Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-06-09

= ,he bie day Of the EVENING
lils s, free Cooking School and Cook
lhDS --latest at Horticultural HAIL. Broad
m.t ~ below Locust
street stries I'm the baking contest are
Ine soi,vered from 9 o'clock this morn
pelhs o'clock this evening. Inc at
ing " =. the lectures has been grow
tendanc s,Iy and the children who bring
ing s'eat,,bits for the contest and those
theh .oy,nanv them are expected TO
who he attendance to make new
Increase tne
.scotd crowd ..z -, .to ,oo,,,d
one o. tiorticultural Hall has been set
hoot tor the exhibition OF entries IN
au' cooking contest. Arrangemehts
ne tesn made for the display of more
have geen ,seo ssnarate exhibits. Large ta-
than lSy .Itt the names Of the various
bles' disnlaved on signs, will make
tchoos Gov children, their relatives and
20 10 locate exhibits.
irlenus l., front of the room in which
guvb,bits are to be seen and in the
ue corridor the first, second, third
VA fourth prizes in the several DIVISIONS
snu ~ contest are being shown. Large
1.ns make clear for What the various
lisos are to be given.
Pr,. children who are entered IN the
ln nv, arc invited to visit the hall any
'snoon during the remainder OF the
h.el et They, with their friends, rela-
w. and any other children are asked to
I'VE W. Mrs. Carrolls lectures.
he n,,r,nq her lecture yesterday after
Ngrs Anna A. Carroll, the cooking
noon, lecturer and demonstrator, who
eApsnd,ctlnE the EVENING LEDGER Free
n..,,ing y school each afternoon, gave the
Coohlns ,iIo some excellent hints about
Ssudiine the marketing.
W. Carroll said that this feature of
..sns direction is as important In DO
,j, hollJj ne as the functions Of the buyer
mestiV a. business institution. In other
~, ~ she said. the housewife is vir-
,''oi, the purchasing agent for the
.us and she should be as careful.
nsnrid take as much pains to learn
l'..,iac buvinR as the purchasing agent
of business concern.
RESULTS BY TELEPHONE.
II this connection, she said, the house.
80. should learn how to get first-class
,.,,lts from ordering by telephone, as
i. not always possible for the house
~. to leave her other duties and go
"a ,bs market. The principal feature Of
..a.r,pv by telephone as outlined by Mrs.
Ssrroii lies in the ability of the house
liz 10 impress upon the merchant the
- tbat she knows her business thor
s,Sh,v and that every article delivered
!. hsr door must be satisfactory. In
n.nv instances merchants have sent
groceries. vegetables, meats and other
Sltchen supplies which were not up to
standard because they had the impression
that they could deceive the woman with
whom they were dealing.
Mrs Carroll suggested to her audience
that Il is usually not worth while to at
tempt to buy cheap things without first
seeing them, as usually the cheap produce
proyes to be worth just about what was
paid for It, The result of such buying
She said, often Is poor meals or meals
lacking in nutritious quality.
The following are the recipes for the
menu cooked by Mrs Carroll during this
afternoons lecture:
ToDAY'S RECIPES.
FuLET OF SOLE CCreole style)-
Spread with salt, pepper and melted but
ter Place In buttered pan under flame
IN broling oven. When brown on one
side. turn and brown on the other Cook
SLOWLY. so that fish will be thoroughly
done. Place on platter and pour sauce
over H.
CREOLE SAUCE-Two cups tomatoes,
chopped onion. u chopped green pepper
paprica teaspoon salt 1 teaspoon sugar.
! tablespoon -four. tablespoon butter
Place the tomatoes, onion, pepper, SALT