The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-11-01
GIVES HER LAST LECTURE
MRS. HELEN #. ARMSTRONG HEARD
AT TOMLINsoN HALL.
The Assembled Women Are Told How
to Make SnowbalIs-CIose of the
Pure Food Exhibit.

Snowballs are seldom regarded as a de-
sirable article of diet except by the small
boy, but those made by Mrs. Helen +.
Armstrong in her talk yesterday afternoon
at Tomlinson Hall were found exceedingly
palatable by her audience OF women. Mrs
Armstrong; recipe for snowballs differs
from the one used by the small boy. how
ever, so that was probably the reason for
the shifting OF the general opinion
Mrs. Armstrong; snowballs were dainty
little buildings and they were made of one
third cup of butter. two-thirds cup of
sugar, one-half cup of milk, two cups of
four two teaspoonsful of baking powder
bit OF salt and the beaten whites of
four eggs. AS she mixed the pudding Mrs.
Armstrong gave her alert audience many
useful little hints in the art of know-how in
the kitchen. For desserts corn starch
mixed with the -four adds a touch of DEL
icacy which just flour does not possess.
But as corn starch thickens twice as much
as flour change must be made in propor-
tions when it is employed. Pastry flour
is better than bread flour for cakes and
pastries. The flour should be asured
after once sitting and then should be sifted
second time with the baking powder and
salt added. The flour and the milk should
be added alternately and after the beaten
whites OF the eggs are put in, little stir
ring should be done. The snowballs. when
done, were topped off each with n cherry
and a hard sauce of butter and powdered
sugar. with some solid strawberry lam
worked in. Any kind of jam or preserved
fruit is good with the sauces of the pud-
dings for the winter table and i'm the sum-
mer appetizing sauces may be made from
the fresh fruits. With hot sauces granu-
lated sugar is used, with cold the powder
ed sugar.
\ chocolate. or fruit pudding, which was
in reality "a glorited kind of bread pudding
was another of the desserts. The bread was
cut in cubes, spread lightly with butter and
laid in layers in a baking dish between
layers of a sauce made of chocolate hot
milk and eggs. Raisins and currants were
laid in layers in the pudding and the sauce
was a hot one of butter sugar and hot
water. favored with sherry. The pudding
may be served also with hard sauce wit h
cream and sugar.
The Kremette punch was served in tiny
cups of porcelain. but the audience could
see the truth OF Mrs. Armstrong; as
sertion that il should have been served i'm
sherbet glasses TO show off it's prettiness.
The punch consisted merely Of Vanilla leo
cream with bit of the Kremette sauce
poured over il, tinging the cream with deem
pink. The sauce is a combination of cor
dials and may be used with almost any
kind OF plain creams or In icingS
At the end of the lesson Mrs Armstrong
announced that she would have the pleas
ure of meeting her audience again as she
has been engaged for series OF talks in
April at the German House. The applause
with which her statement was greeted was
significant of the delight felt at her an
nouncc ment and made pleasant finish TO
her series or talks.
Last night closed the pure food exhibit of
the Grocers' Association. The managers
say the exhibit was highly successful.