The Birmingham age-herald., 1914-03-22
By MRS. J. B. REID

methods of buying. selecting and prepar- ing the products that form her daily meals. The lessons will last two hours each day for 10 days. beginning February 25, and include the morning hours from 10 to F. the place. 200 Second avenue in the display room of Strickland & Green furniture store. There never was a greater need than now" said a very pro- gressve trucker and meat dealer, ito fa- miliarize the housekeeper with season. able products and the compatibility Of dishes forming their daily menns-not alone to be in good taste, but for health full results. Any scheme to bring the housekeeper in closer contact with her market will necessarily be a great factor in the development of her home. Take, for instance. the strawberry crop. At this season these berries are a high priced luxury and scare at that. The housekeep- CT sees them in the show windows as she drives by, and phones for enough for meals dessert: the price is net given a thought, perhaps. until the bill is presented and then the climax. Usually the dealer reaches it first But suppose she drives to market, sees the variety io season. if her favorite berry is beyond her limit she can find some very deli cious substitutes at less cost and prob ably more wholesome than the pren1e- turely ripened strawberry" Mrs. John son will tell of where and what to buy, and her menus will include seasonable dishes, bearing on quantity and quality. never losing sight of the importance of economic practice.
 Tt Is very terrible, said a. young ma tron who is so enthused over her first seasons housekeeping, ito have to fig ure so closely on the cost of our daily bread; it kind of robs us of the novelty of housekeeping After years of traiL- ing one can never look back upon any phase of making home as novelistic; it is a thoroughly practical subject--un- less money grows on tr-es-and then to think of the sin of waste with so much want in the face of us.
 While these cooking lessons are in- tended for pupils of all ages and oppcr- tunities, they are especially well suited to the young home-maker, and she will be given the privilege of asking aues- tions that are omitted in the cook book answers, even though the questions re- mind you, of one we distinctly recall on the occasion of series of lessons given by Mrs. Lily Haxworth Wallace several years ago when she was rambling over the vegetable garden and round cauii- flower. delicate spring vegetable. in the market She spoke of it as best pre- pared with rich creamed dressing. and Q class, exclaimed with an Interrogation point: That is the root of the cabbage. isn't it?p Mrs. Wallace quickly replied: "Oh, no, this plant puts it's best foot foremost and is muchly on top" Then she told of it's growth, cui- tivation and also of its richness as a vegetable.
 Birmingham has been long time with out a cooking lesson. The time was when they supplied the societies. road to fortune; they almost annihilated for awhile the church oyster stew. as a source of revenue. Then came respite; we all graduated. Again We need to be reminded of our alma mater. and Mrs. Johnson has been summoned to deliver a series of lessons in science and al of the phases of good cooking and con- sistent management With the ot modern tools, which seem innovations into our methods, her application of them seeming so easy we at once decide