The Montgomery advertiser., 1909-10-27
N1rs. Hitler Lectures on Entries
 and Announces the PSfze Ayards

To- the largest audience which she has yet had. and also to the most en- thusiastic one. Mrs. Hitler gave a most interesting lecture on entrees. One thing that 10 especially notice-
 abl0 about Mrs. Hillsr's cooking ss l that her things are not cooked ito death." in fact the Keynote of her cooking Is a small amount of heat.
 Before beginning her regular lesson Mrs. Hitler announced that Mrs. A.
 E. Kirtland. 2f5 North Lawrence Street.
 won the gas range given away. Mon
 day. and that her recipe was for fruit
 cake.
 Mrs. Hiner also complimented the
 ladies on the way in which the recipes were written.
 "They are the neatest and best rec ipes for the first round have had dur ing my entire six months courses. said Mrs. Hitler.
 Mrs. Hitler again cautioned the la dies not to send in recipes for un- cooked dishes. such as salads. for the prize stove would only be given for something cooked. Among the dishes made yesterday was one frequently made by the Swed- { fsh people. Creole crouueees. It is
 made of one cup raw beef. cut fine. and ene-third of cup of washed rice. To
 this should bs added one-half teaspoon | or SdiI, One tSaSROOu VI VGPYCI and q. little cayenne. This mixture
 should then be wrapped in cabbage leaves, which have been boiled two
 minutes to make them tender. and stew
 one hour in tomato sauce.
 Mrs. Hitler also made the tomato
 sauce in which the croquettes were
 stewed. -
 Another very delicious dish made was a cheese souffie.
 erh. ,,.o.tt .t+r.css.,o 1nnt<tnr aisl, of all, and one of the most delicious. was the cheese balls. They were made of one and onehalf cups of grated cheese with one tablespoon of -four, seasoned with one-third teaspoon of salt, one eighth teaspoon of mustard
 and few grains of cayenne. Into this should be cut and folded the whites of three eggs. beaten stin and dry. They should be shaped into balls, the | size of hickory nut. They should then be rolled in cracker meal and fried in deep fat, and then drained on a brown paper and served with salad course. These are rich golden brown
 in color and very delicious.
 Mrs. Hiller's lesson this afternoon will be on Meats" She will make q
 beef stew with dumplings and also
 cook q steak. There will be no lesson
 on Thursday, but again on Friday and Saturday.
 Mrs. Charles Holt of s14 Madison Avenue. won the gas stove yesterday afternoon, and her recipe was for pear preserves. which Is as follows: Take one peck of firm pears. peel
 and core. grind with meat chopper
 using the coarse attachment. After grinding squeeze but not too dry, and
 weigh. Pvt into an earthen bowl and cover with sugar, using three-quarters of poupnd of sugar to every pound of fruit. Let 1t stand over night. The next morning put into porcelain kettle with two lemons cut in small. remove and allow to cook. not too fast. When the pears begin to get clear or light
 brown. add four cans of grated pine apple, of the l2i-2 cents size. Cook all together until done and put into jars and seal.
 Mrs. A. E. Kirtland.s prize fruit cake:
 One pound butter. one pound sugar,
 one pound flour, twelve eggs, four-and- a half pounds of raisins; one pound home
 made citron, half pint shefled almonds. onehalf pound shelled oceans. one-half Lipound crystalized pineapple, one-half pound crystalized cherries. one glass jelly. one-half tumbler blackberry cor dial with one tablespoon each of ail- spice cinnamon and nutmeg; one tea l Spoon cloves. Cut up the fruit and l pour over "a tambler good whiskey. two tabiespoons melted, chocolate. put
 the yoiks, now cordial and spices. re-
 set jelly. then flour and beaten whites. now chocolate then fruit fioured with part of the -four; last, nuts. Makes a twelve-pound cake.
 Mrs. L., Meyer, 5eo Montgomery
 Street. who sent in a recipe for delicate
 patties, received honorable mention. Tof x.r Street, received honorable mention for recipe for marrow balls. and Mrs. simon Loeb, 74S South Court Street.
 received hoonrable mention for recipe
 for cinnamon sticksl
 Mrs. George Nj. Powell, .24 Amanda Street, received-honorable mention for
 a tomato catsup recipe, and Mrs. |.
 Dreyfus received honorable mention for
 chocolate tart recipe,
 The following are some of Mrs. Hil- ler's recipes: To Prepare Potatoes for Boiling New potatoes should be scraped with 8 dull knife. then scrubbed with brush and rihsed thoroughly; covered with
 cold water for an hour before cook ing. Old potatoes, to- be pared. the eyes taken out with the point of 8 small knife, scrubbed thoroughly with
 brush. The large ones cut in half
 lengthwise, and covered with cold wa ter If old potatoes are laid in cold
 water for several hours before pairing
 they become firm and plump. If they
 are to be boiled with the Jackets" on.
 or baked, they should be thoroughly
 scrubbed with a brush kept for this purpose.
 To Boil Potatoes-Aflow one tea
 spoonful of salt to each quart of boil
 ing water; put the potatoes into water and let them cook until tender. which will require from twenty to .twenty-fiva minutes time. Do not allow the water to boil rapidly; this wears the potato from outside and makes 1t mealy and unsightly looking. Drain thoroughly
 and sprinkle slightly with coarse salt.
 shaking the vessel in which they are cooked back and forth on the stove, that each potato may be. deficately sprinkled with salt; lay a towel over ! the top of the vessel, replacing the cover, and set in a warm place until ready to serve.
 Mash Potatoes-Force through a
 ricer eight hot potatoes. boiled. beat
 until very light and fiuffy with a fork, add two tablespoons of butter and from
 one- third to one-half cup. of hot cream
 or milk seasoned with salt and pepper to taste. .N.S.,