The Birmingham age-herald., 1916-11-08
Extra Chairs Put in to Ac- cOmmOdate Great Crowd of Ladies Who Attended
 Yesterday
Mrs. Wilson Says She Has Never Had Larger or More Attentive Audi
 ences Than Here

The largest crowd that ever attended a cooking class in Birmingham was present Tuesday at the second lesson given by Mrs. Betty Lyles Wilson at The Age Herald's cooking school in the Perma- nent Exhibit building.
 Although large audience greeted Mrs. Wilson on her first appearance Monday afternoon, the crowd was practically dou- bled Tuesday, and it seemed that every person who was there Monday must have returned Tuesday, bringing with her some friend, whom she wanted to take advantage of the lecture being given by Mrs. Wilson on cooking and serving. Many additional seats had to be placed that the crowd might be accommodated. Mrs. Wilson opened her lecture with an illustrated talk on sweet bread cocktails. This was followed by the preparations of outlets and jellied rice She showed how dimes worth of rice may be pre- pared to serve large family. An or namental and palatable orange meringue was illustrated, followed by a Mary Will son wedding cake.
 ELECTION DAY FEATURES =
 As 8 special feature on election day. Mrs. Wilson illustrated a special "Wil- son" salad, garnished> with cherries and decorated with miniature flags This particular dish proved very pleasing to the hundreds of women present. Mrs. Wilson, who has appeared in Bir- mingham twice before when presented by The Age-Herald, is receiving cordial welcome on her return trip. Among the l. rr,Ne- 1oxr yA-a persons from all parts of Birmingham Although the lesson did not begin until 3 o'clock, the room was crowded at 2:50 women having come from quite distance that they might be on hand and get front row seats' at the lecture.
 Mrs. Wilson illustrates her lectures with practical demonstrations of all the dishes to which she refers. The dishes are mixed in full view of the audience a raised platform, and when they are done are served to the women present
 Mrs. Wilson is delighted with the re- cepton she is being given in Birmingham and with the interest that Is being shown in the lectures.
 T have never had larger crowds any, where," she said, "and certainly never more attentive crowds. Tuesday, the hun dreds of women present sat through the entire lecture and hardly spoke a word l IS d pleasure lO lcCluTo tO WOiIlcu Wicli they give their attention in this way, and show that they are really interested in what you have to tell them"
 Following are the recipes for the dishes illustrated by Mrs. Wilson at the Tues day lecture:
 VEGETABLE OUTLETS
 Small can tomato spaghetti, three table spoons cream sauce, one teaspoon minced onion. Mix ingredients, roll into balls, dip in egg, then into cracker meal and fry III deep fat.
 VEAL AND TOMATO SALAD
 Two pounds veal, six tomatoes, one bunch celery, cook veal until tender in salt water to which few drops of lemon juice is added. When done drain and squeeze over the lemon juice and when cool cut in small pieces. Peel tomatoes, cut in pieces and drain; chop celery. When ready to serve lightly mix ingred- ents and heap on top whole egg dressing. EGGLESS CAKE
 Two cups sugar, half cup shortening. four cups flour, two cups sweet milk, tw o