The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1895-04-28
NORMAL COOKING SCHOOL.
An Institution Is to Be Opened
During the Coming.
Fall.
MRS. EWING Is IN DEMAND.
The Delicate Art of Calculating
Explained in an Interesting
Lecture.

San Francisco is to have genuine cook
ing school-a sort of normal affair, in
which teachers of cookery and others in
terested in the introduction of scientific
and economical methods of cooking may
have the opportunity OF learning the art in
practical way. Prior to the coming of
Mrs. Ewing, the great Chautauquan expo
nent of scientific cooking, Mrs. Harring-
ton, Mrs. Wilson and others interested in
this particular branch of home art, had de-
termined to establish school of this char
acter in a small way, hoping in time to
arouse such enthusiasm as would warrant
greater expansion later on. Since the adj
vent of Mrs. Ewing there has sprung up
popular clamor for more of this sort of
teaching, and what promised to be small
institution at first now looms up in mag
nificent proportions and more definite
form.
Three months ago there was incorpo-
rated the Society for the Introduction of
Scientific Cooking in the Kitchen, with
Mrs. Willard c. Harrington as president
and Mrs. Horace Wilson, treasurer. These
ladies, with others equally interested in
the work, will next fall open up a normal
ing with some of the famous teachers OF
cookery in New York with view of secur-
ing their services. They are also making
a strong bid for Mrs. Ewing, and the only
thing that stands in the way of closing a
contract with this lady at the present time
is the question of money. Mrs. Ewing is
pleased with her reception here, and is
also anxious to return. So the chances
are strongly in favor of that lady presid-
ing over the destinies of the normal school
when it opens for business next September.
The opening of such school as this
would go long way toward enlightening
all classes of the community upon the i'm
portance of unadulterated food products
in the market and in the household. This
science has now become an important
branch of education in all colleges for
women and in all schools to which women
are admitted, hence the venture of Mrs
Harrington and her co-worker, Mrs. Wilson,
could not be more opportune. Here work
of this character can be intelligently
tested, teachers scientifically trained and
equipped and thorough instruction in all
by the promoters of the scheme that as a
means of regulating household labor as
regards employer and employed it will be
invaluable.
The work that Mrs. Ewing has done since
her arrival in San Francisco a few weeks
ago is little short of phenomenal, so far
as enthusiasm goes, the average attendance
at each lesson being considerably over 300.
AS stated before, her work has done not
little toward strengthening the foundation
of the Normal Cooking School, and whether
she returns next fall or not, the impetus
her presence has given the science will be
felt for some time. Friday morning Mrs.
Ewing delivered her last lecture on scien-
tific cooking, taking as her subject, "Suc-
cess in Cake-making."
THE simpler, the more delicate and
tender you make your cake the more de-
licious it is and least likely to hurt those
who sample it." said Mrs. Ewing by way
of introductory. "As it will take fifty
minutes to make angel cake, we will start
with that kind first. In cake-making
please remember that we stick to our
will give, and with these foundations you
may experiment to suit your fancy.
"For the foundation of the most delicate
cake, angel cake, l take one cup of whites
of eggs and beat in this bowl with fork
until well broken.
why one cupful? Because sometimes
cup holds seven whites, sometimes eleven,
so that | cannot designate the number of
eggs. Eggs vary in size, but to say
one cup gives you proportion. When [
have thoroughly broken the whites sift
in level teaspoon of cream-of-tartar and
beat again until the egg clings to
the sides of the BOWL | now put cup
and half of granulated sugar into the
sitter and sift a little at time until I have
stirred it all into the bowl, using my wire
handbeater. Now l flavor with very
light teaspoonful of almond. Next put a
cup of -four that has already been sifted
into the sitter and gently, evenly shake it,
just little at time, until it is all stirred
in. Too great care cannot be taken in get
ting this flour in properly. Just barely
dust the surface of your mixture each time,
then stir just as slowly and gently as you
know how, and just the minute the dusty
coating is turned under give another shake
at your sitter. To get the -four all in with
out stirring is the point. With this care
your mixture does not settle and diminish
in bulk.
"Now L take this square pan, which you
see has square funnel in it, and gently
spoon my mixture in until it is one-half
the depth of the pan. If the cake is per-
fectly made it should double it's size ex-
actly, that is. come to the very top of the
pan.
mo, do not grease the pans. I never
grease pans for delicate cakes.
'But the cake is ready for the oven.
Now, the oven heat must be very gentle. 1
have turned down the gas until Just the
faintest glimmer is seen among the bricks.
If we had a thermometer the oven would
register only degrees. / know it is about
that, because when / dash in few drops
of water they sizzle lazily, not spitefully,
and do not curl up into furious little balls.
But l take still further precaution and fold
half dozen thicknesses of paper and lay on
the bottom of the oven, and set the pan on
this. Next place this tin cover gently on
the pan, resting it lightly.
"Now, | will leave my cake covered in
the oven for half an hour, after that time
remove the lid and bake twenty minutes
longer, always maintaining the same gen
tie, steady heat"
A hall porter in London club confesses
to having gained $500 wear in tips for