The Detroit times., 1914-05-05
Women of Detroit Like
Miss Ellis and Her Cooking

ular household troubles or 10 express
TO her their appreciation of the as
sistance she is rendering In her lee
lures and cookery lessons.
Is Virtuoso Cook.
One of the audience this afternoon,
evidently OF a musical turn, expressed
her opinion OF Miss Ellis by saying
that she Is "Virtuoso' cook. Her
doughnuts alone entitle her TO this
distinction. Everybody wanted the
recipe for everything Miss Ellis made
this afternoon. All who tasted the
this afternoon. All who tasted the
doughnuts said they were the best
they had ever eaten and women want
ed 10 know just how they were made.
Miss Ellis showed how her method OF
frying them was an absolutely smoke.
less one and this In itself was enough
to recommend them 10 most house
wives who detest frying because IL
smokes up their immaculate kitch-
ems and smells all over the house.
She again demonstrated her ability TO
make good cakes without butter in
the production OF a delightful sponge
cake.
The baked ice-cream was the sensa-
ton of the afternoon. Many ladies'
came TO the school simply to see II
Miss Ellis meant what she said IN
regard TO actually baking ice-cream
and they found that she did. She
covered a brick OF ice-cream with a
meringue and put this into the oven
for few minutes When she took II
out, the meringue had baked into a
delightfully."- crisp crust and II was
found when she cut and served this
TO her audience that inside the ice
cream was still frozen and unmelted.
The result was unique and delicious
beyond expression, but as the opera
ton was simple one, baked ice.
cream will doubtless become quite
popular as dessert on Detroit din
ner tables where the hostess desires
to present something especially dainty
and delectable
Good Program For Wednesday
Miss Ellis program Tor tomorrow
promises TO be the best of the week
so far She will discuss the very
important subject OF Child Feeding
and will in her cookery lesson, dem
onstrate the versatile uses or the. fire.
less cooker The dishes she will pre-
pare are as follows
Roast Chicken, Corn Fritters,
White Cake, Chocolate Mousse.
Flake Pastry.
One cupful -four, four tablespoon
fuls crisco; one-half teaspoonful salt;
just enough cold water TO hold dough
together 1.-TWO tablespoonfuls should
be sufficiently
Sift the -four and salt and cut half
the crisco into the -four with knife
until IL is finely divided. The finger
tips may be used TO finish blending
the materials. Then add the water
sparingly. mixing 1t with knife
through the dry materials. Form with
the hand INTO a dough and roll out
on a Toured board to IA inch in
thickness.
Spread one-third OF the remaining
crisco on the two-thirds OF the dough
nearest you: fold twice, so az to
make three layers, folding in first
that part on which the crisco has not
been spread. Turn dough, putting
folded edges TO the sides; roll out,
spread and fold as before. Repeat
once more Use a light motion in
handIlng the rollng PIN, ana roll from
the center outward.
Should the crisco be too hard, il
will not mix readily with the -four, in
which case the result will be tough
crust.
Cheese Sticks.
Follow recipe for flake pastry.
After the crisco has been worked
into the -four, slice some cheese thin
as possible, sprinkle lightly with red
pepper and work it in using same
method. Roll dough out very thin, cut
in strips the length of finger and
bake in hot oven.
Orange Cream Cake.
Seven tablespoonfuls crisco one
cupful sugar: yolks Of two eggs: one