Evening star., 1952-01-04
1t Pays Big
Today to Be
Good Cook
By Dorothy Roe

This Is the era Of the glorified
cook.
For generations housewives have
been turning out succulent roasts
and juicy apple pies. savory stews
and spicy puddings, all as a mat
ter Of course. The applesauce
usually was negligible. even for a
masterpiece meal.
But today's age of big business
in home appliances and packaged
mixes has changed all that. High
finance has discovered the Ameri-
can cook, and elevated her to al
lofty position in our national
economy.
Women who know their grocer
les are holding down some Of the
highest paid positions in the coun-
try's biggest corporations. just do
ing what comes naturally-bust-
ling about a kitchen.
Manufacturers Of home appli-
ances as well as the giant food
corporations have to have some
one to test their products and
dream up new oneS-and that's
where the cooks payoff begins.
There's a new title for this i'm
portant but age-old career nova
days-it's called home economies,
and girls get college degrees in
the subject. But the gist Of it is
just what grandmother knew by
instinct-how to put together q i
number of apparently unrelated
raw ingredients and turn out a
dish to set before a king-or a
corporation president.
Test Kitchen Boss
One of the most successful of
today's career cooks Is q light |
hearted and charming lady
named Eulalia Crum Blair, who
preSides over all the technicians
in all the test kitchens at Gen.
eral Foods Consumer Service De-
partment in New York. In private
life she's Mrs. Edward H. Tevriz.
homemaker and financier. who
can read an annual report or a
balance sheet with as much ease
as she scans q cookbook. Says
she:
"Who knows more about econ
omy than q cook? Prices of food
reflect the business conditions Of
the country. A successful cook
has to be a combination Of &C
countant, nutrition expert and
artist to keep q family happy,
well-fed and satisfied with their
meals"
After a childhood spent on a
farm In Michigan, where she saw
the food growing and learned to|
cook it, can it and preserve it,
Eulalia went on to major in home
economics in college. She then
progressed through a number of
jobs to her present lofty pinnacle,
directing the cooks who prepared
food for color photographs inI
national Advertisements, oversee
ing others who test the packagedl
products and dream up new rec-I
ipes which must pass muster with
tho toSfa fast nonn1
Another in this new generation
of tycoon cooks Is Betty Olson,
young, blond and pretty direc-
tor Of home economics for the
Crosley Division, AvCo Manu-
featuring Corp.
Flies 100000 Miles
Betty, out Of college only nine
years, flies more than 100000
miles a year teaching men how
to sell kitchen appliances to
women and also supervises her
factory staff of II, field staff Of
nine and some so other home
economists employed by her COM
pany throughout the country.
She believes that one of the
greatest opportunities for would
be career girls today lies in home
economics for appliance manu-
facturers, and at present is cru
sading for more specialized col
lege courses in this field. To
further her idea, she has set
up a program under which wom-
en- students at Ohio State Uni
versity are working in Crosley
departments on three-month