Show LECTURES ON COOKING We Wednesday ne day morning Mr Mrs Ewing save gave an extra lesson lemon on the import all ant nt topic of ot waking making for tor the bine bane bene- benefit nt fit ot of those who took the course aster alter the he first fint lecture The simple and easy r Mr Mrs Ewing has baa of ot making br bread ad and amI yet bring forth most mout results is 18 1 qUIte refreshing for tor the average maker bread consumes a great deal of ot time and aad uses u e a quantity of ot In the process This method does joe away entirely with the setting of yeast and the making of ot the sponge to torise tofile rise over night provided one learns learn where the compressed comI yeast yeut can b be purchased This yeast has nui been pro pro- pronounced pronounced by prominent chemists as superior to the brewers brewer's brewer yeast and an of course coune does away with considerable labor Jabor When preparing bread cover yeast east cake oake broken with cold water use bait a pint of or milk and half halt a pint of warm water be sure ure the temperature ot of the mixture Is ii only lukewarm or five seventy degrees degreef add aad an even teaspoonful of salt and aud Into this tail mix mix- mixture mixture mix mixture ture of milk mUk water and salt nit put the yeast now dissolved di dl and stir tir the sifted tour flour High patent paten t flour dour makes make not only the beat belt bread but the most nutritious stir tir with a wooden spoon until the dough is ii stiff tiff enough to tak take on the board and aud ao work with the palm ot of the hand when the dough will work without sticking either to the board or of the bands then you may know you have baVe flour dour enough enouch and it is sufficiently worked Have a greased bowl bow ready and Bd place the dough In It to rl rise e Let it stand tand three hours hour In a place not warmer than five leventy-five seventy five degrees degree Atthe At Atthe the end of at that time it will wUI be ready to put in the pans pani Divide your bread Into a as many parts part a as ae you intend to tomake tomake make loaves ana and work alternately When placed In the pans pani the bread should bould stand tand Just juit one hour before baking Every time it 1 Is set ec to rise be sure ure to brush it over with a little melted butter or lard to prevent a crust Irom forming Three hundred and andI I five seventy degrees degree is II the proper temperature for the oven Mrs Mr Ewing baked for tor her class loaves rolls rolli and sticks soup and 0 o o many important suggestions and Ideas about different yeasts brands brandi of at flour dour and modes model ef of baking To make bread ai as she he make makes it one oae should bould not nat only have bave her recipe but should have bave her ber instruction To re see bow how it Is 1 made madeli Is 1 far tar better than to be told by others and the same a e rule ll is good for tor all ail other things as M well u as a bread Some people think this hi dentine cooking and the inauguration at 01 cooking schools is II merely a fad tad It If so 10 o be thankful for a aI I really sensible fad tad at least The class that attends attend these lectures lecture fully shows the Importance and value of the th lessons les- les sons oni among the most Interested lis- lis listeners listeners li tenen are noticed the wives of ot many of cd the city's leading physIcians and chemists Tomorrow the su subject ot will willbe willbe willbe be dIsh chafing cookery Such were the edibles edible served to Miss cooking class clar Thursday after after- afternoon afternoon afternoon noon and the trying subject frying Ewing declares declare to be quite as a import import- important important important ant a as broiling or roa roasting ting for tor at its best it aid aids aide digestion and is ii as much rel rel- rel relIshed relished An eminent physIcian is ii ed ad as saying No food toad ever perfectly digests and i Is assimilated unless r it Is relished in the eating Before beginning th the lecture Mrs Ewing showed bowed the class olam a large piece ot of cheese cloth which she he pronounced the brown paper she ibe used for draining toad food Some Borne people recommend brown paper which Mrs Mn Ewing declares not clean because b cause if Is naad made malie from such dirty rags rage the cheese cheer cloth r is easily washed even when very greasy if washed first fint in cold colli water The underlying principle of or broiling and trying Is i similar the object being Brat to perfectly eare seare the surface only trying Is I done under boiling fat Have ready a large quantity of ot boiling lat fat fat it jt may be cottonseed oil aU olive oil oU if it you youre are re extravagant enough lard or drip drip- dripping drip Dine ping Ding It is 18 of the first fint import import- importance importance importance ance to ha have ve the fat hut so hot bot that it will instantly begin bello belloto to temperature cook-temperature cook perhaps Jive five hundred degrees The same ame kettle or of tat fat may be used from Irom eight to ten times and oae one after another tried fried In It providing it is II properly cared for tor It if the lat fat is hot enough it will give so DO flavor but should bould there be danger of flavor it can be removed in the follow follow- following following ing manner as ai soon loon as ai the food load is taken from tram tile the fat put in a few sticks ot of raw potato remove from tram the fire ae as soon oon as ai sufficiently cooled strain through a cheese cloth and set aside for lor urther use uie A wire basKet Is us used d to hold the article fried tried while in ID the boil boil- boilIng bolling Ing fat from this thil basket of ot course the meats are easily moved without break break- breaking breaking ing The first prepared was wai the codfish but before belore any frying was wac done dooe donea a 1 batter for or proof greese-proof cooks g g wa was wae made This Thia consists of one egg andone and andone andone one tablespoonful of at cold water beaten until the egg li is so 10 broken that a spoon spoon- tul lul can be lifted up without dropping Have ready al also o a plate of ot bread breadcrumbs breadcrumbs crumbs prepared from tram dry pieces piece or crusts of bread rolled and silted sifted Bread Breadcrumb Breadcrumbs crumbs crumb are preferred to cracker crumbs for tor oysters oyten mush and all manner of croquettes because they brown more qUIckly but for tor chicken chickens birds birdi grouse or flab the ibe cracker crumbs are pre pr- preferred The one thing that does doel not need Deed protection from the grease greese is 1 the potato and of at course coune no batter Is ii used for it II cut slips Blips lengthwise of the potato about half balt baltas as ai thick as ae a a silver eUver dollar doHar twist them to a curve curTe with the hand band and allow to stand tand in ice toe water when ready to fry drop Into the fat fatone fatone fatone one at a time in quick succession alou iou and you w will III have some lome brown and aDd dome ome a lighter a very tempting dish diah I IFor I For codfish balls balli have the fish fishI washed abed picked free tree from bone bOlle J and skin kin and soaked leaked for tor abo shoot about t an hour bour lu in I cold water water ter Never freshen by boiling it destroys the flavor davor Have the same quantity of at potato peeled and sliced place potato on top of at fish oah and cover with boiling water place place on an the stove and cook until dove doue drain and mash together put in a tablespoonful of cream or butter and milk slightly cool allow one egg to every teacupful of fish fi band and potatoes stir tir in with a fork tork dip by the spoonful in the boiling balling fat when done drain and serve erve These fish balls baU were pronounced very fine by the members of ot the class who tested them and a leading grocer was wai heard to remark that be had ball sold more codfish within a half baIt hour after the class clar than he bad had before In a fortnight Chicken croquettes oysters oyten and chicken were all ail fried tried in a similar manner only the oyster received receive two in the batter baiter both before and after atter the crumbs crumb and one must be sure In the case oase of the edible that the batter covers it all over every particle In III placing the lobe edibles in the basket to fry be sure ure they do not touch each other All fried trIed meats look well garnished with curled celery or lemon lon a sprig prig of After showing bowing the claw class the alcohol lamp the cover the pan for tor the water and aDd the pan for lor the food foo which arti artt- art articles ales cles ole combined mean the chad og dish Mrs Ewing said aid all aU those things thing which require but little cooking cocking such uch as a Cheese codfish chipped beef all aU man man- manI manner manner ner Der of odds odd and ends endi to be warmed re-warmed I are better cooked W with the chafing dish The rhe difference between fine n cooking and poor lies in the little points Be careful to attend to every little detail if it you with wish to be successful ant always alway remember one true rue point that it is 18 not the food that Is li eaten which 0 so o much as the food toad that isn't eaten because of at bad cooking BY knowing how to use uie the odds and eDd ends that are so o often otten thrown away one can have bave very appetizing dishes served with little or no expense such as the mock terrapin which was wai one of ot the articles prepared with the chafing dish Mrs Mn Ewing estimates that chat a family of ot four tour persons can live Jive II ve excel excel- excellently as as aa well in tact fact as a one wants wante at the rate of at a dollar and aDd a halt balt each Ia a week Im In marketing buy nothing of at an Interior inferior quality and arrange to have your dishes serve erve so 80 o a as to harmonize for forI example never verve celery with fl fish flah hor I or shell fish because beau e lettuce and I are better while the celery Is li always best with chicken veal and i sweet sweet- sweetbreads sweetbreads breads and you want a variety and a difference in your salads and your sauces The first fint and one of the daintiest preparations tons for the chafing dl dish h was the Wel Welsh h rarebit The success or failure of this dish depends depend ally aUy upon the quality of the cheese When I purchasing cheese be sure lure ure it is II tender and easily dissolves while eating rich cream cheese When It is stale tale grate up fine and to each cup of grated cheese add a tea teaspoonful of ot butter and aDd tour lour tablespoonfuls of or cream some people use ule beer or ale a little salt nic and andred andred andred red pepper ml mix all together anti aad put iu in indish dish diab over hot water keep the cheese moving and when it Iii ii la liquid or creamy and aDd smooth It li is done dons Have ready a platter of ot dry toast buttered bu and pour the cheese over li it It If deft 14 un- un under under un under der a heat beat to 0 tout toast the cheese a little It n is somewhat Improved but is II always alway a sharp barp tasty breakfast dish Mock This terrapin was wac a delicious dish h made from the odds odda and anus First Filst there were yolks jolka of ot eggs egga gg which bad been beun saved caved while making angel or other delicate cakes by drop drop- dropping pine drop ping when the egg was waa first fint broken into a pan of hot but water doubtless many a cook coos will wUI be glad or ot tune that tn t hint bint then there th r might b be a little HUJe colu chicken or turkey or veal any veal any or aU all of them finely them finely minced stIrred with the eggs g and aDd it If you bar have a little chicken n broth use ur that also alio and stir tir aU all into full a sauce made mad of two fuls of ot flour half balf as an much butter as flour and cream enough to make a rich smooth sauce into this pour canned mushroom if it more flavor is la desired add lemon juice to taste Creamed fish cod cod and frizzled d b beef were the other dish chafing preparations preparation tion The latter makes a fine camp camp- cam out log out p-int-out dish di b and Is ii quite quit a relish f for r breakfast t or upper supper at aL any time Ume Drop the thinly shaved beef Into boiling butter and turn It about cook coos quickly when slightly shrunken and aDd giving evidence of ot having bavIng hav hav- having ing been cooked dust dirt in a little flour dour dourand and let Jet it slightly lightly brown then add water and milk mUk in equal parts The lecturer gave care the brands branda ol ot several condensed milks milk that are unsweetened and she be rather prefers the condensed milk to the fresh freab milk with dried beet beef believing that it Improves the taste tatt It harmonizes so o well with the smoked beef and of ot course when camping in inthe inthe the mountains ft It r is more easily ob- ob obtained obtained ob obtained The scalloped oysters oyten made a very appetizing dish diah and one easily pre pre- prepared prepared pared Mn Mrs Ewing informed her bet class that she ebe he learned how bow to prepare this dish many years jean ago on 00 the eastern shore more of ot Maryland and andIn andin andin In Maryland they know how bow to cook everything especially oysters oyten and terrapin Have ready a plate ot of bread J crumbs cramb prepared from bread three days day old season anon the crumb crumbs with nIt malt alt an and pepper and moisten nol ten with melted butter season eason highly because the crumbs flavor the oysters Cover the bottom of or a shallow hallow Clieh lightly with th- th th crumb crumbs then cover the crumbs with the oysters oyten lifting each oyster by sticking the fork through the firm pars pan then bread crumbs crumb and so eo soon oon ou on alternately until you have hare two I layers of oysters oyten and aud three of ot crumbs The top layer of crumbs crumb should hould be the thickest brown in the oven An oyster should bould be quickly co ked there there- for tor the need of a shallow hallow dl dish h HaveIt Have HaveIt Haveit It aa as large Jarge M as you please plea but only deep enough for tor two layers layer of ot oysters oyten |