The Wolf Point herald. (Wolf Point, Mont.) 1913-1940, 1925-08-13
WOMEN PROFIT BY
COOKING SCHOOL
Continued from first page)

tCOnIlnuGu HUH Il1ob PoSNJ
a visit and is travelling with Miss
Beyer. From here the young wo-
men went to Glasgow where they
will conduct a cooking school.
Points Covered
The work of the school Tuesday
covered cakes of various sorts and
icings, while Wednesday the making
of pastry was demonstrated. Miss
Boyer lectured interestingly as she
prepared the different dishes and
told the underlying principles of
cake and pastry making. Cooking
and baking has become almost an
exact science" said Miss Boyer, "and
if we have a good recipe and follow
it exactly we are almost sure to turn
out successful cooking and baking"
The trouble with many people is
that they guess at measurements
and consequently the proportions of
the various ingredients in their
cakes vary from time to time, and
sometimes they have good 'luck" and
sometimes bad "luck."
She stressed the necessity Of SIT
ing flour before measuring as flour
packs, and a cup full dipped from
a sack or bin may equal as much
as a cup and a quarter of sifted
flour.
Two Glasses of Cakes
Cakes, according to Miss Boyer,
NAV be divided into two classes,
sponge cakes and butter cakes.
Sponge cakes. to which family be-
longs angel food, depend for their
l~eavening upon bubbles of air.
They should be baked in a cool
to moderate oven, the temperature
gradually rising during the baking
process. Butter cakes are made
light by baking powder or soda.
There must be the action of soda on
an acid to form a gas which raises
the cake. Baking powder is made
of soda and an acid, mixed
with corn starch to keep the two
elements apart until they are wei
when the chemical reaction takes
place. Soda is used when sour milk,
buttermilk, molasses or chocolate
are used in cakes. Molasses and
chocolate contains acids, hence the
use of soda with them.
Once one has mastered the prln-
ciples underlying the making of one
kind of sponge cake, or one kind OF
butter cake, one can make success
fully all kinds of sponge and butter
cakes, provided the recipes used are
properly proportional.
After various cakes which Miss
Beyer made to demonstrate her
lecture. were baked, they were
sampled by the class and pronounc-
ed excellent.
Various Desserts
Hawaiian pie, blackberry roll and
puff paste were made and sampled
Wednesday, while Miss Boyer lee
tured on the principles of pastry
making. At the close of the school
she was rendered a vote of thanks
for her excellent work in Wolf Point.
These cooking schools, which are
being held at various points IN the
state, are for the purpose of demon
strating the excellence Of Rex flour,
said Miss Boyer. This method OF
advertising is being tried out this
year in place of billboard and some
other forms of advertising. Whether
or not it will be continued will de-
pend upon whether or not there IS a
n~oticeably increased demand for Rex
flour where these schools are held.
Miss Boyer states that Rex flour
is made exclusively from Montana
hard spring wheat which is careful
ly tested and graded before being
made into flour. 1t therefore con-
tains a large per cent and excellent
quality of gluten, an ingredient es-
sential to the best quality OF pastry.
Mrs. R. M. Kellogg plans on leav-
1@1 - 1YVl 1