Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1914-10-28

now this sometime difficult task NAV
DE successfully accomplished with
ease. Dfsposing OF the bread question
TO-DAY she will take up the meat ques-
ton tomorrow and tell women how to
ouy meat economically and how to pre-
pare II attractively for their families
She will demonstrate a beautiful wsv
OF preparing a steak on a board
Important to Girls.
Miss Peet believes in teaching girls
the importance of home making. She
says the business Office attracts many
young women because of its tangible
rewards. She believes therefore that
everything possible must be done TO
impress upon them the Intrinsic i'm
portance of career of home making
She says girls should be able to realize
that the home is a live Issue, that IL is
a fascinating, vital modern institution,
Miss Peet does not believe that home
making standards have been lowered.
She says that there are many women
indulging in fads and various kinds of
social dissipation, but that they are not
in the majority. nor are they the class
OF women upon which the welfare of
the natiCn depends. She believes that
most wives and mothers are as inter
ested in home making as women ever
were. and that they have added TO their
old-fashioned sensible methods. an
alert intelligence and recognition OF
household efficiency.
Preparing Meats.
Miss Peet believes everyone will be
interested in her talk tomorrow on
buying meats. and says that she has
mad many requests since she has been
in Rock Island for instruction along
this particular line. She will give
frying lesson showing the members
of her classes how to make beautiful
rosettes and timbales. a white cake,
and currant tea ring. and perhaps
the most important dish to be demon
strated tomorrow is the planked steak
with appropriate vegetables. The
school closes on Friday. On this last
day Miss Peet will hold two sessions, |
one at $3.50 and one at o'clock in the /
afternoon
Some Of Miss. Peets Recipes.
Marshmallow Cake.-One cupful sug-
ar. Cne-half cupful crisco. two cupfuls |
-four. two teaspOonfuls baking powder,
whites of four eggs beaten stiff. one
half teaspoonful salt. one-half cupful
milk and one teaspoonful vanilla.
Cream crisco, add sugar gradually and
cream together. Sift together three
times the dry ingredients and add al
,ernately with milk. Add vanilla. beat
mixture thoroughly and last fold in
beaten whites OF eggs, bake in layers.
Get good fresh marshmEllows, put on I,
top OF one layer. about one-half inch
apart each way. Lay on another layer.
cover with marshmallows to cores
pond with first filling. Put in slow
oven. let soften enough to spread near
" together. To serve cut in squares I.
leaving marshmallows in each square.
Rice Croquettes.-Two cupfuls boiled
ice. one egg beaten. one and one-half
crisco, one-half tea
spoonful salt, one teaspoonful paprika
md oneeighth teaspoonful pepper.
Cream crisco. salt and paprika. add to
ice, then egg. mix well. then add one
.upful thick white sauce, shape and
Try in deep crisco. hot enough to
crown a cube of bread in 40 seconds.
Thick White Sauce.-Two table
ipoonfuls crisco, one cupful milk heat
ID. four tablespoonfuls -four. dash of
Pepper and one teaspoonful salt. Melt ,
frisco, add -four, and then add milk
Cook over a fire. until
smooth and thick, add seasoning.
Mullins. One and three-quarters
.upfuIs flour four teaspoonfuls baking
powder, one-half teaspoonful salt, two
a blespoonfuls sugar, one egg, one cup
uI milk and two tablespoonfuls melted
frisco. Mix and sift the dry ingredi-
.nts and add gradually the milk. we'll
eaten egg and melted crisco- Put in ]
frisco gem pans and bake 10 min
ties in a moderate oven.