Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-07
THE BLENDING OF INGREDIENTS.
The knowledge of Mixing and COM
bIning Is of Great Importance.

for another purpose or thrown away with
out spelling the eggs already separated.
When ready to combine the materials, there
are three ways in which it may be done, as
follows:
This means to mix ingredients thorough
ly by using circular motion of the spoon
or paddle; widening the circles as you blend
materials into smooth mass. This is en-
ployed in all cookery and is the first prln-
ciple of mixing.
Beating.
This term applied to batters, eggs or
liquid preparations means to turn the in
gradients over and over with a decided
and rapid motion; allowing your mixing
spoon or paddle to bring the under part to
the surface with a quick downward and
upward stroke. In this way considerable
amount of air is Incorporated into the mix
ture and the batter made light and smooth.
Cutting and Folding.
This method is employed when materials
such as beaten whites of eggs or whipped
cream are to be added to heavier mix
ture in order to prevent the escape of the
air already introduced by beating or whip
material gradually and with a wooden
spoon or paddle cut down gently through
the beaten whites or cream with the uten-
sill. and turn over. bringing to surface again.
repeat this motion until all is thoroughly
blended.
The Importance of Detail.
To insure success, so much depends on
the little details. To give necessary space
to these in cook book would require a vol
ume so commodiouS in size to be in
convenient for handling in the kitchen.
A Little knowledge.
Even a little knowledge gained in this di-
rection is of considerable help; as 1t shows
the often troubled and anxious housekeep-
er that there is a right way of doing things:
and tbd 1mm n she resolves to find out
coming more and more widely awake to
the fact that there is an endless amount
to learn in this broad field of domestic sci
ence. So much that must come from the
actual putting into everyday practice the
many we'll conceived theories and carry
ing them to a successful issue under all
conditions and surroundings.
1t is one thing to advance, from Scien-
tific standpoint. carefully tested theory
in regard to the proper method of doing
thus and SO or feeding the human body;
ton when it comes to be put into prac-
tice by those not sufficiently versed in a
ing between foods, occupation, surround
ings and the many physical anomalies that
make the problem oil. right living so hard to
Home Cooking Schools
Dyspepsia, insomnia and the attendant
prevalent as to arouse the feminine mind to
the fact that in misrepresentation 1t be-
but for a radical cure: as She does not find
that nursing the victims of sour, heavy
an occupation much to her taste. And, in
fact, she might be much more agreeably en-
ployed in learning how to make the bread
tender and toothsome and the fried foods
less miscellaneous in their effect. Few wom-
en-, comparatively, have cooking schools
within their reach, but the kitchen is uni
versal institution, embracing a scientific
laboratory of no mean scope, wherein she
may gain knowledge of more things than
ever yet dreamed Of in her philosophy or
collegiate course; But for a strange and
as an institution of learning, is rated be-
low the esteem of the average woman.
We are led to wonder at times whether
not, cooking being science of the high
est order, this may not be the reason why
n fal
artistic features. such as beautiful china
and table decorations appeal at once to
Investigations into the constituent prin-
ciples upon which everything depends in the
interest in her mind the necessity of the
times demand.
MENUS FOR EVERY DAY IN THE
WEEK.
SUNDAY
BREAKFAST.
Graham Grits. Sliced Peaches. Cream.
Fried Fried Spring Chicken tsCy Whta s5yas n.
p GSfSssi
Tomato Soup.
Fillet Of Beef. Mushrooms and Brown Sauce
sWeetOf sap' croqgsttes Green a Fess o'
Lettuce Salad French Dressing.
Frozen Fruit Pudding.
SUFFER-.
Brown Bread and Cheese Sandwiches:
Fruit. Cake. Conee.
MONDAY.
BREAKFAST
Fruit.
Cream Of Wheat. Sugar and Cream.
Scrambled Eggs Stewed Potatoes
White Corn Mullins. Coffee.
Scaloped Salmon.
Sliced Tomatoes. MIX Biscuit
pf ESSSas
Cream Of Potato Soup:
Dreaded Outlets, Tomato Sauce.
Caullsower. Beet salad.
TUESDAY
BREAKFAST
Granose Biscuit. Blaekberries, Cream.
Quick Parker House Rolls.
Eggs Canada. Brown Bread.
DINNER
r,,.d BTgiIsa Steak Hot H0rss.asiss ss1es
Curr.Bt sponge. Ssaiiis Sauce.
WEDNESDAY
BREAKFAST
F.rns ,.,,., o,o s z:sSss Emit; Cream
Grahsm Mullins. Toast
Lunch.
DINNER.
Onion and Cucumber Soup
tomatoes and okra Corn FritteTs.
Lettuce Salad
Waters Cheese.
Peach and Rice Duaplinss. Frat Sauce.
Coffee.
THURSDAY.
BREAKFAST
Granose- Fruit. Cream
Shirred Eggs. Breakfast Bacon.
Dreamed Potatoes.
Cerezline Pufs- Coffee.
LUNCH
Liver Terrapin. French Fried Potatoes.
DINNER