Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-01-31
MRS. ARMSTRONG
MAKING A hit"
Domestic Science Lesson at
The Argus Cooking School
Entertaining.
SOCIETY LADIES ATTEND
General Rules of Cooking Given in
Addition to instruction in
Special Dishes.

There have been many cooking
schools in Rock Island that were well
attended, but the first days exper-
ience of Mrs Armstrong; school
was unprecedented. By O'Clock
yesterday afternoon the ardent
housekeepers began to arrive at the
Y. NJ. G. A. auditorium in order to
secure choice front seats for the lee
ture. By $3.50 o'clock, the hour
scheduled for the initial lesson, the
hall was filed. In the assembly
were prominent society women who
had availed themselves OF Mrs. Arm
strong's lessons on a previous visit
TO Rock Island and who have since
attained distinction as housekeep-
ers. There were also present many
women who are familiar figures at
all the former cooking schools. This
fact goes to show that once a stu
dent under good teachers, the en-
thusiasm grows. There were young
housekeepers, keen for the first prin-
ciples and several engaged girls that
wanted to start right when the lit
tie home was established. Some Of
these girls were the most eager lis
teners.
APPLAUSE FOR MRS. ARMSTRONG.
Mrs. Armstrong, dainty in white,
was cordially received as she took
her place upon the platform where
the gas stoves, the refrigerators, the
cooking tables and the ingredients
we're in readiness. The bill of fare
consisted of a nut loaf, date mullins,
steamed chocolate pudding and
foamy sauce.
The lessons in mixing the several
recipes were preceded by practical
talk on the regulation of heat.
One of the economical lessons was
the value OF cottoIene as a cooking
fat and it's relative cost in compar-
iso1 with butter and the high grade
lards This cheaper product is
southern commodity and the attrac-
ton to many is that it is vegetable
product. whereas butter and lard are
animal fats.
In using cottOlene Mrs. Armstrong
emphasized the point that the
amount of cottolene used as a short
ening medium must be third less
in bulk than other fats, as it is heav-
= Ter She also gave the news to many
that cottolene did not partake of the
taste or odor of articles fried in it
and could therefore be used over
and ever again. She had seen on
ions and doughnuts cooked at the
same time in one vessel and no con-
tamination of one or the other re-
suited In frying she said that it
was poor economy TO fry in shall
low vessel or frying pan, but that
cottolene should be at least three
inches deep in the vessel or in all
cases deep enough to cover the ar
tfcles so that it will be brown and
cooked evenly.
She suggested that the vessel
should not be crowded but that there
should be room enough for each sur
face 10 have an exposure to the hot
fat. Do not pierce the article with
a fork she says for that admits the
grease inside the croquette or fritz
ter and spoils the favor.
NUT LOAF SAMPLED.
The nut loaf is a dish that vege-
tarians substitute for meat and after
It was baked with its many hastings,
IL was garnished and passed through
the crowded room for inspection lat
er being cut into small portions and
passed to sample.
The pineapple fritters were very
popular after a sampling.
In preparing the batter Mrs. Arm
strong advised that this be done a
little time before using. This same
batter may be used for any fruit
fritter. peach. bananas or if bit of
roast is on hand bits of meat can
be used instead OF fruits or slices of
cold roast dipped into the batter and
fried for a luncheon dish.
In making sauce Mrs. Armstrong
was emphatically against the use of
a tin vessel. She advised one of
either aluminium or enamel ware
and that sauce pan should be used
for nothing else as IL is apt to be-
come roughened and spoiled for the
making OF smooth sauce. She also
said that In making sauces that con-
tanned egg and milk a double boiler
must be used or the heat would cur
die the ingredients and spoil the
sauce. Otherwise an. asbestos mat
could be put under the sauce pan.
PAPER ABsoRBS GREASE.
The soft white paper that Mrs.
Armstrong used for laying the fritz
tiers upon as she lifted them from
the deep fat absorbed the grease. /
They were then sprinkled with pow
dered sugar and passed. All through /
the lesson Mrs Armstrong was drop /
ming hints as TO what should be done I
TO make the dish perfect or what /
TIT DnTH TC