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WEDNESDAY, JANUARY 19, 193S. THE DAILY COURIER, CONNIUL-L-SVIL-LE. PA. PAGE FIVK v WOMEN ENJOY COOKING DRILL A T ^ O R P H E U M First Day of C o u r i e r Sponsored Affair Draws Huge Crowd. MRS. BATHGATE IS INSTRUCTOR The first session of The Courier Cooking School opened this morning in the Orpheum Theatre with an amusing skit in which Mrs. Dorothy Bathgate explained to a neighbor who dropped in tor a visit just how easy it is to cook in her modern, step-saving, electric kitchen. The homemakers in the audience agreed that they could be happy in such a kitchen with its bright colors, gny window box, crisp, rufUcd curtains and its shining new equipment. There were plenty oÂ£ laughs as the "visitor" went about asking all sorts of curious questions. The women were delighted to welcome .Mrs. Bathgate back lor her second school sponsored by The Courier. The subject today was "Family Favorites" and included all sorts of cooking--oven meals, roaster meals, and broiler meals to tempt the most finicky of appetites. The audience listened with enthusiasm to Mrs Bathgate's words of cooking wisdom and watched carefully her methods of using the equipment in her model kitchen. Every dish, as it was finished, was! displayed under the lighted mirror to "ohs" and "ahs" of approval-and there were hungry sniffs as tantalizing odors were wafted out into the auditorium. Mrs. Bathgate explained she was not attempting to give unusual concoctions of rare foods, but the wholesome, everyday type of dish done so as to make it as interesting and attractive as possible. All the dishes on her program could be prepared -;conomically, quickly and easily. All Cooking School Kitchen Inspected A scene at The Courier Cooking School as Mrs. Dorothy Bathgate shows a neighbor just bow nice a kitchen like hers is to work in. preparation and cooking possible was done during the class, so the audience could easily sec just how to get perfect results. There was .a good bit of amazement over the amount of food that could be cooked at one time in cither the range oven or the roaster--pork i was a discussion of deep fnt cooking, chops, baked apples, sweet potato something most women avoid. But puffs, scalloped com and tomatoes, ] Mrs. Bathgate demonstrated how and gingerbread made one meal t h a t : easily and quickly such specialties actually came from the oven all a t : as timbale cases, rosettes nnc one time! j "French fries" could be made and An interesting feature of the class Continued on Page Seven. Good Things to Eat on Daily Courier Menus First Day FAMILY FAVORITES MEAL NUMBER ONE Pork Chops With Apples Sweet Potato Puds with Marshmallow Corn and Tamota en Casserole Filled Gingerbread Time--1% hours. Temperature 350 Degrees F. MEAL NUMBER THREE Chestnut Burrs O'Brien Potatoes Steamed Vegetable Butterscotch Pudding Time--\i hour 450 Degrees F. 1 hour 350 Degrees F. Temperature--Roaster pre-hcated to 150 degrees. PORK CHOPS WITH APPLES 6 pork chops 6 medium red apple* Bnttcr, salt, pepper Sugar Brown chops on each side in a frying pan. Arrange in an oiled baking dish. Core medium sized red apples and pare one inch down from the top. Place apples around the chops in baking dish. Brush apples with melted butter and sprinkle with sugar. SWEET POTATO PUFFS WITH MARSHMALLOW 3 cups cold mashed sweet potato % teaspoon pepper 3 tablespoons butter 12 marshmallows 1J4 teaspoon salt . 1 cup crushed cornflakes Blend seasonings with mashed sweet potatoes. Form n ball of the sweet potato mixtures around each ol the marshmallows and roll each ball in the crushed cornflakes. Arrange in a lightly oiled cake -pan. CORN AND TOMATO EN CASSEROLE 2~cups whole kernel corn 1 teaspoon sugar 1 cap tomatoes Few grains pepper 1 teaspoon salt 1 cup bread crumbs 3 tablespoons butter Mix seasonings with the corn and tomatoes and pour all into an oiled baking dish. Spread the crumbs over the top, dot with butter and cover. FILLED GINGERBREAD i* cup butter y. cup sugar 1 cup molasses 3 cups'cake flour, sifted before measuring Grease well the bottom of a loaf pan. Dust thoroughly with flour. Shako out surplus. Cream butter, add sugar, then beat until light and fluffy. Add molasses. Sift together flour, ginger, cinnamon and soda. Add this to creamed mixture, mix thoroughly. Add boiling water, then beat hard. Last of all, add the beaten eggs. Pour this batter; which is very thin, into the pan. Place food in n cold oven, set time clock and temperature control and cook l'/4 hours at 350 degrees F. GINGERBREAD FILLING Vi pint whipping cream Vi teaspoon vanilla % cup powdered sugar Few grains salt 3 bananas sliced Whip cream. Add sugar, vanilla and salt, then blend thoroughly. Split the gingerbread in two and spread whipped cream over lower portion. Â· Cover with slices of banana and put upper half of gingerbread on top of this filling. Spread with whipped cream and garnish with remaining banana slices. i ' M:/)Ii NUMBER TWO Green Rice King Carrots and Mushrooms in Pimicnlo Sauce Buttered Asparagus Butterscotch Rolls Time--1 hour. Temperature 350 Degrees F. 1 tablespoon singer 1 teaspoon cinnamon Z teaspoons soda 1 cup boiling water 2 eggs, well beaten GREEN RICE RING \ 1 tablespoon grated onion % cup melted butter Jj cup milk 2 eggs, well beaten Salt and pepper 3 cups cooked rice 2 tablespoons green pepper. chopped 2 tablespoons parsley, chopped Combine ingredients in order given, season to taste and turn into a well oiled ring mold. STEAMED CARROTS 3 cups diced carrots i/i cup water 2 tablespoons butter Place carrots in oiled casserole with water and butter. BUTTERED ASPARAGUS 1 can green asparagus ft C up of asparagus liquur 2 tablespoons butter , Salt and pepper Place asparagus in oiled casserole with seasonings and liquid Place green rice mold, carrots and asparagus in a cold oven and set the temperature control at 3SO degrees F. Cook food for 1 hour BUTTERSCOTCH ROLLS . S'cups prepared biscuit flour Vi cup melted butter Â«.-.Â· v Cn -^, mUk .u Â· Â« cup brown sugar itir liquid into the biscuit flour. Beat dough hard for 30 seconds to make it stiff enough to handle. Turn dough on well floured cloth covered surface. Pat, round it up and fold over 3 times. Roll out lightly with rolling pin to Vt. inch thickness. Brush with melted butter, sprinkle with brown sugar and roll up like a jelly roll Cut into 1% inch sections and place cut side down into well buttered munin tins. Brush over tops with melted butter. Place the butterscotch rolls in the oven 30 minutes before tin- food is removed from the oven. PIMIENTO SAUCE !/i cup butter 1 cup evaporated milk 1 S-oz. can mushrooms, sliced 1 cup water M cup flour 2 plrafcntos. chopped Salt and Pepper , - - " i Â· - Â· Â·Â·Â·Â·Â» .-i..v mil* pi_^iyÂ»_l c i l i V I t JUS fore serving, the o cups ot carrots steamed with this oven meal CHESTNUT BURRS Meat Mixture: lfÂ£ lb. hamburger 1 small onion, diced '/i lb. ground pork H teaspoon pepper !4 cup milk 2 teaspoons iu.lt Bread FtHing: 2 cups bread crumbs 2 tablespoon* parslcj 1 teaspoon salt 2 tablespoons diced onion }i teaspoon pepper 'A cup milk K teaspoon sage Blend the meat mixture thoroughly. Mix the brcnd filling well and form a ball of the meal mixture around each of the bread filling balls. Leave a slight opening on one side of the meat so the moat covering will open during cooking and expose the bread filling inside. Arrange these on top of the potatoes. O'BRIEN POTATOES 6 cups diced potatoes 2 tablespoons chopped plmtento 2 tablespoons chopped Salt, pepper, butter green pepper Arrange the diced potatoes on the bottom of the largo container belonging to a roaster. Add the pepper, pimiento and sonyonings. Then arrange the, Chestnut Burrs on top of the potatoes. Do not cover. STEAMED VEGETABLE Vegetable In season \i cup water V. teaspoon salt Place vegetable in oiled container with water and salt. Cover BUTTERSCOTCH PUDDING '/Â£ cup quick tapioca \'~ cup brown sugar V* teaspoon salt 1!4 teaspoons vanilla 3 cups cold water 2 cnps dates, cut in 2 tablespoons butler small pieces l'/i cups nut meats cut In small pieces. Combine tapioca, salt and water. Cook in covered pan over Low heat for 30 minutes. Remove from heat, stir well, add butter, sugar vanilla and dates. Combine thoroughly. Place in oiled container. Do not cover. (The nuts arc added just before serving.) Place food in roaster preheated to 450 degrees F. Cook for % hour at 450 degrees P.. then reset temperature control to 350 degree? F. and cook 1 hour longer. ' SPAGHETTI AND MEAT 2 tablespoons olive ol! V\ teaspoon pepper Vd lb. ground meat 1 cup spaghetti, broken in 1 Â«nal] onion, finely chopped 1-inch pieces 1 teaspoon salt 1 cup catsup !!Â·Â£ cup strained tomatoes Use large surface unit. Leave switch turned to High while browning the meat, etc. Put olive oil, ground meat and onion in the skillet, then spread them evenly over bottom-. When this is browned on one side, turn and cook on the other. Add salt, pepper, uncooked spaghetti, catsup and tomatoes. Place lid on skillet. As soon as the steam escapes from the cover vent, turn switch to Oft. Current is on about 10-12 minutes. Cook on stored heat for the remainder of the hour. Do not take cover off until time is up. MEAL NUMBER FOUR Baked Ham Creamed Celery and String Beans in Timbnlc Cases Shoe-string Potatoes Fresh Vegetable Salad BAKED HAM 1 ham--10-12 lb. Whole cloves Brown Sugar Select a mild cured ham. Trim of! the rind and excess fat. Score the fat m one inch diamond pattern and insert cloves in every other space. Place ham, fat side up in enamel inset pan ot roaster. Cover ham with brown sugar. Put in cold roaster and bake at 300 degrees F. 20 minutes to the pound. (A 12 pound ham would require 4 hours.) TIMBALE CASES 1 teaspoon sugar ' I egg y~ teaspoon salt 1 tablespoon oil y t cup flour y, cup milk Fat for frying Mix sugar, salt and sifted flour. Add the well .beaten egg, the oil and milk. Beat until perfectly smooth, then strain. Store in refrigerator an hour before cooking. Pour batter into a cup that is deep enough to allow the timbale iron to be lowered into it to the required depth without touching the bottom. Â·. "= ve , rcad .y Â» small, deep kettle of fat, place the timbalc iron in it ana heat until the fat is hot enough to brown a piece of bread while counting sixty (370 degrees F.). The fat should be deep enough to cover the mold end of the iron. Take out the heated iron, remove surplus fat with a piece of absorbent paper and lower the iron into the batter until it is covered not more than three-fourths its height This is necessary to allow for the rising of the batter during cooking. Plunge quickly into hot fat and cook from 2 to 3-minutes. Remove from fat, slip case from the iron onto absorbent paper and continue until you have the required number of cases CREAMED CELERY AND STRING BEANS - cups cooked green beans cut 2 cups cooked celery cut into short thin strips | n t o short thin strips _ .. . x CU I thinned white sauce Combine ingredients in order given and fill timbale cases SHOE-STRING POTATOES TM H C "5 S ' )otlltoes cllt ln strings 3 Ibs. fat for frj-iiif inH^rS" S arC ?Â°. /?ol S nd cut into Strin 8s. Dry between towels wHh salt. Scree SrC Â° S Â°' Drain Â°" so " papcr ' s P rinkle FRESH VEGETABLE SALAD 1 bunch radishes i rucumbcr i ! carr Â» t! ' , ,, Ictt,,cc loaves Â«, I j ' , llcad callbi 'Â« French dressing -n?c fhe rnriM vcsetob ' ef - Usi Â»R Â«" Attachment of the mixer. ..r.itc the radishes, carrots and c.ibbagr. Toss together in a lin-cc Gar! i'-h 1 '"", 1 ;" drcssi K: anrt scrvc "" ^vidunffeftuccÂ· cup* Garnish with cuvumbcr and radish slices. 1 Mrs. Dorothy Bafhgafe^nofed lecfurer, has selected Fayette Bread for use at The Courier Cooking School. 1 i Â· . - . - . .*- It's Swell! I Like its G O O D Taste . . . and though ke doesn't know it, BREAD contains elements Vital to Health! HE reaction to the taste of Fayette bread is the same in either children or grown-ups . . . It is good! But more im- poirtant, perhaps, is the fact that Fayette bread promotes health and vitality . . . it supplies certain definite bodily needs essential to perfect health. Bread is widely known as being one, of the most nearly perfect foods . . . more than 96% is used by the human body. HIS extremely high degree of assimilation is caused by an abundance of nutritive elements. Foremost among these are carbohydrates, the vitalizing energy clement which is contained to the extent of 55% in every loaf of bread. Equally important is the abundance of p r o t e i n s which arc great muscle builders and aids in the repair of body tissues. In this way, bread supplies two of the most important nutritive elements . . . properly balanced in quantity to suit their respective functions. ORDER FROM YOUR FAVORITE GROCER. ASK FOR IT BY NAME!