COOKING DEMONSTRATION

Wanganui Chronicle, Volume 79, Issue 204, 29 August 1936, Page 2

COOKING DEMONSTRATION

Another very interesting demonstration of cooking was given by Mrs Connor at the gas office classroom last Wednesday evening, and in spite of ; the rainy weather crowds came to seek admission, and the students had a very busy time finding accommodation for all. For two hours we were entertained with the most delightful instruction and preparation of all kinds of foods for the day’s menu. Many new recipes were introduced and all kinds of labour-saving hints were told us and, as one elderly lady . said, “Well! We are never too old to learn and I have learn’t quite a lot to-night.” The ovens were kept full, which spoke well of an excellent organisation on the part of the instructress 1 and her able head student. Miss E. Bauld. All dishes were quickly prepared and transferred to the oven, and the lengthy programme resulted in a great display on the prettilydecorated tables. A large fruit cake interested me very much as it was the work of a student, her first attempt, and and it was excellent. The first coat of almond icing nicely covered the top of the cake. Mrs Connor then demonstrated to us the new Glace mould icing method, which is going to be a great boon to housewives at Christmas time. She quickly covered the cake and the result was a smooth, glossy surface, which reminded me of a piece of porcelain china, although the icing remains soft and keeps indefinitely. Mrs Connor promises to give us more details concerning this new method at her next demonstration on September 30, when the students will be looking forward to preparing their Christmas cooking. Arranged for inspection we saw the popular oven breakfast of fresh fruit, rolled oats, and bacon and eggs, and then a lunch of savoury rice, rhuand banana tart, and at the next taele the afternoon tea, delightfully cooked, was date potato cakes, ginger fluff, and apple cheese cakes. The dinner consisted of roast beef, baked potatoes, cauliflower (cooked in the oven), apple souffle, and a carraway seed cake, which was prepared and cooked in the oven with the dinner by Miss Ella Bauld.