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Show j Subject of Home Economics I Interests Women Ogden Housewives Gaining Much From Valuable Course Mrs. Vaughn's Lectures and Cookery Lessons at Orpheum Theatre Well Attended "' Friday Session Held in Morning ' I L ! Program for Friday Morning. K I' Subject: ''Why We Balance Our M' Alcnus." H- ' Menu: Fish Pudding, Potato Balls, j Czarina Salad, Boiled Dressing, Pas- H j try Specialties. H j t Mrs. Vaughn suggests that house- H 5 ; keepers think, over these questions H . ' ' and see if their views accord with M I hers as given In her lecture tomor- H I row afternoon: K ! What are my main problems M today regarding food? m 2. What kinds of food do the dif- H ! ferent members of the family need? m i 3. How can we use the cheaper H j cuts of meat to advantage? H I 4. What food combinations are m I pleasing in meals? ! The Home Economics movement H k which Is being discussed In an able H manner by Mrs. Kate Brew Vaughn . H I ! le;turer brought here by The H. ' v Standard, is nrnvinc nr ininnnn i , terest to the largo crowds of women . i : wnc- are attending her school from K ! y Kto day- Very clearly thJB helpful K teacher is explaining tho Important .- autles of the housekeeper and home- I maker and showing that there ia a difference between merely keeping house and making a home. Her discussion dis-cussion on Tuesday of the wlBe expenditure ex-penditure of the income in order to promote happiness and efficiency and m r culture in tho homo has been pro- m nounced by all who heard It the most m masterly handling of this subject ever H ', heard hero. H ' Fori, textiles, cleanliness, educa- ( flon apd recreation are all subjects In which the woman who has the care of the homo and family on her shoulders should be well informed, and Mrs. Vaughn 1b discussing them all in a helpful way and showing women how to make housekeeping a successful business venture. All who have attended the sessions of the Better Foods-Better Homes school in the Orpheum Theatre have enjoyed the lectures and cookery lessons given giv-en by Mrs. Vaughn and are eager to near her at the remaining session tomorrow morning. It is evident to thoughtful -women supporting this Better Foods-Better Homes work that Mrs Vaughn's helpful course of lectures Is the result of yearB of ex porlence and training. Those who at tonded her course last year feel tha she has improved wonderfully In her I work and ha8 even added much to her cookery knowledge which had seemed, absolutely complete. She encourages women to feel that there is always somethingnew and Important to learu , about hou8e-keenine and cookinp- nn.'. ttrges them to do aB she has done vail themselves of every opportunity -o study the best and newest mothods nd adapt all that will make housekeeping house-keeping and homo making more effl dent and more easily carried on. vr HvobbyJ? R,Qht LJvlno. hP' n?68 hobb5r fe na.t has SS -SLm ihfe,fourth "R" In ednca. tion. Right Living." As she goes on X? t0 year lQ h Better Foods ?nin m,eB WOrlc' 8he er more enthused about it and gains more SK? u.Dd sat,3foBn from S Perhaps with many women the bust ness of housokeeping has not kent pace wUh tho advancement and vvo-gress vvo-gress along other lines, but there are many other women like Mrs. Vaughn who are now dealing with this sub" irh J ,B way and baching it to Even fhVmen f a b,g Profession. Ben the prosaic occupation of cook-SL cook-SL Preparing bread and meat with occasional trimmings, ia taugh and 3Va!i8hn E8 a Very erestfng and attractive art and women are every day learning from her to take i deeper and more Intelligent Interest Jles! g theIr h3 and fam- The program for tomorrow mornlmr .romises to he the most IntSSt Sf f the entire week. Mn TS! .alk Is a logical continuation of the subject of cookery and digestion dis I M8e1 t0day- She will show how to 'aid digestion by having a balanced CrrsWl,1TnXeD,ctVe EST S-lude. some helpfSrVuction ta SoKX 8h' ln, tryins Potato balls" .Jiother lesson in anii ,t , " .' D?pebn3rarS1": stratlon starts prompSJ at 10 octocfc Better Fod-Better Homes Bibliography. Efficient Kitchen, Georgie R pmm Planning and Furnishing ?heHC0 Mary J. Qulnn. Qe Houae, Furnishing the Homo ot Good twq Lucy H. Thropp. WK)d Ta3te, Table Son-ice, Lucy Q. Allen Bread & Bread Makinr. n q ru tin 389. ' U S He- Technology of Bread, Wm. jaeo The Spirit of Cookerj'. Thudlcum The Bakers' Book, Emii Braun ' iI-. ,, i- 'i'i j ty jjt j t i |