Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-06-11

The Judging in the EVENING LEDGER
| cooking contest for school children was
| completed late yesterday afternoon. Thou
sands Of cakes, loaves Of bread, cookies
| and biscuits are now rearranged under
! the names Of the various cooking schools
| for exhibition at Horticultural Hall.
| Every one Of the judges said this contest
was the biggest event Of its kind in which
she had assisted in selecting the prize
/ winners.
The winners Of the five prizes, with the
winners Of honorable mention in each Of
the four classes, will be announced TO the
children on Saturday, when Mrs. Anna
a. Carroll, who has been conducting the
EVENING LEDGER cooking school, delivers
her closing lecture. This address Will De
to the children Of the public cooking
schools and Of other cooking schools Of
the city and to the contestants.
The public 10 invited to see the exhibits
and the prize-winning cakes biscuits,
cookies and bread any time after o'clock
and before O'Clock today and during
the same hours tomorrow
The EVENING LEDGER has arranged
pleasing event for the children In conncc-
tion with the closing lecture tomorrow.
The United Gas Improvement Company
will install one Of its modern candy cook
ing machines. such as is used In nearly
all Of the big candy factories OF the city.
TALK ON GOOD CANDY.
The wins Company will send an expert
candymaker to the hall to make fresh
candy while the children watch the
process. In connection with this feature
Mrs. Carroll will speak to the children on
cooking and the proper candies to buy.
Her lecture will be very instructive in
spring and pleasing to the children. At
the conclusion Of the lecture each child
will be given some OF the candy which
is made during the lecture. This lecture
will begin at 2:3O o'clock
Mrs. Carrolls lecture today Will be the
last of her course to the women of Phila-
delphia. Every woman who has not heard
one of her lectures should make 1t a
point to be present.
In this lecture she will show her audi
ence how to prepare Philadelphia eggs,
bechemel sauce. Spanish omelet Canada |
eggs eggs a In Marten. wheat mullins,
lettuce hearts and French dressing. This
egg menu should prove of interest to |
every one. The lecture will 60 far be-
yond the comments which the prepara-
tion will necesstate.
Mrs. Carroll lectured to another large |
audience yesterday afternoon. She pre- |
pared a menu consisting Of broiled lob
ster, sweetbread patties, chicken livers en- |
broChette, pineapple salad, Dolled dfesS- |
ing, popovers and hot biscuits.
Popovers require very fresh eggs.
1t is only necessary to wet the flour |
for popovers.
A sieve is invaluable for straining
sauces.
Some people do not make popovers be-
cause Il takes so long to beat the eggs
l only beat my eggs 10 minutes and after
l get the batter beat 10 minutes more.
l run the batter through a sieve, as 1t
makes it smooth and helps to mix 1t
evenly.
1t is not necessary to heat the pan
for popovers The oven should be hot be-
fore putting them in. 1t is immaterial
II It has even been heating 10 minutes
This is the season for pinapples. Many
salads can be made from them which
are very delicious. 1 want to impress
upon you again the value of making use
Of fruits and vegetables when they are
In season.
II is unnecessary to know how to make
he fancy dishes. good cook who makes
The plain things well never need worry
about the welfare of her family,
/ do not believe in high seasoning for
children. It is very bad for them. They
should naturally have an appetite with
out requiring big seasoning.
Much intemperance of men Is caused
because their food is not well cooked.
The best time to buy chicken livers Is
n winter, as they keep better during
hat time.
In making sauces add the liquids slowly
10 that the mixture may be made better.
Il the sauce Is lumpy when making boiled
iauce take off the fire and stir until