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Show oo IS. 161 SHOWS USES OF OGDER! GOODS Cooking Expert Uses Beet Sugar in Making Splendid Cakes and Pastry at Orpheum. Mrs. Kate Brew Vaughn has been demonstrating during the past week at the Standard Cooking School, In the Orpheum theater, just how to use a number of Ogden food products. Her demonstrations as to the uses of Table and Preserving sugar, made at the Ogden Og-den plant of the Amalgamated Sugar company have proven especially interesting in-teresting because Mrs. Vaughn did not use beet sugar prior to her first visit to Ogden but has since acquaint-cd acquaint-cd herself with Its value. In nearly every dish that MrB ' Vaughn has prepared, at least i small quantity of beet sugar has been used. In cakes and pastry, as well as for icing of cakes, larger quantitle3 l , have been used. That Mrs. Vaughn r has had complete suocess with theso I demonstrations Indicates that beet an. gar can be as satisfactorily used as the fanciest of imported sugars. Mrs. Vaughn says that the sugars are chemically chem-ically and dlatetlcally tho samo. The great cooking expert has also t shown several uses of Pierce's canned f goods. Sho has been particularly in- terested in tho merits of Pierce's f Tablo Syrup, the new blend of beet I and maple sugar that Is now be!s it made in Ogden and also tho netv gj Pierce's Tomato soup, which is prov- Ing such, a local favorite. 1 She has used Ogden-packed but. ter, tomatoes and peas, securing S-C cheeso for her demonstrations. |