Show I a r a i p- p pr r M o S as Y r s r i I F n t I IP Ie It l t i 1 P 1 Thill e f s t Favorite Menus and J 1 i raf J t tt t i it t t l Fv i Recipes of the Fash- Fash t t tr q k ka r y MN 1 S Sc Heiress FF Society c ety a c A r Who Is Crazy Crazy About A bout i y 7 b t F FM 4 M and Has Cooking f e it a Y Sensibly Taken Threes Three i t 3 Courses Course in in the Hous House House- rw I is 4 M iJ wifely Art to Fit l Herself for the theN thel N cook cook- k 1 K JY r C ang in Gloria Glona Gould is z z 13 S of ofU fondest Duties D U t leS 0 of f br dancing damn at several and s r F r fashionable p s 's t ts t p r YR ie 7 y o 0 I a charity f Married 71 IT d Life Lc benefit 1 a ah h rr 11 II e l has shown an t ts tr s r vJ 3 s i CS Va r Below the G uld mansion at Lakewood N J where v accomplished mistress P of ofF e F t ta a a aRl the heiress passed paned her childhood days K the art I I A Ar Y 1 hf b 1 kyt V w id idl e r rb F FIRx L T l lY I 4 r r 8 7 It 41 I II P nr g Arro l Fr r F I a t a aY Y 1 rR t ac c d dg k ky y f g x k iS e i 1 Are k T y t 3 s t iw 6 r I MK dt A G Git it yG p J 7 7 1 i M y d a I d I I I A r rax y krene tr aar b y se IX I p I uK f DEXTER CANA CANAPE rt q t p i t AKE six rounds r rh h rl i 1 raw TAKE of bread and lz y x a 1 a ri riF toast on one sIde W F 1 x 4 Spread Nr w v-w cw side with a mixture I of tWo two teaspoons of Miss Mu Gloria Gould in the kitchen of the Y W C A A k cooking school where she worked IU as butter creamed and andI I faithfully and enthusiastically as if she ahe never expected to be able to afford a servant flavored ed with th a e few II kHE recent announcement that IIII II I THE Gloria Gould the year seventeen-year- old daughter of the late George GeorgeJ J Gould and his ns first wife Edith King King- Kingdon Kingdon King don don Gould has leased a fashionable New NewYork NewYork NewYork York apartment for her city home is taken by society to mean that the heiress is not going to let her fathers father's recent death prevent her early marriage to Henry A Bishop jr the Connecticut Q jj mIllionaires mIllionaire's son to whom phe she he became engaged a few months ago If this is the case then young Mr BIshop w will l soon be ba enjoying things to eat as appetizing as nn any into which he ever set his teeth There he lie ahead of hIm none of the hard brick biscuits none of sodden pies nor any other of the culinary crimes v which are popularly supposed to be the inevitable portion of young husbands Why Because Gloria Gould seems to tobe tobe tobe be a young woman of rare good sense sense- sense a girl strikingly different from most of those of her age and position in m wealthy society life f fIn In spite of her own millions and the wealth of the husband she is to marry she felt she gho was vas not properly equipped for married life until she knew how to lo fry eggs and broil broll crisp crap pieces of bacon and prepare in the most appetizing way many other foods And so EO with all her attention to dancing dancing dancing ing and the other frivolities of the fash fash- fashionable I d debutantes debutante's life she has found the time and the inclination to learn how to cook She has hns done more than dabble in the I housewife's art as some richand rich and fash fash- fashionable fashionable fashionable girls do Her first course courso in one of of the cooking classes c conducted by the Young Women's Christian Association In New York proved so fascinating that she took two more advanced courses I All this was no mere fad on Gloria 4 Goulds Gould's part She applied herself with such enthusiasm to her work that If it the pupIls had been graded as they are in V other schools she would have been I to If it not quite the head of her clas class I am just crazy about cooking Miss I Gould has declared But those who have been fortunate enough to taste some of the delicious dishes she his has has learned to prepare with her own pretty hands think they are better evidence of her sound Bound sense than of an ani mental weakness Gloria Gould has learned not only how to cook everything from soup to nuts but also how to combine the dishes In menus that cater to good health as well as to the appetite When the Bishops honeymoon is over and the young husband returns home some noon after a hard morning at busi busi- business busi- busi business business ness here is what his bride may serve him for tor luncheon Dexter Deter Canape Salmon Mou el ine with Normandy Sauce Slade Apricot Ice Meringues Meringue For Sunday night supper he ho will get geta a menu like this one appetizing enough to make him glad he married a cooking school graduate Chicken Sou Souffle me with Mushroom Sauce Salad Baking Powder r Biscuits B Bi Egg ESS Cream Jelly Roll Dinner every night will be a thing of real joy instead of an indigestible mix mix- m mixture J ture tore of dread and regret as it is for so many young husbands No matter how jaded Mr Bishops Bishop's appetite may be It Itcan itcan itcan can hardly help being tempted and re- re revived re revived when his hia pretty wife offers the following menu Deviled Jelly Consomme Deviled Lobster enne Potatoes Potato Asparagus b t bs Strawberry Ic Cream Cup up Cakes Cake Calc Coffee Coffie Of coUrse course every every- bride and every to be bride to will in knowing just how to make the good things to eat Gloria Gould will set net before her husband and hero here are arc a number of the very recipes she has learned to prepare in the cook cook- cooking cooking cooking ing classes of the Y W C A A- A P drops of ol grated onion Cover this with six tomatoes sliced Then fill SIX six hearts of lettuce with mayonnaise and sprinkle them with up chopped up bacon three slices broiled to toa toa toa a crisp Place the lettuce on the tomatoes and serve at once SALMON OUT two pounds of fresh s salmon pUT through a grinder with a knife and then force through a fine sieve Add heavy cream to an equal amount of fish wIth one teaspoon of o usa salt It and one fourth one teaspoon of paprika a few grains of cayenne and one-eighth one of a teaspoon of mace Then add the whites cf four un- un unbeaten unbeaten un unbeaten beaten eggs and turn the whole mixture into a thoroughly buttered mold and cover with buttered paper Set the mold in hot water and bake in a moderate moderate oven until firm being careful that the water does not boil bOll onto a hot bot platter and and serve with Norman Normandy y sauce NORMANDY SAUCE BLIND B LEND four tablespoons of butter with four tablespoons of flour one teaspoon of salt snit and one fourth teaspoon of paprika These are stirred untIl smooth and boiling and one half cup of cream is added just jurt before serving with ith the salmon SALADS THE ingredIents are one head of ice cold chicory one cup of celery cut cutIn cutin cutIn In inch lengths and then into slender strips one small head of cauliflower steamed until tender and then chilled one small cucumber sliced thinly and chilled in ice water chilled peas flavored with grated onion These are placed on indIVIdual dishes and garnished with the chopped white and sifted yolk of one egg Then French dressing is added APRICOT ICE BOIL DOIL two cups of water and one cup cup IJ of sugar for six minutes Add one cup of sifted apricots the juice of tao t oranges one tablespoon of lemon juice and a few grains grams of salt Freeze until very firm and pack until serving time when a 8 largo spoonful Is placed on a paper doily witha with a meringue on each side Idt MERINGUES TURN the whites of four eggs with witha a few fow grains of salt into a large bowl and beat beat with ith a French whip until very stiff Beat in one-half one cup of gran gran- granulated gran- gran granulated granulated sugar and fold in another half cup of sugar Add one-half one teaspoon of flavoring Place small teaspoonfuls of the mixture on a buttered pan and bake In a slow oven until about firm about forty forty- forty five five minutes CHICKEN SOUFFLE MAKE TAKE A white sauce with six tablespoons tablespoons table- table tablespoons spoons of butter and six of flour one teaspoon of salt one-half one teaspoon of mace quarter one-quarter of paprika I and a good shako shake of white hite pepper Addone Add one cup of chicken stock and ono one of milk When the white sauce is boiled and smooth add two cups of diced chicken and one tablespoon of lemon juice Fold in the yolks of three eggs beaten light light- lightly lightly lightly ly and the whites of the three eggs beaten very stiff Turn into a buttered mold set in hot water and bake in a moderate oven until firm about firm about thirty minutes if in a ring mold Let the souffle stand in the mold for five min min- minutes minutes minutes utes and cover with mushroom sa sauce uce MUSHROOM SAUCE WASH QUASH peel and cut the caps off one- one VV half pound of mushrooms Cut the stems in strips using a n silver knifa Melt three tablespoons of butter with one teaspoon of paprika one teaspoon of grated onion one-half one teaspoon on of salt end and enda anda a shake of pepper over a brazier Then add the mushrooms and stir or ora ov ra a moderate quick fire until they are brown Add three tablespoons of flour and blend thoroughly To this add one cup of chicken stock and one cup of thin cream stirring frequently until the sauce is reduced to the consistency of whIte sauce BAKING POWDER BISCUITS SIFT two cups of flour one half tea tea- teaspoon teaspoon spoon of salt and four teaspoons of baking powder into a bowl Add four teaspoons of shortening and then add addin addin In a thin stream about three-quarters three of ofa ofa ofa a cup of milk or cream mixing witha with a knife Add the liquid until the mixture is just stiff stilt enough to be ba handled turn onto a floured surface and pat or roll to three-quarters three of an inch in thick thickness ness hess ness Cut with a floured cutter brush over the top with milk and place not W If r w K KI 4 n I iz q ya R Rw ed w a f A w F Fed t 1 eiK t v vr Arr r r ry r o r k 4 1 y i 1 rr r oa y k kr ya a r bra f r Miss Gould Gouldon Gouldon r on the left and some ome of her fellow cooking school pupils pupil enjoying a dinner prepared with their own hands from soup to dessert touching each other in smooth pans Place on lower rack of a II moderately quick oven When well risen dud and brown on bottom lift to upper rack to brown bron top Bake about fifteen minutes if the bIscuits are small SALAD TAKE two cups of boiling two whole hole cloves two allspice and a Cin- Cin Cinnamon cinnamon cin cinnamon namon stick and let stand in a n covered saucepan over a very low fire for thirty Measure and add boiling ater to make two cups Add this to two ta- ta tablespoons tablespoons ta tablespoons of granulated gelatin which has been standing fifteen minutes in one one fourth fourth cup of cold water When the gelatin is dissolved add one-half one cup of sugar and tho the grated rind of one lemon which have been standing together for fifteen minutes After the sugar has melted add third ope-third cup of lemon JUIce and strain rIll Fill wet individual molds 1 with well seasoned vegetables pour In jelly and set aside to harden When firm on lettuce and serve with mayon mayon mayonna mayonnaise na naise L EGG CREAM TURN the yolks of Sl six sie eggs beaten L until very light one cup of sugar fourth one fourth teaspoon of salt one-half one cup of lemon remora juice and one half one half cup of pine pine- pineapple pineapple apple juice i into to a double boiler botler and stir constantly over gently boiling water ater io until the cus- cus c t R J tard thIcken en Cool slightly and fold in just before serving serving serving ing the whites of six eggs whipped until very stiff and season wIth witha a little salt Put in glasses and serve JELLY ROLL n t n tl- tl 11 M A A- A I AI-I- BEAT the yolks of tao t eggs until thick and lemoni lemo colored Add one half cup of sugar and continue beating for two minutes Then add two tablespoons of cold water Fold cold in one half cup of I flour plus one-half one teaspoon of baking powder and one eighth teaspoon of salt Then fold Jn an the whites of two eggs beaten stiff and spread fn n a greased pan baking fifteen to eighteen minutes in a n moderately quick oven Remove at once from the pan spread with softened Jelly lolly and roll Wrap In clean cloth until cool coop Gloria Gould declares that one of the most satisfying achievements of her young life was t the e dinner which she sho pre pre- prepared pre pre- prepared prepared pared with her own hands last Christ Christ- Christmas Christmas mas day for a II large family party And of all ll the tho presents a generous Santa Claus brought her she prized most of f all allan an up-to-date up electric stove on which she can bake Aid Ind boil fry and grill gnU to her hearts heart's content The study of cooking has never been as popular to my knowledge as during the last year says Miss Mise Alice Wright Penrose the director of the Y W C A c l school where Miss Gould has been taig taJ taJ- tak taking ing her Womer Werner courses are just as anxIous to understand the mysteries of good food as they ever were and they are aro doing a good deal more with theIr knowledge than In years gone by w 4 |