The Birmingham age-herald., 1915-10-20

kkk | ON l know Sally Bugg whls
 M pered to me, why they say
 trained nurse always has two chances-one of the patient and the other of the physician falling in love with her.
 What are you talking about?" I de- manded. for her conversation was 100 miles away from the cooking school which we were just then entering, hay ing arrived to learn what we could from Mrs. Betty Lyles Wilson. the worlds famous cook.
 It's because they wear white aprons and white caps" she answered prompt ly, with the air of a person making a great discovery. Aren't they perfectly fascinating? Doesn't Mrs Wilson look lovely hitting about that nice. clean looking stove? I should think she'd write an article in one of her splendid cook books on The Psychological Influ ence of the Cap and Apron. She could teach anybody anything in that dainty get up. I'm always as greasy and dirty as an old mud fence when cook"
 But" l suggested, "a white cap and white apron doesn't make a cook book; no more does 1t make a cook"
 But they help to make a pretty pie ture," Sally BugE insisted. with an eye to the artistic and beautiful even in so commonplace proceeding as mere cooking. For myself, I don't believe cookings a thing that can be learned :, one has got to be born knowing how to handle range just as Beethoven knew how to play the first time he ever walked up and sat on piano stool; or VanDyke knew how to paint the first time he ever took brush in his hand"
 Let's ask Mrs. Wilson. Sally Bugg suggested.
 Which we did.
 That was two days ago; now being in- formed by that charming lady herself and having sat under her marvellously clever instruction-we have found that even the stupidest people can be taught 10 cock and cook ~ell that is, if they have a teacher as apt as Mrs. Wilson
 From the ovens fioated the delicious odors of ''stuffing" and roasting chicken and turkey, while the cranberries sent up little clouds of steam like small fur naces. puffing and blowing; out in front dozens of women were eagerly observ- ing and taking in every word Mrs. Will son was saying
 There isn't market man alive who could fool her about the age of a chick en. is there?" Sally Bugg said confiden- tially to me. 'I never knew before there was any real way of finding out the age of chicken; I always thought the big ones were old and the little ones were young; but now I know about bending the wings back test and the pin feath- CT test and the breast bone test and the feet. Why, it's a real art
 Cooking is a real art, Mrs. Wilson has told us, I reminded. She says that even the homliest vegetables carrot, for instance, just plain, sallow look ing, long-waisted carrot can be com bined with peas and potatoes and turned out into what Is not only very palatable dish, but a most artistic one. Mrs. Will son believes in making everything artis- tic looking as well as palatable.''
 Now, I'm glad of that" Sally Bugg said, because the things I've cooked usually not only were fearful to taste, but most outrageous to gaze upon. I'm glad to say, however, that my family, most of them are still living. and doing nicely, after having sampled my cooking. re- member once making cake; I went ex- actly by the recipe in the book; when it was finished 1t was the spittin image of bread pudding, and so heavy you could have knocked policeman down with 1t. And I perspire and go on so over cook ing Now, just look at Mrs Wilson; she as calm and unruffled as debutante and goes on talking so delightfully."- and explaining as if nothing was happening. Why. can't even speak when I'm beat Sng up the white of the egg for an ome- let
 Knowing how to do a thing in the right way" l suggested ''as Mrs Wilson does, keeps you from getting all excited and anxious about how it's going to turn out; she knows her dishes are going to be successful"
 Tt looks to me like the whole thing is in the measuring" Sally Bugg said thoughtfully, and when and how to add