The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-10-31
MRS. ARMSTRONG'S TALK
SHE ADDRESSES AN AUDIENCE OF
WOMEN AT TOMLINsON HALL.
EscallOped Oysters and Tomato Cream
Sauce the Dishes de Remittance
Pure Food Exhibit.

Escalloped oysters and tomato cream
toast were the tempting dishes which Mrs.
Helen f. Armstrong put together in her
cooking talk yesterday afternoon at the
food exhibit In Tomlinson Hail. The plat
form held all the women it could possibly
accommodate and every woman of them all
watched all of Mrs. Armstrong; move
ments to discover just how she did it.
Cracker crumbs always for baked Dishes"
said Mrs. Armstrong MANY cooks use
bread crumbs for everything. but you will
find the cracker crumbs more satisfactory
for the dishes that go into the oven. Bread
crumbs are the better for frying"
Not every woman there agreed with Mrs.
Armstrong; assertion about the crumbs.
One woman said under her breath she al
ways used bread crumbs for escalloped oys-
tiers and her escalloped oysters were always
delicious. But then she admitted that Mrs.
Armstrong; escalloped oysters were = :
licious, too.
Mrs Armstrong; way of escalloping the
seasonable bivalve is the simplest of
sprinkled with pepper and salt; bread
crackers rolled or put through meat chop
per and mixed with melted butter-a half
cup of butter to pint of crumbs; the oys-
tiers and crumbs laid in layers; and the
whole tucked away into the oven to turn
golden brown. Mrs. Armstrong said that
small shallow dishes were preferable for
cooking the oysters whether for a few peo-
pie or for many, as when a large dish was
used the oysters near the surface were
done to death and the others were only half
done.
Half of the supply of oysters Mrs Arm
strong made into a creole scallop by mixing
the oysters with a sauce composed of but
ter, hour, oyster liquor and cream, sailed
and peppered generously, and with just a
dash OF nutmeg added. The sauce was made
very thick and the oysters mixed with 1t,
the whole spr1nkied with a thick layer of
cracker crumbs and baked-and the re-
suit was one of the daintiest dishes to set
before any kind of king. Oysters prepared
In such a sauce are delicious served I'm
almost any way-with waters, sandwiches.
with rolls with toast.
For the tomato cream toast Mrs. Arm
cream soup. with a can of tomatoes, a
slice or onion, bay leaf a bit of mace
and bit of parsley: After the mixture
of hot cream and then dipped her slices
OF toast therein and poured the remainder
over the toast. The dish was delicate and
appettzing.
The earlier part of Mrs. Armstrong; talk
was devoted to cereals, which were to have
been part of her Thursdays talk but were
left untalked of because of the lack of
time. Mrs. Armstrong said that the cereals
We're an important part of the breakfast
menu because of their wholesomeness and
because on their economy. She said that
with cereals and fruit as part of the break
fast that less meat and other heavy foods
would be eaten. The Oat cereals, she said.
were the best for people who took much
exercise or for winter menus, as they Were
more of a fuel than the wheat cereals.
| Care must be taken to cook the cereals
thoroughly, their value depends entirely
upon their digestibility. Another thing to
be considered In the use of cereals is the
amount of sugar one eats with them. Mrs
Armstrong said that too much sugar with
the breakfast foods caused fermentation
and was the cause of many a case of in
digestion. She said that to eat the cereal
with fruit. was the wiser method For
pecially in that they are eaten with cream
giving the little one an opportunity. to take
the necessary amount of fat, which, In
many forms, is distasteful to children
Mrs. Armstrong was asked a number OF
questions in regard to certain brands of the
legion of breakfast foods on the market
but she refused TO be drawn into giving
any testimonials to the value of foods
of the milc-that-stays-put-on or the JOY
| full James variety. She said that in gen.
| eral all the foods were good, because nc
manufacturer dared to put an adulterated
! food on the market and because all cereals
| cooked and eaten Understandings, were
health-giving.
Mrs. Armstrong will give her last talk
| to-day and her subject will be desserts
| The special ones considered Will be choco-
| late pudding, with creamy sauce, snow
balls with fruit sauce, and krennette
1 punch.