The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-03
LARGE AUDIENCE ATTENDS
COOKING DEMONSTRATION
Mrs. Florence Austin Chase interests
Class In Modern Method OF
PrcpurinE Food.
USES ONLY nIcItMoND-MApEG GOODS
by Special H~1uert She VIII Show
Her Pupils How TO Pinnh Stenk
This Afternoon.


This Afternoon.
An even larger audience than that
OF Monday was present yesterday after
noon to witness the second OF the series
OF froe cooking demonstrations given
by Mrs Florence Austin Chase In Tho
Times Dispatch booth at tho Manu-
facturers' Exhibit, corner OF Sixth and
Main Streets. These demonstrations
VIII be continued each afternoon this
week from 9 TO 6 o'clock. and all In
tercsted In the newest and most up to-
date methods OF preparing food and
arranging meals arc invited 70 attend
There Is no admission fee. no colleo-
ton and nothing sold
The subject of Mrs. Chasc's lecture
yesterday was meats and vegetables,
and tho various combinations of both
that go to make up good dinner
menu. In clear. forcible manner
and right TO the point she told OF tho
right kinds OF food that tho body has
need of; meats for winter and meats
for hot weather; the effect OF food on
the beauty OF an individual, and the
crying need TO eat the right kind Of
food at the right time. She stated
that she noticed everywhere through
out the South the unusual quantities
OF starchy foodstuTs that are con-
stunned at an ordinary home dinner. and
went into a great deal of detail con-
corning the care that Is needed In Sc
Letting the right vegetables to be eaten
with certain meats. The charm OF a
good dinner Is 20 have all the hot
dishes hot. and hot Mt the same time
IMPORTANCE or SYSTEM
IN GOOD COOKING
Again Mrs Chase laid emphasis on
Tho Importance of system ana order
accessory in the preparation Of a meal
Meals must be held at regular hours
and II Is not a all good for the body
20 follow the example OF the shark,
who frequently breakfasts at = o'clock
tea and dimes on the following day"
Yesterday the demonstration prepared
before her Interested and enthusiastic
class a stcaming salmon loaf with
lemon dressing. beef and macaroni
en- casserole with tomato sauce, corn
pudding, Swedish steak, novelty
spinach with n cheese sauce. winding
up the whole delicious program with
mullins and Virginia Dare cofc. the
majority of the audience remaining
over half-hour after the lecture had
been concluded. plying Mrs. Chase with
eager questions and telling her their
experience with the biscuit and other
receipts OF the day previous.
Butter is the most easily digested
rat that there is. and We need fat TO
create energy. SO says Mrs. Chase. and
enc uses the Richmond Dairy Company
butter as well as their milk and cream,
In the good things that she is teaching
ne me housekeepers, Of Richmond to make.
She used a steak yesterday from tho
i;akcr Bros. Market and taught the
class how to broil II. which Is in Itself
an art revealed only to the chosen few.
y Inn.
structing. and working out her recipes
she recounts delightful stories OF her
experiences with hOusekeepers all over
the land. and the whole AFFAIR IL CON
Quoted along the most charmingly in
formal lines. Mrs. Blank will lean
over The shoulder of her nearest neigh.
supply Will not touch ard Mrs. Jones
VIII discuss with the stranger on her
right ;. M delicate daughter. who only
eats ana so IL goes on with a pleas
ant Intercourse throughout. The cook
ing school is the topic of conversation
Al over town. and those that haven't
been have already arranged to have
early luncheon. SO as to be able to at
tend today.
TELLS HOW TO MAKE
A TOUGH STEAK TENDER
How TO make tough steak tender.
how 10 use cheap cuts of meat 10 the
best advantage. pot roasts and the use
OF boiling water TO cook meats, and the
choice OF cuts all came under the va
rious heads treated by the lecturer yes
terday. II is best to 20 to your own
market and select your own meat and
II is the wisest plan 10 stand by your
butcher when he cuts your meat es-
pccially as Mrs. Bride probably never
saw a lamb anywhere outside of daisy
field before. and the COW has Jumped
over the moon" so far as the everyday
purchaser OF n sirloin steak is con-
ccrned. universal percolator and
steam baker were used yesterday fur
n!shed by the T.. Il. Taylor COMPANY
and the vegetable cooker is also fur
nished By that firm. Mrs. Chase stated
TO her audience yesterday that she has
finds everything that she uses home
made, as IS the case In Richmond. even
to the gas range on which the food Is
cooked.
This afternoon she will show bread.
rolls and biscuit In great variety and
everybody Is invited to come and sec
her quick light bread, since we live so
faSt these days that we are not atis-
fled to start our bread one day and eat
II the next, after the custom of our
grandmothers AS an extra feature OF
lcial request from the audience, Mrs
Chase will plank n steak this afternoon
The class Is thoroughly entertaine-
Ing and instructive. since Mrs Chase
knows her business down TO the small
est detail. and her audiences sit In
rapt attention during her demonstra-
ton. The fact that so many Richmond
made goods are used is Of added inter
est TO housekeepers In this city. Mrs.
w. \. Burrows. president of the Fed
GRAFTON OF Mothers Clubs. was among
day. and expressed herself as much
pleaSed with The demOnSt