The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-10
Age-Herald's Cooking School
Has Been Most Success
full Ever Conducted
in Birmingham
Despite Rain Thursday Aft
ernoon Hundreds of WOm-
en- From All Parts of
City Are Present

| The most successful cooking school
ever conducted in Birmingham VIII
| come to a close this afternoon, when
Mrs. Betty Lyles Wilson will give the
last Of a series of cooking lessons she
has been giving at the Permanent EX-
lhibit hall this week, under the auspices
I of The Age-Herald.
| Since Mrs. Wilson opened her school
monday afternoon, thousands of wom-
en- have attended the free lectures
given by her. Despite the rain yestef-
day afternoon, the usual large crowd
attended, and one of the most success
| full lessons of the entire series was
conducted, according to Mrs. wilson.
| The menu for yesterday was com
posed of roast beef, mixed hash, sur
prise balls, baking powder beaten DIS
cult and cucumber and pineapple asplc'
| This was one of the most attractive
menus that has been presented by Mrs.
Wilson during her stay, according TO
those present yesterday ana many
members of the class fingered long ait
| err closing time, in an endeavor to get
a personal word with Mrs wilson ana
to ask information about certain points
of which they were in doubt.
During her stay in Birmingham MIS-.
| Wilson has been able to conduct her
classes with the greatest ease and ell
fciency, due to the excellent articles
| of kitchen use that have been put at her
idisposal by Birmingham manufacturers
and merchants.
On the stage, which is furnished as
an ideal kitchen, is kitchen cabinet
| furnished by Hood & Wheeler; table
and range furnished by the same firm.
Many of the articles of food prepared
| by Mrs. Wilson were prepared on the
t"Wonder stove" of the Rhodes-Carroll
Furniture company.
| In the front of the building many
| exhibits have been stationed and men
| have been in charge during the entire
week.
| On of the attractive displays is that
| of the Birmingham Railway, Light and
Power company, which contains prac-
tically everything electrical from
stoves to curling longs
| The Batterton Coffee company has an
attractive exhibit, and has served coffee
| to those attending the classes. Mrs. Will
! son also uses Batterton corree uer DEM
onstrations
| The Matthews Electric Supply company
| mas Il OlSpldys I0dluIlltS llG IlOI oillt
Radiant Grill, and other electric cooking
| devices.
| In all of her pastries and other dishes
where flour was one of the ingredients.
| Mrs. Wilson has used Roller Champion
| flour. At the classes she has pointed out
| the advantages to be gained from using
this flour, both from viewpoint of nu-
| triton, and general value. w. M. Cosby
Flour and Grain company, distributors
! ID h
hibit, and J. Chapline Hodges, vice pres
ident of the company, has been on hand
every afternoon to eXpound its merits to
| those wishing to know
| "Snowdrift, the Perfect Shortening" is
| being used and recommended by Mrs.
Wilson, and Snowdrift in various size
cans is shown in special display.
| The meats used by Mrs. Wilson are
| from Tanner Bros. market and she also
| got her vegetables from this place.
| Eat Plenty of Bread and Use Fleisch-
mann's Yeast" is the slogan Mrs. Will
| son has asked her class to bear in mind,
along with other pointers. This yeast is
used by her in all her bread baking.
| The merits of the fireless cooker are
| being demonstrated by Mrs. Wilson, and
| in all her demonstrations she uses the
| Duplex Fireless Stove" sold exclu-
sively in Birmingham by the Spiro Hard
| ware company.
| Blue ribbon flavoring extracts have
| given a delicious taste to desserts pre-
pared by Mrs Wilson, and the Velvet
| ice cream, sherbets and ices Of the Jer-
sey Ice Cream company have played i'm
| portant parts on the daily menus.
! Cleanliness and economy are urged
| by Mrs. Wilson. To get cleanliness, she
| says, patronize the American laundry.
And the pennies asved by economy should
go to swell the bank account in the
| American Trust and Savings bank
| Following are the recipes for the
! Thursday menu:
| Beef Roast-Wipe a three-poun1
roast beef with damp cloth. Do not
wash; water draws out the juices.
| Dredge with flour. Put in a pan with
/ a little butter on top of stove and scar
! on all sides Place inside of oven and
| cook until done, allowing IL minutes
| to pound. Season with salt and pepper
| and a few pieces of bacon in one cor
ner of pan. Basic often. Serve with