The daily morning journal and courier., 1894-10-05
OYER FOUR THOUSAND TITUS FAR
Have Attended the Big Food and Health
 Exhibition-Notas of the Show,

A , sAsaf
 Have Attended the Big Food and Health
 Exhibition-Sotas of the Show.
 The big food and health exposition is meeting with fine suecees and already over 1000 people have visited and en- loved 1t. The attractions are varied and numerous and from the indications about everybody in town will visit the show before 1t ends. Its popularity is an established fact. The Grocers' asso- ciation and Manager Chidsey and Major Beardsley are to be congratulated on the interest taken in the exhibit by the general public. Their efforts bid fair to be substantially rewarded. Yesterdays rainy weather lessened the attendance. but there was surprisingly large att tendance last night for rainy even ing.
 The general public have hardly be- gun to realize that the food exhibit is already a completed exposition-that is, complete In all its details-but such is the fact, and the sooner 1t Is acted upon and the fair visited the better, for by and by the rush will come, and everyone will want to go at the same time, thus producing more or less Of crowding. But now the exposition can be seen, its splendid displays fully en- joyed and the grand concerts by the band heard with comfort and satis- faction.
 One of the notable things to be ob- served in the fair Is the generally ex- cellent and artistic manner in which the numerous exhibits in the building have been designed and decorated. Many are really excellent and reflect credit on the exhibitors for the taste displayed as we'll as the enterprise shown.
 The lectures on cooking by Mrs. Mary J. Lincoln, principal of the Boston Cooking school, are a little delayed as Mrs. Lincoln is so undisposed that she is as yet unable to give them. Mrs. J. H. Lee, her most able associate, who travels with Mrs. Lincoln, is supplying her place by giving talks which are very interesting.
 It has been suggested that 1t would be we'll to give one afternoon when the inmates of the orphan asylums could be admitted free. Nothing defin- ite has been decided but the manage ment have the matter under advise ment.
 This evening the employees of Nal ley, Nicely & Co., will leave their store Tn a body at S:30 o'clock and visit the exhibit. Messrs Malley and Nicely will head the procession.
 Yesterday afternoon Mrs. Lee talked principally concerning the preparation of corrots and spinach in the German style. In part, she said: Carrots are used very little and are not generally liked, but when prepared in this way they are great surprise to those who have never tasted them prepared in this way. They are first sliced into thin strips and placed in cold water. When taken from the water they are bound to- gether with preparation of flour and butter to keep them from floating, and boiled. They are served garnished with a little parsley. '-2es
 Spinach is first cooked in clean water with a little salt added. After boiling it is strained and then chilled to remove the potash of the salts which refines the spinach. This is the way of couking" it in Paris, and 1t gives delicious flavor It is then returned to the kettle, sea- soned with butter, nutmeg grating, pep per and salt, and allowed to simmer for five or twenty minutes, ,when it is served at once garnished with hard boiled eggs, cut lengthwise.
 Mrs. Lee also demonstrated the pro- of hn hot to be properly boiled hard should be placed in water just boiling, and kept there for a period of twenty minutes, when the yolks would be found mealy and easily molded for garnishes or other use. She said that hard boiled eggs boiled quickly were ,indigestible, and often turned a greenish color, while boiled in the manner stated they were in excellent condition for molding. She showed some of the modes of preparing garnishes in cups.
 There was an increased attendance at the lecture yesterday, about seventy five being present. They were all pro- vided with souvenirs and pencils for taking notes on the lecture.
 Mrs. Lee also has dinner table and dining room furnishings which are ar ranged for a dinner. In the corner on a stand is banquet lamp with yellow shade furnishing light for the meal The sideboard is at one end of the table and on it is a cut glass punch bowl, finger bowls and an ice cream set. At another side in convenient corner is china closet with glass doors exposing the tastefully arranged ser vice to view. The table is set la mode and the different furnishings are all explained by Mrs. Lee, who makes a speciality of dining room furnishings and etiquette. She also answers any and all questions.
 Mrs. Lincoln hopes to be able to be about soon, and will give her full course of lectures as advertised.