The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-05-08
Soup VIII Be Baked at
Times Cooking Institute
Other Culinary MarveIS to
Be ConCoCted at School
Opening Tuesday.

Ruth Chambers has chosen a host
of the most appetizing dishes in the
whole history of cooking to demon
strate at The Times cooking school
to be held IN the English theater
Tuesday, Wednesday and Thursday
at 2 p. m. and Thursday night at 8
o'clock.
Take as example the cushion style
pork roast, with corn stufing, which
she prepares the first day of the
school as the piece de resistance of
a meal that's fit for king. This
is a dish guaranteed to put any
husband in a good humor and rep
resents something new in meat cuts.
1t is cut which is as easy on the
pocketbook as it is tantalizing to
the taste!
Then there is French leg of
lamb, served with pineapple pep
permint sauce. Another dish which
ranks high in taste appeal" is a
pot roast with horseradish which
Miss Chambers prepares.
She Bakes Soup
How many women would think of
baking a soup? Sounds fantastic?
Come to this cooking school and get
Ruth Chambers recipe for baked
onion soup and learn how it is
done. The recipe for this epicurean
dish is one of the most delicious
on the program.
But meats and soups aren't the
only things women will learn about
at this cooking school. On the first
day Miss Chambers also prepares,
among host of other good things,
dessert called frosted creams
which almost melts in your mouth.
And she will give you a recipe fer
the Cake of the Month";" which
will become the cake of the week
for most families, it is that good
Every session of this cooking
school will be remarkable for the de-
licious dishes prepared by Miss
Chambers and her assistant, Miss
Nora Attic, who is an artist in gar
nishing and arranging foods so
they have real "partyfied" appear
ance.
Meeting Called Tonight
To acquaint food dealers with the
educational work of Miss Chambers
meeting has been called for to-
night at o'clock in the English
theater, to which all master meat
cutters, grocers and their wives have
been invited. This meeting will be
addressed by R. G. Pollock, secre-
tary of the National Livestock Meat
Board of Chicago, and Max O. Gull
len, manager of its department of
meat merchandising, who will con-
duct a meat-cutting demonstration.
Miss Chambers also will be pre-
Sented.
w. w. Allerdice, chairman of the
Indianapolis Packers Association,
expressed belief that large at
tendance of food merchants will be
present.
I'm this day of small kitchens.
we are realizing the necessity for
small cuts of meat" remarked
Miss Chambers today.
Gives Tips on Meat
IT find that women know less
about meat than any other article
of diet" she explains. 1T is not
necessary for meat to be drain on
the family pocketbook for more
servings may be made from the
boned cuts than from the same cut
of meat with the bone left in"
She suggests such economical cuts
as rolled sirloin, pork roast, and
rolled pot roast of beef.
In her lectures, Miss Chambers
will discuss the buying and prep
aration of meat, its nutritive value,
and also suggest dishes to be used
for a we'll balanced and attractive
meal.
Miss Chambers boasts of being
old-fashioned. II approve of father
cutting the meat at the table, and
with intelligently prepared food,
this may be made easy for him."
Lists Two Methods
She lists two general methods of
cooking meat. Tender cuts are pre-
pared by exposing them to dry heat,
as in broiling or pan broiling; less
tender cuts are cooked in the pres
ence of moisture, as in braising,
stewing and cooking in water.
Feeding the Family Easily" is the
topic with which Miss Chambers
will deal Tuesday in her opening
lecture. The dishes she will prepare
in the demonstration will be placed
on display SO that the audience may
see the finished product.
In her Wednesday lecture, Miss
Chambers will discuss Foods with a
Taste Appeal" as she prepares such
articles as corn stuffing, jack frost
salad, and date yams as side dishes
for lamb, broidel steak and pork
roast.
Each woman will receive a recipe
book in addition to the daily pro-
grams which contain the recipes
,1coI fhot dow