Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-23
WOULD CURE ILLS
WITH GOOD COOKING
Medical Profession Would Ther
Go to Ruin, Food Show
Patrons Hear
MRS. WILSON TELLS SECRET

Good cooking will ruin the profcs-
sion of medicine and surgery and most
ills will be cured by regulated diet
within ten or fifteen days.
Scientific cooking is the best cure for
leather pie-crust and indigestion and
there is no reason for tip tocing about
>the kitchen to prevent the cake from
falling in the middle. Stories told at
the food fair revealed these statements.
Any number of baking secrets were
disclosed by Mrs. Mary A. Wilson. food
expert for the EVENING PUBLIC
LEDGER. in her talk and demonstration
in the First Regiment Armory yestcr-
day.
Treating bread rough was n shock to
the women in the audience who had been
trained to treat dough gently. to walk
quietly and talk in hushed tones while
in its presence. Slapping piece of
dough against the baking board made
them gasp. They thought farce was
being enacted and were much relieved
and surprised when Mrs. Wilson tx,
planned that the treatment was neces-
SuTN W hDOth lU' bdS pul VI lHp uOnHn.
Mrs. Francis W. Clark. VINO learned
to bake bread for the first time on Tues
day, slapped the bread in expert fashion
and made it into French loaves. At the
same time Mrs. b. Waetjcn, 1913 North
Bouver street, took her first lesson in
bread making.
'Thc rougher you treat it the better
bread you will have" said Mrs. Wilson
as she gave it an additional knock her
self.
Feeling means failure. Scientific
cooking is the only sure way. House
keepers who say that they can tell
this or that from feeling or seeing it.
always have a failure when they least
expect or want it. I've made bread for
twenty seven years. and / never
guess at the quantities or temper
atures.
Leather pie crust is the result of
guesswork measurements
Women in the audience were nearly
all armed with notebooks. some of which
were well worn and nearly full of
cooking notes.
Il keep a scrapbook of all the recipes
as they appear in the paper" said Mrs.
w. Wilson. who lives at 1910 North
Hutchinson street and saw Mrs. Mary
\. Wilson demonstrate her cooking for
the first time yesterday.
Cake was my particular difficulty
until | learned of the level measure
ments. And now every recipe turns out
well and is economical. | find. ] be-
lievc in good cooking for good health
a couple of years ago | told some doe
tors that if there were better cooks in
the world they would not have chance
to hang out their shingles. In the win
ter | am going to prepare an index of
tbn pppkipU that NrS Wilson
has printed in the paper"
Making sticky cinnamon buns from
regular bread dough was an added fea
ture to the days program, and brief
demonstration of the preparation for
baking Virginia hams.
Besides the two demonstrations and
lectures on cooking, Mrs. Mary A. Will
son prepared an invitation platter sup
per for several hundred men, exhibitors
and groeers, at the food fair.
The new recipes used in the days
demonstrations were Cream puffs from
l cup of water; y cup shortening,
boiled together for three or four min
utes. Add IA cup of -four and beat
until cool before adding eggs and BIZ
carbonate of ammonia. pulverized, and
about the size of a pea. The eggs
should be added one at time and be
well beaten into the mixture. Put on
creased tin and into hot oven. Do
not open the oven door for ten minutes.
and continue to, bake for forty minutes.
Gas should be turned off the oven thirty
minutes after the tins are first inserted
Cup custards are made from l pint
of evaporated milk, pints water, =
cups sirup, 5 eggs. a teaspoonful nut
meg all mixed together thoroughly
Place l tablespoonful of cracker crumbs
in each small ramekin and fill with the
batter. Bake till well Drowned.
One week from today Mrs. Wilson
will talk on cuts of Ineat, and there will
be demonstration of cutting side of
beef and side of lamb.