New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-07-09
PICTURES AT CHAUTAUQUA.
MRS. EWING ON COOKING.
r,woRrH LEAGUE MEETING-oTHER FEATURES
OF THE WORK.

.yoprH LEAGUE MEETNG-OTnER FEATURES
OF THE WORK.
chautauoua. July tspeciaD.-Mrs f, P. Ewing ar
~. ~ Chautauqua last evening. and this morning
-. tb. first lecture in the department OF household
rence Mrs. Ewing comes here from an engage
.rt at the Dansve sanitarium where she has
800, t,r a month Her work included the outlining
y, r.c system Of cookery and the practical instsuc-
Atom of the cooks. in the lessons given here the aim
g., NOT only TO teach how to cook. but how to select
ptabe bill u fare and how food should be grouped
-. .o,v.d New practices and courses will BE- illus
.na,od Mrs Ewing BY the way. recommends the
r>orcb nr,cticc of serving salad with meat
- . ra,Ish choosing the salad with reference to the
lind OF meat. The lecture this morning the
orst O, ten which will he given three times during
tbs season. Bread, broiling, roasting, soups and
sances salads, frying and "sautclng" broken bits,
corn breads delicate desserts aud economical five
cour,e dinner will institute the cOurse. The din
nor will be prepared by the class not only TO show
the practical knowledge gained. but TO demonstrate
a special point which Will be developed at the time
There will be besides special lessons and classes in
pastry and cake making. Lectures bread making
will be given in the amphtheare several times during
the season. This IS the only building large enough
10 accommodate those who attend the public lectures
The instruction in brief as follows: To
pint of lukewarm wettinr add half tcaspoonful Of
salt and a halfounce cake of compressed yeast dis
solved IN portion OF the WtliHS, sur IL WITH Il
wooden spoon until dough is formed sufficiently stif
TO be lifted in a mass from the moulding bowl. lay
this dough on the moulding board and work in -four
necessary, until II becomes firm smooth and elastic.
and ceases TO stick TO the fingers or the moulding
board. Put It in a warm. wegrcased earthen bowl,
cover II with bread towel and blanket and set rise.
Keep at a temperature sevcntynvc degrees for
three hours, then form into loaves rolls. put in
creased pans cover before and again set TO rise
at the same temperature for an hour. Bake in an
oven at a temperature Of about 800 degrees.
Mrs Ewing uses high grade patent -four which by
chemical analysis and her experiments Is proved
TO contain larger percentage Of gluten than Graham
or Franklin flour. BY improved milling processes
only the heart OF the wheat grain into the finest
-four and this eutenous part contains the nitrogen
essential to muscle and bone structure. 1t is also
the part most easily dlgested and the richest in
flavor Items Of interest stated we're: Vienna has
been foremost in the art Of bread making for 200
years There between three and four billions Of
Yeast germs in a cake of compressed yeast With
good quality of yeast, the correct quantity, and
proper temperature. the process Of fermentation Is
wholesome Fermentation which arises from putre
factve decay OF certain elements In the -four is all
too common.
Mrs Ewing commended what she called "a ads" In
home cooking as they encourage an interest on the
part OF mistress and maid The bread passed to the
class had sweet favor and was light elastic, close
and fne Il needed chewing, and Mrs Owing put
It, at can't be swallowed in a lump dry"
A general meeting in the interest OF the Epworth
League was held 20 day at IL O'Clock, Bishop Vincent
presiding. Addresses made at the morning and
afternoon sessions by the Rev W. p Odcll Of Buffalo,
n y; the Rev. II. V. Givler. Of Oean, y. y; the
Rev c. II. Morris, OF Gowanda. " Y. the Rev. J. A.
Parsons, OF Cory. Penn; the Rev Dr. Ellis, Of James
town. " Y; the Rev. W X. Crosby, OF Garland Penn:
George s. Miner the Rev. II. NJ B,irls OF Ellington,
NJ Y; the Rev. P A. Reno, Of North Easton, Penn,