The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1904-04-10
COOKING INSTRUCTOR is
PRAISED BY 300 WOMEN
Fair Auditors Congratulate Mrs.
Armstrong on Benefit Derived
from Lectures.
SAVORY DISHES TASTED

After the final exhibition of cooking given
by Mrs. Helen Armstrong at the German
House yesterday afternoon was over and
the interested women had partaken of the
last bit of sweetmeats which they had
watched Mrs. Armstrong prepare. they
gathered around her and earnestly ex-
pressed their thanks for the entertaining
afternoons they had passed during the
week. About 800 women listened to the
valuable suggestions offered by the speaker,
and secured all necessary information con-
corning the operation of gas stove.
Mrs Armstrong travels the country
demonstrating the merits of a gas stove,
and was engaged to come here by the In
dianapolis Gas Company. The various gas
companies consider this their most effectual
method of advertising, and Mrs. Armstrong
is in constant demand.
The fact that she has appeared in this
city twice before accounts, perhaps, in some
measure for the welcome she secured in
the past week.
The recipes used yesterday were as fol-
lows:
Broiled Chicken-Prepare young chicken
for broiiing and spread lightly with soft
Dutter mixed with salt, pepper and a little
lemon Juice Cook slowly under the gas
MAMIE Ioi twenty minutes, DaStlng and turn
ing occasionally, then increase the heat and
brown we'll Place on hot platter. spread
Win sort butter, paprika and minced
parsley and serve. If chicken be large it
Is Wen TO do the first part of the cook
ing In the upper oven.
Ralsln Brown Bread-Sift together two
cups OF graham flour (after removing bran}
level teaspoon each of salt and soda and
nall teaspoon OF baking powder. Mix into
TINS two-thirds of cup of raisins, half a
cup OF molasses and one and one-fourth
N onffp r,Nfll
| add to the mixture and pour into a creased
mold after pressing a few rasins about the
surface. Steam for two hours. If dark
eolored bread be preferred a little kitchen
| bouquet may be added to advantage
Asparagus Tips in Cases.-If the fresh
| vegetable TO be used wash quickly, cut off
| the hard ends and boil rapidly in a small
amount of salted water; drain and keep hot
While preparing sauce. Should the canned
| goods be selected. drain. rinse with cold
| water and heat. Make a cream sauce with
| two tablespoons of butter three of flour
| and a cupful each of cream and the water
| In which asparagus was cooked (half a cup
OF chicken stock is great Improvement
| season sauce with salt and white pepper.
add two beaten egg yolks, and strain over
the not asparagus. Prepare cases from rolls
| of thick rounds of bread removing all in
| side crumbs. brushing we'll with soft butter
| and browning in a hot oven
Orange Bavarian Cream.-Soften half box
Knox geiatine with half cup cold water
| and dissolve with half cup boiling water
| Add this TO one cup orange juice also juice
/ or a lemon Pour thin layer of this in
| the bottom of mold. and when firm deco
| rate with candied cherries and angelique
/ cut IN pieces Line the sides of the mold
| with lady fingers or slices of orange Whip
| one pint of cream until stiff, add two-thirds
| cup powdered sugar and add the orange
Jelly when thickened slightly. Mix all gent
| ly and color all or a portion with Burnett S
| color pastes, with which many desirable
combinations may be made. Keep mold on
Ice an hour or more before serving. Dip
| mold In warm water. wipe carefully and
| turn out gently on cold plate.