Evening journal., 1917-01-31
Home MANAGERS GET
new CULINARY TIPS
CONTINUED from First Pnren

uslI
a 25-pound bag Of Occident flour, an
electric toaster, 13-pound package of
oleomargerine and several one-pound
cans Of Gilt Edge coffee and Orange
Pecot tea. The electric toaster. which
was awarded through the courtesy of
THE EVENING JOURNAL by the Will
mington and Philadelphia Traction.
Company, was awarded to Mrs. W. P.
Edwards, of No. 1900 Franklin street,
for guessing the nearest to the cost
Of the electricity which the toaster
would consume in making toast for
our persons. Sixteen persons made
he same nearly correct answer and
1 draw had to be made to make the
ward.
The bag OF -four was awarded 10
Mrs. G. M. Carswell, Of No. 907 Adams
,treet, for guessing the correct num-
ser on the back OF the bag, which
ne audience was told was between
me and 500. Three persons guessed
he correct number "83," and again
draw had TO be effected to make the
final award.
Mrs. Benjamin R. Veasey, of Penny
Till, won the 13-pound package of
oleomargarine by guessing the cor
rest weight Of the package. Mrs. G.
c. Mcqueen, Of No 826 West street,
and Mrs B. T. Briefly, Of No. 712
West Eleventh street, we're awarded
one-pound packages Of Gilt Edge
coffee and Orange Pecot tea respec-
lively. These daily guessing contests
at the school for which prizes are
awarded are creating a great deal Of
interest among the hundreds of wo-
men who are daily attending the lee
Raising Market Standard.
In addressing her audiences. Mrs.
Feuling uses the personal touch
which always appeals and she has
very charming manner Of getting
close to her audiences, with the re-
eult that her lectures are more in
the nature Of heart to heart talks
than they are cold sterotyped lee
lures. Yesterday Mrs. Feuling spoke
on Raising the Standard OF Your
Market" She emphasized the import
anoo Of correct buying and earnestly
urged the women Of Wilmington TO
huv only foods which they know TO
he nure and to see to It that the mar
lret conditions became standardized.
,''The market" said Mrs. Feuling, rs
tho extension OF the kitchen. and Just
as we must have everything clean,
sanitary and efficient in our kitchens,
inst so must women see to It that
he markets are clean and sanitary.
Mrs. Feuling IS an ardent believer
IN naclyage foods first, because or
-bair guaranteed cleanliness. She
-ecFIed the old time open cracker
barrel over which cats and dogs
walked unfortunately and also Of
the time when -four lard etc, we're
bought from open receptacles.
"The first step in improved home
MANAGEMENT is to understand the I'M
nortance of Intelligent buying OF
Goods. With the name of respons-
BILE manufacturer on the package she
s safe II food IS put uD in cleanly
fashion. the package keeps it in
proper condition until It reaches the
consumer" said Mrs. Feuling.
when you find a brand OF food
1nder a name that has worldwide
-enutation for excellence, you can
count on its being a pure, first-ciass
,roduct And, II one article under
his name Is Of high merit, the others
viii he equal 70 Il. That is, the man
1facturer who puts up a superior leaf
ard can be counted on to produce an
equally good butter, OF canned corn
or raspberry Jam. He has got 10
Keep up to his standard
Mira Feuling included in yesterdays
falk some sensible comments on that
much summed food product, oleomargar-
inc To many Of Mrs. Feuling's audi
ence Il was undoubtedly interesting to
learn that butterine, as oleomargarlne
ie nronerlv called was first used by the
Frencb. 1t was invented by Mege Mou-
ries in 1870. during the Franco russian
var when butter was scarce. French
cooks even in war time demand a plen-
Bful supplv Of butter. Mege Mouries,
an eminent scientist believed that ami
NAL fat such as beef fat containing
many Of the essential elements Of milk,
could be utilized in producing sub
stitute for butter that would be per
fectlv healthful and satisfactory. This
was the beginning Of oleomorgaTine. ne
product has been very much improved
since then and undoubtedly the best
oleomsrQarine today is produced In
America.
"Oleomarparine, as it is partly derived
from animal fats, is made under Cntea
States Government Inspection TINS as
sures purity and cleanliness IN the proc
ess which. unfortunately, is not obliga-
tory in butter making. Housewives can
use oleomargarine with perfect conn.
dence in its cleanliness, purity and
wholesomeness when they buy a brenc
nut out by reliable manufacture Mrs.
Feuling emphasized the importance o.
reading the labels and remembering the
names Of quality brands.
"In the manufacture or oleomarsar
Inc the high grade United States gov
ernment inspected animal fats, such
as are used in the usual daily diet are
carefully blended with vegetable OILS
Then ii is churned in full, rich pas
teurized cream or mixed with nrst
quality butter to give delicate out'
ter flavor.
Thursday the Big Day.
Tomorrow will be the big DAY at
the cooking school. There VIII De
two lectures and demonstrations TO-
morrow. one in the afternoon ana
one in the evening.
Women who are always endeavor-
ing to find something new for the
family to eat will be especially inter
ested in the talk Mrs. Feuling Will
give at the High School tomorrow ar
ternoon and evening
During Mrs. Feuling's talk side
Of beef will be cut up by butcher
sent from the local plant of Armour
& Co. and the lecturer will Illustrate
her. remarks with the different cuts
OF meat. explaining the difference IN
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