Wichita eagle. [volume] (Wichita, Kan.) 1886-1890, 1889-10-18
THE COOKING SCHOOL,

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Ewing at the cooking school and the at
tendance was the largest of the week.
Those present yesterday numbered nearly
sixty and was reinforced by the following
new members: Mesdames Babb, Eichholtz,
Sawyer and friend, Fred Smyth, Case, Ru-
tan. DR.. Noble, Lawrence, Sias, L. B.
Bunnell and one lady whose name was not
learned.
The lesson was on frying, and potatoes,
chicken and oysters were used as exam
pies The potatoes came first and were
served on napkin spread oyer a platter.
They were cooked to such a nicely that
not a speck of grease could be observed up
on the linen on which they were served.
From potatoes she took up the frying of
chicken. First she delivered short ad-
dress on a skewe1, describing its use and
how it could be used in telling when the
arsicle was cooked enough to be ready for
the table. Take a skewer," said Mrs.
Ewing. land if it passes easily through
the thickest part of the article cooking
and is also easily withdrawn, then you
know that the meat is in fit condition for
serving" In this connection the teach
er also spoke of beef, etc. When the chick
en- was served it also was found to be
minus the vast amount Of grease that is too
often found on articles cooked in this
way. In cooking chicken Mrs. Ewing used
lolled crackers sifted.
Passing from chicken the frying of oys-
tiers was then taken up. In clear and
concise way the teacher showed the class
how the oysters should be prepared for the
cooking vessel and i'll this connection she
SAID that crumbs from cooking school
bread should be used as it was preferable
to use bread crumbs, providing the bread
was good, as they Were far superior to
cracker crumbs. Then taking the oyster
she showed that it should be first rolled
in the crumbs, then dipped and again
rolled, when it was ready for frying After
thoroughly explaining the art.and answer
ing questions which were propounded by
the class the teacher then delivered
short address in which she
spoke disparagingly Of cook books
il general. Then she turned her atten-
ton to the grease she uses in her frying
lesson, regarding which she announced
that everything except fish could be fried
in the same grease and it was impossible
for Il person to have the taste of chicken
on potatoes, or potatoes on oysters, etc.
Regarding fish she said that this article
should never be fried previous to anything
else, as the fish tinted the grease to such
an extent that it was impossible to use it
for cooking purposes thereafter. Con-
tinulng she then treated the frying of veal
chops, and on this subject she gave brief
but comprehensive lesson.
Before dismissing the class the teacher
delivered an address on the waste to be
found in the American kitchen, and said
that the yearly waste in the average
American kitchen was sufficient to
feed a family of the same number
in any country in Europe. The lady is a
delightful taiker and keeps her class in
the best of spirits. Each point in the
lesson is thoroughly treated before another
is taken up and as these talks are inter-
spersed with anecdotes the interest in the
lesson never Tags. Today the lesson will
be on the broiling and beef steak, chicken
and oysters will be used to illustrate.
Mrs. Ewing has kindly consented to re-
peat the lesson on bread making Saturday
morning at 10 O'Clock. Pupils holding
season tickets will be admitted free but to
all new scholars the regular price per
lesson will be charged. Everyone should
attend this bread making lesson as it is
the most important of all.