The Washington herald., 1917-04-26
What ] Learned Yesterday at Wood
ward & Lothrop's Efficiency Kitchen

Already feel the benefit derived from my
first cooking lesson given BY Mrs A
TacBmeyer. Domestic Science Expert from
the General Chemical Company, the makers
Of Ryzon"-the perfect baking powder.
The Efficiency Kitchen is a revelz5ou
To the woman Of unlimited means would
say, please go and you will have solved the
scr ant question"-for is not the onn-
teni ID servant Joy 20 every cnel
: the woman who has 20 econouins n
ev turn, and is harsSsed and worried
bet use her husbands small income or
wages seem inadequate l would urgr 70 at
tend every lecture this week, and If she
comes home as fun Of inspiration as l did
last night she will feel amply repaid for
the two interesting hours spent listening
TO the lecture
l aimleSSIy wandered into the Efficiency
Kitchen. not prepared 10 take any notes, 50
will have to depend upon my memory 70
large extent In the morning some cup
cakes had been made, leaving half of the
mixture for the afternoon. That seems %
be one Of the valuable features of Ryzon
baking powder, the batter may be kept IN
the iee-boX for ~ hours Cn my memory
serves me right). Any way, the mixture
pans. and cake came out Of the oven besuti-
fully
Then four cup cuStards were made using
some left over hulled wheat, a cereal pre-
pared by the Battle Creek people, thus show
ing that any cereal may be used in the same
way. Then several celery stalks were
stuffed with chopped leftover meat nrrIed
with mayonnaise, garnished with dot Of
the salad dressing and placed on plate
of lettuce, making an attractive luncheon
dish Three kinds Of meat tongue, ham and
beef, were chopped and made into meat
souffle, only requiring two eggs. A simple
white sauce was made, eggs beaten sep
arately; meat, sauce, yolks Of eggs AL
blended, then the white folded in last The
souffIe, baked about 70 minutes, came oor
nice and brown, making another nOunShng
and inexpensive luncheon dish
CriSco was used instead of butter IN boh
the cup cakes and tea biscuits which formed
the base of apple shortcake- Ms Tsrk-
meyer uses level measurements in every
thing, and nothing is wasted. She Ssys she
cannot imagine having a scrap Of food m
the ice-box that cannot be utilized in some
way, and every move bears out her state
ment.
BY the way, the white sspce was made
with one tablespoonful of oil called Czpreco
and sold in the grocery department, M
stead of butter. This expert advocates
the use of this oil, peanut oil, WzSoa.
Crisco, and oleomargsrine instead Of our
purpose and are much cheaper. She does
not use pastry flour, but a good general
flour called Peerless and sold BY Wood
ward & Lothrop, and the texture Of both
cakes and biscuits was fine and falQ.
As am my own houSekeeper, I was tircd
yesterday and intended buying everything
ready prepared for dinner but after leaving
the Efficiency Kitchen I came directly
home, made two custards using one egE and
one cup milk, for desert for dinner 20 Be
served at 90 Then / made the cup caJ5es
using two yolks and one white Of egg, re-
serving the other white for froSting the
cakes today never had better iuck; usad
Crisoo and evaporsted milk, not quite ooe-
half cup milk to one-hsh cup cold wzher
We have been using Caruation evaporzted
milk for some time, and Ike il very much
and il is very much cheaper than fresh MIX
The tea biscuits l tried to make a. I
had been taught in the afternoon, cutting
in the two tablespoonfds of CnSoo iurD
the sifted flour and salt with two lufseS
At first II seemed Little awkward, but
success crowned my efforts, and the biSc1ts
were made without my hands coming IN
actual contact with the dough The dzss wa
taught how TO cut out biscuits vtfhoca
waste, then what flour was left on the tsble
was sifted TO be used again, thus eliminating
the usual waste of which most Of Us have
been guilty. Ny biscuits were unusually good
and once more the evSporsted milk was used
only one-third milk and tvo-thirds water.
As ! had no leftover meat / subSttrned
mscaroni with tomato Szuce hsczrou was
boiled in the usual way, drained sDd ~hen
ready 70 serve was covered with sxnce made
like this: One-haH can tomztoes stewed
about fifteen minnteS strained, s~eeoened
TO taste, salt and pepper added Dice
small onion, fry brown in ons tzblespooufnl
CriSco, then Sur tomato into Il, cook q few
minutes until thick serve piping hot On
mac1roni. Coffee completed our dinner; my
husband enjoyed the meal; il was better
oreoarcd and cheaper than II nirch,sed ~
bakery and deficatessen- The meal was
prepared in less THAI two hours and on the
table, and / was not nearly as tired as
usual, and it's needless TO say that I am