As airead y announced Miss Matüda Lees Dods, a gradúate of a school of eookery at Edinburgh, lias delivered a course oflectures on that subject in Detroit Illusüating her remarks by actually preparing and cooking the different dishes desoribed, she drew large audiences oí interested ladies and awakened considerable enthusiastn for better methods of cookery. The following are samiles of her work before an audience: TKUSSINO A FOWI.. Miss Dods took a needle and pieee of Btring, remarking that the needle was better than the skew, which bieaks the flesh. She first passed the ligedle throiigh the under part of the wing. then thvough the top part of the leg. and then straight through the éy, tb ottr W "f! wing, bringing the 't wo etids together, which were then sec-urely tied. Another needle was threaded and passed as close to the backbone as possible, then over one leg ; through the breast and over the other leg, when the string was also tied. Trnssing for roasting should be done the saine way, except that the fat of the fowl should not be taken off, the claws only being removed. Miss Dods then plunged the fowl into boiling water into which a spoonful of salt had previonsly b'en throwii. It was boiled 1 hour and 20 minutes. When done a dressing was prepared and thrown over it. This was made from 2 hard boiled eggs, 2 ouiiees of butter, one ounce of flour, 3 gills of milk, and a little pepper and salt. Miss Dods first removed the whites from the eggs and chopping them into pieces, The butter was nielted in a little saucepan, after which the llour was mixed with it and well stirred. The milk was added, and when the mix ture boiled the pepper was thrown in. When it boiled it was allowed to cook two minutes. The whites of eggs were then added. The strings were removed froni. the fowla and the dressing poured over the breast. A , wire seive was then introduced aud ' the yolks grated through it on to the fowl. AVhen this was done, it was pronounced ready ior inspection, and it looked like a dainty dish. M.VKING MILK RCttXf. Miss Dods then initiated her audience into the mysteries of making milk rolls. The ingredients nsed were 1 pound of flour, 1 ounee of butter, 1 ounce of sugar, a large pinch of salt, a teaspoonfnl of baking-powder, nul a pint of new milk. The flour was placed in a bowl, and the butter, salt and sngar added. The quant ities were then mixed with the fingere, after which the baking-powder was added. Then the mi't was poured in, and here Miss Dod.s remarkeü parenineucany that siillicient milk should be used to make very dry dough, as the. dryer the uuagii :nr botter ttie baking-powder ïises. The board was then lioured slightly, and the mixture turned out and lightly kneaded, as the less the riough is handled the better the rolls will be. The dough was cut in six pieces, each heing cut across the top. They should be cooked 15 minutes on aslightly floured baking-tin in a quick oven. As baking powder begins to ferment as soon as it is wet, Miss Dods explained that it should be got into the oven as speedily as possible. When done, the, rolls were brushed withmilk and sprinkled with sugar, and then placed in the oven to dry, remaining there one minute, when they were ready lor the table. CUXINABY TROVEKBS. Miss Dods' lecturesabound in bits of useful information, from which an excliange compiles what it calis "twentyfonr proverbs in cooking" as follows: There is greenness in onions and potatoes that renders them hard to digest. For health's sake, put them in warm water an hour before cooking. The only kind of a stove with which you can preserve a uniform heat is a gas stove ; with it you can simmer a pot for an hour or boil it at the same rate for twenty minutes. (Jood flbur is not tested by its cotor. -White flour may not be the best. The test of good flour isby theamount of water it absorbs. In cooking a fowl, toascertain when it is done, put a skewer into the breast, and i f the breast is tender the fowl is done. A few dried or preserved cherries, with the stones out, are the very best thing possible to garnish sweet dishes. Single creain is eream that has stood on the inilk twelve hours. It is best for teaandcoffee. Doublé creara stands on its milk twenty-four hours, and creain for butter frequently stands forty-eight hours. Creain that is to be whipped should uot be butter cream, lest in whipping it change to butter. To beat the whites of eggs quickly, put in a pinch of salt. The cooler the eggs the quicker they will froth. Salt cools and also freshens them. In boiling eggs hard, put them in boiling water. It will prevent the yolk from coloring black. Y"ou must never attempt to boil the dressing of a clear soup in the stock, for it will always discolor the soup. In makiug any sauce, put the butter and llour together, and your sauce will never be lumpy. Whenever you see your sauce boil irouithe sides of-pan, you may know your flour or corn starch is done. Boiled fowl with sauce, over which grate the yolk of eggs, is a magniíicent dish for lnncheon. Tepid water is produced by combining two-thirds cold and one-third boiling water. To make maccaroni tender, put it in colil water and bring it to a boil. It will then be mucb more tender tlianif put into hot water or stewed in milk. 'J'he yolk of eggs binds the ernst ïnut'h hetter than the wliites. A.ppl5 it to the edges witli a brush. Old pot atoes may be freshened up by plungingthem Into coM water before cookir.g them. Never put a pudding that is to be steamed into anything else than a dry mold. Never wash raisins that are to be nsed in sweet dishes. It will make the pudding heavy. To clean them, wipe in a dry towel. To brown sugar tor sauce, or fot puddings, put the sugar in a perfectly dry saueepan. 11' the pan is the least bit wet, the migar will burn and you will spoil your saucepan. Cutlets and stakes may be fried as wel] BS broiled, but they must. be put in hot bvttter or lard. The giease is hot enough wlien Itthrowa off ablulsb smoke. The water used in inixing bread must be tepid hot. If it is too hot the loai' will be fnll of great holos. To boil potatoes Huccessfully. Wlien the skin breaks, pour ofl the water and let them finish cooking in theiv own steani. In making a crust of any kind, do not melt the lard in the flour. Melting will injure the erust. In bolling dumpling of any kind, put them in the water one at a time. I f they are put in together they will mix with each otber.