The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-11-11
COOKING SCHOOL
|. HIGHLY SUCCESSFUL
Age-Herald and Mrs. Will
son Recipients of Many
Compliments
P RIV TIE LESSON S
That Women of Birmingham Appreci-
ate Courtesy of Age-Herald Evil
denced by Large Crowds at
the Cooking School

The Age-Herald's coking school, which
Mrs. Betty Lyles Wilson, recognized as
one of the foremost cooks in America
has been conducting in Birmingham this
week, came to a close Friday afternoon
with several hundred women present to
hear the last lecture and to congratulate
Mrs. Wilson and The Age-Herald on the
success of the school.
Every class since the school opened
Monday afternoon has been attended by
hundreds of women, and Mrs. Wilson
was highly pleased with the welcome
given her, on her third trip under the
auspices of The Age Herald
During her stay in Birmingham, Mrs
Wilson has been given the courteous sun
port of the merchants and wholesalers.
as well as the women of the community
In return she has given to the women
OF this district scientific instruction in
domestic arts, and has instilled into them
with her daily lectures a keen apprecia-
ton OF economy in baking and cooking
SCHOOL A SUCCESS
The Friday afternoon class was one of
to during her visit. Among the articles
on the menu were orange cake, white
almond cake, brown almond cake, Mrs.
Blacks salad lemon pudding, and apricot
whip.
The school has been one of the most
SUCCESSFUL [ have ever conducted" said
Mrs wilson. Every class has been at
tended by large and interested crowds of
women. Never before have I encoun
tered such thorough interest in the meth.
DDS taught, and in the lectures. The
women OF birmingham have shown that
tney appreciate the courtesy The Age
Heraid is showing them in giving them
1ms cooking school, and they have been
quick to take advantage of it. 1t is in.
deed plea sure to conduct a school 5nder
such pleasant conditions as have existed
here
Today Mrs. Wilson will give a mum.
Der OF private lessons, and will leave in
the afternoon for Mississippi.
Since she appeared here three wears
ago, there has been a constant demand
eacn year for her return, and TIL Age
Herald has answered the call each time.
YESTERDAYS MENU
Following are the recipes for yester-
days menu:
ORANGE CAKE
Yolks CT eggs.
cups sugar.
p cup butter Cor good shortenins)
| cups flour.
| l cup sweetmilk
| L tablespoon cornstarch
| tablespoons baking powder.
| Flavor with orange juice.
| ORANGE CAKE FILLING.
/ Yolks of eggs beaten light.
| cups sugar 4
| 1 cup water
| l cup grated orange peel.
| COOK syrup until it drops from spoon
Then into this beat the eggs gradually.
| allowing syrup to continue coking as the
beating is in progress. Add grated neei
just before the icing is cool.
WHITE ALMOND CAKE
| For this cake any recipe for white
! cake may be used. When the batter
is in the pan sprinkle blanched and
ground almonds over each layer and
| bake Ten cents worth of almonds is
su1ncient Tor any ordinary size cake
| one-half OF them for the batter and the
other half for filling which is made nv
the following recipe
FAIRY FILLING FOR WHITE AL
MOND CAKE.
! Two cups sugar.
| One cup milk.
( One tablespoon butter.
Cook material until it reaches the soft
ball stage, allow to cool almost and then
whip to creamy consistency. Use before
| its SETS
BROWN ALMOND CAKE.
| Three Neufchatel cheeses
| One cup mayonnaise
| One pint whipped cream
| Pulp of five oranges.
| One can white cherries or white yraues
| One cup pimento olives
| One cucumber, sliced.
| One can pineapple chunks cut into small
pieces.
Blend cheese, mayonnaise and cream
| fold in fruit and freeze
! LEMON PUDDING
| Yolks eight eggs
! One pound sugar, juice of-three lemons
quarter pound butter Put all into double
| boiler and cook to the consistency OF
cream. Line bowl with lady fingers
and pour the pudding over them. Maks
meringue of the egg white, put atop
and brown Lemons should be used
whenever and wherever possible. They
are better than medicine for the system
and extra good as flavor. They can
| be added in appetizing ways to every
thing from meat to dessert.
APRICOT WHIP.
| Cook dried apricots, sweeten, ma sh
through colander and let get ice cold.
Serve in tall glaHsas with whipped cream.
This is an ideal dessert for faded ap-
petites. 1t is of fluffy lightness. and acid
tang a fine flavor and the cream adds
just enough of richness and sweet.
!, Where the family likes cake it is we'll
to keep the simple varieties, especially
for children. Teacakes will satisfy them,
as we'll as ginger bread. and both are
wholesome.
ADJUSTMENTS !
At the Jefferson