Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-06-03
Housewives Make Vol
luminous N o t e s as
Mrs. Carroll Teaches
Oven Economy and
Proves Principles.

when there is opportunity to learn
! ,on,ething about cooking rain proves no
check for Philadelphia women. While the
cold drlzzle continued throughout yester-
dav afternoon. large audience sat COM
,or,sbly in Horticultural Hall, Broad
.,reet below Locust, and listened to Mrs
Anna A. Carroll deliver her second lee
tpre on domestic Science in the EVEN
ING LEDGER Cooking School
THAT the cooking school is a matter Of
Great interest to women was proved by
,bs attendance of yesterday in spite of
tbe weather and is further shown by the
number Of Inquiries that have been sent
,o the Cooking Contest Editor OF the
EVENING LEDGER.
In Yesterdays audience were many wo-
man that attended the opening lecture on
Tuesday, Indicating that these addresses
possess great value and interest. Nearly
ali the women that attended yesterday
took notes on the lecturers remarks and
the same interest and undivided atten-
tlon was displayed as on the opening day.
There was less restraint on the part Of
the audience. Many times during the
lecture questions were asked and Mrs,
Carroll stopped to answer them and set
her students right
ON DoUBLE-oVEN RANGE.
The menu Of yesterday was cooked on
a double-oven gas range. which is COM
monty referred to as standard type.
Mrs. Carroll remarked that many women
we're disappointed on attending cooking
lectures to find that only the finest types
of gas ranges were being used She
said she realized that thousands of Phil
adelphia homes are equipped with the
double -oven type and that she was giving
her demonstration on this type of range
10 show that 1t would give as satisfactory
results for all classes of cooking as the
finer types o. ranges.
ONLY TWO BURNERS USED.
AS in her previous lecture, Mrs. Carroll
prepared practically the entire menu and
she used only the two burners in the
broiling oven. She does nearly all of her
cooking in the baking oven, while broil-
ing meats or doing other cooking in the
broiling oven. She says that in preparing
the average email meal ii is seldom neces-
sary for the housewife to waste gas by
turning on the top burners, as the vege-
tables, pastry, bread, fruits and other
dishes may ue cooked tnOrOugnly ana
in as hasty manner in the baking oven
as on the top burners,
MUST MEASURE CAREFULLY.
The value of measuring was another
point OF interest. Mrs. Carroll impressed
upon her audience that perfect results In
cooking and entirely satisfactory food
could not be attained without careful
measuring.
She recommended that cups with
markings for quarter, half and three
quarter cupfuls be used. She suggested
that new tin pans and other new cooking
utensils should be placed in the oven for
10 or Is minutes before being used, as
the bright metal surfaces throw the heat
off and prevent the food from browning
properly. On being asked how and
when milk baking powder and other in
gradients should be added, she went into
this subject thoroughly, instructng her
audience regarding the proper time of
the operation to make mixtures in order
70 gain the desired results
Al the conclusion of the lecture great