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

should not be done for the same rea-
son. That frying fat should be kept
at the proper point when cooking
and that the vessel should be kept
covered, while heating fat and when
not in use to prevent odor from es-
Gaping were two side hints. Anoth-
er was that fat once used for fry
ing should not be used for baking,
but could be strained through a fine
wire strainer while still hot and was
as good as new for the next time the
fat was used. A precaution to take in fry
ing is to drop a piece of bread in the
hot fat. If it browns nicely the fat
is ready for use and if the cook is busy
and cannot get to the frying that min
ute, the bread left in the kettle will
prevent the fat from burning. 1t is
these simple little hints that come
from a large experience that are the
helps toward making. cooking an exact
science.
In steaming the chocolate pudding
Mrs. Armstrong said if the family was
small half the measure would suffice
for the recipe and that instead of the
pudding mould the pudding could be
SlCdLISd III a fDdh4hS pO"hSl Cc1h Win
good results.
COOKING RULES.
When questioned about cooking GER
tain vegetables, Mrs. Armstrong gave
a few general rules. The water must
be boiling when vegetables are placed
in il. Otherwise the juices are ex
tracted and poor flavor and nutrition
follows. StaTchy vegetables are more
meally and wholesome cooked in boil
ing water: green ones are finer in
color and flavor.
INTERESTING TO HOUSEkEEPERs
That cooking can be made enter
tanning and interesting to a high de-
gree is being demonstrated by Mrs.
Helen Armstrong at The Argus cooking
school. There is a revelation in store
for women who have allowed the idea
to slumber in their minds that cooking
is a form of labor reserved for the
menials and excluded from the realms
OF art. Mrs. Armstrong makes it ar
tistic, and Furthermore she makes it
useful.
Mrs. Armstrong uses the Y. NJ. c. A.
auditorium and has transformed the
stage intO d temporary hllCueu, WITH
gas range. etc, and the rapidity, grace
and artistry with which she creates
delicious things 10 eat IS as fascinating
as any vaudeville act or theatrical
performance one might desire TO see.
The audience, and yesterday there was
an interested crowd Of ladies present,
remains seated and Mrs. Armstrong
carries on running conversation with
her spectators. She does not affect
the stiffness of the lecturer, but rath-
er carries on a RUNNING good humor-
ed cheerful talk as she works with a
dizziness and skillfulness which is fas-
chatting. Like a magician, she puts
together some -four, butter. eggs, milk,
sugar and innumerable other articles
of raw food, the meanwhile explaining
each move. She then slips the con-
coction into the oven and soon she
presents TO the view some delicious
thing to eat
KEEPS INTEREST UP.
An interesting feature of this cook
ing school is that Mrs. Armstrong does
not confine her talk TO the thing i'm
under her attention. She
through the whole domain of
cooking, suggesting, advising, illus
trating and talking about cooking IN
general. Always use a knife for this"
Or Never use tin utensils for cooking
it cooks unevenly and is apt
70 burn in tin Use aluminium or enanl- |
Il ware" or lin rolling biscuit dough |