The Washington herald., 1913-02-10

Cheese crescents- Shhiorha SeS'
Fruit omcIef.
Free cooking lessons, with Mrs. Hclen
Armstrong Ruggles as teacher, under the
auspices of The Washington Herald, VIII
begin at National Rifles Armory Hail. in
G. Street, between Ninth and Tenth
Streets Northwest. this afternoon. The
series will last a week. one lecture. with
a practical demonstration Of cooking. be-
ing given every afternoon through to
next Saturday.
While the lectures will begin every
afternoon at go o'clock. pupils ought
10 assemble in the classroom" at ]
o'clock this afternoon. in order TO get
an understanding of the delightful work
they will do as pupils of Mrs. Ruggles,
the foremost authority in America on
domestic science.
Besides the lectures. there will be the
practical demonstrations and many eN-
hibits of the newest and most improved
utensils for the kitchen and the pantry
and the dining-room The pupils Of the
cooking class will do well to examine
all these. as they afford fine object les
sons
The Importance of the prospective pu-
pills of the school to be conducted Tor
The Washington Herald by Mrs. Rug
giles can hardly be exaggerated. Every
lecture is to be complete in ITSELF but
there will be a natural sequence in the
course mapped out by Mrs. Ruggles that
ought not to be broken If the pupils are
TO receive the greatest possible benefit.
should Take Notes.
Mrs. RugEies has. in fact, suggested
that those who take the lessons shouii
bring notebooks to record the principal
features OF the lectures thus getting in
permanent form outlines of the entire
series IF talks. The Washington Her
aids lectures are not to be mere
pastimes. uut will be valuable to every
housewife.
PLEASE do not get the IMPRESSION that
this is going to be a fancy cooking car
nivdl.'" Mrs. RuggleS said in a letter
10 The Washington Herald
While new and fancy dishes will he
discussed and demonstrated, particular
attention will be paid TO the numerous
dishes that are most popular in the aver
age home
Strength. health. and vigor depend
upon wholesome food, ana wholesome
food depends upon the cook. My object
will be 10 give you valuable suggestions
and advice so that you can arrange your
meals more easily and with greater va
riety. so that cooking will become 4 real
pleasure
The prizes to he awarded to the cooks
who at the end of the weeks lectures
show the greatest skill are valuable and
attractive. No charge is to he made for
entering the contest or for attending the
lectures.
In competing for the prizes, as we'll as
in getting the best results from the lee
lures Ihe pupils will DO best 10 start in
TO-DAY.
Lecture Broad One.
The lesson covers a variety of princi-
pies Vegetarian dishes interest some
A.. I'D sall of
Of the time. \ lenten loaf combines
various ingredients in an easy way, ard
may be steamed or baked surrounded
with tomato. celery. or a brown sauce,
and served hot or cold As A sandwich
filIinE, with lettuce and dressing. II is
hearty and toothsUme, the combined
seasoning making it exceptionally palat-
able.
In both sauces and madc-dishes the
success largely depends upon the favOrs.
Too many cooks are content with salt
and pepper, with occasional use of onion
,r parsley. 1t Is economy to invest in
complete assortment of these ineNpen-
sive aids to ones table. Food that looks
good and tastes good is in a fair way
to do US good.
Some different ideas in croquette-mak-
ing will be offered, too. and We think
they will be gladly accepted. Nuts and
cheese are now used in many ways. and
can be most satisfactorily served in
numerous combinations-with game par
ticuIarly-thc hominy and cheese GRO
Ouettc is a pleasant accompaniment.
Such a delicate. fluffy crust as these
have you couldn't guess what it is unless
YOU were told. and it is so much daintier
than crumbs. with half the bother.
The spiced gems literally melt in ones
mouth when rightly made. They are
simpler than cakes and richer than bread.
being A sort of glorified sweet muffin.
Here is a recipe which stays in the
family
Concerning Omc1ets.
There are almost as many kinds Of
omelets as there are cooks who make
them: but all come under one of tw"
classes the plain or French omelet and
the puffy variety. The former is reg
ulation breakfast kind and may be serv-
cd in an infinite number of ways, with
bacon as a garnish, or cut fine and mixed
through it. with fine herbs, grated cheese.
minced ham, green peppers, creamed
chicken, asparagus tips, scalded oysters.
tomato or a creole sauce lamb kidneys.
or chicken livers. Only slight beating
Of eggs is necessary for the tender ONE
let. and water produces better results
than milk.
The foamy omelet is another form o:
much ado about nothing" 1t looks
well and the taste is pleasing, but Its
milk is sadly deceptive. Don't expect
to feed a hungry family with a puffy
omelet and retain their genuine devo-
tion. 1t can't be done-at least, not
often! However. there are occasions
when this dish serves an admirable pur-
pose. As a sweet it may be surrounded
with fresh crushed fruit or with hot
sirup containing bits of fruit The light
blending of ingredients. moderate cook
IAft ha, Ill
important. A little practice in manipula-
ton is suggested before the amateur dis
tinguishes herself.