The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-05
FREE COOKING SCHOOL
COMES TO END TO-DAY
Last Demonstration This Afternoon at
The Times-Dispntch Booth, Manu-
facturcrs' Exhibit.
MANY HEAR DESSERT RECIPES
Largest Audience OF Week Grccts Mrs.
Florence Austin Chnsc. Domestic
Economy Demonstration.

Economy Demonstrates.
To-day IL tho last day OF the FREQ
cooking school that has been held all
week at The Times Dispatch booth In
the Manufacturers Exhibit, Sixth and
Main Streets, under the direction Of
Mrs. Florence Austin Chase, "A WILDLY
known and celebrated lecturer on do
nestle economy and cooking demon
strator. The whole series Of lectures
has been absolutely free to the public.
with no collections. no admission fee
and nothing sold. The demonstration
this afternoon VIII begin promptly at
o'clock and las. until 5.
Yesterday tho largest audience of the
week WAS present, and many people
stood throughout the entire time in
order to witness Mrs. Chasc's display
of dainty and delicious desserts. as well
as to hear her suggestions for enter
tanning. The hall was ornamented
with beautiful roses and ferns. through
the courtesy Of the Hammond Company.
florists, who also allowed Mrs. Chase
the use of their booth for the cook
ing class, and the excellent water fur
nishcd by the Broad Rock Springs.
which Is there for the refreshment Of the
audience was selected by the lecturer
after visit to the spring. quite as
many prominent housckccpcrs were
noted az before. and nearly all of them
have bee In attendance upon the whole
series. They have learned lot Of
things there that they would never get
In books. because IL has been practical,
economical and instructive from be-
ginning to end. Mrs. Chase has taught
her audience more than one fine point
, about using lcftovcrs and combining
recipes to the best advantage and, like
the knave and King of ancient lore,
what they did not eat that day. the
Queen next morning fried" She has
shown in tho use OF all of her recipes
the most economical and edible way OF
preparing food.
USES RICHMMOND-MADE
PRODUCTS IN RECEIPTS
In the number of pretty and appe-
tizinE> desserts. quickly prepared and
daint!ly served yesterday. Mrs. Chase
! used the Saucrs extracts for all OF her
flavoring. and all sorts OF fascinating
connections were arranged short
cake. made with Dunlop Superlative
Flour and Good Luck Baking Powder:
whipped cream over fruits and pud-
d!ngs, demonstrated with the cream
from the Richmond Dairy Company: a
delicious cooling raspbcrry-ice. made
III Richmond manufactured freezer
and concocted from. the Monogram
Brand canned raspberries: pineapple
whip. lemon spongc-drops. fruit jellics
and many others were shown. She said
that you had no idea the many people
Z WHO were actually undDl TO put
bowl of dessert together. The desserts
were reasonable and beautifully ar
. ranged. and the speaker dwclt at length
upon the stirring, mixing. boiling and
other processes that are so often
Greek To the new housewife.
The large audience present received
with the greatest enthusiasm and
round OF applause Mrs. Chase's very
complimentary remarks concerning the
products OF this city used by her in
TINS cooking class, and after the class
was concluded. many crowded about
the platform 10 examine more closely
the Tiptop Gas Range. made here:
White House Kitchen Cabinet and SAM
tary Table. and the big refrigerator
/ furnished by Sydnor &c Hundley, as we'll
as the steamers and bakers and coffee
pcrcolators furnished by the f. E.
Taylor Company, and the pans and
Kettles of the Central Hardware Com
| pany Tea made by the Virginia Dare
I people was served during the afternoon
Domestic science is making rapid
| strides among the better class of wo-
men everywhere. and mothers want
their daughters TO know how TO man.
age their homes and their housekeep-
/ ing TO the best advantage. They are
waking up TO the knowledge that a
leak in the home is bad for the bust
ness. and that the same system is
needed for the tiniest kitchen and
using in their big downtown business
Women must not only know how to
cook. to manage and buy, but where to
buy, how TO buy and what kind TO buy
TELLS HOW TABLEG
SHOULD DE SET
The afternoons lecture was con-
cluded with n minute description Of
the proper way TO set n table for n
formal dinner or luncheon. the sort OF
forks and spoons TO use. correct linens
and other details dear to the heart of
the entertainer. Mrs. Chase gave In
,eresting criptions OF color schemes
In flowers, place cards and food, and
one of the most novel favors was for
an engagement announcement lunch
con. whore the hostess marked the
places Of her guests with small satin
bags. When the bags were opened
miniature cats came out with the
names OF the prospective bride and
groom tied about their necks.
she worked out number of fancy
salads and desserts suitable for serv-
ing nj entertainments of numerous
kinds, and gave various Items about
the construction of sandwiches and
such TO serve with them. Mrs Chase's
excellent advice to housekecpcrs and
nome makers was to have day for
everything and everything done: n
place for everything and everything In
its place, with the concluding grace of
cheerfulncss at mealtime
This afternoon will be the last lee
ture of this interesting and splendid
demonstration. and the hall will be
thronScd with women to hear the dis
course upon cakes, icing, filling and