The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-11-11


OF giving oppression TO = latent fad thar,
ike al other lads. seussbso or Otherwise,
has gradually worked tn way from out
that vast storehouse Of social sdeas. the
efTete East. until Il has found IN agfta,ed
resting psace among the c.rcaes Of Pacific
coast society TIE question chat Is now
being discussed al over the city - that
OF cooking. History has recfted tina. at
different epochs raae culinary ART has been
held In high esteem. and Its voeariee and
exponenTs have been honored IN every
way for che mysterious compositions that
have served to tickle the palates Of mon
archs and potentates. The seasts OF the
ancient Romans have been sung in song
and told In story. and the centuries In the
worlds development have been punctu-
ated by records OF grand affairs In which
cooking and eating have cut an important
figure. In the feudai ages the monks were
conspicuous for the rare manner In which
they turned the spit or concocted graves,
and Friar Tuck. IN the good old days OF
the twelfth century. when Robin Hood
and his merrie men lived IN the giAdes
and Businesses OF Sherwood forest and
robbed the robber harons and the rich
bishops. occupied an honored place in the
band, not for. his blessings and benedie-
tons. bat for his turning Of the roasts OF
the kings deer and his grayses, that were
the despair Of all OF his contemporaries
and the delight OF the men in Lincoln
green. Down through succeeding ages the
worlds wits and sages have talked and
written about things to eat and drink.
Modern society is on the qui vive for nov
elites. and has made = business OF invent
ing pleasures out OF commonplace mat
tiers. In cooking for others the occupation
becomes mental. but In compromising edi-
hles for ones own satisfaction il is at
once converted into an art, and the result
fs axx-x~ s~fv sreor Lob
teas and the chatting dish clubs, where
omelettes and indigestibse Welsh rareblts
are manufactured to the delight OF those
favored ones who are permitted 10 par
take.
The cooking school Of the East is an es-
tablshed fact. and in an embryo state Il
IS at intervals finding q lodgment and
abiding place in the hearts of communi-
ties further west. The cooking lectures
now being conducted at the Food Expo
sit.on at the Armory are the most popular
feature OF that interesting exhibition, and
its drawing quality Is that OF magnet
OF immense attractive force. Long before
the hour set for the lecture OF Mrs. Green
I.aughlan, the subjects for which were an
nounced as, Chicken croquettes. roast
chicken: stuffing Of various kinds. cara
mel iavorinss, coiorings and ice cream"
the seating capacity of the small hall at
the end OF the exposition building was
taxed. but still femininSty of ali ages
squeezed and damned a little closer and
made room for more. There were old ladies
whose missions In the cooking line were
almost over. but who came to learn and
repent for past sins; young married
women whose husbands are suggesting
restaurants and boarding houses, and still
younger women who are making ready for
husbands and who propose TO know a
thing or two when it comes To conductine
domestic menage. They all crowded and
craned their necks to see the table with
the white cloth and those things that
enter into the making OF toothsome
daent.es. Mrs. Green-Laughlan has been
described, she is Big and healthy and
buxom; fine example OF what good cook
-, viii do.
Before Mrs. Laughian commenced her
lecture. Manager Bradley made few In
troductory remarks, during which he an
nounced that Hon. Thomas b. Reed. OF
Maine, win be invited to attend tonights
session OF the exposition. Then Mrs.
Laughlan, arrayed IN a comforta ble-look-
Ing white dress and apron, with white
cap perched on the top OF her head. pre-
faced her remarks on the chemistry OF
cooking by reading from clipping, re-
marks made by a woman for whom she
says She has profound admiration.
In effect, the remarks set forth that
more divorces are granted because wives
do not know how to cook than for any
other reason. II is the entering wedge OF
discomfort. '.and ! believe 1t thoroughly"
said Mrs. Laughlsn. In all the crowded
gathering OF women the Observation-Disclosures
reporter alone represented the sterner sex.
and was undoubtedly considered by many
as a chef from one OF the hotels or restaur-
ants. as the samples of cookery and the
component elements of the dishes we're SCI
III 1txyr ra<5 a. f- g.
consideration and opinion. 1t nnaIiy be-
came SO embarrassing that II was neces-
sary for the Post-Intelligencer man 10 dis
close his Identity and 70 admit his lack OF
technical knowledge OF the right way TO
prepare bread crumbs.
Chicken croluettes was the first matter
taken up, and Mrs. Laughian said that 70
two cups OF cold cooked chicken. chopped
fine. there must be added one teaspoon Of
salt, oEe-half teaspoon OF celery salt, ore
fourth teaspoon OF cayenne pepper a few
drops oe onion Juice and at Tablespoon of
chopped parsley. "When make ths-, for
myself" said Mrs. Laugfian, II don't use
parsley; don't like the favor" This ror-
ton OF the preparation Mrs. I.auxhlan
SAYS. should be mixed with ore nirt Of
thick cream sauce. which she explained
was made by putting pint Of milk in the
double boiler and letting Il heat Then
she took two iieaping tablespoons Of but
ter and melted them in an ornelette pan.
being careful not 70 burn IL. When the
butter Is melted Mrs Laughisn adds four
hearing tablespoor<fni OF four syo,r
must add four heaping tsb,espoonsrul of
four" repeated the lecturer. "and then
the hot milk. very slowly. stirring one
way and season with one tessrooa Of
sal, ard one saitxpoon 81 renper. These
crcquettee are very rice FOR luncheon. q
course dinner ard tea"
Mrs. Laurtian said while she sif not
feel Catered at the rsctura Of bA- nnh-
no. Sssrsrcve II a. 70 would make a hearty
laugh ard that r. was cure for dvsn~nsta
''ree II cook until very rhick.- ron..rus.t
the lecturer. getting back 70 the cream
sauce Mix With TIE chicken ara SEA-
sonlrg IN a bowl: set /, where n VIII, coal
where II Is perfectly cold. After cooling
shane Il into crocuette~ e-tYr,h egg ard
crursb. ard cook one minute N deem fat.
wht>h must Be hot 50 as TO. "a SAX tr.n
the croausttes- When taken on, A light
brown. DRY on rapsr. You car nsrk them
40 with a KID glove" said Mrs. Vaughan.
after frey have been dried on pauer.
DsIrtrg The greater part ~ iris EXPLANATION
Mrs Iasghlan was "sssfsfn~ che action "a,
the word. the word 20 re action" and rad
reached the point where the mixture Vas
20 ne SET away 10 cool
wrfYe WAITING. sse SAID IRA. are would
sp~sk % cs-snel ara tn preparation.
which sAe sass shcuii Ne race a. follows.
Ore cssr - wsfe sess-. put q an orse-
fss,e par ard 'et 7. a1r--"Y. !. ire o,,v
thF-x lsff~e that shsals he allowed 10
burn" said rae lecturer. '.u-.r N gets A
dark. -seh hrcwz. a,S shsr ala one ~xsp
Of not water. let y ttscksr iske q sv-7r-
A ttr-Ss voice r. re sgSsa-s>e s~%ss IN,
voc str RE sugar. u 10 uttie,- re~,s'esi
tse lerturer, 80 as 70 brown II even'y."
.Aa