A Course of Lectures on the Principles of Domestic Economy and Cookery

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