Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-06-02
EVENING LEDGER SCHOOL OF COOKERY
OPENS AUSPICTOUSLY; WARMLY PRAISED;
MANY CHILDREN ENTER BAKING CONTEST
Housewives S e e and
Hear How Meal Is
Scien t ifically Yet
Easily Prepared.

"Pie-well, I am going to talk littl
about pie in some Of my later lecturet
but 1 am not a believer In pie unless It
very well and very carefully prepared
Most pies are unwholesome, though the
do tickle the palate"
This was one Of the startling remark
made by Mrs. Anna A. Carroll, the lee
turer and expert demonstrator Of cook
| ing, at the conclusion Of the opening lee
ture at Horticultural Hall yesterday al
ternoon. This remark was IN response L
question by one Of the women OF thu
audience.
The big hall was not fled for the open.
ing OF the EVENING LEDGER Cooking
School, but the attendance was far larger
than had been expected, owing to the
fact that II came at the beginning OF the
week and Immediately after holiday.
Such rapt attention was displayed by
the audience that there is no doubt that
the course will prove a big success. Mrs.
Carroll held the attention Of all from he
ginning to end There was not an un-
interesting minute.
All of the lectures, from now until June
IL, Will open at 2:3O p m. All women are
welcome to attend any Of the lectures or
all of them.
II is true that Mrs. Carroll will have
more to say about pies during later lee
lures, but II probably will not be very
pleasing TO pie lovers, because, incl
dentally Mrs. Carroll never has pie
served In her own home However, from
me !h manner In which she proceeded with
the menu she prepared yesterday and the
entire lecture II is evident that she will
know what che is talking about when
she comes to pie or any other article of
Iood. In fact, tho women OF the CITY will
nave big opportunity to learn what ia
pest with regard to all forms Of cooking
one OF the most interesting features OF
yesterday afternoons lecture was Mrs
sIaI. oit W remarks on the quick prepara-
tIon OIL meals She told her audience how
,neats' vegetables, desserts and other
.oods which so TO make UP a complete
ulnner may be prepared before IeavIny
tHe mouse IN the early afternoon fnr n
party or lecture. This feature Of her
proved OF great interest. because
many OF those present asked questions
30 70 no" special dishes, such as stuffed
potatoes and macaroni, NAV be prennred
20 as 70 be brought to quick concI,,sio1
lIter the return home In the late aftorI
noon: This part Of the lecture alone wa,
worth visit TO the hall.
MUCH TAUGHT IN SHORT TIME
The lecture yesterday centered around
menu but all Mrs. Carroll had to say
md the cooking OF a complete meal was
lone well within an hour and n baIf u
> expected that the lecture each day will
lot last much longer than an hour
Inc first article OF food placed in the
gas range was a pan OF string beans Tho
ecturer placed this In the baking oven
after the gas was lighted 10 |
leat the ovens preparatory 10 cooIrire |
ne remainder OF the meal. Then sbs |
,laced potatoes I'm the oven 10 bake In |
ms way the beans and potatoes were |
,eIle cooked while she was stirring a /
pohse cake and strawberry shortcake |
ND preparing a oeefsteak for broIIinp
Though II Is usually conHidered tba4
,imost every one knows how to broII
teak. Mrs Carroll gave this feature or
oI meal the greatest attention and the
1ost careful explanation. When she
laced the steak in the gas oven she
moved now II should be arranged SO as
"ear u quickly and keep the Juices in
ne meat After she scared both sides
ne turned down the gas in order TO
ook the meat more slowly.
AS she proceeded with the prepa ratIo,
each article on the menu she fold sv-
Guy how It should be carried to a con-
lusion. When she finished cooking. her
,cture was completed, 80 the steak,
otntoes' beans. sponge cake and short
axe were passed through the audience.
very member OF the audience was sur
rised AT the savory. inviting appearance
nd those who tasted the food were both
lrprised and delighted.
the menu to be prepared during Thurs
ay 5 lecture Will be as follows
rolled Soft She'll Crabs. Tartare Sauce
Asparagus on Toast
omaine Salad with Roquefort Dressing
Strawberry Whip
Gingerbread with Lemon Icing
PROMINENT WOMEN ATTEND.
Among those present at the lecture YES
rdRy were several women distinguished
the city's public and philantrophic
ovements. Mrs, Sarah Rorer who is
nown from one end of the country to
Ie other as cooking expert. attended.
:. Eleanor 81. Hiestand Moore, of 1929
linton street, who was formerly demon
rator OF chemistry at the Woman's
edical College OF Pennsylvania and
no IL now one OF the leaders of the
oman suffrage movement, heard the
cture and afterward complmented Mrs.
lrron and the EVENING LEDGER upon
o successful launching of the cooking |
hool. She also commented upon the |
lestions Of the home and domestic
ience as follows;
Yes, l am deeply interested In seien-
lc cooking and all sorts of culinary re-
rms, and l believe may be permitted
speak of these with some degree OF
Ithority am interested not only be-
use my professional training in earlier
ars was along special lines which in
ided ths chemistry of cooking and the
lence OF dietetics, but because / like
cook and still occasionally give myself
treat BY getting up a substantial meal
my own planning. ! used 20 lecture
foods and believe that the crying
ed OF our time Is a better understanding
the problem OF nutrition through a
operly balanced dietary.
NO, Il is not true that the good old
shioned housewife knew how to man
10 the kitchen better than the modern
oman who has kept pace with the ad-
.nce OF science and knows the physl-
ogieal basis OF right feeding. Many OF
9 serious digestive troubles and the
esent evils resulting from maInutrition
g tho hereditary outcome OF our grand
others frying pan ana the much
united pies that mother made Cook
3 Is both an art and a science. ahove | /