The Birmingham age-herald., 1915-06-20

There are so many channels for wom-
 ans energy that it seems a sad condition
 when she does not find some one thing
 she can do well, or even best, and pursue it.
 A visit to the Womans exchange in this city was very encouraging. The name is significant of the object of the organiza tlon--there Is a brokerage shop, mar ketng woman's wares-and this Is in- teresting when you have a chance to see the results of many workers. This shop carries products from woman workers from California and Mexico, as well as many southern states. There are 95 contributors to the fancy work de
 partment The local contributors to this department are in the minority. Another instance of where we have allowed the foreign market to get the best of us. There are great quantities of needle work,
 crochet, knitting, etc, done in Alabama,
 end there are women wanting market
 Do they know about our woman's ex-
 change, if not, it Is worth while visit. There are 35 women in Greater Birming ham who supply this exchange with eatables, including cakes of all kinds beaten biscuit. light bread, whole wheat bread, Boston brown bread, rolls, plum
 buildings, pies, etc, also preserved and canned IfultS ana JelneS-
 The amounts paid out to these vary according to demand and standard. During | the month of February of this year, in
 one week s2S9.9 was paid to this class of work. This only indicates the possibilities of this opportunity to work at home with good prospects of success, and should en- courage many women to make an effort 10 overcome the desire to do things One never knows their talent until they fria tba,,a oft t1axr make worthy effort the people will en-
 courage them, by using their goods. Never before was there such chance for good cooks to supply the demand of genuine
 pure foods. The greatest mistake with us Is we have been used to cooks with a colored face, and we white ones are
 ashamed of the gift of being real good
 cook. It seems almost undignified to ad-
 init we are genius with the pots and
 pans, hence we lose many extra dollars
 we have been wanting so long,
 Good coking has become an art, and 1t is being cultivated generally. When it becomes "a fad we will be surprised at
 the numbers of real, splendid cooks among us Somebody has to start everything
 and the Woman's exchange has started successfully many timid women to make there extra cash.
 Realizing the need of fundamental work
 among many who would like to try cake making more extensively, we had very instructive lesson on the subject with Miss Mary Hill Rogan of Sheffield, most capable teacher of domestic science, who
 makes her cakes Alabama style, and com
 pines these lessons with practical econ omy and sure enough good taste.
 "The first principle of good cake mak-
 ing" said Mrs. Rogan, lis to use the best
 materials, and especially the eggs should
 be fresh with these as foundations, the
 process Is simple but of course well doing anything requires care and accuracy" As one sees her mixing and making ready 1t seems an easy job, and she con- vinces you one can make things hard for
 self.
 The usual habit of sitting and beating, heating and testing. generally winds up
 with looking for and greasing the pan, and then fallen. tough dough to bake. The pans should be prepared before
 the cake" said Mrs. Rogan. Grease and i line with two papers, any fat or butter
 can be used for this purpose. Never bake
 cake containing no shortening on greased paper; use. instead, manila paper. Beat yolks of eggs until light when fat or
 butter Is an ingriedient it should be creamed until light and smooth. Then add
 sugar and mix well: next add beaten yolks flour and milk alternately, adding
 the flavoring. Beat for a few minutes,
 fold in (not beat in) the stiffly whipped
 whites gently, and make at once.
 ] To determine the heat of the oven. put
 in piece of white paper; if it becomes
 --~''--- '- few minutes the oven
 is just right for sponge cake. If dark
 .--e, I lasnt yellow. too cool