Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-05-18

one of the most stupendOus tasks
modern scientific cooking has reduced
it to a process as simple as abe was
demonstrated at the Wednesday after
noon session of The Tribune cooking
school when Miss Ethel OLeary, direc-
tor. lectured on quick breads and de-
mOnstrated the making of a nut loaf.
In the space of seven minutes, speak
ing al Athe while, explaining each step
of mixing her ingredients, Miss
OILeary mixed and placed in the oven,
the nut loaf, which upon emerging later
in the afternoon was admitted by all
of the half thousand and more spec
tators. to be all that any nut bread
should be.
NJ loaf is not only delicious. but
containing as it does considerable
whole wheat flour. is not so fattening
as a bread made with all bread flour,
was pointed out. Because it contains
SO many c~alories of food. this bread
is excellent for luncheon. when it may
constitute the main part of the meal,
she said.
Eggs Add Richness
III inns recipe MISS o1.PHfi UStt
Eggs. but explained that in this in
stance they were not added to in
crease the iightness of the product.
which was taken care of by the baking
powder, but to add to the richness of
the bread.
Short cakes and their Importance in
the summer season when they are most
popular We're discussed also. Some
thing new and delicious in salad dress
ing was the mock mayonnaise which
was prepared with great facility by the
lecturer. You can do anything now
adays was the feeling of all who OBJ
served the making of the delicious
dressing that could not be distinguished
from genuine old fashioned kind and
which contained only canned milk,
MaoZla oil. acid and seasoning.
When asked if she considered the
interest of Great Falls housewives as
great as that she had encountered else
where. Miss OIeary said that the
response could not be better and that
she felt all were eager and anxious to
learn the short cuts TO cooking delicious
food. which is one of the salient notes
of her lectures and demonstrations.
Junior High School Class Present
Not an unappreciated feature of the
institute is the opportunity TO procure
the recipes used by Miss O'Leary.
These are printed daily in The Tribune.
but many apparently are not taking
the chance of losing them. for note
books were flashing all over the
theater. while they were busily being
copied.
Attending the lecture were Miss
Nora Hulbush supervisor of the home
economics department Of the Junior
high school and her cooking class.
Pie Making Today
The lectures and demonstrations for
today will be of particular interest
for it will be pie making day and as
Miss OLeary says, all the world loves
a goods pie maker. nations and thrones
having been won or lost on them.
Lemon pie. apple pie. devils food cake
with Mocha dressing and fruit salad
dressing will be the demonstrations.
Given TO every woman who attend
ed the institute Wednesday. was q four
pound sack of Rex flour. OF the 600
sacks donated by the Royal Milling
company. very few remained to be
taken back to the mill. :,
Prize Winner
Special prizes for the DAY were won
by the following: First. two compli-
mentary tickets to the Greenwich Vii
lage Follies offered by William Steege
manager of the Grand Theater. Mrs.
r.. '. Larson. go Tenth street north;
second prize. percolator donated BY the
Northern Hardware company. Mrs.
Edith Dunn Keith. 301 Fourth avenue
north: third prize. box Of ladies' silk
hose. donated by Pfister Pierce Boot
cry. Mrs. Flora T.. Herzog. Hotel
Sparkling.
Prizes for today are: A half dozen
photographs, donated by IIeyn & Kee-
ley II the first prize. The second
prize Is a box of stationery. donated bv
the Model Pharmacy.
Fridays first prize is n season ticket
TO the Imperial theater, donated by
that house. The second prize is a box
of silk hose, given by Flaherty Il perra
On Saturday. the closing dav. the
first prize is n season ticker 10 the
Imperial theater. given by that house.
The second prize is a can of O. Y. r
given by Hatcher's Cash Gro
Gerry.
In addition to the prizes named above
n Sl savings certificata will be given
as a third prize on each day of
the week. This offering was made by
the Commercial bank.
Contest Divided in Three Parts
The contest is divided into three
parts and prizes will be given for the
pest baked bread. the best baked cake /
baked in a gas range, and the best
cooked %doughnuts. ANY attendant of
he cooking school may enter the con-
est, which will be governed by the
'%ollowing regulations:
The articles entered in competition
must be cooked at home and delivered
It the Capitol theater between 10 a. m.
md noon sharp Saturday. A contestant I
nay enter as many articles as desired !
In the dOughnut contest, one dozen +
Ioughnuts constitute an entry. Prize {
will be responsible for the L
Of their prizes. {
A number will be assigned to each T
rticle entered in competition so that T
he judges will not know the names T
f the contestants. The exhibition of
will take place at 2 O'Clock {
afternoon, when the awards I
ill be announced. E