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