The Providence news. (Providence [R.I.]) 1891-1906, 1893-11-07
Exhibitions Given Each Day at Food
and Health Exposition.
VALUE OF SCIENTIFIC COOKING.
The Exposition Now Well Started
Booths FILLED with Choicest Provis-
ions-Daiiy Demon nstration Lectures In
the Domestic Science Department.

The second day Of the Food and Health
exposition has been all that was promised
by Its promoters. The booths are all
titled aud the machinery is working
smoothly. Considerable decorative mate
rial has been added since the open
ing yesterday and all the booths
are dresser in their Sunday best
AT the north end OF the hall, directly In
front of the stage, there is festal array
ofpotted and foreign plants, including
asparagus. vlneas, date palms,
sword ferns, rubber plants. ever
green's and Cuba plants. The horticul-
tural department shows choice variety
OF house plants aud flowers. and full in
formation may be had on application to
the attendants.
The Booths and Their Contents.
The booths are full to overfowng to-
day with the choicest articles to tempt
the fancy Of the housewife. The prin-
| ciple object OF the exposition is to
show what ought to be eaten,
aud with this end in view nothing but
the pnrest foods are exhibited. Every
| thing is so tastily arranged and
breathes forth such an atmosphere OF
| cleanliness that even the appetite Of a
confirmed dyspeptic might be tempted.
The latest inventions and discoveries in
the art of cookery are displayed. Many Of
the booths are giving away samples OF
| goods.
The corridor is filled with exhibits and
there Is scarcely a vacant foot OF space in
the building. The Oakdale Man ufsctur-
ing company got ia yesterday afternoon
| aud have one of the prettiest rooms
| on the floor. Numerous samples OF
butterine and oleomargar.ne are exhib-
| tied. The room is handsomely decorated
| IN pink. blue, green aud yellow.
Facilities for Object Lessons.
Practic,l cookery as we'll as fool ex-
| hibits play a prominent part in the expo
sItion. Xhere are kitchens down stars
| and up stairs. Ga the upper fi.or
q large amount OF space is
given to what may be called
| a strictly scientific kitchen. Every con-
ceivable appliance for artistic cookery is
here displayed. Prominent among cook
ing utensIlsis Edward Atkinson . famous
| Aladdin oven.
1he Aladdin Oven.
This invention Is receiving the hearty
cooperation OF the advanced cooks of
this country. Its cardinal principle is
slow cooking, whereby the best juices
are extracted aud the meats
rendered most palatable and nutritious.
| The oven consists Of three departments
or stories. In the central one is hung an
oil lamp which supplies the
| heat. Gas may be substituted
| for oil at an estimated cost of sixty cents
a year for family of five. In the upper
story is placed the food to be cooked. The
amount of heat may be regulated at
| pleasure.
An Electric Device.
Cooking by artificial heat has at last
| invaded the domain OF electricity. One
| OF these contrivances is exhibited in the
cooking department and will be exhibited
each afternoon and evening.
A very delicate calculator fer obtain
ing the precise weight Of cooking In
gredients is on exhibition in the cooking
| department.
Program for the Week.
Each day at 2 p. m. practical instruc-
tion in cookery will be given.
At 2p m. today Miss Anna Barrows,
principal OF the cooking department OF
the Boston Young Women's Christian
association, will give demonstrate We
lecture entitled, "a Breakfast" The
| foods cooked at this lecture will be cur
ried veal, stuffed potatoes and muffins.
Tomorrow Miss Bsrrows will give an
other lecture. Her subject will be Eggs"
Silver and gold custards. cream cakes
and omelettes will be made.
1t may be Of interest TO friends of the
Ir, h.f
the author OF u very instructive and pop
ular book called Eggs"
Each afternoon and evening there will
| be an exhibition OF electric cooking, un-
| der the supervision sf Mrs. Marion Nc
| Bride. Distilled watar Is used In all OF
| these cooking exhibits.
Tomorrow afternoon there will be an
| interesting feature to demonstrate
| the power OF scientific cooking apph-
snces. Tho toughest piece OF beef in
| Providepcs has been obtained and placei
| under the influence OF the Atkinson oven.
| Tomorrow &C > p. IN. IL will bs served and
| Mrs. Mcbride is confident that no one
| will be able TO distinguish between It and
the choicest aud tendsrest cut of beef.
The Reception Last Night.
The reception last nigh, was we'll ut.
| tended. A party from Bost on and n large
| number Of Providenc. society people were
| present. An Informal supper was served.