12
The New OREGON STATES M-' v, Salem. Oregon, Friday Morning, October t6, 1928
WW SET
IN ATTENDANCE
j More Than 4000 Women
i Jake Advantage of Four-
J1..' Day School Session
Attendance at the closing ees-
ston of the New Statesman's great
cooking achool at the Elstnore the-
afer Thursday afternoon exceeded
'lightly the high record Bet on
Jffedneeday, passing the 1200
I mark, according to a count of at-
I tenaance caras.
While Wednesday's record al
Mont doubled the blithest atten-
. dance of any school ever held In
6alem, Thursday saw the record
iKt only equally, but outdistanced
, by more than 2 persons.
. Interest throughout the four
day school was keen and scores of
women attended all four sessions.
They came from hundreds of Sa
lem homes, as well as from much
distant points in the valley. A
' number of attendance cards wera
lldgned by visitors Trom other
i itates.
The first day's attendance of
'".inore than 700 was, actually, 736
women. The second day's at
tendance grew to 875 women, al
though a typographical error In
he first report made the number
yead 786. The third and fourth
0ays' attendance were tabulated
'jintil 1200 women bad been ad
mitted. Many more came into the
teautiful Elsniore theatre on both
days, but the number was esti
mated by theatre employes used
Jo "counting the house." Total
. attendance for the four days ap
proximated 4075 women.
By Lulu Hunt Peters MIX ' -tfutfor
Dier and HeeIHrndDret or ChildrersT
H
: . ,
An
Am o u
Clinic
f you t
Lawrence Is Fine
Help In Assuring
Success Of Event
f Through the assistance of E. G
Lawrence, district advertising
iaanager for the Fisher Flouring
Hills Co., of Seattle and Portland,
many of the details of the States
' man's great cooking school were
simplified. Mr. Lawrence has
kad years of experience In con
ducting similar schools, although
. he admits that the Statesman
Salem's Woman's club school was
one of the finest that has been
held in Oregon.
' To Mr. Lawrence and his com
pany guests of the school are ln-
, debted for serving hot Scotch
cones Wednesday afternoon.
; These- were baked in an electric
oven back of the scenes on the El
stnore stage while Miss Dorothy
Williams was conducting a demon
stration. Mr. Lawrence was as
slated by a crew of Fisher flour
girls.
, Two carloads of fish were
hipped from the Point Adams
eanery to Portland and markets in
"the East. The season for the can
nery has been unusually successful.
WifePreservers
Iced tea stirrers and lemonade sippers
may be cleaned with a pipeslem cleaner
that lias been rubbed on soap.
Freak Rednclag Diets
AVE you heard about the so-
called "Mayo" reducing diet
which consists of a cup of clear
coffee for breakfast, two raw to
matoes, two hard
boiled eggs and
two glasses of
skim milk for
lunch and the
same for dinner?
I don't know
where It origin
ated, but it was
NOT at the fa-
s Mayo
nic. i n ten
you tnat rigm
away.
I heard about
this diet one
WtutUiMTftnUiM summer when 1
wa. in California. 1 doubted very
much that any freak die would
ho used and advocated by scien
tifif nhveicians. and I decided to
the Mavn Clinic: but I did
something better.
Naturally I have to keep very
much up on all methods ol reduc
ing, so I decided that on my way
back to New York I would visit
the Mayo Clinic. I found, just as
I had suspected that the "tysttm"
used thtre is the one we are talk.
ing about all the time in the col
umn a varied diet consisting of
all the elements needed by the
body, minus part of its energy
needs. And a careful counting of
calories.
When I told the doctors what
had brought me there they
laughed and said that recently
they had many inquiries through
the mails about this diet. They
did not know where it originated
either, but It certainly did not
originate there. They have a diet
kitchen for the patients who are1
able to be up and around who
come there for various disorders
and for Whom a careful regulation
of the diet Is necessary. Those
who are overweight are put on a
reduction diet. But they make
no specialty of reducing.
The tomato and egg diet aver
ages but 70 to 800 C, so It Is too
low in calories to furnish suffi
cient of the needed elements for
any "length ot time. It la fairly
high in mineral elements, vita
mins and proteins, but it is too
low in carbohydrates (starches
and sugars) and contrary to pop
ular opinion, It is absolutely ne
cessary to nave some rarutnj-
drates in the reducing diet. Other
wise a state of acidosis which is
worse than the original condition
may be brought on. You notice
in the diets I advise that I allow
you one slice of bread cr one or
dinary sized potato or some sim
ilar food daily.
There are other freak diets that
you hear of that are supposed to
give wonderful reducing results
the lamb chop and pineapple, and
the skim milk and baked potato
are the best known of them.
Now these freak diets will re
duce and they will reduce rapid-
Jy, for two reasons they furnish
an insufficient number ct calories
for the needs, and they undermine
the health. Count the calories in
them, and you will see. A glass
of skim milk is 80 calories and
the average sized potato is 100
calories. One hundred and eighty
calories three times a day 54 0
C. A slice of pinepple is about
50 C, and an ordinary Bized lamb
chop without any fat would be
from 100 to 150 C, so this diet
would average from 600 to 700 C.
The average adult needs from
1800 to 2500 C. per day, depend
ing upon the frame and activities.
You can see from this that on
these diets, from 1200 to 1800 C
per day are going to be supplied
by the stored fat. As one-quarter
of a pound of fat, human or
otherwise, is approximately 1000
C, over a quarter of a pound a
day will be lost.
But, let me repeat 600 to 700
C. of food will not contain suffi
cient of the elements to maintain
health. So low an intake as that
would be alrigKf for a few Jdays
oral.' ' ' 1
Aside from the monotony, and
undermining of the health, such
diets make you conspicuous if you
dine out and you put your hostess
to Inconvenience If you dine with
friends. Don't go on freak diets!
Next: Exercise While Reducing.
PAPER AND EXPERT
E
WIN MUM
NTS
"The Statesman cooking school
was unquestionably the most suc
cessful and best attended event
of its kind ever held in Salem," a
guest of the school on each of the
four days of the session wrote
upon a card which she signed and
placed in the hands of an Elsinore
theatre usher.
A large number of guests tccb
the time Thursday afternoon to
write cards in appreciation, which
they gave to ushers. Many of
there were highly complimentary
of Miss rrothy Williams, do
mestic economist in charge of the
interesting demonstrations. Miss
Williams' assistants. Miss Anita
Ladd of Portland and Mrs. Par
sons ol the saiem oiiice oi tne
Portland Electric Power Co. They
proved thoroughly capable and
anxious to do their best to in
struct and entertain the school's
many guests.
Miss Williams was presented
with a beautiful bunch of roses
at the Thursday afternoon ses
sion by the Fisher's Flouring
Mills company. The Statesman
staff expressed its appreciation
with caridy and a corsage bou
quet. Among the scores of voluntary
messages written at the cocking
scnooi inursday alternoon were
those complimenting the school
and Miss Williams, as well, mak
ing pleasing statements about the
Now Statesman. One woman
wrote-
"The Statesman is improving
every day. Your school is the
test yet." Another said: "The
cooking school has been one of
the finest things you could have
done for the women of Salem."
Ana anoiner: mans you sol
much for the opportunity of at
tending the cooking school."
YThe tjqw Statesman (is a fine
newspaper," wrote one friend,
while another wrote: "I think the
Statesman is a wonderful im
provement and it is sot a mud
slinger."
Scores of similar signed com
ments were received and are be
ing read with much appreciation
in the Statesman office.
STYLE REVIEW II
TEA ME FEATURED
Delightful added attractions to
the Statesman's great cooking
school, concluded, after four intei
esting days, on Thursday after
roe, included a style "review and
model tea, arranged by Miss Dor
othy Williams, the domestic sci
ence expert who conducted the
school for the Statesman and the
Salem Woman's club, joint spon
sors.
The plan of the show was exe
cuted by Miss Ella Howard of tie
Statesman staff, who won the co
operation of several of Salem's
leading merchants. Coats dis
played by models enlisted amon?
the co-eds at Willamette univet
sity, were provided by Kay's Coat
& Dress shop. Dresses and gowns
were from Mack's Dress shop.
Shoes were the contribution of U.e
Buster Brown Shoe store, and at
tractive hand bags carried by tvc
rrcdcls were loaned by the F. 11.
SLaffer store.
Dainty linen for the tea service
came from Miller's while silver
ware was from Burnetts, with
flowers from Olson's flower shop
and furnishings for a living rooui
scene from the H. L. Stiff Furni
ture Co. The coffee urn was
loaned by the Portland Electric
Power Co.
Woman's Club Has
Big Mark In Fine
Success Of School
To the splendid co-operation of
the Salem Woman's club the
Statesman owes much of the suc
cess of the cooking school which
thlg newspaper and the club joint
ly sponsored. Mrs. A. L. Wallace,
president of the Woman's club, ap
pointed a number lot committees
that entered into the work in a
thorough fashion and took many
of the most difficult details off
the shoulders of the Statesman
staff.
The club, too, won from Miss
Dorothy Williams. domestic
science authority in charge of the
demonstrations, her promise to
return to Salem for a similar
school next fall.
Fireplace Spark Guiardls
You can enjoy your fireplace a great
deal more if you have a spark guard
to protect your home from sparks.
Also it will look more attractive with
a pair of andirons and a fire set.
Come in today and select yours
Tike Market Feraifare
WE DELIVER
N. Com'!, and Marion
First CSrarch of Christ, Scientist
Salem, Oregon
ANNOUNCES
Free
tare nil
on
By PAUL A. HARSCH, C. S. B. of Toledo, Ohio
J.
Member of the Board of Lecturer ship of The Mother Church,
The First Church of Christ, Scientist, of Boston, Massachusetts
i -
In the ;
Church Edifice, Chenieketa and Liberty Sts.
Momday Eveming, October 29, 1928
AT EIGHT O'CLOCK
5- 1
The lublic is Cordially Jnyited to Attend
COOKING SCHOOL
NEWS
3 Cup Cake Recipes
and Mrs. Singleton's tasting experience
IN making cup cakes be sure that your shortening is so pure and sweet that
it will not detract from the delicate flavor of the cakes themselves. But, how
to tell? Simply taste your shortening.
Mrs. Singleton did this, and wrote us:
"I have used Crisco for years, but never thought of tasting it before. So
I closed my eyes and tasted first some of my butter, then Crisco.
"I was amazed at the delicious sweetness and freshness of Crisco. It seemed
so much like sweet, unsalted butter."
There that's the message one taste of Crisco gave Mrs. Singleton and will
give you!
Cup Cakes
cup Crisco
1 cup sugar
3 eggs
1 cups flour Yi cup milk
1 teaspoon vanilla
2 teaspoons baking
nowiler
V teaspoon salt
Add sugar and cook again until very thick,
stirring constantly. Cool and add vanilla and
kale
Snicker Doodles
Cream Crisco and sugar. Add beaten egg
and mix well. Mix and sift flour, baking
powder and salt and add alternately with the
milk to the first mixture. Add vanilla and
beat thoroughly. Pour info greased muffin or
cup cake pans and bake in quick oven (425
degrees F.) 15 to 20 minutes.
This recipe makes 15 to 20 cakes.
Filled Cup Cakes
Follow recipe for Cup Cakes. When cool split
in halves crosswise and remove portion of
th cake. Fill center with stiffly whipped
cream, flavored and sweetened, rut halves
together and ice all over with Creamy Choco
late Frosting.
Creamy Chocolate Frosting
l4 cup milk 1 teaspoon vanilla
4 squares unsweetened chocolate
1M cups powdered sugar
Few grains salt
Cook milk with chocolate, eut in pieces, over
a slow fire, stirring until thick and smooth.
23 CI,P Crisco
1 cup sugar
2 eggs
J cup seeded
raisins
i$ cup currants
J-3 cup nuts
1 teaspoon soda
1 tablespoon hot
watet
V fuPs flour
teaspoon salt
teaspoon clove
teaspoon mace
iy$ teaspoons cinnamon
?4 cup sour milk
Cream Crisco and sugar together. Add un
beaten egg yolks and mix well. Add raisins,
currants and nuts, cut fine. Add soda, dis
solved in hot water. Mix and sift flour, salt
and spires and add alternately with the sour
milk tothe first mixture. Fold in one stiffly
beaten egg white. (Save other white for frost
ing ) Pour into well-greased muffin pans and
bake in a hot oven (375 degrees F.) 15 to. 20
minutes.
Tin's recipe makes 18 medium-sized cup
cakes.
. . -Frosting
1 egg white Confectioners' sugar
2 tablespoons rweet i teaspoon mace
cream
Add cream to unbeaten egg white and mix
well. Add sugar, a little at a time, until frost
ing is the right consistency to spread. Add
mace and mix well.
(jftl measurements level)
You taste your milk
You test your eggs
NOW . . .
taste your shortening
(fjisco)
Crisco's sweet flavor
will delight you!
Crisco was used by Miss Dorothy Williams in the
Statesman Cooking School this week.
DDofflft lfsnimo Hcdess
with a
MOOT A " 3M!UIL ATOIft
CIRCULATOR
(HEATER)
At Advertlted in the Pacific Northwest Farm Trio
Special Terms
AND TRADE IN ALLOWANCE ON YOUR OLD STOVE
g;
X H X X X
c-r. x w wires v." r : -ivi