Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1917-11-07
WAR Time Cooking
School Interests
fContlnued From Page One.l

street.
A Ware-Ever aluminium saucepan, TO
Mrs. w. F. Harklns.
One bottle Armour's Veribest mara
schino cherries and one can Armour's
Verlbest luncheon load, to Mrs. Whaler.
One Jar OF Armour's Verlbest Ok
Tongue, to Mrs. w. de Valllnger, No.
2i5 West Twenty-ninth street.
In addition 10 these daily prizes an
Oriole flreless cooker gas range. do
mated by the Wilmington Gas Company
a freless cooker, donated by the NJ. Me-
gary Sons and Company, an electric
vacuum cleaner, donated by the VIII
mIngton Traction Company and White
Hoosler kitchen cabinet. donated by
Miller Brothers, are four other prizes
which will be given away at the close
Of the cooking school on Friday after
noon. Details as to how to win these
handsome prizes can be obtained at the
cooking school. Those attending the
school every day sianf a better chance
Of winning the prizes, although every
woman in the city is invited to try for
them.
Yesterdays lecture dealt with MAR.
keting," Package Foods" and The Care
Of Foods in the Home" Mrs. Downing
urged all women to buy only label
goods saying that they stand for clean
illness and Standardization. Women. she
said. spend % per cent. of the money
Of the world and she explained how
the housewife is really the purchasing
agent for the greatest factory in the
world, the home. She said women can
do a great deal toward standardlAng
the markets and making the merchants
sell only the best and highest quality
foods. She urged all housewives TO
plan the meals several days ahead and
advocated strongly the ms allation Of
an emergency shelf, In each home, tell
ing what should be on 1t and how 1t
should be kept.
Each day Mrs. Downing demonstrates
various meals. Monday, she gave a
full and complete breakfast; yesterday
she demonstrated an excellent luncheon
ard today she took the supper table
as the subject Of her demonstration. A
regular size dlningoom table in front
OF the stage is completely set each
day, and as soon as the demonstration
foods are made, the table Is appetlzng-
ly set with them. This Is a very at
tractlve and interesting feature OF the
cooking school.
In today's lecture, Mrs. Downing
spoke on Balanced Ratlons" and
~. J.
large number Of the women present
accompanied Mrs. Downing on an in
spectlon visit to the Armour plant in
this city. where they were shown the
excellent and up-to-date methods en-
plOyed there.
Tomorrow Mrs Downing will cut up
a side Of beef az will actually demon
strate the various cuts Of meat. She
will tell about the government
methods OF inspection and will demon
strate a number Of dishes which every
housewife will be glad to learn.
Following are some Of Mrs. Down
lng's "trled-and-true" recipes:
Casserole OF Vegetables can peas
10 cup sliced onion, cup diced celery
cups string beans (canned), 1 cur
beets (canned), i-2 cup ham drippings
Drain vegetables put In layers in
a creased casserole, pour the melted
drippings over top. bake until vege-
tables are thoroughly heated.
Mixed Fruit Salad-6 halves OF pears
q slices OF pineapple (cut In squares)
can sliced peaches drained, ia cur
| maraschino cherries, 10 cup whipped
cream. 10 cup boiled dressing.
Drain all juice from fruit. mix salaC
dressing with whipped cream, combine
with fruit. Arrange fruit on mounC
Of lettuce. Garnish with whipped
cream and pistachio nuts.
Sauer Kraut and Sausage-i car
sauer kraut, IS Ii. summer sausage
? tablespoonfuls ham drippings.
Heat sauer kraut in boiling water
Fry sausage in drlpplngs until wei
heated. Open can of sauer kraut ant
serve on platter with sausage arranged
around outside
Cream Of Peanut Butter Soup CUP.
milk lheated), i-3 cup peanut butter.
tablespoon salt, i-2 teaspoon white
pepper, tablespoons -four, 2 table.
spoons chopped onion; 3 tablespoon.
oleomargarlne, 1 inch square salt porl
cut.
Fry out salt pork, with onions until
brown. Pour grease In double boiler
and thicken with flour. Add seasonings
stir well, add milk in which the peanut
butter has been stirred until smooth
Put back onion and pork. Add hoi
water If necessary to thin. Serve a:
main course for lunch.
Baking Powder Biscuit-2 CUBS sIftef
Z teaspoons baking powder, 4 teaspoon
salt, tablespoons lard or butter. Min
or water to mix soft dough about g.
cup.
Egg RolI-Add 1 extra Tablespoon
shortening 10 above. Beat In egg anc
add TO liquid and bake in same way
Nav be used for crust for shortsake.
Rice Milanaise-2 large onions. 2 table
spoons Neribest yegetole, 1 cup rice.
mushrooms. teaspoon salt, ia tea.
spoon pepper ia cup grated cheese,
cups stock.
Chop the onions and fry in the vege,
tole until golden brown, then add IN,
rice and mushrooms. Stir well, add tn,
stock. Stir lightly, add seasoning anc
rheese, cover and cook until rice /,
tender.
FIR Iit Desert-2 cups diced pineapple
t-2 cup sliced peaches, i-2 cup Maras
chino cherries, 10 cup mixed Juice. Mix
chill and serve with sponge cake.
COUNCIL CLERK ILL.
Clerk Of Council Homer C. Simmons
Is confined TO his home by illness