EIGHT SATl.'KIMV, OCTOBKK 2o, IftJIO 2 to 4 Each Day at the ICITY HALL AUDITORIUM FREE Mrs. Myra Dougan Will write oath day of th,:i cooking school a supplementary nrticlc revealing additional [winters on bolter cookery. These will appear in the columns of the Courier N^vs. Mrs. Dougim IK a culinary expert of reputation; ^ie is well known for her many lectures and articles on cooking. The Courier News COOKING ^ Is Hubby getting just a wee bif -suspicious at your oft-repeated "Well- the butcher is to blame.". Is he patiently enduring those little dinner tragedies when the -prize cake is brought in looking as though it's been sat on? How many limes has he looked at you with mule protest in his eyes? ^ ^In preparing a meal, you know, as in nearly everything else. it's the little things which count for 'success or failure. Jusl a little difference in the amount of vinegar will turn a tasty dressing in to so much stove polish-an oven too hot will ruin the labor of hours. November 18, 19, 20, 21 In Mother's day, lo correct these culinary faults would have meant a long and patient apprenticeship to a skilled eook--her mother, no doubt. Today there's an easier way. Under the auspices of the Courier News, Mrs. Myra Dougan, long time lecturer on finer cookery, will'deliver a series of interesting talks and deinonslratioiiS""ITow to Prepare a BETTER Meal." Held each day from 2 to 4 at the City Hall Auditorium, these classes will deal with the preparation of every type of food. It will be worth your while to attend these classes. They're FREE-they're inslniclive-tbey're interesting. Be sure lo come, and bring your friends.
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