The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-09
HOusekeepers Do Not Have
to Eat Bakers Bread and
Pay the High Prices
Demanded
Basket of Flowers Arranged
by Mrs. Wilson Proved to
Be One of Feature Yes
terday Afternoon

You don't have to eat bakers bread
and submit to the advanced price," said
Mrs. Betty Lyles Wilson to the hundreds
of women attending The Age-Herald's
Cooking school Wednesday afternoon.
You can bake your own bread, by
the recipes I am ~giving you, and save
at least $50 a year from your grocery
BILL
Then Mrs. Wilson gave a practical DEM
onstration of how the bread can be baked,
and the savings effected. She included
in her illustrated lecture the making of
brown bread, pineapple bread, and egg
rolls. She stressed the point that in
addition to the savings effected by nome
baking, there is more nutriment in tho
bread made at home than that from tho
baker
In addition to the bread baking, Mrs
Wilson showed those in the class the art
of making mayonnaise, orange cake, and
decorating ice cream. In the orange
cake, all of the fruit was used, and the
cake, when completed, was artistlcaiiy
decorated with orange blossoms.
Large crowds continue to attend the
classes of The Age-Herald Cooking school
which Mrs Wilson is conducting thls
week in the Permanent Exhibit hail. Since
the school opened Monday afternoon hun
dreds of people from all parts of Greater
Birmingham have taken advantage OF
the opportunity offered to get at first
hand domestic science lessons from one
of the foremost culinary experts in the
country. The lessons begin each after,
noon at o'clock.
The class Wednesday afternoon was the
largest that has attended any lesson.
and those in charge are being taxed to
care for the crowds. w. II. JeNries,
business manager of The Age-Herald,
has stated, however, that every woman
who attends the lessons will be cared
for. and that the lectures will be 50
given that each woman may get the best
benefits therefrom.
Among the very interesting features
of the lecture Wednesday afternoon was
the Cinderella's basket, which Mrs. Wit
son had decorated, and which she dis
played to the class. In the basket were
flowers of practically every variety, fash
toned from vegetables. And 1t was quite
a surprise to those in the audience 10
find that the beautiful tube roses had
the aroma of onions, and that beautiful
pink rose buds smelled like turnips From
carrots, turnips, radishes, onions, beets,
and other vegetables Mrs. Wilson had
fashioned jonquils, chrysanthemums.
dahlias, roses, tube roses, tulips, and
many other flowers.
She explained how the vegetables may
be prepared in this way to garnish meat.
Following are the recipes for the articles
demonstrated by Mrs. Wilson Wednesday
afternoon:
Cream Salmon: One can salmon, one
can green peas. Pinch salmon into small
oil \ oy1y lor.fc h ao
green peas, mix with salmon, season
and fold lightly into cream sauce. Serve
on toast in crustades or in a basket
made of loaf of bread.
Pineapple Bread: One egg, one cup
sugar, one cup sweet milk, one tea
spoon salt one small can shreaded
pineapple, four and a half cups flour,
four teaspoons baking powder. Mix all
ingredients well, adding pineapple last,
after draining off juice, allow bread
to stand in baking pans 20 minutes be-
fore baking Pans should be well
creased, as should also top of loaves.
Bake in moderate oven. When mixing
material reserve the one-half cup of
flour for kneading into dough; the four
cups are used in first mixing. The
here will make two loaves
nine inches long by four and three
quarters wide by three deep
Aspic Mayonnaise: One cup aSp1c, one
cup mayonnaise. Fold mayonnaise into
aspic and pour into border mold. When
the border is ready fill with combina-
ton salad.
Brown Bread: One cup white flour,
one cup whole wheat -four, one cup
cornmeal, one cup molasses, one cup
raisins, one cup buttermilk,~ one tea
spoon salt, two teaspoons soda. Brown
white -four, then sift this together
with -four and meal. Mix the three
fiours well, add molasses and half cup
of milk. Add raisins and when ready
to put into making cans add the other
half cup of milk in which the soda has
been dissolved. Fill baking powed cans
two-thirds full, place in vessel of warm
water, cover with several thicSnesses
Of cloth and steam for three hours. If
necessary add more water in baking
vessel.
Egg Rolls: One pint flour, teaspoons
baking powder, one tablespoon short
ening, one cup sweet milk, one egg, one
pinch salt. Into the flour sift baking