Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-05-12
COOKING SCHOOL
IS TO END TODAY
Miss Florence VI. Peet Pron0unceS
Her Week of Lessons Under Argus
Auspices Great Success.
MANY QUESTIONS ARE ANSWERED
Women Attending Lectures Have Been
Urged by Expert to Take Stand
For Pure Foods.

Questions concerning every phase
of the culinary art have been answer
ed by Miss Poet, the expert who closes
her engagement at Masonic temple
here TODAY. This school has been a
great success and everyone regrets
that this is the last lesson Miss Peet
will give here for this season. She
has had many invitations to return TO
Rock Island next year and promises
10 come if it is at all possible.
Women have been interested in ev-
ervthing Miss Peet says and does, III
every dish she has cooked, and III eV.
crv utensil she uses. Merchants OF
the city approve Of her work from
more than one standpoint. One rea-
son they like Miss Peet Is that her
cookery lessons help their business.
The women get so enthused listening
to Miss Peet and watching her COOK
that they stop on the way home and
buy the materials she uses and uten-
sis she recommends. Miss Peet
urges women to buy measuring cups
and spatulas. She says the housewife
or the maid who does the cooking de-
serves a good equipment to work with
Women who attended Miss Poets
classes this week have been urged by
her to make a stand for pure foods.
I'VE must" she says, take care OF our
children as we'll as our own"
Vegetable Fats Easily Digested.
She has given much information in
regard to frying fats and shortening,
explaining that vegetable fats are
more easily digested than animal fats,
and today is giving a lesson in deep
fat irving Miss Peet has taught that
the attractiveness of foods means a
great deal and that it does not cost
any more to make food attractive than
10 serve il CarelessIy All OF her les
sons have been intensely interesting
and it is believed that the influence
of her better foods better homes talks
will be felt throughout the entire
community.
AS announced by Miss Peet, the
recipe for Goldfish balls, demonstrated
by her today at The Argus better foods
better homes school, is given below,
together with some other interesting
recipes submitted by her:
Goldfish Balls.
Two cupfuls mashed potatoes, IL
cupfuls shredded Goldfish. l egg, l ia
blespoonfuI crisco tmelted), Is tea
spoonful pepper.
Put Goldfish in wire strainer, let cold
water run through and squeeze dry.
Mix the hot, unseasoned potatoes with
Goldfish Ito this add the melted
crisco, beaten egg and pepper. Basic
well, shape in balls and fry in deep
crisco until a golden brown color.
yellow Sponge Cake.
Three eggs, salt, / cupful sugar, l
cupful -four, ! teaspoonful baking
powder, teaspOonful vanilla, p cup
full boiling water.
Beat eggs with a little salt five min
utes. Add sugar and beat again thor
Oughly; then add flour with baking
powder we'll sifted, and vanilla Stir
or beat thoroughly, lastly adding the
boiling water. Bake in loaf or small
cakes.
Crisp Waffies.
One and One-half CupfulS pastry
flour, 2 teaspOonfuls baking powder,
Il tespoonfuls salt, = eggs, l cup
full thick sour cream, Y teaspoonful
soda, 2 tablespoonful melted crisco
Sift -four, baking powder and salt.
Stir soda into cream. Add to egg
yolks, beaten light. Stir in dry in
gradients, then add crisco and egg
whites beaten dry Bake at once on
hot waffle iron.
Spring Salad.
One head of lettuce, l bunch rad
ishes, l bunch young onions, handful
Crcss.
Wash all the vegetables and dry In
a napkin, line a bowl with the outer
leaves of the lettuce, cut radishes in
thin slices, onions in lengthwise strips.
pile all lightly in a bowl. Add CEN
ter leaves of lettuce. Cut the whites
of two hard boiled eggs in rings. Gar
nish the edge with these Press the
yolks through a sieve in the center of
the bowl Over all pour vinegar sea-
soned with red pepper, and a little
lemon.
NE1nTN arr Tr1- -~~