The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1893-11-09
Lettef From Baltimore.
TIE PURE FooD EXPOSITION.

cloth to be cut by one VINO dldn
understand TO make n suit, or have
his house built by some one who
didn't have thorough knowledge Of
the worl; he had undertaken p And
vet how often we find n young house
wife enter the kitchen without any
knowledge of properly cooking our
food and no thought of the necessity
of studying the art of cooking. But
this truth is gradually dawning upon
us, whether wives, mothers or
servants, that there is n science, and
there is an art of cooking. The science
tells what should be done. the art
takes hold and does the thing. Per-
haps no better illustration OF the
progress in this important study
could he furnished than in the Pure
Food Exposition now open in this
city 1t is under the auspices of the
Retail Grocers Association opening
ON Oct. 9th, to close the 2Sth. The
booths are very attractive. The one
exhibiting Van Houtens Breakfast
Cocoa is in light green and white
bunting with trimming of gold and
white, large hand some silver urn
and dainty decorated cups and
saucors 30 serve each one with cup,
and taste how delicious it is ! This
is but a specimen of the many others
i'm the spacious Cyclorama building.
Perhaps one of the prettiest and
whore the ladies' love TO linGer, is at
the Gelatiue Booth where this article
of food now so extensively used, is
made i'm all it's loveliest molds and
forms so that It's transparency is
brought out in its perfection. One
square mold of about twelve inches
has ia it Il full bloom deep red rose
with It's green leaves. Many others
there are quite as pretty as this one.
just opposite is the exhibit of
Cornmeal. this too is "A thing of
beauty. the golden and white are
so perfectly intermingled in the
molding of roses, pure apples.
puddings aud so forth, whilst the
cook is busily baking 'Johnny-cukes
for distribution. This is character
istic of the entire and while the cost
for admittancc is but % cents, any
one inclined to taste, gets quite a
square meal in the round, all dainti-
ly served, and those exhibits whose
food could not be tested there, give
every person free sample put up
sior this purpose, such as salt, r's'teG
milk, and so forth. Man re
,.. row, ~stoc with
interest, but IwiI mentitr, only the
one more. Salt is exhibitor every
possible form in which nature p y
duces 1t. There are blocks three feet
high and one fool in diameter, also
salt rocks in variety of beauty and
color But what no doubt is more
beneficial for everyday life, we get
every afternoon in the practical
Demonstration on Cookery by Miss
LA Willis, principal of the Baltimore
cooking school. Her departments
are on the second floor. The kitchen
is neatly arranged, and has in it all
the necessary equipments for good
work the larder is well filed, and
the adjoining dining room is fitted
in finest modern style and is beauty.
| will give you the subjects of her
lectures Oct. 10. "a family break
fast Oct. IL, Frying and pan
ming Oct. II, "Larding and brais-
ing Oct IA, Entries Oct. Is,
Bread making ; Oct. II, "Des-
serts' Oct. Is, How to feed the
sick Oct, 10. Home nursing :;
Oct. 20, Oysters Oct. u, "An
emergency dinner: Oct. %, Salads;
Oct. ~, How to use odds and ends;
oct. %, Maize Oct. 2G, Cakes" :;
Oct. ~, Dainty tea dishes Oct.
2S, Gold sweets.
l think no day will be better as an
illustration of the lectures than the
one OF Saturday last. "An emer-
gency dinner she said in part,
Suppose we lived in the country or
had to depend on small grocery
store. guests arrived and we had to .
fall back on canned goods, we can 1
hayea good dinner at little expense.
She then proceeded to mix and cook
each article necessary for the dinner.
She showed the necessity of selecting
such articles of food, for each meal
which are ftly welded. and that
articles of food delicious in them
selves are even unwhOlesome in IA
wrong combination while the pocket
controls many of these things, the
poorest meal will be better, like the
artists cOlors when mixed with .