The Montgomery advertiser., 1909-11-02

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 Mrs. Hitler commenced the third and last week of her lectures with the les son given Monday afternoon at the Auditorium.
 If you were not there you missed one of the most interesting lessons.
 At the beginning of her lesson. Mrs. Hitler said that she again would make. by special request. two dishes which she had prepared before; one was cream biscuit and the other baked ham. Mrs. Hitler said that ham was better cooked this way because 1t lost none of it's juices everything boiled In water loses some of its juices.
 The ham yesterday was enclosed in a dough made of flour and water and it was then put In a dripping pan and baked. The ham was first put fin the oven, which had already been heated. and allowed to cook twenty minutes, until the dough was good brown.
 The heat was then reduced to low temperature and the ham was allowed to bake four or five hours. It is a slow process. but then there Is no basting. and when the ham Is done. the flavor is perfect, and 1t has been cooked in It's own juices.
 Mrs. Hitler certainly makes the most delicious things to eat. but remember that the keynote of her cooking Is that things shall be cooked a long time at low temperature. The first thing for the housewife to learn." said Mrs. Hitler, lis absolute control of heat you cook" .
 After finishing with the ham. Mrs. Hitler prepared a roast turkey.
 After being stuffed with a delicious chestnut stuffing. butter paste was made of one-third of cup of butter and one-fourth of cup of flour and spread over the breast. wings and legs.
 The turkey was then placed in a hot oven and browned delicateiy. being turned often.
 The heat was reduced when 1t was evenly Drowned. Two cups of water were added to the fat in the pan, and the turkey was pasted every fifteen minutes until done.
 Mrs. Hitler made a delicious chest nut stufing with which she stuffed the turkey.
 The stufing was made of six cups of French chestnuts which had been shelled and blanehed; they were cooked in boiling salted water until tender. They were then drained and forced through a potato ricer. and seasoned with one-half cup butter. one and one-half teaspoons of salt. one QuhILcT -tSaSpoUH oL pepPcE anu Ohc- half cup of cream was added: one-half cup of butter was then melted and mixed with two cups of cracker crumbs. The two mixtures were then combined and used as a stufiing for the body and breast of the turkey. It was a very delicious stuffing. too.
 Mrs Hitler also made a casserole of rice and veal. and some cream biscuit, by request.
 Her lesson Tuesday will be on breads, rolls, raised mixtures. and bey- erages. @
 The prize stove Monday was won bv Mrs Gustave F. Mertins.. 10 North McDonough Street. Her recipe was for split biscuit. Bring small after dinner coffee cup today so you can taste Mrs. Killers excellent conee: all so remember that this is Mrs. Hiifers last week in Montgomery.
 Rusks.
 One Cake Fleischman Yeast
 Three pints flour
 One pint milk (lukewarm).
 One egg.
 One cup entrants.
 One cup sugar.
 One-half cup butter (melted).
 One-haif teaspoon cinnamon.
 Put in mixing bowl milk, break yeast and stir until dissolved, add about three cups flour to make an orr dinary sponge. cover with towel and set to rise In a warm place for an hour and half. When 1t Is light and full of bubbles, add to it, egg lightly beaten, butter and sugar well creamed, entrants which have been previously favored, cinnamon. salt and the re- mainder of flour or sufficient to make a firm dough--knead dough until you can see little blisters. then brush the bowl with butter and put dough in, cover with cloth to rise till 1t is double in size. about two and one-half hours, keep in warm place free from draft. light stove (gas) for two minutes, turn out gas. Then turn out on kneading board and form Into rolls, place on we'll greased baking sheet and let rise about one hour. Bake in moderate oven twenty minutes, when done brush over the top with milk and sift on powdered sugar. This makes three dozen and can be made In about five hours and are very delicious