in with the beef in boiling, you will find that it will improve +the flavor very much. If you intend to use the beef cold, leave it in +the water in which it is boiled; take the pot off the stove and let it +cool in the water in which it was boiled. Those same directions apply to +boiling smoked or salted tongue.</p> + +<p>The turnips were just fifteen minutes in boiling.</p> + +<p>Nice points about boiled dinners are asked for. I think I have given you +the nicest point in cooking beef, so that you will be sure to get it +tender, and to cook cabbage so that it is tender and does not smell. +Cabbage always goes with a New England boiled dinner, potatoes, onions, +parsnips and squash. I told you about cooking beets this morning. All +the other vegetables you may cook in boiling water, and salt to suit the +taste. The old-fashioned way was to boil all the vegetables in the pot +with the beef, adding the vegetables in succession, 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 done; each one except the squash. The squash is best +peeled and cut in small pieces and steamed. If you boil it you want to +put it in boiling salted water until it is tender, and then put it into +a towel and squeeze it, so as to get out the water; then season it with +butter, salt and pepper, and serve it.</p> + +<p>I made gravy yesterday; I think if I give you the recipe to-day it will +answer. Pour the drippings out of the pan, all except about a +tablespoonful; put a tablespoonful of <a name="corr35" id="corr35"></a>flour in with the brown drippings; +set the pan over the fire; stir the drippings and flour together until +they are quite brown; then begin to put in boiling water, a little at a +time, not more than half a cupful, and stir until the gravy is smooth; +then season it palatably with salt and pepper. Onions are very nice +cooked precisely as I have cooked cabbage to-day; that is, cooked until +they are tender, and dressed with the white sauce that I used in +dressing the carrot.</p> + +<p><a name="pressed_beef" id="pressed_beef"></a>For pressed corn beef the nicest cut is the brisket. Have the<span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span> cut +rather long and narrow, and not a short chunk or piece. Take a long +piece of meat, a foot long, or more; have all the bones cut out and roll +it up tight. Tie it compactly, in the same way that I tied this meat. +Tie it so that you have it in a tight bundle. Then boil it according to +the directions I have already given you. After it is done let it partly +cool in the liquor; then take it out and lay it on the platter; lay +another platter on top of it, and put a heavy weight on the platter, and +press it with the string still on until it is cold; then cut off the +string and you have it in nice shape. If you want to use part of it hot +for dinner, and then have it cold, you would have to boil it, and when +it is done cut off enough for your dinner; then press the rest of it +between two platters. You could double it over, but you could not press +it so very well in shape. Cut it in slices; 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 thick. Or, you could dissolve a little gelatine in the +broth to thicken it, and pour it over the slices of corned beef in the +mould. In that case you would depend upon the gelatine to thicken the +broth, without boiling it down.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="LECTURE_NINTH" id="LECTURE_NINTH"></a>LECTURE NINTH.</h2> + + +<h3 class="sectionhead"><a name="BEEF_A_LA_MODE_ROLLS" id="BEEF_A_LA_MODE_ROLLS"></a>BEEF A LA MODE ROLLS.</h3> + +<p>Our lesson this morning will begin with beef <i>a la mode</i> rolls. Use the +round of the beef or the end of sirloin steak. I have here a piece of +round of beef. Cut the beef in pieces about two inches wide and five +long; lay these strips of meat on the cutting board and season them with +salt and pepper. In the middle of each one put a little piece of salt +pork about a quarter of an inch thick. Roll the meat up in such a way +that the pork is inclosed in the middle of the little roll. Tie the roll +to keep it in shape. You can use instead of salt pork pieces of fat from +the meat. 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 +kettle. Put the saucepan over the fire with the drippings or butter in +it and let the fat get hot. As soon as it is hot put the little rolls of +meat in it and let them brown. As soon as the little rolls of meat are +brown sprinkle flour over them, a tablespoonful of dry flour to half a +dozen little rolls of meat. Let the flour brown.<span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span> As soon as the flour +is brown pour in boiling water enough to cover the rolls; add salt. Then +put the cover on the sauce pan and set the meat where it will cook very +gently. Remember what I have told you about cooking meat slowly if you +want it to be tender. When the meat is quite tender—and that will be in +from half an hour to an hour and a half—the time will depend, of +course, upon the fibre of the meat, then take off the strings and serve +the rolls in the gravy in which they have been cooking. You see the +brown flour and water and butter will have make a nice gravy for the +rolls. Now if the meat is very tough remember what I have told you about +the action of the vinegar on the meat fibre. For a pound of meat add +about two tablespoonfuls of vinegar, when you begin to stew the meat, +and let it cook with the meat; that will make it tender. You can vary +the dish by cooking with it vegetables of any kind that you like to use. +Add potatoes when it is within half an hour of being done, turnips +peeled, cut in small pieces; carrots peeled and sliced.</p> + + +<h3 class="sectionhead"><a name="CARAMEL_CUSTARD" id="CARAMEL_CUSTARD"></a>CARAMEL CUSTARD.</h3> + +<p>I will make a caramel custard next. For caramel custard use a plain tin +mould, oval or square in shape, that will hold about three pints. 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 brown. You may want to shake the +mould a little to scatter the sugar evenly over the bottom. When the +sugar is brown set the mould off the fire on the table where the burnt +sugar will get cold; that forms what is called a caramel or coat of +burnt sugar on the bottom of the mould. Make a custard by beating +together six eggs, a quarter of a pound of sugar and a pint of milk. +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 +mould, and steam the custard until it is firm. 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 cold. I have used granulated sugar this time. You +can make the same custard, preparing it just exactly as for steaming, +but bake it, if you like, only you would set the mould in the dripping +pan with water in it, baking it just until it is firm, in a moderate +oven. You could make it in teacups; in that case you would burn the +sugar in an iron-spoon or in the frying pan and while it still is liquid +put<span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span> just a little in the bottom of each cup, because you remember it +hardens directly. Then bake the cups of custard in a pan of water. Use +the custard in the cups either hot or cold. If the custard is to be used +cold leave it in the mould; it will stand better than if it is turned +out hot. But it is stiff enough to retain its form even when it is hot. +And the sugar that is in the mould forms a little sauce around it on the +dish.</p> + + +<h3 class="sectionhead"><a name="TOMATO_SOUP" id="TOMATO_SOUP"></a>TOMATO SOUP.</h3> + +<p>Next take a recipe for tomato soup. A can of tomatoes; put them over the +fire. In the summer use about two quarts of fresh tomatoes. You will +find that about two quarts will be sufficient. After the fresh tomatoes +are peeled and sliced (you will remember canned tomatoes are already +peeled), put them over the fire and stew them gently for about half an +hour, or until they are tender. If the canned tomatoes are entirely +solid you may need to add a little liquid, but I find there is generally +more liquid in the can than you need. When the tomatoes are tender +enough to rub through a sieve, put them through the sieve with a potato +masher. That gives you pulp, or <i>puree</i>, of tomatoes. And you will add +to the tomatoes, after they have been passed through the sieve, half a +salt spoon of baking soda, and then milk enough to thin them to the +proper consistency of soup. Season with salt and pepper, and let them +boil, and serve the soup. If you want a thick soup, add to the tomatoes +a quart of milk, and thicken the soup with cracker dust, very finely +powdered and sifted. Thicken as much as you like, beginning with two +heaping tablespoonfuls; add more if you want it. Of course you can put +butter in either of these soups, but it is not necessary. 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 sieve. Do not confuse +these two recipes. You have got one of thin soup; you have got another +with milk, salt and pepper, thickened with cracker dust. Now a third: +Put a tablespoonful of butter and a tablespoonful of flour in a +saucepan. Stir them over the fire until they are melted together, then +put in a pint of water gradually—a pint of hot water—stirring it +smooth; and the tomato pulp. 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 water. Season with salt and pepper, and stir it +until it boils, and then it is ready to use.</p> + +<p><span class="pagenum"><a name="Page_87" id="Page_87">[87]</a></span></p> + +<p><a name="preserve_color_vegetable" id="preserve_color_vegetable"></a>Next take directions for boiling vegetables, so that the color is +perfectly kept. I told you yesterday that we should have spinach if we +could get it, if not, that we would use lettuce. I think that next week, +in the course of the lessons, I shall succeed in having some spinach +from Cleveland. However, I shall use lettuce to-day. First, thoroughly +wash it in salted water. For a quart of water use a tablespoonful of +salt. As I told you the other day, the salt in the water is for the +purpose of killing any little insects that are in the leaves, especially +of the lettuce. You know that it is very troublesome to dislodge them, +but the salt kills them, and of course you can wash them out. As long as +they are alive they cling there. If you sprinkle salt on the leaves it +will wither them, but if you put it in the water it will not. Salted +water is intensely cold, you know, and it would restore the freshness of +the leaves of lettuce, even if they were wilted, unless they were really +on the verge of decay. If you will remind me, after I have finished +giving the recipe for cooking the vegetables, I will tell you how to +keep lettuce fresh. After your vegetables, whatever they may be, whether +lettuce, or spinach, or asparagus, or string beans, are washed perfectly +clean—I do not say wash peas, 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 water, so +that they can float about—the water to be salted with a tablespoonful +of salt in a quart of water, and to be actually boiling when you put in +the vegetables. This same rule applies to the cooking of peas, only that +the peas are treated a little differently in the cleaning, but they are +cooked in the same way. Boil the vegetable (whatever it is) in salted +water, fast, just till they are tender. Remember what I said about +boiling carrots yesterday. As soon as the vegetables are tender, drain +them and throw them into plenty of cold water. Leave them in the cold +water until you want to use them. Then, if peas or beans, drain them, +heat them quickly, with a little salt and pepper and butter, very +quickly, or any sauce or gravy you wish to serve them in, and serve them +hot. <a name="puree_spinach" id="puree_spinach"></a>If lettuce or spinach, to make a <i>puree</i>, after having boiled in +boiling salted water and then put in cold water, rub them through a +sieve with a potato masher. After they are rubbed through the sieve they +are ready to be used in different ways. In Europe the <i>puree</i> of lettuce +is served as a vegetable, just as the <i>puree</i> of spinach is. We do not +often cook it in that way, but it is very nice; it is such an<span class="pagenum"><a name="Page_88" id="Page_88">[88]</a></span> +exceedingly tender vegetable that it takes proportionately more than of +spinach. After the lettuce or spinach is rubbed through the colander or +sieve with a potato masher it is ready to be seasoned with salt, pepper +and vinegar, or any sauce you like, and used as a vegetable, or used in +soup. You remember what I told you about spinach soup yesterday—<i>puree</i> +of spinach with cream soup, colored green with spinach. Put in just +enough spinach to cover it. If I succeed in getting spinach next week I +shall make, at one of the lessons, spinach soup, and also boil and serve +some as a vegetable.</p> + +<p><a name="peas" id="peas"></a>Now about peas. I spoke about washing string beans but not washing peas. +If the shells of the peas are at all dirty, and sometimes they are so +that they blacken your fingers in shelling, wash the shells of the peas +before you begin to shell them, but do not wash the peas after they are +shelled. Of course the inside of the pod is perfectly clean, and if your +hands are clean and the shells are clean, you do not need to wash them. +In using green peas in summer time it is well to have a quantity of +them, perhaps twice as many as you are likely to use for one meal, and +shell them, because you know they are of different sizes always. Shell +them and separate them into two different sizes, the smallest and the +largest, and then cook one size for one day, putting the others in a +very cool place, or refrigerator, and cook them the next day, because if +you have the large and small ones mixed they do not cook evenly. You +will find them very much nicer; if you keep them in a cool place it will +not hurt to keep them.</p> + +<p><a name="boil_spinach" id="boil_spinach"></a>The length of time that it takes to boil lettuce or spinach depends +somewhat on the time of the year. The tenderer the spinach is, of +course, the quicker it will boil; when it is very young and tender it +will boil in two or <a name="corr36" id="corr36"></a>three minutes; when it is older it may take as long +as ten minutes. Ladies very often make the mistake in boiling spinach +that they do in boiling cabbage. They boil it sometimes until the leaves +are destroyed, in order to soften the stalk. The better way is to tear +away the stalk and use only the leaf. Of course, that gives you a +smaller quantity of spinach than if you use the stalk, but when you use +the tough, woody stalk you waste the leaf in boiling. Lettuce usually +boils in a couple of minutes. One of the ladies speaks about cooking +spinach without any water. You can do that if you wish. Just put in a +sauce pan, after having carefully picked it over and washed it; stir it +a little once in a while to be sure<span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span> that the uncooked top goes down to +the bottom. There is no special advantage in it, because if you boil it +as I tell you, only until it is tender, the water has no effect upon it +except to cook it more quickly. It is the English way to cook it without +water. If you use boiling salted water, as I told you, it cannot +possibly affect the nutriment of the vegetable. It is when you boil +vegetables a long time, and boil them away before you take up the dish, +that you waste the nutriment. These rules apply to every vegetable that +has color in it except beets. Beets have to be cooked without cutting +the skin or trimming them in any way, in order to keep the color.</p> + +<p><a name="lettuce" id="lettuce"></a>Now to keep lettuce fresh. I have kept it fresh, even in the summer +time, for two or three days in this way: When it first comes in from the +market wash it thoroughly in plenty of cold salted water. You do not +need to tear it apart. 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 water. Trim off the outside wilted leaves. Wash it +thoroughly in cold salted water, then wet a towel and lay the lettuce in +it, 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 +ice. If you haven’t any ice and have a cold cellar, after you have +washed the lettuce and wrapped it in the wet towel, put it in a box; a +tight wooden box is the best, or a thick pasteboard box if it is not +broken; and put it in the cellar in the coldest place you can find. If +you wrap it in a wet towel and put it on the ice you do not want to look +at it. It will keep fresh at least two days, and sometimes longer; but +if you put it in the cellar you will have to wet the towel thoroughly +twice a day, morning and night; and you will find that you will have to +take away some of the leaves that have wilted, but if you have it upon +the ice the chances are that you will not lose any leaves. And it is +very much nicer than it is to let it wilt and then try to restore it by +soaking it in water.</p> + + +<h3 class="sectionhead"><a name="FRIED_PICKEREL" id="FRIED_PICKEREL"></a>FRIED PICKEREL.</h3> + +<p>Next take a recipe for fried pickerel. Some of the ladies will remember +that a few days ago we were talking about frying fish in this way with +salt pork. If any of the ladies have the recipe, of course they do not +need to take it again. For fried fish of any kind, enough salt pork to +cover the bottom of the frying pan that you are going to use for the +fish. You find you have three or four<span class="pagenum"><a name="Page_90" id="Page_90">[90]</a></span> pounds of fish; you will need at +least half a pound of salt pork. Cut the pork in very thin slices; fat +salt pork is the best. Put it in the frying pan and fry it until it is +light brown. While the pork is being fried get ready the fish, having it +thoroughly cleaned by washing it in cold water. If the fish is small you +do not need to cut it; if it is large, cut it in pieces about three or +four inches square. After the fish has been cleaned dry it in a towel; +season some Indian meal with salt and pepper, roll the fish in the +Indian meal. When the pork is brown take it out of the fat and put the +fish into the drippings and fry the fish brown, first on one side and +then on the other. When the fish is browned nicely serve it in a dish +with the pork—fried pork and fish in one dish. This fish will not get +very brown to-day, because it is still frozen. It did not come in long +enough ago for us to get it thawed out, so, of course, there will be a +little water in the fat, and it will not get quite so brown.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="LECTURE_TENTH" id="LECTURE_TENTH"></a>LECTURE TENTH.</h2> + + +<h3 class="sectionhead"><a name="CHEAP_DISHES_AND_REWARMED_FOODS" id="CHEAP_DISHES_AND_REWARMED_FOODS"></a>CHEAP DISHES AND REWARMED FOODS.</h3> + +<p><a name="rice_piloff" id="rice_piloff"></a>We begin our lesson this afternoon with a dish of rice,—piloff of +rice,—any cold meat cut in small squares, an onion peeled and chopped +fine, and if you have tomatoes, either canned, fresh, or cold stewed +tomatoes, a cupful. Sometimes the dish is made with tomatoes, sometimes +without. Put the onion in the sauce pan with a tablespoonful of +drippings; set it over the fire and let it get light brown. When it is +light brown put with it a cupful of rice, picked over and washed and +dried by the fire. After the onion begins to brown put the rice with it +and stir until the rice is light brown; then put in a quart of hot +water, the meat and tomatoes and a palatable seasoning of salt and +pepper. Of course, the quantity of salt and pepper that you use will +depend on the seasoning of the meat, and this may be any kind of meat. +Then cover the sauce pan in which you have all these things and let the +rice, meat, tomatoes and water all cook together gently. Every ten +minutes you must look to see whether the rice has absorbed all the +water. If it has you must add a little more water, not more than half a +cupful at a time, keeping the rice just moist until it is tender. You +will find that probably in about half an hour the rice will be tender, +and<span class="pagenum"><a name="Page_91" id="Page_91">[91]</a></span> when the dish is done it should not have the gravy about it; it +simply needs to be moist, so you will have to add water cautiously after +the first quart.</p> + +<p>If the meat that you use is very fat,—and sometimes beef like this is +very fat,—you may cook the meat, fat and lean together in with the +onion in the first place instead of the tablespoonful of butter or +drippings. If you have no meat you can make the dish in the same way +using tomato, onion and rice; and if you have cold gravy of any kind put +that in it.</p> + + +<h3 class="sectionhead"><a name="FRENCH_HASH" id="FRENCH_HASH"></a>FRENCH HASH.</h3> + +<p>Next take the recipe for a dish called French hash. There is no potato +in it, it is simply meat and gravy, so that you must not let the name +mislead you. Little slices of cold meat, fat and lean together. For a +pint bowlful of meat use about a tablespoonful of chopped onion. First +slightly brown the onion with a tablespoonful of butter or drippings or +fat from the meat; then when the onion begins to brown put in the meat +and let that brown. Next a tablespoonful of dried flour; stir the flour +with the brown meat and onion until the flour is quite brown; then cover +the meat with pork gravy or boiling water. After you have covered the +meat with water or cold gravy just let the water or gravy boil, then +season it palatably with salt and pepper; of course, the seasoning will +depend upon whether you have used gravy or broth or water. If you have +used gravy or broth that already will have been seasoned, so that you +want to taste for the seasoning. 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 once. You must not put the hash back on the fire +after putting the egg in. If you do you will curdle it. Do not stir the +egg in till you are ready to serve it, on toast or plain.</p> + + +<h3 class="sectionhead"><a name="BAKED_TENDERLOINS" id="BAKED_TENDERLOINS"></a>BAKED TENDERLOINS.</h3> + +<p>The next recipe will be for baked tenderloins. Split the pork +tenderloins in such a way as to make rather thick slices. Tenderloins +are so thick that by cutting you spread them out. Inside the slice of +tenderloin put any stuffing that you like. I have given two or three +recipes for different kinds of stuffing. For this to-day I shall use a +little stale bread, crumbed, seasoned with salt and pepper, and +moistened with butter; a tablespoonful<span class="pagenum"><a name="Page_92" id="Page_92">[92]</a></span> of butter to a scant cupful of +bread, or in place of butter you could use an egg. After you put a +little stuffing in the <a name="corr37" id="corr37"></a>tenderloins fold them together and either tie or +sew them so as to keep the stuffing inside. Put the tenderloins in the +dripping pan in the oven and bake them until they are thoroughly +browned. Then take off the strings and serve them. They are very nice if +you bake potatoes in the pan with them. If the oven is hot the potatoes +and tenderloins will bake in about the same time. The potatoes should be +peeled. Remember what I told you about always taking large stitches in +sewing up meat, so that you can see to pull them out when the meat is +done. Of course, pork tenderloins will be pretty sure to yield drippings +enough to baste with. I have spoken about that in the baking of meats +two or three times. No water is needed in preparing them. The +tenderloins, when sewed up, will resume their original shape.</p> + + +<h3 class="sectionhead"><a name="FRIED_LIVER" id="FRIED_LIVER"></a>FRIED LIVER.</h3> + +<p>First, wash the liver in cold water, then pour scalding water on it and +let it stand for about ten minutes to draw out the blood; slice it about +half an inch thick. After the liver is scalded and sliced, roll it in +flour, season it with salt and pepper and put it into the frying pan +containing about a quarter of an inch of hot fat, which may be drippings +or fat from bacon or salt pork. In that case you first would fry the +salt pork or bacon to get the fat or drippings, and put the slices of +pork or bacon to keep warm when they are done. After the pork or bacon +is fried put it on a dish to keep warm, and then fry the liver in the +drippings. As soon as the liver is browned on both sides serve it on a +dish with the fried pork or bacon. Fried liver needs to be cooked as +quickly as possible, making sure that it is done. The more quickly you +can cook it the tenderer it will always be. You can take that as a rule +in regard to liver, heart and tongue, that the <a name="corr38" id="corr38"></a>faster they can be cooked +the tenderer they will be. To-day I simply have fried this with +drippings. I have not fried the bacon with it, but I have told you how +to fry it.</p> + + +<h3 class="sectionhead"><a name="BAKED_HASH" id="BAKED_HASH"></a>BAKED HASH.</h3> + +<p>Next take a recipe for baked hash. Equal quantities of chopped meat and +stale bread, meat of any kind. Suppose you have a pint bowl of each. Mix +with the meat and the<span class="pagenum"><a name="Page_93" id="Page_93">[93]</a></span> bread a heaping tablespoonful of butter, a +palatable seasoning of salt and pepper, and that, of course, will depend +upon the seasoning of the meat. You may use corned beef or highly +seasoned meat, and then you will not need so much seasoning as you would +if you used fresh meat. A heaping teaspoonful of chopped parsley, enough +cold gravy, if you have it, or broth to moisten the hash,—just to +moisten it, not make it sloppy,—or if you have not gravy or broth you +must use water and butter. Mix the hash very thoroughly. Have ready an +earthen dish, buttered. See that the oven is hot, 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 bake. As soon as the hash is brown on top it will be done.</p> + + +<h3 class="sectionhead"><a name="CORNED_BEEF_HASH" id="CORNED_BEEF_HASH"></a>CORNED BEEF HASH.</h3> + +<p>Now I will give you a recipe for corned beef hash. Yesterday we spoke +about boiling corned beef. You will take cold corned beef and boiled +potatoes, either hot or cold, about equal quantities. Sometimes people +like a little more potato than meat. Mix the meat and potato together; +add just enough water or broth to moisten the meat and potato. Season +palatably with salt and pepper and butter; have the hash nicely mixed +together; put into the frying pan; suppose you have a quart of hash, +about two tablespoonfuls of butter and let it get hot, then put in the +hash. Stir the hash in the butter until it is nearly hot. Then, using a +knife, form it into a cake on one side of the frying pan and let the +bottom brown. 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 up. Another form of hash is the +moist hash. That is simply prepared and warmed without browning it, +using broth or butter and hot water for moistening it.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_94" id="Page_94">[94]</a></span></p> + +<h2 class="chapterhead"><a name="LECTURE_ELEVENTH" id="LECTURE_ELEVENTH"></a>LECTURE ELEVENTH.</h2> + + +<h3 class="sectionhead"><a name="OYSTERS" id="OYSTERS"></a>OYSTERS.</h3> + +<p><a name="roast_oysters_Mobile" id="roast_oysters_Mobile"></a>We begin our lecture this morning with roast oysters, Mobile style. All +oysters, when cooked in any way, should be first put in a colander and +the juice allowed to drain off, then strain the juice. Always take each +oyster in the hand and carefully remove all fragments of shell from the +gills. The shells of oysters are dangerous to swallow, and serious +illness is often the result. Hold the oyster by the hard part, removing +pieces of shell with the finger. Then wipe the oyster with a wet <a name="corr39" id="corr39"></a>towel. +Keep the most perfect specimens for broiling, as the more imperfect ones +will do sufficiently well for soups or stews. For roasting oysters in +the Mobile style, have as many deep oyster shells as you intend to have +oysters, scrubbed very clean; put the shells in a dripping pan and place +them in the oven, until they become so hot as to melt butter when put +into them. When quite hot take the shells out of the oven and put a +small piece of butter and a very little pepper in each shell. If the +oysters are large lay one in each shell, if they are small put two or +three in each shell and put them back in the oven directly. By the time +the edges of the oysters curl they will be done. Oysters when heated +through are done. Do not put any salt on them. Serve them on the shells. +As they are served in Mobile, a large shell is used, laid on a small +charcoal furnace, putting the shell on top of the furnace to get very +hot; the furnace is brought to the table and the oysters opened and +dropped into the hot shell and turned once. 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 down. As soon as the oysters open +serve them.</p> + +<p><a name="oyster_liquor" id="oyster_liquor"></a>To use the liquor, take a pint of the oyster liquor after it has been +strained; sift a heaping cupful of flour; mix with it a level +teaspoonful of salt and a heaping teaspoonful of baking powder. Have the +griddle as hot as you would for pancakes. Very quickly stir into the +flour enough of the oyster liquor to make a batter, and fry just as any +pancake; serve hot with butter.</p> + +<p><a name="oyster_fritters" id="oyster_fritters"></a>Next take a recipe for oyster fritters. Have the frying kettle half full +of fat, as you would for doughnuts. Strain the oysters and remove all +bits of shell. In the meantime the lard<span class="pagenum"><a name="Page_95" id="Page_95">[95]</a></span> should be heating on the back +of the stove. Cut the oysters slightly. For a pint of oysters use a pint +of flour, sifted, and mixed with a level teaspoonful of salt. Put the +flour in a mixing bowl with the yolk of one egg, a tablespoonful of +salad oil, and a pinch of <a name="corr40" id="corr40"></a>pepper. Use enough of the oyster liquor to +make a batter thick enough to drop from the spoon. Beat the white of an +egg to a stiff froth. Mix the oysters and the white of egg lightly with +the batter, and as soon as it is mixed drop by the large spoonful into +the hot lard. As soon as brown take the fritters out and lay them for a +moment on brown paper to drain the grease off. In order to keep them hot +while you are frying the rest lay the paper on a dripping pan and set it +in the oven.</p> + +<p><a name="oyster_soup" id="oyster_soup"></a>Take next a recipe for oyster soup, thickened with cracker dust. For a +quart of oysters, remove all bits of shell, as usual, and mix the oyster +liquor with enough to make a quart. Take one tablespoonful of butter, a +very little white pepper, if you have it, two tablespoonfuls of cracker +dust finely <a name="corr41" id="corr41"></a>powdered. As I told you the other day, the cracker dust +which you buy at the cracker factories is the nicest. Stir all together +over the fire, and when it comes to a boil put in the oysters, with a +level teaspoonful of salt. Stir till the edges of the oysters curl; then +serve. To thicken with flour, stir one tablespoonful of flour and one of +butter together over the fire. Season with pepper, and put in one quart +of liquor and milk.</p> + +<p><a name="broiled_oysters" id="broiled_oysters"></a>For plain broiled oysters, prepare the oysters as above directed and lay +them on a towel. Take a double-wire broiler and butter it thickly, +taking care to have the fire hot. Season the oysters lightly with pepper +and but very little, if any, salt. Put the oysters between the broiler, +and broil them; serve them on toast.</p> + +<p><a name="breaded_oysters" id="breaded_oysters"></a>For breaded oysters, prepare as before, and dip the oysters in melted +butter seasoned with pepper and salt, and roll them in cracker crumbs. +Put them on the gridiron and broil them until they are light brown.</p> + +<p><a name="oysters_broiled_with_bacon" id="oysters_broiled_with_bacon"></a>For oysters broiled with bacon, cut very thin slices of breakfast bacon, +as many slices as oysters, and stick them on little skewers, half a +dozen oysters on each skewer, first a slice of bacon and then an oyster, +until you have half a dozen on each skewer. Flatten them so that they +will lie a little apart. Put the skewer between the buttered bars of the +gridiron, dust them a little with pepper and brown them. The bacon +should<span class="pagenum"><a name="Page_96" id="Page_96">[96]</a></span> be cut very thin and about the size of the oyster. Serve them on +the skewers.</p> + +<p><a name="oysters_philadelphia" id="oysters_philadelphia"></a>For oysters in the Philadelphia style, prepare the oysters by draining +the juice from them and removing the small pieces of shells. Use for one +dozen large oysters one tablespoonful of lard, two tablespoonfuls of +salad oil. As soon as the fat is hot put the oysters in and fry them +till the edges curl. Season them with pepper and salt. Fry them plain or +rolled in flour.</p> + + +<h3 class="sectionhead"><a name="WELSH_RAREBIT" id="WELSH_RAREBIT"></a>WELSH RAREBIT.</h3> + +<p>For a rarebit large enough for three or four persons, put in a sauce pan +a quarter of a pound of grated cheese, two tablespoonfuls of butter, a +saltspoonful of salt, two tablespoonfuls of ale, one teaspoonful of +mustard, a little dust of cayenne pepper, stir all these together over +the fire and serve on toast.</p> + + + +<hr class="chapbreak" /> +<h2 class="chapterhead"><a name="LECTURE_TWELFTH" id="LECTURE_TWELFTH"></a>LECTURE TWELFTH.</h2> + +<h3 class="sectionhead"><a name="Cookery_for_the_Sick" id="Cookery_for_the_Sick"></a><i>Cookery for the Sick.</i></h3> + + +<h3 class="sectionhead"><a name="BROILED_CHICKEN" id="BROILED_CHICKEN"></a>BROILED CHICKEN.</h3> + +<p>For broiled chicken choose always a tender chicken. Remove all the +feathers, singe it over the fire, and wipe the chicken with a wet towel. +Split the chicken down the back. In doing that one can remove the +entrails without breaking. Take out the entrails and crop; lay the +chicken open on the gridiron. It is better to use a double gridiron, +well buttered. If the chicken is not tender, break the joints so the +chicken will lie flat on the gridiron. Put the inside of the chicken to +the fire first and brown it. Do not put it too close to the fire. Broil +it fifteen or twenty minutes, for it will require about that time to get +well done. When the inside is brown, turn it and broil the outside, +allowing about ten minutes. Take time enough to brown it nicely without +burning. If you have a very young spring chicken less time will be +required. Do not broil a chicken that weighs over three pounds. If the +chicken is very large it is better to put it in a very hot oven in a +pan, with no butter unless the chicken is very lean. Season with salt, +pepper and butter, if desired, when it is removed from the oven.</p> + +<p><span class="pagenum"><a name="Page_97" id="Page_97">[97]</a></span></p> + + +<h3 class="sectionhead"><a name="BARBECUED_CHICKEN" id="BARBECUED_CHICKEN"></a>BARBECUED CHICKEN.</h3> + +<p>Split down the back, and after breaking the joints dress and lay it +open. Use two tablespoonfuls of butter and one cup of water. Season with +salt and pepper. Brown the chicken well, dredge it with flour and baste +it every fifteen minutes with drippings from the pan until tender. Pour +over it the gravy that you find in the pan, and serve. The Southerners, +with whom this dish is a great favorite, usually put in this gravy some +nice table sauce.</p> + + +<h3 class="sectionhead"><a name="JELLIED_OATMEAL" id="JELLIED_OATMEAL"></a>JELLIED OATMEAL.</h3> + +<p>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 salt. Boil it +very slowly until it becomes transparent. This will require two hours or +longer. Do not add any more water unless it is positively necessary. +When it is done it should be stiff and hold its form when it is turned +out. It makes a dish which is very nice and nutritious for sick people, +when it is quite gelatinous. Add sugar, if it is desired, and put it in +a mould. Serve when cold and solid with cream and powdered sugar.</p> + + +<h3 class="sectionhead"><a name="BOILED_TROUT" id="BOILED_TROUT"></a>BOILED TROUT.</h3> + +<p>Boiled trout makes an excellent dish for convalescents and it is very +nutritious. Have the fish cleaned and the scales removed. The entrails +should be drawn from the gills. After the fish has been thoroughly +washed boil it in salted boiling water till you can easily pull a fin +out, then serve it with a white sauce either made plain or with milk. +French canned green peas are nice with trout. If the peas are served +with the trout put the peas on the dish and lay the trout on them.</p> + +<p>Clam soup may be given to invalids with beef tea, alternating. Clam soup +may be given when beef tea can not be digested. It is very nutritious. +Drain off the juice and remove all bits of shell as with oysters. If the +clams are whole put the shells over the fire until they are heated; +remove the clams and simply season the juice very lightly with salt and +pepper and use the broth in that shape. If you are using canned clams +heat the clams in the juice, then remove the juice and season slightly, +using the juice. Strain the juice. Take the clams and cut away<span class="pagenum"><a name="Page_98" id="Page_98">[98]</a></span> the hard +part from the soft part. Boil the juice, with the hard part, long enough +to extract the flavor. Use the juice to make the soup, adding water or +milk. When the soup is made season it, putting the soft part of the clam +in it. Boil it a couple of minutes and serve it. Use butter and flour in +the same manner as for thickening oyster soup.</p> + +<p><a name="orange_salad" id="orange_salad"></a>Make orange salad to serve with broiled chicken in the following manner: +For a small chicken use two small sour oranges, sliced very thin. +Arrange them nicely on a dish. Place over the slices of orange a very +little salt, a little cayenne pepper, and three tablespoonfuls of salad +oil. If the oranges are sweet a few drops of vinegar or lemon juice must +be added. Serve the chicken on top of the orange salad.</p> + + +<h3 class="sectionhead"><a name="RENNET_CUSTARD" id="RENNET_CUSTARD"></a>RENNET CUSTARD.</h3> + +<p>Heat a half pint of milk until it is lukewarm. While the milk is heating +beat one egg with a teaspoonful of powdered sugar and stir the egg and +sugar in with it. When the milk is lukewarm add one teaspoonful of +liquid rennet and one teaspoonful of wine or one tablespoonful of rennet +wine. Mix all together and let it become cold. Rennet custard may be +given safely when the invalid is not able to take more than broth.</p> + + +<h3 class="sectionhead"><a name="BEEF_TEA" id="BEEF_TEA"></a><a name="corr42" id="corr42"></a>BEEF TEA.</h3> + +<p>For a pint of beef tea take one pound of beef chopped very fine. All the +fat is to be cut away. Put it in a bowl with a pint of cold water. Let +it stand in an <a name="corr43" id="corr43"></a>earthen bowl at least an hour, and longer if possible. +Put the water and beef in the sauce pan over the fire, and heat them +very slowly indeed. 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 through. Season it very lightly, and if +any particles of fat are visible lay little pieces of white porous paper +on top of the tea to absorb the fat; serve it hot or cold.</p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_99" id="Page_99">[99]</a></span></p> + +<h2 class="chapterhead"><a name="NAMES_AND_ADDRESSES_OF_PERSONS_IN_ATTENDANCE_UPON_THIS_COURSE" id="NAMES_AND_ADDRESSES_OF_PERSONS_IN_ATTENDANCE_UPON_THIS_COURSE"></a>NAMES AND ADDRESSES OF PERSONS IN ATTENDANCE UPON THIS COURSE.</h2> + + +<div class="addressblock"> +<span class="person">Alexander, Jane A.</span> <span class="address">30 Prince Street, Minneapolis, E. D.</span><br /> +<span class="person">Asire, Mrs. Dr. L.</span> <span class="address">258 First Avenue South, Minneapolis.</span><br /> +<span class="person">Aasland, G. P.</span> <span class="address">1315 Seventh Street, S. E., City.</span><br /> +<span class="person">Abbott, Mrs. A. L.</span> <span class="address">1115 Fifth Street, E. D.</span><br /> +<span class="person">Adams, Mrs. S. E.</span> <span class="address">Care of Carrier 3, West Side.</span><br /> +<span class="person">Ainsworth, Mrs. C. F.</span> <span class="address">404 Nicollet Avenue, Minneapolis.</span><br /> +<span class="person">Amy, Jennie M.</span> <span class="address">1809 Portland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Anderson, Hannah</span> <span class="address">2215 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Adair, Mrs. Mary</span> <span class="address">206 Tenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Arnold, Mrs. E. L.</span> <span class="address">513 Eighth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Adams, Miss Alice.</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Allen, Mrs. M. L.</span> <span class="address">312 Fourth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Angbe, Mary</span> <span class="address">Box 1829, <span class="padcity1">“</span></span><br /> +<span class="person">Adams, Mrs. August</span> <span class="address">Care of Carrier 3, <span class="padcity1">“</span></span><br /> +<span class="person">Abraham, Miss M. P.</span> <span class="address">1025 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Anderson, Henrietta</span> <span class="address">525 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Alden, Jennie M.</span> <span class="address">Box 143, <span class="padcity1">“</span></span><br /> +<span class="person">Athens, Mrs.</span> <span class="address">801 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Anderson, Mrs. R.</span> <span class="address">1025 Eighth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Anderson, Anna E.</span> <span class="address">618 Fourth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Adams, Mrs. Charles</span> <span class="address">107 Island Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Allen, Miss Kitty</span> <span class="address">St. Cloud, Minn.</span><br /> +<span class="person">Anderson, Miss Mary</span> <span class="address">701 Union Avenue, Minneapolis.</span><br /> +<span class="person">Ames, Mrs. C. W.</span> <span class="address">233 Western Avenue, St. Paul.</span><br /> +<span class="person">Avery, Mrs. G. W.</span> <span class="address">725 Fourteenth Avenue Southeast, Minneapolis.</span><br /> +<span class="person">Alden, Bertha</span> <span class="address">1227 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Alexander, Mrs. Jane</span> <span class="address">52 Prince Street E. D., <span class="padcity1">“</span></span><br /> +<span class="person">Allen, Mrs. E. S.</span> <span class="address">Jacksonville, Vermont.</span><br /> +<span class="person">Alger, Mrs. Q. D.</span> <span class="address">1227 University Avenue, Minneapolis.</span><br /> +<span class="person">Asire, Mollie</span> <span class="address">258 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Andrews, Mrs. F. P.</span> <span class="address">527 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Austin, Mrs. M. P.</span> <span class="address">1212 Eighth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Anderson, Martha</span> <span class="address">Eden Prairie, Minn.</span><br /> +<span class="person">Billings, Miss Ida P.</span> <span class="address">70 North Twelfth Street, Minneapolis.</span><br /> +<span class="person">Bicknell, Mrs. Chas. A.</span> <span class="address">416 Nineteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bicknell, Miss F. E.</span> <span class="address">1805 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Beach, Mrs. W. H.</span> <span class="address">1509 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Berry, Flora</span> <span class="address">300 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_100" id="Page_100">[100]</a></span></div> + +<div class="addressblock"> +<span class="person">Barrows, Miss Nellie</span> <span class="address">227 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Beach, Miss M. P.</span> <span class="address">1509 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Brown, Mrs. E. J.</span> <span class="address">61 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Barrett, Nellie</span> <span class="address">611 Second Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Buhtolph, Mrs. F. G.</span> <span class="address">1829 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Butler, H. E.</span> <span class="address">1829 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Berry, Miss Olive</span> <span class="address">1906 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bradley, Miss Anna</span> <span class="address">1901 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Brown, Mrs. Elwood</span> <span class="address">425 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Bartlett, C. J.</span> <span class="address">Care <i>Tribune</i>, <span class="padcity1">“</span></span><br /> +<span class="person">Beveridge, Miss Nellie</span> <span class="address">43 Royalston Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Bolton, Lettie E.</span> <span class="address">1529 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Benton, Mary L.</span> <span class="address">419 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bausman, Miss Bertha</span> <span class="address">320 South Tenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Budington, Miss Anna</span> <span class="address">1209 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Barry, Mrs. J. L.</span> <span class="address">218 Twelfth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Bolton, Mrs. N. H.</span> <span class="address">1529 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Bell, Mrs. J. F.</span> <span class="address">Long Prairie, Minn.</span><br /> +<span class="person">Bradford, Belle</span> <span class="address">1313 Fifth Street Southeast, Minneapolis.</span><br /> +<span class="person">Bardwell, Mrs. Wm.</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Bradley, Mrs. R.</span> <span class="address">1910 Fourth Street Southeast, Minneapolis.</span><br /> +<span class="person">Bettman, Mrs. P. H.</span> <span class="address">35 Sixteenth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Bernard, Mrs. M. M.</span> <span class="address">517 Ninth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Billings, Mrs. A. L.</span> <span class="address">70 North Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Butler, Mrs. L.</span> <span class="address">808 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Brown, Miss Nellie</span> <span class="address">625 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Butler, Mrs. H. E.</span> <span class="address">1829 Western Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Blake, Miss S. C.</span> <span class="address">324 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Bardwell, Mrs. C. T.</span> <span class="address">1800 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Bolton, Miss L. F.</span> <span class="address">1801 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bacon, Mrs. W. H.</span> <span class="address">401 Sixth Avenue Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bentliff, Mrs.</span><br /> +<span class="person">Bevan, Mrs.</span> <span class="address">801 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bosworth, Inez</span> <span class="address">502 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Berry, Mrs. R. W.</span> <span class="address">502 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bemis, E. W.</span> <span class="address">502 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Butler, Mrs. G. S.</span> <span class="address">Room 3 Lindley Block, corner Seventh + Street and Nicollet Avenue. <span class="padcity1">“</span></span><br /> +<span class="person">Burtliff, Mrs. G.</span> <span class="address">1806 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Bredyman, Mrs. C.</span> <span class="address">St. Cloud, Minn.</span><br /> +<span class="person">Bridgeman, Anna J.</span> <span class="address">837 Fifteenth Avenue South, Minneapolis.</span><br /> +<span class="person">Burce, I. M.</span> <span class="address">College Hospital, <span class="padcity1">“</span></span><br /> +<span class="person">Brown, Paul</span> <span class="address">625 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Bell, Annie D.</span> <span class="address">616 Fourth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Brooks, Mrs. D. T.</span> <span class="address">Minneiska, Minn.</span><br /> +<span class="person">Brown, Clara</span> <span class="address">1129 Hennepin Avenue, Minneapolis.</span><br /> +<span class="person">Beveridge, Miss Kate</span> <span class="address">43 Royalston Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Bonfoy, Anna H.</span> <span class="address">823 Twenty-second Avenue Southwest, Minneapolis.</span><br /> +<span class="person">Burch, Mrs. Lottie J.</span> <span class="address">Excelsior, Minn.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_101" id="Page_101">[101]</a></span></div> + +<div class="addressblock"> +<span class="person">Blaisdell, Ada</span> <span class="address">Box 178, Minneapolis.</span><br /> +<span class="person">Bragg, Mrs. W. F.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Brooks, Mrs. Jabez</span> <span class="address">1708 Laurel Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Boeland, Mrs. Geo</span> <span class="address">Iowa City, Iowa.</span><br /> +<span class="person">Baldwin, Mrs. R. J.</span> <span class="address">423 Seventh Street South, Minneapolis.</span><br /> +<span class="person">Blaisdell, Miss Sadie</span> <span class="address">Box 178, <span class="padcity1">“</span></span><br /> +<span class="person">Ball, Mrs. Sarah</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Beebe, Mrs. R. P.</span> <span class="address">614 Franklin Avenue, Minneapolis.</span><br /> +<span class="person">Bolton, Mrs. A. C.</span> <span class="address">1801 Fourth Street and Eighteenth Ave. <a name="corr44" id="corr44"></a>S. E., <span class="padcity1">“</span></span><br /> +<span class="person">Brown, Estelle</span> <span class="address">625 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Baker, Sibyl B.</span> <span class="address">1611 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Blanchard, Carrie W.</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Cheney, Mrs. Isaac</span> <span class="address">238 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Carriel, Mrs. D. S.</span> <span class="address">1808 Fourth Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Connor, Miss A. A.</span> <span class="address">1415 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Cheney, Miss Nellie A.</span> <span class="address">Corner Franklin Avenue and Minnehaha, <span class="padcity1">“</span></span><br /> +<span class="person">Cheney, Mrs. E.</span> <span class="address">Corner Franklin Avenue and Minnehaha, <span class="padcity1">“</span></span><br /> +<span class="person">Cantwell, Miss M. J.</span> <span class="address">1215 Chestnut Avenue, Minneapolis, <span class="padcity1">“</span></span><br /> +<span class="person">Cummings, Mrs. R.</span> <span class="address">325 Sixth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Cooley, Mrs. E.</span> <span class="address">121 Cess. Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Coe, C. E.</span> <span class="address">Room 59, 315 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Coe, Helen</span> <span class="address">619 Thirteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Cooper, Mrs. Preston</span> <span class="address">Fourth Street and Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Castner, Mrs. F. H.</span> <span class="address">725 Fourteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Covey, Hattie D.</span> <span class="address">508 Eighth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Cuzner, Mrs. A. B.</span> <span class="address">Twelfth Ave. Southeast, bet. Com. and Palm, <span class="padcity1">“</span></span><br /> +<span class="person">Cooke, Mrs. J.</span> <span class="address">1521 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Cole, Miss Carrie A.</span> <span class="address">113 Pleasant Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Cole, Mrs. Alida</span> <span class="address">113 Pleasant Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Camp, Mrs. A. R.</span> <span class="address">1405 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Curtis, Mrs. E. F.</span> <span class="address">527 Second Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Clark, Prudy</span> <span class="address">Eden Prairie, Minn.</span><br /> +<span class="person">Crane, Tremont</span> <span class="address">1113 Fourth Street Southeast, Minneapolis.</span><br /> +<span class="person">Conklin, Miss Margaret</span> <span class="address">2215 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Chapman, Mrs. Dr. O. S.</span> <span class="address">1123 Fourth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Carpenter, Mrs. G. W.</span> <span class="address">117 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Carver, Miss Linda.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Carver, Mr. R. I.</span> <span class="address">1226 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Cunningham, Miss</span> <span class="address">Portland Avenue, between Eighteenth and Nineteenth streets. <span class="padcity1">“</span></span><br /> +<span class="person">Cantwell, Mrs. P. P.</span> <span class="address">1215 Chestnut Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Chunt, Miss B. A.</span> <span class="address">1133 Ninth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Chapman, Miss</span> <span class="address">204 Fifth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Caswell, Mrs. Vesta</span> <span class="address">Litchfield, Minn.</span><br /> +<span class="person">Caswell, Mrs. Martha</span> <span class="address">Coon Creek, Minn.</span><br /> +<span class="person">Clark, Mrs. Frank</span> <span class="address">616 Sixth Avenue North, Minneapolis.</span><br /> +<span class="person">Cone, Mrs. J. W.</span> <span class="address">701 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Crafts, Lettie</span> <span class="address">610 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Croswell, Mrs. H. J. G.</span> <span class="address">1301 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_102" id="Page_102">[102]</a></span></div> + +<div class="addressblock"> +<span class="person">Cary, Mrs. N. H.</span> <span class="address">2216 Portland Place, <span class="padcity1">“</span></span><br /> +<span class="person">Cook, Mrs. Nordy</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Cole, Mrs. E.</span> <span class="address">Seventeenth and Vine Streets, <span class="padcity1">“</span></span><br /> +<span class="person">Cone, Mrs. M. D.</span> <span class="address">Stearns Avenue and Twenty-eighth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Chamberlain, Mrs. W. E.</span> <span class="address">Anoka, Minn.</span><br /> +<span class="person">Crafts, Mrs. A.</span> <span class="address">610 Fifth Street Southeast, Minneapolis.</span><br /> +<span class="person">Crocker, Mrs. E. B.</span> <span class="address">2222 Portland Place, <span class="padcity1">“</span></span><br /> +<span class="person">Coe, Mrs. C. A.</span> <span class="address">619 Thirteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Conner, Mrs. J. L.</span> <span class="address">252 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Chute, Mrs. S. H.</span> <span class="address">15 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Cady, Louise</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Cummings, Miss L.</span> <span class="address">325 Sixth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Crippen, Miss</span> <span class="address">34 Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Cuzner, Mrs. E. A.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Cummings, Miss M.</span> <span class="address">325 Sixth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Coplin, Mrs. Chas</span> <span class="address">318 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Creelman, Mrs. M. J.</span> <span class="address">5 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Coverdale, Mrs. J. W.</span> <span class="address">336 South Eighteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Caskin, Miss E. C.</span> <span class="address">428 Eighth Street and Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Christian, Mrs. Geo. H.</span> <span class="address">Corner Eighth Street and Fourth Avenue South. <span class="padcity1">“</span></span><br /> +<span class="person">Coverdale, Daniel</span> <span class="address">336 Eighteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Cumming, Mrs. Gussie</span> <span class="address">Taylors Falls, Minn.</span><br /> +<span class="person">Calderwood, Mrs. J. T.</span> <span class="address">415 Grant Street, Minneapolis.</span><br /> +<span class="person">Cummings, Mrs. Henry</span> <span class="address">726 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Connell, Miss Kate B.</span> <span class="address">70 North Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Coe, Mrs.</span> <span class="address">1906 Hawthorn Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Christian, Mrs. L.</span> <span class="address">Eighth Street and Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Clark, Mrs. G. A.</span> <span class="address">809 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Calhoun, Mrs. J. F.</span> <span class="address">60 South Tenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Coffin, Mrs. W. F.</span> <span class="address">1013 Sixteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Coykendall, Mrs. J. K.</span> <span class="address">715 Sixteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Chapin, Mrs. N. C.</span> <span class="address">319 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Cordell, D. W.</span> <span class="address">904 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Crosby, Mrs. Judge</span> <span class="address">Hastings, Minn.</span><br /> +<span class="person">Cook, Mrs. Alma</span> <span class="address">Anoka, Minn.</span><br /> +<span class="person">Campbell, Mrs. L. W.</span> <span class="address">1100 Fifth Street Southeast, Minneapolis.</span><br /> +<span class="person">Carey, Mrs. Maggie</span> <span class="address">926 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Connor, Mrs. E. H.</span> <span class="address">1105 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Carswell, Mrs. J. F.</span> <span class="address">43 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Canfield, Miss Maggie</span> <span class="address">Corner Cedar Avenue and Twenty-sixth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Cheney, Jennie L.</span> <span class="address">325 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Christie, Mrs. J. O.</span> <span class="address">714 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Cone, Mrs. E. C.</span> <span class="address">714 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Dean, O. A.</span> <span class="address">Bloomington, Minn.</span><br /> +<span class="person">Dexter, Mrs. Chas</span> <span class="address">63 Island Avenue, Minneapolis.</span><br /> +<span class="person">Davidson, Mrs. E. B.</span> <span class="address">1021 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_103" id="Page_103">[103]</a></span></div> + +<div class="addressblock"> +<span class="person">Donnell, Mrs.</span> <span class="address">Nineteenth Street between Sixth and Seventh Avenues South, Minneapolis.</span><br /> +<span class="person">Dorsett, Mrs. C. W.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Dix, Mrs. S. A.</span> <span class="address">27 South Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Dyer, Mrs. C. E.</span> <span class="address">624 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Durkee, Mrs. H. O.</span> <span class="address">Rochester, Minn.</span><br /> +<span class="person">Dodson, Mrs. E. F.</span> <span class="address">1509 Portland Avenue, Minneapolis.</span><br /> +<span class="person">Donovan, Mrs. M.</span> <span class="address">Street Railway Office, <span class="padcity1">“</span></span><br /> +<span class="person">Derickson, Mrs. G. P.</span> <span class="address">24 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Davenport, Mrs. E. J.</span> <span class="address">63 Oak Grove, <span class="padcity1">“</span></span><br /> +<span class="person">Dudley, Mrs. D. W.</span> <span class="address">2030 Place, <span class="padcity1">“</span></span><br /> +<span class="person">Dennison, Mrs. J. E.</span> <span class="address">1413 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Dodge, Mrs. J. A.</span> <span class="address">417 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Dowers, Mrs. E.</span> <span class="address">110 Washington Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Dennett, Miss S. E.</span> <span class="address">716 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Doolittle, Mrs. L. A.</span> <span class="address">727 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Deveau, Miss Gertrude</span> <span class="address">804 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Dickinson, Mrs. G. L.</span> <span class="address">1301 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Donthwaite, Mrs. M. A.</span> <span class="address">Bloomington, Minn.</span><br /> +<span class="person">Donald, Mrs. M.</span> <span class="address">903 Main Street Southeast, Minneapolis.</span><br /> +<span class="person">Downey, Mrs. Stella</span> <span class="address">801 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Davenport, Mrs. Jason</span> <span class="address">57 South Tenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Doerr, Mrs. Henry</span> <span class="address">25 Washington Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Davenport, Mrs. G. C.</span> <span class="address">619 Mississippi Street, St. Paul.</span><br /> +<span class="person">Daniel, Mrs.</span> <span class="address">319 University Avenue, Minneapolis.</span><br /> +<span class="person">De Mott, Mrs. H. V.</span> <span class="address">Seventeenth St., bet. Nicollet and Hennepin, <span class="padcity1">“</span></span><br /> +<span class="person">Davison, Mrs. R. A.</span> <span class="address">Box 440, <span class="padcity1">“</span></span><br /> +<span class="person">De Laittre, Mrs. Jno.</span> <span class="address">24 Grove Place, Nicollet Island.</span><br /> +<span class="person">Dailey, Mrs. C. W.</span> <span class="address">Box 717 Brainerd, Minn.</span><br /> +<span class="person">Dailey, Miss A. E.</span> <span class="address">714 University Avenue Southeast, Minneapolis.</span><br /> +<span class="person">Dailey, Mrs. M. A.</span> <span class="address">714 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Elliot, Mrs. J. R.</span> <span class="address">Cor. Tenth Street and Tenth Ave. South, <span class="padcity1">“</span></span><br /> +<span class="person">Elliott, Mrs. A. F.</span> <span class="address">429 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Emery, Mrs. Fanny</span> <span class="address">2030 Portland Place, <span class="padcity1">“</span></span><br /> +<span class="person">Emery, Mrs. H. F.</span> <span class="address">724 Fourth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Elliot, Mrs. D.</span> <span class="address">1415 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Eustis, Miss Emma</span> <span class="address">University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Eustis, Miss Nellie</span> <span class="address">University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Eustis, Mrs. E. S.</span> <span class="address">University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Eastman, Mrs. Geo. H.</span> <span class="address">18 Grove Place, Nicollet Island, <span class="padcity1">“</span></span><br /> +<span class="person">Einstein, Mrs. Kate</span> <span class="address">620 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Eastman, Mrs. John W.</span> <span class="address">716 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Eastman, Mrs. H. D.</span> <span class="address">20 Grove Place, Nicollet Island, <span class="padcity1">“</span></span><br /> +<span class="person">Elliot, Mrs. M. E.</span> <span class="address">814 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Edgerly, Mrs. Frank</span> <span class="address">609 Thirteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Erickson, Mrs. O. P.</span> <span class="address">609 Thirteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Elwell, Mrs. Jas. P.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Ermentrouh, Mrs. C. H.</span> <span class="address">1820 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Edwards, Mrs. John</span> <span class="address">617 Seventh Avenue, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_104" id="Page_104">[104]</a></span></div> + +<div class="addressblock"> +<span class="person">Edwards, Miss Flora</span> <span class="address">Box 888, Brainerd, Minn.</span><br /> +<span class="person">Eaton, Mrs. Chas. A.</span> <span class="address">First Avenue North, Minneapolis.</span><br /> +<span class="person">Emery, Mrs. J. C.</span> <span class="address">2030 Portland Place, <span class="padcity1">“</span></span><br /> +<span class="person">Emery, Dr. Mary</span> <span class="address">433 Dayton Avenue, St. Paul.</span><br /> +<span class="person">Elwell, Mary W.</span> <span class="address">1002 Elwell’s Addition, Minneapolis.</span><br /> +<span class="person">Elwell, Mrs. George</span> <span class="address">1002 Elwell’s Addition, <span class="padcity1">“</span></span><br /> +<span class="person">Edwards, Miss Fanny</span> <span class="address">617 Seventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Eastman, Mrs. C. C.</span> <span class="address">Grove Place, Nicollet Island, <span class="padcity1">“</span></span><br /> +<span class="person">Eastman, Mrs. C. H.</span> <span class="address">Dedham, Audubon County, Iowa.</span><br /> +<span class="person">Emery, Mrs. H. F.</span> <span class="address">1721 Fourth Street South, E. D., Minneapolis.</span><br /> +<span class="person">Eastman, Mrs. A. M.</span> <span class="address">716 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Fowle, Anna R.</span> <span class="address">33 Sixteenth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Foster, Mrs. C. E.</span> <span class="address">1401 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Fuller, Jennie, M. D.</span> <span class="address">433 Dayton Avenue, St. Paul.</span><br /> +<span class="person">Foset, Mrs. C. E.</span> <span class="address">521 Ninth Avenue Southeast, Minneapolis.</span><br /> +<span class="person">Farrier, Mrs. G. W.</span> <span class="address">Room 59, Hennepin Block, <span class="padcity1">“</span></span><br /> +<span class="person">Fish, Mrs. A. M.</span> <span class="address">49 Third Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Fosberg, Lottie</span> <span class="address">228 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Fosberg, Kate</span> <span class="address">520 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Fules, Ida</span> <span class="address">2118 Portland Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Folwell, Mrs. M. H.</span> <span class="address">1020 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Fobwle, Mrs. E. B.</span> <span class="address">409 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Foster, Mrs. F. P.</span> <span class="address">1323 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Firkins, Ina</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Fairly, Mrs. William</span> <span class="address">613 Cedar Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Foster, Miss L.</span> <span class="address">2216 Portland Place, <span class="padcity1">“</span></span><br /> +<span class="person">Foster, Mrs. Robert</span> <span class="address">1327 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Francis, Miss Emma</span> <span class="address">Care A. B. Barton, <span class="padcity1">“</span></span><br /> +<span class="person">Foster, Mrs. S. E.</span> <span class="address">518 Eighth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Foster, Flora</span> <span class="address">Between Fourth and Fifth Avenues Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Fullerton, Mrs. C. F.</span> <span class="address">203 Eleventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Furber, Mrs. Geo.</span> <span class="address">Corner Sixteenth Avenue, Elwell’s Add., <span class="padcity1">“</span></span><br /> +<span class="person">Flemming, Annie R.</span> <span class="address">312 Nineteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Felt, Mrs. E. S.</span> <span class="address">34 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Field, Mrs. Ellen M.</span> <span class="address">Twenty-first Avenue and Twelfth Street N., <span class="padcity1">“</span></span><br /> +<span class="person">Folds, Mrs. William B.</span> <span class="address">607 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Foster, Mrs. A. F.</span> <span class="address">916 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Fairchild, Mrs. E. K.</span> <span class="address">409 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Forbes, Carrie E.</span> <span class="address">21 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Fratzke, Ida</span> <span class="address">602 South Tenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Francisca, Mrs. G. E.</span> <span class="address">409 Eighth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Gould, Mrs. Lucy</span> <span class="address">527 Ninth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Guild, S. A.</span> <span class="address">1214 Harmon Place, <span class="padcity1">“</span></span><br /> +<span class="person">Graham, Mrs. D. M.</span> <span class="address">1527 Sixth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Garfield, Mrs. J. M.</span> <span class="address">Corner Nicollet and Hennepin Avenues, <span class="padcity1">“</span></span><br /> +<span class="person">Gould, Helen M.</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Grimes, Mrs. J. T.</span> <span class="address">609 Thirteenth Avenue Southeast, Minneapolis.</span><br /> +<span class="person">Goodale, Mrs. P. H.</span> <span class="address">1019 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_105" id="Page_105">[105]</a></span></div> + +<div class="addressblock"> +<span class="person">Goss, Mrs. S. M.</span> <span class="address">Olympia, Washington Territory.</span><br /> +<span class="person">Gage, Mrs. H. C.</span> <span class="address">21 South Twelfth Street, Minneapolis.</span><br /> +<span class="person">Gallow, Mrs. J. E.</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Grindale, Mrs. C. J.</span> <span class="address">515 Fourth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Gardner, Mrs. E.</span> <span class="address">631 Fifteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Greenleaf, Mrs. L. L.</span> <span class="address">Beloit, Wis.</span><br /> +<span class="person">Gray, Mrs. W. R.</span> <span class="address">57 North Twelfth Street, Minneapolis.</span><br /> +<span class="person">Gray, Miss Mamie</span> <span class="address">Care J. R. Hoflin, <span class="padcity1">“</span></span><br /> +<span class="person">Gillette, Mrs. L. S.</span> <span class="address">1301 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Gallinger, Mrs. H. E.</span> <span class="address">1103 South Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Grimes, Emma</span> <span class="address">Fergus Falls, Minn.</span><br /> +<span class="person">Gukell, Mrs. Joseph</span> <span class="address">38 North Twelfth Street, Minneapolis.</span><br /> +<span class="person">Gudley, Mrs. J. C.</span> <span class="address">Victor, Iowa.</span><br /> +<span class="person">Graham, Miss R.</span> <span class="address">1224 Nicollet Avenue, Minneapolis.</span><br /> +<span class="person">Gilpatrick, Mrs. Thos.</span> <span class="address">1018 Fifth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Gilpatrick, Mrs. Eva</span> <span class="address">411 Eighth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Gordon, Mrs. E. P.</span> <span class="address">409 Madison Street, East Division, <span class="padcity1">“</span></span><br /> +<span class="person">Gorham, Mrs. J. E.</span> <span class="address">Corner Fourteenth Street and Vine Place, <span class="padcity1">“</span></span><br /> +<span class="person">Griffith, Mrs. O. J.</span> <span class="address">1307 Fourth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Graves, Mrs. A. R.</span> <span class="address">513 Seventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Godfrey, Mrs. A. C.</span> <span class="address">Minnehaha, Minn.</span><br /> +<span class="person">Gray, Mrs. T. J.</span> <span class="address">St. Cloud, Minn.</span><br /> +<span class="person">Gilmore, Mrs. D. M.</span> <span class="address">1600 Laurel Avenue, Minneapolis.</span><br /> +<span class="person">Gale, Mrs. S. C.</span> <span class="address">Care Gale & Co., <span class="padcity1">“</span></span><br /> +<span class="person">Graham, Mrs. J.</span> <span class="address">1112 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Griffith, Mrs. O. J.</span> <span class="address">1307 Fourth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Grimes, Mrs E. E.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Goodrich, Mrs. F. B.</span> <span class="address">713 Eighth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Gilfillan, Mrs. J. B.</span> <span class="address">Corner Fourth St. & Tenth Ave. Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Galpin, Mrs.</span> <span class="address">1328 Cor. Sixth St. and Fourteenth Ave. Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Gould, Mrs. M. S.</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Gould, Lucy M.</span> <span class="address">1214 Harmon Place, Minneapolis.</span><br /> +<span class="person">Goodfellow, Mrs. R. S.</span> <span class="address">33 South Ninth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Grimes, Mary</span> <span class="address">509 Thirteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Holbrook, Mattie</span> <span class="address">210 Central Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Hawes, Mrs. W. W.</span> <span class="address">419 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hawes, Mrs. J.</span> <span class="address">Eighth Street and Tenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hughes, Helen G.</span> <span class="address">1104 Eighth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Holbrook, Mrs. E. R.</span> <span class="address">29 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Hughes, Mrs. T. E.</span> <span class="address">38 Oak Grove Street, <span class="padcity1">“</span></span><br /> +<span class="person">Hayes, Mrs. M. P.</span> <span class="address">525 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Holmes, Mrs. J. V.</span> <span class="address">Beloit, Wis.</span><br /> +<span class="person">Hinshaw, Mrs. A.</span> <span class="address">414 Sixth Avenue Northeast, Minneapolis.</span><br /> +<span class="person">Hatch, Mrs. A. P.</span> <span class="address">907 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Huntington, Florence</span> <span class="address">121 Fourth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Hall, C. W.</span> <span class="address">904 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Hudson, Mrs. James</span> <span class="address">Corner Ninth and Broadway, St. Paul.</span><br /> +<span class="person">Huntley, Mrs J. S.</span> <span class="address">1025 Eighth Street Southeast, Minneapolis.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_106" id="Page_106">[106]</a></span></div> + +<div class="addressblock"> +<span class="person">Hoyt, Mrs. C. J.</span> <span class="address">628 Sixteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">How, Lizzie</span> <span class="address">425 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hicks, Mrs. H. G.</span> <span class="address">120 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Harmon, Miss Irene</span> <span class="address">421 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Harmon, Mrs. E. A.</span> <span class="address">421 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Hoit, Mrs. J. R.</span> <span class="address">Pillsbury “A” Mill, <span class="padcity1">“</span></span><br /> +<span class="person">Henderson, Laura E.</span> <span class="address">217 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hutchins, Mrs. Dr.</span> <span class="address">30 Thirteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Hendrickson, Mrs. E. H.</span> <span class="address">Room 20, F. & M. Block, St. Paul.</span><br /> +<span class="person">Hayes, Miss Carrie</span> <span class="address">525 University Avenue Southeast, Minneapolis.</span><br /> +<span class="person">Ham, Minnie</span> <span class="address">640 Sixth Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Hayes, Amy N.</span> <span class="address">1226 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Heath, Mrs. S. F.</span> <span class="address">1323 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hurkinson, Zenobia</span> <span class="address">Fourth Street and Tenth Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Hagan, Mrs. A. R.</span> <span class="address">1013 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hall, Mrs. C. W.</span> <span class="address">904 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hush, Mrs. V. J.</span> <span class="address">Corner Tenth Street and Second Ave. South, <span class="padcity1">“</span></span><br /> +<span class="person">Holman, Miss M. B.</span> <span class="address">1423 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hoflin, Mrs. J. R.</span> <span class="address">1521 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Hermes, Miss Sarah</span> <span class="address">1219 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Henshaw, I. M.</span> <span class="address">414 Sixth Avenue Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">Halnosson, Mrs. Emma</span> <span class="address">30 South Tenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Hammond, Mrs. Mary</span> <span class="address">Lake City, Minn.</span><br /> +<span class="person">Harrison, Mrs. John</span> <span class="address">700 Hennepin Avenue, Minneapolis.</span><br /> +<span class="person">Haight, Miss Mamie</span> <span class="address">Bismarck, Dakota Territory.</span><br /> +<span class="person">Hurlburt, Mrs. Wm. H.</span> <span class="address">Winona, Minn.</span><br /> +<span class="person">Hoag, Mrs. W. R.</span> <span class="address">1113 Fourth Street South, E. D., Minneapolis.</span><br /> +<span class="person">Henderson, Mrs. A. C.</span> <span class="address">217 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hance, Mrs. S. F.</span> <span class="address">720 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Howey, Mrs. J. F.</span> <span class="address">316 Eighth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Howell, Miss.</span> <span class="address">307 Tenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Heath, Mrs. L. M.</span> <span class="address">1324 Fourth Street, Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Haskell, Mrs. Frank</span> <span class="address">Box 586, <span class="padcity1">“</span></span><br /> +<span class="person">Hughs, Mrs. T. E.</span> <span class="address">38 Oak Grove Street, <span class="padcity1">“</span></span><br /> +<span class="person">Hall, Mrs. E. I.</span> <span class="address">714 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Hastings, Mrs. W. H.</span> <span class="address">1816 Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Hubbard, Mrs. R. M.</span> <span class="address">804 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Hendrickson, Minnie M.</span> <span class="address">Room 20, F. & M. Block, St. Paul.</span><br /> +<span class="person">Havens, Mrs. H. R.</span> <span class="address">413 Grant Street, Minneapolis.</span><br /> +<span class="person">Hall, Mrs. John</span> <span class="address">Bet. Eighteenth and Nineteenth Aves. South, <span class="padcity1">“</span></span><br /> +<span class="person">Houghton, Mrs. A. C.</span> <span class="address">1604 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Harper, Mrs. J. L.</span> <span class="address">34 South Seventh Street West, <span class="padcity1">“</span></span><br /> +<span class="person">Hurd, Mrs. B. C.</span> <span class="address">714 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Holmes, Mrs. H. A.</span> <span class="address">113 Pleasant Street, E. D., <span class="padcity1">“</span></span><br /> +<span class="person">Hall, Mrs. P. D.</span> <span class="address">1305 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Holden, Mrs. W. H.</span> <span class="address">Hastings, Minn.</span><br /> +<span class="person">Harrington, Mrs. L. G.</span> <span class="address">Mankato, Minn.</span><br /> +<span class="person">Hyde, Mrs. E. R.</span> <span class="address">Chelsea, Orange County, Vt.</span><br /> +<span class="person">Hudson, Mrs. H. H.</span> <span class="address">Bridgewater Corner, Vt.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_107" id="Page_107">[107]</a></span></div> + +<div class="addressblock"> +<span class="person">Haglin, Mrs. C. F.</span> <span class="address">321 South Eighth Street, Minneapolis.</span><br /> +<span class="person">Hemiup, Mrs. D. D.</span> <span class="address">604 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hayes, Mrs. Geo.</span> <span class="address">1018 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Hagan, Fannie</span> <span class="address">1013 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hawes, Mrs. W. W.</span> <span class="address">419 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Holmes, Mrs. H. W.</span> <span class="address">820 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hastings, Mrs. A. W.</span> <span class="address">427 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Hager, Mrs. P. F.</span> <span class="address">1010 Fourteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Irving, Mary E.</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Irwin, Mrs. E. F.</span> <span class="address">Richfield, Minn.</span><br /> +<span class="person">Jones, Mrs. C. C.</span> <span class="address">1529 Fourth Street Southeast, Minneapolis.</span><br /> +<span class="person">Jefferson, Annie H.</span> <span class="address">1021 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, A. W.</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Mrs. Dr.</span> <span class="address">Red Wing, Minn.</span><br /> +<span class="person">Jamison, Mrs. Robt.</span> <span class="address">1409 Fifth Street Southeast, Minneapolis.</span><br /> +<span class="person">Johnson, Miss Bessie</span> <span class="address">227 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Mrs. Bertha</span> <span class="address">88 South Fourteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Mrs. Howard</span> <span class="address">88 South Fourteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Jennie L.</span> <span class="address">1529 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Johnson, Mrs. R. H.</span> <span class="address">30 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Joy, Miss Inez E.</span> <span class="address">Corner Tenth Street and Tenth Ave. South, <span class="padcity1">“</span></span><br /> +<span class="person">Joslin, Mrs. E. O.</span> <span class="address">404 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Mrs. Jos.</span> <span class="address">Oskaloosa, Iowa.</span><br /> +<span class="person">Jefferson, Mrs. C. A.</span> <span class="address">1021 Fourth Street Southeast, Minneapolis.</span><br /> +<span class="person">Jones, Mrs. J. J.</span> <span class="address">1221 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">James, Mrs. W. A.</span> <span class="address">1910 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Johnson, Hannah</span> <span class="address">2500 Stevens Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Mira C.</span> <span class="address">502 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Johnson, Miss F. M.</span> <span class="address">927 Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Miss Annie</span> <span class="address">122 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Johnson, Lena</span> <span class="address">720 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Joslin, Mrs. J. C.</span> <span class="address">1203 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Jackson, Mrs. Geo.</span> <span class="address">1914 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Jackson, Mrs. A. B.</span> <span class="address">Care of Jackson & Pond, <span class="padcity1">“</span></span><br /> +<span class="person">Jerome, Mrs. Chas. P.</span> <span class="address">620 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Johnson, Mrs. L. G.</span> <span class="address">329 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Jackson, Mrs. A. B.</span> <span class="address">715 Sixteenth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Jenkins, Mrs. J. H.</span> <span class="address">Oshkosh, Wis.</span><br /> +<span class="person">Jones, Mrs. Chas.</span> <span class="address">Bradford, Orange County, Vt.</span><br /> +<span class="person">Johnson, Anna</span> <span class="address">Sixth Street and Eighth Avenue, Minneapolis.</span><br /> +<span class="person">Johnson, A. L.</span> <span class="address">622 Fourteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Jackson, Mrs. H. N.</span> <span class="address">89 Franklin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Jones, Mrs. M. H.</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Jackson, Mrs. J. G.</span> <span class="address">Minneapolis.</span><br /> +<span class="person">Johnson, Miss Margaret</span> <span class="address">714 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Kingsley, Miss Mary</span> <span class="address">212 Grant Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Kennedy, Julia</span> <span class="address">21 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kennedy, Miss Mary</span> <span class="address">428 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kiehle, Louisa</span> <span class="address">1719 Fifth Avenue South, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_108" id="Page_108">[108]</a></span></div> + +<div class="addressblock"> +<span class="person">Kiehle, Ada M.</span> <span class="address">1719 Fifth Avenue South, Minneapolis.</span><br /> +<span class="person">Kirkwood, Mrs. H.</span> <span class="address">614 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Knotson, Miss Martha</span> <span class="address">30 Tenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Kittridge, Mrs. C. L.</span> <span class="address">710 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kennedy, Mrs. P. A.</span> <span class="address">428 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kennedy, Miss Kate</span> <span class="address">428 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kitteridge, Mary R.</span> <span class="address">1021 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Kitteridge, Mrs. T.</span> <span class="address">1021 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Knieff, Emma</span> <span class="address">1513 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Knox, Miss Florence</span> <span class="address">1005 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Kennedy, Ernest</span> <span class="address">428 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kelly, Miss Kate</span> <span class="address">1529 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Kuderer, Miss Frances</span> <span class="address">419 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Kelley, Mrs. L. E.</span> <span class="address">1203 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Koon, Mrs. M. B.</span> <span class="address">Ninth Street and Fourth Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kitchel, Mrs. Spanley R.</span> <span class="address">128 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kent, Mrs. Chas.</span> <span class="address">2030 Portland Place, <span class="padcity1">“</span></span><br /> +<span class="person">Kiehle, Mrs. D. L.</span> <span class="address">1719 Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Knight, Mrs. S. H.</span> <span class="address">2018 Eighth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Klopp, Mrs. M. J.</span> <span class="address">63 Island Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Kelley, Mrs. H. H.</span> <span class="address">803 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Kelson, Mrs. W. H.</span> <span class="address">714 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Little, Jennie E.</span> <span class="address">24 Fourteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Lewis, Ruth C.</span> <span class="address">1310 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Lyte, Mrs. F. A.</span> <span class="address">1222 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Loye, Mrs. Wm.</span> <span class="address">613 Cedar Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Larson, Miss Martha</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Long, Miss Alva</span> <span class="address">420 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Le Duc, Miss M. C.</span> <span class="address">1600 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lackor, Miss Ida F.</span> <span class="address">224 Grant Street, <span class="padcity1">“</span></span><br /> +<span class="person">Lackor, Mrs. H. L.</span> <span class="address">224 Grant Street, <span class="padcity1">“</span></span><br /> +<span class="person">Lloyd, Mrs. Helen M.</span> <span class="address">Toledo, Ohio.</span><br /> +<span class="person">Lawley, Mrs. Frank</span> <span class="address">229 First Street North, Minneapolis.</span><br /> +<span class="person">Lunt, Mrs. J. H.</span> <span class="address">1800 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lewis, Mrs. D. J.</span> <span class="address">1600 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lingrin, Pina</span> <span class="address">Care of S. C. Gale, <span class="padcity1">“</span></span><br /> +<span class="person">Lee, Miss</span> <span class="address">1227 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Larson, Miss Emma</span> <span class="address">1025 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lyle, Mrs. Robert</span> <span class="address">1123 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lawrence, Lucy C.</span> <span class="address">1219 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lovejoy, Mrs. Loren K.</span> <span class="address">715 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lewis, Mrs. L. M.</span> <span class="address">30 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Laythe, Miss Bessie</span> <span class="address">803 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Laraway, Mrs. L. D.</span> <span class="address">2215 Thirteenth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Lyall, Maude J.</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Lovell, C. P.</span> <span class="address">131 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Leathers, Mrs. Oliver</span> <span class="address">Princeton, Minn.</span><br /> +<span class="person">Laurence Mrs. A. W.</span> <span class="address">622 Fifth Street Southeast, Minneapolis.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_109" id="Page_109">[109]</a></span></div> + +<div class="addressblock"> +<span class="person">Lyman, Mrs. J. P.</span> <span class="address">Grinnell, Iowa.</span><br /> +<span class="person">Lyall, Miss M. E.</span> <span class="address">326 Fifth Street Northeast, Minneapolis.</span><br /> +<span class="person">Lisk, Miss</span> <span class="address">504 Fourth Street, E. D., <span class="padcity1">“</span></span><br /> +<span class="person">Lee, Mrs. J. W.</span> <span class="address">Box 51, <span class="padcity1">“</span></span><br /> +<span class="person">Latz, Mrs. F. W.</span> <span class="address">1401 Washington Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Lyons, Wm.</span> <span class="address">Box 685, <span class="padcity1">“</span></span><br /> +<span class="person">Lumley, Mrs. Chas.</span> <span class="address">Corner Seventh Ave. and Sixth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Linton, Mrs. Abner</span> <span class="address">Grand Forks, Dakota Territory.</span><br /> +<span class="person">Latz, Mrs. Dr.</span> <span class="address">1816 Two-and-a-Half Street South, Minneapolis.</span><br /> +<span class="person">Longee, Mrs. C. D.</span> <span class="address">1103 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Leonard, Mrs. L. D.</span> <span class="address">812 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Long, Mrs. M. C.</span> <span class="address">443 Carroll Street, St. Paul.</span><br /> +<span class="person">Linton, Mrs. A. H.</span> <span class="address">Box 240, Minneapolis.</span><br /> +<span class="person">Lumbert, Mrs. E. R.</span> <span class="address">469 Bluff Street, Dubuque, Iowa.</span><br /> +<span class="person">Leavitt, Mrs. Elizabeth</span> <span class="address">31 Royalston Avenue, Minneapolis.</span><br /> +<span class="person">Leighton, Mrs. H.</span> <span class="address">803 Fourth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Lochren, Mrs. Wm.</span> <span class="address">422 Tenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lundeen, Mrs. John A.</span> <span class="address">Fort Snelling, Minn.</span><br /> +<span class="person">Lund, Mrs.</span> <span class="address">315 University Avenue Southeast, Minneapolis.</span><br /> +<span class="person">Lobdell, Mrs. Leila</span> <span class="address">2706 Twenty-eighth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Lobdell, Mrs. C.</span> <span class="address">2910 Thirty-first Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Longbrake, Mrs. L. L.</span> <span class="address">University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Lovejoy, Mrs. J. A.</span> <span class="address">1013 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Long, Mrs. E. H.</span> <span class="address">111 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Linton, Mrs. A. H.</span> <span class="address">79 Sixth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Lamborn, Mrs. E. F.</span> <span class="address">724 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Lee, Mrs. J. B.</span> <span class="address">1228 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Libby, Minnie</span> <span class="address">2617 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Lyon, Mrs. R. C.</span> <span class="address">1010 Fourteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Lockwood, Mrs. Phillip</span> <span class="address">202 Thirteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">McDougall, Mrs. J. E.</span> <span class="address">1515 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Montgomery, Mrs. M. W.</span> <span class="address">720 Eleventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Markus, Emma</span> <span class="address">1910 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Morrisson, Miss J. E.</span> <span class="address">328 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Mann, Ida V.</span> <span class="address">1512 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">McMahon, Miss Kate</span> <span class="address">Care A. B. Barton, <span class="padcity1">“</span></span><br /> +<span class="person">Myers, Evelyn H.</span> <span class="address">1214 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">McNair, Will</span> <span class="address">814 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">McIntyre, M. Eva</span> <span class="address">1833 Portland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Murray, Margaret A.</span> <span class="address">2720 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">McLaughlin, Miss M.</span> <span class="address">229 First Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Marsh, Mrs. C. A. J.</span> <span class="address">324 Franklin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Marshall, Mrs. J.</span> <span class="address">500 Eighth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">McSorley, Miss Florence</span> <span class="address">421 Thirteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Mann, Mrs. G. T.</span> <span class="address">1512 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Morris, M. L.</span> <span class="address">700 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Marrs, Josephine</span> <span class="address">2211 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Milliken, Mrs. W. P.</span> <span class="address">Lake City, Minn.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_110" id="Page_110">[110]</a></span></div> + +<div class="addressblock"> +<span class="person">Martin, Mrs. John</span> <span class="address">425 University Avenue, Minneapolis.</span><br /> +<span class="person">Miner, V. F.</span> <span class="address">Flat 5, Hale Block, <span class="padcity1">“</span></span><br /> +<span class="person">Mitchell, Luella</span> <span class="address">1414 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Marston, Mrs. M.</span> <span class="address">2211 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">McKenney, Mrs. A. E.</span> <span class="address">311 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Merrick, L. L.</span> <span class="address">Nicollet Ave. bet. Eighteenth & Nineteenth Streets, <span class="padcity1">“</span></span><br /> +<span class="person">Moore, Mrs. J. P.</span> <span class="address">30 South Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Moore, Mrs. Kate</span> <span class="address">30 South Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Matthews, B. E.</span> <span class="address">727 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">McNair, Mrs. Isaac</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">McCleary, Mrs. T.</span> <span class="address">820 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">McNair, Miss A. W.</span> <span class="address">North Sparta, Lee County, N. Y.</span><br /> +<span class="person">McNair, Miss Louise</span> <span class="address">North Sparta, Lee County, N. Y.</span><br /> +<span class="person">Marsh, Helen B.</span> <span class="address">417 Second Avenue North, Minneapolis.</span><br /> +<span class="person">Mayor, Mrs. Belle</span> <span class="address">928 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Morse, Mrs. Susie K.</span> <span class="address">Care Gale & Co., <span class="padcity1">“</span></span><br /> +<span class="person">McMillan, Mrs. P. D.</span> <span class="address">Fifth Street and Tenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Morse, Mrs. W. A.</span> <span class="address">1231 Chestnut Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Major, Mrs. Mollie S.</span> <span class="address">917 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Morrison, Mrs. H. G. O.</span> <span class="address">Cor. Nicollet Ave. and Fourteenth St., <span class="padcity1">“</span></span><br /> +<span class="person">McNair, Marie L.</span> <span class="address">1200 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Morse, Mrs. F. L.</span> <span class="address">Cor. Nineteenth St. and Hawthorne Ave., <span class="padcity1">“</span></span><br /> +<span class="person">Merrick, Mrs. A. N.</span> <span class="address">Room 4, Hurlburt Block, <span class="padcity1">“</span></span><br /> +<span class="person">McNiece, Mrs. Ettie</span> <span class="address">622 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">McCord, Mrs. J.</span> <span class="address">La Crosse, Wis.</span><br /> +<span class="person">Moffett, Mrs. Chas. W.</span> <span class="address">3105 Sixth Avenue South, Minneapolis.</span><br /> +<span class="person">McIntyre, Miss</span> <span class="address">324 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Moore, Mrs. Geo. C.</span> <span class="address">1608 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">McCann, Mrs. M. A.</span> <span class="address">2745 Fifteenth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Moore, Mrs. H. L.</span> <span class="address">301 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Moore, Mrs. A. G.</span> <span class="address">301 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Moulton, Miss Maddie</span> <span class="address">902 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">McClellan, Eva</span> <span class="address">2512 Sixteenth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">McCulloch, Mrs. A. S.</span> <span class="address">1400 Stevens Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">McDonald, Mrs. F. S.</span> <span class="address">1212 Eighth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">May, Mrs. C.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">May, Miss Mary O.</span> <span class="address">1202 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Mills, Mrs. A. W.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">McCulloch, Mrs. F. B.</span> <span class="address">1400 Stevens Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Monthei, Mrs. H.</span> <span class="address">1206 Washington Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Moore, Miss Mabel.</span> <span class="address">140 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Manchester, Mrs. M. S.</span> <span class="address">1412 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Mason, Mrs. M. T.</span> <span class="address">1103 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Morrison, Mrs. L. L.</span> <span class="address">1512 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Milligan, Mrs. J. G.</span> <span class="address">1202 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Mitchell, Mrs. Nancy</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Martin, Miss Ellen</span> <span class="address">93 Sixth Street South, Minneapolis.</span><br /> +<span class="person">Morse, Mrs. Frank</span> <span class="address">1819 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_111" id="Page_111">[111]</a></span></div> + +<div class="addressblock"> +<span class="person">McClary, Maggie A.</span> <span class="address">316 Sixth Street <a name="corr45" id="corr45"></a>Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Molynew, Mrs. B. S.</span> <span class="address">702 Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Martin, Mrs. C. J.</span> <span class="address">602 Tenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Marshall, Mrs. Jas.</span> <span class="address">500 Eighth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Miller, Nellie M.</span> <span class="address">21 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Miller, Miss Mattie</span> <span class="address">17 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Miller, Mrs. G. W.</span> <span class="address">21 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Miller, Mrs. P. A.</span> <span class="address">Cascade, Dubuque County, Iowa.</span><br /> +<span class="person">Mills, Mrs. S.</span> <span class="address">Minneapolis.</span><br /> +<span class="person">Morse, Mrs. Chas.</span> <span class="address">317 Eighth Street, South, <span class="padcity1">“</span></span><br /> +<span class="person">McNair, Minnie</span> <span class="address">Care I. McNair, <span class="padcity1">“</span></span><br /> +<span class="person">McLeod, Mrs. Jennie</span> <span class="address">725 Fourteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Mansfield, Miss A.</span> <span class="address">709 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Moody, Mrs. F. F.</span> <span class="address">39 North Nineteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Merriam, Mrs. G. N.</span> <span class="address">828 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Miller, Mrs. W. A.</span> <span class="address">916 Mary Place, <span class="padcity1">“</span></span><br /> +<span class="person">Moore, Mrs. G. A.</span> <span class="address">1119 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Meader, Mrs. S. B.</span> <span class="address">601 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Nelson, Emma C.</span> <span class="address">113 First Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Nettleton, Miss Carrie M.</span> <span class="address">927 Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Nind, J. Newton</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Nelson, Miss Annie</span> <span class="address">1020 First Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Noblit, Mrs. J. H.</span> <span class="address">30 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Naylor, Mrs. Geo. M.</span> <span class="address">1418 Spruce Place, <span class="padcity1">“</span></span><br /> +<span class="person">Norton, Mrs. L. B.</span> <span class="address">Northwestern Hospital, <a name="corr46" id="corr46"></a>Three-and-a-Half Avenue South <span class="padcity1">“</span></span><br /> +<span class="person">Newcomb, Mrs. S.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Nicol, Miss Ida</span> <span class="address">914 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Newman, Mrs.</span> <span class="address">Sixth Street and Ninth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Nettleton, Mrs. A. B.</span> <span class="address">927 Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Nab, Miss Mary</span> <span class="address">421 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Notervan, Mrs. R. E.</span> <span class="address">617 Seventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Nelson, Ellen M.</span> <span class="address">1401 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Nickell, Mrs. J. H.</span> <span class="address">619 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Norton, Miss Carrie</span> <span class="address">715 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Norton, Mrs. H. A.</span> <span class="address">715 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Newten, Miss H.</span> <span class="address">Corner Fourteenth Avenue and Eighth Street Southeast <span class="padcity1">“</span></span><br /> +<span class="person">Nichols, Miss Lillie</span> <span class="address">1206 Eighth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Outcalt, Miss F. B.</span> <span class="address">1827 Third Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Outcalt, Miss Cora</span> <span class="address">1827 Third Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Overmire, Kate</span> <span class="address">2022 Seventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Overmire, Mrs. S.</span> <span class="address">2022 Park Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Olson, Miss Olive</span> <span class="address">88 South Fourteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Oxnard, Mrs. M. A.</span> <span class="address">829 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">O’Brien, Mrs. W.</span> <span class="address">411 Eighth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Owen, Miss Jennie</span> <span class="address">St. Cloud, <a name="corr47" id="corr47"></a>Minn.</span><br /> +<span class="person">Orborough, W. A.</span> <span class="address">Bloomington, Minn.</span><br /> +<span class="person">Otto, Tilly</span> <span class="address">63 Tenth Street South, Minneapolis.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_112" id="Page_112">[112]</a></span></div> + +<div class="addressblock"> +<span class="person">Osgood, Mrs. C. N.</span> <span class="address">720 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Peterson, Carrie</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Preston, Jennie</span> <span class="address">38 Prince Street, <span class="padcity1">“</span></span><br /> +<span class="person">Pike, Mrs. W. A.</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Payne, Mrs. D. W.</span> <span class="address">1415 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Powell, Mrs. C. F.</span> <span class="address">1025 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Pratt, Mrs. E. A.</span> <span class="address">27 Twelfth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Perkins, Mrs. G. D.</span> <span class="address">701 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Plant, Mrs.</span> <span class="address">408 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Peck, Mrs. D. G.</span> <span class="address">13 North Ninth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Pearson, Miss S. P.</span> <span class="address">1101 Harmon Place, <span class="padcity1">“</span></span><br /> +<span class="person">Pickard, Mrs. F. W.</span> <span class="address">1300 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Penney, Mrs. Robert L.</span> <span class="address">16 South Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Peterson, Miss Minnie</span> <span class="address">1211 Second Street and Twelfth Ave. South, <span class="padcity1">“</span></span><br /> +<span class="person">Pardee, Mrs. W. S.</span> <span class="address">Eleventh Street and Twenty-Second Ave. North, <span class="padcity1">“</span></span><br /> +<span class="person">Porter, M. Estella</span> <span class="address">Box 30, <span class="padcity1">“</span></span><br /> +<span class="person">Porter, Katie P.</span> <span class="address">Box 30, <span class="padcity1">“</span></span><br /> +<span class="person">Porter, Lillie C.</span> <span class="address">Box 30, <span class="padcity1">“</span></span><br /> +<span class="person">Parker, Mrs. H. M.</span> <span class="address">57 North Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Plant, Mrs. James C.</span> <span class="address">210 Ninth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Plummer, Mrs. G. A.</span> <span class="address">1915 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Patten, Mrs.</span> <span class="address">168 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Payne, Mrs. D. C.</span> <span class="address">17 North Eleventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Parker, Mrs. Dr. J. A.</span> <span class="address">17 North Eleventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Parker, Mrs. Ed</span> <span class="address">908 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Potter, Miss Elma</span> <span class="address">623 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Pillsbury, Addie</span> <span class="address">Fifth Street and Tenth Ave. Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Pratt, Mrs. C. H.</span> <span class="address">727 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Parker, Mrs. Geo. A.</span> <span class="address">516 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Paine, Mrs. J. M.</span> <span class="address">2200 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Pabody, Mrs. E. F.</span> <span class="address">808 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Paine, Miss Alice</span> <span class="address">73 Fourteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Potter, Mrs. A. R.</span> <span class="address">24 Thirteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Pearson, Clara E.</span> <span class="address">1101 Harman Place, <span class="padcity1">“</span></span><br /> +<span class="person">Page, Mrs. R. C.</span> <span class="address">1236 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Parsons, Annie</span> <span class="address">107 Island Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Patton, Dr. E. A.</span> <span class="address">1228 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Plummer, Mrs. L. P.</span> <span class="address">1117 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Page, Mrs. Dr.</span> <span class="address">Sandusky, Ohio.</span><br /> +<span class="person">Pratt, Mrs. C. H.</span> <span class="address">727 Sixth Street Southeast, Minneapolis.</span><br /> +<span class="person">Phelps, Mrs. Chas.</span> <span class="address">60 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Pond, Mrs. C. M.</span> <span class="address">56 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Phillips, Mrs. C. M.</span> <span class="address">60 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Palsepp, Anna D.</span> <span class="address">2803 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Palmer, Mrs. Chas. R.</span> <span class="address">2205 Three-and-a-Half Ave. South, <span class="padcity1">“</span></span><br /> +<span class="person">Packer, Mrs. Mary</span> <span class="address">413 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Pillsbury, Mrs. J. S.</span> <span class="address">Fifth St. and Tenth Ave. Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Pound, Jessie M.</span> <span class="address">1402 Second Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Pratt, Mrs. Frank</span> <span class="address">2747 First Avenue South, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_113" id="Page_113">[113]</a></span></div> + +<div class="addressblock"> +<span class="person">Phillips, Mrs. B., Jr.</span> <span class="address">Care C. A. Pillsbury & Co., <span class="padcity1">“</span></span><br /> +<span class="person">Quigley, Mrs. James</span> <span class="address">316 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rieley, Mrs. A.</span> <span class="address">1513 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rutz, Augusta</span> <span class="address">529 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rahmon, Laura</span> <span class="address">822 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rockwood, Mrs. C. J.</span> <span class="address">33 Nineteenth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Ryan, Mary A.</span> <span class="address">La Crosse, Wis.</span><br /> +<span class="person">Ryan, Julia</span> <span class="address">418 Second Avenue South, Minneapolis.</span><br /> +<span class="person">Russell, Mrs. O. M.</span> <span class="address">608 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Rich, Mrs. W. W.</span> <span class="address">529 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Russell, Mrs. Geo. V.</span> <span class="address">614 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Reynolds, Clara E.</span> <span class="address">21 Thirteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Richardson, Mrs. L. H.</span> <span class="address">73 Fourteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Rourke, Miss Nellie</span> <span class="address">702 Second Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Ripley, Dr. Martha G.</span> <span class="address">48 Eighth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Remington, Mrs.</span> <span class="address">Box 51, <span class="padcity1">“</span></span><br /> +<span class="person">Rose, Virginia</span> <span class="address">Monticello, Minn.</span><br /> +<span class="person">Rose, Mrs. A. H.</span> <span class="address">321 Fourth Street Southeast, Minneapolis.</span><br /> +<span class="person">Rinker, Mrs. Andrew</span> <span class="address">1015 Harmon Place, <span class="padcity1">“</span></span><br /> +<span class="person">Raymond, Miss M. A.</span> <span class="address">727 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Richardson, Mrs. A. F.</span> <span class="address">111 Sixth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Rickard, Mrs. C. F.</span> <span class="address">701 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rolfe, Mrs. J. H.</span> <span class="address">1910 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Rand, Miss Kate</span> <span class="address">Cor. Seventh Street and Sixth Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Reynolds, Mrs. A. S.</span> <span class="address">422 South Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Rickey, Mrs. Jas.</span> <span class="address">Tenth St. bet. Nicollet and Hennepin Aves., <span class="padcity1">“</span></span><br /> +<span class="person">Robinson, Mrs. S. C.</span> <span class="address">1812 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Read, Mrs. J. H.</span> <span class="address">615 Fourth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Reeves, Mrs. T. H.</span> <span class="address">727 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rich, Mrs. W. W.</span> <span class="address">529 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rich, Mrs. J. O.</span> <span class="address">529 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Robedeau, Mrs. C. T.</span> <span class="address">508 Fifth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Rust, Mrs Geo. H.</span> <span class="address">1114 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Rolph, Mrs. W. T.</span> <span class="address">416 Third Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Rockwood, Mrs. C. J.</span> <span class="address">Nineteenth Street between Laurel and Hawthorne Avenues, <span class="padcity1">“</span></span><br /> +<span class="person">Ricker, Mrs. H. M.</span> <span class="address">716 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Shepard, Miss F.</span> <span class="address">1409 Stevens Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Springate, Mrs. J. L.</span> <span class="address">917 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Soutar, Mrs.</span> <span class="address">Sixteenth Avenue and Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Shaw, Mrs. J. M.</span> <span class="address">527 Ninth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Simmons, Laura</span> <span class="address">328 Thirteenth Avenue and Fourth Street Southeast <span class="padcity1">“</span></span><br /> +<span class="person">Starr, C. M.</span> <span class="address">Box 499, <span class="padcity1">“</span></span><br /> +<span class="person">Shockey, Mrs. C. C.</span> <span class="address">1320 Fourth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Simpson, Mrs. M. E.</span> <span class="address">3, corner Central Avenue and Fifth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Stacy, Miss Frances</span> <span class="address">1113 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Smith, Mabel L.</span> <span class="address">622 Fourteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Starr, Mrs. C. M.</span> <span class="address">Box 499, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_114" id="Page_114">[114]</a></span></div> + +<div class="addressblock"> +<span class="person">Stagg, Nettie</span> <span class="address">255 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Shenebon, Frances S.</span> <span class="address">1113 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Siebert, Mrs. A. C.</span> <span class="address">Eighteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Stillman, Miss Nellie</span> <span class="address">2120 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Sillowey, Mrs. R. A.</span> <span class="address">1914 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Sure, Mrs. E. M.</span> <span class="address">1320 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Sheffer, Miss Ada</span> <span class="address">1811 Fourth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Sprague, L. E. P.</span> <span class="address">6 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Secombe, Mrs. D. A.</span> <span class="address">927 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Smith, Mrs. Thomas</span> <span class="address">Corner Fifteenth Street and Spruce Place, <span class="padcity1">“</span></span><br /> +<span class="person">Spear, Mrs. S. C.</span> <span class="address">713 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Stillman, Mrs. W. F.</span> <span class="address">Oshkosh, Wis.</span><br /> +<span class="person">Sewall, E. Q.</span> <span class="address">481 Carroll Street, St. Paul.</span><br /> +<span class="person">Shillock, Anna</span> <span class="address">1811 Fourth Avenue South, Minneapolis.</span><br /> +<span class="person">Smith, Mrs. C. F.</span> <span class="address">457 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Swanson, Miss Hannah</span> <span class="address">201 Eleventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Spear, Minnie E.</span> <span class="address">1614 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Say, G. I.</span> <span class="address">727 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Strothinham, Mrs. J. H.</span> <span class="address">629 Fifteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Salisbury, Mrs. M. F.</span> <span class="address">719 Eleventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Shuman, Mrs. Geo. W.</span> <span class="address">1001 Eighth Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Shaw, Mrs. F. H.</span> <span class="address">1509 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Sheldon, Miss Emma F.</span> <span class="address">717 Eleventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Shaw, Mrs. Geo. K.</span> <span class="address">1205 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Shoemaker, Mrs. H. J.</span> <span class="address">1903 Western Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Selene, Miss Maggie</span> <span class="address">417 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Shillock, Miss</span> <span class="address">University of Minnesota, <span class="padcity1">“</span></span><br /> +<span class="person">Stillman, Mrs. R. L.</span> <span class="address">2720 Third Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Selden, Emma R.</span> <span class="address">14 Tenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Stark, Mrs. Theo. F.</span> <span class="address">134 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Sweet, Mrs. O. T.</span> <span class="address">702 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Smith, Mrs. Dr. C.</span> <span class="address">1102 South Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Seaton, Miss Rose</span> <span class="address">902 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Slosson, Mrs. Theo.</span> <span class="address">419 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Scudder, Mrs. M. C.</span> <span class="address">521 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Smith, Mrs. D. L.</span> <span class="address">516 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Stacy, Alice M.</span> <span class="address">1401 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Strever, Mrs.</span> <span class="address">101 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Sisson, Mary</span> <span class="address">College Hospital, <span class="padcity1">“</span></span><br /> +<span class="person">Siddall, Mrs. W. A.</span> <span class="address">73 Fourteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Smith, Carrie E.</span> <span class="address">1800 Park Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Seaton, Mrs. J. K.</span> <span class="address">902 7th Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Sheldon, Mrs. S.</span> <span class="address">Care Dr. A. F. Elliott, <span class="padcity1">“</span></span><br /> +<span class="person">Shepley, Mrs. L. C.</span> <span class="address">Cedar Avenue and Twenty-sixth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Shepley, Mrs. O. H.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Swift, Grace H.</span> <span class="address">1204 Chestnut Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Swift, Mrs. L.</span> <span class="address">1204 Chestnut Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Spaulding, Mrs. W. A.</span> <span class="address">1424 Vine Place, <span class="padcity1">“</span></span><br /> +<span class="person">Smith, Mrs. D. C.</span> <span class="address">Cor. Fifth and Hennepin Avenues, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_115" id="Page_115">[115]</a></span></div> + +<div class="addressblock"> +<span class="person">Stark, Miss J. Mary</span> <span class="address">134 Highland Avenue, Minneapolis.</span><br /> +<span class="person">Sewall, A. R.</span> <span class="address">481 Carroll Street, St. Paul.</span><br /> +<span class="person">Sewall, Miss Ida</span> <span class="address">481 Carroll Street, St. Paul.</span><br /> +<span class="person">Shuey, Mrs. A. M.</span> <span class="address">65 Highland Avenue, Minneapolis.</span><br /> +<span class="person">Scribner, Mrs. D. M.</span> <span class="address">1512 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Sawyer, Mrs. T. J.</span> <span class="address">1512 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Sauter, Miss Laura</span> <span class="address">Eighteenth Avenue, bet. Fourth and Fifth Streets, E. D. <span class="padcity1">“</span></span><br /> +<span class="person">Scharpf, Mrs. Geo.</span> <span class="address">84 South Thirteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Scribner, Mrs. D. M.</span> <span class="address">1512 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Soutar, Mrs. Geo.</span> <span class="address">Luverne, Minn.</span><br /> +<span class="person">Sheldon, Mrs. H. G.</span> <span class="address">Richfield, Minn.</span><br /> +<span class="person">Smith, Mrs. E. T.</span> <span class="address">66 Highland Avenue, Minneapolis.</span><br /> +<span class="person">Smith, Mrs. Frank</span> <span class="address">Ft. Snelling, Minn.</span><br /> +<span class="person">Spaulding, Mrs. G. S.</span> <span class="address">319 University Avenue South, Minneapolis.</span><br /> +<span class="person">Sprague, Mrs. J. J.</span> <span class="address">Oshkosh, Wis.</span><br /> +<span class="person">Shepherd, Mrs. Geo. B.</span> <span class="address">Cor. First Ave. and Sixteenth St. South, Minneapolis.</span><br /> +<span class="person">Sheldon, Miss Mary</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Steele, Mrs. J. A.</span> <span class="address">103 Ninth Street South, Minneapolis.</span><br /> +<span class="person">Secombe, Kittie E.</span> <span class="address">927 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Spear, Mrs Edward</span> <span class="address">502 Eighth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Scudder, M. C.</span> <span class="address">521 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Scudder, Mrs. J. L.</span> <span class="address">425 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Stone, Mrs. J. W.</span> <span class="address">1015 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Smith, Mrs. W. K.</span> <span class="address">100 Royalston Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Swett, Ella A.</span> <span class="address">702 Fourth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Shatto, Mrs. C. W.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Tweedie, Mrs. Wm.</span> <span class="address">1815 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Tucker, Mrs. Henry</span> <span class="address">826 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Taylor, Mrs. Benjamin</span> <span class="address">2200 Chicago Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Taylor, Mrs. B. L.</span> <span class="address">620 Fifth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Talbert, Mrs. M. J.</span> <span class="address">1423 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Trogner, Miss</span> <span class="address">1315 Second Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Tupper, Mrs. D. W.</span> <span class="address">1113 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Thompson, Clara A.</span> <span class="address">701 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Thompson, Mrs. P. M.</span> <span class="address">701 Fifteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Twichell, Mary</span> <span class="address">400 Ninth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Teall, Mrs. B. F.</span> <span class="address">1510 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Taylor, Miss Virgi</span> <span class="address">Seventeenth Street, near Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Truesdell, Mrs. J. A.</span> <span class="address">246 Farrington Avenue, St. Paul.</span><br /> +<span class="person">Trail, Jane</span> <span class="address">Sixteenth Avenue and Seventh Street Southeast, Minneapolis.</span><br /> +<span class="person">Turner, L. H.</span> <span class="address">2910 Thirty-first Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Townsend, Mrs. L. R.</span> <span class="address">19 Thirteenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Twichell, Miss M. H.</span> <span class="address">1604 Park Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Todd, Mary W.</span> <span class="address">504 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Taylor, Miss E.</span> <span class="address">720 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Thompson, Mrs. Anna</span> <span class="address">Northern Pacific Junction, <span class="padcity1">“</span></span><br /> +<span class="person">Tuller, Mrs. C. S.</span> <span class="address">Seventh Street, Lyons, <a name="corr48" id="corr48"></a>Iowa.</span><br /> +<span class="person">Truman, Mrs. B. H.</span> <span class="address">39 Fifteenth Street South, Minneapolis.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_116" id="Page_116">[116]</a></span></div> + +<div class="addressblock"> +<span class="person">Todd, Mrs. S. D.</span> <span class="address">504 Fourth Street, E. D., <span class="padcity1">“</span></span><br /> +<span class="person">Trevellyan, Mrs. Am.</span> <span class="address">508 First Avenue Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">Tenney, Mrs. Wm.</span> <span class="address">Cor. Third Ave. South and Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Thomberg, Mrs. John</span> <span class="address">86 Twelfth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Turner, Mrs. Rev. W.</span> <span class="address">Poynette, Wis.</span><br /> +<span class="person">Thomberg, Miss Kate</span> <span class="address">86 Twelfth Street South, Minneapolis.</span><br /> +<span class="person">Tice, Mrs. W. H.</span> <span class="address">26 Eastman Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Thompson, Miss Mettie</span> <span class="address">613 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Turner, Mrs. Murtz</span> <span class="address">Fifield, Wis.</span><br /> +<span class="person">Tully, Miss Maggie</span> <span class="address">2527 Three-and-a-Half Avenue South, Minneapolis.</span><br /> +<span class="person">Thompson, Mrs. H. E.</span> <span class="address">161 Pleasant Avenue, St. Paul.</span><br /> +<span class="person">Taylor, Mrs. K. M.</span> <span class="address">Anoka, Minn.</span><br /> +<span class="person">Townsend, Mrs. L. R.</span> <span class="address">19 South Thirteenth Street, Minneapolis.</span><br /> +<span class="person">Twickham, Mrs. Willis</span> <span class="address">Richfield, Minn.</span><br /> +<span class="person">Turner, Miss Minnie E.</span> <span class="address">2706 Thirty-first Avenue South, Minneapolis.</span><br /> +<span class="person">Turner, Mrs. Alvira</span> <span class="address">2910 Thirty-first Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Thomas, Mrs. W.</span> <span class="address">409 Eighth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Ullmer, Mrs. M.</span> <span class="address">207 University Avenue Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">Vind, Mrs. C. L.</span> <span class="address">710 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Vrooman, Mrs. W.</span> <span class="address">8 Holden Street, <span class="padcity1">“</span></span><br /> +<span class="person">Varney, Mrs. J. M.</span> <span class="address">1700 Three-and-a-Half Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Vosburg, Mrs. A.</span> <span class="address">1103 Seventh Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Van Norman, J. D.</span> <span class="address">Box 123, <span class="padcity1">“</span></span><br /> +<span class="person">Van Cleve, Mrs. E. M.</span> <span class="address">520 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Van Cleve, Mrs. H. S.</span> <span class="address">604 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wilcox, Mrs. A. G.</span> <span class="address">105 Highland Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">White, Mrs. C. A.</span> <span class="address">1512 Vine Place, <span class="padcity1">“</span></span><br /> +<span class="person">White, Miss Elburta</span> <span class="address">1804 Fourth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Welles, Mrs. M. H.</span> <span class="address">1315 Seventh Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wornenninde, Miss</span> <span class="address">353 Franklin Street, <span class="padcity1">“</span></span><br /> +<span class="person">Webster, W. W.</span> <span class="address">Clearwater, Minn.</span><br /> +<span class="person">Wahlstrom, Albert</span> <span class="address">210 Third Street, Minneapolis.</span><br /> +<span class="person">Wilder, Mrs. J. A.</span> <span class="address">1021 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Warnock, A. May</span> <span class="address">1408 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Wheaton, Mrs. Geo.</span> <span class="address">119 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">White, Mrs. M. C.</span> <span class="address">1319 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Waltemath, Miss</span> <span class="address">120 Fourteenth Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Williams, Mrs. A. P.</span> <span class="address">255 Hennepin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Whitcomb, Mrs. M. B.</span> <span class="address">70 North Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Willenaw, Mrs. F.</span> <span class="address">2014 Third Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Winterer, Edward</span> <span class="address">1113 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Worley, Mrs. Charlotte</span> <span class="address">88 South Fourteenth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Whipple, Mrs. Wm.</span> <span class="address">Winona, Minn.</span><br /> +<span class="person">Winterer, Miss Ellen</span> <span class="address">1113 Fourth Street Southeast, Minneapolis.</span><br /> +<span class="person">Weller, Miss Marian</span> <span class="address">16 South Twelfth Street, <span class="padcity1">“</span></span><br /> +<span class="person">Woodward, Frances G.</span> <span class="address">189 Island Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Wyman, Mrs. William</span> <span class="address">415 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Winston, Mrs. Fred R.</span> <span class="address">1013 University Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Wetherald, A. E.</span> <span class="address">235 Fourteenth Street, St. Paul.</span><br /> +</div> + +<div><span class="pagenum"><a name="Page_117" id="Page_117">[117]</a></span></div> + +<div class="addressblock"> +<span class="person">Woodburn, Miss Ida</span> <span class="address">30 South Seventh Street, Minneapolis.</span><br /> +<span class="person">Woodburn, Mrs. J. A.</span> <span class="address">30 South Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Walcott, Mrs. Reynolds</span> <span class="address">61 Oak Grove Street, <span class="padcity1">“</span></span><br /> +<span class="person">Williams, Mrs. E. S.</span> <span class="address">1729 Eleventh Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Winchell, Mrs. C. S.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Wilson, Helen E.</span> <span class="address">505 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Webber, Mrs. Minnie</span> <span class="address">General Delivery, <span class="padcity1">“</span></span><br /> +<span class="person">Wilson, Mrs. J. P.</span> <span class="address">505 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wells, Mrs. Genevive</span> <span class="address">903 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">Whitney, Mrs. F. W.</span> <span class="address">Beloit, Wis.</span><br /> +<span class="person">Wells, Mrs. S. R.</span> <span class="address">Buffalo, Wright County, Minn.</span><br /> +<span class="person">Woods, Mrs. Chas.</span> <span class="address">33 South Tenth Street, Minneapolis.</span><br /> +<span class="person">Weller, Mrs. J. H.</span> <span class="address">1824 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Williams, Mrs. A. C.</span> <span class="address">Ninth Street, near Mary Place, <span class="padcity1">“</span></span><br /> +<span class="person">White, Miss Ida E.</span> <span class="address">1015 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">White, Miss M. E.</span> <span class="address">1015 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Wadleigh, H. L.</span> <span class="address">1417 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wells, Mrs. C. W.</span> <span class="address">2500 Stevens Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Wadleigh, E. H.</span> <span class="address">1417 Sixth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wade, Mrs. C. H.</span> <span class="address">262 Central Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Wilcox, Mrs. J. P.</span> <span class="address">Richfield, Minn.</span><br /> +<span class="person">Wullweber, Mrs. M. R.</span> <span class="address">Iowa City, Iowa.</span><br /> +<span class="person">Woodmansee, Mrs. D. W.</span> <span class="address">1214 Fifth Street Southeast, Minneapolis.</span><br /> +<span class="person">Warner, A. A.</span> <span class="address">St. Cloud, Minn.</span><br /> +<span class="person">Whiting, Mrs. A. V.</span> <span class="address">St. Cloud, Minn.</span><br /> +<span class="person">Weber, Mary L.</span> <span class="address">1401 Sixth Street Southeast, Minneapolis.</span><br /> +<span class="person">Williams, Mrs. H. R.</span> <span class="address">837 Fifteenth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Ware, Mrs. J. L.</span> <span class="address">312 Nineteenth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wolfrum, Miss O.</span> <span class="address">312 Fifth Street Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">White, Mrs. S. B.</span> <span class="address">Watervliet, Mich.</span><br /> +<span class="person">Walke, Mrs. Chas.</span> <span class="address">1129 Hennepin Avenue, Minneapolis.</span><br /> +<span class="person">Watson, Mrs. B. K.</span> <span class="address">39 Seventeenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Westcott, Mrs. Dr.</span> <span class="address">1909 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Williams, Mrs. S. B.</span> <span class="address">12 Eighth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Walker, Miss May</span> <span class="address">726 First Avenue North, <span class="padcity1">“</span></span><br /> +<span class="person">White, Ida E.</span> <span class="address">1015 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Wheeler, Mrs. Wm.</span> <span class="address">Sixth Street North, <span class="padcity1">“</span></span><br /> +<span class="person">Williams, Mrs. B. H.</span> <span class="address">34 South Seventh Street, <span class="padcity1">“</span></span><br /> +<span class="person">Wilson, Mrs. E. M.</span> <span class="address">1300 Hawthorne Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Watts, Miss Martha</span> <span class="address">425 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wakefield, Annie L.</span> <span class="address">1812 Nicollet Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">White, Miss Flora</span> <span class="address">529 Eighth Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">White, Mrs. E.</span> <span class="address">616 Franklin Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">Whitney, Mrs. A.</span> <span class="address">413 Grant Street, <span class="padcity1">“</span></span><br /> +<span class="person">Wilson, Mrs. N. G.</span> <span class="address">424 Third Avenue Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">Willmas, Mrs. J. R.</span> <span class="address">510 First Avenue Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">West, Mrs. H. G.</span> <span class="address">200 Fourth Street Northeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wells, Mrs. T. B.</span> <span class="address"><span class="padcity1">“</span></span><br /> +<span class="person">Wilson, Mrs. M. G.</span> <span class="address">1115 Fifth Street Southeast, <span class="padcity1">“</span></span><br /> +</div> + +<div><span class="pagenum"><a name="Page_118" id="Page_118">[118]</a></span></div> + +<div class="addressblock"> +<span class="person">Wood, Mrs. Emma</span> <span class="address">Excelsior, Minn.</span><br /> +<span class="person">Walker, Mrs. P. B.</span> <span class="address">726 First Avenue North, Minneapolis.</span><br /> +<span class="person">Walker, Mrs. James</span> <span class="address">716 University Avenue, <span class="padcity1">“</span></span><br /> +<span class="person">White, Mrs. S. B.</span> <span class="address">1228 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Wilcox, Mrs. M. L.</span> <span class="address">716 University Avenue Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Watson, Mrs. Geo. C.</span> <span class="address">2618 First Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Wolverton, Mrs. I. A.</span> <span class="address">802 Sixth Avenue South, <span class="padcity1">“</span></span><br /> +<span class="person">Wolford, Mrs. W. L.</span> <span class="address">59 Tenth Street South, <span class="padcity1">“</span></span><br /> +<span class="person">Whitney, Mrs. C. L.</span> <span class="address">Box 178, <span class="padcity1">“</span></span><br /> +<span class="person">Young, Mrs. S. J.</span> <span class="address">1721 Fourth Street Southeast, <span class="padcity1">“</span></span><br /> +<span class="person">Yenney, P. F. P.</span> <span class="address">St. Cloud, Minn.</span><br /> +<span class="person">Ziegler, Mrs. C. C.</span> <span class="address">2123 Lyndale Avenue North, Minneapolis.</span> +</div> + +<p><span class="pagenum"><a name="Page_119" id="Page_119">[119]</a></span></p> + + + + +<hr class="chapbreak" /> + +<h2 class="chapterhead">INDEX<br /> +<span class="size50per">TO</span><br /> +<span class="size70per">MISS CORSON’S LECTURES.</span></h2> + + +<ul class="ix"> + <li>Apple dumplings, baked, <a href="#BAKED_APPLE_DUMPLINGS">33</a></li> + + <li>Apple dumplings, steamed, <a href="#STEAMED_APPLE_DUMPLINGS">34</a></li> + + <li>Apple <a name="corr49" id="corr49"></a>meringue, <a href="#MERINGUE">48</a></li> + + <li>Apple pie, <a href="#SLICED_APPLE_PIE">40</a></li> +</ul> + +<ul class="ix"> + <li><a name="corr50" id="corr50"></a>Beans, How to cook, <a href="#cook_dried_beans">25</a></li> + + <li>Beef a la mode rolls, <a href="#BEEF_A_LA_MODE_ROLLS">84</a></li> + + <li>Beef, Baked tenderloin of, <a href="#BAKED_TENDERLOINS">91</a></li> + + <li>Beef, Corned, <a href="#corned_beef">82</a></li> + + <li>Beef, Fried steak, <a href="#FRIED_BEEFSTEAK">35</a></li> + + <li>Beef, To season and test when done, <a href="#beef_seasoning">37</a></li> + + <li>Beef, To make tender, <a href="#tenderize_beef">38</a></li> + + <li>Beef, Pounding, <a href="#beef_pounding">37</a></li> + + <li>Beef, Gravy for, <a href="#beef_gravy">80</a></li> + + <li>Beef, Pressed, <a href="#pressed_beef">83</a></li> + + <li>Beef, Roast, <a href="#roast_beef">76</a></li> + + <li>Braising, French method, <a href="#braising">79</a></li> + + <li>Beets, To boil, <a href="#boiling_beets">74</a></li> + + <li>Bread, Graham, <a href="#graham_bread">44</a></li> + + <li>Bread, Making, <a href="#BREAD_MAKING">41</a>, <a href="#bread_making_2">45</a>, <a href="#bread_making_3">46</a></li> + + <li>Bread, Rolls, <a href="#bread_rolls">47</a></li> + + <li>Breading meats, <a href="#breading_meats">50</a></li> +</ul> + +<ul class="ix"> + <li>Caramel for coloring soups, <a href="#CARAMEL_FOR_COLORING_SOUP">39</a></li> + + <li>Caramel custard, <a href="#CARAMEL_CUSTARD">85</a></li> + + <li>Cabbage, To boil quickly, without odor, <a href="#boil_cabbage">81</a></li> + + <li>Cabbage, To cook to serve with braised meat, <a href="#cabbage">80</a></li> + + <li>Carrots, Stewed, <a href="#STEWED_CARROTS">73</a></li> + + <li>Cheese crusts, <a href="#CHEESE_CRUSTS">57</a></li> + + <li>Cheese, Welsh rarebit, <a href="#WELSH_RAREBIT">96</a></li> + + <li>Chicken, Fricasseed, <a href="#FRICASSEED_CHICKEN">61</a></li> + + <li>Chicken, Fried, <a href="#FRIED_CHICKENS">63</a></li> + + <li>Chicken, Roast, <a href="#roast_chicken">58</a></li> + + <li>Cookery for the sick, <a href="#Cookery_for_the_Sick">96</a></li> + <li class="subhead">Beef tea, <a href="#BEEF_TEA">98</a></li> + <li class="subhead">Chicken, Broiled, <a href="#BROILED_CHICKEN">96</a></li> + <li class="subhead">Chicken, Barbecued, <a href="#BARBECUED_CHICKEN">97</a></li> + <li class="subhead">Jelly, Oatmeal, <a href="#JELLIED_OATMEAL">97</a></li> + <li class="subhead">Rennet, <a href="#RENNET_CUSTARD">98</a></li> + <li class="subhead">Salad, Orange, <a href="#orange_salad">98</a></li> + <li class="subhead">Trout, Broiled, <a href="#BOILED_TROUT">97</a></li> +</ul> + +<ul class="ix"> + <li>Dumplings, Apple, <a href="#BAKED_APPLE_DUMPLINGS">33</a>, <a href="#STEAMED_APPLE_DUMPLINGS">34</a></li> +</ul> + +<ul class="ix"> + <li>Fat, To absorb after frying, <a href="#absorb_fat">72</a></li> + + <li>Fish, Cod, stewed in cream, <a href="#SALT_CODFISH_STEWED_IN_CREAM">70</a></li> + + <li>Fish, Cod cakes, <a href="#CODFISH_CAKES">71</a></li> + + <li>Fish, Fried, <a href="#FRIED_FISH">65</a></li> + + <li>Fish, Pickerel, fried, <a href="#FRIED_PICKEREL">89</a></li> + + <li>Fish, White, to prepare, <a href="#whitefish">28</a>, <a href="#white_fish_2">31</a></li> + + <li>Fish, To remove odor of, <a href="#remove_fish_odor">30</a></li> +</ul> + +<ul class="ix"> + <li>Gravy, for meat, <a href="#GRAVY_FOR_MEAT">58</a></li> +</ul> + +<ul class="ix"> + <li>Hash, French, <a href="#FRENCH_HASH">91</a></li> + + <li>Hash, Baked, <a href="#BAKED_HASH">92</a></li> + + <li>Hash, Corned beef, <a href="#CORNED_BEEF_HASH">93</a></li> + + <li>Hominy, <a href="#HOMINY">64</a></li> +</ul> + +<ul class="ix"> + <li>Lamb, Baked, <a href="#shoulder_of_lamb">49</a></li> + + <li>Lentils, How used, <a href="#lentils">26</a></li> + + <li>Lettuce, To keep fresh, <a href="#lettuce">89</a></li> + + <li>Liver, Fried, <a href="#FRIED_LIVER">92</a></li> +</ul> + +<ul class="ix"> + <li>Meats, Breading, <a href="#breading_meats">50</a></li> +</ul> + +<ul class="ix"> + <li>Omelettes, Plain breakfast, <a href="#OMELETTES">14</a></li> + + <li>Omelettes, Light, <a href="#light_omelette">14</a></li> + + <li>Onions, To remove odor of, <a href="#remove_onion_odor">30</a></li> + + <li>Oysters, breaded, <a href="#breaded_oysters">95</a></li> + + <li>Oysters, Broiled with bacon, <a href="#oysters_broiled_with_bacon">95</a></li> + + <li>Oysters, Broiled, plain, <a href="#broiled_oysters">95</a></li> + + <li>Oyster fritters, <a href="#oyster_fritters">94</a></li> + + <li>Oyster liquor, How to use, <a href="#oyster_liquor">94</a></li> + + <li>Oysters, Philadelphia, <a href="#oysters_philadelphia">96</a></li> + + <li>Oysters, Roast, <a href="#roast_oysters_Mobile">94</a></li> + + <li>Oyster soup, <a href="#oyster_soup">95</a></li> +</ul> + +<ul class="ix"> + <li>Pastry, Light, <a href="#light_pastry">35</a></li> + + <li>Pastry, Plain, <a href="#PLAIN_PASTRY">31</a></li> + + <li>Peas, To wash, <a href="#peas">88</a></li> + + <li>Pie, Sliced apple, <a href="#SLICED_APPLE_PIE">40</a></li> + + <li>Pie, Rhubarb, <a href="#rhubarb_pie">46</a></li> + + <li>Pie, To prevent juice from running out of, <a href="#no_juice_run">47</a></li> + + <li><span class="pagenum"><a name="Page_120" id="Page_120">[120]</a></span>Potatoes, Baked, <a href="#baked_potato">56</a></li> + + <li>Potatoes, Boiled, <a href="#BOILED_POTATOES">54</a></li> + + <li>Potatoes, Stewed in butter, <a href="#POTATOES_STEWED_IN_BUTTER">12</a></li> + + <li>Potatoes, To soak, <a href="#soak_potatoes">57</a></li> + + <li>Poultry, To sew for roasting, <a href="#sew_poultry">51</a></li> + + <li>Pudding, Bread and apple, <a href="#BREAD_AND_APPLE_PUDDING">44</a></li> + + <li>Pudding, Cabinet, <a href="#CABINET_PUDDING">66</a></li> +</ul> + +<ul class="ix"> + <li>Quail, Boned, <a href="#BONING_QUAIL">15</a></li> +</ul> + +<ul class="ix"> + <li>Rice, Piloff of, <a href="#rice_piloff">90</a></li> +</ul> + +<ul class="ix"> + <li>Saucepans, To clean, <a name="corr51" id="corr51"></a><a href="#clean_saucepan">12</a></li> + + <li>Salmon, Boiled, with cream sauce, <a href="#BOILED_SALMON_WITH_CREAM_SAUCE">9</a>, <a href="#salmon_cream_2">13</a></li> + + <li>Soup, Beef and vegetable, <a href="#BEEF_AND_VEGETABLE_SOUP">18</a>, <a href="#BEEF_AND_VEGETABLE_SOUP_2">21</a></li> + + <li>Soup, Cream, <a href="#cream_soup">53</a></li> + + <li>Soup, Caramel for coloring, <a href="#CARAMEL_FOR_COLORING_SOUP">39</a></li> + + <li>Soup, Clarify, <a href="#CLARIFYING_SOUP">39</a></li> + + <li>Soup, Pea, with crusts, <a href="#pea_soup">17</a>, <a href="#PEA_SOUP_Continued">26</a>, <a href="#PEA_SOUP_WITH_CRUSTS">68</a></li> + + <li>Soup, Tomato, <a href="#TOMATO_SOUP">86</a></li> + + <li>Soup as a stimulant, <a href="#soup_stimulant">20</a></li> + + <li>Soup, Value of, <a href="#value_soup">19</a></li> + + <li>Soup, Stock for, <a href="#soup_stock">7</a></li> + + <li>Spinach, To boil, <a href="#boil_spinach">88</a></li> + + <li>Stews, Brown, <a href="#brown_stew">27</a></li> + + <li>Stews, Meat, <a href="#MEAT_STEWS">22</a></li> + + <li>Stews, White, <a href="#white_stew">23</a></li> +</ul> + +<ul class="ix"> + <li>Turnips, To bake, <a href="#TURNIPS">82</a></li> +</ul> + +<ul class="ix"> + <li>Venison, with currant jelly, <a href="#VENISON_WITH_CURRANT_JELLY">75</a></li> + + <li>Vegetables, To preserve color of in cooking, <a href="#preserve_color_vegetable">87</a></li> +</ul> + +<ul class="ix"> + <li>Welsh rarebit, <a href="#WELSH_RAREBIT">96</a></li> +</ul> + +<ul class="ix"> + <li>Yeast, Use of, <a href="#yeast">43</a></li> +</ul> + + + +<hr class="chapbreak" /> +<div class="tn"> +<p class="titlepage"><a name="trans_note" id="trans_note"></a><b>Transcriber’s Note</b></p> + +<p class="noindent">The following typographical errors were corrected.</p> + +<table class="tntable" cellpadding="2" cellspacing="0" summary="typos"> +<tr> + <td>Page</td> + <td>Error</td> + <td>Correction</td> +</tr> +<tr> + <td class="tdr"><a href="#corr1">4</a></td> + <td>sent to Miss Carson</td> + <td>sent to Miss Corson</td> +</tr> +<tr> + <td class="tdr"><a href="#corr2">7</a></td> + <td>slowly head</td> + <td>slowly heat</td> +</tr> +<tr> + <td class="tdr"><a href="#corr3">8</a></td> + <td>thoroughly wish</td> + <td>thoroughly wash</td> +</tr> +<tr> + <td class="tdr"><a href="#corr4">10</a></td> + <td>tablespoonful of floor</td> + <td>tablespoonful of flour</td> +</tr> +<tr> + <td class="tdr"><a href="#corr5">11</a></td> + <td>pans are pefectly</td> + <td>pans are perfectly</td> +</tr> +<tr> + <td class="tdr"><a href="#corr6">12</a></td> + <td><i>Question</i>: Do you use a wooden</td> + <td><i>Question.</i> Do you use a wooden</td> +</tr> +<tr> + <td class="tdr"><a href="#corr7">13</a></td> + <td>in the appearence</td> + <td>in the appearance</td> +</tr> +<tr> + <td class="tdr"><a href="#corr8">13</a></td> + <td>Ichotyophagus</td> + <td>Ichthyophagous</td> +</tr> +<tr> + <td class="tdr"><a href="#corr9">17</a></td> + <td>friends in this</td> + <td>friends in the</td> +</tr> +<tr> + <td class="tdr"><a href="#corr10">17</a></td> + <td>fresh. Al</td> + <td>fresh. All</td> +</tr> +<tr> + <td class="tdr"><a href="#corr11">17</a></td> + <td>Then it beomes</td> + <td>Then it becomes</td> +</tr> +<tr> + <td class="tdr"><a href="#corr12">18</a></td> + <td>tend to harded</td> + <td>tend to harden</td> +</tr> +<tr> + <td class="tdr"><a href="#corr13">22</a></td> + <td>To day I am</td> + <td>To-day I am</td> +</tr> +<tr> + <td class="tdr"><a href="#corr14">23</a></td> + <td>use cold meat</td> + <td>use cold meat,</td> +</tr> +<tr> + <td class="tdr"><a href="#corr15">36</a></td> + <td>from this pieee</td> + <td>from this piece</td> +</tr> +<tr> + <td class="tdr"><a href="#corr16">36</a></td> + <td><span class="smcap">Carson.</span> No, decidedly</td> + <td><span class="smcap">Corson.</span> No, decidedly</td> +</tr> +<tr> + <td class="tdr"><a href="#corr17">37</a></td> + <td><span class="smcap">Carson.</span> Of course</td> + <td><span class="smcap">Corson.</span> Of course</td> +</tr> +<tr> + <td class="tdr"><a href="#corr18">41</a></td> + <td colspan="2">Obscured text in flour use reconstructed as flour in general use</td> +</tr> +<tr> + <td class="tdr"><a href="#corr19">44</a></td> + <td>with it,if</td> + <td>with it, if</td> +</tr> +<tr> + <td class="tdr"><a href="#corr20">51</a></td> + <td>deal of erase</td> + <td>deal of ease</td> +</tr> +<tr> + <td class="tdr"><a href="#corr21">58</a></td> + <td>those little chese</td> + <td>those little cheese</td> +</tr> +<tr> + <td class="tdr"><a href="#corr22">60</a></td> + <td>way of choping</td> + <td>way of chopping</td> +</tr> +<tr> + <td class="tdr"><a href="#corr23">60</a></td> + <td>burning, becausea</td> + <td>burning, because a</td> +</tr> +<tr> + <td class="tdr"><a href="#corr24">64</a></td> + <td>double boileryou</td> + <td>double boiler you</td> +</tr> +<tr> + <td class="tdr"><a href="#corr25">69</a></td> + <td>softens at once,</td> + <td>softens at once.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr26">71</a></td> + <td>bowlfull</td> + <td>bowlful</td> +</tr> +<tr> + <td class="tdr"><a href="#corr27">72</a></td> + <td>from greese,</td> + <td>from grease</td> +</tr> +<tr> + <td class="tdr"><a href="#corr28">72</a></td> + <td>it from greese</td> + <td>it from grease</td> +</tr> +<tr> + <td class="tdr"><a href="#corr29">72</a></td> + <td>manilla</td> + <td>manila</td> +</tr> +<tr> + <td class="tdr"><a href="#corr30">72</a></td> + <td>that the greese</td> + <td>that the grease</td> +</tr> +<tr> + <td class="tdr"><a href="#corr31">74</a></td> + <td>No, beats</td> + <td>No, beets</td> +</tr> +<tr> + <td class="tdr"><a href="#corr32">74</a></td> + <td>skin of beats,</td> + <td>skin of beets</td> +</tr> +<tr> + <td class="tdr"><a href="#corr33">80</a></td> + <td>part of the stock</td> + <td>part of the stalk</td> +</tr> +<tr> + <td class="tdr"><a href="#corr34">82</a></td> + <td>that the cabbags</td> + <td>that the cabbage</td> +</tr> +<tr> + <td class="tdr"><a href="#corr35">83</a></td> + <td>tablespoonful of flower</td> + <td>tablespoonful of flour</td> +</tr> +<tr> + <td class="tdr"><a href="#corr36">88</a></td> + <td>two or thre</td> + <td>two or three</td> +</tr> +<tr> + <td class="tdr"><a href="#corr37">92</a></td> + <td>in the tenderlonis</td> + <td>in the tenderloins</td> +</tr> +<tr> + <td class="tdr"><a href="#corr38">92</a></td> + <td>that the fatter</td> + <td>that the faster</td> +</tr> +<tr> + <td class="tdr"><a href="#corr39">94</a></td> + <td>wet towl</td> + <td>wet towel</td> +</tr> +<tr> + <td class="tdr"><a href="#corr40">95</a></td> + <td>pinch of peper</td> + <td>pinch of pepper</td> +</tr> +<tr> + <td class="tdr"><a href="#corr41">95</a></td> + <td>finely powdered,</td> + <td>finely powdered.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr42">98</a></td> + <td>BEAF TEA.</td> + <td>BEEF TEA.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr43">98</a></td> + <td>in an earthern</td> + <td>in an earthen</td> +</tr> +<tr> + <td class="tdr"><a href="#corr44">101</a></td> + <td>Eighteenth Ave. S E.</td> + <td>Eighteenth Ave. S. E.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr45">111</a></td> + <td>316 Sixth Street Southesst, Minneaplis.</td> + <td>316 Sixth Street Southeast, Minneapolis</td> +</tr> +<tr> + <td class="tdr"><a href="#corr46">111</a></td> + <td>Three-and-a-half</td> + <td>Three-and-a-Half</td> +</tr> +<tr> + <td class="tdr"><a href="#corr47">111</a></td> + <td>St. Cloud, Minn</td> + <td>St. Cloud, Minn.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr48">115</a></td> + <td>Lyons, Iowa</td> + <td>Lyons, Iowa.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr49">119</a></td> + <td>merringue,</td> + <td>meringue,</td> +</tr> +<tr> + <td class="tdr"><a href="#corr50">119</a></td> + <td colspan="2">Section break added before Beans, How to cook, 25</td> +</tr> +<tr> + <td class="tdr"><a href="#corr51">120</a></td> + <td>Saucepans, To clean, 11</td> + <td>Saucepans, To clean, 12</td> +</tr> +</table> + +<p class="noindent">The following word was inconsistently spelled.</p> + +<p>Force meat / Forcemeat</p> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of A Course of Lectures on the Principles +of Domestic Economy and Cookery, by Juliet Corson + +*** END OF THIS PROJECT GUTENBERG EBOOK A COURSE OF LECTURES *** + +***** This file should be named 35567-h.htm or 35567-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/5/5/6/35567/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. + + +</pre> + +</body> +</html> + diff --git a/35567.txt b/35567.txt new file mode 100644 index 0000000..d16724e --- /dev/null +++ b/35567.txt @@ -0,0 +1,5601 @@ +The Project Gutenberg EBook of A Course of Lectures on the Principles of +Domestic Economy and Cookery, by Juliet Corson + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: A Course of Lectures on the Principles of Domestic Economy and Cookery + +Author: Juliet Corson + +Release Date: March 13, 2011 [EBook #35567] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK A COURSE OF LECTURES *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + +Transcriber's Note + +Obvious typographical errors have been corrected. A list of corrections +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A list of inconsistently spelled and +hyphenated words is found at the end of the text. + + + + + A COURSE OF LECTURES + + ON THE + + PRINCIPLES OF DOMESTIC ECONOMY + + AND COOKERY, + + + BY MISS JULIET CORSON, + + Superintendent of the New York School of Cookery. + + + DELIVERED IN THE FARMERS' LECTURE COURSE OF THE + COLLEGE OF AGRICULTURE OF THE + UNIVERSITY OF MINNESOTA. + + + APPENDIX TO SUPPLEMENT I. + + FOURTH BIENNIAL REPORT OF + + Board of Regents of the University of Minnesota. + + 1886. + + + ST. PAUL, MINN.: + THE PIONEER PRESS COMPANY. + 1887. + + + + +PREFACE. + + +The following lectures were delivered in the "Farmers Lecture Course," +at the College of Agriculture, Minneapolis, during the session of 1884. +The topics selected at previous sessions had been such as to especially +interest the male members of the large classes in attendance, 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 +duties. Influenced by this desire, I secured the services of Miss Juliet +Corson, the superintendent of the New York School of Cookery, and so +widely known wherever the English language is spoken, by her +publications and writings upon all topics relating to domestic economy. +The interest manifested in this course of lectures by the ladies of +Minnesota was shown by the crowded audiences present at each exercise, +nearly 1,200 of whom registered their names and addresses, a list of +which is appended to this report. + +The lectures were familiar, extemporaneous discourses upon the topics +under discussion, and the lecturer was surrounded by all the +appointments of a well-ordered kitchen. The dishes as prepared were +passed to the audience for examination and criticism, and full +opportunity allowed for discussion. This statement is necessary to +explain the colloquial character of the discourses. + +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 report, and have compelled the +publication of the notes taken at the "cooking lessons." But if the +_form_ of the instruction is devoid of rhetorical style, the editor +guarantees its _accuracy_. + +Although Miss Corson is a steady worker, her usefulness is curtailed by +serious illness. In this instance, therefore, indulgence is claimed for +the method. Whatever graces of literature the reader seeks, may be found +in the author's other published works; here the public is entreated to +accept a very plain record of the work done at the State University by +Miss Corson. + +A word of explanation is due to the members of the class, who were +promised copies of these lectures. I had full reports taken at the time, +by a stenographer. They were written out shortly after, and sent to Miss +Corson, as by her request, for review; but owing to her protracted and +nearly fatal illness and very slow recovery, these notes have only +recently been returned to me. I hope this statement will relieve me from +any charges of neglect, which the ladies might otherwise be disposed to +make. + + EDWARD D. PORTER, + _Professor in Charge_. + + + + +INTRODUCTION. + + +This course of lectures is designed to meet the wants of two classes of +persons: + +_First_--Those who are experienced housekeepers, familiar with the +principles and practice of cookery, but who desire information +concerning the preparation of the finer dishes of the modern school. + +_Second_--The young ladies in attendance at the University and others +like them, 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 education. + +To meet the wants of the first class, the morning exercises will be +devoted to the preparation of palatable and nutritious dishes, suitable +for every day use in families of moderate means, and some of the finer +dishes will be introduced. + +As the afternoons are the only times at which the young ladies of the +University can be present, these sessions will be devoted to practical +illustrations of the elementary principles of household management and +cookery. As time permits, some of the salient points in the chemistry of +food and the physiology of nutrition will be briefly discussed. + + + + +BILL OF FARE + +FOR + +THE HOUSEKEEPERS' COURSE. + + +FIRST DAY. + + Soup Stock. + Boiled Salmon, with Cream Sauce. + Potatoes, Stewed in Butter. + Quail, boned and broiled. + Omelettes. + + +SECOND DAY. + + Clear Soup. + Caramel for coloring Soups and Sauces. + Baked Whitefish. + Beefsteak, broiled and fried. Baked Apple Dumplings. + + +THIRD DAY. + + Cream of Salmon. + Shoulder of Lamb, boned and roasted. + Forcemeat for Meats. + Potatoes, broiled and baked. + Cheese Crusts. + + +FOURTH DAY. + + Pea Soup with Crusts. + Salt Codfish, stewed in Cream. + Venison with Currant Jelly. + Stewed Carrots. Cabinet Pudding. + + +FIFTH DAY. + + Tomato Soup. Fried Pickerel. + Beef, _a la mode_ Rolls. + _Puree_ of Spinach. + Caramel Custard. + + +SIXTH DAY. + + Oyster Soup. + Oysters, broiled and fried. + Oysters with Bacon. Mobile Roast Oysters. + Welsh Rarebits. + + + + +THE UNIVERSITY COURSE. + + +AT 2 P. M. DAILY. + +_First Day_--Soup Making, and Stews. + +_Second Day_--Good Breads, Plain Pastry and Puddings. + +_Third Day_--Fish and Poultry. + +_Fourth Day_--Meats and Vegetables. + +_Fifth Day_--Cheap Dishes and Rewarmed Foods. + +_Sixth Day_--Cookery for the Sick. + +Tea, Coffee, Omelettes, Sauces, and various small dishes will be treated +when the occasion offers. + + * * * * * + +The last half hour of each day will be devoted to the discussion of +questions referring to the subject in hand, and to the testing of dishes +cooked. + + + + +FIRST LECTURE. + + +Our lesson this morning, ladies, will consist of the preparation of what +is called soup stock, or beef broth, which is the basis of many kinds of +soup; it is very easily made, simple in its composition, and exceedingly +nutritious; the other dishes to be made are boiled salmon with cream +sauce; potatoes, stewed in butter; and quail, boned and broiled. I give +you the boned quail to show you what an exceedingly simple operation +boning is. It is supposed to be very difficult, and it is done sometimes +in curious ways; but the best way is the simplest and easiest. If we +have time we will prepare a few omelettes. + +As I shall begin with soup stock, you will take your receipt for that. +For each quart of soup stock or broth which you intend to make, use one +pound of meat and bone. By that I mean meat and bone weighed together. +The cut which I have here is from the upper part of the leg, next to the +round. You can use any cut of the leg, the shank, which is the lower +part of the leg, or the neck; any of the cheaper parts of meat will +answer for soup meat. First, cut the meat from the bone; the butcher +will always do that for you; then have the bone broken in small pieces. +The butcher, of course, will do that very much more easily than you can +do it. Do not wash the meat; wipe it all over with a towel wet in cold +water. Put the bones in the bottom of the soup kettle, laying the meat +on the bones; then add cold water in the proportion of a quart to each +pound of meat and bones. Set the soup kettle over the fire, and let the +broth slowly heat and boil. As it boils a scum will rise to the surface, +which is to be removed in case you are preparing stock for clear soup. +The scum is composed of the blood and the albumen of the meat, and is +only removed for the purpose of clarifying the soup. It is nutritious, +and for that reason it should always be saved. In France, and in +kitchens where French cooks are employed, this scum is used either in +thick soup--for instance, in vegetable soup, such as I shall make this +afternoon--or put into brown sauces or gravies. Remember, it is nothing +that is to be thrown away; it is to be saved because it is both +nutritious and savory. It adds flavor and nutriment to any dish to +which it is added. While the soup meat is being boiled for the first +time, prepare the vegetables. For three or four pounds of meat, which +will make as many quarts of soup, use one medium-size carrot, which is +to be scraped, a turnip, which is to be peeled, and an onion, which is +also to be peeled, in such a way as to prevent breaking apart; take off +the outer dry skin of the onion without trimming it closely; do not cut +it off at the top, because in that way you will cause the layers to +break apart. After the onion is peeled stick a dozen whole cloves into +it. The cloves are added to the soup for the purpose of flavoring it. +You very often hear the remark made that the cookery of certain people +has an indefinable taste, exceedingly nice, but something that you do +not exactly understand. It is always produced by a combination of +seasonings and flavorings. In this soup I shall use for seasoning not +only the cloves in the onions, but a dozen peppercorns--that is, +unground grains of pepper, instead of ground pepper, because I want the +soup to be perfectly clear. I shall use also bay leaves, which may be +new to some of you; they are the dried leaves of the laurel or bay tree, +and can be bought at any drug store. You can buy five cents' worth of +them and they will last you a year or more. The seasoning is slightly +aromatic; for four quarts of soup use only a little leaf, or a piece of +a large leaf; use also a blade of mace, and a sprig of any dried herb +except sage. + +The peppercorns, the bay leaf, the blade of mace, and the sprig of sweet +herb are tied in the midst of a little bunch of parsley, the stalk with +all the leaves on, and if it is ever marketed here with the root on, use +that as well; the root of the parsley has all the flavor of the leaf +intensified, and you have only to thoroughly wash it, and then use it. +All these dried herbs are to be gathered inside of the parsley and tied +in a little bunch; tie the parsley by winding string around it, +inclosing all the dried herbs; this little bunch is called in cooking +books a _fagot_ or bouquet of herbs; it is what gives soups and sauces +that indefinable spicy, delicate flavor so much liked. + +After the soup stock boils remove whatever scum has risen, put in the +_fagot_, the turnip, the carrot, the onion stuck with cloves, and for +the four quarts of soup a heaping tablespoonful of salt. Keep the soup +stock covered as much as possible while it is heating; and after you +have put in the vegetables keep it covered all the time. Let it boil +very slowly. After all the vegetables are in set the kettle back so that +the heat of the fire strikes from one side; let it boil from one side +and gently; in that way you begin the clarifying. You will find if you +boil the stock from one side, and very gently, then when you strain it +after it is done it already will be as clear as most clear soup. After +it has been strained, to-morrow, we shall clarify it in order to show +the process, which is very simple. Then it will be what is called on +hotel bills of fare clear soup. + +After the vegetables have been added let the stock boil for at least two +hours. In that length of time the flavor of the vegetables and the +nourishment from the meat will be extracted, but not the gelatine from +the bones. It is the gelatine in the bones which makes broth or stock +jelly when it is cold; in order to extract the gelatine it is necessary +to boil the soup meat and bones at least five hours. The soup can be +strained at the end of two hours, or boiled five or six hours, keeping +it covered so that none of it wastes or evaporates. When the soup is +boiled, strain it; use an earthen bowl or jar; set a colander in it, and +lay a towel folded twice in the colander, having the colander either +over the bowl or jar; pour the soup into the towel, and let it run +through without squeezing, because if you squeeze the towel you will +force small particles of scum through, and thus cloud the soup. After +the soup has run through the towel let it cool; do not cover it while it +is cooling unless you are afraid of flies or insects getting into it; in +that case cover it with a sieve. 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 soup; if the weather is +warm, or if it is a close, rainy day, the steam condensed falling back +into the warm soup will cause it to sour. For this reason when you put +away a dish of meat or vegetables after dinner do not cover them until +they are cold. + + +BOILED SALMON WITH CREAM SAUCE. + +In boiling a whole fish, or a large piece, use cold water. If you put a +large piece of fish into boiling water, the outside will be cooked +before it is done near the bone. Nothing is more disagreeable than a +piece of fish half raw at the bone; it is uneatable. For a small piece +of fish, such as I have here, use boiling salted water enough to cover +it, and boil it until the flakes begin to separate, or until, by testing +a fin, you can easily pull it out. That will probably be, if you use +cold water, soon after the water boils; if you put the fish into +boiling water, it may be five or more minutes. Boil the fish, whether it +is large or small, until you can pull out a fin, or until the flakes +separate. Then drain it, and serve it with any nice sauce. To-day I will +make a very simple one--cream sauce. Of course you would always make the +sauce while you were boiling the fish, taking care to have both done at +the same time. For a pint of sauce, use a heaping tablespoonful of +butter and a tablespoonful of flour; put them in a saucepan over the +fire, and stir them together until they are smoothly mixed; then begin +to add hot milk, half a cupful at a time; when the first half cupful of +milk is stirred in, put in another half cupful and again stir until it +is smooth; continue to add milk until you have used a pint, or until the +sauce is about the consistency of thick cream. There will always be a +margin there for a little discretion, because some flour will thicken +very much more than others. Flour that is very rich in gluten will +thicken more than that which has most starch in it. But you have there +about the right proportions--a tablespoonful of flour, a tablespoonful +of butter, a pint of milk. Add more or less milk as is required to make +the sauce the consistency of thick cream, or of a thickness which will +coat the spoon; that is, if you dip a spoon in and hold it up, the sauce +will not all run off like water; when all the milk has been used, season +the sauce with a level teaspoonful of salt and about a quarter of a salt +spoon of white pepper. I speak of white pepper particularly because in +making a white sauce, if you use the ordinary black pepper, the sauce +will be full of little black specks. The white pepper is quite as cheap, +quite as plentiful as the black pepper; all the grocers keep it, and its +flavor is nicer, rather more delicate, scarcely as pungent as the black +pepper; there is a certain biting, acrid flavor in the black pepper +which does not exist in the white pepper; the latter contains all the +stimulating property and all the aromatic flavor. + +After the same is finished, keep it hot by setting the sauce pan +containing it in a pan of hot water, on the back of the stove. A +perfectly plain white sauce (which can be made the basis of an infinite +variety of other sauces) is made by substituting water for milk; by +leaving out the pepper and salt, and using sugar for sweetening, you can +make a nice pudding sauce. If you add a tablespoonful of chopped parsley +to a pint of white sauce, you make parsley sauce. Putting a few capers +into it, makes caper sauce. A teaspoonful of anchovies dissolved in it +makes anchovy sauce. It is easily made the basis of a great many sauces, +the name of which depends on preferred addition to the white sauce. Egg +sauce is made by adding chopped hard boiled eggs to white sauce. + +_Question by a Lady._ Would you ever substitute cornstarch for flour? + +MISS CORSON. You can if you wish. You must use your own discretion about +the quantities. Simply get the thickness of thick cream. + +_Question._ Is it better to use a porcelain vessel, or will tin do? + +MISS CORSON. Use any saucepan made of material thick enough to prevent +burning. + +_Question._ Do you put the fish right into the water, or have you a fish +kettle? + +MISS CORSON. If you are using a fish kettle you will have a little wire +frame. You can lay the fish on that, or you can tie it up in a cloth, if +you wish to. + +_Question._ Then how can you tell when it is done? + +MISS CORSON. If you tie it in a cloth you must leave a little space so +that you can test it. + +_Question._ How much pepper did you say to put in the sauce? + +MISS CORSON. About a quarter of a salt spoon; that is, a good pinch of +pepper. One of the ladies asked me about using a thick sauce +pan--porcelain-lined sauce pan; you will find the advantage of thick +sauce pans of all kinds is that they are less likely to burn than thin +ones. The thinner the metal the sauce pan is made of, the more likely it +is to burn. There are so many different kinds of utensils that every +lady can take her own choice. Black sauce pans, lined with tin or with +porcelain; tin sauce pans, thin ones, and thick ones made of block tin. +You notice that I use copper sauce pans. Coppers are the most durable; +they are lined with tin, and they have to be relined about once a year; +the cost of relining is very little--comparatively little; I think it +costs me about three cents a foot to have them relined, and the copper +never wears out. If you buy a copper sauce pan you have got something +that lasts you all your life, and you can leave it as an heirloom; if +you don't want to do that, you can sell it for old copper for nearly as +much as you paid for it. In using copper, you must never let them become +bare on the inside. If the tin wears off and the copper is exposed to +any acid in the food cooked, it is apt to form a poisonous combination. +But with proper care and cleanliness, copper sauce pans are perfectly +safe. + +_Question._ Do you prefer them to the galvanized iron? + +MISS CORSON. Yes, I do, on the score of cleanliness, economy and ease in +cooking. + +_Question._ Do you use a wooden spoon from choice? + +MISS CORSON. Yes; of course you can understand, ladies, that I could +very soon scrape the tin off of the inside of a sauce pan with a metal +spoon, a knife, or anything of that sort. Copper sauce pans should be +cleaned with a rag, a little Sapolio and hot water. If they are cleaned +as fast as they are used they are no more trouble to keep clean than any +other sauce pan. I use in stirring simply a small pudding stick--an +old-fashioned wooden pudding stick. It does not scrape the sauce pans, +and there is no danger of uncooked flour accumulating on the sticks, as +it does in the bowl of a spoon. If you are stirring with a spoon, some +of the half-cooked flour might get in the bowl of the spoon, and then +your sauce would have the taste of the raw flour. I will leave the stick +in the sauce pan and pass it about so that you can see what I mean. +Anyone can whittle these little sticks out, using any kind of hard wood. +Do not use soft wood. You will have noticed, ladies, if you have ever +put sauce of this kind, thick sauce, to keep hot, it may have grown very +much thicker by standing; in such case add a little more milk or water, +and a little more seasoning when you are ready to use it. + +_Question._ How do you make perfectly clear sauce? + +MISS CORSON. You can make a nearly clear thick sauce by using arrow +root. Of course, a clear thin sauce is simply sugar dissolved in water, +with butter or flavoring as you like. + + +POTATOES, STEWED IN BUTTER. + +The potatoes are peeled and sliced in rather small slices of even size; +put them over the fire in enough salted boiling water to cover them, +boil them until they begin to grow tender; not till they break, but just +till they begin to grow tender; after the potatoes are boiled tender +drain them, and suppose you have a pint bowl full of potatoes, use about +two heaping tablespoonfuls of butter; melt the butter in a scant half +cupful of milk. When the butter is melted put the potatoes into it, and +with a spoon lift them very carefully from the bottom, always without +breaking them, until they have absorbed the milk and butter; then season +them with salt and white pepper, and they will be ready to serve. Season +them palatably; I could not give you the quantity of seasoning because +it would depend upon the salt that the potatoes had absorbed from the +water. You should taste them first before seasoning at all, and then if +they need any more salt add a very little at a time. If you simply want +the potatoes nicely stewed you don't add so much butter, a scant +tablespoonful, and milk enough to moisten them; but this receipt is an +exceedingly nice one--rather rich, but very nice. + +(At this point the fish was done, and Miss Corson continued.) + +You notice, ladies, that I take off the skin of the fish before taking +it up. That is very easy; it slips off easily, and without it the fish +is much nicer to serve at the table. In serving sauce with fish you pour +some around it, not over it; or you serve the fish on a napkin, and the +sauce in a dish, as you prefer. If you serve the fish in a folded napkin +garnish it with a few sprigs of parsley, if you can get them, or with a +lemon sliced, if you do not live--as some unfortunate people do--"fifty +miles from a lemon." Lemons are very nice always with any kind of fish. +Parsley can be bought here all winter long. I have learned that from the +advertisements in the papers already; and a little of it makes a great +difference in the appearance of a dish. + +_Question._ Can you tell us how we can tell whether a frozen fish is +stale or fresh? + +MISS CORSON. You can after you have thawed it in cold water; you can +tell by the smell. (Laughter.) 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 out. Of course the most of the fish in this market would +be frozen in the winter. This one has been frozen. + +_Question._ Can you tell us how to carve a whole fish? + +MISS CORSON. You would have a rather sharp knife and spoon; a fish +knife, though it looks pretty, is not good to serve fish with because it +is apt to be dull; you want a knife that will cut down through the fish +without tearing it, without attempting to cut down through the bone, +unless you know where the joints are located. + +_Question._ Would you cook a fish with the fins? + +MISS CORSON. The latest fancy of fish lovers in New York, the members of +the Ichthyophagous Club, who are supposed to be the leaders in the +fashions of fish, is to have the fish served with the fins, head and +tail on; and with some fish they want even the scales; and then they +simply lift off the skin, the entire skin, before they begin to serve +it. They have the fish thoroughly washed and drawn, and then cooked +with the scales and fins on. You can judge how easy it would be to do +that, because you saw how easily that skin came off this fish. The skin +comes off-easily if the fish is properly cooked--cooked enough. + +_Question._ What kind of fish can be cooked with the scales on? + +MISS CORSON. I think the black bass, and some kinds of sea fish. The +idea is that if the fish are not scaled they will keep their flavor; a +fish properly dressed retains enough of its flavor even if it is scalded +before it is cooked. + + +OMELETTES. + +First, I will make a plain breakfast omelette. Use for two or three +people not more than three eggs. You can not very well manage more than +three in an ordinary pan. It is better to make several omelettes, +especially because people are not apt to come to the table all at once, +and an omelette to be nice must be eaten directly it is cooked. Say +three eggs; break them into a cup or bowl; add to them a saltspoonful of +salt, quarter of a saltspoonful of pepper, and mix them just enough to +thoroughly break the whites and yolks together. Put over the fire a +frying pan with a heaping teaspoonful of butter in it. Let the butter +get hot. If you like an omelette brown let the butter begin to brown. +After pouring the eggs into the hot frying pan break the omelette on the +bottom of the pan with a fork, just a little, so that you let the +uncooked part run down on the bottom of the pan. I do not mean to stir +the omelette as you would scrambled eggs, but just break it a little +until it is cooked as much as you want it. French breakfast omelettes +are always cooked so that they are slightly juicy in the middle; in +order to accomplish that result of course you have them still liquid +before you begin to turn them. When the omelette is done as much as you +want it run a fork under one side of it and fold it half over, then fold +it again; loosen it from the pan; have a platter hot, and turn the +omelette out. Serve it the moment it is done. + +Next I will make a light omelette. The same rule--three eggs, whites and +yolks separate; beat the whites to a stiff froth; add seasoning to the +yolks in the same proportion as before; mix the yolks slightly with the +seasoning; after the white has been beaten quite stiff and the yolk +seasoned, mix them very lightly together; have a heaping tablespoonful +of butter in the frying pan over the fire, hot, just as for the plain +omelette; mix the whites and the yolks together, without breaking down +the white. Of course the lightness of the omelette depends on keeping +all the air in the white of the egg that you have beaten into it. Put +the eggs into the hot frying pan; run the fork under the omelette and +lift it from the pan as it cooks; lift the cooked portions from the pan, +and let them fall back on the top of the omelette, taking care not to +pat the omelette down at all; but just lift the cooked portions and let +them fall back on the top of the omelette, until it is done as much as +you like. Usually this omelette is served soft--as soft as ice cream. +When it is done as much as you want it, push it to the side of the pan, +gently, and then turn it out on a hot platter. Always remember that the +success of an omelette depends upon the quickness with which it is made +and served; because, in the first place, you make it light by beating +air into it; then, of course, the heat expands the air, and that makes +the omelette still lighter; and you must get it served before the hot +air escapes. + + +BONING QUAIL. + +After the quail have been picked, cut the wings off at the first joint, +cut the legs just above the joint of the drum-stick. Cut off the head, +take out the crop, cut the quail down the back bone; from the inside, +cut the joint where the wing joins the body; and having cut that wing +joint, begin and cut close to the carcass of the bird till you get down +to the leg joint, where the second joint of the leg unites with the +body; break that joint, and keep on cutting the flesh from the carcass, +taking care not to cut through the carcass so that you strike the +intestines until you reach the ridge of the breast bone; 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 turkeys; it is +called the little filet, and lies close to the breast bone; separate +this natural division from the outside of the breast. Then beginning +again on the other side, cut close to the carcass of the bird until you +have reached the breast, as on the other side. Now the flesh is loose on +both sides of the bird, and needs only to be taken off without breaking +the skin of the breast. You would bone chickens and turkeys in the same +way. Take the carcass out entire. Now take out the wing and leg bones +from the inside. Do not tear the skin of the bird any more than you can +help. Now lay the flesh on the table, with the skin down, and +straighten it out a little, distributing the flesh evenly over the +skin, and it is ready to stuff. If I were making boned turkey I should +have it all ready, just like this, and then put the force meat in, draw +the bird up over the force meat, and sew it down the back. This bird is +simply going to be broiled. Season with salt and pepper. In preparing +boned birds you can use any kind of force meat--a layer of sausage meat, +or any kind of chopped cold meat; season it with salt and pepper. Put +the birds between the bars of the wire gridiron, and broil them with a +very hot fire. The gridiron should be well buttered, so that the birds +can not stick. By the time the bird is broiled brown on both sides it +will be done. Of course you do half a dozen or a dozen in the same way +precisely. Remember, ladies, always, that to broil you should use the +hottest fire you can get--the hottest and the clearest fire, because +part of the success of broiling depends upon quickly cooking the +outside, while the inside of anything you are broiling still remains +juicy. If you had a wood fire you would broil over the fire. If you +broil over the fire you must expect the blaze to rise, and you must +naturally suppose the meat will be smoked; but you can make your fire +clear--that is, have it alive; do not have it smoky and full of unburnt +wood or coal; have a clear bed of coals if you are going to broil over +the fire. + +_Question._ Do you never wash the birds before boiling? + +_Answer._ No; you will find that I am very _un_-neat about that. In the +first place, I would not use a piece of meat or a bird of any kind that +was really dirty enough to need washing. If it had anything on it that I +could not get off by wiping with a wet cloth, I simply wouldn't use it. +If you wash meat or poultry you destroy a certain amount of its +flavoring and take away some of its nourishment. + +_Question._ Sometimes a bird shot will have a great deal of the blood +settle in the breast or in the flesh. + +MISS CORSON. Yes; you want the blood; you want to keep the blood there. +The blood is a part of the nourishment. The idea of washing meat comes +from the old Hebrew prohibition which involved the removal of every +particle of blood. 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 meat, not only by washing after it comes into the house, but +before that by the treatment it receives from the butcher. The blood is +a part of the nourishment, and you want to keep as much of it as you +can; in some cooking it forms a very important part; for instance, in +cooking a hare or rabbit, the blood which escapes in the dressing is +saved and used. + +_Question._ Would you treat prairie chicken, grouse or partridge in this +way? + +MISS CORSON. Yes, in the same way. + +_Question._ Not if you were going to roast turkey? + +MISS CORSON. 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 you. The recipe said that after the chicken was picked you might +wash it thoroughly with _nice soap_, then rinse it. (Laughter.) Now if +you like you can prepare it that way. No, you will find, ladies, that if +you use a cloth well wet in cold water you can remove all objectionable +matter from the outside of meat or poultry. Indeed, if a piece of meat +or poultry can not be cleaned with a wet cloth, it is not clean enough +to use. One lady asks me about keeping meat for a long time. Of course +that is a question of taste entirely, whether you like meat hung a long +time or whether you like it fresh. All meat, when it is first killed, +whether it is poultry, or game, or the ordinary domestic meat, is very +tender. It is tender until the flesh begins to grow cold, until the +animal heat, etc., parts from the flesh. Then it becomes tough, rigid +and hard, and remains so until the process of decomposition begins. I do +not mean until it begins to taint, but until it begins to decompose; at +that point it begins to grow tender; it is still fresh and good enough +for food. Remember that the hanging of meat is for the purpose of +allowing it to begin to decompose. + + + + +LECTURE SECOND. + + +Our lesson this afternoon will consist of some plain soups and stews of +meat. I shall begin with a soup,--of yellow split peas. For four quarts +of soup use an ordinary cupful of yellow split peas; pick them over and +wash them in cold water, put them in a saucepan or a soup kettle with +two quarts of cold water. Set the saucepan or soup kettle over the fire +and let the water very gradually heat. When it boils put in some cold +water,--part of a cupful, let them boil again; keep on putting in cold +water every fifteen or twenty minutes, until you have used two quarts +of cold water besides the first two quarts. The object of adding cold +water slowly is this: You soften the peas by the gradual heating of the +cold water. After the first boiling the addition of a little cold water +lowers the temperature, and as the water heats again the peas are +gradually softening; so that within an hour and a half or two hours you +will find them quite tender enough. You will notice that I have used no +salt; the salt would tend to harden the peas. You add salt after the +soup is nearly finished. The old way of soaking the peas over night is a +very good one, but this is rather better, for this reason: If you soak +the peas over night you destroy a small portion of their nutritive +properties; especially if you make the soup in warm water, there will be +a slight fermentation. The object of soaking them over night is simply +to soften them, and as you can soften them in this way you accomplish +the same purpose by adding cold water gradually. You will notice that +this is for perfectly plain pea soup. You can vary it by adding bones of +cold ham, or of cold roast beef; you can boil the bones with the peas. +In that way you get the flavor of whatever meat you add. A very nice +soup is made simply with the peas without any meat, by the addition of a +fried onion, 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 +drippings,--beef drippings or poultry drippings,--and fry it light +brown; then put on the peas and cold water and proceed just as we do +to-day for a plain pea soup, without any addition except a seasoning of +salt and pepper, and by and by a little flour and butter, which I shall +put in at the close, the object of which I will explain to you then. + + +BEEF AND VEGETABLE SOUP. + +For four quarts of soup use one cupful each of the ingredients which I +shall name: lean beef cut in half-inch pieces; carrot, which must first +be scraped and then cut in half-inch bits; turnip, which must be peeled +and then cut in small pieces; rice, picked over, washed in cold water; +tomatoes, peeled and sliced if they are fresh; but if you use canned +tomatoes simply cut them in small pieces; half a cupful of onion, peeled +and chopped rather fine; and four quarts of cold water. First put the +water over the fire with the beef in it, and let it gradually heat; +while it is heating get ready all the other ingredients that I have +spoken of, and add them when the water is hot. Don't add salt for +seasoning until after the soup has been cooking for a little while, +because it would tend to harden the meat. When the soup is boiling, put +in all the other ingredients; and after the soup has cooked for an hour, +season it with salt and pepper. Cook it slowly for about two hours, or +until the vegetables are tender. The length of time will depend somewhat +on the season of the year. You will find that carrots and turnips, like +all vegetables which have woody fibre in them, will cook more quickly +early in the winter while they still have their natural moisture in +them. The later in the winter it grows the drier they get, the harder +the woody fibre is, and the longer it will take to cook them tender. So +you will cook the soup until the vegetables are tender; and then, having +seen that it is palatably seasoned, serve it with all the vegetables in +it. You notice that this is a thick soup, made in an entirely different +way from that which I made this morning. I think some of the ladies are +here who were here this morning. Then we were making clear soup which is +to be served without any vegetables in it. This is a good hearty soup +for every-day use; in fact it is so hearty that you can make the bulk of +a meal using this and bread or potatoes. When all the vegetables are +quite tender then the soup simply is to be served. + +Now, while I am preparing the soup, I want to say a little about the +value of soup as a food. This comes properly into our afternoon course +of instruction. Many of the ladies may not have thought of it in +precisely the connection in which I am going to speak of it. Habitually, +Americans do not use soup. Some have grown gradually accustomed to have +soup as a part of their every-day dinner, but as a rule people have it +once or twice a week. I am speaking now of average families. As a matter +of fact, it ought to be used every day, because it is not only a very +easy form in which to obtain nourishment, but you obtain from soup that +which you would not get from any other dish; that is, you get every +particle of the nourishment there is in the ingredients which you put +into the soup. You can make a perfectly nutritious and palatable meal +with soup at about one-half the cost of a meal without soup, because the +soup, if it is savory, will be eaten with a relish; and it will satisfy +the appetite for two reasons; the first I have already spoken +of--because you get every particle of nourishment there is in the +ingredients; and second, because directly you eat it--that is, directly +it reaches the stomach, some of its nutritious liquid properties will +begin to be absorbed at once. They pass directly into the system, by the +process which is known in physiology as _osmosis_--that is, absorption +by the coats of the stomach; 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 it. A very familiar illustration of that +fact was made by Sir Henry Thompson several years ago, in his +exceedingly valuable article called "Food and Feeding," where he said +that a hungry man eating clear soup for his dinner would feel a sense of +refreshment in less than three minutes; that is, 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 wine. He would feel +refreshed at once; his sense of hunger, which is the indication that his +system needs food, would be practically appeased within three minutes +from the time he had taken his soup. + +Then there is another very important question; and that is the effect of +soups and liquid foods on the appetite for stimulants. I am not a +temperance advocate in the sense in which the word is usually +understood. That is, I neither believe in nor advocate total abstinence; +but I do believe in temperance--in the temperate use of everything; no +matter whether it is drink, or food, or pleasure, in a life of work, so +that I speak solely from the standpoint of an advocate of the moderate +use of everything. The system requires a certain amount of liquid +nourishment. We have to get that in the form of liquid, and many people +take it by using water to excess--drinking quantities of water. On the +other hand, there are some people who never drink more than a glass of +water all day long. 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 hours. Some persons take it in the form of +tea and coffee; others drink beer and wine; but a certain amount of +liquid the system must have. Now, you can easily see that you can supply +a part of that liquid in the form of soups and stews. It is not possible +for many people to drink much cold water: it does not seem to agree with +them. The advocates of the latest craze, for hot water, will get their +quantity of liquid, but they will get it in a form that by and by will +make serious trouble for them; because, while under certain conditions +the entire mucous membrane or lining of the digestive tract, warm water +may be desirable, still the excessive use of it is very apt in time to +produces a serious congestion. Now, the fact once admitted that we must +have a certain amount of liquid supplied to the system every day, then +the question comes of giving it in a form that will be the least +injurious to the system. I think I have shown you one or two good +reasons why soup supplies it well. On the score of economy there is no +food which can be as cheaply prepared as soup--that is, no palatable, +enjoyable, nutritious food. It is possible to make this soup, this thick +soup which I am making now, in New York, and here also, I suppose, for +less than ten cents a gallon, buying the materials at retail; and I am +sure a gallon of this soup will go very far towards satisfying one's +hunger. I presume, from what I have seen of the market reports in the +papers, that it can be made here quite as cheaply as it can in New York. + +_Question._ Does that make very strong soup--does it give a very good +rich flavor of the meat, with one cupful of meat to a gallon of water? + +MISS CORSON. That gives a perfectly nutritious soup. It gives as much +nutriment from the meat as is needed by the system. + +_Question._ Wouldn't a bone or two thrown in be a good thing? + +MISS CORSON. You can put in bones if you want to. But I am giving you a +recipe for a perfectly nutritious soup, made upon the most economical +principles. The proportion of meat which I use here is all that is +required by the system in connection with the other ingredients. We +Americans have, as a rule, the idea that there is no nutritious food +except meat. We think that we get all our nourishment from meat; and the +other things--the vegetables and bread, and all those other articles of +food that we eat, are what the dressmakers would call "trimmings." We do +not regard them as real nourishing food, when in reality there are some +vegetables which are nearly as nutritious as meat. Take for instance, +lentils; I do not know if you are familiar with them. They are a variety +of vetch or field pea, little flat, dried peas, that grow very +abundantly; in fact, if they are once planted in a field it is almost +impossible to root them out. They have been for ages used in all older +countries, in Egypt, in Asia, all through Europe, especially in Germany. +Within the last ten years they have become known in this country. +Lentils, with the addition of a very little fat in the form of fat meat, +suet drippings or butter, are quite as nutritious as meat; that is, they +sustain strength, and enable people to work just as well as meat. So, +you see, that so far as actual nourishment is concerned, vegetables +approach closely to meat. Next to lentils come peas and beans, dried +peas and beans. I have not graded the different articles of food, 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 mind. Remember this, that meat is not the only +nutritious article of food in use, and we only need a certain quantity +of it. For instance, for the purpose of health meat once a day will +answer. It is very nice to have it two or even three times if we want +it, or if we can afford it; but if we have it once a day we answer all +the requirements of health, and in communities where it is not possible +to have an abundant supply of fresh meat, 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 +point. + + +MEAT STEWS. + +For a brown stew, use any kind of dark meat. To-day I am going to use +some of the cooked round of beef; but you can use fresh beef; you can +use raw beef, rare roast beef, or any of the dark meats; always use +white meats for white stews. Presently we will make a white stew of +veal; but for a brown stew use dark meats. Cut the meat in pieces about +an inch and a half square, put it over the fire with enough fat of some +kind to keep it from burning; use the fat of the meat, or drippings, or +butter, and brown it as fast as possible. If you make a stew large +enough for four or five people, use about three pounds of beef. As soon +as the meat is brown, sprinkle a heaping tablespoonful of flour over it; +then add enough boiling water to cover the meat, and three teaspoons of +vinegar. The vinegar is used for the purpose of softening the fibres of +the meat and making it tender. You will find that by adding vinegar to +meat in cooking, you can always make it tender. When we come to treat of +steak, I shall explain that. After the vinegar has been used, season the +meat palatably with salt and pepper, cover it, and let it cook very +gently for at least an hour, or until it is tender. To the stew add any +vegetable you wish, or cook it perfectly plain, having only the meat and +the gravy. To-day I am going to use carrots with it. For three pounds of +beef use carrots enough to fill a pint bowl after they are cut in little +slices, or in little quarters. Of course, if you add vegetables of any +kind, carrots, turnips, or potatoes, you want to put them in long +enough before the meat is done to insure their being perfectly cooked. +For instance, carrots take from one to two hours to cook; I shall put +the carrots in directly I make the gravy. Turnips, if they are fresh, +will cook in about half an hour. Potatoes will cook in twenty minutes; +small onions will cook in from half to three-quarters of an hour. The +meat usually needs to cook about two hours. The meat being brown, I +shall put in a tablespoonful of flour, stirring it, and then send it +down to you so that you can see what it is like. The question naturally +would arise about the color of this stew, throwing in raw flour, the +white, uncooked flour. You can see for yourselves what the effect is. + +_Question._ Does cold meat cook as long as raw? + +MISS CORSON. If you use cold meat, brown it just in the same way, just +exactly as we browned this, first in drippings or butter and then +putting in the flour; only if you use meat which already has been +cooked, it will not take it so long to cook as it does this raw meat. + +For a _white stew_, use any kind of white meat--veal, pork, poultry, or +lamb. To-day I shall use veal. To go back to the question which was +debated this morning about washing meat: first, wipe the meat all over +with a wet towel. It is important to have the towel clean. Wet the towel +in cold water and wipe the meat, then cut it in little pieces about two +inches square. The butcher will crack all the bones, and if you wish he +will cut the meat for you. At least he will crack the bones so that the +meat can be easily cut in pieces about two inches square. Put it over +the fire; suppose you have three pounds of meat; put it in cold water +enough to cover it. Let it slowly boil; when it boils, add about a +tablespoonful of salt and a dozen grains of peppercorns, or a small red +pepper, or if you have not either of those seasonings, about half a +saltspoonful of ordinary pepper; and let the meat boil slowly until it +is tender. That will be in from an hour to two hours, according to the +tenderness of the meat in the beginning. When the meat is tender lay a +clean towel in a colander, set over a bowl or an earthen jar, and pour +the meat and broth directly into the colander. Let the broth run through +the towel. If the meat has any particles of scum on it, wipe the pieces +with a wet towel to remove the scum. You can, in making the stew, remove +the scum as you would from clear soup, but in that case you have not +quite so richly flavored a stew. The better way is to wipe off the +little particles after you have taken up the meat. Now you have the meat +cooked quite tender and the broth strained. Then you make the sauce. Any +of the ladies who were at the lesson this morning and saw the white +sauce made, will understand the principle upon which the sauce is made +for the stew. 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 meat; that would +be broth enough to cover it. Stir the butter and flour until they are +smoothly mixed; then begin to add the meat broth gradually until you +have used enough of the broth to make the sauce like thick cream. If you +find that you have not enough broth from the meat, add a little hot +water, to make the sauce or gravy like thick cream; then put the meat +into it. Season it palatably with salt and pepper, remembering that you +already have some seasoning in it. Stir the meat in the saucepan over +the fire until it is hot, and then serve it. That gives you a plain +white stew of meat. You can transform that into a dish called in French +cookery books _blanquette_, or white stew of meat, by adding to it just +before you take it off the fire a tablespoonful of chopped parsley and +the yolk of one egg. You will add the egg by separating the yolk from +the white, putting the yolk in a cup with two or three tablespoonfuls of +gravy from the meat and mix it well; then turn it all among the meat, +stir it and dish it at once. Don't let the stew go back on the fire +after you put in the yolk of egg; it may curdle the egg if the sauce or +the stew boils after the egg is added. So you see you have a plain white +stew, or a stew with the addition of chopped parsley, or chopped parsley +and the yolk of an egg. Do not use the white of the egg. + +_Question._ Why is not the fat meat as good as the lean? + +MISS CORSON. Do you mean why is it not as nutritious? Lean meat +nourishes muscle and flesh. Fat meat affords heat to the system. That is +the reason why we naturally crave more fat meat in cold weather. It is +not so strengthening; it is heating and in that nutritious. A great deal +of its substance, of course, is wasted in the cooking. That is another +reason why, weight for weight, fat meat is not so nutritious as lean. + +_Question._ In making this stew brown or white do you use bones? + +MISS CORSON. You can use bones. In making the soup to-day I used cooked +lean meat that was on hand over from the soup this morning. You can use +the breast of any kind of brown meat; you can use the ends of the ribs +of roast beef; you remember the rather fat ends of the ribs of roast +beef? After cooking the beef have these cut up in small pieces; after +you have cooked them in the stew if there is any excess of fat, as there +probably will be, skim that off and put it by to add to any brown stew +or gravy; the fat replaces drippings in that case. That is a very good +way to use ends of ribs of beef. Cold beefsteak makes a nice brown stew, +treated in this same way. + +_Question._ Do you skim the stew? + +MISS CORSON. No. Not unless you are going to make a perfectly clear soup +need you ever skim; because, as I explained this morning, the scum which +rises on the surface in boiling meat is not dirt, it is albumen and +blood, with the same nutritious properties as the meat itself, and you +do not want to remove them. If the water boils away in cooking soups and +stews always add a little more; it will save time if you add boiling +water, unless as in the case of peas, you add cold water for the purpose +of softening them. You will find, if you are trying to cook dried beans, +that it will be well to add cold water, and boil them gradually. + +_Question._ 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 cold? + +MISS CORSON. That is simply a question of taste. It is not necessary to +do it. If you pour away the first water in which they come to a boil, +you pour away a certain amount of their nourishment, which already has +escaped in the water. Some people say that they like to pour away that +first water, because it carries off the strong taste of the beans. That +is a question for any one to settle individually. The water would not +have the strong taste of the beans if there were not some of the +nourishment of the beans in it. While we are on the subject of beans I +might tell you a good way to cook beans plainly, a favorite way in the +south of France, the beans to be served with roast mutton. Cook them in +just water enough to cover them, after having first washed them, adding +only water enough to keep them covered all the time. They are dried +white beans. Then at the last, when the beans are tender, leave off the +cover of the sauce pan and let the beans cook, so that nearly all the +water is evaporated, and the beans have about them simply water enough +to form a very thick sauce, just enough to moisten them. Then they are +seasoned with salt and pepper. In that way they are served as stewed +beans, with roast mutton or roast lamb. + +In regard to the lentils that I was talking to you about, I think you +may be able to learn something more about them from Prof. Porter. He +probably would know. You long ago have made their acquaintance in the +form of the _tares_ that the enemy sowed among the wheat. Lentils are +really a species of tare or vetch. 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 them; but very +likely if there are German people here, as I suppose there are,--there +are always German people in every thriving city,--they will already have +had them for sale in their special groceries; you can get them in that +way, and they make a very good winter vegetable to use alternately with +others. You cook them either by soaking them over night, or boil them +just as we boiled the peas, until they are tender, and then drain them, +and either heat them, with a little salt and pepper and butter, after +they are drained, or fry them. They are exceedingly nice fried with a +little chopped onion or parsley. If you have a pint bowl full of +lentils, use a tablespoonful of chopped parsley, a tablespoonful of +onion, very finely chopped; put the onion in the frying pan with a +tablespoonful of butter or drippings, and let it brown; then put in the +lentils and chopped parsley, a little salt and pepper, stir them till +you have them hot, and serve them. They are exceedingly good. + +PROF. PORTER. I may say that the first cousin of the lentils is well +known among our Minnesota farmers in our wheat fields, and they are such +an intolerable pest that we prefer paying the duties on the German +article and importing them. + + +PEA SOUP--_Continued_. + + (The pea soap being now about ready to take up, Miss Corson + continued:) + +You know how the flour of the peas settles to the bottom of the soup +tureen or plate, and leaves the top clear? Prevent that by adding to the +soup, just before it is dished, a little paste made of flour and butter. +For four quarts of soup a tablespoonful of flour and a tablespoonful of +butter; mix the flour and butter to a smooth paste just before the soup +is done. After the peas are soft pour them into a fine sieve and rub +them through the sieve with a potato masher; just a stout wire sieve. +After you have rubbed them through the sieve put them back into the soup +kettle with the soup, and mix the flour and butter in with them over the +fire; stir them until they come to a boil, then season palatably with +salt and pepper, and the soup is ready to serve. Remember this is a +perfectly plain soup I am making to-day, without the addition of meat of +any kind; but of course you will vary the flavor of the soup by adding +the bones of ham or other meat, or a very little fried onion. Now, you +can count for yourselves how cheap a soup that is. + +_Question._ Can you give us your experience with regard to pea meal for +soup? + +MISS CORSON. I have used one form that has been put on the New York +market. It was made of dried green peas. I do not know whether there is +on this market a meal made of the yellow peas. There is a German +preparation which is admirable. In New York it is for sale at the German +stores; but the meal of which I speak, the meal made of dried green +peas, was not at all satisfactory to me. Of course the meal of the green +peas has not the flavor of the split peas. 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 readily. + + * * * * * + +I have left the brown stew with all the fat on. 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 meat, a question of economy +and nourishment. If the people you are cooking for have good strong +digestions you do not need to remove the fat. The bread or potatoes +which are eaten with the stew will absorb it and will render it +perfectly digestible; and, of course, as I have already told you, the +fat serves certain purposes in nutrition. If you are cooking for people +having weak digestions then you would take the fat off the stew. The +white stew I am going to finish plain, without any parsley or +egg--simply seasoned with salt and pepper. + + + + +LECTURE THIRD. + + +Our lesson this morning is the clarifying of soup, or the soup stock +that we made yesterday; caramel for coloring soup, gravy and sauces; +baked whitefish, after a very nice Western fashion; beefsteak, broiled +and fried; and baked apple dumplings. + +The first thing I prepare will be the whitefish, after a method which I +learned from one of my Cleveland friends, who, by the way, is one of the +nicest cooks I know of. I shall use only a little butter, and tell you +about the wine which the recipe calls for. When the fish is prepared +especially for gentlemen, wine is considered exceedingly nice, but that, +as in all other cookery, is a matter of choice. We to-day will use some +butter, pepper and salt. I will tell you the kind of wine, and the +quantity that is used, when I come to cook the fish. In the winter, of +course, all the fish is frozen. We were speaking of that yesterday, how +to prepare frozen fish. In the first place, thaw it in plenty of cold +water. Put it in a large pan of cold water and let it stay till it is +perfectly thawed. Then cut it from the bone and take off the skin. Now, +please write down the directions, and then watch and see how I do it. +The fish simply has been scaled; to cut it from the bone, make one cut +down to the bone through the middle of the side of the fish, lengthwise; +having made that line, cut round under the head, to the bone; now lay +the knife against the bone of the fish, and turn it until you have the +blade cutting against the bone, holding the knife flat; it will take +that entire piece of the fish off; cut two pieces from one side of the +fish. Now I am going to cut from the other side in the same way, and +then I shall take the skin off. First take the four pieces of fish off +the bone; you will not find this at all difficult to do, ladies; after +you have done it once or twice it will be very easy, and if you have +fish that has not been frozen it will be much more easy to do than if +you have frozen fish, which, of course, will break a little. It is not +possible to keep the pieces entire, cutting from a frozen fish. One of +the ladies asks if this can be done as well if the fish has been dressed +by the fishmonger; that is, if the entrails have been taken out. Yes, +quite as well. This is not dressed simply because it had been sent from +market without being dressed. I did not take the trouble to have it +dressed here, as I am not going to use the bone of the fish. After I +have finished giving you the direction for taking off the skin, I am +going to tell you how you could use the bone of the fish. To cut the +skin off the fish, lay the pieces of fish skin down on the board; then, +holding the knife down straight, cut through the fish until you feel the +skin under the knife; as soon as you feel the skin under the knife, +flatten the knife out so that it lies against the skin; cut away from +you, holding the knife perfectly level, leaving the skin between the +board and the knife. Hold the piece of fish in your fingers; lay it flat +on the board, skin down, keeping hold of the skin all the time. That +takes the skin off, and none of the fish; there is no waste there, and +it certainly is very much easier to eat fish in this shape than it is if +you have the skin and bone on it. Now, I assure you, ladies, if you only +hold the knife flat, you will have no trouble whatever in taking the +skin off. If you slant it you will cut through the skin of the fish, but +if you hold it perfectly flat you will have no trouble. Of course, with +certain kinds of fish there are bones that run transversely from the +spine out through the sides of the fish. You do not take these bones out +by this operation, but you take out the large back bone. It comes out +every time, and I assure you it is a very easy operation. + +After you have taken all the skin and bones from the fish, then, for +this special dish, cut it in small slices three inches long and a couple +of inches wide. Use two soup plates, or two dishes of the same size, +deep dishes that you can send to the table. Butter them very thickly, +both of them. Lay the fish in one of the dishes, season the layers with +salt and pepper, and put a very little butter between each layer, and +plenty of butter on the top. Turn the second plate over the first one, +upside down on it. Put the dishes with the fish between them into the +oven to bake for about twenty minutes, or until the fish flakes. You can +tell about that by opening the oven at the end of twenty minutes, and +lifting off the top plate; then you can see whether the fish is done or +not. Now, in the recipe of which I spoke to you first, the addition of +Sauterne wine is made. After the fish is put into the dish, being +seasoned as I have told you, using less butter than you would without +the wine, with half as much butter on the layers, pour on Sauterne +wine,--that is a light, rather acid wine,--just enough to moisten the +fish. In placing the fish into the dish it does not make any difference +which side you put down. 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 spoon. There is no acid that will take the place of the wine and +give the same taste. The fish is very nice cooked simply with the +butter, pepper and salt. You do not need the wine to make a nice dish, +only wine is used by the lady of whom I speak. That is her special +preparation of the dish. The wine is put in after the fish is in the +dish, just enough wine to moisten it. You will notice that often I will +make dishes that have no wine in them; if I make dishes that require +wine, I of course put it in, saying that you may use the wine or not, as +you please. In this instance I use butter, pepper and salt because it +makes a very nice dish, a very nice plain dish, but it is a distinct +dish, entirely different to the dish cooked with wine; simply two ways +of cooking fish, making two different dishes. For a fish of this +size--which probably weighed nearly three pounds--you may use about a +heaping tablespoonful of butter in all; that is, besides what you put on +the plates. You will butter the plates, and distribute butter throughout +the dish. The oven should be moderately hot, not hot enough to brown +it--hot enough to heat the plates, which are very thick, and to cook the +fish within twenty or twenty-five minutes. + +If you wash the board on which the fish is cut, at once, in plenty of +hot water, with soap and a little soda or borax all the odor of the fish +will be removed. Don't let any of the utensils stand with the fish +drying on them, because if you do it will be very much harder to destroy +the odor. And, by the way, ladies, the odor of onions is another thing +that troubles some persons. The odor of onions on boards, knives and +dishes you can do away with entirely by using parsley. If you take a +knife with which you have cut onions, and chop a little parsley with it, +or draw the knife through the root of parsley two or three times, it +entirely destroys the odor of the onion. So that you see you never need +have any trouble in that way in the kitchen. + +One of the ladies asks me how to prevent the odor of onions going +through the house when you are cooking them. What makes onions, cabbage +and turnips smell when you are cooking them is the escape of an +exceedingly volatile oil which they all contain; in all of them it has +the same characteristics; it does not begin to escape until they are +tender. The oil does not begin to escape until the vegetables are +tender; if you continue to boil them after that, it will escape. If you +take up cabbage or turnips as soon as they are tender, that is, as soon +as their substance begins to grow tender, you will notice there will be +comparatively little odor; but if you keep on boiling them, according to +the old-fashioned rules, for an hour, two hours, or three hours,--you +know you sometimes boil cabbage all day long,--you will be sure to have +a nice odor through the house. In cutting the onions, of course, if you +bend over them, that same oil rising from them escapes as you cut into +their substance, and will be sure to make you cry; but if you hold them +a little away from you in peeling them, or under water, or if you stand +where there is a draught blowing over your hands, it will blow that oil +away. In eating onions at the table, if you will subsequently eat +parsley dipped in vinegar, you will find that there will be very little +odor of the onion remaining in the breath. + +Now to return to our fish. After you have taken the flesh of the fish +off the bone, you still would see a little of the fish remaining, even +if you cut closely. Then draw the fish, and trim the bone; that is, cut +off the head, and the fins, and the tail, and take out the entrails of +the fish; then make a paste of dry mustard, salt, and a dust of Cayenne +pepper. For a bone the size we have here, a long bone like that, use two +heaping tablespoonfuls of mustard, a dust of Cayenne pepper and enough +vinegar, or Worcestershire sauce, to moisten the mustard to make a +paste, which is to be spread over the fishbone. Have the double wire +gridiron very thickly buttered, put the bone into the gridiron, brown it +quickly at a hot fire, and serve it simply as a relish. A sort of +Barmecide feast, but I assure you it is very nice with bread or crackers +and butter. It makes a very nice little relish. I might say, ladies, +that you can treat any kind of bones in this way. Cold roast beef bones +are exceedingly nice. Of course there will be more flesh on the beef +bones than on the fish bones. + + +PLAIN PASTRY. + +Use butter, or lard, or very finely chopped suet. If you can get good +lard it makes nice pastry; by that I mean lard which has a very little +water in it. A good deal of the lard that you buy in the stores has a +large proportion of water in it, and I believe in these days it is apt +to be sophisticated with several articles which are not exactly lard, so +that home-made lard is decidedly the best; that which you try out +yourself. First take the butter, or whatever shortening you +use,--butter, lard, or suet,--and mix it with twice the quantity of +flour. For instance, if you are going to use a pound of flour allow half +a pound of shortening. Take half the shortening and mix it with the +flour, using a knife. Then wet the mixed flour and butter with just +enough cold water to form a paste which you can roll out. If you mix +with a knife or spoon you avoid heating the pastry. After the flour and +the first half of the shortening have been mixed to a paste roll it out, +about half an inch thick, and put the rest of the shortening in flakes +on it. One of the ladies asks about putting flour on the pastry board: +Extra flour, of course, besides the quantity that you put in the pastry. +The only object in washing the butter is to get out any buttermilk that +there may be in it. After putting the butter--the second half of the +butter--over the pastry in rather large pieces, put just a little flour +over it, fold the pastry in such a way that the edge is turned up all +round to inclose the butter; that is about an inch and a half all round. +Fold the pastry together thin, and roll it out, and fold it several +times. Remember that the oftener you fold it and roll it the more flakes +you will have in the cooked pastry. Take care to use flour enough to +keep it from sticking to the board or the roller. You will remember the +pastry is not salted and unless the shortening has enough salt in it to +salt the flour, you must add it. Good lard makes a more tender pastry +than butter. + +_Question._ Do you ever mix them? + +MISS CORSON. Yes, you can mix them if you like, using part lard and part +butter. To roll out the pastry, roll it in a rather long strip, that is, +a strip about three times as long as it is wide. That enables you then +to fold it and keep it in a nice shape. It does not make any difference +whether you roll it from you or towards you. As many times as you roll +and fold it you give it three additional layers. Now I might keep on +rolling and folding indefinitely, and I simply should make the pastry +have more layers than this has, but I think you thoroughly understand +that, so that I will roll it out, and make our dumplings now. Only +remember that the more times you roll it the more folds you make, the +more layers you have in the pastry. Keep it as cool as possible all the +time. If you roll and fold it three times remember that you have nine +layers of butter and pastry. You can roll it out more than that if you +want to. Puff paste, which is rolled and folded in this way, has what is +called nine turns. Rolling and folding it three times makes a turn. The +object of using marble or stone pastry slabs is to keep the pastry +cool. If you make more pastry than you want to use, wrap it in a +floured towel and put it in a very cool place; then when you are ready +to use it roll and fold it two or three times, and it will be very much +better than when first made. 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 formed, and you can pass it about. One of the ladies has asked me +about heating the flour. It is not necessary to heat the flour for +pastry, on the contrary, it would rather tend to spoil it. You want to +keep it as cool as possible. But in the winter when you are going to +make bread, if you heat the flour it facilitates the rising of the +bread; there you need the heat. + + +BAKED APPLE DUMPLINGS. + +For apple dumplings, after the pastry is made, cut it in pieces about +four inches square and about a quarter of an inch thick. One of the +ladies asks about sifting the flour. That is necessary, always. For +apple dumplings, peel the apples and take out the cores, leaving the +apples as whole as possible. The corer that I have here is nothing but a +round tin cylinder. Use any apple corer that will take the core out +without breaking the apple. For this purpose Greening apples are the +nicest. These are table apples. Put an apple on each piece of pastry. In +the core of the apple put as much sugar as it will hold, and a very +small pinch of powdered cinnamon--about a quarter of a saltspoonful of +powdered cinnamon, or any powdered spice you prefer. 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 apple. Fasten the corners by moistening +them a little with cold water. After the dumplings are all made, brush +them over the top with water, or with melted butter, or with egg, +beaten; the entire egg, or if you have the white or the yolk, you can +beat that up; of course if you use just the yolk you make them a little +yellower. If you use the yolk of an egg, beat it with a little water. +Ladies are asking me about that little rolling pin. It is like that +little knife, it is bewitched, but the magic consists simply in keeping +the rolling pin perfectly smooth, and the knife sharp. That is made of +hard wood, and is polished so that it is perfectly smooth, and of course +I keep it so by not having it soaked in water. Instead of putting water +and soap on to clean it, it simply will be wiped with a wet cloth, and +then with a dry one. The thousand dents it has in it it has got by +travel; it has been knocked around in my traveling trunk for the last +five years. The dents did not get in it by using it. It may be made of +any hard wood. One of the ladies asks me why I leave the corners of the +dumpling open. I could pat the crust around and bring it right up close +to the apple, but it would not be so light in the first place. The crust +will hold together, it will not break apart in baking, and you leave the +ends nice and light; and it makes a nicer-looking dumpling. The idea +seems to be that if I should close up the corners the juice of the +apples would stay in. It won't boil out much, anyway. + +Now, ladies, I am going to take a little of the soup stock that we made +yesterday out in a cup and pass it, so you can see what it looks like +before it is clarified. That is the soup stock or broth that we made +yesterday. You will remember where your recipe ended yesterday, about +the soup stock being poured into a bowl and allowed to cool. That is the +condition in which the stock is now. After a little, I am going to tell +you about the clarifying of it, but now I want to finish telling you +about dumplings, so you will have all your dumpling recipes in one +place. + +The question was asked, I believe, about the temperature of the oven. +About the same as for the fish--a moderate oven, so you can put your +hand in and count, say fifteen, quickly. It takes from half an hour to +three-quarters to bake the dumplings. Be careful not to brown them. If +the pastry seems to be browning before the apples get done,--and +something will depend upon the kind of apples you use,--cover the pastry +with a buttered paper. The object of the egg on the dumplings is to make +them a little glossy. Use either butter, or egg, or water for brushing +over the tops. + + +STEAMED APPLE DUMPLINGS. + +For steamed dumplings usually a suet crust is used. You could use this +crust if you wanted to, but it would not be sure to be light. It might +possibly absorb a little of the steam. For suet crust you would use half +a pound of suet chopped very fine, a teaspoonful of salt and a pound of +flour. Mix carefully the flour and suet and salt with enough cold water +to make a pastry just soft enough to roll out. Roll it out about a +quarter of an inch thick, and then cut it in little squares; prepare the +apples just as I prepare them for the baked dumpling; instead of folding +the crust up and leaving the corners open, pat it with your hands so +that you entirely inclose the apple. Just roll the pastry out once and +then inclose the apples in it, and put the dumpling into the steamer; +that is, an ordinary tin steamer; set over a pot of boiling water and +steam the dumplings until they are done. You must decide that by running +a trussing needle or knitting needle through the pastry into the apple. +It may take an hour and a half to steam the dumplings; be sure they are +done. + +For another kind of pastry that has been described to me by enthusiastic +gentlemen who used to have mothers, a kind of pastry "that melted in +your mouth;" it is very easy to make that; not a flaky pastry, but a +soft, exceedingly tender pastry that really crumbles. To do that you +simply rub all of the shortening into the flour. Half a pound of +shortening and a pound of flour; put the shortening into the flour with +the salt; rub them with your hands till you have the shortening +thoroughly mixed with the flour. It looks like meal; the ingredients +must be thoroughly mixed, but not melted together; then use just enough +cold water to make the pastry, and roll it out just once, and use it; be +sure to keep it cool. + +_Question._ Did you say an hour and a half for steamed dumpling? + +MISS CORSON. It will take nearly that, but you must try them; try them +at the end of an hour. For the dumpling you can use one of the sauces I +told you of yesterday morning, white cream sauce, or you can use simply +powdered sugar, or powdered sugar mixed with a little cinnamon. You can +use a hard sauce, which is butter and sugar mixed together in equal +quantities, with any flavoring you like. + + +FRIED BEEFSTEAK. + +That is supposed to be the great abomination of American cooking, so +that we are going now to see whether it can not be nearly as nicely +fried as broiled. It seems a heresy, but it is true, and there are very +many occasions where it is not possible to broil in an ordinary kitchen; +the fire may not be good, or uncovering it may cool the oven. There is a +very important secret in frying beefsteak, or chops, and that is to have +the pan hot before you put the meat into it. It doesn't make any +difference what kind of a pan you use. Use the ordinary iron frying pan, +the old-fashioned spider, or dripping pan, if you wish to; but have the +pan hot; have the pan hot enough to sear the outside of the meat +directly it touches it; after the pan is hot put the beefsteak, or +chops--because they are both cooked in the same way--into the hot pan. +If the meat is entirely lean, if there is not a particle of fat on it, +you may put not more than half a teaspoonful of butter in the pan; run +it quickly over the bottom of the pan. But I never saw meat yet so lean, +unless the fat was all trimmed off, that there was not fat enough to +cook any chop or steak. The portion of fat you will usually find on meat +is about one-third, unless you take the meat from the short loin; that +is called the porterhouse, or tenderloin steak. In that case you have an +excess of fat; there is more than one-third, reckoning in the kidney +fat, or suet. You may cut away some of the fat, unless the butchers have +cut it away. The butcher has already cut it away from this piece, and, +by the way, I notice that Minneapolis butchers cut a very long and thin +steak. Now I would not advise the cooking, broiling or frying of that +thin end. I would rather buy two steaks of that kind and cut off that +and use it for stewing, because it would stew very nicely; broiled it +will be rather tough. + +As my frying pan is small I am going to cut the steak short. These +steaks are cut too thin. A beefsteak to be nice should be over an inch +thick--an inch and a half thick. You can easily economise on a thick +steak by simply cutting it in halves, and using only as much of it as +you want at once, because in almost any weather steak will keep at least +over night. Have it too thick rather than too thin. Have it just the +thickness you want and then cut it in two, using part only if you only +need part of it. Trim off the outside skin, the tough skin; scrape the +steak to make sure that there are no particles of bone on it. That bone, +of course, comes in sawing the steak. Cut off the cartilage at the top +of the steak, otherwise the steak may curl up. Have your pan hot enough +to make it sear. Put the steak in and brown it quickly, first on one +side and then on the other. In turning the steak run a knife or fork +under it and lift it. Don't stick a fork into it, because by doing that +you make little holes in the fibre of the steak and so let the juice +escape. + +_Question._ Will you pound your steak? + +MISS CORSON. No, decidedly not; that lets out the juice. You make little +holes in the steak if you stick a fork into it, and by pounding you let +the juice out. Now, you want to keep all the juice in the steak, all the +juice that you can; so that, in turning the steak simply lift it with a +fork or knife and turn it over; when it is brown on both sides push the +frying pan back toward the back part of the fire, and finish cooking it +until it is done to your taste. After it is brown on one side, turn it +over; and then, after that, you can turn it once or twice; the frequent +turning does not make any difference after you have got it browned on +both sides and you can keep all the juice in. Turn it as soon as it is +brown at first; have the hottest kind of a fire; get it brown on the +under side as fast as you can; don't be afraid of burning it; then turn +it over and brown it on the other side; after that you can turn it as +often as you please. Some people like their steak rare, some medium +rare, and some well done. To test steak, do not cut into it to see if it +is done, but press your finger on it, on the substance of the steak. If +you do that quickly you won't burn your finger. As long as the steak is +very rare the fibre of the meat will be elastic, and directly you take +your finger up the fibre will press up again; there will be no dent +there. When it is medium rare just a little dent will remain from the +pressure, because the fibre is less elastic. When it is well done you +can press on it and make a little hollow that will stay there. Do not +season the meat until after it is done; don't put salt on any meat +before cooking; you draw out the juice by salting it. + +Now for the seasoning of the steak. I have already said that to apply +salt to the cut fibre of meat will be sure to draw out the juice, so +that you do not want to season a steak until it is done. When it is done +season it with salt, pepper and butter. The quantities you use depend +upon the taste. That rule applies whether steak is broiled or fried. On +that plate you will see the drippings, all that was in the frying pan. +There is no juice of the meat there; it is simply browned fat. Whatever +juice there was in the meat is still there. Broiled steak is cooked on +precisely the same principle. It is to be put just as near the fire as +you can get it. After the broiled steak is browned on one side and then +on the other, just as fast as you can brown it; don't be afraid of +burning it; you need to watch it; then move it away from the fire, and +let it cook as much as you like. Test it in the same way I told you to +test fried steak. When it is done put it on a hot dish; put butter, +pepper and salt on it, and serve it hot. + +_Question._ What do you do when the fat drops in the fire and blazes? + +MISS CORSON. Of course it will do that, but that will help brown the +steak. If it is possible to broil under the fire it is very much nicer. +Sometimes the front of the stove is so arranged that you can let it down +and run the gridiron under it; 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 it; that will help to destroy the odor. If the meat is frozen +you should put it in cold water to thaw before cooking it; you can not +avoid in that case washing the meat. To return to the matter of pounding +steak: If you pound or break the fibre of meat in any way you let the +juice escape; that makes the meat dry. + +_Question._ What do you say to the notion that so many have, that +pounding the meat makes it tender? + +MISS CORSON. You do nothing but break the fibre and save yourself the +trouble of chewing the steak. To encourage laziness it is a very good +idea. But remember, if you drive the juice out of the steak by pounding +you destroy its nutriment. You need the juice in the steak. Now, there +is a remedy for the toughness of steak, which I can give you, depending +upon whether you like salad oil. If you do not, you ought to learn to, +because it is one of the most nutritious and purest of the fats when it +is perfectly good. Good sweet salad oil is preferable to any animal or +vegetable fat for purposes of nutriment. There is no reason why you +should not use salad oil on the score of health. A great many people +object to it; they do not like the idea; they think it is rather +foreign, and to some people it is distasteful, but they have very strong +memories of childhood and another kind of oil. You know even that kind +of oil in these days does not taste badly. Olive oil, the peanut oil, or +lard oil, when they are fresh and sweet, are very desirable. To soften +the fibre of the meat with vinegar and salad oil put on the platter +about three tablespoonfuls of salad oil, and half a teacupful of vinegar +and a pinch of pepper; no salt. Put these on the platter; then lay the +raw steak on the platter, and let it stand at least an hour; then turn +it over and let it stand another hour. The longer you can let it stand, +if it is in the daytime, turning it over every hour, the tenderer you +will make it. The vinegar makes the fibre of the meat tender, and the +oil keeps it so. That is, the vinegar softens the fibre of the meat and +the oil keeps it soft. If you want to prepare it for over night put it +in the oil and vinegar about 6 o'clock, about supper time, and let it +stand till bed time, then turn it over, and let it stand till morning. +When you come to cook the steak do not wipe the oil and vinegar off; +simply let what will run off, and then lay the meat on the gridiron and +broil it, or fry it; there will be no taste perceptible if the oil is +good. + + +CARAMEL FOR COLORING SOUP. + +A heaping tablespoonful of common brown sugar if you have it; if not, +use any kind of sugar; put it in the frying pan and stir it until it is +dark brown; that is, until it is on the point of burning; see that it +browns evenly. Then put in a tablespoonful of water, either hot or +cold--it does not make any difference; stir that until it is mixed with +the sugar; then another tablespoonful, until you have used about half a +cupful of water. If you should pour the water all in at once the sugar +would simply boil over and burn you. Use about half a cupful of water, +adding it gradually, and stirring until the burnt sugar is dissolved. +That gives you the caramel. Now, while I am making the caramel, I will +describe to you the clarifying of the soup. + + +CLARIFYING SOUP. + +To clarify soup stock: For each quart use the white and shell of one egg +and one tablespoonful of cold water. Put the white and shell of the egg +and the cold water into the bottom of the saucepan, and mix them +together. Then put in the soup stock. Set the saucepan over the fire and +let it boil gradually, 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 boil. When you have the stock made quite hot, when it begins +to boil, then you do not need to stir it; but let it boil until the egg +rises to the surface in the form of a thick, white scum, and the soup +underneath looks perfectly clear, like sherry wine. Then strain it. When +the egg is thick and white, as you see this, and the soup is clear +underneath, set a colander in an earthen bowl, put a folded towel, +doubled, in it, pour the soup into the bowl, and let it run through the +colander without squeezing the towel. You see that is a repetition of +the direction I gave you for straining the soup in the first place. The +egg is in the towel. Now, I am going to put some of the soup into a +goblet before coloring it, so that you can see the natural color. A +light straw-color is the proper color for clear soup. You will very +often find clear soup served to you, even at nice hotels, much darker +than that; as dark as what I am going to make now, which is the proper +color for the luncheon soups called _bouillon_. The coloring is a matter +of taste. The clear soup, or _consomme_, is to be served plain like +that, or with the addition of any macaroni paste, or poached eggs, and +then it takes its name from the additional ingredient which goes into +the clear soup. Julienne soup is served with strips of vegetables in it, +as I may tell you in some subsequent lesson. + + + + +LECTURE FOURTH. + + +SLICED APPLE PIE. + +Half a pound of shortening to a pound of flour, the shortening to be +rubbed into the flour with the hands until it is so thoroughly mixed +that it seems like meal, but not at all melted or softened; then just +enough cold water to make a pastry which will roll out. Roll out the +pastry and use it at once to line the pie plates. Fill the plates with +sliced apples, or with any fruit or mince meat. To-day I shall use +sliced apples. Sprinkle flour over the pastry, and then roll it out and +line the plates; wet the lower crust to make the upper crust stick to +it. Cut two or three little slits in the upper crust. Take care not to +press the outer edges of the crust together. After the upper crust has +been put on the pie brush it with beaten egg, if you wish it to be +glossy when it is done. Then put it in a moderate oven and bake it for +three-quarters of an hour, until you are very sure that the apple is +done. You can tell that by trying the apple through the little cuts that +you make in the pastry. This morning, in making pastry, you remember +that we rolled and folded it a number of times. I simply roll this out +once, just enough to get it thin enough to use for my pie. First roll +out the pastry, and cut off the cover for the top of the pie. Lay it one +side, and then roll out the rest and use it for the pie, as I have +already directed. Use Greening apples if you can get them. These are +table apples. They are not so good for pies for two or three reasons. +They will not keep their form when they are baked in the pie, and they +may not be perfectly tender. These will break and grow very soft as soon +as they begin to cook. + +I might, while I am making our pie, say a little about flour in general +use in the family. As a rule I use what is called pastry flour, best for +pie crusts. Pastry flour has more starch in it than ordinary family +flour, or bread flour. The starch is the interior of the grain. The +family flour is the grain ground entire, only the husk being removed. +From grain ground in that way none of the nutritious elements are +removed. You get a greater proportion of gluten, and some of the mineral +elements of the grain that lie close to the husk; the flour that has an +excess of gluten in it will absorb more water than pastry flour, or +flour composed chiefly of starch, and it will make a tougher dough, +either in the form of pie crust or bread than a flour which has the most +starch in it. It is more nutritious than starchy flour, so that if you +want tender, rather white pastry and bread, you must make up your minds +to sacrifice some of the nutritious elements of the flour. All through +the West the flour which is marketed is made, I think, from the entire +wheat, and that is more thoroughly good, and more nutritious, than the +so-called choice pastry flour. In the West you have a better flour than +we at the East do, if we depend upon the Eastern mills. There are some +very good brands of flour made in New York State, but as a rule they are +not so full of gluten and not so nutritious as the Western flours. Where +flour is made from winter wheat, which lies in the ground all winter +long and gathers more of the mineral elements of the soil than spring +wheat does, the flour is superior. + +The pie is now heaped full of sliced apples by using about half a dozen +rather small apples. I suppose you think this is a rather extravagant +way to make a pie, but you do not need to put so many apples in unless +you want to; we want a nice thick pie. This is cinnamon that I am using +for flavoring. Put two heaping tablespoonfuls of sugar on top of the +apples in the pie. Finally brush the top of the pie, either with beaten +egg or with a little sugar and water dissolved, and put it into the oven +to bake. + + +BREAD MAKING. + +Now take your recipe for bread making. Use the compressed yeast which +you buy at the grocery store. For two small loaves of bread or a large +pan of biscuit use a whole cake of yeast. Dissolve the yeast in lukewarm +water, a cupful of lukewarm water. Then add enough flour to form a thick +batter; that will be about a cupful of flour; a thick batter which will +cling to the mixing spoon when you lift the spoon and let a drop fall +on the surface. Cover the bowl with a towel folded several times, or a +thick cloth, so that all the heat can be retained. Then set the bowl +somewhere near the fire, in a place not too hot to bear your hand, and +let it stand for about half an hour, or until the batter is light and +foamy. Keep the bowl covered all the time, and take care that you do not +have it in too hot a place. Don't have it in a place where you can not +bear your hand. After the sponge--as the batter is called--is light and +foaming, mix in another cupful of lukewarm water in which a teaspoonful +of salt is dissolved. After the second cupful of lukewarm water with the +teaspoonful of salt dissolved in it, add enough flour to form a dough +stiff enough to knead with the hands. Knead the dough on the board for +just five minutes. Some good housekeepers would declare that just five +minutes' kneading is flying in the face of Providence in the way of +bread making, but I assure you it is enough. That is, it is enough to +give you bread of a firm, fine grain, perfectly even in its consistency. +It won't be full of large, uneven holes; it will be firm, fine bread. +After you have kneaded the bread five minutes make it up in a little +loaf, or two loaves, as you like; put them in small iron pans, +buttered--black iron bread pans--and set them again by the fire, where +you can bear your hand, and let the little loaves of dough rise until +they are just twice as large as when you put them down. That generally +will take about half an hour if the yeast is good. Brush the loaves over +the top with a little melted butter, or with a teaspoonful of sugar +dissolved in water. Put them in the oven and bake them. 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 way. If +the needle or knife comes out clean and bright the bread is done. It may +take from half an hour to an hour to bake the bread. In the stove that I +used the first morning over in the other building I have baked a loaf of +bread, the size of those I am going to show you, in eleven minutes. I +had not realized that bread could be baked thoroughly in so short a +time, but one day in Northampton, Mass., one of my class timed the +baking of the bread. A loaf of bread of that size was baked in eleven +minutes. This same bread dough you can make up in the form of little +rolls. I will make part of it up in rolls. Of course you will understand +that the smaller the piece of dough the more rapidly it will rise the +second time, and the quicker you will be enabled to bake it. So if you +are in a hurry, and want bread baked quickly, you will make it in the +form of little rolls; when I make the rolls I will describe the process. + +_Question._ Should bread be baked a long or a short time? + +MISS CORSON. The sooner it can be baked the better. There is no special +object to be gained in the baking of bread except to thoroughly cook the +dough. It can not affect the nutriment of the flour very much whether it +takes a longer or a shorter time. The nutriment of the flour might be +slightly wasted if it took a very long time. There is no objection to +baking bread as quickly as it can be done. + +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 bread. The +object of raising bread is simply to make it digestible by separating +the mass of the dough. If it is firm and solid, that is, if the bread is +heavy, it can not be easily penetrated by the gastric juice, and +consequently is indigestible. So that the most healthy bread is that +which is sufficiently light and porous to allow the gastric juice to +penetrate it easily. Only a mechanical operation is required to make the +bread light. Now that process which will most quickly make the bread +dough light is the most desirable. The longer you take to raise bread, +the more slowly you raise, the more of the nutriment of the flour you +destroy by the process of fermentation that lightens the bread. The +yeast combining with water at a certain temperature causes fermentation, +and from that fermentation carbolic acid gas is evolved, which forces +its way up through the dough and fills it with little bubbles,--in other +words, makes it light. Now the more quickly you can accomplish that +fermentation, or rather lightening of the dough by the formation of +little air cells, the more you will preserve the nutriment of the flour. + +The idea prevails to some extent that if ladies use as much yeast as I +have to-day the bread will taste of the yeast. It will not if the yeast +is fresh. If the yeast is old or sour it will taste. But you can use as +much as I have shown you and not have the bread taste after it is done. +You see my object in using a great deal of yeast, proportionately, is to +accomplish the lightening of the dough in a very short time. The best +bread that ever was made or that ever was put on the market was raised +mechanically, without the action of yeast; it was called aerated bread. +It was bread dough lightened by a mechanical process. Carbonic acid gas +was driven into the dough by machinery after the flour was mixed with +salt water; and the bread made was very light and every particle of the +nourishment preserved in that way. + +_Question._ Do you ever put sugar in bread? + +MISS CORSON. You can put in anything you like. You can put sugar, or +milk, or anything you like in the bread to vary it. I will use nothing +to-day but yeast, flour, water, and salt. This is perfectly plain, +wholesome bread. You put milk in bread and it makes it dry quicker. +Vienna bread, which is made partly of milk, dries more quickly than any +other bread that is made. You can make any variation you like from the +recipe I have given you. I have given you a perfectly plain home-made +bread. + +_Question._ Do you ever scald the flour for bread? + +MISS CORSON. You can scald the flour if you wish, but you do not +accomplish any special purpose by it. In the winter time, if you heat +the flour before you mix it with yeast and warm water, you increase the +rapidity with which the bread dough rises. + +_Question._ How would you make brown bread--ordinary graham bread? + +MISS CORSON. Use graham flour; mix your white flour with it, if it is +for graham bread proper; if it is for graham gems use simply graham +flour, water and salt, beaten together. Graham flour, salt and water +beaten together into a form and baked in little buttered tins is the +graham bread pure and simple of the Grahamites. It is not necessary to +knead bread more than once to secure lightness. I have already said that +the longer you prolong the process of bread making the more of the +nourishment of the flour you destroy. You will see when the bread is +baked to-day, if we are fortunate in our baking, that the bread is +perfectly light and of even grain. + + +BREAD AND APPLE PUDDING. + +Stale bread cut in slices or small pieces, fill a pudding dish of medium +size, only three eggs, or if eggs are very dear, four tablespoonfuls of +sugar, and a pint of milk, or enough more milk to saturate the bread. If +the bread is very stale and dry you will have to use a pint and a half +of milk. Three eggs, a pint of milk, four tablespoons of sugar, will +make about a quart of liquid. The custard you pour over the bread; let +the custard soak into the bread; then on the top of the pudding put a +layer of fruit about an inch thick. You may vary the fruit, using sliced +apples, or dried apples which have been soaked over night, and then +stewed tender, dried peaches treated in the same way, or canned peaches, +canned pears--any fruit you like. In the summer, in berry season, use +berries. If the fruit is sour sprinkle it with sugar; then put the +pudding in the oven and bake it. You can use dried fruit with this +pudding, such as raisins or currants, but you put the fruit in through +the pudding instead of on top. If you want to make the pudding +particularly good you will separate the white and yolks of the eggs, mix +the yolks of the eggs with the milk and sugar; save the whites until the +pudding is done; in that case you have to use a little more milk +proportionately. Save the whites until the pudding is done, then beat +them to a stiff froth and add to it three heaping tablespoons of +powdered sugar, very gently mixing them, just as I mixed that light +omelette yesterday. That makes what is called a _meringue_. Put the +_meringue_ over the top of the pudding after it is done; run it through +the oven for about a minute, just long enough to color it slightly, and +then serve the pudding. + +If you want the pudding entirely smooth when it is done, you must break +the bread up in the custard before you bake it. My way is simply to +saturate the bread with the custard. You can beat it if you wish. The +pudding will be slightly liquid, like bread pudding, and then the fruit, +if it is juicy, makes it still more liquid, and if you add the +_meringue_, that of itself is a sauce. You will notice, as a rule, that +I make everything as plain as possible, because I wish to demonstrate +that plain dishes cooked with simple and few materials, can be very +good. Perforated tin pie plates bake very nicely. Of course you want to +take care to have the bottom crust thick enough, so that none of the +juice from fruit pies will run through. If the oven is very hot on the +bottom, it will not do to set a pie on the very bottom; a grating must +be used. You will have to use your judgment about baking, watching the +pie, and taking care that it does not get burnt. + +(Returning to the bread making, Miss Corson continued:) + +Now I am going to put the second cup of water and flour into the dough. +You want to remember, in raising bread, to keep it always at the same +temperature until you get it light. It should be set where you can put +your hand without burning. Keep the bowl, containing the sponge, just +warm. You don't want it anywhere where it will get so hot as to scald +the sponge. You can set the bowl in winter over boiling water to keep +the temperature equal. + +(A question was asked in regard to rhubarb pie.) + +MISS CORSON. Some ladies put the rhubarb raw into the pies when they +make rhubarb pies, trusting to its cooking while the crust is baking; +others stew it with sugar before they put it in the pies. When it comes +in from the market it should be cut in little pieces about half an inch +long, and the outside, or thin skin, stripped off. It requires a great +deal of sugar, whether you put it into the pie uncooked, or you first +cook it. It makes an exceedingly nice acid pie. Usually the best way is +to stew it first before you put it in the pie. That gives it to you in +the form of a pulp. If you put it raw into the pie, to a certain extent +the form is perfect, that is, it retains its little block-like shape +after it is cooked. + +(The bread now being ready to knead, Miss Corson recurred to that +subject.) + +I will take for the dough three cups of flour, about three heaping +cupfuls besides the first one. There was an old adage to the effect that +some imaginary substance called "elbow grease" was necessary in kneading +bread. I presume that is another name for force. But there is no special +strength necessary. The bread is kneaded for the purpose of entangling a +little more air in it, and you accomplish that by folding and refolding +it, as I am doing; just using enough flour to keep it from sticking to +your hands. In five minutes you will find that you have a rather smooth, +soft dough, that does not stick to your hands. That is all you want. You +will always find perfectly good yeast in any town, or you can make the +yeast yourself. + +_Question._ If you use twice as much flour would you use twice as much +yeast? + +MISS CORSON. 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-day, until you reach as much as six or seven pounds of flour, and +then you would not need to use proportionately as much yeast. You could +diminish the quantity a little. You see, the object of using plenty of +yeast is to get the bread raised quickly. + +_Question._ Doesn't home-made yeast make heartier bread than the other? + +MISS CORSON. It makes bread less digestible--it may be heartier in that +sense; the Irishman does not like his potatoes quite done; he thinks +them heartier when they are somewhat indigestible. There could not be +more nutritious or wholesome bread than this quickly raised bread. I +have given you several very good reasons for raising bread as quickly as +possible. Bread raised more slowly is not so nutritious, because some of +the nutritive elements are destroyed in the fermentation which goes on +in the slow process. + +To make rolls, take small pieces of dough and make them round, and cut +them nearly through the centre. Put the rolls in a buttered pan; cover +them up with a cloth and let them rise double their original size, where +you can bear your hand. Then bake them. Let the dough always rise until +it is twice its size before baking. I think I have already explained to +you that if you want the bread or roll glossy you can brush it with +sugar and water, or melted butter. These rolls will be set on the top of +the stove to rise, just like bread. As soon as they are twice their size +they go into the oven to bake. + +_Question._ Do you ever use any shortening in the rolls? + +MISS CORSON. You can use it if you want to. Knead butter in the part of +the dough that is designed for rolls--say a tablespoonful of butter; put +it in when you are doing the five minutes' kneading. There is no reason +why you should not knead in anything that your fancy calls for, +providing it is edible. + +Now I will show you how you can prevent the juice running out of fruit +pies. For fruit pies--pies made in the summer time, of juicy +fruits--better use no under crust. Take a deep dish; put the fruit into +the dish, heaping it a little, just as I heaped the apples; wet the +edges of the dish with cold water; lay the pastry on the dish and press +it very slightly, _not on the edge itself_, because that makes the +pastry heavy, but just inside of the edge. As I press it I leave the +edge intact; press the pastry against the dish all the way round; then +with your finger make a little groove all the way round your pie, inside +the edge of the crust; then, with a little knife, cut holes in the +groove. Now, when the juice of the fruit boils out, as it will, instead +of forcing its way out of the edges, the crust will be held upon the wet +dish, and the fruit juice will boil out in the little groove and stay +there. To serve the pie, you cut the upper crust with a sharp knife, and +serve with a spoon, taking a piece of crust and plenty of fruit out on +each plate. No under crust is there. If you have an under crust with +very juicy pie it will be pretty sure to be soggy and heavy. The +English way of serving these pies is a very nice one, and is, as I have +described, with whipped cream. Serve whipped cream with a fruit pie. +Among other nice things that we can not get in this country is +Devonshire cream, which is a cream almost as thick as the hard sauce you +make by mixing powdered sugar and egg together; it is thick enough +almost to cut. We can not get that cream here, but use thick, nice +cream, sweetened or not, as you like. One of my English friends, who +first taught me this way of serving pie, said that at her home they +never sweetened the cream; they simply whipped it to a froth and served +it piled up on a dish by the side of the pie. The pie was taken out on a +plate, and then two or three spoonfuls of this whipped cream laid on the +plate by the side of the pie. You can sweeten it if you like. + + +MERINGUE. + +I will next make a _meringue_. I have already told you to use the whites +of three eggs, three tablespoonfuls of powdered sugar--and that really +must be pulverized very fine and sifted. In beating the eggs you can +always get them light very quickly, if they are reasonably cold in the +beginning, by beating with a change of movement. Beat until your hand +grows tired, and then simply change the way you hold the beater. Don't +stop beating. Of course you can use any kind of an egg-whip you like. +This which I use is made of twisted wire. Only take care to have the egg +beaten entirely stiff. Do not have any liquid egg in the bottom of the +bowl. In the summer time you can cool the egg by putting in a little +pinch of salt if it does not beat stiff at once. I would not advise +using an egg that had the least odor about it. As soon as the custard in +the pudding is done we are going to take the pudding out of the oven, +and put the _meringue_ on the top, whether the apples are done or not. +It does not do any harm to stop beating for awhile. Mix this, using a +cutting motion, not a stirring motion. Mix until the sugar and egg are +smoothly blended, and the _meringue_ is ready to use. + + + + +LECTURE FIFTH. + + +Our lesson this morning is cream of salmon; shoulder of lamb, boned and +roasted; force meat or stuffing for roast meats; potatoes, boiled and +baked; and cheese crusts. I shall begin with the lamb or mutton. + +Remove the bone first, then stuff and bake the meat, as I have no +facilities for roasting with this stove; but I will have something to +say about the process of roasting in the course of the lesson. 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 quarter, but that +is a mistake. In the first place the proportion of bone in the fore +quarter is very much less than in the hind quarter. In one lesson that I +gave, about a week ago, at Cleveland, I had a butcher remove all the +bones from a fore quarter weighing between five and six pounds, and then +weighed the bones: They weighed a pound and a quarter. I also had him +remove the bones from the hind quarters and weighed them, and they +weighed more. The meat of the fore quarter is sweeter, and quite as +nutritious as the meat of the hind quarter, and the fore quarter is +always cheaper. So that, you see, on the score of flavor and economy, +the fore quarter is more desirable for use than the hind quarter. In +England, where mutton is always in perfection, it is the fore quarter or +shoulder of mutton that is served to guests, and the hind quarter is the +one that is used for the family dinner. + +To make the dish which I am going to prepare this morning, I have had +the whole quarter brought in so that I can show you how the shoulder +should be cut off. Simply with a large piece of the outside skin +attached. Usually the butcher might cut the shoulder square off close, +but I want this large piece of skin for stuffing. There is a natural +division between the shoulder and the ribs, so that the shoulder comes +off with perfect ease. If you buy an entire fore quarter like that you +will have the butcher cut off the shoulder for roasting or baking, then +let him cut the neck in rather small pieces for stews or mutton broth. +What is called the rack or ribs would be cut into chops for broiling or +frying, and the breast would be cut off entire to be stewed or roasted +or baked. A very nice way to prepare the breast is to have the bones all +taken out, spread a layer of nice force meat or stuffing over it, roll +it up, and tie it. Then it can be baked, or roasted, or stewed. 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 difficulty; then take out +all the bones, put it on a platter, set another platter on top of it +with a heavy weight on the top platter, and press it until it is cold. +Then cut it in rather small pieces, about two or three inches square, +and bread and fry it. The process of breading and frying is accomplished +in this way. You have cracker crumbs--cracker crumbs rolled and +sifted--or bread crumbs, stale bread, dried in the oven and rolled and +sifted, in a large dish. In another dish beat a couple of eggs until +they are liquid. It does not need to be frothy, but simply to have the +substance of the egg well broken; then dip the little pieces of boiled +lamb, first in the cracker dust, then in the beaten egg, then again in +the cracker dust. That is called breading. To fry properly, so that you +have no grease, you want the frying kettle half full of fat. You don't +want a little fat in a frying pan, but a frying kettle like that which +you use in frying doughnuts. Put the kettle over the fire and let the +fat get hot, that is, let it get so hot that it begins to smoke. When +the fat begins to smoke you plunge whatever article you wish to fry into +it. If you take the precaution to do that, have plenty of fat and let it +get smoking hot and then fry in it, you will never have anything greasy. +The action of the hot fat at once so carbonizes the surface of what you +wish to fry, and prevents the soaking of the fat. Fry whatever article +you are treating until it is a light brown, then take it out of the fat +with a skimmer, and lay it on brown paper for a moment--coarse brown +paper--and that will absorb the very little fat on the surface. It will +be perfectly free from grease. You can season before you bread an +article, or you can season the bread crumbs or cracker dust which you +use in breading, just as you like. Or, after the article is fried you +can season it with salt and pepper. Some things are seasoned after the +frying--for instance, Saratoga potatoes--they are always salted after +frying. You can make bread crumbs very fine by using a fine sieve and +sifting. If you have cracker meal already prepared you will see that it +is as fine as Indian meal; it is sold in the grocery stores and at the +cracker factories, and it is cheaper to buy cracker dust or cracker meal +than it is to make it at home, if you buy the whole crackers, because, +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 crackers. The +question of the digestibility of fried articles of food is very often +raised. You understand that the hard fried surface is less digestible +than any soft surface, and many fried articles are indigestible because +of the quantity of grease they contain. If you fry in the way I have +told you, you will not have that excess of grease. + +To take the bone from the shoulder, first cut from the inside and take +out the shoulder blade, cutting from the inside, avoiding as far as +possible cutting through the skin on the outside. The butcher will +always do this for you probably, if you tell him about what you want +done. First, the shoulder blade is taken out, then the bone which +follows down along the leg. After the shoulder blade is taken out put it +into a kettle of water, over the fire, and boil it for awhile until you +can scrape all the meat off of it. You will have to use it in finishing +the dish. After taking out the shoulder blade the cutting must all be +done from the inside. There will be two or three places where you may +possibly cut through the skin, where it is drawn very close over the +bone, but cut as little as possible. When the meat is freshly killed +before the skin is dried, you may not always cut through there, but +where the skin is dried fast to the bone you will have to. This may seem +a slight waste of time, but this dish is desirable for several reasons. +In the first place, the bone being entirely taken out you can carve it +without any waste whatever and with a great deal of ease. In the next +place it gives you a very ornamental dish. In fact, I am going to show +you how to make a duck out of it. And as I say, if you get the butcher +to do it, it will not make any difference to you if it does take time. + +Always in sewing meat or poultry, ladies, take very large stitches, not +with fine thread. Use cord, so that you can see where the threads are +when the meat is done. Any kind of a large needle will answer for +sewing, large enough to carry your cord. Always leave long ends too. + +To stuff the meat, season it nicely with pepper and salt and any herb +that you are going to use in making stuffing. Sage, of course, would be +very good with fat meat; put onion in the stuffing to make it imitate +duck. For a force meat of bread, a teaspoonful of chopped onion; fry it +in a tablespoonful of butter until it is light brown. While the onion is +frying soak a cupful of stale bread in cold water until it is soft, then +squeeze out the water. Put the soaked bread with the fried onion, add a +teaspoonful of salt, a teaspoonful of any herb that you decide for +seasoning, any dried sweet herb, half a saltspoonful of pepper, and stir +all these ingredients over the fire until they are scalding hot. Use +that force meat for stuffing any kind of meat or poultry. Of course +there are a great many ways of making force meats; this is only one, and +a very simple one. Another good stuffing for duck or for this dish, if +you wish it more closely to imitate duck, would be to increase the +quantity of onion--use much more onion, half a cupful of onion, or even +more when you want to make onion stuffing. Another way is to use dry +bread without cooking, a chopped onion, herbs, butter; some ladies like +to put an egg in stuffing. There are a great many different methods of +making it. Cold, chopped meat is very nice added to stuffing or +dressing. + +After the shoulder is stuffed thus, run a needle entirely round the edge +in a large, over-hand stitch, so that you can draw it up like a purse; +stitches at least an inch and a half long. That draws the edge up. Then +take two or three stitches in such a way as to hold the stuffing in. +Remember always to leave long ends in tying the cord used in sewing. +Then curl the leg up like the neck of a duck and fasten with a cord. +After it is prepared like that it is to be put into a pan in the oven, +or before a hot fire, and browned quickly on the outside. It may be +seasoned after it is browned. There will be a little drippings in the +pan; baste it with the drippings; bake it or roast it, allowing, if you +want it well done, about twenty minutes to the pound. A shoulder like +that will weigh about two pounds and a half or three pounds. It will do +in an hour's time in a pretty quick oven; in an hour and a half in a +moderate one. Use no water in the baking pan, because water never can +get as hot as the fat outside of the meat. The temperature of the hot +fat is higher than the temperature of hot water, and the result of +putting water around meat in a baking pan is to draw out the juice. The +object is to keep all the juice in the meat. You will always find that +there will be drippings enough from any ordinary cut of meat for the +purpose of basting. If you have an absolutely lean piece of meat pour +about a couple of tablespoonfuls of drippings, or butter, in the baking +pan, but no water, and use the drippings for basting. A nice gravy is +very easily made from the drippings in the pan. I will tell you about +that later. If the meat appears to be baking too quickly, if there is +any danger of its burning, put a sheet of buttered paper over it. Baste +the meat every fifteen or twenty minutes. You can drench it with flour, +just before basting, if you want to. That gives it a rough surface. The +flour browns with the fat. If you are basting with water of course the +flour would not brown so quickly. I think I have given you good reasons +for not basting it with water. + + +CREAM OF SALMON. + +A cupful of boiled salmon separated from the skin and bone and rubbed +through a sieve with a potato masher, mixed with a quart of cream soup, +gives you cream of salmon. Any of the ladies who have seen cream sauce +made will understand the making of the cream soup. Put a slice of salmon +that will make a cupful, over the fire in enough boiling water to cover +it, with a heaping tablespoonful of salt, and boil it until the flakes +separate. That will be perhaps ten minutes. Watch it a little. When the +flakes separate drain it, take away the skin and bones and put it into a +fine colander or stout wire sieve, and rub it through with a potato +masher. + +_Question._ Do you use canned salmon? + +MISS CORSON. Yes, you can use canned salmon. That is already cooked, and +you simply would rub it through the sieve. The fresh salmon is to be +boiled in salted water. If you use canned salmon you do not need to boil +it. After the salmon is rubbed through the sieve it is called _puree_ or +pulp of salmon. + +Now to make a quart of cream soup: For each quart of soup put in the +sauce pan a heaping tablespoonful of butter, a heaping tablespoonful of +flour; put them over the fire and stir them until they are quite +smooth. Then begin to add hot milk, half a cupful at a time, stirring +each half cupful smoothly with the butter and flour before you add any +more, till you have added a quart, or if milk is scarce a pint of milk +and a pint of water. If you haven't any milk at all, a quart of water. +That gives you a white soup, if you add simply water; if you add milk +it is called cream soup. If you are very fortunate and have lots of +cream, in place of some of the milk, use cream, and then you will have +genuine cream soup. After the milk or water is all added, then season +the soup palatably with salt and pepper--white pepper. I have told you +about white pepper. It is to be had at all the grocery stores; it costs +no more than black pepper and is very much nicer for any white soup or +white sauce. Salt and pepper to taste, and a very little grated +nutmeg; a quarter of a saltspoonful, a little pinch of grated nutmeg. +After the soup is seasoned stir in the salmon. I have told you already +how to prepare the salmon. Stir the soup constantly until it boils for +a couple of minutes. By that time you will find that the salmon is +stirred smoothly all through it. Then it will be ready to serve, and it +is very good. You can use any other kind of fish in the same way, and +your soup will take its name from the fish that you use. Halibut or +codfish, trout or any fish. Only remember if you want the soup to be +white you must use the white part of the fish. For instance, if you had +a large dark fish you would want to take off the brown parts and use +only the white parts. Otherwise the brown parts of the fish will color +the soup. You can use cream soup as the basis for vegetable soups that +are very nice. Prepare the vegetables in the same way; boil them, and +rub them through a sieve with a potato masher. Then stir them into the +cream soup. Use asparagus, celery, cucumbers, green peas, string beans, +Jerusalem artichokes,--those little root artichokes,--any vegetable, in +fact, varying the quantity of vegetable in this way. You will find that +some vegetables will give a much more decided flavor than others. For +instance, celery has a very strong flavor, and cucumbers have rather a +decided flavor. You want to use enough vegetables to flavor the soup, +if it is a white vegetable. If it is a vegetable that has a decided +color like carrots, for instance, or beets,--by the way, beets make a +delicious soup, and a very pretty one is made with spinach,--you want +to use enough to color the soup. The beets, boiled so that all the +color is preserved, and then rubbed through a sieve, make a very pretty +soup. One of our New York pupils calls it a "pink velvet soup." Spinach +makes a very nice green soup if it is properly boiled. We shall try to +get some spinach for one of the lessons. We have _puree_ of spinach on +our list, and if we can get any spinach I will show you how to boil it +so as to keep its color. + + +BOILED POTATOES. + +The boiling of potatoes is a very simple operation, but there is a good +deal of talking to be done in connection with it. It does not make any +difference whether you use hot water or cold in boiling potatoes. What +you want to watch is the stage at which you take the potatoes out of the +water. That is what determines whether they are to be mealy or not. The +cause of the potatoes being mealy is the rupture of the starch cells +and the escape of the steam just at the right moment, just when the +potatoes are tender; and if you leave them in the water after they are +tender, then the membrane of the starch cells being broken permits the +water to penetrate; even if the skins are not cut or broken, the +moisture in the starch cells themselves will condense and make the +potato heavy, so that you want to give the steam a chance to escape as +soon as the potatoes are tender. If you will do that you are sure of +mealy potatoes, provided the potatoes are ripe. Unripe potatoes, or new +potatoes, or sprouted or frosted potatoes, you cannot well make mealy, +because the starch cells in the new potatoes are not fully matured, in +the old sprouted potatoes they are disorganized, especially as the +little sprouts take up the nutritive properties which enable them to +grow. But if you use ripe potatoes, before they are beginning to sprout, +and pour the water off of them when they are tender and allow the steam +to escape, you will be sure to have the potatoes mealy, unless they are +watery potatoes; the ordinary market potatoes will be sure to be mealy. +Now you can insure the escape of the steam by draining the potatoes and +covering them with a towel folded several times; that is, draining off +all the water as soon as the potatoes are tender enough to enable you to +run a fork through them. Do not wait until they begin to break apart, +because by that time the starch cells are being broken up, and the water +will have begun to penetrate to the interior of the potato. + +After boiling the potatoes, either in cold or hot water, until they are +tender, drain them and put a folded towel over them in the sauce pan. +Set the sauce pan on the back part of the stove where the potatoes can +not burn, or put it up on a brick on the back part of the stove. The +potatoes may be peeled or not, as you choose; if you peel the potatoes +in the most careful way, that is, cutting the thinnest possible skin +off, you will waste at least an ounce in every pound. A very good way to +peel potatoes is to take off just a little rim of the skin all around +them and boil them; then if you want to peel them before they go to the +table, it will be easy to strip off the two pieces of skin remaining. In +order to save time I shall put the potatoes into boiling water enough to +cover them, with a tablespoonful of salt. Take about a quart of water +and a tablespoonful of salt. I have already said that as soon as the +potatoes are tender enough to pierce with a fork, not when they are +beginning to break, and they are drained, cover them with a cloth and +keep them hot as long as you like. In about three or four minutes after +they have been covered with the cloth they will begin to grow mealy, as +the steam escapes; and you can keep them hot and mealy for three or four +hours. It makes very little difference with potatoes, although with some +kinds of vegetables it makes a decided difference, whether you boil them +in hard or soft water. But as a rule soft water is best for boiling +vegetables. You can always soften the water by putting a very little +carbonate of soda in it, to counteract the extreme hardness of the +water, which is caused by lime or mineral elements. The hardness of +water slightly hardens the surface of vegetables, but it has an entirely +different action on meats. It slightly hardens the surface--not enough +to make the vegetable tough, by any means, but enough to retain all the +juices and all the flavors. Do not have the potatoes tightly covered +after they are cooked, because the steam will condense on the inside of +the cover and fall back on the potatoes, thus making them watery. In +serving potatoes on the table after they are cooked, do not put a cover +on the dish; put a folded napkin over the potatoes. Do not put the dish +cover on--it will have the same effect that it would have if you put the +cover on the pot. The steam arising would condense, and fall back on the +potatoes in the form of moisture, and make the potatoes watery. + +In baking potatoes, the same general principles apply. That is, 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 potato, then the potatoes will keep mealy for a little +while. But baked potatoes deteriorate every moment they stand after they +are tender. You should serve baked potatoes just the moment they are +done, if you want them to be perfect. If you wrap them up in a napkin it +keeps in the steam. The longer they stand, the more of the hard skin +forms on them, and if you let them stand for half an hour or more you +find the skin sometimes a sixteenth of an inch thick. You can take a +little slice off the end without breaking them, to permit the escape of +the steam. But serve them just as quick as you can. In sending them to +the table do not put the dish cover on them. Throw a napkin over them to +keep the heat in. I have found that in baking potatoes that the hotter +the oven the better the potatoes would be; that is, the more quickly +they would be baked. I have been able to bake them sometimes in twenty +minutes. + +To soak potatoes in cold water restores a little of their moisture that +may have been lost by the natural evaporation. For instance, late in the +winter you will find potatoes slightly shriveled. That is caused by the +escape of the moisture. If you had weighed them in the fall, and weighed +them again at that time you would find they weighed less. 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 potato. There is very little +nutriment lost in the waste of the moisture; it is only the bulk of the +potato. You do not need to salt the water in which the potatoes are +soaked. The only effect of salting water would be to make it colder. In +soaking green vegetables it is well to salt the water, because if there +are any insects in the vegetables they are killed by the action of the +salt. In lettuce, or cabbage, or cauliflower, there are insects that +hide away among the leaves, and salt kills them. In regard to the +soaking of the green vegetables, of course, directly the insects are +dead they naturally fall of their own weight from among the leaves. But +if the leaves are closely packed, as sometimes they are in cabbage or +lettuce; you want to hold the vegetable by the root and turn it up and +with your hands separate the leaves without tearing; if lettuce is used, +take care not to tear them; if cauliflower is being washed, take hold of +the root and shake it well through the water, so that the motion will +dislodge the little creatures. + + +CHEESE CRUSTS. + +For cheese crusts use bread that is a day or two old, baker's bread or +home-made bread; baker's bread is the best for toast of all kinds, and +this is a sort of toast. Cut the bread in even slices, rather small, +cutting off the crusts. There is no waste in doing that, for I have +already told you how to use up pieces of stale bread by making them into +crumbs. Grate some cheese so that you have a tablespoonful of cheese for +each little slice of bread. On each of the little pieces of bread put a +tablespoonful of the grated cheese, a very little dust of pepper and +salt and a small piece of butter not larger than a white dried bean. Put +the pieces of bread in a pan, set the pan in a rather quick oven, and +just brown the cheese crusts. If the oven is in a good condition it will +toast the bread and brown the cheese in about ten minutes, or even +less; they are very good, those little cheese crusts. You can use them +either hot or cold. They are a very nice supper dish. They are very good +with salad at dinner, with any green salad. Of course, if you serve them +hot the cheese is a little more tender. Any kind of cheese will answer +for making the crusts. I think that the ordinary American factory cheese +is about as good as any other cheese. You do not want a rich expensive +cheese for cheese crusts. + +(At this point the stuffed shoulder of mutton was brought forth, done, +the fan-shaped shoulder blade being stuck in to represent the tail of +the duck, which the whole dish strongly resembled.) + + +GRAVY FOR MEAT. + +There are about two tablespoonfuls of drippings in the pan. I am going +to put a heaping tablespoonful of flour with it and stir until it is +brown; then I am going to stir in gradually about a pint of boiling +water, and season it with salt and pepper, and then I will send it down +and show it to you. Make gravy in this way for any baked meat. + + + + +LECTURE SIXTH. + + +Our first dish this afternoon, ladies, will be roast chicken. The lesson +will include fish and poultry. First, to choose a tender chicken, +examine the tip end of the breastbone--the lower end of the breast bone, +to see if it is soft; if it bends without breaking under pressure; in +other words, if the cartilage has not hardened into bone, you may be +sure that the chicken is young, and consequently probably tender. 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 twist. They +say, "You see how tender it is!" But that is no test except of strength. +But there is no ingenuity which can simulate that soft cartilage on the +end of the breast bone. That is always a sure test. After choosing the +chicken--of course now I am speaking of dressed chicken, or chickens +that are killed--after choosing the chicken, have it carefully picked +and singed; then, if it is undrawn, wipe it with a wet towel, and +proceed to draw it carefully without breaking the intestines. If it is +drawn already the chances are that it will be imperfectly drawn and you +will have to wash it. There is the disadvantage of having poultry drawn +before it goes to the market, because where people draw poultry in large +quantities they are very apt to do it carelessly. In that case it is +necessary to wash it, but if you draw it carefully yourself you will not +have to do that. By washing, you of course take away the flavor, as I +told you the other day, because you lose more or less of the blood. + +Cut the skin of the back of the neck and take out the crop, then out off +the neck close to the body, that leaves the skin so that you can draw it +up and fasten it back. If this chicken was not already cut for drawing I +should cut it at one side under one of the legs, so that when I came to +sew it up and dress it I could hide the cut. This chicken has been drawn +carefully and does not seem to need washing. The liver and gizzard have +been laid back inside. The entrails are all taken away. You can always +tell by looking at the chicken whether the entrails are broken and +whether it needs washing. After you have drawn the chicken very +carefully separate the gall from the liver. The gall is that little +greenish bag that lies on one side of the liver; and you want to cut it +off without breaking, because if you break it it will make bitter +everything that it touches. Save whatever fat there is about the +entrails, and put it in the baking pan with the chicken. The gizzard has +been cut open from one side and the inside bag which contains gravel and +straw taken out. But a very much easier way to dress the gizzard instead +of opening it, is to cut away the bluish skin which lies on the outside, +on both sides, without opening the gizzard at all, and cut out that +piece of flesh. That is the only valuable portion of the gizzard; if you +dress the gizzard in this way when it is not already opened you save +yourself a great deal of trouble, for it is a very hard matter to open a +gizzard like that and take away the bag which contains the gravel, +especially if the poultry has been frozen, as the bag is apt to break +and let out the gravel. Use the gizzard and liver for making gravy, and +the neck also. Cut out the oil sac or bag which lies at the back of the +tail. Then the chicken is ready for stuffing. In cutting off the feet +cut them below the joint, not just at the joint. If you cut them just at +the joint the skin and flesh will draw up in cooking. But if you cut +them just below the joint you will find that they do not draw up. After +cutting off the feet scrape the skin all round to make sure that there +are no bits of feather or anything of that sort, and wipe it with a wet +towel and you have the chicken in readiness to stuff. + +Stuff it with any force meat that you like. You remember this morning +that we made force meat by chopping a teaspoonful of onion and frying it +in a tablespoonful of butter, then putting in with the fried onion a +cupful of stale bread soaked in cold water, seasoning with salt and +pepper and sweet herbs. I said also that you could add chopped meat, +cold meat or eggs, or to make any desired addition to the force meat in +the way of seasoning. A little grated cheese in stuffing is very nice. +You scarcely will realize what the seasoning is. I will use a little +grated cheese this afternoon to make a force meat--very like what I made +this morning, except in addition to the chopped onion, fried in a +tablespoonful of butter, seasoned with salt and pepper, I shall put in +half a cupful of grated cheese. You may like to know my way of chopping +onion. In the first place, I make a lot of little cuts in one direction +as far down as I think I shall need in order to get my teaspoonful; then +I make little cuts in the other direction, and then by slicing it across +you get your chopped onion. A very nice addition to force meat is +chestnuts, either our ordinary American chestnut, or French or Italian +chestnuts. These are quite large. I presume they are for sale at the +fruit stores here. Our ordinary American chestnut is very good. Choose +rather large chestnuts and either roast or boil them; take off the husks +and skins and thus use them to stuff the chicken with, either simply +using the chestnuts seasoned with salt, pepper and butter, or if you +have boiled or roasted and skinned them, mix them with bread and +seasoning. Then, after having prepared the force meat, you put it into +the chicken, sew it up and truss it into shape. I will show you directly +how to do that so as to keep the chicken plump, and so that it does not, +in roasting, spread apart. I shall sew it with a trussing needle and a +cord, or you might accomplish the same purpose, by using skewers, +putting the skewers just where I put the cords. In sewing up a chicken +after it is stuffed, remember what I said this morning; take large +stitches with coarse cord so that you can easily see where to take the +threads out when the chicken is done. After the chicken is trussed, if +you are going to bake it, put it into a pan without any water, for the +same reason that I gave you this morning. The water will soak it, half +simmer it; you do not need water to keep it from burning, because a +little drippings will soon come from the chicken; brown it and then +dredge it with flour, and baste it every fifteen minutes or so. Bake it +until it is tender and nicely brown; the time of course depends upon the +heat of the oven. Truss the chicken first, pushing the legs as far up as +you can towards the breast, and run the trussing needle, which is simply +a long needle, through so as to hold the legs fast. Then either bend the +wings back in turning them, or simply fold them together and secure them +with the same string. By drawing the string tight, you keep the bird +plump; keep it drawn together, and when the bird is done all you have to +do is to take these two ends of string in one hand, make one cut and +pull the string out. + +The liver, the gizzard, the heart, the neck and the feet, use in making +gravy. Of course the gizzard, liver and heart are all right as they are +now prepared. If you wish to add the feet, you will scald them and +scrape off the skin. Then cut off the ends of the claws, and you have +the feet perfectly clean; put them with the gizzard, liver and heart to +boil as the basis of your gravy. The French people always save all the +feet of all kinds of poultry. They prepare them in this way and put them +into soups; sometimes they cook them till the bones grow gelatinous, +till they are very soft and tender; they dress them with sauce and serve +them as what they call an _entree_ or side dish. They make a dish which +is more delicate than pigs' feet. 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 them. + + +FRICASSEED CHICKEN. + +I shall use this chicken for fricassee; it has been singed, picked and +wiped with a wet towel. + +First, cut the skin down back of the neck, and cut off the neck. I shall +talk about this chicken as if it was not drawn at all. Showing you how +to cut it up and draw it at the same time. Cut off the neck and take out +the crop, as I showed you with the other chicken. Then cut off the +wings, taking a little of the breast with the wings. Find the joint +where the wings join the body, cut at that joint; then, instead of +cutting the wing right off short, take a little piece of the breast with +it. That gives you a nice piece. Then cut the wing in two, and cut off +the tip, which is dry; that you can cook in the fricassee, or not, as +you please. It flavors, but there is very little meat on it. The other +part of the wing you want, of course, to use. Put the pieces of chicken +on two plates, putting the good pieces on one plate and the inferior +pieces on the other. Having taken off the wing, take off what is called +the wing side bone. Then cut forward and break off the shoulder bone. +The idea is to cut the breast into several good-sized pieces. Cutting in +this way you sacrifice what is called the merry-thought or wishbone. You +either can cut off the side bone or not. Cut off the other wing in the +same way. Then cut off the leg and second joint together. Instead of +cutting the leg in two pieces at both joints, cut it in three pieces, +that gives you two pieces of the second joint. In cooking chicken for +fricassee you want to have the pieces about one size, so that they will +cook easily. Then if they are one size they are much easier to help. + +Next, to separate the breast from the back bone, cut down through the +ribs on each side. If the chicken has not been drawn be careful with +your knife, not to cut into the entrails. Then you can take the breast +off, and if the chicken is not drawn, all the entrails will be exposed, +and you can draw it with perfect ease. The lungs of the chicken, which +are those light red organs on the side of the back bone, are always used +by the French in cookery, not only those organs in chicken but in the +larger carcasses of meat. They are quite as much food as the heart or +liver. I am not in the habit of using them, but they are quite as +available. After the breast has been taken off, cut it up in several +pieces. First, cut off the entire tip, leaving that in one piece. Then +cut the remainder in two or four pieces, according to its size. Next cut +the back bone. There is a natural division in the upper part of the back +bone that breaks there; cut that off and trim off the ribs. In cutting +the lower part of the back bone, instead of cutting it just in two, +making rather queer pieces to help, cut off the upper part of it leaving +it entire, not splitting that part of it. In that way, cut off the +portion called the "oysters,"--two little pieces of flesh in the upper +part of the back bone, that are considered very nice. On one plate we +have the inferior parts, on the other the nice parts of the chicken, +being all cut in pieces of one size. It is easy to help, it cooks more +evenly, and is rather nicer than if you had it in two or three sizes. +Part of the chicken I am going to make into a brown fricassee, and part +of it I am going to fry. There would be thirteen pieces if we counted +the two pieces of the back bone. There are half a dozen of the poor +pieces, not counting the wing pieces or neck. The question is asked +whether the cords or sinews should be drawn from the legs. You can do +that with old poultry if you want to, because those cords never get very +tender. It is not necessary to do it with medium tender poultry. + +First brown the chicken, using either some of the chicken fat, or +butter, or salad oil for browning it. Now, since the question of using +salad oil in cooking has come up, suppose I cook this chicken with salad +oil so that you can taste it. After all, that is the best test you +possibly can have as to whether you like salad oil in cooking. I shall +put in just salad oil enough to cover the bottom of the sauce pan. That +is enough to prevent sticking. For a chicken of three pounds take about +three or four tablespoonfuls of salad oil; just enough to cover the +bottom of the sauce pan. First put the sauce pan containing the salad +oil over the fire and let it get hot; then put in the chicken and brown +it. Now, can you notice the slightly aromatic odor? That is the oil, and +directly you notice that odor, and the oil begins to smoke, it is hot +enough. As soon as the chicken is brown,--and you can brown it just as +fast as you want to,--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 brown. When the flour is brown on the chicken,--and that will be by +the time you get it well stirred up,--then add boiling water enough to +cover it. When the flour is brown among the chicken, put in boiling +water enough to cover it, season it with pepper and salt, palatably, and +let it cook until it is tender. That will take from half an hour to two +hours, according to the toughness of the chicken. Remember the more +slowly you cook it after it once begins to cook, the nicer it will be. +Cover up the sauce pan after the fricassee is seasoned, and cook it +until it is tender. In the cooking of chicken the gravy that you make by +putting boiling water on seems to boil away, and you may want to add a +little more; just keep enough gravy over it to cover it, and when it is +tender it is ready to serve. The odor you notice now is the aromatic +odor of that salad oil, and is all that you will get in cooking with +olive oil. + + +FRIED CHICKENS. + +Next the fried chicken, Maryland style, will be prepared. We will fry +the chicken, and then I will tell you about hominy. The Southern cooks +use lard for frying, either lard entirely or half lard and half butter; +enough to cover the bottom of the frying pan about half an inch. Let the +fat get hot, put some flour on a plate, season it with salt and pepper, +and roll the pieces of chicken in it. When the fat is hot in the pan and +the chicken has been rolled in the flour, put it into the hot fat and +fry it brown, first on one side and then on the other. Of course tender +chicken is generally used for this dish so that by the time it is fried +brown it is done. Fry the chicken until it is tender and brown. Take up +the chicken when it is brown, put it on a hot dish; in the frying pan +where it was fried, put enough cream to make a good gravy, stirring it +constantly. You see there will be flour on the pan off the fried chicken +that will thicken the gravy. Season the gravy with salt and pepper, pour +it over the chicken and serve it. 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 flour. That is for the purpose of making more flour +stick to it; but there is always this disadvantage, if you do that there +will be some particles of water remaining, and when you put it in the +hot fat it will sputter very much. You can do that or not as you like. +While the chicken is being browned I will tell you how to prepare the +hominy. Of course the chicken is to be seasoned with more pepper and +salt if you wish, in addition to what you put on in the first place with +the flour. + + +HOMINY. + +First pick the hominy over and wash it. Fine hominy is generally used +for this dish. Put it over the fire in cold water, a cupful of hominy to +about four cupfuls of water. Boil it and stir it often enough to prevent +sticking, until it begins to be tender. Boil it for an hour, until it +begins to grow tender. Then place it where there is no danger of +burning, pour off the water, or leave off the cover of the sauce pan so +that the water will evaporate. The hominy will need to cook pretty +nearly an hour, and when it is done or nearly done it should be as thick +as hasty pudding. If you have a double boiler you can put in very much +less water, for there is no danger of burning. I think you would need +only about half or a little more than half as much water. 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 done. If the hominy +is used rather coarse, about five minutes before it is done mix a +tablespoonful of flour with just enough water or milk to make it a thin +liquid, and stir it into the hominy. That will hold it together when it +is cold, so that it can be cut into slices. In making hasty pudding you +can put that tablespoonful of flour in to hold it together when it is +cold. You want to allow long enough for the flour to boil thoroughly; +before dishing the hominy when it is tender pour it into an earthen dish +or shallow tin pan wet with cold water, and let it get cold and hard. +Always make this in advance of your fried chicken. You want the hominy +cold and solid so that you can cut it. Cut it in little cakes about an +inch thick and two inches square. 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 chicken, and served on a dish with the chicken. + + +FRIED FISH. + +I have here some fish which I shall fry. We will not try broiled fish, +because this has been frozen; we will do that some other day. In frying +fish use either Indian meal or flour, seasoned with salt and pepper, to +roll the fish in. Fry the fish in lard or the drippings from salt pork. +In case you use salt pork, fry it brown. Olive oil is one of the nicest +fats for frying fish. You may have your choice whether I fry with lard +or oil. We will fry in oil. If you use lard at all you want it to be +very nice. In the frying pan I shall put about half an inch of oil; that +is less than half a cupful. Put it over the fire and let it get hot, +just as I did for the chicken. This is frozen fish that has been thawed. +Cut the fish in pieces about two inches square and roll them either in +flour seasoned with pepper and salt, or Indian meal, as I told you; put +them into the oil when the oil is hot. As soon as the fish is browned +nicely it will be done. You can add more seasoning than there is in the +flour. Use Indian meal with pork; it is particularly nice. + + + + +LECTURE SEVENTH. + + +Our lesson this morning, ladies, will begin with pea soup with crusts. +This soup I shall make with the addition of a little onion. You remember +the other day we made pea soup perfectly plain. We shall cook salt +codfish stewed in cream, venison with currant jelly, stewed carrots, and +cabinet pudding. First the peas will be put on the fire to boil, and I +shall begin to make the pudding. + + +CABINET PUDDING. + +The cabinet pudding as I shall make it to-day will be rather elaborate. +You can make it more plainly. It is made of cake,--sponge cake is the +best,--French candied fruit, eggs and milk. So that, first, I shall give +you the recipe for the pudding as I make it to-day, and then I will give +you the recipe for the plainer form. For the pudding use a pudding mould +of the size I have in my hand (holding about a quart), about half a +pound of French candied fruit, which you can get at the confectionaries +here; I have to-day candied cherries, a little candied pear, a green +lime candied, a small orange, and an apricot. I shall also use a very +little citron, about an ounce of citron. That I want simply for the +effect of the green part of the citron. Put the citron in the form of +small leaves. The large fruits cut in slices, which you may leave round +or cut in the form of stars or to imitate a flower bud. After you have +cut the fruit, butter a perfectly plain tin pudding mould thickly with +cold butter,--quite thickly. Have the butter cold; lay the fruit against +the mould in the form of a wreath, or a star, or any fanciful form you +like, some on the bottom of the mould and some on the sides. The cold +butter will hold the fruit in place. After part of the fruit is laid +against the sides and bottom of the mould, then cut the sponge cake in +large slices about half an inch thick, one slice the size and shape of +the bottom of the mould, and either one long slice that will go round +the sides of the mould inside; or two or three pieces, according to the +size of your cake. Generally, in cities where there are confectionaries, +you can buy sponge cake baked in large thin sheets. You know the form in +which it is used for the bakers' _charlotte russe_. This is baked in +large sheets; cut it in small sheets and fit it into the moulds. +Because it is very thin you can work with it very much better than you +can with that which is thicker. This will be very apt to break, because +it is very stiff. If you are to shape the cake to your mould the cake +should be perfectly soft and flexible. + +After the first layer of cake is put against the mould, then use the +rest of the cake cut in small pieces, or broken, and put into the mould +in layers with the rest of the fruit. You see, first you use some of the +fruit to ornament the inside of the mould, then some of the cake to line +the inside of the mould. That gives you what will be the outside of your +pudding when it is done. Then when the mould is decorated with fruit and +lined with cake, put the rest of the cake and fruit into the mould in +layers. Make a custard of a pint of milk and six eggs, 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 mould; also a quarter of a pound of +sugar; that is about four heaping tablespoonfuls of sugar. + +After the custard is made, pour it into the mould which you have filled +with cake and fruit, and let it stand so that all the custard may be +absorbed by the cake. When the custard has been entirely absorbed by the +cake, set the mould in the steamer or in the sauce pan with water to +reach two-thirds up the side of the mould. Put the cover on the steamer, +or sauce pan, and steam it until the custard is firm. That will +generally take about an hour and a half. It may take a little longer, +but be quite sure that the custard is firm. Do not cook the custard +first, just mix it up. In order to be sure that the custard is firm +before you attempt to turn the pudding out, you want to run a fork or a +small knife down through the thickest part in the middle of the pudding; +move it backward and forward; look into the pudding to make sure that +the custard is done. As long as the custard looks liquid at all, you +must keep on cooking. When the pudding is done take the mould out of the +steamer, using a towel, because the mould will be hot. Take a dish or +platter that fits just over the top of the mould; have the inside of the +platter the size of the top of the mould; put the platter over the mould +and turn it upside down; then you will find that you can lift the mould +from the pudding without any trouble, and the pudding will remain there +on the platter. This pudding I shall serve with-powdered sugar. It is +exceedingly rich. It is not necessary to have a sauce with it because it +is so rich. But you can use, if you wish, any of the nice pudding +sauces that I have told you of. This is a pudding which in Europe is +served as the greatest luxury. It takes its name "cabinet" pudding from +the fact that it is served in the little rooms, or cabinets, that is, +the private rooms where special dinners or suppers are given in the +European restaurants. What is called cabinet pudding in the restaurants +and hotels in this country is usually a nice bread pudding made with +fruit, and it is not decorated in this way. Trouble is not taken to +decorate the mould. It is simply a nice bread pudding made with custard, +with some raisins or currants in it. That is what is called cabinet +pudding in this country in the restaurants and hotels. So you can make +the memorandum that you can use instead of the cake, bread; and instead +of the French fruit, simply raisins, currants and citron. You can spend +as much time and ingenuity decorating the pudding as you like, but I +have done this very quickly and very simply. The pudding can be served +hot, or it can be cooled and then put on the ice and made very cold. You +noticed that in filling the mould I pressed the cake down on the inside, +because, as it is saturated with the custard, of course it would sink +down. You want to press the cake well down in the mould, and have a +layer of cake on top, the last layer of cake. + +_Question._ If you made it of bread wouldn't you have to use more sugar +in it? + +MISS CORSON. Yes, if you use bread you would have to use more sugar. + +_Question._ Do you have any salt in it? + +MISS CORSON. You don't need to put any salt in it. You can if you want +to. There is no necessity for it, because there will be salt both in +your bread and in your cake. + +_Question._ Do you flavor the custard? + +MISS CORSON. No, just the plainest custard. You will find that the +French fruit will give the custard all the flavor you require. 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 bowl. Either put it into a pitcher or use a cup, because you +will have to pour it slowly in order to let it thoroughly absorb. + + +PEA SOUP WITH CRUSTS. + +Next take the recipe for pea soup. Some of the ladies who were at the +Monday afternoon lesson will need only to make one or two notes, and +the others will take the full recipe. For pea soup, four quarts, use a +cupful of dried peas, yellow split peas. Pick them over, wash them in +cold water, put them over the fire in two quarts of cold water and let +them heat slowly. As the water heats it softens the peas. When it is +boiling add half a cupful more of cold water and let that heat; then add +more cold water; continue to add cold water, half a cupful at a time, +until you have used two quarts more of cold water in addition to the +first two quarts. The object of adding cold water slowly is to soften +the peas, 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 hours. Boil them very slowly without the +addition of salt until they are soft enough to rub through a sieve with +a potato masher. 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 paste. Stir the soup over the fire until the +butter and flour are entirely dissolved; then season the soup palatably +with salt and pepper and let it boil for two or three minutes. While it +is boiling cut two slices of stale bread--bakers' bread is the best, or +very light home-made bread--in little dice about half an inch square. +Put a couple of tablespoonfuls of butter in a frying pan over the fire +and let the butter begin to brown, then throw the dice of stale bread +into the butter and stir the bread until it is brown. Take it out of the +butter with a skimmer, if it has not absorbed all the butter, and lay it +for a moment on brown paper, and then put it on a hot dish to send to +the table with the soup. Do not put the bread into the soup unless you +are going to serve at once, because it will soften a little; but you +will find that fried bread will soften less quickly than toasted bread. +A great many people put small squares of toast in the pea soup, but that +softens at once. If you have a frying kettle which you use for doughnuts +or fritters, or anything of that sort, partly full of frying fat, you +can heat it and fry the bread in that instead of frying it with the +butter in a frying pan. Have the fat smoking hot; the bread browns very +quickly; take it out on a skimmer and lay it on a brown paper for a +moment; then it is ready for the soup. These little fried crusts of +bread are called _croutons_ or crusts in the cookery books. I am going +to add an onion fried in butter to the soup to-day. Put that in, if you +use it, when you first begin to cook the soup. One onion, peeled, +sliced, and fried light brown in a tablespoonful of butter. You could +also use the bones from ham, cold roast ham, cold boiled ham, or the +bones of beef either raw or cooked, in the place of the onion, or in +addition to the onion, as you like. Remember all those things give +distinct flavors to the pea soup. If you put any kind of bones in, put +them in with the peas at the beginning and boil them with the peas. + + +SALT CODFISH, STEWED IN CREAM. + +Next take the recipe for salt codfish, stewed in cream. First, to +freshen salt codfish; that, of course, is always the first thing you do +with salt codfish, no matter how you finish. You can do that by soaking +it over night in cold water; if it has any skin on it be sure to have +the skin side up. If you put it in the water with the skin side down, +the salt which soaks out of the fibre of the fish simply falls against +the skin and stays there. The fish does not get any fresher. A great +deal of codfish in these days is sent to the market without either skin +or bone. Supposing we have the regulation dried codfish, we skin and +bone it, then soak it over night in cold water, and next morning put it +over the fire in more cold water, plenty of it, and put the kettle or +pan containing the fish and the cold water on the back part of the +stove, where it will heat very gradually. Do not let it boil at all, but +keep it at a scalding heat. Do not more than let it simmer. The effect +of the boiling on any salted fibre, whether it is fish or meat, is +simply to harden it. Keep it at a scalding heat until the fish is +tender. Of course that will depend upon the dryness of the fish. It may +take a half hour, it may take an hour. That is one way to freshen fish. +Another way--the way I am doing now--is accomplished more quickly by +putting the fish over the fire in plenty of cold water, enough to cover +it; set it on the stove where it will heat gradually. When the water is +nearly hot on the fish pour it off and put more cold water on. Let that +get scalding hot; do not let it boil at all; simply let it get scalding +hot--that is, let the steam begin to rise from it. Change the water as +often as it gets scalding hot, until the fish is tender. If you are +careful to change the water often enough, that is, if you do not let it +begin to boil, probably the fish will be tender in half an hour--from +half to three-quarters of an hour. The time will depend upon the dryness +of the fibre of the fish. Generally in about half an hour it will be +tender. As soon as the fish is tender drain it, and then it is ready to +dress in any way you wish to use it. To-day I shall make a little cream +sauce, and heat the fish in it. That will be codfish stewed in cream +sauce. Boiled codfish you would serve with boiled potatoes, and the +white sauce is made either with water or milk and hard-boiled eggs. That +is the old New England salt fish dinner. Usually, with a salt codfish +dinner there were boiled parsnips and sometimes boiled beets; and it is +very nice if you like codfish. For codfish hash, the old-fashioned +codfish hash, use simply boiled codfish torn apart, forked in little +fine flakes or chopped in fine flakes; of course all the skin and bone +is taken off, mixed with an equal quantity of boiled potatoes, either +mashed or chopped fine, palatably seasoned with pepper; of course the +fish would be salt enough, usually; for a pint bowl full of fish and +potatoes, use a tablespoonful of butter. The fish and potatoes are +thoroughly mixed, then put into a frying pan, with just enough butter or +drippings to keep it from burning. You may put, for the quantity I have +given you, a heaping tablespoonful of butter in the frying pan, and let +it melt; then put in the fish, and continue stirring it. Remember there +is some butter in the hash already, and that will melt with the heat and +probably be enough; but if you need any more to prevent its burning, add +a tablespoonful. Stir the hash until it is scalding hot; then push it to +one side of the frying pan with the knife you are stirring it with, and +form it into a little oval cake at one side of the frying pan. When the +hash is thoroughly hot, the butter in it will begin to fry out of it, +and there probably will be butter enough to prevent its burning. Let it +stand in the little cake at the side of the pan until it is browned on +the bottom. You want to watch it a little, and now and then run a knife +under it and loosen it from the pan, to make sure that it is not +burning. Then, when the bottom is browned, hold a plate in one hand and +the frying pan in the other, and turn the fish out in a little cake on +the plate or dish. + + +CODFISH CAKES. + +To make codfish cakes, first make the fish fine; after freshening it and +taking off the skin and bone, chop it or tear it in fine flakes; 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 cakes. To a pint bowlful of codfish hash add a +tablespoonful of butter, a palatable seasoning of pepper and the yolk of +one raw egg. That is, half codfish, half potato, a tablespoonful of +butter and the yolk of one raw egg, and a palatable seasoning of pepper. +Then dust your hands, with dry flour; take a tablespoonful of this +mixture up in your hand and either form it in the shape of a round ball +or flat cake, as you like. Have ready a frying kettle or deep frying pan +with enough fat or drippings, or lard, in it to cover three or four of +the codfish cakes or balls, when you drop them into it. So that if you +use a frying pan you must have a deep frying pan. You may make in that +case codfish cakes, not balls. If you have a frying kettle you can make +little round balls. When the fat is smoking hot drop the codfish cakes +or balls into it and fry them just a golden brown, light brown. Take +them out of the fat with a skimmer and lay them on brown paper for a +moment to free them from grease, then serve them hot. + +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 paper, because then you +are sure to free it from grease. Not necessarily very coarse paper; just +ordinary brown wrapping paper. I do not mean manila paper, but the +common brown wrapping paper that comes around groceries and meat, that +tradesmen generally use. The paper must be porous so that the grease +will be easily absorbed. That is the only point you have to remember. +The usual way of frying codfish cakes is simply to put fat enough in the +pan to keep them from sticking, and in that way they are not browned all +over, that is, they are not browned on the sides. They are simply +browned on the top and on the bottom, and the fat has, of course, +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 in. In frying it is very easy to use the fat repeatedly, if you +only remember one thing. The fat you fry fish in you want to keep always +for fish; then you can fry anything else, meat, chicken, fritters or +doughnuts, in the other fat. Generally keep two jars or crocks of fat, +and take care only to let the fat get smoking hot in frying, and as soon +as you have done frying set the kettle off the stove so that the fat +does not burn; let it cool a very little, then strain it through a cloth +into an earthen bowl and let it get cold. Wash the frying kettle out and +clean it thoroughly, and then you can put the fat back in it, and it +will be ready for the next time, if you use a porcelain-lined kettle; if +you use a metal kettle for frying, tin or anything of that sort, do not +put the fat in it till you are ready to use it again, because it might +rust it a little. If you strain it through an ordinarily thick towel +there will be no sediment. If you strain it through a sieve there will +be a little sediment that will settle to the bottom of the fat, and you +can turn the cake of fat out of the bowl when it is cold and scrape that +off. The best way is to strain through a cloth in the first place. If +you are careful with the fat you can use it repeatedly,--use it a dozen +times or more, until it really is nearly used up. But if you are +careless and let it burn, of course you very soon get it so dark in +color that it colors anything directly you put it in, before it is +cooked, and it has a burnt taste. But if you use it at the heat I tell +you, just smoking hot, and do not let it burn, you can use it +repeatedly. Sometimes you can lift it out in one solid cake when it is +cold; sometimes you will have to break it and take it off in more than +one piece. On the bottom of the cake you will find a little brownish +sediment which you must scrape off. Then you have the fat clarified and +ready for use. For ordinary frying purposes the straining through the +towel will answer. An earthen bowl is the best for keeping the fat in +the kitchen, very much better than metal of any kind. + + +STEWED CARROTS. + +Next take the recipe for stewed carrots. Carrots, peeled, as many as you +wish to make a dishful; cut them in rather small slices, a quarter of an +inch thick, put them over the fire in salted boiling water enough to +cover them; boil them steadily until they are tender. That will be in +perhaps half or three-quarters of an hour; if the carrots are young and +fresh they will boil in half an hour; longer as the season advances and +the carrots grow denser in their fibre. Late in the winter it may take +an hour or even an hour and a half if they are very large and woody. +Boil them until they are tender. Then drain them and throw them into +plenty of cold water, and let them get thoroughly cold. While they are +cooling make a sauce of water or of milk, as you like. If you have an +ordinary vegetable dish full of carrots you want about a pint of sauce. +In that case you will make the sauce as I have told you several times: a +tablespoonful of butter, and a tablespoonful of flour for a pint of +sauce; melt the butter and flour together over the fire, stirring them +constantly until they bubble and are smoothly mixed; then begin to add +half a cupful at a time the milk or water that you are going to use in +making the sauce; stir each half cupful in smooth before you add any +more water. If the milk or water is hot, of course the sauce will be +cooked all the more quickly. Let the sauce boil for a minute, stirring +all the time, then season with a level teaspoonful of salt for a pint of +sauce, a quarter of a saltspoonful of pepper, remembering what I have +said about using white pepper. Drain the carrots from the cold water and +put them into the sauce to heat. While they are heating--and that will +only take three or four minutes--chop a tablespoonful of parsley fine, +and stir it among the carrots; then serve them as soon as they are hot. +You may make the addition of parsley or not, as you like, but it is very +nice. In some seasons of the year you can not have the parsley. If you +have not parsley, and have made the sauce of water, 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 fire, just before you dish them. I +will do that to-day. I will make a sauce of water and add the yolk of an +egg. You had better put two or three tablespoons of sauce into a cup +with the egg and mix it, and then pour that into the sauce and stir it +well. In chopping parsley use just the leaves, not the stalks; put them +in the chopping bowl and chop them fine. 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 hand. 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 bowl, where you only get a circular cut. One of the ladies asks +me the object of putting the carrots in cold water. They are put first +in boiling salted water-to set their color. The action of the salt in +the boiling water slightly hardens the surface so that the color does +not boil out. 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 +entirely. Of course you will understand that by draining them and +throwing them into cold water you check the heat at once. If you simply +let them stand in the water and gradually soften and soak, letting the +water keep warm, you would soak the color out. That follows with all +boiled vegetables. Where we want to preserve the color this is the +simplest and easiest way to do it. + +_Question._ Can the color of beets be preserved in the way you speak of? + +MISS CORSON. No, beets have to be boiled differently from any other +vegetable. If you break the skin of beets, or cut them in any way, the +color escapes in the water. So that to prepare the beets for boiling, +wash them very carefully without breaking the skin. Do not cut off the +roots or the tops of the beets close; leave some of the roots and three +or four inches of the stalk. Do not trim them off close, because if you +cut the roots or stalks close to the beet you make a cut whence the +color can escape; wash them very carefully without breaking the skin. +Put them over the fire in boiling water. You do not need to salt it, in +fact, it is better not to salt it. Boil them until they grow tender to +the touch. If you puncture the beet with a fork or knife, to try it, you +let the color out, 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 soft. Do not break the skin, always remember that. When the +beet is tender you will find that it will yield a little, between your +fingers, and the length of time required for cooking them will be from +half an hour to two hours and a half, perhaps even longer than that. +Young, tender, juicy beets may be cooked in half an hour. The older they +are, the later it is in the season, the harder the woody fibre will be, +and the longer it will take to cook them. After they are cooked really +tender, then throw them into a bowl of cold water and rub off the skin +with a wet towel. Do not leave them soaking in cold water. + + +VENISON WITH CURRANT JELLY. + +Take the recipe for venison now, ladies. Enough butter to cover the +bottom of the pan about a quarter of an inch. Let it get smoking hot, +then put in the venison. You must have the pan large enough to hold the +venison. As soon as the venison is brown on one side turn it and brown +it on the other. Brown it very fast. As soon as the venison is browned +put with it the currant jelly. For every pound of venison use two +tablespoonfuls of currant jelly--not heaping spoonfuls; or you might put +one heaping tablespoonful for every pound of venison. As soon as the +venison is brown put the currant jelly in with it. Put the pan back +where it will not be too hot, and finish cooking the venison until it is +done to suit your taste. It will cook, if it is an inch thick, pretty +well done in about twenty minutes. Season it with salt and pepper, and +when it is done put it on the platter and pour the currant jelly and +butter over it. The cooking of the jelly with the venison makes it a +nice sauce or gravy. + +_Question._ Wouldn't this be a nice way to cook buffalo or any other +kind of game? + +MISS CORSON. Yes, it is a very good way. + + + + +LECTURE EIGHTH. + + +MEATS AND VEGETABLES. + +We will begin to-day with so-called roast beef, it is really baked. This +is what is called a shoulder cut of beef, and is just as the butcher has +sent it home, that is, without any of the bones being taken out. This +thin part of the beef can be either roasted with the rest or cut off and +used as a stew. It is not very available at the table. It almost always +is tough, and there is a great deal of fat proportionately. The lean +that is there is very apt to dry and harden in the baking. So that the +best way to use the part is to cut it off and cook it separately. Have +the beef cut large enough to give a roast from the thickest part. The +white line of cartilage will be sure to bother in carving, and the best +way is to cut it out before you cook the meat. You can cut it out +without any difficulty. You can also cut off the bone entirely. You will +not find that doing this will make the meat waste if you bake it or +roast it properly, and you can carve it more easily and more +economically. Carving when the bone is in the meat you are sure to leave +more meat on than you really want to, and it is quite a difficult matter +to carve even slices when the bone is in the meat. It is a very easy +matter to take the bone out, 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 +gravy. You will notice both in cutting the cartilage and the bone, I do +not take off any meat. I simply cut close, and take away the parts I +wish to remove without wasting any of the meat. That leaves a solid +piece of meat which offers no difficulty in carving; you can either +fasten it in shape by tying a string around it or by running a few +skewers through it. The better way is to tie it with a string, because +the skewers will make holes and permit the juice to escape. You can +either take off the thin, outside skin of the beef or wipe it as I have +already said, with a wet towel. With good beef the skin is so +exceedingly thin that it is not objectionable in carving or to the +taste. With poor beef, the skin is decidedly leathery, and then it is +advisable to take it off. + +_Question._ How many pounds were there in your piece altogether, before +you began to cut it? + +MISS CORSON. Oh, I fancy it weighed five or six pounds. Of course you +use the number of pounds that your family requires. I am speaking of +dividing the meat so as to cook it in the most economical manner. You +would buy a sufficiently large piece in weight to give you the thick +part--large enough for your family for the roast, and the other part you +use for the stew subsequently. We made a beef stew one day, here, I +think. Roasting is cooking meat before the direct blaze of the open +fire. Baking is cooking it in the oven. Nearly all the so-called roast +beef that we get is baked beef. It is not quite so delicate as real +roast beef. You can accomplish the roasting of beef with any range or +kitchen stove that has a large grate, that is, a grate where you can +have a clear surface of coals against the grate, by using what is called +a Dutch oven. This is a tin box, with one side open and a little hook in +the top of the box, from which you can hang the meat. Then in the bottom +part of the tin case there is a pan that catches the drippings. After +you have got the meat all ready, you put the Dutch oven in front of the +grate, standing it so that the open side of the Dutch oven is directly +in front of the grate of your stove or range. You will find that the +bright tin of the oven will reflect heat enough to cook the meat nicely. +There you get a genuine roast. You do not get an old-fashioned roast on +a spit before the open fire, but you get a nice roast. Generally those +little hooks are so arranged that the meat swings a little--swings and +turns, and if the hooks are not so arranged, once in a while, say once +in half an hour, you want to turn it. + +Now, suppose you have not that oven, but still have an open fire, you +can roast. I have roasted a chicken before a grate fire in the sitting +room. You can roast small birds of any kind in that way, by putting +something on the mantel piece heavy enough to support the weight of the +bird. Tie a string around the bird or around the piece of beef and let +it hang down in front of the fire. Put a platter under it or a dripping +pan, and put the blower up in front of it. You might be amused at the +idea of doing that as an experiment. I have made coffee in an old tomato +can as an experiment, to see whether it can be done, and it is just as +nice as any you could possibly make in the finest French coffee pot. +After all there are many expedients that you can resort to in cooking +with good results. + +After the meat is browned on the outside, whether you are roasting or +baking, season it. Get it browned first on the outside very quickly, +then season it with salt and pepper, and after that moderate the heat +of the oven, or draw the Dutch oven a little away from the fire, and +finish cooking till the meat is done, allowing fifteen minutes to the +pound if you want it medium rare, about twenty minutes to the pound if +you want it very well done. If you are baking the meat put it in the +hottest oven, without any seasoning at all, without any water in the +pan. You will find that the meat will yield drippings enough for +basting. Our chicken that we basted yesterday,--do you remember how nice +and brown that was? Pretty well basted, wasn't it? That had nothing in +the pan for basting except the drippings which flowed from the chicken +itself. Put the meat in the hottest oven until it is browned, and then +moderate the heat and cook the meat fifteen minutes to the pound. We +might do what the French call braise the end of the roast, if you like +to see the effect of slow cooking. One difficulty that we labor under +here is that we have to use a very intense heat, otherwise the flame of +this vapor stove goes out. In order to braise successfully you want a +very gentle and continuous heat,--such as you would get on the back part +of a cooking stove,--just heat enough to keep the meat simmering. We +will do as well as we can by keeping the sauce pan at one side of the +fire, and then I will describe the braising process, so that you can do +it perfectly at home. If we have any cabbage we will braise the meat +with it. That makes a dish that is used very much in the north of +Europe, in Poland and Sweden. I think I will give you the recipe, +whether we have our cabbage or not. + +Use a large pot or sauce pan, large enough to allow you to lay the piece +of meat on the bottom; or, you can use a thick, deep, iron pan. I +remember, several days ago, seeing in the hardware stores pans about ten +inches high, pans made of Russia iron, oval. You can use that for quite +a large piece of meat if you have not a sauce pan. You want a pan deep +enough to allow the water to come just over the beef. Put water in the +pan, enough to cover the beef, and let it get boiling hot. I will give +you two methods of braising. When the water is boiling hot, put the beef +in it; watch it carefully until it just begins to boil again. The moment +it boils, 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 simmering, only +bubbling, not boiling. Put in whatever seasoning you like. If you use +spice, cloves for instance, or mace, use it whole. If you use simply +salt and pepper, of course use them in the powder. Keep the cover very +tightly over the pot or sauce pan, and cook the meat in that slow, +gentle way, for at least two hours. A piece weighing not more than four +or five pounds you want to cook at least two hours, or until it is +tender. Remember to cook very, very slowly. That is a very simple and +easy way of braising, which any one can accomplish. + +Now I am going to give you the French method of braising. Cut part of +the fat off the meat, about half the fat off the meat. Put the part that +you cut off in the bottom of the pot. Lay the meat on the fat. That is +the way we will cook our meat to-day, because I have decided to cook the +cabbage in another way. After you have put the fat in the bottom of the +sauce pan, lay the meat on it, with the fat part up, so that, you see, +you have fat under and over the meat. On top or by the side of the meat +put an onion of medium size, peeled and stuck with about a dozen cloves. +Put parsley, if you have it, about a tablespoonful of leaves, or some +stalks, or parsley root; but remember that the flavor of parsley root is +very much stronger than the leaf, so that you will use proportionately +less root. One bay leaf, a tablespoonful of carrot, sliced, about a +tablespoonful of turnip, sliced, and a level teaspoonful of +peppercorns--unground pepper--or a small red pepper. Then boiling water +enough just to cover the meat. Then put on the cover of the sauce pan, +and put the meat where it will simmer very gently until it is quite +tender. The French always braise in what is called a braising pan; that +is, two oval pans made in such a way that one sets into the other, and +goes about a third of the way down. They put the article that is to be +braised in the bottom pan, and then in the top pan they put hot ashes, +or coals of wood or charcoal, mixed with ashes; so that there is heat +top and bottom; then they put their braising pan by the side of the fire +or at the back of the stove, where it will have a gentle heat, and cook +it for a very long time. They braise it four or five hours, and it makes +the toughest meat tender. After you once bring the meat to the boiling +point you must not boil it fast; if you boil it fast you will make it +very much tougher. After you get it to the boiling point keep it there, +and cook it slowly, and long enough so that it will be sure to be +tender. If you are sure the meat is tough in the beginning, put half a +cupful of vinegar into the water with it. You won't notice the vinegar +when you come to eat the meat, and it will help to make the meat tender. +The French, of course, use the ordinary wine of the country,--a sour +wine,--it has the same effect; it is about as sour as vinegar, and has +about the same effect. I think, indeed, that is the reason why the +French use so much wine in cooking meat. They use a very acid wine +always, and probably use it for the purpose of making the meat tender in +many instances. Put in salt, but not too much, for the effect of salt, +while the meat is boiling, would be to harden it. Just a little salt, +and then in seasoning your gravy you can add more salt. After the meat +is braised French fashion, it is taken out of the broth, and the broth +is strained and then used as a broth or soup, or made into a gravy. + +To make the gravy, for each pint of gravy that you wish to make, use a +tablespoonful of butter or beef drippings and a tablespoonful of flour. +Stir the drippings and flour over the fire in a sauce pan until they are +brown. Then begin to add the seasoned broth in which the meat was +cooked, half a cupful at a time, stirring it until it is smooth each +time, until it boils; then season it with salt and pepper, remembering +that the broth is already seasoned, so that you have to taste it. That +makes a very nice gravy or sauce. Of course, you have plenty of broth, +so you can make as much of it as you like. + +Take now a recipe for cooking cabbage to serve with braised meat. For a +cabbage of medium size,--that is, a cabbage about as large as a +breakfast plate,--first wash the cabbage thoroughly, cutting away any +part of the stalk that seems woody. Then cut the cabbage in rather thin +slices. That is very easy. Lay it on the board and cut it down through. +You would need a large sauce pan to cook a cabbage as large as a +breakfast plate, because remember when it is cut up it takes up more +space. Put in the bottom of the sauce pan a tablespoonful of butter or +drippings. If you are braising your meat you can open the pot and dip +some of the drippings out of it. A tablespoonful of butter or drippings, +half a cupful of vinegar, a tablespoonful of cloves, a teaspoonful of +peppercorns and a tablespoonful of brown sugar. Then put in the cabbage +on top of these things. Put the cover on the sauce pan, set it over the +fire where it will steam. Be very careful not to let it burn. Keep it on +the back part of the fire where it will simmer. Keep it covered. Every +fifteen minutes take off the cover, and with a large fork or spoon lift +the cabbage from the bottom so that the top uncooked part goes down to +the bottom. In about an hour the cabbage will be tender. You do not need +to begin to cook that until within, say an hour and a quarter of the +time the beef is likely to be done. To serve it, turn it on a dish, +leaving the spice, cloves and pepper in with it, and lay the beef on it. +Just moisten the cabbage with a little gravy or broth from the beef, and +serve the rest of the gravy in a bowl; remember that the broth from the +meat is salted, and that in moistening the cabbage it seasons it, or if +you like very much salt you can put a little with the cabbage in +cooking. + +Now, to boil cabbage quickly, and without odor: After thoroughly washing +it take off the decayed leaves, cut it in rather small pieces, but do +not use the stalk of the cabbage--avoid that. Put over the fire a sauce +pan large enough to hold the cabbage twice over. Have plenty of space in +your sauce pan or kettle, fill it half full of water, put plenty of salt +in the water,--that is, a level tablespoonful of salt to about a quart +of water,--let the water boil; be sure that it is boiling fast. Then put +in the cabbage; get it boiling again just as fast as you can, and +continue to boil it just as fast as you can until it is tender. That +will be in from ten to twenty-five minutes, according to the age of the +cabbage. Young cabbage, early in the season, will boil tender in ten +minutes; or it may take 15, 20 or 25. It never takes over a half hour +unless the cabbage is very old or dry. The cabbage is done the moment +the stalk is tender. A great many people have the idea that they must +boil the cabbage until the leaf is almost dissolved. It needs only to be +boiled as tender as you boil the stalks of cauliflower, and you would +try, of course, the thickest part, which would be near the stalk. +Remember, in the first place you would cut out any tough, woody stalk, +but the tender stalk you would leave in, and that is the part you would +try. If you boil it fast it will not take over thirty or thirty-five +minutes at the outside, probably not more than twenty. Just as soon as +the cabbage is tender drain it and put with it whatever sauce or +dressing you are going to serve with it. That sometimes is vinegar, +butter, pepper, and salt. Sometimes a little milk, butter, pepper, and +salt. In that case it is called cabbage stewed with cream. Sometimes you +would simply serve it without any further seasoning, only remember that +the moment it is tender, drain it and serve. As I told you the other +day, 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 +it, the volatile oil. That makes a strong odor in the room. As soon as +the cabbage is tender it is ready to eat, and should be taken from the +fire. + + +TURNIPS. + +To bake turnips, peel the turnips, either white or yellow ones, cut them +in rather small slices, a quarter of an inch thick; put them over the +fire in salted boiling water enough to cover them, and boil them fast +until they are tender. It may take ten or fifteen minutes, possibly +twenty minutes, according to the age of the turnips. 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 condition. But as soon as +the turnips are tender, drain them, put them in an earthen pudding dish, +make a little white sauce, either with milk or water,--for a pint, a +tablespoonful of butter, tablespoonful of flour; stir over the fire; +then milk added gradually and stirred smooth; seasoned with salt and +pepper,--make enough of the white sauce just to moisten the turnips; +pour it over the turnips; dust over the top some cracker dust or bread +crumbs, just enough to cover the top of the turnips; put a little salt +and pepper over the crumbs, and a scant tablespoonful of butter over the +top of the crumbs. Then put the dish into the hot oven, and just brown +the crumbs on the top of the dish. Serve it as soon as the bread crumbs +are brown. That is a very nice and easy dish. If you have cold boiled +turnips, slice them, cover them with white sauce and bread crumbs, and +cook them just in the same way. + +(At this point Miss Corson announced that the cabbage was done, after +being in between nine and ten minutes, and no smell was perceptible in +the room.) + +I am going to moisten the cabbage with cream sauce,--that is white sauce +made with milk,--and heat it for a moment and then it will be done. + +I will now answer a question that has been asked about cooking corned +beef. The same principle applies to the cooking of corned beef that +applies to the cooking of salted fish. You remember this morning in +talking about codfish I said, if you boil the salted fibre hard and +fast, you make it hard and toughen it. That holds good in relation to +salted meat or corned meat. You want to boil it very gently. There is +comparatively little juice left in corned beef, so that the action of +cold water is not so disastrous to it as it would be to fresh meat. +Sometimes the beef is so very salt that it is desirable to change the +water upon it. Put it over the fire in cold water. Let it slowly reach +the boiling point, and then try and see if it is too salt. If the water +itself seems very salt, change it. Put fresh water in, let it gradually +heat, and boil very gently always. As soon as the meat reaches the +boiling point, push it to the back part of the stove and boil it very +gently until it is tender. It usually takes about twenty minutes to a +pound, but boil it very gently and slowly. Then it will be tender. If +you boil it fast it will be hard and tough. If you put a whole dried red +pepper in with the beef in boiling, you will find that it will improve +the flavor very much. If you intend to use the beef cold, leave it in +the water in which it is boiled; take the pot off the stove and let it +cool in the water in which it was boiled. Those same directions apply to +boiling smoked or salted tongue. + +The turnips were just fifteen minutes in boiling. + +Nice points about boiled dinners are asked for. I think I have given you +the nicest point in cooking beef, so that you will be sure to get it +tender, and to cook cabbage so that it is tender and does not smell. +Cabbage always goes with a New England boiled dinner, potatoes, onions, +parsnips and squash. I told you about cooking beets this morning. All +the other vegetables you may cook in boiling water, and salt to suit the +taste. The old-fashioned way was to boil all the vegetables in the pot +with the beef, adding the vegetables in succession, 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 done; each one except the squash. The squash is best +peeled and cut in small pieces and steamed. If you boil it you want to +put it in boiling salted water until it is tender, and then put it into +a towel and squeeze it, so as to get out the water; then season it with +butter, salt and pepper, and serve it. + +I made gravy yesterday; I think if I give you the recipe to-day it will +answer. Pour the drippings out of the pan, all except about a +tablespoonful; put a tablespoonful of flour in with the brown drippings; +set the pan over the fire; stir the drippings and flour together until +they are quite brown; then begin to put in boiling water, a little at a +time, not more than half a cupful, and stir until the gravy is smooth; +then season it palatably with salt and pepper. Onions are very nice +cooked precisely as I have cooked cabbage to-day; that is, cooked until +they are tender, and dressed with the white sauce that I used in +dressing the carrot. + +For pressed corn beef the nicest cut is the brisket. Have the cut +rather long and narrow, and not a short chunk or piece. Take a long +piece of meat, a foot long, or more; have all the bones cut out and roll +it up tight. Tie it compactly, in the same way that I tied this meat. +Tie it so that you have it in a tight bundle. Then boil it according to +the directions I have already given you. After it is done let it partly +cool in the liquor; then take it out and lay it on the platter; lay +another platter on top of it, and put a heavy weight on the platter, and +press it with the string still on until it is cold; then cut off the +string and you have it in nice shape. If you want to use part of it hot +for dinner, and then have it cold, you would have to boil it, and when +it is done cut off enough for your dinner; then press the rest of it +between two platters. You could double it over, but you could not press +it so very well in shape. Cut it in slices; 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 thick. Or, you could dissolve a little gelatine in the +broth to thicken it, and pour it over the slices of corned beef in the +mould. In that case you would depend upon the gelatine to thicken the +broth, without boiling it down. + + + + +LECTURE NINTH. + + +BEEF A LA MODE ROLLS. + +Our lesson this morning will begin with beef _a la mode_ rolls. Use the +round of the beef or the end of sirloin steak. I have here a piece of +round of beef. Cut the beef in pieces about two inches wide and five +long; lay these strips of meat on the cutting board and season them with +salt and pepper. In the middle of each one put a little piece of salt +pork about a quarter of an inch thick. Roll the meat up in such a way +that the pork is inclosed in the middle of the little roll. Tie the roll +to keep it in shape. You can use instead of salt pork pieces of fat from +the meat. 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 +kettle. Put the saucepan over the fire with the drippings or butter in +it and let the fat get hot. As soon as it is hot put the little rolls of +meat in it and let them brown. As soon as the little rolls of meat are +brown sprinkle flour over them, a tablespoonful of dry flour to half a +dozen little rolls of meat. Let the flour brown. As soon as the flour +is brown pour in boiling water enough to cover the rolls; add salt. Then +put the cover on the sauce pan and set the meat where it will cook very +gently. Remember what I have told you about cooking meat slowly if you +want it to be tender. When the meat is quite tender--and that will be in +from half an hour to an hour and a half--the time will depend, of +course, upon the fibre of the meat, then take off the strings and serve +the rolls in the gravy in which they have been cooking. You see the +brown flour and water and butter will have make a nice gravy for the +rolls. Now if the meat is very tough remember what I have told you about +the action of the vinegar on the meat fibre. For a pound of meat add +about two tablespoonfuls of vinegar, when you begin to stew the meat, +and let it cook with the meat; that will make it tender. You can vary +the dish by cooking with it vegetables of any kind that you like to use. +Add potatoes when it is within half an hour of being done, turnips +peeled, cut in small pieces; carrots peeled and sliced. + + +CARAMEL CUSTARD. + +I will make a caramel custard next. For caramel custard use a plain tin +mould, oval or square in shape, that will hold about three pints. 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 brown. You may want to shake the +mould a little to scatter the sugar evenly over the bottom. When the +sugar is brown set the mould off the fire on the table where the burnt +sugar will get cold; that forms what is called a caramel or coat of +burnt sugar on the bottom of the mould. Make a custard by beating +together six eggs, a quarter of a pound of sugar and a pint of milk. +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 +mould, and steam the custard until it is firm. 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 cold. I have used granulated sugar this time. You +can make the same custard, preparing it just exactly as for steaming, +but bake it, if you like, only you would set the mould in the dripping +pan with water in it, baking it just until it is firm, in a moderate +oven. You could make it in teacups; 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 cup, because you remember it +hardens directly. Then bake the cups of custard in a pan of water. Use +the custard in the cups either hot or cold. If the custard is to be used +cold leave it in the mould; it will stand better than if it is turned +out hot. But it is stiff enough to retain its form even when it is hot. +And the sugar that is in the mould forms a little sauce around it on the +dish. + + +TOMATO SOUP. + +Next take a recipe for tomato soup. A can of tomatoes; put them over the +fire. In the summer use about two quarts of fresh tomatoes. You will +find that about two quarts will be sufficient. After the fresh tomatoes +are peeled and sliced (you will remember canned tomatoes are already +peeled), put them over the fire and stew them gently for about half an +hour, or until they are tender. If the canned tomatoes are entirely +solid you may need to add a little liquid, but I find there is generally +more liquid in the can than you need. When the tomatoes are tender +enough to rub through a sieve, put them through the sieve with a potato +masher. That gives you pulp, or _puree_, of tomatoes. And you will add +to the tomatoes, after they have been passed through the sieve, half a +salt spoon of baking soda, and then milk enough to thin them to the +proper consistency of soup. Season with salt and pepper, and let them +boil, and serve the soup. If you want a thick soup, add to the tomatoes +a quart of milk, and thicken the soup with cracker dust, very finely +powdered and sifted. Thicken as much as you like, beginning with two +heaping tablespoonfuls; add more if you want it. Of course you can put +butter in either of these soups, but it is not necessary. 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 sieve. Do not confuse +these two recipes. You have got one of thin soup; you have got another +with milk, salt and pepper, thickened with cracker dust. Now a third: +Put a tablespoonful of butter and a tablespoonful of flour in a +saucepan. Stir them over the fire until they are melted together, then +put in a pint of water gradually--a pint of hot water--stirring it +smooth; and the tomato pulp. 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 water. Season with salt and pepper, and stir it +until it boils, and then it is ready to use. + +Next take directions for boiling vegetables, so that the color is +perfectly kept. I told you yesterday that we should have spinach if we +could get it, if not, that we would use lettuce. I think that next week, +in the course of the lessons, I shall succeed in having some spinach +from Cleveland. However, I shall use lettuce to-day. First, thoroughly +wash it in salted water. For a quart of water use a tablespoonful of +salt. As I told you the other day, the salt in the water is for the +purpose of killing any little insects that are in the leaves, especially +of the lettuce. You know that it is very troublesome to dislodge them, +but the salt kills them, and of course you can wash them out. As long as +they are alive they cling there. If you sprinkle salt on the leaves it +will wither them, but if you put it in the water it will not. Salted +water is intensely cold, you know, and it would restore the freshness of +the leaves of lettuce, even if they were wilted, unless they were really +on the verge of decay. If you will remind me, after I have finished +giving the recipe for cooking the vegetables, I will tell you how to +keep lettuce fresh. After your vegetables, whatever they may be, whether +lettuce, or spinach, or asparagus, or string beans, are washed perfectly +clean--I do not say wash peas, 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 water, so +that they can float about--the water to be salted with a tablespoonful +of salt in a quart of water, and to be actually boiling when you put in +the vegetables. This same rule applies to the cooking of peas, only that +the peas are treated a little differently in the cleaning, but they are +cooked in the same way. Boil the vegetable (whatever it is) in salted +water, fast, just till they are tender. Remember what I said about +boiling carrots yesterday. As soon as the vegetables are tender, drain +them and throw them into plenty of cold water. Leave them in the cold +water until you want to use them. Then, if peas or beans, drain them, +heat them quickly, with a little salt and pepper and butter, very +quickly, or any sauce or gravy you wish to serve them in, and serve them +hot. If lettuce or spinach, to make a _puree_, after having boiled in +boiling salted water and then put in cold water, rub them through a +sieve with a potato masher. After they are rubbed through the sieve they +are ready to be used in different ways. In Europe the _puree_ of lettuce +is served as a vegetable, just as the _puree_ of spinach is. We do not +often cook it in that way, but it is very nice; it is such an +exceedingly tender vegetable that it takes proportionately more than of +spinach. After the lettuce or spinach is rubbed through the colander or +sieve with a potato masher it is ready to be seasoned with salt, pepper +and vinegar, or any sauce you like, and used as a vegetable, or used in +soup. You remember what I told you about spinach soup yesterday--_puree_ +of spinach with cream soup, colored green with spinach. Put in just +enough spinach to cover it. If I succeed in getting spinach next week I +shall make, at one of the lessons, spinach soup, and also boil and serve +some as a vegetable. + +Now about peas. I spoke about washing string beans but not washing peas. +If the shells of the peas are at all dirty, and sometimes they are so +that they blacken your fingers in shelling, wash the shells of the peas +before you begin to shell them, but do not wash the peas after they are +shelled. Of course the inside of the pod is perfectly clean, and if your +hands are clean and the shells are clean, you do not need to wash them. +In using green peas in summer time it is well to have a quantity of +them, perhaps twice as many as you are likely to use for one meal, and +shell them, because you know they are of different sizes always. Shell +them and separate them into two different sizes, the smallest and the +largest, and then cook one size for one day, putting the others in a +very cool place, or refrigerator, and cook them the next day, because if +you have the large and small ones mixed they do not cook evenly. You +will find them very much nicer; if you keep them in a cool place it will +not hurt to keep them. + +The length of time that it takes to boil lettuce or spinach depends +somewhat on the time of the year. The tenderer the spinach is, of +course, the quicker it will boil; when it is very young and tender it +will boil in two or three minutes; when it is older it may take as long +as ten minutes. Ladies very often make the mistake in boiling spinach +that they do in boiling cabbage. They boil it sometimes until the leaves +are destroyed, in order to soften the stalk. The better way is to tear +away the stalk and use only the leaf. Of course, that gives you a +smaller quantity of spinach than if you use the stalk, but when you use +the tough, woody stalk you waste the leaf in boiling. Lettuce usually +boils in a couple of minutes. One of the ladies speaks about cooking +spinach without any water. You can do that if you wish. Just put in a +sauce pan, after having carefully picked it over and washed it; stir it +a little once in a while to be sure that the uncooked top goes down to +the bottom. There is no special advantage in it, because if you boil it +as I tell you, only until it is tender, the water has no effect upon it +except to cook it more quickly. It is the English way to cook it without +water. If you use boiling salted water, as I told you, it cannot +possibly affect the nutriment of the vegetable. It is when you boil +vegetables a long time, and boil them away before you take up the dish, +that you waste the nutriment. These rules apply to every vegetable that +has color in it except beets. Beets have to be cooked without cutting +the skin or trimming them in any way, in order to keep the color. + +Now to keep lettuce fresh. I have kept it fresh, even in the summer +time, for two or three days in this way: When it first comes in from the +market wash it thoroughly in plenty of cold salted water. You do not +need to tear it apart. 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 water. Trim off the outside wilted leaves. Wash it +thoroughly in cold salted water, then wet a towel and lay the lettuce in +it, 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 +ice. If you haven't any ice and have a cold cellar, after you have +washed the lettuce and wrapped it in the wet towel, put it in a box; a +tight wooden box is the best, or a thick pasteboard box if it is not +broken; and put it in the cellar in the coldest place you can find. If +you wrap it in a wet towel and put it on the ice you do not want to look +at it. It will keep fresh at least two days, and sometimes longer; but +if you put it in the cellar you will have to wet the towel thoroughly +twice a day, morning and night; and you will find that you will have to +take away some of the leaves that have wilted, but if you have it upon +the ice the chances are that you will not lose any leaves. And it is +very much nicer than it is to let it wilt and then try to restore it by +soaking it in water. + + +FRIED PICKEREL. + +Next take a recipe for fried pickerel. Some of the ladies will remember +that a few days ago we were talking about frying fish in this way with +salt pork. If any of the ladies have the recipe, of course they do not +need to take it again. For fried fish of any kind, enough salt pork to +cover the bottom of the frying pan that you are going to use for the +fish. You find you have three or four pounds of fish; you will need at +least half a pound of salt pork. Cut the pork in very thin slices; fat +salt pork is the best. Put it in the frying pan and fry it until it is +light brown. While the pork is being fried get ready the fish, having it +thoroughly cleaned by washing it in cold water. If the fish is small you +do not need to cut it; if it is large, cut it in pieces about three or +four inches square. After the fish has been cleaned dry it in a towel; +season some Indian meal with salt and pepper, roll the fish in the +Indian meal. When the pork is brown take it out of the fat and put the +fish into the drippings and fry the fish brown, first on one side and +then on the other. When the fish is browned nicely serve it in a dish +with the pork--fried pork and fish in one dish. This fish will not get +very brown to-day, because it is still frozen. It did not come in long +enough ago for us to get it thawed out, so, of course, there will be a +little water in the fat, and it will not get quite so brown. + + + + +LECTURE TENTH. + + +CHEAP DISHES AND REWARMED FOODS. + +We begin our lesson this afternoon with a dish of rice,--piloff of +rice,--any cold meat cut in small squares, an onion peeled and chopped +fine, and if you have tomatoes, either canned, fresh, or cold stewed +tomatoes, a cupful. Sometimes the dish is made with tomatoes, sometimes +without. Put the onion in the sauce pan with a tablespoonful of +drippings; set it over the fire and let it get light brown. When it is +light brown put with it a cupful of rice, picked over and washed and +dried by the fire. After the onion begins to brown put the rice with it +and stir until the rice is light brown; then put in a quart of hot +water, the meat and tomatoes and a palatable seasoning of salt and +pepper. Of course, the quantity of salt and pepper that you use will +depend on the seasoning of the meat, and this may be any kind of meat. +Then cover the sauce pan in which you have all these things and let the +rice, meat, tomatoes and water all cook together gently. Every ten +minutes you must look to see whether the rice has absorbed all the +water. If it has you must add a little more water, not more than half a +cupful at a time, keeping the rice just moist until it is tender. You +will find that probably in about half an hour the rice will be tender, +and when the dish is done it should not have the gravy about it; it +simply needs to be moist, so you will have to add water cautiously after +the first quart. + +If the meat that you use is very fat,--and sometimes beef like this is +very fat,--you may cook the meat, fat and lean together in with the +onion in the first place instead of the tablespoonful of butter or +drippings. If you have no meat you can make the dish in the same way +using tomato, onion and rice; and if you have cold gravy of any kind put +that in it. + + +FRENCH HASH. + +Next take the recipe for a dish called French hash. There is no potato +in it, it is simply meat and gravy, so that you must not let the name +mislead you. Little slices of cold meat, fat and lean together. For a +pint bowlful of meat use about a tablespoonful of chopped onion. First +slightly brown the onion with a tablespoonful of butter or drippings or +fat from the meat; then when the onion begins to brown put in the meat +and let that brown. Next a tablespoonful of dried flour; stir the flour +with the brown meat and onion until the flour is quite brown; then cover +the meat with pork gravy or boiling water. After you have covered the +meat with water or cold gravy just let the water or gravy boil, then +season it palatably with salt and pepper; of course, the seasoning will +depend upon whether you have used gravy or broth or water. If you have +used gravy or broth that already will have been seasoned, so that you +want to taste for the seasoning. 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 once. You must not put the hash back on the fire +after putting the egg in. If you do you will curdle it. Do not stir the +egg in till you are ready to serve it, on toast or plain. + + +BAKED TENDERLOINS. + +The next recipe will be for baked tenderloins. Split the pork +tenderloins in such a way as to make rather thick slices. Tenderloins +are so thick that by cutting you spread them out. Inside the slice of +tenderloin put any stuffing that you like. I have given two or three +recipes for different kinds of stuffing. For this to-day I shall use a +little stale bread, crumbed, seasoned with salt and pepper, and +moistened with butter; a tablespoonful of butter to a scant cupful of +bread, or in place of butter you could use an egg. After you put a +little stuffing in the tenderloins fold them together and either tie or +sew them so as to keep the stuffing inside. Put the tenderloins in the +dripping pan in the oven and bake them until they are thoroughly +browned. Then take off the strings and serve them. They are very nice if +you bake potatoes in the pan with them. If the oven is hot the potatoes +and tenderloins will bake in about the same time. The potatoes should be +peeled. Remember what I told you about always taking large stitches in +sewing up meat, so that you can see to pull them out when the meat is +done. Of course, pork tenderloins will be pretty sure to yield drippings +enough to baste with. I have spoken about that in the baking of meats +two or three times. No water is needed in preparing them. The +tenderloins, when sewed up, will resume their original shape. + + +FRIED LIVER. + +First, wash the liver in cold water, then pour scalding water on it and +let it stand for about ten minutes to draw out the blood; slice it about +half an inch thick. After the liver is scalded and sliced, roll it in +flour, season it with salt and pepper and put it into the frying pan +containing about a quarter of an inch of hot fat, which may be drippings +or fat from bacon or salt pork. In that case you first would fry the +salt pork or bacon to get the fat or drippings, and put the slices of +pork or bacon to keep warm when they are done. After the pork or bacon +is fried put it on a dish to keep warm, and then fry the liver in the +drippings. As soon as the liver is browned on both sides serve it on a +dish with the fried pork or bacon. Fried liver needs to be cooked as +quickly as possible, making sure that it is done. The more quickly you +can cook it the tenderer it will always be. You can take that as a rule +in regard to liver, heart and tongue, that the faster they can be cooked +the tenderer they will be. To-day I simply have fried this with +drippings. I have not fried the bacon with it, but I have told you how +to fry it. + + +BAKED HASH. + +Next take a recipe for baked hash. Equal quantities of chopped meat and +stale bread, meat of any kind. Suppose you have a pint bowl of each. Mix +with the meat and the bread a heaping tablespoonful of butter, a +palatable seasoning of salt and pepper, and that, of course, will depend +upon the seasoning of the meat. You may use corned beef or highly +seasoned meat, and then you will not need so much seasoning as you would +if you used fresh meat. A heaping teaspoonful of chopped parsley, enough +cold gravy, if you have it, or broth to moisten the hash,--just to +moisten it, not make it sloppy,--or if you have not gravy or broth you +must use water and butter. Mix the hash very thoroughly. Have ready an +earthen dish, buttered. See that the oven is hot, 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 bake. As soon as the hash is brown on top it will be done. + + +CORNED BEEF HASH. + +Now I will give you a recipe for corned beef hash. Yesterday we spoke +about boiling corned beef. You will take cold corned beef and boiled +potatoes, either hot or cold, about equal quantities. Sometimes people +like a little more potato than meat. Mix the meat and potato together; +add just enough water or broth to moisten the meat and potato. Season +palatably with salt and pepper and butter; have the hash nicely mixed +together; put into the frying pan; suppose you have a quart of hash, +about two tablespoonfuls of butter and let it get hot, then put in the +hash. Stir the hash in the butter until it is nearly hot. Then, using a +knife, form it into a cake on one side of the frying pan and let the +bottom brown. 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 up. Another form of hash is the +moist hash. That is simply prepared and warmed without browning it, +using broth or butter and hot water for moistening it. + + + + +LECTURE ELEVENTH. + + +OYSTERS. + +We begin our lecture this morning with roast oysters, Mobile style. All +oysters, when cooked in any way, should be first put in a colander and +the juice allowed to drain off, then strain the juice. Always take each +oyster in the hand and carefully remove all fragments of shell from the +gills. The shells of oysters are dangerous to swallow, and serious +illness is often the result. Hold the oyster by the hard part, removing +pieces of shell with the finger. Then wipe the oyster with a wet towel. +Keep the most perfect specimens for broiling, as the more imperfect ones +will do sufficiently well for soups or stews. For roasting oysters in +the Mobile style, have as many deep oyster shells as you intend to have +oysters, scrubbed very clean; put the shells in a dripping pan and place +them in the oven, until they become so hot as to melt butter when put +into them. When quite hot take the shells out of the oven and put a +small piece of butter and a very little pepper in each shell. If the +oysters are large lay one in each shell, if they are small put two or +three in each shell and put them back in the oven directly. By the time +the edges of the oysters curl they will be done. Oysters when heated +through are done. Do not put any salt on them. Serve them on the shells. +As they are served in Mobile, a large shell is used, laid on a small +charcoal furnace, putting the shell on top of the furnace to get very +hot; the furnace is brought to the table and the oysters opened and +dropped into the hot shell and turned once. 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 down. As soon as the oysters open +serve them. + +To use the liquor, take a pint of the oyster liquor after it has been +strained; sift a heaping cupful of flour; mix with it a level +teaspoonful of salt and a heaping teaspoonful of baking powder. Have the +griddle as hot as you would for pancakes. Very quickly stir into the +flour enough of the oyster liquor to make a batter, and fry just as any +pancake; serve hot with butter. + +Next take a recipe for oyster fritters. Have the frying kettle half full +of fat, as you would for doughnuts. Strain the oysters and remove all +bits of shell. In the meantime the lard should be heating on the back +of the stove. Cut the oysters slightly. For a pint of oysters use a pint +of flour, sifted, and mixed with a level teaspoonful of salt. Put the +flour in a mixing bowl with the yolk of one egg, a tablespoonful of +salad oil, and a pinch of pepper. Use enough of the oyster liquor to +make a batter thick enough to drop from the spoon. Beat the white of an +egg to a stiff froth. Mix the oysters and the white of egg lightly with +the batter, and as soon as it is mixed drop by the large spoonful into +the hot lard. As soon as brown take the fritters out and lay them for a +moment on brown paper to drain the grease off. In order to keep them hot +while you are frying the rest lay the paper on a dripping pan and set it +in the oven. + +Take next a recipe for oyster soup, thickened with cracker dust. For a +quart of oysters, remove all bits of shell, as usual, and mix the oyster +liquor with enough to make a quart. Take one tablespoonful of butter, a +very little white pepper, if you have it, two tablespoonfuls of cracker +dust finely powdered. As I told you the other day, the cracker dust +which you buy at the cracker factories is the nicest. Stir all together +over the fire, and when it comes to a boil put in the oysters, with a +level teaspoonful of salt. Stir till the edges of the oysters curl; then +serve. To thicken with flour, stir one tablespoonful of flour and one of +butter together over the fire. Season with pepper, and put in one quart +of liquor and milk. + +For plain broiled oysters, prepare the oysters as above directed and lay +them on a towel. Take a double-wire broiler and butter it thickly, +taking care to have the fire hot. Season the oysters lightly with pepper +and but very little, if any, salt. Put the oysters between the broiler, +and broil them; serve them on toast. + +For breaded oysters, prepare as before, and dip the oysters in melted +butter seasoned with pepper and salt, and roll them in cracker crumbs. +Put them on the gridiron and broil them until they are light brown. + +For oysters broiled with bacon, cut very thin slices of breakfast bacon, +as many slices as oysters, and stick them on little skewers, half a +dozen oysters on each skewer, first a slice of bacon and then an oyster, +until you have half a dozen on each skewer. Flatten them so that they +will lie a little apart. Put the skewer between the buttered bars of the +gridiron, dust them a little with pepper and brown them. The bacon +should be cut very thin and about the size of the oyster. Serve them on +the skewers. + +For oysters in the Philadelphia style, prepare the oysters by draining +the juice from them and removing the small pieces of shells. Use for one +dozen large oysters one tablespoonful of lard, two tablespoonfuls of +salad oil. As soon as the fat is hot put the oysters in and fry them +till the edges curl. Season them with pepper and salt. Fry them plain or +rolled in flour. + + +WELSH RAREBIT. + +For a rarebit large enough for three or four persons, put in a sauce pan +a quarter of a pound of grated cheese, two tablespoonfuls of butter, a +saltspoonful of salt, two tablespoonfuls of ale, one teaspoonful of +mustard, a little dust of cayenne pepper, stir all these together over +the fire and serve on toast. + + + + +LECTURE TWELFTH. + +_Cookery for the Sick._ + + +BROILED CHICKEN. + +For broiled chicken choose always a tender chicken. Remove all the +feathers, singe it over the fire, and wipe the chicken with a wet towel. +Split the chicken down the back. In doing that one can remove the +entrails without breaking. Take out the entrails and crop; lay the +chicken open on the gridiron. It is better to use a double gridiron, +well buttered. If the chicken is not tender, break the joints so the +chicken will lie flat on the gridiron. Put the inside of the chicken to +the fire first and brown it. Do not put it too close to the fire. Broil +it fifteen or twenty minutes, for it will require about that time to get +well done. When the inside is brown, turn it and broil the outside, +allowing about ten minutes. Take time enough to brown it nicely without +burning. If you have a very young spring chicken less time will be +required. Do not broil a chicken that weighs over three pounds. If the +chicken is very large it is better to put it in a very hot oven in a +pan, with no butter unless the chicken is very lean. Season with salt, +pepper and butter, if desired, when it is removed from the oven. + + +BARBECUED CHICKEN. + +Split down the back, and after breaking the joints dress and lay it +open. Use two tablespoonfuls of butter and one cup of water. Season with +salt and pepper. Brown the chicken well, dredge it with flour and baste +it every fifteen minutes with drippings from the pan until tender. Pour +over it the gravy that you find in the pan, and serve. The Southerners, +with whom this dish is a great favorite, usually put in this gravy some +nice table sauce. + + +JELLIED OATMEAL. + +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 salt. Boil it +very slowly until it becomes transparent. This will require two hours or +longer. Do not add any more water unless it is positively necessary. +When it is done it should be stiff and hold its form when it is turned +out. It makes a dish which is very nice and nutritious for sick people, +when it is quite gelatinous. Add sugar, if it is desired, and put it in +a mould. Serve when cold and solid with cream and powdered sugar. + + +BOILED TROUT. + +Boiled trout makes an excellent dish for convalescents and it is very +nutritious. Have the fish cleaned and the scales removed. The entrails +should be drawn from the gills. After the fish has been thoroughly +washed boil it in salted boiling water till you can easily pull a fin +out, then serve it with a white sauce either made plain or with milk. +French canned green peas are nice with trout. If the peas are served +with the trout put the peas on the dish and lay the trout on them. + +Clam soup may be given to invalids with beef tea, alternating. Clam soup +may be given when beef tea can not be digested. It is very nutritious. +Drain off the juice and remove all bits of shell as with oysters. If the +clams are whole put the shells over the fire until they are heated; +remove the clams and simply season the juice very lightly with salt and +pepper and use the broth in that shape. If you are using canned clams +heat the clams in the juice, then remove the juice and season slightly, +using the juice. Strain the juice. Take the clams and cut away the hard +part from the soft part. Boil the juice, with the hard part, long enough +to extract the flavor. Use the juice to make the soup, adding water or +milk. When the soup is made season it, putting the soft part of the clam +in it. Boil it a couple of minutes and serve it. Use butter and flour in +the same manner as for thickening oyster soup. + +Make orange salad to serve with broiled chicken in the following manner: +For a small chicken use two small sour oranges, sliced very thin. +Arrange them nicely on a dish. Place over the slices of orange a very +little salt, a little cayenne pepper, and three tablespoonfuls of salad +oil. If the oranges are sweet a few drops of vinegar or lemon juice must +be added. Serve the chicken on top of the orange salad. + + +RENNET CUSTARD. + +Heat a half pint of milk until it is lukewarm. While the milk is heating +beat one egg with a teaspoonful of powdered sugar and stir the egg and +sugar in with it. When the milk is lukewarm add one teaspoonful of +liquid rennet and one teaspoonful of wine or one tablespoonful of rennet +wine. Mix all together and let it become cold. Rennet custard may be +given safely when the invalid is not able to take more than broth. + + +BEEF TEA. + +For a pint of beef tea take one pound of beef chopped very fine. All the +fat is to be cut away. Put it in a bowl with a pint of cold water. Let +it stand in an earthen bowl at least an hour, and longer if possible. +Put the water and beef in the sauce pan over the fire, and heat them +very slowly indeed. 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 through. Season it very lightly, and if +any particles of fat are visible lay little pieces of white porous paper +on top of the tea to absorb the fat; serve it hot or cold. + + + + +NAMES AND ADDRESSES OF PERSONS IN ATTENDANCE UPON THIS COURSE. + + + Alexander, Jane A. 30 Prince Street, Minneapolis, E. D. + Asire, Mrs. Dr. L. 258 First Avenue South, Minneapolis. + Aasland, G. P. 1315 Seventh Street, S. E., City. + Abbott, Mrs. A. L. 1115 Fifth Street, E. D. + Adams, Mrs. S. E. Care of Carrier 3, West Side. + Ainsworth, Mrs. C. F. 404 Nicollet Avenue, Minneapolis. + Amy, Jennie M. 1809 Portland Avenue, " + Anderson, Hannah 2215 Park Avenue, " + Adair, Mrs. Mary 206 Tenth Street South, " + Arnold, Mrs. E. L. 513 Eighth Avenue South, " + Adams, Miss Alice. University of Minnesota, " + Allen, Mrs. M. L. 312 Fourth Avenue Southeast, " + Angbe, Mary Box 1829, " + Adams, Mrs. August Care of Carrier 3, " + Abraham, Miss M. P. 1025 Hennepin Avenue, " + Anderson, Henrietta 525 University Avenue Southeast, " + Alden, Jennie M. Box 143, " + Athens, Mrs. 801 Fifth Street Southeast, " + Anderson, Mrs. R. 1025 Eighth Street Southeast, " + Anderson, Anna E. 618 Fourth Avenue Southeast, " + Adams, Mrs. Charles 107 Island Avenue, " + Allen, Miss Kitty St. Cloud, Minn. + Anderson, Miss Mary 701 Union Avenue, Minneapolis. + Ames, Mrs. C. W. 233 Western Avenue, St. Paul. + Avery, Mrs. G. W. 725 Fourteenth Avenue Southeast, Minneapolis. + Alden, Bertha 1227 Fifth Street Southeast, " + Alexander, Mrs. Jane 52 Prince Street E. D., " + Allen, Mrs. E. S. Jacksonville, Vermont. + Alger, Mrs. Q. D. 1227 University Avenue, Minneapolis. + Asire, Mollie 258 First Avenue South, " + Andrews, Mrs. F. P. 527 Fifth Street Southeast, " + Austin, Mrs. M. P. 1212 Eighth Street South, " + Anderson, Martha Eden Prairie, Minn. + Billings, Miss Ida P. 70 North Twelfth Street, Minneapolis. + Bicknell, Mrs. Chas. A. 416 Nineteenth Avenue Southeast, " + Bicknell, Miss F. E. 1805 Fourth Street Southeast, " + Beach, Mrs. W. H. 1509 Park Avenue, " + Berry, Flora 300 Fourth Street Southeast, " + Barrows, Miss Nellie 227 Fourth Street Southeast, " + Beach, Miss M. P. 1509 Park Avenue, " + Brown, Mrs. E. J. 61 Highland Avenue, " + Barrett, Nellie 611 Second Avenue North, " + Buhtolph, Mrs. F. G. 1829 Fifth Street Southeast, " + Butler, H. E. 1829 Fifth Street Southeast, " + Berry, Miss Olive 1906 Fourth Street Southeast, " + Bradley, Miss Anna 1901 Fourth Street Southeast, " + Brown, Mrs. Elwood 425 University Avenue, " + Bartlett, C. J. Care _Tribune_, " + Beveridge, Miss Nellie 43 Royalston Avenue, " + Bolton, Lettie E. 1529 University Avenue Southeast, " + Benton, Mary L. 419 Eighth Avenue Southeast, " + Bausman, Miss Bertha 320 South Tenth Street, " + Budington, Miss Anna 1209 Hawthorne Avenue, " + Barry, Mrs. J. L. 218 Twelfth Street South, " + Bolton, Mrs. N. H. 1529 University Avenue, " + Bell, Mrs. J. F. Long Prairie, Minn. + Bradford, Belle 1313 Fifth Street Southeast, Minneapolis. + Bardwell, Mrs. Wm. Excelsior, Minn. + Bradley, Mrs. R. 1910 Fourth Street Southeast, Minneapolis. + Bettman, Mrs. P. H. 35 Sixteenth Street North, " + Bernard, Mrs. M. M. 517 Ninth Avenue Southeast, " + Billings, Mrs. A. L. 70 North Twelfth Street, " + Butler, Mrs. L. 808 Third Avenue South, " + Brown, Miss Nellie 625 Fifteenth Avenue Southeast, " + Butler, Mrs. H. E. 1829 Western Avenue, " + Blake, Miss S. C. 324 Hennepin Avenue, " + Bardwell, Mrs. C. T. 1800 Park Avenue, " + Bolton, Miss L. F. 1801 Fourth Street Southeast, " + Bacon, Mrs. W. H. 401 Sixth Avenue Northeast, " + Bentliff, Mrs. + Bevan, Mrs. 801 Fifth Street Southeast, " + Bosworth, Inez 502 Fifth Street Southeast, " + Berry, Mrs. R. W. 502 Fifth Street Southeast, " + Bemis, E. W. 502 Fifth Street Southeast, " + Butler, Mrs. G. S. Room 3 Lindley Block, corner Seventh + Street and Nicollet Avenue. " + Burtliff, Mrs. G. 1806 Sixth Avenue South, " + Bredyman, Mrs. C. St. Cloud, Minn. + Bridgeman, Anna J. 837 Fifteenth Avenue South, Minneapolis. + Burce, I. M. College Hospital, " + Brown, Paul 625 Fifteenth Avenue Southeast, " + Bell, Annie D. 616 Fourth Avenue Southeast, " + Brooks, Mrs. D. T. Minneiska, Minn. + Brown, Clara 1129 Hennepin Avenue, Minneapolis. + Beveridge, Miss Kate 43 Royalston Avenue, " + Bonfoy, Anna H. 823 Twenty-second Avenue Southwest, Minneapolis. + Burch, Mrs. Lottie J. Excelsior, Minn. + Blaisdell, Ada Box 178, Minneapolis. + Bragg, Mrs. W. F. " + Brooks, Mrs. Jabez 1708 Laurel Avenue, " + Boeland, Mrs. Geo Iowa City, Iowa. + Baldwin, Mrs. R. J. 423 Seventh Street South, Minneapolis. + Blaisdell, Miss Sadie Box 178, " + Ball, Mrs. Sarah Excelsior, Minn. + Beebe, Mrs. R. P. 614 Franklin Avenue, Minneapolis. + Bolton, Mrs. A. C. 1801 Fourth Street and Eighteenth Ave. + S. E., " + Brown, Estelle 625 Fifteenth Avenue Southeast, " + Baker, Sibyl B. 1611 Sixth Street Southeast, " + Blanchard, Carrie W. University of Minnesota, " + Cheney, Mrs. Isaac 238 Fourth Street Southeast, " + Carriel, Mrs. D. S. 1808 Fourth Avenue, " + Connor, Miss A. A. 1415 University Avenue, " + Cheney, Miss Nellie A. Corner Franklin Avenue and + Minnehaha, " + Cheney, Mrs. E. Corner Franklin Avenue and + Minnehaha, " + Cantwell, Miss M. J. 1215 Chestnut Avenue, Minneapolis, " + Cummings, Mrs. R. 325 Sixth Avenue Southeast, " + Cooley, Mrs. E. 121 Cess. Avenue Southeast, " + Coe, C. E. Room 59, 315 Hennepin Avenue, " + Coe, Helen 619 Thirteenth Avenue Southeast, " + Cooper, Mrs. Preston Fourth Street and Third Avenue + South, " + Castner, Mrs. F. H. 725 Fourteenth Avenue Southeast, " + Covey, Hattie D. 508 Eighth Avenue South, " + Cuzner, Mrs. A. B. Twelfth Ave. Southeast, bet. Com. + and Palm, " + Cooke, Mrs. J. 1521 Fifth Street Southeast, " + Cole, Miss Carrie A. 113 Pleasant Street Southeast, " + Cole, Mrs. Alida 113 Pleasant Street Southeast, " + Camp, Mrs. A. R. 1405 Fifth Street Southeast, " + Curtis, Mrs. E. F. 527 Second Avenue Southeast, " + Clark, Prudy Eden Prairie, Minn. + Crane, Tremont 1113 Fourth Street Southeast, Minneapolis. + Conklin, Miss Margaret 2215 Park Avenue, " + Chapman, Mrs. Dr. O. S. 1123 Fourth Avenue South, " + Carpenter, Mrs. G. W. 117 University Avenue, " + Carver, Miss Linda. " + Carver, Mr. R. I. 1226 Sixth Street Southeast, " + Cunningham, Miss Portland Avenue, between Eighteenth + and Nineteenth streets. " + Cantwell, Mrs. P. P. 1215 Chestnut Avenue, " + Chunt, Miss B. A. 1133 Ninth Street North, " + Chapman, Miss 204 Fifth Avenue Southeast, " + Caswell, Mrs. Vesta Litchfield, Minn. + Caswell, Mrs. Martha Coon Creek, Minn. + Clark, Mrs. Frank 616 Sixth Avenue North, Minneapolis. + Cone, Mrs. J. W. 701 Sixth Street Southeast, " + Crafts, Lettie 610 Fifth Street Southeast, " + Croswell, Mrs. H. J. G. 1301 Fifth Street Southeast, " + Cary, Mrs. N. H. 2216 Portland Place, " + Cook, Mrs. Nordy " + Cole, Mrs. E. Seventeenth and Vine Streets, " + Cone, Mrs. M. D. Stearns Avenue and Twenty-eighth + Street, " + Chamberlain, Mrs. W. E. Anoka, Minn. + Crafts, Mrs. A. 610 Fifth Street Southeast, Minneapolis. + Crocker, Mrs. E. B. 2222 Portland Place, " + Coe, Mrs. C. A. 619 Thirteenth Avenue Southeast, " + Conner, Mrs. J. L. 252 Second Avenue South, " + Chute, Mrs. S. H. 15 University Avenue, " + Cady, Louise University of Minnesota, " + Cummings, Miss L. 325 Sixth Avenue Southeast, " + Crippen, Miss 34 Seventh Street, " + Cuzner, Mrs. E. A. " + Cummings, Miss M. 325 Sixth Avenue Southeast, " + Coplin, Mrs. Chas 318 Fourth Street Southeast, " + Creelman, Mrs. M. J. 5 Eastman Avenue, " + Coverdale, Mrs. J. W. 336 South Eighteenth Street, " + Caskin, Miss E. C. 428 Eighth Street and Fifth Avenue + South, " + Christian, Mrs. Geo. H. Corner Eighth Street and Fourth + Avenue South. " + Coverdale, Daniel 336 Eighteenth Street South, " + Cumming, Mrs. Gussie Taylors Falls, Minn. + Calderwood, Mrs. J. T. 415 Grant Street, Minneapolis. + Cummings, Mrs. Henry 726 First Avenue North, " + Connell, Miss Kate B. 70 North Twelfth Street, " + Coe, Mrs. 1906 Hawthorn Avenue, " + Christian, Mrs. L. Eighth Street and Fifth Avenue + South, " + Clark, Mrs. G. A. 809 Seventh Street South, " + Calhoun, Mrs. J. F. 60 South Tenth Street, " + Coffin, Mrs. W. F. 1013 Sixteenth Avenue Southeast, " + Coykendall, Mrs. J. K. 715 Sixteenth Street South, " + Chapin, Mrs. N. C. 319 University Avenue Southeast, " + Cordell, D. W. 904 University Avenue, " + Crosby, Mrs. Judge Hastings, Minn. + Cook, Mrs. Alma Anoka, Minn. + Campbell, Mrs. L. W. 1100 Fifth Street Southeast, Minneapolis. + Carey, Mrs. Maggie 926 Second Avenue South, " + Connor, Mrs. E. H. 1105 Sixth Street Southeast, " + Carswell, Mrs. J. F. 43 Eastman Avenue, " + Canfield, Miss Maggie Corner Cedar Avenue and Twenty-sixth + Street, " + Cheney, Jennie L. 325 Fourth Street Southeast, " + Christie, Mrs. J. O. 714 University Avenue Southeast, " + Cone, Mrs. E. C. 714 University Avenue Southeast, " + Dean, O. A. Bloomington, Minn. + Dexter, Mrs. Chas 63 Island Avenue, Minneapolis. + Davidson, Mrs. E. B. 1021 Hennepin Avenue, " + Donnell, Mrs. Nineteenth Street between Sixth + and Seventh Avenues South Minneapolis. + Dorsett, Mrs. C. W. " + Dix, Mrs. S. A. 27 South Twelfth Street, " + Dyer, Mrs. C. E. 624 University Avenue Southeast, " + Durkee, Mrs. H. O. Rochester, Minn. + Dodson, Mrs. E. F. 1509 Portland Avenue, Minneapolis. + Donovan, Mrs. M. Street Railway Office, " + Derickson, Mrs. G. P. 24 Highland Avenue, " + Davenport, Mrs. E. J. 63 Oak Grove, " + Dudley, Mrs. D. W. 2030 Place, " + Dennison, Mrs. J. E. 1413 Seventh Street Southeast, " + Dodge, Mrs. J. A. 417 Eighth Avenue Southeast, " + Dowers, Mrs. E. 110 Washington Avenue South, " + Dennett, Miss S. E. 716 University Avenue, " + Doolittle, Mrs. L. A. 727 Sixth Street Southeast, " + Deveau, Miss Gertrude 804 Sixth Avenue South, " + Dickinson, Mrs. G. L. 1301 First Avenue South, " + Donthwaite, Mrs. M. A. Bloomington, Minn. + Donald, Mrs. M. 903 Main Street Southeast, Minneapolis. + Downey, Mrs. Stella 801 Seventh Street Southeast, " + Davenport, Mrs. Jason 57 South Tenth Street, " + Doerr, Mrs. Henry 25 Washington Avenue, " + Davenport, Mrs. G. C. 619 Mississippi Street, St. Paul. + Daniel, Mrs. 319 University Avenue, Minneapolis. + De Mott, Mrs. H. V. Seventeenth St., bet. Nicollet + and Hennepin, " + Davison, Mrs. R. A. Box 440, " + De Laittre, Mrs. Jno. 24 Grove Place, Nicollet Island. + Dailey, Mrs. C. W. Box 717 Brainerd, Minn. + Dailey, Miss A. E. 714 University Avenue Southeast, Minneapolis. + Dailey, Mrs. M. A. 714 University Avenue Southeast, " + Elliot, Mrs. J. R. Cor. Tenth Street and Tenth Ave. + South, " + Elliott, Mrs. A. F. 429 Nicollet Avenue, " + Emery, Mrs. Fanny 2030 Portland Place, " + Emery, Mrs. H. F. 724 Fourth Street South, " + Elliot, Mrs. D. 1415 Sixth Avenue South, " + Eustis, Miss Emma University Avenue, " + Eustis, Miss Nellie University Avenue, " + Eustis, Mrs. E. S. University Avenue, " + Eastman, Mrs. Geo. H. 18 Grove Place, Nicollet Island, " + Einstein, Mrs. Kate 620 Nicollet Avenue, " + Eastman, Mrs. John W. 716 University Avenue, " + Eastman, Mrs. H. D. 20 Grove Place, Nicollet Island, " + Elliot, Mrs. M. E. 814 Third Avenue South, " + Edgerly, Mrs. Frank 609 Thirteenth Avenue Southeast, " + Erickson, Mrs. O. P. 609 Thirteenth Avenue Southeast, " + Elwell, Mrs. Jas. P. " + Ermentrouh, Mrs. C. H. 1820 Nicollet Avenue, " + Edwards, Mrs. John 617 Seventh Avenue, " + Edwards, Miss Flora Box 888, Brainerd, Minn. + Eaton, Mrs. Chas. A. First Avenue North, Minneapolis. + Emery, Mrs. J. C. 2030 Portland Place, " + Emery, Dr. Mary 433 Dayton Avenue, St. Paul. + Elwell, Mary W. 1002 Elwell's Addition, Minneapolis. + Elwell, Mrs. George 1002 Elwell's Addition, " + Edwards, Miss Fanny 617 Seventh Avenue South, " + Eastman, Mrs. C. C. Grove Place, Nicollet Island, " + Eastman, Mrs. C. H. Dedham, Audubon County, Iowa. + Emery, Mrs. H. F. 1721 Fourth Street South, E. D., Minneapolis. + Eastman, Mrs. A. M. 716 University Avenue, " + Fowle, Anna R. 33 Sixteenth Street North, " + Foster, Mrs. C. E. 1401 University Avenue, " + Fuller, Jennie, M. D. 433 Dayton Avenue, St. Paul. + Foset, Mrs. C. E. 521 Ninth Avenue Southeast, Minneapolis. + Farrier, Mrs. G. W. Room 59, Hennepin Block, " + Fish, Mrs. A. M. 49 Third Street South, " + Fosberg, Lottie 228 Fifth Street Southeast, " + Fosberg, Kate 520 Fourth Street Southeast, " + Fules, Ida 2118 Portland Avenue South, " + Folwell, Mrs. M. H. 1020 Fifth Street Southeast, " + Fobwle, Mrs. E. B. 409 Sixth Street Southeast, " + Foster, Mrs. F. P. 1323 Fourth Street Southeast, " + Firkins, Ina University of Minnesota, " + Fairly, Mrs. William 613 Cedar Avenue, " + Foster, Miss L. 2216 Portland Place, " + Foster, Mrs. Robert 1327 Fifth Street Southeast, " + Francis, Miss Emma Care A. B. Barton, " + Foster, Mrs. S. E. 518 Eighth Street Southeast, " + Foster, Flora Between Fourth and Fifth Avenues + Southeast, " + Fullerton, Mrs. C. F. 203 Eleventh Street South, " + Furber, Mrs. Geo. Corner Sixteenth Avenue, Elwell's + Add., " + Flemming, Annie R. 312 Nineteenth Avenue Southeast, " + Felt, Mrs. E. S. 34 Seventh Street South, " + Field, Mrs. Ellen M. Twenty-first Avenue and Twelfth + Street N., " + Folds, Mrs. William B. 607 Second Avenue South, " + Foster, Mrs. A. F. 916 Seventh Street South, " + Fairchild, Mrs. E. K. 409 Fifth Street Southeast, " + Forbes, Carrie E. 21 Eastman Avenue, " + Fratzke, Ida 602 South Tenth Street, " + Francisca, Mrs. G. E. 409 Eighth Street Southeast, " + Gould, Mrs. Lucy 527 Ninth Street South, " + Guild, S. A. 1214 Harmon Place, " + Graham, Mrs. D. M. 1527 Sixth Street North, " + Garfield, Mrs. J. M. Corner Nicollet and Hennepin + Avenues, " + Gould, Helen M. Excelsior, Minn. + Grimes, Mrs. J. T. 609 Thirteenth Avenue Southeast, Minneapolis. + Goodale, Mrs. P. H. 1019 Fifth Street Southeast, " + Goss, Mrs. S. M. Olympia, Washington Territory. + Gage, Mrs. H. C. 21 South Twelfth Street, Minneapolis. + Gallow, Mrs. J. E. University of Minnesota, " + Grindale, Mrs. C. J. 515 Fourth Avenue Southeast, " + Gardner, Mrs. E. 631 Fifteenth Street South, " + Greenleaf, Mrs. L. L. Beloit, Wis. + Gray, Mrs. W. R. 57 North Twelfth Street, Minneapolis. + Gray, Miss Mamie Care J. R. Hoflin, " + Gillette, Mrs. L. S. 1301 Fourth Street Southeast, " + Gallinger, Mrs. H. E. 1103 South Seventh Street, " + Grimes, Emma Fergus Falls, Minn. + Gukell, Mrs. Joseph 38 North Twelfth Street, Minneapolis. + Gudley, Mrs. J. C. Victor, Iowa. + Graham, Miss R. 1224 Nicollet Avenue, Minneapolis. + Gilpatrick, Mrs. Thos. 1018 Fifth Street South, " + Gilpatrick, Mrs. Eva 411 Eighth Street Southeast, " + Gordon, Mrs. E. P. 409 Madison Street, East + Division, " + Gorham, Mrs. J. E. Corner Fourteenth Street and Vine + Place, " + Griffith, Mrs. O. J. 1307 Fourth Avenue South, " + Graves, Mrs. A. R. 513 Seventh Avenue South, " + Godfrey, Mrs. A. C. Minnehaha, Minn. + Gray, Mrs. T. J. St. Cloud, Minn. + Gilmore, Mrs. D. M. 1600 Laurel Avenue, Minneapolis. + Gale, Mrs. S. C. Care Gale & Co., " + Graham, Mrs. J. 1112 Fourth Street Southeast, " + Griffith, Mrs. O. J. 1307 Fourth Avenue South, " + Grimes, Mrs E. E. " + Goodrich, Mrs. F. B. 713 Eighth Street South, " + Gilfillan, Mrs. J. B. Corner Fourth St. & Tenth Ave. + Southeast, " + Galpin, Mrs. 1328 Cor. Sixth St. and Fourteenth + Ave. Southeast, " + Gould, Mrs. M. S. Excelsior, Minn. + Gould, Lucy M. 1214 Harmon Place, Minneapolis. + Goodfellow, Mrs. R. S. 33 South Ninth Street, " + Grimes, Mary 509 Thirteenth Avenue Southeast, " + Holbrook, Mattie 210 Central Avenue, " + Hawes, Mrs. W. W. 419 Sixth Street Southeast, " + Hawes, Mrs. J. Eighth Street and Tenth Avenue + Southeast, " + Hughes, Helen G. 1104 Eighth Street Southeast, " + Holbrook, Mrs. E. R. 29 Eastman Avenue, " + Hughes, Mrs. T. E. 38 Oak Grove Street, " + Hayes, Mrs. M. P. 525 University Avenue, " + Holmes, Mrs. J. V. Beloit, Wis. + Hinshaw, Mrs. A. 414 Sixth Avenue Northeast, Minneapolis. + Hatch, Mrs. A. P. 907 First Avenue North, " + Huntington, Florence 121 Fourth Street North, " + Hall, C. W. 904 University Avenue, " + Hudson, Mrs. James Corner Ninth and Broadway, St. Paul. + Huntley, Mrs J. S. 1025 Eighth Street Southeast, Minneapolis. + Hoyt, Mrs. C. J. 628 Sixteenth Street, " + How, Lizzie 425 Fourth Street Southeast, " + Hicks, Mrs. H. G. 120 Third Avenue South, " + Harmon, Miss Irene 421 First Avenue South, " + Harmon, Mrs. E. A. 421 First Avenue South, " + Hoit, Mrs. J. R. Pillsbury "A" Mill, " + Henderson, Laura E. 217 Fifth Street Southeast, " + Hutchins, Mrs. Dr. 30 Thirteenth Street South, " + Hendrickson, Mrs. E. H. Room 20, F. & M. Block, St. Paul. + Hayes, Miss Carrie 525 University Avenue Southeast, Minneapolis. + Ham, Minnie 640 Sixth Avenue North, " + Hayes, Amy N. 1226 Fifth Street Southeast, " + Heath, Mrs. S. F. 1323 Fourth Street Southeast, " + Hurkinson, Zenobia Fourth Street and Tenth Avenue, " + Hagan, Mrs. A. R. 1013 Sixth Street Southeast, " + Hall, Mrs. C. W. 904 University Avenue Southeast, " + Hush, Mrs. V. J. Corner Tenth Street and Second + Ave. South, " + Holman, Miss M. B. 1423 Fifth Street Southeast, " + Hoflin, Mrs. J. R. 1521 Nicollet Avenue, " + Hermes, Miss Sarah 1219 Fourth Street Southeast, " + Henshaw, I. M. 414 Sixth Avenue Northeast, " + Halnosson, Mrs. Emma 30 South Tenth Street, " + Hammond, Mrs. Mary Lake City, Minn. + Harrison, Mrs. John 700 Hennepin Avenue, Minneapolis. + Haight, Miss Mamie Bismarck, Dakota Territory. + Hurlburt, Mrs. Wm. H. Winona, Minn. + Hoag, Mrs. W. R. 1113 Fourth Street South, E. D., Minneapolis. + Henderson, Mrs. A. C. 217 Fifth Street Southeast, " + Hance, Mrs. S. F. 720 Sixth Avenue South, " + Howey, Mrs. J. F. 316 Eighth Street South, " + Howell, Miss. 307 Tenth Street South, " + Heath, Mrs. L. M. 1324 Fourth Street, Southeast, " + Haskell, Mrs. Frank Box 586, " + Hughs, Mrs. T. E. 38 Oak Grove Street, " + Hall, Mrs. E. I. 714 University Avenue, " + Hastings, Mrs. W. H. 1816 Fifth Avenue South, " + Hubbard, Mrs. R. M. 804 Sixth Avenue South, " + Hendrickson, Minnie M. Room 20, F. & M. Block, St. Paul. + Havens, Mrs. H. R. 413 Grant Street, Minneapolis. + Hall, Mrs. John Bet. Eighteenth and Nineteenth + Aves. South, " + Houghton, Mrs. A. C. 1604 Park Avenue, " + Harper, Mrs. J. L. 34 South Seventh Street West, " + Hurd, Mrs. B. C. 714 First Avenue North, " + Holmes, Mrs. H. A. 113 Pleasant Street, E. D., " + Hall, Mrs. P. D. 1305 Hawthorne Avenue, " + Holden, Mrs. W. H. Hastings, Minn. + Harrington, Mrs. L. G. Mankato, Minn. + Hyde, Mrs. E. R. Chelsea, Orange County, Vt. + Hudson, Mrs. H. H. Bridgewater Corner, Vt. + Haglin, Mrs. C. F. 321 South Eighth Street, Minneapolis. + Hemiup, Mrs. D. D. 604 Fifth Street Southeast, " + Hayes, Mrs. Geo. 1018 Nicollet Avenue, " + Hagan, Fannie 1013 Sixth Street Southeast, " + Hawes, Mrs. W. W. 419 Sixth Street Southeast, " + Holmes, Mrs. H. W. 820 University Avenue Southeast, " + Hastings, Mrs. A. W. 427 Eighth Avenue Southeast, " + Hager, Mrs. P. F. 1010 Fourteenth Avenue Southeast, " + Irving, Mary E. University of Minnesota, " + Irwin, Mrs. E. F. Richfield, Minn. + Jones, Mrs. C. C. 1529 Fourth Street Southeast, Minneapolis. + Jefferson, Annie H. 1021 Fourth Street Southeast, " + Jones, A. W. University of Minnesota, " + Jones, Mrs. Dr. Red Wing, Minn. + Jamison, Mrs. Robt. 1409 Fifth Street Southeast, Minneapolis. + Johnson, Miss Bessie 227 Fourth Street Southeast, " + Jones, Mrs. Bertha 88 South Fourteenth Street, " + Jones, Mrs. Howard 88 South Fourteenth Street, " + Jones, Jennie L. 1529 Fourth Street Southeast, " + Johnson, Mrs. R. H. 30 Seventh Street South, " + Joy, Miss Inez E. Corner Tenth Street and Tenth + Ave. South, " + Joslin, Mrs. E. O. 404 Nicollet Avenue, " + Jones, Mrs. Jos. Oskaloosa, Iowa. + Jefferson, Mrs. C. A. 1021 Fourth Street Southeast, Minneapolis. + Jones, Mrs. J. J. 1221 First Avenue North, " + James, Mrs. W. A. 1910 Hawthorne Avenue, " + Johnson, Hannah 2500 Stevens Avenue, " + Jones, Mira C. 502 Fifth Street Southeast, " + Johnson, Miss F. M. 927 Fifth Avenue South, " + Jones, Miss Annie 122 First Avenue North, " + Johnson, Lena 720 Third Avenue South, " + Joslin, Mrs. J. C. 1203 Hennepin Avenue, " + Jackson, Mrs. Geo. 1914 Hawthorne Avenue, " + Jackson, Mrs. A. B. Care of Jackson & Pond, " + Jerome, Mrs. Chas. P. 620 Second Avenue South, " + Johnson, Mrs. L. G. 329 University Avenue, " + Jackson, Mrs. A. B. 715 Sixteenth Avenue South, " + Jenkins, Mrs. J. H. Oshkosh, Wis. + Jones, Mrs. Chas. Bradford, Orange County, Vt. + Johnson, Anna Sixth Street and Eighth Avenue, Minneapolis. + Johnson, A. L. 622 Fourteenth Avenue Southeast, " + Jackson, Mrs. H. N. 89 Franklin Avenue, " + Jones, Mrs. M. H. Excelsior, Minn. + Jackson, Mrs. J. G. Minneapolis. + Johnson, Miss Margaret 714 University Avenue Southeast, " + Kingsley, Miss Mary 212 Grant Street Southeast, " + Kennedy, Julia 21 Eastman Avenue, " + Kennedy, Miss Mary 428 University Avenue, " + Kiehle, Louisa 1719 Fifth Avenue South, " + Kiehle, Ada M. 1719 Fifth Avenue South, Minneapolis. + Kirkwood, Mrs. H. 614 Hennepin Avenue, " + Knotson, Miss Martha 30 Tenth Street South, " + Kittridge, Mrs. C. L. 710 University Avenue, " + Kennedy, Mrs. P. A. 428 University Avenue, " + Kennedy, Miss Kate 428 University Avenue, " + Kitteridge, Mary R. 1021 Fourth Street Southeast, " + Kitteridge, Mrs. T. 1021 Fourth Street Southeast, " + Knieff, Emma 1513 Fifteenth Avenue Southeast, " + Knox, Miss Florence 1005 Seventh Street Southeast, " + Kennedy, Ernest 428 University Avenue, " + Kelly, Miss Kate 1529 Fourth Street Southeast, " + Kuderer, Miss Frances 419 Sixth Street Southeast, " + Kelley, Mrs. L. E. 1203 First Avenue North, " + Koon, Mrs. M. B. Ninth Street and Fourth Avenue, " + Kitchel, Mrs. Spanley R. 128 Highland Avenue, " + Kent, Mrs. Chas. 2030 Portland Place, " + Kiehle, Mrs. D. L. 1719 Fifth Avenue South, " + Knight, Mrs. S. H. 2018 Eighth Avenue South, " + Klopp, Mrs. M. J. 63 Island Avenue, " + Kelley, Mrs. H. H. 803 University Avenue Southeast, " + Kelson, Mrs. W. H. 714 University Avenue Southeast, " + Little, Jennie E. 24 Fourteenth Street South, " + Lewis, Ruth C. 1310 First Avenue South, " + Lyte, Mrs. F. A. 1222 Fifth Street Southeast, " + Loye, Mrs. Wm. 613 Cedar Avenue South, " + Larson, Miss Martha " + Long, Miss Alva 420 First Avenue South, " + Le Duc, Miss M. C. 1600 Fourth Street Southeast, " + Lackor, Miss Ida F. 224 Grant Street, " + Lackor, Mrs. H. L. 224 Grant Street, " + Lloyd, Mrs. Helen M. Toledo, Ohio. + Lawley, Mrs. Frank 229 First Street North, Minneapolis. + Lunt, Mrs. J. H. 1800 Fourth Street Southeast, " + Lewis, Mrs. D. J. 1600 Fifth Street Southeast, " + Lingrin, Pina Care of S. C. Gale, " + Lee, Miss 1227 Hennepin Avenue, " + Larson, Miss Emma 1025 Fifth Street Southeast, " + Lyle, Mrs. Robert 1123 University Avenue Southeast, " + Lawrence, Lucy C. 1219 Fourth Street Southeast, " + Lovejoy, Mrs. Loren K. 715 Fourth Street Southeast, " + Lewis, Mrs. L. M. 30 Seventh Street South, " + Laythe, Miss Bessie 803 Fourth Street Southeast, " + Laraway, Mrs. L. D. 2215 Thirteenth Avenue South, " + Lyall, Maude J. University of Minnesota, " + Lovell, C. P. 131 Highland Avenue, " + Leathers, Mrs. Oliver Princeton, Minn. + Laurence Mrs. A. W. 622 Fifth Street Southeast, Minneapolis. + Lyman, Mrs. J. P. Grinnell, Iowa. + Lyall, Miss M. E. 326 Fifth Street Northeast, Minneapolis. + Lisk, Miss 504 Fourth Street, E. D., " + Lee, Mrs. J. W. Box 51, " + Latz, Mrs. F. W. 1401 Washington Avenue South, " + Lyons, Wm. Box 685, " + Lumley, Mrs. Chas. Corner Seventh Ave. and Sixth + Street South, " + Linton, Mrs. Abner Grand Forks, Dakota Territory. + Latz, Mrs. Dr. 1816 Two-and-a-Half Street South, Minneapolis. + Longee, Mrs. C. D. 1103 Fifth Street Southeast, " + Leonard, Mrs. L. D. 812 Third Avenue South, " + Long, Mrs. M. C. 443 Carroll Street, St. Paul. + Linton, Mrs. A. H. Box 240, Minneapolis. + Lumbert, Mrs. E. R. 469 Bluff Street, Dubuque, Iowa. + Leavitt, Mrs. Elizabeth 31 Royalston Avenue, Minneapolis. + Leighton, Mrs. H. 803 Fourth Street, " + Lochren, Mrs. Wm. 422 Tenth Avenue Southeast, " + Lundeen, Mrs. John A. Fort Snelling, Minn. + Lund, Mrs. 315 University Avenue Southeast, Minneapolis. + Lobdell, Mrs. Leila 2706 Twenty-eighth Street South, " + Lobdell, Mrs. C. 2910 Thirty-first Avenue South, " + Longbrake, Mrs. L. L. University Avenue, " + Lovejoy, Mrs. J. A. 1013 University Avenue Southeast, " + Long, Mrs. E. H. 111 University Avenue Southeast, " + Linton, Mrs. A. H. 79 Sixth Street South, " + Lamborn, Mrs. E. F. 724 First Avenue North, " + Lee, Mrs. J. B. 1228 Fourth Street Southeast, " + Libby, Minnie 2617 Nicollet Avenue, " + Lyon, Mrs. R. C. 1010 Fourteenth Avenue Southeast, " + Lockwood, Mrs. Phillip 202 Thirteenth Street South, " + McDougall, Mrs. J. E. 1515 Seventh Street Southeast, " + Montgomery, Mrs. M. W. 720 Eleventh Avenue South, " + Markus, Emma 1910 Hawthorne Avenue, " + Morrisson, Miss J. E. 328 Fourth Street Southeast, " + Mann, Ida V. 1512 Sixth Avenue South, " + McMahon, Miss Kate Care A. B. Barton, " + Myers, Evelyn H. 1214 Fifth Street Southeast, " + McNair, Will 814 Fifth Street Southeast, " + McIntyre, M. Eva 1833 Portland Avenue, " + Murray, Margaret A. 2720 Third Avenue South, " + McLaughlin, Miss M. 229 First Street North, " + Marsh, Mrs. C. A. J. 324 Franklin Avenue, " + Marshall, Mrs. J. 500 Eighth Avenue South, " + McSorley, Miss Florence 421 Thirteenth Avenue Southeast, " + Mann, Mrs. G. T. 1512 Sixth Avenue South, " + Morris, M. L. 700 Hennepin Avenue, " + Marrs, Josephine 2211 Park Avenue, " + Milliken, Mrs. W. P. Lake City, Minn. + Martin, Mrs. John 425 University Avenue, Minneapolis. + Miner, V. F. Flat 5, Hale Block, " + Mitchell, Luella 1414 Sixth Street Southeast, " + Marston, Mrs. M. 2211 Park Avenue, " + McKenney, Mrs. A. E. 311 University Avenue Southeast, " + Merrick, L. L. Nicollet Ave. bet. Eighteenth & + Nineteenth Streets, " + Moore, Mrs. J. P. 30 South Seventh Street, " + Moore, Mrs. Kate 30 South Seventh Street, " + Matthews, B. E. 727 Sixth Street Southeast, " + McNair, Mrs. Isaac " + McCleary, Mrs. T. 820 Fourth Street Southeast, " + McNair, Miss A. W. North Sparta, Lee County, N. Y. + McNair, Miss Louise North Sparta, Lee County, N. Y. + Marsh, Helen B. 417 Second Avenue North, Minneapolis. + Mayor, Mrs. Belle 928 Hennepin Avenue, " + Morse, Mrs. Susie K. Care Gale & Co., " + McMillan, Mrs. P. D. Fifth Street and Tenth Avenue + Southeast, " + Morse, Mrs. W. A. 1231 Chestnut Avenue, " + Major, Mrs. Mollie S. 917 Hennepin Avenue, " + Morrison, Mrs. H. G. O. Cor. Nicollet Ave. and Fourteenth + St., " + McNair, Marie L. 1200 Second Avenue South, " + Morse, Mrs. F. L. Cor. Nineteenth St. and Hawthorne + Ave., " + Merrick, Mrs. A. N. Room 4, Hurlburt Block, " + McNiece, Mrs. Ettie 622 Fifteenth Avenue Southeast, " + McCord, Mrs. J. La Crosse, Wis. + Moffett, Mrs. Chas. W. 3105 Sixth Avenue South, Minneapolis. + McIntyre, Miss 324 Hennepin Avenue, " + Moore, Mrs. Geo. C. 1608 Fourth Street Southeast, " + McCann, Mrs. M. A. 2745 Fifteenth Avenue South, " + Moore, Mrs. H. L. 301 Fourth Street Southeast, " + Moore, Mrs. A. G. 301 Fourth Street Southeast, " + Moulton, Miss Maddie 902 Seventh Street Southeast, " + McClellan, Eva 2512 Sixteenth Avenue South, " + McCulloch, Mrs. A. S. 1400 Stevens Avenue, " + McDonald, Mrs. F. S. 1212 Eighth Street South, " + May, Mrs. C. " + May, Miss Mary O. 1202 Fourth Street Southeast, " + Mills, Mrs. A. W. " + McCulloch, Mrs. F. B. 1400 Stevens Avenue, " + Monthei, Mrs. H. 1206 Washington Avenue South, " + Moore, Miss Mabel. 140 Highland Avenue, " + Manchester, Mrs. M. S. 1412 Sixth Street Southeast, " + Mason, Mrs. M. T. 1103 Seventh Street South, " + Morrison, Mrs. L. L. 1512 Nicollet Avenue, " + Milligan, Mrs. J. G. 1202 Fourth Street Southeast, " + Mitchell, Mrs. Nancy Excelsior, Minn. + Martin, Miss Ellen 93 Sixth Street South, Minneapolis. + Morse, Mrs. Frank 1819 Hawthorne Avenue, " + McClary, Maggie A. 316 Sixth Street Southeast, " + Molynew, Mrs. B. S. 702 Seventh Street, " + Martin, Mrs. C. J. 602 Tenth Street South, " + Marshall, Mrs. Jas. 500 Eighth Avenue South, " + Miller, Nellie M. 21 Eastman Avenue, " + Miller, Miss Mattie 17 Eastman Avenue, " + Miller, Mrs. G. W. 21 Eastman Avenue, " + Miller, Mrs. P. A. Cascade, Dubuque County, Iowa. + Mills, Mrs. S. Minneapolis. + Morse, Mrs. Chas. 317 Eighth Street, South, " + McNair, Minnie Care I. McNair, " + McLeod, Mrs. Jennie 725 Fourteenth Avenue Southeast, " + Mansfield, Miss A. 709 Fourth Street Southeast, " + Moody, Mrs. F. F. 39 North Nineteenth Street, " + Merriam, Mrs. G. N. 828 Second Avenue South, " + Miller, Mrs. W. A. 916 Mary Place, " + Moore, Mrs. G. A. 1119 Sixth Street Southeast, " + Meader, Mrs. S. B. 601 Second Avenue South, " + Nelson, Emma C. 113 First Street South, " + Nettleton, Miss Carrie M. 927 Fifth Avenue South, " + Nind, J. Newton " + Nelson, Miss Annie 1020 First Street Southeast, " + Noblit, Mrs. J. H. 30 Seventh Street Southeast, " + Naylor, Mrs. Geo. M. 1418 Spruce Place, " + Norton, Mrs. L. B. Northwestern Hospital, + Three-and-a-Half Avenue South " + Newcomb, Mrs. S. " + Nicol, Miss Ida 914 Seventh Street Southeast, " + Newman, Mrs. Sixth Street and Ninth Avenue + Southeast, " + Nettleton, Mrs. A. B. 927 Fifth Avenue South, " + Nab, Miss Mary 421 First Avenue South, " + Notervan, Mrs. R. E. 617 Seventh Avenue South, " + Nelson, Ellen M. 1401 Sixth Street Southeast, " + Nickell, Mrs. J. H. 619 First Avenue South, " + Norton, Miss Carrie 715 Fourth Street Southeast, " + Norton, Mrs. H. A. 715 Fourth Street Southeast, " + Newten, Miss H. Corner Fourteenth Avenue and + Eighth Street Southeast " + Nichols, Miss Lillie 1206 Eighth Street South, " + Outcalt, Miss F. B. 1827 Third Street Southeast, " + Outcalt, Miss Cora 1827 Third Street Southeast, " + Overmire, Kate 2022 Seventh Avenue South, " + Overmire, Mrs. S. 2022 Park Avenue South, " + Olson, Miss Olive 88 South Fourteenth Street, " + Oxnard, Mrs. M. A. 829 Second Avenue South, " + O'Brien, Mrs. W. 411 Eighth Street Southeast, " + Owen, Miss Jennie St. Cloud, Minn. + Orborough, W. A. Bloomington, Minn. + Otto, Tilly 63 Tenth Street South, Minneapolis. + Osgood, Mrs. C. N. 720 Sixth Avenue South, " + Peterson, Carrie " + Preston, Jennie 38 Prince Street, " + Pike, Mrs. W. A. University of Minnesota, " + Payne, Mrs. D. W. 1415 University Avenue, " + Powell, Mrs. C. F. 1025 Fifth Street Southeast, " + Pratt, Mrs. E. A. 27 Twelfth Street South, " + Perkins, Mrs. G. D. 701 University Avenue, " + Plant, Mrs. 408 Nicollet Avenue, " + Peck, Mrs. D. G. 13 North Ninth Street, " + Pearson, Miss S. P. 1101 Harmon Place, " + Pickard, Mrs. F. W. 1300 Sixth Street Southeast, " + Penney, Mrs. Robert L. 16 South Twelfth Street, " + Peterson, Miss Minnie 1211 Second Street and Twelfth + Ave. South, " + Pardee, Mrs. W. S. Eleventh Street and Twenty-Second + Ave. North, " + Porter, M. Estella Box 30, " + Porter, Katie P. Box 30, " + Porter, Lillie C. Box 30, " + Parker, Mrs. H. M. 57 North Twelfth Street, " + Plant, Mrs. James C. 210 Ninth Street South, " + Plummer, Mrs. G. A. 1915 Nicollet Avenue, " + Patten, Mrs. 168 Seventh Street Southeast, " + Payne, Mrs. D. C. 17 North Eleventh Street, " + Parker, Mrs. Dr. J. A. 17 North Eleventh Street, " + Parker, Mrs. Ed 908 Seventh Street Southeast, " + Potter, Miss Elma 623 Fifteenth Avenue Southeast, " + Pillsbury, Addie Fifth Street and Tenth Ave. + Southeast, " + Pratt, Mrs. C. H. 727 Sixth Street Southeast, " + Parker, Mrs. Geo. A. 516 Fourth Street Southeast, " + Paine, Mrs. J. M. 2200 Nicollet Avenue, " + Pabody, Mrs. E. F. 808 Third Avenue South, " + Paine, Miss Alice 73 Fourteenth Street South, " + Potter, Mrs. A. R. 24 Thirteenth Street South, " + Pearson, Clara E. 1101 Harman Place, " + Page, Mrs. R. C. 1236 First Avenue North, " + Parsons, Annie 107 Island Avenue, " + Patton, Dr. E. A. 1228 Second Avenue South, " + Plummer, Mrs. L. P. 1117 Second Avenue South, " + Page, Mrs. Dr. Sandusky, Ohio. + Pratt, Mrs. C. H. 727 Sixth Street Southeast, Minneapolis. + Phelps, Mrs. Chas. 60 Highland Avenue, " + Pond, Mrs. C. M. 56 Highland Avenue, " + Phillips, Mrs. C. M. 60 Highland Avenue, " + Palsepp, Anna D. 2803 Third Avenue South, " + Palmer, Mrs. Chas. R. 2205 Three-and-a-Half Ave. South, " + Packer, Mrs. Mary 413 Hennepin Avenue, " + Pillsbury, Mrs. J. S. Fifth St. and Tenth Ave. Southeast, " + Pound, Jessie M. 1402 Second Avenue South, " + Pratt, Mrs. Frank 2747 First Avenue South, " + Phillips, Mrs. B., Jr. Care C. A. Pillsbury & Co., " + Quigley, Mrs. James 316 Sixth Street Southeast, " + Rieley, Mrs. A. 1513 Seventh Street Southeast, " + Rutz, Augusta 529 Eighth Avenue Southeast, " + Rahmon, Laura 822 Fourth Street Southeast, " + Rockwood, Mrs. C. J. 33 Nineteenth Street North, " + Ryan, Mary A. La Crosse, Wis. + Ryan, Julia 418 Second Avenue South, Minneapolis. + Russell, Mrs. O. M. 608 Nicollet Avenue, " + Rich, Mrs. W. W. 529 Eighth Avenue Southeast, " + Russell, Mrs. Geo. V. 614 Hennepin Avenue, " + Reynolds, Clara E. 21 Thirteenth Street South, " + Richardson, Mrs. L. H. 73 Fourteenth Street South, " + Rourke, Miss Nellie 702 Second Avenue Southeast, " + Ripley, Dr. Martha G. 48 Eighth Street South, " + Remington, Mrs. Box 51, " + Rose, Virginia Monticello, Minn. + Rose, Mrs. A. H. 321 Fourth Street Southeast, Minneapolis. + Rinker, Mrs. Andrew 1015 Harmon Place, " + Raymond, Miss M. A. 727 Sixth Street Southeast, " + Richardson, Mrs. A. F. 111 Sixth Street South, " + Rickard, Mrs. C. F. 701 Seventh Street Southeast, " + Rolfe, Mrs. J. H. 1910 Hawthorne Avenue, " + Rand, Miss Kate Cor. Seventh Street and Sixth + Avenue, " + Reynolds, Mrs. A. S. 422 South Seventh Street, " + Rickey, Mrs. Jas. Tenth St. bet. Nicollet and + Hennepin Aves., " + Robinson, Mrs. S. C. 1812 Park Avenue, " + Read, Mrs. J. H. 615 Fourth Avenue Southeast, " + Reeves, Mrs. T. H. 727 University Avenue Southeast, " + Rich, Mrs. W. W. 529 Eighth Avenue Southeast, " + Rich, Mrs. J. O. 529 Eighth Avenue Southeast, " + Robedeau, Mrs. C. T. 508 Fifth Avenue South, " + Rust, Mrs Geo. H. 1114 Hennepin Avenue, " + Rolph, Mrs. W. T. 416 Third Avenue Southeast, " + Rockwood, Mrs. C. J. Nineteenth Street between Laurel + and Hawthorne Avenues, " + Ricker, Mrs. H. M. 716 University Avenue, " + Shepard, Miss F. 1409 Stevens Avenue, " + Springate, Mrs. J. L. 917 Hennepin Avenue, " + Soutar, Mrs. Sixteenth Avenue and Seventh + Street Southeast, " + Shaw, Mrs. J. M. 527 Ninth Street South, " + Simmons, Laura 328 Thirteenth Avenue and Fourth + Street Southeast " + Starr, C. M. Box 499, " + Shockey, Mrs. C. C. 1320 Fourth Avenue South, " + Simpson, Mrs. M. E. 3, corner Central Avenue and Fifth + Street, " + Stacy, Miss Frances 1113 Fourth Street Southeast, " + Smith, Mabel L. 622 Fourteenth Avenue Southeast, " + Starr, Mrs. C. M. Box 499, " + Stagg, Nettie 255 Hennepin Avenue, " + Shenebon, Frances S. 1113 Fourth Street Southeast, " + Siebert, Mrs. A. C. Eighteenth Avenue Southeast, " + Stillman, Miss Nellie 2120 Third Avenue South, " + Sillowey, Mrs. R. A. 1914 Fourth Street Southeast, " + Sure, Mrs. E. M. 1320 Fifth Street Southeast, " + Sheffer, Miss Ada 1811 Fourth Street North, " + Sprague, L. E. P. 6 Highland Avenue, " + Secombe, Mrs. D. A. 927 Fourth Street Southeast, " + Smith, Mrs. Thomas Corner Fifteenth Street and Spruce + Place, " + Spear, Mrs. S. C. 713 Fifteenth Avenue Southeast, " + Stillman, Mrs. W. F. Oshkosh, Wis. + Sewall, E. Q. 481 Carroll Street, St. Paul. + Shillock, Anna 1811 Fourth Avenue South, Minneapolis. + Smith, Mrs. C. F. 457 Fourth Street Southeast, " + Swanson, Miss Hannah 201 Eleventh Street South, " + Spear, Minnie E. 1614 Fourth Street Southeast, " + Say, G. I. 727 Fifteenth Avenue Southeast, " + Strothinham, Mrs. J. H. 629 Fifteenth Street South, " + Salisbury, Mrs. M. F. 719 Eleventh Avenue South, " + Shuman, Mrs. Geo. W. 1001 Eighth Avenue, " + Shaw, Mrs. F. H. 1509 Sixth Avenue South, " + Sheldon, Miss Emma F. 717 Eleventh Avenue South, " + Shaw, Mrs. Geo. K. 1205 Hennepin Avenue, " + Shoemaker, Mrs. H. J. 1903 Western Avenue, " + Selene, Miss Maggie 417 Eighth Avenue Southeast, " + Shillock, Miss University of Minnesota, " + Stillman, Mrs. R. L. 2720 Third Avenue South, " + Selden, Emma R. 14 Tenth Street South, " + Stark, Mrs. Theo. F. 134 Highland Avenue, " + Sweet, Mrs. O. T. 702 Fourth Street Southeast, " + Smith, Mrs. Dr. C. 1102 South Seventh Street + Southeast, " + Seaton, Miss Rose 902 Seventh Street Southeast, " + Slosson, Mrs. Theo. 419 Sixth Street Southeast, " + Scudder, Mrs. M. C. 521 Eighth Avenue Southeast, " + Smith, Mrs. D. L. 516 Fourth Street Southeast, " + Stacy, Alice M. 1401 Sixth Street Southeast, " + Strever, Mrs. 101 University Avenue Southeast, " + Sisson, Mary College Hospital, " + Siddall, Mrs. W. A. 73 Fourteenth Street South, " + Smith, Carrie E. 1800 Park Avenue South, " + Seaton, Mrs. J. K. 902 7th Street Southeast, " + Sheldon, Mrs. S. Care Dr. A. F. Elliott, " + Shepley, Mrs. L. C. Cedar Avenue and Twenty-sixth + Street, " + Shepley, Mrs. O. H. " + Swift, Grace H. 1204 Chestnut Avenue, " + Swift, Mrs. L. 1204 Chestnut Avenue, " + Spaulding, Mrs. W. A. 1424 Vine Place, " + Smith, Mrs. D. C. Cor. Fifth and Hennepin Avenues, " + Stark, Miss J. Mary 134 Highland Avenue, Minneapolis. + Sewall, A. R. 481 Carroll Street, St. Paul. + Sewall, Miss Ida 481 Carroll Street, St. Paul. + Shuey, Mrs. A. M. 65 Highland Avenue, Minneapolis. + Scribner, Mrs. D. M. 1512 Nicollet Avenue, " + Sawyer, Mrs. T. J. 1512 Nicollet Avenue, " + Sauter, Miss Laura Eighteenth Avenue, bet. Fourth + and Fifth Streets, E. D. " + Scharpf, Mrs. Geo. 84 South Thirteenth Street, " + Scribner, Mrs. D. M. 1512 Nicollet Avenue, " + Soutar, Mrs. Geo. Luverne, Minn. + Sheldon, Mrs. H. G. Richfield, Minn. + Smith, Mrs. E. T. 66 Highland Avenue, Minneapolis. + Smith, Mrs. Frank Ft. Snelling, Minn. + Spaulding, Mrs. G. S. 319 University Avenue South, Minneapolis. + Sprague, Mrs. J. J. Oshkosh, Wis. + Shepherd, Mrs. Geo. B. Cor. First Ave. and Sixteenth St. + South, Minneapolis. + Sheldon, Miss Mary Excelsior, Minn. + Steele, Mrs. J. A. 103 Ninth Street South, Minneapolis. + Secombe, Kittie E. 927 Fourth Street Southeast, " + Spear, Mrs Edward 502 Eighth Avenue South, " + Scudder, M. C. 521 Eighth Avenue Southeast, " + Scudder, Mrs. J. L. 425 Eighth Avenue Southeast, " + Stone, Mrs. J. W. 1015 First Avenue North, " + Smith, Mrs. W. K. 100 Royalston Avenue, " + Swett, Ella A. 702 Fourth Street, " + Shatto, Mrs. C. W. " + Tweedie, Mrs. Wm. 1815 Seventh Street South, " + Tucker, Mrs. Henry 826 First Avenue South, " + Taylor, Mrs. Benjamin 2200 Chicago Avenue, " + Taylor, Mrs. B. L. 620 Fifth Street South, " + Talbert, Mrs. M. J. 1423 Fifth Street Southeast, " + Trogner, Miss 1315 Second Street North, " + Tupper, Mrs. D. W. 1113 Fourth Street Southeast, " + Thompson, Clara A. 701 Fifteenth Avenue Southeast, " + Thompson, Mrs. P. M. 701 Fifteenth Avenue Southeast, " + Twichell, Mary 400 Ninth Street Southeast, " + Teall, Mrs. B. F. 1510 Sixth Avenue South, " + Taylor, Miss Virgi Seventeenth Street, near Nicollet + Avenue, " + Truesdell, Mrs. J. A. 246 Farrington Avenue, St. Paul. + Trail, Jane Sixteenth Avenue and Seventh Street + Southeast, Minneapolis. + Turner, L. H. 2910 Thirty-first Avenue South, " + Townsend, Mrs. L. R. 19 Thirteenth Street South, " + Twichell, Miss M. H. 1604 Park Avenue, " + Todd, Mary W. 504 Fourth Street Southeast, " + Taylor, Miss E. 720 Sixth Avenue South, " + Thompson, Mrs. Anna Northern Pacific Junction, " + Tuller, Mrs. C. S. Seventh Street, Lyons, Iowa. + Truman, Mrs. B. H. 39 Fifteenth Street South, Minneapolis. + Todd, Mrs. S. D. 504 Fourth Street, E. D., " + Trevellyan, Mrs. Am. 508 First Avenue Northeast, " + Tenney, Mrs. Wm. Cor. Third Ave. South and Twelfth + Street, " + Thomberg, Mrs. John 86 Twelfth Street South, " + Turner, Mrs. Rev. W. Poynette, Wis. + Thomberg, Miss Kate 86 Twelfth Street South, Minneapolis. + Tice, Mrs. W. H. 26 Eastman Avenue, " + Thompson, Miss Mettie 613 Hennepin Avenue, " + Turner, Mrs. Murtz Fifield, Wis. + Tully, Miss Maggie 2527 Three-and-a-Half Avenue + South, Minneapolis. + Thompson, Mrs. H. E. 161 Pleasant Avenue, St. Paul. + Taylor, Mrs. K. M. Anoka, Minn. + Townsend, Mrs. L. R. 19 South Thirteenth Street, Minneapolis. + Twickham, Mrs. Willis Richfield, Minn. + Turner, Miss Minnie E. 2706 Thirty-first Avenue South, Minneapolis. + Turner, Mrs. Alvira 2910 Thirty-first Avenue South, " + Thomas, Mrs. W. 409 Eighth Street Southeast, " + Ullmer, Mrs. M. 207 University Avenue Northeast, " + Vind, Mrs. C. L. 710 University Avenue Southeast, " + Vrooman, Mrs. W. 8 Holden Street, " + Varney, Mrs. J. M. 1700 Three-and-a-Half Avenue South, " + Vosburg, Mrs. A. 1103 Seventh Street South, " + Van Norman, J. D. Box 123, " + Van Cleve, Mrs. E. M. 520 Fourth Street Southeast, " + Van Cleve, Mrs. H. S. 604 Fifth Street Southeast, " + Wilcox, Mrs. A. G. 105 Highland Avenue, " + White, Mrs. C. A. 1512 Vine Place, " + White, Miss Elburta 1804 Fourth Avenue South, " + Welles, Mrs. M. H. 1315 Seventh Street Southeast, " + Wornenninde, Miss 353 Franklin Street, " + Webster, W. W. Clearwater, Minn. + Wahlstrom, Albert 210 Third Street, Minneapolis. + Wilder, Mrs. J. A. 1021 Fourth Street Southeast, " + Warnock, A. May 1408 Nicollet Avenue, " + Wheaton, Mrs. Geo. 119 Fourth Street Southeast, " + White, Mrs. M. C. 1319 Fifth Street Southeast, " + Waltemath, Miss 120 Fourteenth Avenue North, " + Williams, Mrs. A. P. 255 Hennepin Avenue, " + Whitcomb, Mrs. M. B. 70 North Twelfth Street, " + Willenaw, Mrs. F. 2014 Third Avenue North, " + Winterer, Edward 1113 Fourth Street Southeast, " + Worley, Mrs. Charlotte 88 South Fourteenth Street, " + Whipple, Mrs. Wm. Winona, Minn. + Winterer, Miss Ellen 1113 Fourth Street Southeast, Minneapolis. + Weller, Miss Marian 16 South Twelfth Street, " + Woodward, Frances G. 189 Island Avenue, " + Wyman, Mrs. William 415 Fourth Street Southeast, " + Winston, Mrs. Fred R. 1013 University Avenue South, " + Wetherald, A. E. 235 Fourteenth Street, St. Paul. + Woodburn, Miss Ida 30 South Seventh Street, Minneapolis. + Woodburn, Mrs. J. A. 30 South Seventh Street, " + Walcott, Mrs. Reynolds 61 Oak Grove Street, " + Williams, Mrs. E. S. 1729 Eleventh Avenue South, " + Winchell, Mrs. C. S. " + Wilson, Helen E. 505 Eighth Avenue Southeast, " + Webber, Mrs. Minnie General Delivery, " + Wilson, Mrs. J. P. 505 Eighth Avenue Southeast, " + Wells, Mrs. Genevive 903 First Avenue North, " + Whitney, Mrs. F. W. Beloit, Wis. + Wells, Mrs. S. R. Buffalo, Wright County, Minn. + Woods, Mrs. Chas. 33 South Tenth Street, Minneapolis. + Weller, Mrs. J. H. 1824 Nicollet Avenue, " + Williams, Mrs. A. C. Ninth Street, near Mary Place, " + White, Miss Ida E. 1015 Nicollet Avenue, " + White, Miss M. E. 1015 Nicollet Avenue, " + Wadleigh, H. L. 1417 Sixth Street Southeast, " + Wells, Mrs. C. W. 2500 Stevens Avenue, " + Wadleigh, E. H. 1417 Sixth Street Southeast, " + Wade, Mrs. C. H. 262 Central Avenue, " + Wilcox, Mrs. J. P. Richfield, Minn. + Wullweber, Mrs. M. R. Iowa City, Iowa. + Woodmansee, Mrs. D. W. 1214 Fifth Street Southeast, Minneapolis. + Warner, A. A. St. Cloud, Minn. + Whiting, Mrs. A. V. St. Cloud, Minn. + Weber, Mary L. 1401 Sixth Street Southeast, Minneapolis. + Williams, Mrs. H. R. 837 Fifteenth Avenue South, " + Ware, Mrs. J. L. 312 Nineteenth Avenue Southeast, " + Wolfrum, Miss O. 312 Fifth Street Northeast, " + White, Mrs. S. B. Watervliet, Mich. + Walke, Mrs. Chas. 1129 Hennepin Avenue, Minneapolis. + Watson, Mrs. B. K. 39 Seventeenth Street South, " + Westcott, Mrs. Dr. 1909 Hawthorne Avenue, " + Williams, Mrs. S. B. 12 Eighth Street North, " + Walker, Miss May 726 First Avenue North, " + White, Ida E. 1015 Nicollet Avenue, " + Wheeler, Mrs. Wm. Sixth Street North, " + Williams, Mrs. B. H. 34 South Seventh Street, " + Wilson, Mrs. E. M. 1300 Hawthorne Avenue, " + Watts, Miss Martha 425 University Avenue Southeast, " + Wakefield, Annie L. 1812 Nicollet Avenue, " + White, Miss Flora 529 Eighth Avenue Southeast, " + White, Mrs. E. 616 Franklin Avenue, " + Whitney, Mrs. A. 413 Grant Street, " + Wilson, Mrs. N. G. 424 Third Avenue Northeast, " + Willmas, Mrs. J. R. 510 First Avenue Northeast, " + West, Mrs. H. G. 200 Fourth Street Northeast, " + Wells, Mrs. T. B. " + Wilson, Mrs. M. G. 1115 Fifth Street Southeast, " + Wood, Mrs. Emma Excelsior, Minn. + Walker, Mrs. P. B. 726 First Avenue North, Minneapolis. + Walker, Mrs. James 716 University Avenue, " + White, Mrs. S. B. 1228 Fourth Street Southeast, " + Wilcox, Mrs. M. L. 716 University Avenue Southeast, " + Watson, Mrs. Geo. C. 2618 First Avenue South, " + Wolverton, Mrs. I. A. 802 Sixth Avenue South, " + Wolford, Mrs. W. L. 59 Tenth Street South, " + Whitney, Mrs. C. L. Box 178, " + Young, Mrs. S. J. 1721 Fourth Street Southeast, " + Yenney, P. F. P. St. Cloud, Minn. + Ziegler, Mrs. C. C. 2123 Lyndale Avenue North, Minneapolis. + + + + + INDEX + TO + MISS CORSON'S LECTURES. + + + Apple dumplings, baked, 33 + + Apple dumplings, steamed, 34 + + Apple meringue, 48 + + Apple pie, 40 + + + Beans, How to cook, 25 + + Beef a la mode rolls, 84 + + Beef, Baked tenderloin of, 91 + + Beef, Corned, 82 + + Beef, Fried steak, 35 + + Beef, To season and test when done, 37 + + Beef, To make tender, 38 + + Beef, Pounding, 37 + + Beef, Gravy for, 80 + + Beef, Pressed, 83 + + Beef, Roast, 76 + + Braising, French method, 79 + + Beets, To boil, 74 + + Bread, Graham, 44 + + Bread, Making, 41, 45, 46 + + Bread, Rolls, 47 + + Breading meats, 50 + + + Caramel for coloring soups, 39 + + Caramel custard, 85 + + Cabbage, To boil quickly, without odor, 81 + + Cabbage, To cook to serve with braised meat, 80 + + Carrots, Stewed, 73 + + Cheese crusts, 57 + + Cheese, Welsh rarebit, 96 + + Chicken, Fricasseed, 61 + + Chicken, Fried, 63 + + Chicken, Roast, 58 + + Cookery for the sick, 96 + Beef tea, 98 + Chicken, Broiled, 96 + Chicken, Barbecued, 97 + Jelly, Oatmeal, 97 + Rennet, 98 + Salad, Orange, 98 + Trout, Broiled, 97 + + + Dumplings, Apple, 33, 34 + + + Fat, To absorb after frying, 72 + + Fish, Cod, stewed in cream, 70 + + Fish, Cod cakes, 71 + + Fish, Fried, 65 + + Fish, Pickerel, fried, 89 + + Fish, White, to prepare, 28, 31 + + Fish, To remove odor of, 30 + + + Gravy, for meat, 58 + + + Hash, French, 91 + + Hash, Baked, 92 + + Hash, Corned beef, 93 + + Hominy, 64 + + + Lamb, Baked, 49 + + Lentils, How used, 26 + + Lettuce, To keep fresh, 89 + + Liver, Fried, 92 + + + Meats, Breading, 50 + + + Omelettes, Plain breakfast, 14 + + Omelettes, Light, 14 + + Onions, To remove odor of, 30 + + Oysters, breaded, 95 + + Oysters, Broiled with bacon, 95 + + Oysters, Broiled, plain, 95 + + Oyster fritters, 94 + + Oyster liquor, How to use, 94 + + Oysters, Philadelphia, 96 + + Oysters, Roast, 94 + + Oyster soup, 95 + + + Pastry, Light, 35 + + Pastry, Plain, 31 + + Peas, To wash, 88 + + Pie, Sliced apple, 40 + + Pie, Rhubarb, 46 + + Pie, To prevent juice from running out of, 47 + + Potatoes, Baked, 56 + + Potatoes, Boiled, 54 + + Potatoes, Stewed in butter, 12 + + Potatoes, To soak, 57 + + Poultry, To sew for roasting, 51 + + Pudding, Bread and apple, 44 + + Pudding, Cabinet, 66 + + + Quail, Boned, 15 + + + Rice, Piloff of, 90 + + + Saucepans, To clean, 12 + + Salmon, Boiled, with cream sauce, 9, 13 + + Soup, Beef and vegetable, 18, 21 + + Soup, Cream, 53 + + Soup, Caramel for coloring, 39 + + Soup, Clarify, 39 + + Soup, Pea, with crusts, 17, 26, 68 + + Soup, Tomato, 86 + + Soup as a stimulant, 20 + + Soup, Value of, 19 + + Soup, Stock for, 7 + + Spinach, To boil, 88 + + Stews, Brown, 27 + + Stews, Meat, 22 + + Stews, White, 23 + + + Turnips, To bake, 82 + + + Venison, with currant jelly, 75 + + Vegetables, To preserve color of in cooking, 87 + + + Welsh rarebit, 96 + + + Yeast, Use of, 43 + + + + +Transcriber's Note + + +The following typographical errors were corrected: + + Page Error + 4 sent to Miss Carson changed to sent to Miss Corson + 7 slowly head changed to slowly heat + 8 thoroughly wish changed to thoroughly wash + 10 tablespoonful of floor changed to tablespoonful of flour + 11 pans are pefectly changed to pans are perfectly + 12 _Question_: Do you use a wooden changed to _Question._ Do + you use a wooden + 13 in the appearence changed to in the appearance + 13 Ichotyophagus changed to Ichthyophagous + 17 friends in this changed to friends in the + 17 fresh. Al changed to fresh. All + 17 Then it beomes changed to Then it becomes + 18 tend to harded changed to tend to harden + 22 To day I am changed to To-day I am + 23 use cold meat changed to use cold meat, + 36 from this pieee changed to from this piece + 36 CARSON. No, decidedly changed to CORSON. No, + 37 CARSON. Of course changed to CORSON. Of course + 41 Obscured text in flour use reconstructed as flour in general use + 44 with it,if changed to with it, if + 51 deal of erase changed to deal of ease + 58 those little chese changed to those little cheese + 60 way of choping changed to way of chopping + 60 burning, becausea changed to burning, because a + 64 double boileryou changed to double boiler you + 69 softens at once, changed to softens at once. + 71 bowlfull changed to bowlful + 72 from greese, changed to from grease + 72 it from greese changed to it from grease + 72 manilla changed to manila + 72 that the greese changed to that the grease + 74 No, beats changed to No, beets + 74 skin of beats, changed to skin of beets + 80 part of the stock changed to part of the stalk + 82 that the cabbags changed to that the cabbage + 83 tablespoonful of flower changed to tablespoonful of flour + 88 two or thre changed to two or three + 92 in the tenderlonis changed to in the tenderloins + 92 that the fatter changed to that the faster + 94 wet towl changed to wet towel + 95 pinch of peper changed to pinch of pepper + 95 finely powdered, changed to finely powdered. + 98 BEAF TEA. changed to BEEF TEA. + 98 in an earthern changed to in an earthen + 101 Eighteenth Ave. S E. changed to Eighteenth Ave. S. E. + 111 316 Sixth Street Southesst, Minneaplis. changed to 316 Sixth + Street Southeast, Minneapolis + 111 Three-and-a-half changed to Three-and-a-Half + 111 St. Cloud, Minn changed to St. Cloud, Minn. + 115 Lyons, Iowa changed to Lyons, Iowa. + 119 merringue, changed to meringue, + 119 Section break added before Beans, How to cook, 25 + 120 Saucepans, To clean, 11 changed to Saucepans, To clean, 12 + +The following word was inconsistently spelled. + + Force meat / Forcemeat + + + + + +End of the Project Gutenberg EBook of A Course of Lectures on the Principles +of Domestic Economy and Cookery, by Juliet Corson + +*** END OF THIS PROJECT GUTENBERG EBOOK A COURSE OF LECTURES *** + +***** This file should be named 35567.txt or 35567.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/5/5/6/35567/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/35567.zip b/35567.zip Binary files differnew file mode 100644 index 0000000..7e7ad03 --- /dev/null +++ b/35567.zip diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..fe3a8a8 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #35567 (https://www.gutenberg.org/ebooks/35567) |