The Washington herald., 1913-02-15

| National HlueS AkmOry HAL.
10 .. m. to II noon, contestants bring
In baking entries for prize contest.
II noon 10 p. m. doors closed while
awards are decided.
2 to ESQ p. M. exhibition.
| 3to 4 p. m, sale Of cookery for bene-
at Of Associated Charities.
! Cooking school Is "out" and to-day Is
commencement with the awarding of
prizes for the best cookery done by the
pupils" in the course of lectures con-
Quoted for The fashington Herald by
Mrs Helen Armstrong Ruggles. the
noted domestic science expert.
When the last lecture in the course
which has covered all this week was
ended yesterday afternoon. the intense
enthusiasm OF the women who had heard
Mrs. Ruggles was evident from the many
declarations that they were going TO
make entries in the contest. The prizes
| offered for the best cooking are valu-
able. and the knowledge which the COM
| petition will give the contestants will be
very useful. for those who place their
creations" side by side with the prod
, uts of their neighbors kitchens will
have an opportunity to see wherein they
| failed.
A committee from the Associated
the sale of cookery will he given, will
decide the awards. and ii is expected
that intense excitement will surround
this final phase OF the weeks work.
Many women who have never before
cooked anything are so interested in
kitchen work. now that they have heard
Mrs. RuEgles, they will be in the contest
just TO learn whether cooking is really
"a knack that you have to be born
with - or iQ nf kripucp
and industry.
Doughnuts. better known to a large
fraternity as .'sinkers," were raped
vigorously by Mrs. Ruggles yesterday
afternoon.
The past generation who ate dough-
nuts got away with it merely because
they led more active lives and spent
much time in the open air. she ex-
planned. But there is hope in n new sort
of doughnut-one OF melting consistency.
so moist and tender as to tempt the
veriest dyspeptic. Few people have a
constitution sufficient to withstand an
article which contains much grease.
Doughnuts have long been hailed as one
of the most substantial articles of pas
try. and now, by scientific cooking. We
may produce them without their objec-
tionable qualities.
Mrs RuggIes then proceeded to show
made. frying them in the same kettle Of
fat used for all other fried dishes made
during the week, and getting a most
delectable result.
Casserole Cooking.
The modern housekeeper has begun
to learn that there are other ways OF
cooking food than by boiling. broiling
or roasting. all of which processes call
for high heat" Mrs. Ruggles continued
She has come to know that long, slow
cooking at a gentle heat best conserves
the nutritive elements of food and the
fiavors that render it most agreeable to
US.
1T is this method of cooking that the
earthcn casserole. with its close-fitting
cover, has made possible for us.
Then, too, the casserole is the serv-
ing az well the cooking dish; and
besides, as from its nature it retains
heat for a long time. the food present
ed in it may be kept in good condition
for the late conner or tardy diner. The
casserole may be also the main de-
pendance of the woman who does her
own work and likes to serve her meals
daintily in courses. The viands cooked
in the casserole, whether of fish. flesh.
fowl. or good red herring nicely sea-
soned and ready to serve, will not de-
terioriate II they be left in the oven
while the appetizer and soup are being
eaten; they may then be brought TO