Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-01-31

it is best to roll it just as thin again
as wanted and then fold it back. This
makes the biscuits easier to break aft
er they are baked" Thus she runs on
and on and she never seem weary or
makes her audience tired.
TOMORROW,s PROGRAM.
The devotees of the chafing dish
and the epicures who love to prepare
Sunday night supper will hail with
joy the luscious crab meat newburg.
First, get your crab meat and unless
the season and location be favorable
to the employment of the fresh sea
| food, an admirable substitute is
found in an imported article known
as Japanese crab meat. 1t is quite
the best thing ever extracted from
a can. The flavor is delicate, the
color appealing and the possibilities
of its uses have not yet been exhaust
ed 1t may be served as an appetiz-
er, in a salad, au gratin, as cro-
quotes, in various sauces from the
chatting dish, with mild condiments
in sandwich form, and is always Civ
en- an encore. Today Mrs. Armstrong
VIII explain the making of sauces
as applied to creamed dishes and
numerous entrees. A we'll made
sauce conceals successfully many I'M
suspected leftovers.
Mrs Armstrong will make a new
Kind of turnover which may be used
as a sweet or an entree. 1t is easy,
economical, and so good; for the
lunch basket it is desirable and when
picnic season comes It will be an
other success. Fruit turnovers have
as their basis a rich biscuit crust,
and the making of biscuits will be
deftly shown and fully explained.
When properly made and rightly
baked. these crisp morsels are
greatly to be desired
Cake making is the main feature
of the day and comes first on the
program. Be on hand if you do not
wish to lose a word. The teacher
will tell Just how and why certain
processes are best and the proper
regulation of the gas oven ESQ easy
when UNDERSTOOD will make the
cake lesson complete.
HOW TO MAKE COFFEE.
Mrs. Armstrong mentions four es-
sentials to the making of good cof-
fee.
First The coffee must be good.
Quality pays always and a cheap
grade of anything is never econom-
ical
Second. The coffee must be
freshly ground. 1t is better to buy
coffee in cans (unless ones grocer
roasts it daily as it stays fresh. but
it must not stand long after it has
been ground.
Third. The water must be
freshly boiled. Water that has boil
ed long is never good, for it becomes
fat.
Fourth. The coffee pot must be
or enamel the lining should be white
and then it is easier to tell when 1t
is clean.
'If you use percolator. use warm
water and have the coffee ground
fine. but do not use pulverized cof-
fee"
The programs for the balance of
the series are:
Wednesday-Crab meat newburg,
fruit turnovers. cocoa layer cake, cof-
fee.
Thursday-Chicken puffs. pineap-
pie and pimento salad, feather cake,
peach pudding. egg sauce.
Friday-Filet of fish. English
scenes, Russian salad, Florentines
and pastry making.
Saturday-Planked steak. potato
border. rice croquettes, tomato cream
sauce.
CANvAssING THE CITY.
While the cooking school is in |
progress the n. X. Fairbank COM |
pany has five representatives cali !
Ing on the ladies of Rock Island at /
their homes and demonstrating the 1
uses OF cottolene. These young men |
are all hustlers. They are NJ. s. (
Decker, ". H. Loeck. Charles Del
bridge, L. P. Duffy and F. c. Hand /
Cnamperlain's Cough Remedy is a
very valuable medicine for throat and /
lung troubles. quickly relieves and
cures painful breathing and a dan
Eerous sounding cough which indi-
Gates eonsested lungs. Sold by all
druggists