The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-11-13

The cooking lecture haIl OF the food ex-
position was crowded with women yester-
day afternoon fzsiy an hour before the
tine scheduled for the beginning of Mrs.
Greene-I4aughian's lecture. They be-
sleged the Armory and hastened in en-
masse as soon ~ the outer doors opened
AS they sat waiting me opening OF the en-
tertasnment they talked The women
seemed 20 be trying to cook vocaliy all the
raw food OF rne earth. Each was q lee
turer in herself. and ready and willing TO
expose to her neighbor the best way 6f
preparing any OF the dishes known 10
civilization They were plainly interested.
ard the one or two men who timidiy crept
I'm for instruction were glad TO see It. Mrs.
Laughian was glad 10 see h. too. and said
that she had never lectured before to
more enthusiastic people than the ladies
of Seattle
II was a good lesson yesterday after
noon II dealt chieLy with the prepara-
ton OF that most essential creation, bread
True. there were rolls OF several varieties
a strawberry pudding and a mixture Of
minced chicken called ''boundin." but
the real bass Of the lecture on which
these frills we're sewed was bread, ''the
stan OF life" The bread made by the
demonstration was certainly dream.
though to the masculine mind the descrip-
ton OF the process was so interlarded with
comments on rolls. strawberry buildings
and boundins as to be somewhat involved.
Numerous questions to quantities of
-four and other ingredients caused a repe-
t.sion by the lecturer which. IL taken liter
ally, would manufacture a loaf the size OF
the Armory.
Mrs. Greene-Laugflan took her station
on the raised platform amid the kitchen
things at 2.30 O'Clock. Her customary gar
ment of white was displaced by an ordi-
nary street cosfume-ordinary not in the
sense OF LONELINESS. but in that was not
extraordinary. she apoiogixed that the
laundryman had been too late, and from
that slight tribute to the feminine love of
fashion talk" plunged at once into the
subject OF edibles. She complmented the
W. {. 7. L. on the good work IL has done
for the canse of temperance. and thought
Frances Willard should put a plank in her
platform advising every wearer of the
white ribbon TO be an expert bread maker.
Mans disposition would be improved by
good bread.
While rolling the dough on the table be-
fore her she told of the important work
being done in the East by cooking schools,
many of which had been started In con-
neciion with girls high schools Her first
demonstrations were Parker house rolls.
The dough she cut in round pieces like a
pill box. then drew them out with finger
and thumb buttered the top. folded and
placed them in the pan. There was a
knack even In applying the butter. This
was done with a small. paint brush and
melted butter. She accompanied her work
by comments on general subjects. never
getting away from topics culinary To
the woman who was reported in the Post
lntelligencer of yesterday morning as be-
lieving she had failed because her chicken
croquettes were soft inside. the expert of
fered the consolation that croquettes soft
inside we're the proper croquettes. the de-
lieious croauettes. The softer the better,
for IL showed thorough cooking of the
material.
The dough was next fashioned into VI
emma rolls, very narrow and very high.
She took a little dough and rolled ii even
ly The more expert one became she said
the more even could these rolls of dough
be made Then she put the rolls in pan
close together. putting butter between.
The Vienna roll was intended to brown
only on the top and bottom: II 1t were
wished to brown them all around they
should be placed out Of touching distance
In the pan.
Mrs, Laughlan said she would make
waffies at the gas companys booth In the
evening and serve them with maple syrup
Waffles aid maple syrup. A suppressed
"a
fies were evidently associated in the lee
turer's mind with story which she told
She used 10 travel by train a great deal
between Albany and Boston. At a point
near Boston the train was always board
ed by a boy who sold lot Wofies" 1t
was a most peculiar cry, as though the
boy were afflicted with a burning waffle
in his own mouth. An oio gentleman who
purchased one of the boys lot wofies''
found that IL was cold. Holding the chilly
piece Of dough in his hand. he questioned
the boy as 10 his reasons for unloading
his wares under false pretenses. The boy
replied airily: 'Oh. that's just wot We
calls en-"
Some crescent or horseshoe rolls were
next manufactured. They were novelty,
the cook said. but bread just the same.
They all came from the same dough,
While waiting for the rolls TO bake she
said she would make a strawberry pud-
ding.
Her description of this pudding in a
finished state and attired in It's dining
room gown of whipped cream and straw
berry buttons was most delightful Mrs.
laughian had been unable 10 obtain fresh
Strawberries. so used the canned ones.
She took a pint OF canned strawberries
and strained the juice through a fine
sieve, throwing away the pulp. With
fresh fruit one quart OF berries would be
necessary. and they would be rubbed
through a sieve in the same manner. A
haH box of gelatine was sofsened by first
pouring ever II, a quarter cup OF cold va
tsr-accent on the cold--and when soft
ened quarter cup OF boiling water was
added. Never pour hot water on unsoft-
enei gelatine." continued the cooking ex-
peri Then pint of thick cream. the
thicker the better, was beaten with an
egg beater and stirred in with the geia-
tine and the strawberry Juice. The re-
mainder Of the process consisted in thor
oughiy stirring the mixture until II be-
came very thick and then putting il in a
mould which had been previously stand
ing In cold water. In answer 10 ques-
;son from the audience Mrs. Iaughian
said she had tried other fruits but among
them had obtained no good results. save
with raSpoerries- After The pudding had
stood long enough IN the mould IL should
be served ia square shape. sur
rounded ny cream whipped TO a froth,
ana dotted here aud there with srrawber-
rles. When fresh berries are used a cup
OF sugar would be necessary. The can
ned goods are generally sweet enough. bur
sugar could be adds~i TO taste before put
ting ire pudding IL the mould
Then came the recipe fer milk bread and
rolls. In the first place a hot oven is
needed. and all hreaEStufys should be baked
81 the upper oven. Neat should be roasted
N Tar lG&eF oven. a. me Eeat WcNl1
be above IL. Mrs Iagghlan said corl-
pressed yeast wss th@ hest. and for two
leaves Of bread or thirty rolls she used
a quarter cake % yeast Sha took table
spoon az butter. a leve. teaspoon OF salt
n tablespoon Of sugar. pint of scaidei
milk and with Two cups OF four made a
sponge. AL the feminine world knex.
What a culinary sponge II. but for the
benefit ~ the possibly ignorant IL IL a
lump OF dough the size ard shane Of a &
81