The Sentinel=record., 1912-05-07

man during the disturbances ln that country.
 l prepare a certain dish. but she pro- ceeds to measure out and mix the necessary ingredients, explaining as she goes into every article and every movement made, but she tells the housewives how to cook it after it is properly mixed, explaining the matter of the necessary heat and then cook ing the article right before the eyes of her audience. When one article has been placed on the range to cook. another is taken up and treated in a like manser. After the dishes have been cooked, they are passed around and everyone is invited to take a taste, completing the demonstration of scientific and economical cooking
 Yesterday was one of the best first days" Mrs. Armstrong has had for some time, and she was highly pisas. ed at the success of the school Judg- ing from the attendance on the iniUiai day. it is safe to conclude that the Auditorium will be packed every day during the remainder of the week.
 The practical feature of the school appealed strongly to those who were there yesterday, and they left the the ater praising the Sentinel-RecOrd's 8 cooking school and Mrs. Armstrong for her splendid lecture and demoa- stration
 measuring,' said Mrs. Armstrong, demonstrating her principle by care fully shooting each measure she em- ployed during the entire demonstra- tion., She worked very deftly at DOT tioning and mixing, teaching her pu- pills that there is such thing, even, as sitting the right way, instead of distributing the flour about in a snowy cloud on the person of the cook and over the kitchen furniture
 Glorified Process.
 Cooking with Mrs. Helen Armstrong is certainly a glorified process.
 "Haphazard methods in cooking will not do when food materials are so expensive and when fuel and time and energy are also worth something" Mrs Armstrong reminded her audi ence during the course of her lecture.
 Mrs. Armstrong will demonstrate all the important principles of cook ing, with the exception of yeast bread, mixtures, during the preparation of the menus programmed for the weeks course in domestic science. Monday she went thoroughly into the inside innings of such questions as correct measurements, on the cooking of such food articles as buildings and steamed bread by immersion in hot water, and used deep fat frying as the feature of the afternoon.
 Used Correct Kettles.
 With the cooking of the hominy crescent she illustrated the importance of using a kettle of correct depth and tightly covered for the heating of tie fat, and for the complete immersion of all such articles as the crescents and croquettes contained in the wire bas- kets. She used a double coating or | bread crumbs as a covering for the crescents, rolling them first in crumb then brushing with egg mixture, then | treating to another sprinkling of crumb. The crescents came out of the deep fat kettle beautifully brown and crisp, and delicately dry and evenly cooked on all the outside surface. She lectured on the wholesomeness and economy of the deep fat frying pro cess during the manufacture of the delectable looking little cheese flavor CT crescents.
 No woman likes to spend all of hel time in the kitchen" remarked Mrs Armstrong, and it is the duty O every housewife to find out the easiel ways, the better ways and the quick CT ways of cooking. The more thor oughly the advanced methods of cook ing are understood and practiced D, the housewives of today, the nor, will they be emancipated from tn, / kitchen" she told her listeners.