Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-10-29
BY MRS. MYRA OLIVER DoUGAN
tDireetor or Herald Cooking School,
Nov. 12-16l

Each year it is well TO invest some
time in a study for cultural improve
ment. every woman needs il. A ba-
sie art, underlying most other arts.
" practical cookery. II has one Of
the most powerful influences in the
world for giving pleasure-an art
TO be thought about, dreamed about.
used and enjoyed.
To be master Of this art, study is
necessary. One needs 70 feel the
atmosphere Of a place where cookery
~ understood as an art and to be
with people who are enthusiastic
about it. As part Of your self up
lift and happiness. why not continue
your study of this art these coming
five days. A course Of this cook
Ing school is one of the best thingn
you can have. Every woman who
has to plan meals for herself or
others needs occasional fresh in
SEPARATION for this important matter.
Good cooks aren't born-they are
made. Every woman can learn to be
= good cook through a cookinp school
Of this tyne,
Governors wives and daughters
have been in my classes. The most
gorgeoos diamond rings glitter on
hands whose owners never before
knew the difference between a dou-
bic boiler and a cake pan and those
hands become efficient and effective
IN turning out "the best things to
eat n can imagine"
Every age has its cooking prob
lens. Brilliant Cavarin, the French
authority on good eating declared:
The destiny of nations depends upon
the manner in which they feed
themselves" knowledge of how to
cook and what 10 cook is now a
recognized science closely related to
happier life and Il longer life. Ev-
cry housewife has her own pulling
why's of cookery. Ny cooking schools
have helped to solve so many of
them for others and | am sure this
one will help you with yours. Bring
your why's TO the cooking school
for five days.
ude, one time chef OF Louis XVI,
said: prominence in cookery never
occurs under thirty years of age,
and onthing but consummate expert
ence can elevate one to the rank OF
chef professor. In connection with
diligent and studious application,
one must also possess no small
charge of intellect"
What, then. is 10 become Of a
families while the mothers are
reaching the age OF 80? The first
years of housekeeping are the most
important. The period when the di-
g~estive habits of young children are
forming-then, il ever. the home
should be provided with well pre-
pared food.
When the prudent, thoughtful
housewife takes from the oven a Loaf
of bread or a cake with a heavy
streak through II, or when her pie
runs over the top and the best part
of IL is left in the oven. she IS most
desirous of knowing why these lit
tie things have occurred, and she
sets herself TO find out the cause,
that she may avoid a repetition Of
such mistakes. Two hundred years
ago, in the time Of Ude, such indi-
yidual h~ousekeepers worked out the
remedy for these and other culinary
mishaps, only after many rspetitions
Of the anne bad results. After the
expenditure Of valuable time ard
thought. together with waste of
foodstuffs the earnest worker dis
covered that certain results would
surely follow. and these discoveries
are now the rightful inheritance Of
the housewife to-day. To the house
wife some knowledge of the why's
and wherefores Of processes in
cookery as in all other Processes
means to be forearned; and in put
ting her knowledge into practice she
may avoid such modification of
spirit as well as pecuniary losses
and what is a greater value still
insurance OF a more cheerful and
contented family. Such then. is the
motive for this cooking school. /
will give you the reason why. for in
stance. meringue and souffles fall;
why bread is sometimes sour. pastry
soggy and cakes heavy; why Il is
best to use a knife for one process
and a spoon for another.
Come TO the cooking school and
bring your why's along. All the