Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-05-09
COST OF LIVING IS
TOPIC OF EXPERT.
Miss Florence NJ. Peet TO Discuss
Vital Question at the Masonic
Temple This Evening.
EXTENDS MEN AN INVITATION
Women of City Find Much to Interest
Them In Cooking Lessons That
Are Given Daily.

part have learned from Miss Florence
NJ. Peet, the lecturer who has charge
of the second annual better foods
better homes school in Masonic tenn
pie this week, that it is quite possible
to put ice cream into a gas oven and
bake it, but they always find it an in
terestlng process, and she is there
fore going to repeat it on this years
program. There are some dishes
which are such universal favorites
that Miss Peet feels she must keep
them on her program from year to
year to year. One of them is dough-
nuts, and those who tasted Miss Poets
doughnuts the first year she came to
Rock Island and felt that they could
not possibly be improved upon, learn
ed yesterday that Miss Peet never
stands still in her culinary knowledge
and practice. From year to year she
learns more about cooking and in
creases her skill and makes better
doughnuts and better cakes and better
pastry and better everything she
cooks. Her work here is already at
tracing widespread attention, as an
other large crowd is attending her
lecture in Masonic temple today
Especially are Rock Island house
wives interested in Miss Poets ideas
in regard to household management
and economiZing and all liked her talk
yesterday on The Woman Who
Spends" They pronounced the lee
ture and cookery lesson the best they
had ever heard and all felt that this
week is to be an intensely profitable
one. The men of Rock Island are in
vited to hear Miss Poets lecture to-
night and taste her baked ice cream.
Importance of Change.
This afternoon she is talking on
The importance of Change of Food"
and giving lessons in fireless cookery.
/ She is also baking devils food cake,
making a delicious salad, and giving
detailed instruction in the manufac
ture of delicious and delicate pastry.
Her evening lecture will be of es
pecial interest to both men and wo
men, dealing as it does with the ever
troublesome problem of the cost of
| living. Tomorrow Miss Peet will talk
on The Staff of Life" and give bread
lesson. Thursday afternoons lecture
will teach how to plan meals to fit the
purse, and on Friday she will give a
! talk about deep fat frying. Effective
/ remedies for the high cost OF living
evil will be suggested in Miss Peet's
practical talk this evening and will
| be demonstrated by her in the prep
aratiOn of all of the foods on her
( cookery program for the entire week.
/ Success and economy are relative
! terms, each being determined by the
! individual standard of living, and Miss
/ Peet shows women how they may re-
duce the household expense without
in any way lowering their housekeep-
| ing ideas and standards.
| As announced by Miss Peet, the
recipes for napoleons and patty shells,
demonstrated by her today at The Ar
gus better foods better homes school,
are given below, together with some
other interesting recipes submitted by
| her.
SapGie0ns.
| Use same paste as for patty shells.
Bake paste in three thin sheets, prick
! ing thoroughly before baking Cut in
heart or diamond shapes. When bak-
ed. put together with cream filling
Cover top with confectioner's icing.
and sprinkle with pistachio nuts which
have been blanched and chopped.
Cream Filling.
| Two tablespoonful sugar, one-third
cupful -four, one-eighth teaspoonful
salt, two eggs, two cupfuls scalded
milk. one teaspoonful vanilla or lemon
extract.
Mix dry ingredients and eggs beat
en-. Gradually pour over this the
scalded milk Cook Is minutes in dou-
BILE boiler, stirring constantly until il
thickens. Cool and favor.
COnfectiOner's Icing.
Three tablespoonfuls cream or boil
ing water, confectioner's sugar, flavor
ing.
To liquid add enough confectioner's
sugar to make of right consistency to
spread. Add flavoring Fresh fruit
juice may be used in place of boiling
water
Patty Shells.
Two cupfuls flour, three-fourths tea
spoonful salt, one-half teaspoonful
pepper, two tablespoonful flour, two
egg yolks, onehalf cupful cream, one
half Cupful chicken stock, two table
Il spoonfuls orange juice, one cupful
sliced mushrooms, one cupful cooked
sweetbreads cut in cubes.
Cream crisCo, salt, pepper and -four
together; stir in egg yolks. Place
cream and stock in double boiler and
bring to boiling point Pour this
liquid over other ingredients and COM
bine them thoroughly. Return to dou-
BILE boiler and cook at low tempera-
ture until thick Add orange juice,
mushrooms and sweetbreads. When
hot fill patty shells; garnish with
parsley and serve
Rolled Flank Steak.
One flank steak, salt, pepper, mine
ed parsley, one-half cupful bread
crumbs. one tablespoonful melted
crisco, one slice onion, one cupful
soup stock, one teaspoonful kitchen
bouquet.
Remove the muscle at the end of
the steak and score steak across the
grain. Dust with salt, pepper, par
sley and bread crumbs. Pour over
this the crisCo. Roll steak and tie in
three places. Place in baking pan or
casserole Add onion, stock and kitch-
en- bouquet. Cover, bake one hour in
moderate oven. Remove string and
serve with sauce f. ON the pan.
Bakers Meet in Springfield.
Springfield, Ill, May 9.-Illinois