Show J THE COOKING bCHOOL ANOTHER INSTRUCTIVE LECTURE lixOIlER GIVEN BY MRS EWIXG I I She Talks to the Ladies About Salads Sal-ads Lettuce and Celery For Ripening IomntoesViands Fit 1 For the Gods FIj I Mrs EwIngs fifth lecture on Cookery waii equally interesting and profitable wi h those which preceded i Her subject yesterday was Salads and she discussed bdth generally and specifically those essentials of the de riguer dinner and luncheon This said she holding il the view of her hearers 3 bit jQf crisp green lettuce let-tuce is one of thefinest most delicate anti most delicious salad materials in the world especially where it can be procured in the excellent condition in which I have foundHt in your markets The lady said at fe a greafc mistake to suppose that salads must be savagely sour The flavor of which we sfrouM first be oonscfous on > tasting tWem is salt afterwards the acid flavor should be noticed then the pepper It is a crude salad that is sharply sour and hot with condiments The principle that should govern in the mixture is harmony har-mony iin a general way with a noticeable notice-able contrast That is the rule that is followed Tjy the wise hostess im arranging arrang-ing her list of guests for an evening or a dinner The company should be harmonious har-monious but one or two must be thrown iru to add spice and prevent dullness Incidentally the lady reminded re-minded her audience that a principle that should never be forgotten by managers of the cuisine is that two highly flavored fruits or foods should never be mixed in one dish They do not harmonize and furthermore there would be a prodigal waste of flavors For the benefit of the ladies who do not use olive oil an their manages Mrs Ewing prepared a dressing in which butter and cream took the place of the oilSix Six itablespoonsful of vinegar three eggs and the substitute for oil were the ingredients of a concoction brewed while the lady continued her lecture She called the attention of the ladfes to the proper manner of stirring the mixture and during the preparation of the dressing showed that the successor success-or failure of a salad may depend upon the depth of the bowl used in beating eggsLettuce Lettuce and celery she remarked must be kept in ice wafer or on ice to preserve their flavor and crispness When wilted or broken they rapidly deteriorate de-teriorate in flavor Mrs Ewing always uses the French dressing on lettuce cucumber and endive en-dive salads The relative amounts of celery and chicken to be used in a salad would depend de-pend upon the time at which it were served If at a luncheon or evening party where it would be the principal article served she would use two measures meas-ures of chicken and one of celery At a dinner she would serve the proportions propor-tions An excellent salad course for a dinner din-ner consists of lettuce salad cheese straws and salted almonds Mrs Ewlng recommended a mixture of white and red pepper for seasoning salads A valuable hint was that for ripening tomatoes Full grown halfrip tomatoes toma-toes can well ripen in thirtysix hours if wiped dry wrapped in flannel placed in a basket covered with paper and set in a warm place in a dark room The lady prepare chicken tomato and potato salads tit for the gods and dainty viands were passed about that each lady might have a morsel There was also a delicious fruit salad composed of equal tarts of orange pulp grapes and pineapples joined in a solid appetizing form by gelatine Today Mrs Ewing will give a bread lesson at 10 a m The afternoon lesson les-son will be omitted On Thursday the subject will be Frying on Friday Chaffing Dish Cookery and on Saturday Sat-urday Delicate Desserts Bach day the audiences in attendance attend-ance upon these lectures are larger than on the previous days Notebooks ore being more judiciously used and interest increases all of wfhich prove llat the ladies of Salt Lake know a good thing when they see it |