Wichita eagle., 1889-10-26
COOKING SCHOOL,

Well, everybody knows how to eat eggs,
at least everybody has had experience Ill
shat line, and almost any housewife would
repudiate the idea that possibly she did
not know how to cook them. From the
day of their invention eggs sprang into
popular favor and have held high (sway in
the realm of domestic economy. Those
who have never attained to higher de-
veiopment in egg cookery than the plain,
everyday hard boiled egg, or the
NEUTRALITY-SUSPICIOUS. egg, or
the homely fried egg, would have been ut
terly amazed and lost in the labyranthian
possibilities of preparing eggs in the divers
delectable fashions that were SO deity
made manifest by Mrs Ewing yesterday
afternoon at her lesson on Eggs and
Omelets"
A verv large and enthusiastic class was
present, among which were Nesdames w.
ID. Sharpe, c. c. Smith, III. g. Rose, Hun
ter. Basley and Miss Jennie Stewart
At o'clock the ladies were called to ''at-
tention" by the rappiug of the
business end o. u wooden ladle
on the kitchen Ia bic and the lecturer be-
gan by saying: Professor Roe says there
are over four hundred ways of cooking
eggs but possibly there are a thousand
ways Now, there are only five kinds of
cookery; baking, boiling, broiling. frying
and mixing. and egg cookery could have
come under three of these heads.
'Now, when you have induced the cook to
lay the knife she has had in the butter,
and the spoon she has stirred batter with,
and the eggshells etc, upon one plate or
other receptacle, and not to throw the but
ter knife on the pine table, you have taken
grand step in the perfecting and i'm
proving Of household work. \ large pro-
portion of kitchen work is wasteful be-
cause of lack of method.
Here is foods for reflection. when state
that ten billion eggs year are consumed
In this country; and that the loss
daily resulting from improper cooking of
eggs would represent a cash value of S50,-
00l. Now, if the kitchen gardens could
have the benefit of such wastefulness,
what glorious thing it would be for the
cookery of this land"
These thoughts were expressed by the
teacher as she was preparing for her les
son which began by a description of how
to cook and prepare picnic eggs, An intro
duction to this lesson was given Thursday
and it WAS the means of arousing great in
terest among the members of the class
She began by boiling the eggs after
which the shell and yolk were removed
thus leaving the white. The white was
then covered with hash--a preparation
composed of hashed chicken seasoned with
salt, pepper and mustard and also having
mixed with it white sauce. Care was
taken in covering the eggs to preserve the
shape of the egg and when they had OBJ
tanned a proper size they were rolled in
cracker crumbs and then covered with
egg batter-a mixture of egg and water
After thoroughly explaining the different
points regarding the hash and the prepara-
ton of the eggs she spoke of the proper
heat the fat should arrive at before the
eggs should be introduced to it. In illus
trating this point she took strip of potato
and placing it in the fat she said that
when this arrived at a perfect brown the
picnic eggs should be placed in the fat.
The grease should completely cover the
egg to insure perfect cooking. During the
time the eggs were cooking Mrs. Ewing,
at the request of several members of the
class. gave short lesson on the cooking