Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1914-04-25
enjoying
COOKING school,
Attend Lecture Demonstra-
tions and Experiment
With Recipes.
SATURDAY LAST DAY
"First Principles Of Cookery" Taught
Yesterday by Mrs. Vaughn,
Who Is Recipient Of En-
thuSiaStic Praice.


Graphic domestic science classes
everyday" said well-known Pine
Bluff young woman on her way to
the cooking classes Thursday after
noon. 1--WE have simply cancelled all
other engagements that we may get
the full benefit of this splendid op-
portunity. We get SO enthused about
cooking after we have heard Mrs.
Vaughn and seen her cook that we
go home and try some of her recipes
in the evening, and we have had the
most pleasing success with every one.
Father and the boys say they wish the
cooking school would last Indefinitely.
They are getting so many new good
things to eat. OF course you can't
expect the men to understand tina
the enthusiasm aroused by Mrs.
Vaughn is Of the sort that lasts, and
that the instructions given by her
is going to help us 20 go on cooking
these same good things and many
more until she comes again."
Has Many Invitations
This is but an example of the way
all Pine Bluff housewives and their
daughters are feeling about The
Graphic home economics classes. The
only regret connected with this affair
is that it must close this afternoon.
Many invitations have been given
Mrs. Vaughn personally, to return to
Pine Bluff to conduct another home
economics school at the earliest pos
sible date and as many requests have
come into The Graphic office for
another school with Mrs. Vaughn as
instructor. Immense crowds fill
Bluff City Hall at an early hour each
afternoon. The domestic science
teachers are most hearty in their ap-
prevail of Mrs. Vaughn and are allow
ing their classes to attend the ses-
sions whenever possible, thus increas-
ing the crowds appreciably. These
girls are having the time of their
Vaughn, as we'll as with her cooking.
The opportunity to taste the platable
foods prepared by Mrs Vaughn each
day cannot help being one of the
tempting features of the home econo-
mics school.
Taught Fundamentals.
In her interesting and entertaining
Lectures on the First Principles of
Cookery'' yesterday afternoon, Mrs.
Vaughn got right down to rock boz
tom rules, and showed her audience
most conclusively and convincingly
that it is of inestimable value to
them 70 study the art of cookery in
this manner. The menu prepared by
Mrs. Vaughn in demonstration of how
to apply the principles she laugh, was
one to linger over lovingly and to
hold in fond memory. Bits of veal
loaf and most delightful frozen fruit
salad with some more of the boiled
dressing which Mrs. Vaughn has
made so popular were served to the
guests of the school. There were al
so some French doughnuts such as
people have never tasted before, and
the nosem more of Mrs. Vaughn's
wonderful pastry made up this time
into various attractive forms.
This afternoon at the closing ses-
sion of the home economics school
Mrs Vaughn will answer the many
questions that have not had a chance
to present themselves at former ses-
sions. She will also make salmon
croquettes, some fruit fritters and
some buttermlik fudge for the high
school girls.
Scalloped Eggs
Twelve hard boiled eggs, one cup
full milk, two tablespoonfuls crisco,
one tablespoonful flour, one tea
spoonful chopped parley, one tea
spoonful salt, one-haif teaspoonful
pepper, dash cayenne, one cupful
breadcrumbs.
Rub scrisco, flour, salt and pepper
to taste, add to boiling milk, stir until
smooth. and thick: add parsley. Slice
hard boiled eggs, place in baking
dish; alternate layer of eggs, bread
crumbs, and sauce. When the dish
is filled, bake in hot oven until brown
Garaish with parsley and serve hot.
Rice Pilaff.
Two cupfuls boiled rice, two cup
fuls stock, one-half cupful tomato
pulp, one teaspoonful minced onions,
two tablespoonfuls minced ham, two
tablespoonful crisco, tablespoonful
green pepper minced, salt and pepper
to taste. =
Cook until rather dry in crisscoed
mold, turn out and serve with chicken
or veal, with tomato cheese cream.
Tomato Cheese Cream.
Two small tomatoes or oae-half
pulp, tablespoonfuls cheese, one
half teaspoonful french mustard, one
half teaspoonful tarragon vinegar.
Cook a few minutes, add salt.
paprika to taste and one-half cupful
cream just before serving.
French DOughnuts.
Four tablespoonful crisco, one cup
full boiling water, one cupful flour.
one tablespoonful sugar, ga teaspoon
full salt, four eggs.
Sift dry Ingredients. Add crisco to
boiling water and while still boiling,
sift in dry ingredients, stir we'll with
wooden spoon until mixtures leaves
side OF pan, remove from stove and
allow TO cool, mot get cold. Add
four eggs-beating each one in thor-
to stand in cool place
an hour. Put into pastry bag with
plain tube and drop into crisco heated
until 9 cube Of bread will turn a gold