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<lh from his sanitary dairy.
Friday, October 21
Luncheon Suggestions
Cookie«
Individual JeH y'R ells
ELECTRIC COOKERY
AND COOKING LECTURES
Minkler Bldg., 2 P. M.
OCTOBER 18-19-20-21
ndw k . You can’t affc
Every minute will be crowded with ii
ing nets about new baking metho«
demonstrations will be conducted by
N the Westinghouse Automqtie Electric Range. women
have found all the advantages o f olectri« eoolting under
automatic control, and a range th a t haa «»— nr uw triuaiiit« of
construction a« well.
'
i
MISS IRENE KERR
kJ
You w ill be astonished at bow easy
and how rare baking b when you follow the
You may put tfihner In the oven at tan ha the moraiam. settin x
2 ^ * ?
Vou « . I™ , for the
and return a t six t e And dinner ready ta serve, pininir hot.
most modem systems known to the world’«
s ^ e iS ita S S ia s o S L iii^ e
J 1“ “ fry * ? * .
CAAUMCCX
* * hw*
° 1^ o° l*
tages of «lactate oeoUaw The tatte
ur U
*he many advan
qoow when you will
WE WISH TO CALL YOUR ATTENTION TO
HE SPECIAL DEMONSTRATIONS
You w ill also learn att about
BEING HELD THIS WEEK BY
HOW it sim p lifies h alring-
nàw possible to prepare your
bake whenever you get ready.
ELECTRIC
T a le advantage o f t h e
(XNJKING
course o f instruction. Learn ho
LECTURES
Minkler Bldg.
COOKERY
Jordan’s Electric Co.
and
IN THE MINKLER BUILDING,
ASHLAND.
£
' '¿
Wod., Thnrs., Fri.
Dot. 19, 2^. i l
Everybody lhvited
Pgroolator Ohren
Away Friday
JORDAN
BUB0TR1C <50.
z
Those demonstrations of the' modert cooking ast w illb e moat
eating aüd iustruoätire and we heartily recommend these te our
eibtonaers, atoekhoidepe and frieutb.