Evening star., 1894-01-24
CAKES AND DESSERTS.
Miss JohnsOn's Talks at the COnven-
tiOn Hall Exposition.

Probably the largest crowd which has at
tended the pure food exposition at Con-
vention Hall did so last evening, when
Miss Helen Louise Johnson, who has daily
given valuable instruction in the art Of
cooking, was present, and explained the
system of cooking by electricity. Miss
Johnson will be remembered by many thou
sands of Washington people who visited the
Chicago worlds fair as the young lady
Who presided over the electrical kitchen
there. She is enthusiastic over the capa-
biiities Of electricity in the kitchen, both in
private houses and in larger establishments.
and believes that at no very distant day 1t
viii take the place of the other fuels. The
average servant. she thinks. is also ca
pable of quickly being taught to cook by 1t.
The exposition closes tomorrow evening,
but so successful has it been that the man
agement would have continued a week
longer at least had they been able 10
cure the hall for tnat time. 1t is said that
next fail, probably i'll November, the same
management will mold similar exposition.
and that 1t viii probably continue for a
longer period than the present one. It is
understood that a cooking school will be
established here next year, similar 10 the
celebrated Philadelphia school, and that
Miss johnson will preside over it.
TOdny's Lessons.
The cooking lecture at the hall today
was on frozen desserts. In addition to
those for which the recipes are given in
full many others were explained.
Ice Rice Pudding With Compete.
Put half cup of rice over the fire and
boil with one pint of cold water Allow it
to boil for thirty minutes. Turn it into a
farina boiler with one cup of milk; let 1t
cook for another nalf hour. Beat the yolks
ct three eggs very light add one cup of
sugar and beat we'll; add the eggs and sugar
to the milk, stirring all the while, and cook
one minute. or until it thickens. Take
from the fire. press through a sieve; add
one tablespoonful of vanilla and put away
TO COOL Turn into ice cream freezer,
and when nearly frozen, put in with
spoon one quart of cream which has been
whipped stiff ard dry.
For the compete, take two pounds of
perfect Malaga grapes. Rub them with
dry cloth. after picking off the stems, but
do not wash. Put over the fire in sauce
pan two cups of granuiated sugar and one
cup of water. stirring until 1t begins to
boil. Then let boil for twenty minutes
Add the juice Of oranges, take from the
nre and pour over the grapes. Put away
to cool When the pudding is turned out,
arrange the compete on top.
Grape Sherbet.
Sweeten one quart of grape juice to taste;
add one cup of sugar and two cups of or
ange juice; stir until the sugar is dissolved,
then add the grape juice, one-quarter of a
box OF gelatine, which has been soaked in
one-quarter of a cup of cold water and dis
solve over hot fire. Freeze and serve in
cups.
MOntrOse Pudding.
Scald one cup of cream; beat the yolks
OF three eggs very light. with half a cup
Of granulated sugar; add to the scalded
cream and stir and cook for one minute, or
until it thickens. Take from the fire: add
one cup OF cold cream, one teaspoonful of
vanilla and stand away to cool Freeze
Take from the freezer line an ice cream
bowl with the mixture; fill the center with
an orange water ice; take the remainder
of the frozen cream and put II over the
top. Put on the cover of the mold and
pack III salt and ice for two hours before
serving.
Besides these recipes, Miss johnson pre-
pared Alaska bake. and gave directions and
explanations concerning water ices sher-
bets and ice creams.
The lecture this evening" Wednesday will
be special lesson on the chatting dish and
what to cook in It. Welsh rarebit. lobster
La Newburg and terrapin a Ia Maryland
will be prepared. The lesson on Thursday
afternoon will be by special request of
majority of Miss Johnson's audiences. a
repetition of the first lesson of the course
at Convention Hail, and will be on bread
making.