The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1895-04-09

that were necessary in the manipulation of
the several articles she was to prepare,
attired in suit OF black, with white apron,
white cuffs and on her head wore a small
black velvet toque ornamented with
bunch of California violets.
Among the many who occupied the
chairs in front and around the platform
and were waiting for the lecturer TO adj
dress them were:
Mrs John F. Merrill director of the Chill
drenis HospitaD, Mrs. J. C. X Hobbs, Mrs. ].
MeCord, Mrs Phillip Weaver, Mrs. l. sIoss,
Mrs. Lflienthal, Mrs. George H. Huntsman,
HospitaD, Mrs. W. w Hobart, Mrs. W. J. Out
ton, Mrs. George &. Fitch, Mrs. J. McCrea, Mrs.
J. 4. Campbell, Mrs. Walter Campbell, Mrs
Cribs, Mrs. J. II. HIM. Mrs. E. Ransome Mrs.
W. J. Lowry, Mrs Beaver, Mrs E. ]. Bohen,
Mrs. J. A. Mcclellan, Mrs. R. A. Johnson, Mrs.
J. A. Hooper, Mrs. Deane, Mrs. Sharon, Mrs.
Horace Wilson secretary OF the new sssoei-
atom, Mrs: Hoyey, Mrs: VI. Cooley, Mrs; Clay,
Mrs. D. L. Farnsworth, Mrs J. Bonestell, Mrs.
Wright, Mrs. 7. 2. HensheIwood, Mrs II.
": Yemsns, Mrs. R. G: Sheath, Mrs
dell, Mrs. ". B. Harrington president Of the
new society, Miss Mcneil, Mrs. E. B. Pond,
Mrs ". Shaw, Mrs ]. Moody, Mrs. Edward
May. The patronesses OF the society are Mrs.
Issdor Burns, Mrs. Sarah 3. Cooper, Mrs. John
Middleton, Mrs. John F. swift, Mrs. Charles
Nelson, Mrs. c. 3. Brown, Mrs. Henry Haight,
:.
Mrs John ". Burnett, Miss Jean Parker, Mrs.
Z. C. Wright, Mrs. C. E Green, Mrs. Sarah D.
Hamlin, drs. William J: Dutton, Mrs. A. 5.
HalIidie, Mrs. William Hardy, Mrs Anna P.
Creole, Mrs. Henry Gibbons, Mrs. G. r. Preston
and Mrs. T. Fl. Horton.
Mrs. Secretary Wilson is a few words in
troduced Mrs. Ewing, and she stated that
preliminary to her lecture she would
answer a question that had frequently been
asked. and that was: .tWhy should all
G,o11
After dwelling upon the art OF home
making and housekeeping Mrs. Ewing
said:
The home is the heart of society, and the
kitchen is the heart Of the home. There can
be no weIl-oTdered homes without properly
conducted kitchens. The work done by the
cook is the most important work OF the bouse-
hold And the kitchen, instead of being what
IL is to-day-the department. in which work is
neglected and despised, and ranks lowest
tory, for in IL are prepared all the materials Tor
the bodybuilding OF the family. The cook
who understands how 70 prepare food seien.
chemist and the Psychologist, and will in the
near future stand foremost among those who
are doing the most important missionary work
OF the coming centuries.
Mrs Ewing then dwelt upon the purpose
OF the cooking school. Scientific cooking,
said the lecturer, is the true foundation of
cooking and the science should be under
stood before fancy dishes were prepared.
Il is something like a dressmaker who
would attempt to make all the fancy trim
ming and furbelows before making the
skirt. She then said that there are four
methods of cooking food-by boiling, by
baking, by roasting and by frying. These
methods should be thoroughly understood
before any one attempts to prepare food
from recipes.
The lecturer then devoted herself 10 tell
ing the ladies how to make what she termed
ssthat homeIy food"-corn bread.
Now said she, "the underlying prin-
ciple in the preparation of this is in hay-
ing the bowl to be used, the spoon and the
measuring cup warm. In this warmed
bowl place half pint OF meal and add
TO it three-quarters of a cup of scalding
water and stir it. Now it is as much
cooked as If it had been for long time in
an oven after having been placed there
cold. Then | add a small teaspoonful of
butter, an even teaspoopful OF sugar, half
as much salt and sugar and half cup of
sweet milk. Of this put in only a small |
quantity at time and the result will be
smooth paste. The underlying principle |
is in knowing how to mix the ingredients. |
Judgment must also be used, for some
times meal varies and you may have 10 add |
a little to get it to the proper consistency.
/ will say that no recipe can be followed as |
Then, having mixed this, add the yelk of |
an egg and whip the white, which | viii |
add after l have put in a teaspoonful of |
baking powder"
The demonstration then showed the /
proper consistency OF the mixture and /
placing it in a six-mold pan put it in the |
oven, placing under the pan asbestos plates, |
which she said are necessary in a gas stove /
to prevent the bottom of the pan from bak- |
ing too fast.
She next explained how she makes
graham gems, and said that in the prepar-
alton of these the same judgment has to be /
used as in making corn bread, for she said /
there is graham -four and scoopful flour. |
The former she said is the pure article, |
while the other is that to which the miller |
adds as much bran as his elastic mind will /
permit him to. As with the corn bread, |
She explained the proper method OF mix |