Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1913-04-07


~ style. yoiclng bog deep thanks 20
all the donors
Alter this pleasing feature. The
cakes. hundreds I number. we're
'auciioned or. ne proceeds going 10
the United Charltes Hon 7 b..
Turner acted a. postmaster IN his
inImltable style and for more than
an hour the tempting sweets we're
exchanged Tor good hard coin Of
the realm Approximately eighty
dollars were realized from the sale
and this sum 900 20 10 swell the
fund OF the United Charities Of ANA
rill0
The affair 90 iB entirety was O.
pronounced success
Fridays attendance az the Cook
Inc school was 'he largest OF the
week On account OF the great in-
ter'st that has been taken in the
school. many OF .0e regular weekly
social Ratherlr OF the Amarillo
Romen nave been postponed until
next week. So that the members Of
the various orrsD cations mizht at
tend the cookins classes
70 only could have some Of
thar planked steak for dinner TO-
night. would nor ask FOR anything,
vas the remark 20. one OF the ladIes
as lhe left the cooking SCHOOL yester-
3 day We we're rl' q bit surprised at
|It either. for D. Certainly looked IN
food for the god. II was 80 deli
oat,ly Drowned and 10 evenly cooked
and the border u. creamy potatoes
made il a very delicious looking dish
$50 DO not doubt but what dozens
of housewives anI cooks will pre-
pare tho same hing for dinner to-
night for all Vgr. 80 anxious for a
| taste
Many ladies du not seem 20 quite
understand how fu plank a steak or
| fish. 10 Judge by 'uo questions asked
after the lesson before the lesson
and over the telephone 10 answer
briefly. Miss Clifi says. 4 fish plank
should be at leas au inch thick ~
is better IL a llfIie thicker Don't
get a plank too large for the family
one measuring thirteen or fourteen
inches down the center of the plank
lis large enough for a family of five
when the plank les new IL rs wise
thing TO put II On q moderately hot
oven and bake q for a little while
The plank must be- composed OF hard
wood such as oak. hickory or ash
/ The plank Tor beefsteak Is exactly
/ the same az hat used for fish except
that there are narrow grooves run
ming down the board TO allow the
/ fat 10 drain into the well prepared
for that purpoee
planked or baked fish Is very
desirable food particularly when the
fish Is actually fresh BE sure to
notice that the eyes are bright and
the fish free from any unpleasant
odor.
Ia buying fish. select 10 possible,
a. a matter OF economy. such as hay,
louly a small proportion OF bone ana
waste as. for instance. halibut and
cod Either OF these may be selected
with a view to either boiling frying
on bakug When broled fish rs de-
sired. select salmon. blue fish white
fish or shad. though these are equal
! Is good baked In the instance of
/ the first named varieties, some kind
of saucso probably viii be- needed
20 make them palatablc. and the cost
of this must he added 10 the fish
Itself with The richer kinds lemon
Juice will hc better accessory than
% more or less Itch and heavy sauce
Demonstration I'm Cutting Up of
Meat.
The IcmOustration ON cutting 100
of beef was much appreciated hy the
ladies aud Nr Booth. OF the Griffin
store certainly looked the part he
was playing in his spotless white
coat cap and apron The only re-
greet was that more time could moi
be- given 90 ibis very interesting sub
jcct The Two choice steaks chosen
lbs Miss Clii were just as good az
they looked aud the writer. be " un'
derstood is Boo position to know.
After this demonstration pastry
was made aud baked Part of The
J program had 10 be lcpt ont, owing "a
lack OF time