Evening journal., 1917-11-08
SERVING AND saving
is new HOME SLOGAN
Continued From Page oncl

i"A 90 iAi"Do Ah'AAhiho oh HAA'AD c"o
range, electric vacuum cleaner, flreless
cooker and white Hoosier kitchen cab
met, which viii be awarded at the
closing session Of the cooking school
tomorrow afternoon. Details concerning
how 10 secure these prizes can be
learned at the school.
No home economies lecturer who
has visited this city before ever held
the closer attention Of an audience
than has Mrs Downing. The direct
and practical way in which
she gives TO the housewives her num-
erous splendid suggestions and i'm
TO home managing and
meal planning make her lectures Of
untold value and interest TO her listen
ers, inasmuch as each suggestion and
demonstration given by her is such
that 10 can be directly used by every
housewife in her owy home. one thing
Mrs. Downing says she never does, is
90 lecture; instead she loves better
Just TO talk informally TO her audiences
about their homes and cooking and
this, no doubt, is one Of the main rea-
sons why she is proving such a pOpu-
lar and fascinating speaker.
Yesterday Mrs. Downing spoke on
Balanced RatiOns." In her address she
told In a very interesting manner Just
what the government Is doing toward
cooperating with the housewife along
these lines. CrisS salads, raw fruits and
vegetables, Mrs. Downing said are
needed and should be eaten by every
person every day. Each housewife, she
said, should try TO arrange her menus
so that each member of her household
will be properly nourished, being neith-
er under nor over, fed
"Do you know" asked Mrs Downing
"That one NTH OF the food we eat IS
used up in digestiOn2 % Speaking further
along these lines, she explained what is
meant by "calorlcs' and gave a list IT,
Illustrative Of 100 calorlo portions. Mrs.
Downing also spoke on "OleOmargar-
me" explaining how 10 Is made and
strongly advocating It's use.
Prizes yesterday included an electric
coffee percOlatOr donated by the VII
mington and Philadelphia Traction
Company; a can Of Armours Simon
Pure Lard and ten cans of Armours
veget0le Mrs w If8lloran won the
can of Simon Pure Lard, and other
prize winners We're: Mrs Charles f.
Wentz, OF No. 2i9 West Sixth street
Mrs G.. W. Castle, Of No 1905
Washington street; Mrs. Dlnney, Mrs.
Thompson. Mrs Charles Jester, OF
No. 5i2 West Fourth street; NJ. Swartz,
Of No. 1928 East Fourteenth street
Mrs. A. C. Fredd Of No. 9i2 Shallcross
avenue; Mrs. A. l.. Ward, Of No. 1905
West Eighth street, and Mrs w f.
GlasshoT, Of No. 222i Jessup street.
Previous to the lecture yesterday
afternoon Mrs. A. ID. Warner, chairman
Of the Delaware Food Conservation
Committee, spoke a few words relative
TO the Importance Of all housekeepers
interesting themselves in the matter Of
food conservation, and added that all
efforts toward bringing this vital ques-
tion closer to the women Of this city
should be heartily welcomed.
Following the lecture yesterday
afternoon more than 100 women Rc-
companied Mrs Downing 20 the pack
ing house Of the Armour Company at
I Front and West streets. l. n. Strewig,
local manager for the Armour Conn
pany. welcomed the visitors and took
them through the interesting plant. The
visitors were shown how the meats are
received and handled and also the pro-
cess OF curing smoked meats. In adj
dition 90 that there was a display OF all
products handled by tho local plant
which included all varieties OF canned
goods, cheese, butter, eggs, oleomargar-
inc, chickens and smoked meats and
the attractiveness OF the display ard
the general qualities of the goods great
ly impressed the visitors. several re-
marking that the large and splendid
display Of goods looked like that OF
wholesale grocery store.
Women in the city are urged not to
forget TO try for the prizes which are
being offered at the Cooking School
One OF the prizes, the flreless cooker.
viii be awarded TO the one who furn-
ishes the most complete list Of all the
nationally advertised as well as local
food articles which have appeared In
THE EVENING JOURNAL in the past
six months. This list must be com
pleted and handed I'm at the door Of the
High School Auditorium on Friday
afternoon. All the prizes viii be award
ed on that afternoon.
This afternoon Mrs Downing CAV.
a demonstration of cutting up tn,
side OF beef which was exceedingl,
interesting. She showed the variou.
cuts Of meats and explained which
were the cheaper ones and how the,
could be utilized. Tomorrow will b,
patriotic day in the kitchen" and tn,
lecture promises 10 be unusual anC
timely. In her cookery demonstration
she viii show how to make ten differ
ent kinds Of salads as well as severa
other delicious things Following ar,
some of Mrs. Downing's recipes.
Tuna Salhd-i can Tuna fish, 2 cup:
chopped celery, 4 bunch parsley.
bunch cress, i-2 cup dressing (French)
a lemon.
Cut the Tuna into half inch cubes
and the celery into pieces OF similar
size. Miy, marinate with French Dress
ing. Arrange on salad plate lined with
cress. Sprinkle with chopped parsley
and garnish with slices Of lemon.
French Fried Potatoes Wash and
pare small potatoes, cut in eighths
iehgthwise. and soak one hour in cold
water. Take from water, dry between
towels, and fry in deep fat. Drain ON
Drown paper and sprinkle with salt
care must be taken that fat is not too
g not as potatoes must be cooked as
\ We'll as Drowned. "'
r. hice Mullins IA cups flour. "a cur
j hot cooked rice, teaspoonfuls batins
. powder, tablespoonsful sugar 1 cmT
4 milk. 4 egg, , tablespoonsful nelte,
butter, ~ tablespoonful salt.
Mix and sift flour. sugar. salt an,
, baking powder; add one half milk co
well beaten, the remainder OF the mil