Hata b 18-19-20-21 MISS IRENE KE 2 P. M. Daily I f more time were spent on the actual planning of the family's meals leas tim e could be spent in the preparation. The time w ill certainly be well spent especially in varying the three meals of the Minhler Building day. I f the clever housewife w ill'e x- eroise her imagination she will find herself taking a ftw simple foods oud making some very in­ teresting arrangements: In cook­ ing, like everything else, you get out of it Just what yon put into it. The planning of meals can be interesting or uninteresting ac­ cording to the attitude Which the housewife takes tow ard - t h i s phase of homework. Foods like note« ot music can be arranged to make many har­ monious combinations, but you must spend time arid thought in deciding Just what foods you are going to combine. v Xhe day must be started .with a good breakfast, the heartiness of the meal defending upon the occupation of the various mem­ bers of your fam ily. T feel that breakfast* for my fam ily is not USED IN THE Cooking Demonstrations H. B. Carter the “finest milk Absolutely Sanitary Jordan Eleetric Co. and Daily Tidings VSKD Crisoo, the shortening which is known better than any other sim ilar inaterial, w ill be used exclusively by Miss Irene K err in the many frying and baking demon­ strations in the electric cook- cry school which she w ill conduct at the M in kler build­ ing this week. Miss K e rr said that whenever she needs a shortening in her recipes, she always chooses Crisco, because of its wonderfnl qualities and freshness. Menus Are Enticing C1! - ' -■_• they gw they are balk hath tas ta«» « W «.-« f white, «ako wher« We « • not uee » «ta White King Machine Soa eMetrte coeheyy school ta the Minkler buiMfag thia week. egg yofitao, w« briri ata tata the •gg'WdMta am tt they sta atm , and the the» incorporate them into oar hater so cärdfMIy that we do not lose the air. This helps to moke our cake ligÇU... ly, leveling off the top of t ¡h enp or spoon w ith a knife* ta fellow the specifications ftatap in to sea t i p reolpoa most carefully. iu g t follow; ad the saopoator sm s M r re fe , wo the res meat use staudar* m’eoonson^-4ke half »lot measuriaa cup a«4 complete without a ta rt fru it, or glass o f orange juice, followed by a hdarty dish of bason or eggs, toast or a hot quick bread, coffee or m ilk. Luncheon or the mid-day meal requires the least tim e for its preparation. In many homes per­ haps only the mother is home, or the children come home f r o m school for their luncheon. In this case the meal varies from a snack of sandwiches, frn tt and m ilk to a hirich o f a hot substan- be expensive, but go to the mar­ tial dish. I f you have ahildren kets ycurself, select your fruits they must H ata a h o f « s b , mirk, and vegetables and then be as bread and b u ttir and a simple careful aa possible and produce a tasty appetising dish. Supper or dinner In the eve­ ning is the' main meal In my home, and in its preparation I select foods bpcause they eoatrib- ute to the health of my fam ily ra­ ther than to satisfy personal whims. Tbe same food and fla ­ vor should not be repeated in the day’s megl, tor Instance. don’t" served, sliced tomatoes for lunchi and then, open a can of tomatoes Are A r 1 tht kg slectrie ta Miss IS USED AT THE JORDAN COOKING SCHOOL directions Iptaa Thar« la iday Cake: a 3-4 set of measuring spoons. 2 cups 'T h e finest houses are b e llt 3 1-S w ttb the MasM tam bfe, stows khd 3-4 tag hardware, 8», i * making a. fine '« tsp, cake» we afcauid us» oaly tfcs kf>t i l - l I ingredient«. Since flour is the 8 egg largest single fngredient, Its Crw quality Is of the utmost import- ,oughta a nee. W e must choose It very {and at carefully if we want a good moist flour cake— tender w ith rich flavo r Mix ai and lin e grata. I t should also be baking a flour in v'hich the q u tritl«« v a ii ternat« uc and rich wheaty flavor has hot fluvorl been sacrificed Ip- catting down and al the preteln or gluten elemtmt too Fold i much. Above a ll ft must not fe « white, dry cake. To. kave.a cake that is and fit all this, it Is not necessary ta buy or 3 s Gfift..QL.UW. JBOrfi. 'expensive spec.-- minutes in a moderate oven, 350 tally prepared cake fteups, A n a » . F, purpose kitchen-tdatad flp g r w jll1 Yoe w ill notice that I re a lm TO KEEP EVERYTHING CLEAN AND SANITARY 2 1-2 cups sugar t - f enp white corn syrnp >-< enp water 2 egg whltco - I 1-2 t«p. Vanilla . \ Mix together the sugar, com syrgp and water. B oll without stirring. Remove the crystals from around the pan during the boiling process by , means of a wet cloth. Cook the syrup until the first indication of g thread appears, 234* F. Remove f r o m fire and pour hot syrup slowly over stiffly beaten egg whites, beating with egg beater daring the addition. Add the vanilla and continue beating w ith a spoon un til the mixture w in hold its chap«. you te sift the flo o r before yoi measure IL This ta so that yoi w ill oof get too mrich into tht cake. Too much flour w ill three the other ingredient« out of pro . Keep Mixture Fluffy ■ -portlea. W hen the cake is coo Te get a good foundation fo r frost w ith Comfort Icing. F o r tin our cake we must be w tlltag ter birthday cake a little o f this ie steam the shortening and s n g ir tag can be colored p|nk, or aai Phi«, famous soap is one of the essential parts of the modern housewife’s kitchen. Sold by all local dealers. Los Angeles Soap Company make perfect cakes and pastries as well as breads, and you can enjoy the convenience and econ- omy Of*one fle n r for a ll y o « r, haklng. • Thursday, October 20 Pastries Fancy Icings Salads on H a lf Shell VSBS CAJRTKR’8 MODERN DAY m il k Miss Irene K e rr Is using C arter’s D airy m ilk exclu­ sively in the codking demon- enstrattons thjs week. M ilk Is one of tke most essential parts ot most recipes and H. B. C arter la furnishing the m