Show Experts Select Winners in Pastry Conies Conlest Salt Lake Midvale Women Take Top Oven Awards B By Ann Ward Vho Who bakes a better cake 1 According According According Ac Ac- cording to five home economic experts experts experts ex ex- Mrs W. W J. J Chiesman 1451 1 Elaine Blaine ave ave and Mrs airs Bessie Milne Mime I Midvale are tops when it comes to conquering the cake ake batter Mrs Chiesman Friday was awarded first prize in The Salt Lake Tribune-Salt Tribune Lake Telegram Electric All-Electric Festival of Cookery shortening cake division and Mrs Milne won that honor in the angel and sponge cake division Other winners in the shortening shortening shorten shorten- I ing cake division division and and ladies take takeI I note were note were Dr R. R George Latimer Latimer Latimer Lati Lati- mer 1564 Yale and Mrs Roger Gunn Cunn 2825 Fillmore who were given second and third places re re- re Other Winners inners Second and third prize in the angel and sponge cake cal e division I I went to Mrs Max Cowan East and Mrs L L. A. A Clark of Pleasant Grove These talented bakers of cakes entered their pastries in competition competition competition compe compe- with approximately other Salt Lake homemakers Thursday afternoon Among prizes which were awarded to the six winners were an electric stove an electric blanket blanket blanket blan blan- ket and electric mixer radio pho combination v va vacuum a c u u m with all attachments and a ladys lady's jewel 17 wristwatch The Thein winners winners win win- inners ners were announced at the last session of the cooking school Friday Friday Friday Fri Fri- day afternoon Cakes Calie on Display Fairly g groaning r o 0 a ani n i n g under the weight of the delicious concoctions of angel food sponge and shortening shortening shortening shorten shorten- ing cakes cales were rows rows rows' of bf display tables on the mezzanine of the Hotel Utah Eager housewives and obedient husbands paraded through the thc lobby carefully carrying the fruits of the morning baking labors The cakes were listed and entered ir irr their respective di divisions Then proudly waving their little kittle white flags of identification the they patiently patiently pa pa- paI I waited with fellow cakes until judging time I I Judges who really know their batter were Miss Priscilla Rowland Rowland Rowland Row Row- i land Mrs Nels Mrs Hazel Stevens Mrs Vilate White and Mrs Geneve Leonard Go on Display I Cakes Calces were put on display before before before be be- fore the fourth session of the I school and while class was being being- held the judges were busy with I their sampling The cakes were 1 graded according to technical qualities I Meanwhile the smell of Hungarian Hungarian Hungarian Hun Hun- garian goulash g enticed the audiences audience's audiences audience's audiences audience's audi audi- ence's Bohemian nature to the cooking school where Miss Helen Shepard and Miss Dorothy Hoiland Holland Holland Hol Hoi land again hypnotized the guests with their amazing cooking act A quick review of the meat meal principles and the women understood understood understood under under- stood the of the treatment treatment treatment treat treat- ment the beef chucks received for forthe forthe forthe the goulash the seasoning that gave this dish new sparkle Caraway seeds and diced onion added t to this economical dish Potent S Seasoning Cooked Cooled in moist heat hent were kidneys kidneys kid kid- s ne and sausage for Cor the spaghetti spaghetti spa spa- ghetti dish and labeled as mighty potent even e the seasonings used Con Continued tI n uell on Page 33 Col Cul 3 COOKING SCHOOL Continued from Page 17 11 I II I here Four cloves doves of garlic and I one small onion were responsible And the trick of the week is the use of or lard tard when cooking coo ng spaghetti 1 1 tablespoon of the shortening added to the spaghetti will keep it from boiling over And if C the grease is rubbed around the top of or orthe the cooking pan the urge to boll boil over is ig completely squelched Miss Shepard explained The quick bread of the day was called apricot bread and when we saw it later in the parade of foods served with a whipped up creamed cheese we knew what hat we would I serve the next time the bridge club met And as if we hadn't seen enough of the fanciest of oC cal cakes es the two young experts got into the act with their double fudge cake cal Using the conventional method of mixing Miss Shepard whose chatter chatter chatter chat chat- ter while she works is i most educational educational educational edu edu- explained that the annoying annoying annoy annoy- ing mg tunnels often found in cakes cales is due to over Vinegar we learned will sour cream and water is used to accurately measure shor shortening Pan fried veal cutlets were accompanied accompanied ac ac- ac- ac companied by onion squares for onion lovers tover and when served with the veal cutlet gravy our guess uess is isI that nothing could be finer I Smoked picnic w which v h i c h we learned refers to ham took the tile roasting it received well due to the trick of or leaving the rind on this keeps in liquid while white the baking baking baking bak bak- ing is going on Cheese added the new tang to the old-fashioned old apple pie Grated ch Cheddar ldar was sprinkled over the apples before the top crust was as perched on the filling A cookery quiz contest at intermission intermission intermission inter inter- mission proved that Salt Lake homemakers erg not only have been i entertained at Rt cooking cookin school schoot bulI but bul I th thy they y have learned something as velL well |