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Show Cooking School Will be Best Ever To Tell Secrets of French Cookery Dishes Prepared Are Eaten by Guests MISS EDITH CL1FT, culinary demonstrator nd lecturer, who has arrived in Salt Lake to take charge of The j Telegram's annual cooking school in the ballroom of the Hotel 1 Utah next week. i : . r I a. si ' I Si ssasasasssssBBasBaasastasBaaauBsaMasauBaaidsaa Lecturer Returns From European Trip, Where "She Visited Humble Homes to Learn the Methods pf Food Preparation in Several Countries AFTER an extrnnive tour of England and France, which led from firraidca of thatched cottages in Brittany, where ahe listened to the clatter of wooden ahoea on tiled floor, to the quaint old fashioned taverns in an English maritime hamlet, Mins Edith Clift, noted lecturer and demonstrator of culinary subjects, has arrived in. Salt Lake to make preparations for The Telegram's fourteenth annual cooking school, -which will be hj?ld next week ; in the ballroom of the HoteJ LHalL wlb. 1 115 o'clock Monday afternoon, and there will follow a session I ieach afternoon of the entire week. Miss Clift was again engaged to conduct the school because of the school's growing popularity under her able direction and because of her extensive ex-tensive traveling she comes this ye.ir with the sincere anticipation of making mak-ing It the biggest and best school In tha Institution's history. Hhe Is well prepared to do this for she has vHlt?d remote corners of two countries during dur-ing the past year gleaning culinary sec re t s from t wo peoples, recogn I xed to be the world leaders In the art of cooking. Unlike the majority of lecturers and demonstrator, who make flying trips to the most exp riffle and well known cafes of Paris and chat with facetious chefs alru: how they became famoja and the turpfil-'ift -f their pet nnre Mlas Clift went Into the homes of the peasants and peeked behind cap-board cap-board doors to find the secrets of the delicious dishes set before her. She watched the preparation of foods In all manner of homes and public. eating houses In FYs nee and In England put up at some of the oldest taverna and hotels snd there uncovered many more valuable tips on ths subject. Explaining the secret of French cookery will be one of the most facln-ating facln-ating features of Miss Cliffs lectures. She says that thla secret can be disclosed dis-closed In Just two words, flavor and slmplliclty. She aays that perhaps this, does not agree with what one thinks of French cooking aa viewed In French eating places of America and she says that thla cooking' Is not ths genuine French cookery. "With the French women It Is not merely something to eat because the family must havs food, but it must also be a delight to the eye. the palate and the atomach," she said. The most common French seasonings Miss Clift ys are thyme, marjoram, parsley and chives, all Inexpenalve herbs which can be grown In the home I garden and which give delicious flavors. helpful Information that wllr be pro vlded by Miss Clift an any subject connected with food. Its effect oa tha boddjrgosJMojn I A peek Into the typlral French cupboard cup-board will reveal anchovy sauce, to. baaco aauce, meat extracta, mu ah room, cataup. tomato paste tarragon vlnejrar and Worcestershire sauce, she says. Many more Interesting; thinre on the subject of French coo kins; will be revealed re-vealed to those who attend the school aa will also many valuable ones on cook (nit In Kn eland All foods prepared by Miss Clift on the .dtmonstrat.on platform will be! i served as samples to those In attend-' a nee. Many attractive and Interesting- J booths will be featured as In this year only In a rreater variety and more j all urine- manner. j Hundreds of dollars of useful prises will be offered tha year for winners -In the ha kins; contest which will be staffed the last day of school and In : which any one may participate. 1 Plana for the school are not corn- ( pie ted as yet, but It Is understood that i It will eclipse any previous school j in variety of features and ffeaulnefti |