Show THE THE COOKING CLASS The attendance ai tit the cooking lec lectures lec- lec lectures tures is at each ou meeting showing that lb II t the of Salt Sail Lake are taking an au active interest Ju in the lb tb practical pra science i nce Of ol housekeeping hou fUt Tut eta last Jaal evening w were were ru cereals anu stewed meats weats Mr Mrs Ewing con considers hasty pud PUti- pudding pudding ding misnamed inasmuch m ucb aa as it n r re- re requires re requites quires quites to be cooked cook two hours Tomake To Tomake Tomake make It K moisten a cup of white meal Cora Cora- meal with half a Cup ul of u cold water then turn it U into luto au en open in there is 18 three cups or bulling water Cook for tor fifteen minutes in the ht open opeo saucepan J-ao J tb then n turu turn I it into luto tbt labor a implement Implement a and boner and cook fur lor r an hour bour and ana a half baU or two Hours with a gentle b heat at AU All stirring i is no be a avoided W when possible in IU cooking cereals gulled Rn wheat rolled oats oata and rolled roUd barley are prepared Vr ared similarly and an make excellent 8 They should b be cooked in a boiler bollei for tor an hour bour and aDU a hall hail WV tw Wu measures of Water ater to toODe toone toone one ODe ot of grain gralD salted nailed to taste wheat is 18 Jar far richer than tb an rolled Wheat and though it requires three boua cooking it II can cao be prepared tor lor breakfast by being cooked the day before it 1 is set lIet aside alde in the double boiler anti and re beaten by putting boiling water wates In the lower luer part and aDd setting on the lobe stove tove until the mush is heated i through Farina and an are more mure quickly cooked requiring only halt half Oan an an hour Farina I is cooked as al follows elUt elgut measures of or liquid to one ODe Of ol grain though it can be cooked in water alone half wick wuk and aad ball hall water I la is preferable When the be liquid begins begin to boil bod scatter Ili tote the e farina stirring constantly Mrs Mis r Ef g Iliad bud stewed slewed I for tor the class oj I t a young Joung chicken and she explained tuat tua her ber method f for tr r stewing chicken lamb veal and beef were the same ame l Cut uLlo in pieces suitable for serving anu put in the kettle in order wings gizzards ana anu hearts heans at lit the bottom then theu the tue neck the back sou aDU me cue breast on top top A young chicken will require to he ha cooked in lu a hot bot water for two hour bour fur tor ao au o 0 d wore more water and longer lunger cooking is re required re- re requited required To make a thickening thicken rig pour off toe broth into a bowl skim on off the theU theal al 11 U melt a of ot piece butter butler stir into Iulo it tWIce as aa much floor and aud a little cream if f you desire and stir in the broth Your back over the chicken and it ir is 18 ready lur fur serving The sut for tor the be next neat lesson will he tb the e waning maing of ot soups sou pI |