The Birmingham age-herald., 1909-03-25
Very Delightful Ebening
 Spent Al Cooking School

ss........sss.ssss.s....... or artist, and one that is just as beneficial to the race as those who are engaged wholly in pursuits of an intelligent na- ture.
 Miss Jones'" I said, q am anxious to know how long you have been engaged in this sort of work, if you will kindly tell me-"
 With pleasure" said she. Genius and the culinary art is subject that has always been of interest to me, and after l graduated in domestic science at Pratt institute, and later at the English school fin Toronto, began to teach"
 And where was this?" I inquired.
 Tn Cincinnati, my home," she said, T had large classes in the Young Women's Christian association, and other institu- tions. and found the work very attrac- tive"
 And now, do you prefer. the line of work in which you are engaged, to that of teaching in one especial placer"
 Tt is quite agreeable. The Fleischman company, by whom l am employed, sends me to the largest and most attractive cities in the states. From here l go to Seattle"
 That is a big jump isn't it?''
 'Yes, but l rather like it. Last sum mer l spent in the Canadian cities, and this winter I have been all through the southern cities--Atlanta, Chattanooga, Memphis, and other cities, staying from two to four weeks in each place.
 Of course, had to be perfectly good
 
 asked: How do you like Birmingham?"
 ''Very much indeed" was Miss Jones' quick response. T have been very cor dially received, and find great deal of interest and talent here in the culinary line.'
 ''The gas stove you are using looks most attractive. Won't you tell me what you regard as the great advantage in it's use?'
 Well, first of all, the even heat that is procured from it. That is the true secret of good cooking, and certainly of good bread making
 '.And so few people know that-isn't 1t true?"
 Yes, undoubtedly. The first requisite Of a good cook is knowing how to make good bread. The lightbreads I make a speciality of-because they are much in de- mand For these I use the best of all yeasts-Fleischma s-from it better ex- pansion is to be had, in lightbreads, than from any other leaven.'
 At this juncture Miss Jones went to the gas stove and produced the most beauti- ful pan of rolls-light as a feather and smooth and even as glass-the most de- licious and tempting things imaginable. and was accorded the precious privilege of tasting them. and as the children say, they certainly did taste Hike more" But that's a way that things have with them-when Miss Jones cooks.
 And besides breadmaking, what else will you take up this week?" inquired. !
 Pastry making, broiling. roasting, and many other interesting things" she said.
 Ut seems to me that things are so much easier the way you teach them than the cooking schools used to go to-" I ven- tured.
 Well l try to make everything thor oughly practical and simple" she an- swered NJ
 'I remember once, went for three terms to a cooking school and when 1 finished, the only thing I could do was to cook soft boiled eggs, and then the family shrieked because I had to take an alarm clock along to keep them from burning I mean cooking too hard But I learned lots of high falutin' names and techni- calities, and then after 1t was all over some one asked me whats carbohy- drate?' and I said 1t was either a break fast food or blood tonic and thereby dsgraced my intelligence.
 We enjoyed little laugh over this, at my expense and then said: Tt seems to me that cooking with gas makes ev- erything so simple and clean, and see no. reason why every woman of today shouldn't be an excellent wife and good cook as well'
 That is my idea exactly" said Miss Jones Mot to be Q mere cook, but to possess an all-around knowledge of the practical things regarding culinary mat ters. The woman who masters these things will be looked upon as one of the greatest factors in human life, and will occupy place among the master minds of the world, if she proves herself an ex- pert In her art