San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-10-21
MRS. CH|TNO0D
LECTURES ON
BAKING
Hundreds of San Antonio
Housewives Hear Gull
ina-y Expert.
By FLORENCE OWEN


With more than double the attend
ance Of the opening session, the second
day Of The Lights annual cooking
school Tuesday in the bail room Of
the ST. Anthony hotel conducted BY
the nationally known expert, Mrs. Ida
B. Chitwood, proved exceptionally in
teresting and helpful to San Antonio
housewives.
Mrs. Chitwood's lecture at the open
ing Of the class. was as usual, instruc-
tive and scientific but was couched in
plain language and technical terms
were avoided.
Although a graduate of various uni
versities and college domestic science
departments, Mrs. Chitwood has the
happy faculty of imparting her knowl-
edge in easily understood terms and
she answered freely, large number OF
questions concerning the individual
problems Of the housewives.
MODEL KITCHEN.
The modern kitchen in which she
works, in itself a never failing source
of interest TO those in attendance was
in perfect running order Tuesday and
every recipe on which Mrs. Chitwood
worked was a perfect specimen Of
proper cooking when the finished prod
uct emerged fom the oven.
A widely varied number of recipes
were used. While pastry making
formed the nucleus Of the class. the
various products were so different in
texture and component parts that they
covered a wide field.
Nut and orange biscuits were made
among other products and also a pie
crust that left nothing to be desired in
its wonderful texture.
She also made n Basket" Of spe-
cially prepared dough. which she
worked out according TO her own form
ulas and she invited her guests 10 give
il an appropriate name which they
will decide upon at later date. Some
desired TO give il a distinctive San
Antonio name because it was made in
this city. Just what il will be named
however, will be decided later.
ASK QUESTIONS.
Refreshments were served to all the
guests at the close Of the class and
round table discussion with questions
and answers brought the popular
cooking expert and dietician into
closer friendship and acquaintance
with her guests.
Z Mrs. Chitwood stressed the fact
that she always is most particular as
To the quality of goods she used in
cooking. telling her guests that while
they might follow their own ideas
in their cooking, she had found il
imperative 10 allow none but the
highest class products in her kitchen
because much Of the success Of cook
ing rests with the quality Of the in
gradients. She personally buys and
selects every item that she uses. even |
10 such small matters as salt and sea-
sonings.
81 want the best and only the best |
and my time is worth too much TO |
waste Il trying 10 make a success out |
of inferior or poorly made product"
she told the cooking class. Il long /
ago found that there is little use in |
experimenting with products OF IN |
known qualities or with products that |
are cheaper but not 50 good hence TO |
get best results. ! always carefully /
select everything an going 10 cook /
with and then my work is partly ac |
complished before begin the actual |
preparation Of the foods"
"Giye proper attention 10 the FOL /
loving items and rules carefully and /
your pastry cannot fail" stated Mrs.
Chitwood.
ADO not mix the fat too thorough |
ly with the flour-the coarser the mix I
ture. the flakier the crust will be. /
Crisco Is particularly desirable for |
paStry making because il mixes 50 I
easily with the flour. forming a mix I
lure OF Just the right consistency. Add I
only enough water n hold the ingredi' /
ents together in a lump. 50 that the .
mixture may be rolled ont 70 n sheet. .
Excess water causes the crust 70 be .
tough besides involving difficulty in .
rolling.
USE CARE.
Fit the crust carefully into the .
curves Of the pan, leaving NJ mir .
spaces 10 bulge the crust in baking. /
Bake all pastry in as hot an oven rs I
possible. Pie crust either plain or .
flaky. needs a hot oven /
These are some of the points N .
paftry making which Mrs. Chitwood .
especially stressed in her lecture Tues /
day. Mn. Chitwood also stressed tho /
inpossibility Of making perfect pastry I
for pies and other desserts without n /
good oven. proper temperature, the Z
best of flour. scientific measurements Z
and correct shortening.
Tho mayOnnaise and nut and orange /
biscuits were passed among the women .
Of the class. who found them delicious .
PRIZES AWARDED.
At the close Of the lecture attend /
nnee prizes were awarded. Mrs. T. I
II. Thompson. ia Mccullough: Mrs. |
Omar Roam "a Pi~shv. Ms W Y