The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1911-11-11
WOMEN GET COOKING
LESSONS FROM EXPERT
Mrs. Janet Mckenzie Hill Gives
j. Helpful Information On How
To Prepare Food.

the high cost OF foods in this city,
may find some sOlace in the lact lhat
prices are considerably nearer tue
Sky In Boston and New York and sew
eral other places, according TO Mrs'
Janet Mckenzie Hill, the well'knowh
cookery expert, who gave lecture
Wednesday afternoon, in the u W.
C.. A. auditorium. Trufties, she salu'
were dearer here than in the east
but not being exactly standard ar
ticle of diet. anyway, and, 10 most
folk, an acquired taste, like caVlare
and pate de foie gras, the fact that
in Detroit Mrs Hill had to pay 90
cents for a bottle OF them, which, In
Boston. would cost her only 40 cents,
is not likely to greatly disturb local
housekeepers.
Mrs. Hill Is a pleasant-looking, sill
erhaired woman, whose word IN the
world OF scientific cookery is law.
She is the editor of the Boston Cook
ing School magazine and the author
of many books on the preparation and
serving OF food, its chemical value and
Dthics.
An audience of women, well known
for their pride In keeping house and
earning the name OF "a good cook,
was present at the lecture, and note
books and pencils were busy, taking
down Mrs. Hill's words of wisdom and
her recipes. The dishes chosen for
demonstration were Italian cheese,
Msh mousse, pineapples, Bavarian
cream and prune and pecan nut salad.
The truffles figured in the ornamen-
tation OF the mousse, which was the
most elaborate dish prepared, and
unless one is an expert In culinary
matters, Mrs. Hill confessed fish
mousse would prove rather hazard
Gus undertaking and one which, to In
sure the hostess being ready In time
!, for her company should be made the
day before the function at which 1t
is TO be served,
There is always great deal OF
argument as TO what a mousse really
is. but some time ago learned. from
apparently indisputable authority, a
French chef, that when whipped
cream Is incorporated into a dish that
is to be cooked, IL is called mous-sa
and when the dish Is cold. il is pro-
.nounced the same as the animal
moose" Mrs. Hill informed her audi
ence with smile. Owing TO the
limited time, Mrs Hill had at her
all under way at the same time so
that quick changes were made from
cheese to cream and fish TO salad,
with the help OF white-capped col
ored maid During the preparation
OF the dishes. Mrs. Hill kept up a
running fire of explanation and among
the useful bits OF information given
were the following:
"Chaaep 10 nnn Of tba rOnat nItriti-
Gus and valuable of foods. but there
is nothing more indigestible than
cheese cooked at high temperature.
Cheese shotfid- not be cooked longer
than TO melt It,"
Young children do not require a
great variety OF food Simple dishes
are best for them until+they reach ii
years. then they may be permitted
20 select that which pleases their in
dividual palates."
Boards are among the most con-
venient articles TO have in kitchen
"a board for fish, another for meat,
a third for fruit, a fourth for bread, |
and so on. They need not be large
and when hung up by means OF a
hole bored in one end are not cum
bersome to have around"
"Earthen bowls take longer to chill
any dish you may wish TO serve
cold"
Dishes 10 be nodded should not
be left in the molds for too long a
period, certainly not over night, be-
cause OF the possible chemical &C
ton on the food Of the tin, of which T,
molds are usually made"
I'm making russo or other cold !
dessert, II pieces OF fruit are placed |
around the mold before the mixture
IS poured in, it will unmold easier"
Mrs. Hill deplored the excessive
cost of food stuffs at present, but said /
tina. ifasmHeh as=the= average house. l
keeper could not correct the evil, the
ONLY thing for her TO do is to learn
how TO make the best and most
healthful dishes at the lowest mini F,
mum of cost.
ct seems almost trte TO say that
many homes are broken up through
poor cookery, because | know others
have uttered that sentiment before
me-" Mrs Hill told The Times. New
ertheless, il is true. ! would like to
see every young girl. and many OF
the boys, given an opportunity to
learn at least the fundamental rules
Of the preparation of food and | do
not say this because ] am teachcr. /
Cooking need not be drudgery. unless
Il is made so. hove always found it
very pleasant and interesting work"
Mrs. Hill gave lecture in the
same hall, Thursday evening with a
demonstration Of paper bag cookery,
and Friday evening. she will talk on
"The ethics of eating" with chatting
dish demonstration.
There Is much nonsense now be-
ing written in the magazines with re-
gard TO paper bag cookery, and with
all my years Of experience ] have
yet to see the practicability OF MAX
ing soup or stews or roasting juicy
steak. beef and fowl In a paper bag,
so that Il becomes palatable food,
said Mrs. Hill IL know that bag
ia splendid for fish"