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Show KITCHEN LIKENED UNTO LABORATORY ; ci5 & & (EXACT METHODS SHOULD RULE THERE Mrs. Kate Brew Vaughn, who will give practical demonstrations in The Tribune's "Better Foods Better Homes" school, opening in the Salt Lake theater at 2:30 tomorrow afternoon. I PROGRAMME FOR MONDAY AFTERNOON. SUBJECT: "Eflicient Home Making." MENU: Omelet Peas Muffins Lady Orange Cake, Cream Icing Mrs. Kate Brew Vaughn, sT who will give practical :- - .".Av sS..,v gj demonstrations in - The Tribune's .: - fc. J "Better Foods J ""' 1 1 Better Homes" V , j j , school, opening in (V the Salt Lake theater " y " X - s r -" ' x at 2:30 tomorrow , ' K , 1 . f ,',! i i !. afternoon. tfi i j, vij PROGRAMME FOR MONDAY "V ' AFTERNOON. f . XN,,' "" j SUBJECT: C ' I "Eflicient Home Making." ) s, I MENU: 1 '"' Omelet Peas I i ,i!?j ,5i M Muffins j. , f is; Lady Orange Cake, Cream Icing w U') M ; ; - $ Expert in Cookery Says Food Influences Human Hu-man Character. THK doctrine that the kitchen is a laboratory is taught by Mrs. Kate Brew Vaughn, the kitchen expert, who will lecture and give cooking lessons for the women of Salt Lake City at the Salt Lake theater for a week, beginning tomorrow afternoon at 2:30 o'clock. Mrs. Vaughn says that the woman who does not like the thought of calling herself a cook can call her kitchen a. chemist's shop, herself a chemist, and her kitchen table a laboratory. labora-tory. In her cookery lessons Mrs. Vaughn emphasizes the importance at all times for standard measurements, showing how this is just as . necessary in mixing up foods as in mixing medicines. She advises ad-vises her clashes against using pinches for measuring, as one person will have a much lighter-lingered pinch than others. Mrs. Vaughn not only cooks, but she knows how to cook, which is not absolutely abso-lutely true of every woman who prepares three meals a day. The subject has been studied very carefully and scientili-'ally by hor and she carefully explains all of Its processes. Must Be Exact. She will show in her work here next week how ilrelcss cookery minimizes the cost of living, but is not a magic process by which i ncantatlon is used and marvelous mar-velous results accidentally arrived at. It is entirely practical and requires as much thought as is given to any other cookery effort. In her cookery lessons she makes biscuits bis-cuits and bread, shows how to cook meats and vegetables a nil how to at tractively garnish all the dishes prepared. Cake baking will receive special at tent ion. Mrs. Vaughn uses the old-fashioned way of putting her hands into the cake dough to perform tho creaming, saying this is better than a spoon. Incidentally she deprecates the carelessness of some housewives as to the beauty of their hands and recommends the use of ruhber gloves for rough work, the dish mop and t lie wash in t: ma chine. She says there is i.e. held of labor whore makeshifts will produce poorer results than in the home. Get Proper Foods. One thing Mi s. Vaughn emphasizes in every lesson in her Better Foods-Hetter Homes course is the importance of selecting se-lecting proper foods. She says that if mothers will devote, as much itme to selecting se-lecting foods for their children as they do in providing pretty clothes for t lie in we will lime a stronger, healthier, better 1 race. In talking about the value of foods, S Mrs. Vaughn says a nation is no better .than 'he fond its people eat. she proves ; tlits assertion ami many others which she ' makes from day to day in iier Better Foods-Better homes course. Tomorrow Mrs. Vaughn will open The Tribune Better Foods- Better Monies 'school in the Sa!t Lake theater witu a lieipful talk on "Kfticient Home .Making." which will int crest every home maker and housekpt-ppf in this city. All are cordially invite-, to hoar her. The lecture ami cookery course is absolutely free. |