Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-01-23
CLASSES WILL
STUDY SCIENCE
Cooking of Ordinary Food to Be
Taught in School to Be
Held Next Week.
BOTH EXTREMES AVOIDED
Mrs. Armstrong Will Not Give Sot
Speeches or Hurl Masses of
Recipes at Audiences.

There are three classes of cook
ing; they have distinct names but
are plainly defined by the names Civ
en- the viands. For instance, there
is hog and hominy; Mrs. Helen Arm
strong will not. in her cooking
school conducted under the auspices
of The Argus next week at the Y. NJ.
c. A, give a demonstration with this
class of food; everyone who uses it
knows how it should be done.
She will not give demonstrations
with Smithfield hams boiled in
champagne, nor will she show how
pate d fol- gras should be prepared.
Neither will she demonstrate the
merits of Olympic ambrosia with
nectar dressing, for the majority of
people hereabouts most probably will
never secure these for general use
on their tables. The two extremes.
baser food and ultra extravagances
Will be studiously avoided. The dem
onstration will be confined to attract
tive dishes within the reach of the
pockets of persons of moderate
means. Those enticing entrees that
are nutritious as we'll as pleasing.
yet costing little more than careful
attention and a little patience, will
be Mrs. Armstrong; subjects.
SCIENCE OF COOKING.
To open a cooking school to teach
Rock Island housekeepers how to
prepare waff1es, buckwheat cakes,
bread, fowl. fish, meat and the like.
would be similar TO carrying coal to
New Castle But there are many
most pleasing dishes that have been
originated within the last decade
that add much to home life, cost lit
tie to prepare and are well worth
knowing about, and a galaxy of
these will be shown in the making
The demonstrators will point out
those ideas which are to be avoided
and which should be adopted and
will endeavor to create an interest
in more scientific cooking.
A careful study of the length OF
time necessary, the degree of heat
that is essential, the mode of mixing
that is imperative, and the several
finer points of the art of successfully
managing a cuisine that many house
keepers do not know, simply be-
cause they have had no one to show
them exactly how it should be done.
will be studied. Special attention
will be given TO baking.
Mrs. Armstrong will not deliver a
set speech or hurl mass of new
recipes broadcast at her school, but
in giving directions as each dish is
in course of construction, that in
terested women may take notes and
/ fiF1an NO
in hand
METHODICAL SCHOOL.
With these aims in view the
school should prove of much help,
especially to the young matron who
is just getting started on real house
keeping. whose kitchen education. so
far, is bounded en- the north by
fudge, on the south by Welsh rare
bit. on the west by oyster stew, and
on the east by toast. Some very
wise person has said no home is
happy or complete unless the lady
of the house can. should the occasion
arise, don an apron and deliver the
goods" from the stove. and there is
not a married man in the United
States that to the statement does not
say "Amoni" At the same time
there are many housekeepers who are
expert with many fine dishes and
knowing their values from past ex-
periences. when the test arose, are
anxious TO know something new.
To these and TO every woman who
takes the right sort of interest in
the table at her home, Mrs. Arm
strong's visit should prove Of decid-
ed benefit and believing these state
ments to be true, The Argus has
made a strong effort to get the best
person to show how the best results
are achieved.