The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1899-12-30

posed worcester Woman'S club house,
showed them to the members by means
of the stereopticon. The club house
committee had seen these plans and was
DESTROYS that the members should see
them. Although it has not been decided
to accept the plans, it is very likely that
after some minor alterations have been
made they will be adopted.
Miss Chapman thinks that she knows
what women want in club house bet
ter than most men are likely to know.
There were three perspectives and three
plans thrown upon the screen, Rev. G.
w. Kent kindly operating the machine
They provide for building with a base
ment and three floors, the entrance to
the basement to be from Salisbury
street, with an entrance to the floor con-
tanning the main auditorium upon
Tuckerman street. Both are under porte
cocheres. The style of the proposed
building is Italian Renaissance, and the
materials are to be brick with either
granite or limestone line The perspec-
tives were beautiful and pleased the
audience.
The plans provided for several class
rooms, the storage and boiler rooms
and the janitors' quarters in the base
ment; on the first floor an auditorium
and gallery capable of seating 800. with
handsome lobby and class rooms. On
the second floor there was a directors
room or library with more separate
rooms, with small hall of 300 seating
capacity and a kitchen.
Fifteen prominent men had been in
vited to be of the audience, and there
were present. Hon. Stephen Salisbury,
r. B. Fowler, Jerome Wheelock and
Alderman B. W. Potter. Each spoke.
Mr. Salisbury expressed his approval
of the plans. Mr. Wheelock cautioned
the women to go slow, and be sure they
were coming out square financially.
Mr. Potter suggested broader stair
cases and more Of them and a different
location for the janitor's quarters;
Mr. Fowler spoke in commentator, but
suggested a broader central staircase
There was general elation after the
meeting, although only a little over
$4,000 in shares has been subscribed,
and there is no immediate prospect of
building.
The sixth and last in the course of
lectures on household economy, under
the auspices of the work committee of
the Woman's club, Mrs. ]. H. McMul-
len chairman, was given yesterday by
Miss Anna Barrows, managing editor
of the American Kitchen Magazine
There was an unusually large audience
and many of the women We're provided
with spoons and pencils and paper
Miss BarTows has not the amusing
patter at her tongues end that some
of the English teachers of cooking
have, but she Is quite as deft and sue
ceSSful in her demonstrations and re-
suits as they.
Yesterday, in beginning, she spoke of
the Importance OF regulating the diet
according to the income, and Of I'M
Outstanding the different classes o[of
food, as the nitrogens the fats and
-hydrates, and the proteids. IT is
calculated, she said, that one-half the
annual incomes. of the American people
are spent on food, and in the case of
the poor a far larger proportion. Ex-
periments have been conducted in foods
by the German government for its ar
my and by the United States govern
ment; for If it is worth while expanding
thought on the diet of a COW, which can
hardly earn more than $50 a year, of
how much more important Importance
is it to proportion the food right in the
case of men and women, who can earn
SO much more!
demonstrate a yellow and white
luncheon, by means of the chafng dish.
Leaflets containing these menus, not
all OF which, however, were used, were
bought by the women:
Cream of celery. Cut up the tougher
half of a bunch Of celery, cover with
water and cook for half an hour. Then
rub through strainer, adding enough
water to make one pint of pulp and
Juice, in all. Add one pint milk or
half milk and half white stock. Thick
en- with one-fourth cupful each of but,
ter and flour rubbed together Sea-
son with salt, pepper and onion Juice.
Mix one beaten egg with one-fourth
cupful milk and cook in small mould
till firm. When cold, cut in fancy
shapes and put in the soup tureen be-
fore pouring in the soup. Put some
unsweetened whipped cream on top.
Cheese canapes Spread thin strips
of bread with butter and sprinkle with
chopped or grated cheese. Put in the
oven until cheese is melted and adj
heres to the bread. Serve hot or cold
with soups or salad.
Fish cones. Steam one pound hall
but and mince fine, reserving all the
Juice which gathers in the pan where
1t is steamed Mix with cupfuI of
white bread crumbs the whites of two
eggs and few teaspoonfuls of milk
or cream II there is not enough juice
to moisten the bread thoroughly. Sea-
son with one teaspoonful salt, one salt
spoonful pepper and few drops of