The herald., 1895-03-20
Culinary Club Women Are
Enlightened
THE POETRY OF THE CUISINE
Many Ladies Assist at a Lecture on
- Good Cooking
The New Woman in Los AIyces Does Not
Ignore the Principles OF the Art OF
Preparing Food

The most case-hartlened and congested
pessimist would have been convinced on
the spot yesterday that the New Woman
is not as vet altogether rampant and I'M
con trolable in Los Angeles.
There were over eighty women present
for Mrs. Ewing first cooking school class,
and they were representative women VINO
went themselves. They did not send their
cooks, but went i'll person. with note
book and pencil in hand, and listened to
all that was said most attcntlvely, and
jotted down those things VIII CHI they were
afraid to trust to their memories.
And it was not the hope OF learning new
chatng-lisu recipes AID seductive ana
sequacIous entrees that lurei them there,
but Just plain unadorned bread, ana yeast
bread at that not even coqueltish biscuits
and rolls and popovers.
Therefore it is plain to be seen that, al
though there are seventy-tive or so wo-
mems clubs in town, including an active
one on woman suffrage, all hope is not
vet dead that women may be able to real
lie they have brains and still want to
know how to cook. In fact that point is
a point which Mrs. Ewing rather dwells
upon. that brain. and an active and cul-
tured brain, Is necessary Tor the rlght
kind of cooking.
Ii a woman can't understand why one
than another kind. and that certain yeast
germs are superior to others and why, she
can't be as intellig gent cook nor can she
be as artistic a caterer Tor her household
as one whose mind has been developed
and trained, even though it be along other
lines than the noble art OF cookery.
As before stated, over eighty women
assembled for Yesterdays lesson; whether
or not they are course scholars remains
to be seen, but the audience was made
up of young and middle-aged women who
seemed absorbed in the subject from start
to finish. AS was demonstrated at the
free lecture on Monday, Mrs. Ewing is an
easy and ready talker Sac makes her
subject very clear and plain and as she
de tly handled her ingredients yesterday
she chatted of this and explained THAT
informally as she went along and gra-
ciosly answered any questions from her
hearers
In fact she invited such questions.
merely STIMULATING that they should per-
tain to the subject in hand. and making
the one request, that no one should con-
hde to her neghbor how she made her
own bread at home during the lesson.
The stage in the Y. NJ. C. A. hall was
bedecked with frame OF Gala lilies, and
on one side was an upright piano, all OF
which were left there from Monday nights
entertainment On the other side was
the more practical and appropriate gas
stove-and what liberal education a gas
stove is! In the center of the stage was
a couple of tables laden down with uten-
sils in the way of pans tor mixing,
pitcher of milk, another of water, tin
cup, wooden ladle, etc, etc.
Tumbling over the front edge of one of
the tables were some charming roses
which Mrs. Ewing removed to another
place. with an apt remark concerning the
necessity of having beautiful things about,
but not in the way of the practical per-
food attractive to the sight, as the palate
and the eye are in close sympathy, and
ANYTHING may be added to improve the
looks of food which does not affect its
nutritious quality.
The speaker first exhibited some baked
loaves of different sizes and shapes and
explained their advantages for different
uses; she then told how to reheat bread.
that it should be put into an oven hot
enough to bake bread, and above all that
it should be put in dry. There is nothing
that both mistress and maid take such
infinite pains to ruin as good bread when
they dampen it before relocating. A small
loaf in relocating should be left in the
closed oven about eight minutes, larger
ones longer, and the speaker suggested
that loaves, which will probably be sub
jcted to such treatment should not be col
ored or Drowned as much in the first bak-
ing, as the relocating will add somewhat
to the color.
In giving yeast bread it's last 'raise"
the pan should be slightly warmed, the
dough placed therein, and left for one
hour, when it will be ready for baking.
Mrs. Ewing then explained that the
single lessons would be each so cents, but
course tickets would include eight lessons,
and were transferable, therefore holder
of course ticket can send her friend.
member of her fanny, or her cook, in her
place at any time that she cannot be pres
ent herself.
The speaker also announced that she
gave one course or subject or part of
subject for each lesson, as long years of
experience had taught her that to be the
most satisfactory and the least confusing
way to present her subjects.
The real subject OF bread-making was
then entered upon, and the demonstra-
ton began. AS she proceeded, Mrs.
Ewing gave the amount of each ingred-
ient; explained her reasons for heating
the water, how hot to boil it, and how to
tell the temperature, why not to put
too much salt. and why compressed yeast
was better than any other; how to keep
yeast fresh. and why to use a wooden
spoon and ladle; the reason half milk and
half water is better than all of eithe r in
dampening the flour; how much flour to
use and how to add it. She explained
the difference between winter wheat and
spring wheat -four and why one was good
for pastry and cake as well as bread and
the other not; how to knead the dough
and when to stop; how long to let it rise
the first time, and how to shape the
loaves in different ways.
All the time the object lesson was going
on. and finally when it was completed,
pans were discussed as to the shapes
sizes and varieties; the heating of ovens
and a few other important and interest
ing details were explaied while the bread
was baking. and when it was done every
woman in the hall was SO hungry that
they all adjourned simultaneously and
instantaneously crowded around the
platform, and each was presented with
toast.
That it was good goes without saying;
whether all can make it as well will prob
ably not be explained, but if all the lessons
are as satisfactory and as interesting as
the bread lesson was, there will be no
falling off in the attendanc. Today's
lesson will be on the cooking of meats,
poultry and fish.
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