The midland journal. (Rising Sun, Md.) 1885-1947, 1894-11-23
THE HOUSEHOLD.
COOKS AND COOKERY.
The Famous Culinary Artist Gave a
Lecture on Her Art and Exhibited
Scientific Dougil-Fifteen Hum

Lecture on Tier Art ana EXniOlteu
Scientific Dough-Fifteen Hun
dred Ladies Hear Her.
The lecture on "Our Kitchen
Interests by Mrs. Emma p. Ewing,
the renowned cooking artist, at the
Assembly Hall yesterday afternoon,
under the auspices of the Woman's
Club, was largely attended by the
prominent ladies of the city, there
being fully 1900 present. The
subject matter of the lecture and
the interesting manner in which it
was presented proved to be a rare
treat to the audience, which was a
highly appreciative one.
The lecturer was introduced by
Mrs. G. S. Kinney who presented
her as ''an artist in that art which
appeals directly to humanity"
Mrs. Ewing was there to teach the
A. B. G.. of culinary art. For
eleven years she had been connected
with the Chatauqua cooking classes.
At one time she was dean of domes-
tic economy at Iowa Agricultural
College, and gave up her position
there to take the professorship of
household science at Purdue Uni
versity, Ind. She was also in
charge of the cooking classes at the
Woman's building at the Worlds
Fair.
Mrs. Ewing then commenced her
lecture. She stated that the kitchen
is the pivotal point Oh which so
much of our material interests re-
volve, for in the 100000 cuisines
of the country the daily food is pre-
pared for the 70,000,000 of men,
women and children. In a clever
way it was shown how important
it is that our daily food should be
properly cooked in order to get the
most nutriment and best hygenic
results from the many food products
that find their way into every
kitchen. Method of preparation is
one of the chief factors in bringing
about the desired results, and by
apt illustration it was shown which
are the most satisfactory methods
to pursue. This most important
branch of household science was
then treated from various stand
points of scientific and technical
knowledge, and the only way to
keep pace with this enlightened and
advancing age in the matter of
cookery, as in all other things, was
declared to be education on the
lines of modern cuisine science.
According to the speakers idea the
reason there are so many unsuccess-
full housewives in doing or direct
ing kitchen work is too much neglect
of the rear of the house and too
much attention TO the parlors.
Concluding, Mrs. Ewing said,
the enlightenment of the times de-
mands a higher order of cookery,
one that is intelligent, economical
and healthful, and that demand re-
quires that our kitchen interests be
lifted up and placed upon a level
with the other interests of our daily
life.
The lecture was closed by an
exhibition of some scientific bread
dough, which, if properly prepared
anu Ieflnented, VIII Stfetcn INTO
sheets as thin as tissue.
This lecture is preliminary to Il
course of eight cooking lectures that
will be given by Mrs. Ewing under
the auspices of the WOman's Club
at Unity Church Hall, Al South
Main street, commencing this after
noon and continuing till the 18th
inst, inclusive. The subjects will
be "bread'' making, broiling, roast
ing, soups and sauces, salads, fry
ing, chatting dish cookery and
delicate desserts.-Salt Lake City
Tribune.