Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-02-02
GAS RANCE
Mrs. Armstrong Is Particular
About Stove and Wants
Oven on Top.
THREE RECIPES ARE GIVEN
Crab Meat Newburg. Chicken Turn
overs and Cocoa Layer Cake
Make Up Third Lesson.

Giving the recipes for crabmeat
newburg, chicken turnovers, cocoa
layer cake and coffee, Mrs. Helen
Armstrong held the attention of the
crowded audience at The Argus cook
ing school again yesterday afternoon
when she gave her pupils their third
lesson.
That Mrs. Armstrong is welded to
the gas range goes without saying
for through her talk yesterday she
impressed her hearers with its bene-
fits. One point she brought out
which might be of interest TO cooks
is that the range with the oven on
top is better than those which have
the ovens lower, for one reason
that is. convenience. to keep them
from leaning over so much.
Mrs. Armstrong said that any gas
range with an oven would do as good
a gas range she added. One of the
pupils asked: How would you man
age a coal stove?"+to which she re-
piled: Il wouldn't manage one at
ALL I'd have a gas range, or l
wouldn't cook"
In explaining the baking of layer
cakes. Mrs. Armstrong told her pu-
pills 10 place the cakes as near the
center of the oven as possible so
that the heat may circulate around
them. She stated that they could be
moved while baking, but warned
them against moving a loaf or an
gel food cake. She warned them
against mixing the batter for all lay
ers and then cooking layers separ-
ately.
TO TEST CAKES.
Mrs. Armstrong told. how 10 test
cakes TO tell when they were done. IF
you touch the top of them with your
finger and the print remains, the
cake is not we'll done. A safe way
to tell when a layer cake is thorough
~ done is to notice when it shrinks
from the pan
In explaining the making Of crab
meat Newburg. Mrs Armstrong told
how to use lightbread rolls in place
of the patty shells. IF the rolls are
followed out. buttered and toasted"
said she, they make fine substi-
tute for patty shells. They are much
more wholesome and easier to di-
cest."
Chicken turnovers were explained
to her pupils and her method for
making the chicken stock referred to
in the recipe. +Ctit all of the meat
from the bones and nut them with
the trimmings n 10 boil to make the
body of the chicken stock said she.
The following are the recipes she
gave:
CRAZE MEAT NENBg-RG.
For one pine of crab meat broken
into pieces prepare pint of sauce
as follows. Melt oEe-fOurth cup of
butter, add an equal amount Of -four
and cook until smooth and frothy,
then pour in two cupfuls of rich
milk. Season with salt, paurika and
add the crab meat. When heated
through. turn out gas fame and add
two egg yolks. beaten with two table
spoons of sherry. Serve in patty
shells, bread cases or with toast; CT
use less milk and place mixture in
ramekins to brown.
CIIICI<EN TIRN0NERs.
Sift together two CUPS Of -four.
-hTee teaspoonfuls of baking powder
and little salt-chop into this two
tablespoonful of crttOleUe and one
IF butter When wei mixed. moiston
with milk (abou- half cup) and
-olI about half an inch thick. Cut
nto large rounds and place on cen
Ter of half of them a spoonful Of
cooked chicken. cut small and mois-
ened with stock Brush edges with
D. .14 IIn.n-