Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-05-19
PIE AND CAKE METHODS
$50 WOMEN
the old fashioned way from the center
of the top of the mixture.
VIM Cold Water Is Used

the old fashioned way from the center
of the top of the mixture.
Why Cold Water Is Used
The reason for Dreaming butter and
not using this process with liquid fats
was eluciSated BY Miss O'Leary. But
ter contains moisture and has to be
creamed to produce perfect blending.
Almost everybody knows that cold
water should be used for making pie
crust, but there are few who could
tell why. On the expansion Of the
cold water in her crust after it has
I, been placed in the oven, the cook de-
ponds for flakiness. If very cold
water is not to be had baking powder
must be added. These were culinary
high lights introduced into the after
Moons lecture.
The value of adding all dry ingredi-
ents to eggs that are to be cooked and
then adding the hot liquid little by little
was demonstrated in the making of
filling of lemon cream pie and fruig
salad dressing. There is no danger
of lumpiness occurring if ingredients
are mixed in this way.
Meringue that will not become wat
cry and that will last for several days
was made by Miss OLeary. This deli
cacy is often carelessly prepared and
as much if not more care is required
than in many other things. she said.
How to Prevent Pies BubbIIng Out
When with a delectable looking ap-
pie pie ready to be placed in the oven
| Miss OLeary, added q demonstration
OF the way TO prevent a juicy pie from
bubbllng out of the pan into the oven,
thus doing away with the disagreeable
task of cleaning up the oven, she was
greeted by handciapping and cheers
from her hearers. The simplicity of
this method made it utterly practical.
Taking Il small strip of cloth the dem
onstratOr wet ii and bound it around
the edges Of the pie. which upon its
removal from the oven was stripped
off. having performed its function of
absorbing the excess juice of the pie.
Somewhat astonishing was Miss
OLeary's announcement that an apple
pie should be baked for one hour. 1t
should first be placed in a very hot
oven in order to brown enough to keep
It from getting a soggy undercrust.
How to regulate a Lorain gas range
for baking so there is no danger of
burning was explained by Miss O'Leary.
Prize Winners for Day
The use of a cloth instead of the
usual floured board and a cloth covered
rolling pin were introduced as a sure
means Of preventing pie crust from
sticking and of eliminating any excess
use of flour. In this way too, the
usual cleaning required after making
pie crust is done away with.
The days special prizes were award
ed as follows: First. half dozen photos
donated BY Heyn & Kelley, Mrs. II. c.
Thompson, 1911 First avenue north;
second. box of stationery. donated by
the Model Pharmacy. Mrs. r. f. Jones,
OIL Third avenue north; third, 81 saw
ings certificate. donated by the Com
mercial National bank, Mrs. Roy Pot
ter. 1l3h Third avenue south.
Fridays first prize is a season ticket
to the Imperial theater. donated By
that house. The second prize is a box
of silk hose. given by Flaherty & Perra.
On Saturday. the closing day. the
first prize is a season ticket 10 the
Imperial theater. given by that house.
The second prize is a can of O.. V. E.
coffee, given by Hatcher's Cash Gro
Gerry.
In addition to the prizes named above
a 81 savings certificate will be given
away as a third prize on each day of
the week. This offering was made BY
the Commercial bank.
Prizes on Display
With the contest prizes on display
at the Paris show window in the Lib
erty theater building on Third street.
to arouse interest in the cooking school
contests, many women of the city have
their intention of entering one
or more of the three divisions. Among
prizes are the Lorain gas range
and the Hoosier cabinet and Crystal
offered as first prizes in
he three divisions. OF great attrac-
ton also are the other prizes and in
in winning them is high.
The judges of the contests chosen
Thursday are Mrs. l. N. Walker. Mrs.
Gooch. Mrs. j. r. KIeinpell.
Miss Nora Hulbush. Mrs. Melvin Rowe
Mrs. N. T. Lease. The judging Of
he bread. cake and d~oughnuts entered
n competition will be Saturday between
and 2:3O o'clock.
Among the recipes used BY Miss
Thursday were:
Apple Pic
Dice six or eight apples.
One tablespoon spice.
n tablespoon salt.
One tablespoon Mazda.
q cup sugar.
Dice the apples. Add spice. salt and
Toss thoroughly. Let stand
VII AiAAlAB Nv CuSt.
Lemon Cream Pie
tablespoons flour.
2 tablespoons Argo cornstarch.
i cup sugar.
n teaspoon salt.
l cur water.
1 tablespoon Mazola.
8 egg yolks.
The juice of one large lemon or ~
mall.
Boil water Mazda. Sift dry ingredi-
nts into slightly beaten egg yolks.
Stir into paste. Add the boiling mix
ure a little at a time, being careful
ct to cook the eggs. Put back into
Iouble boiler and coo1 until thick
i'd lemon juice and finish cooking.
Today's demonstration will be meth
de- Of deep frying, during which Miss
Weary will make salmon outlets Tar
sauce. %doughnuts, potato chips and