The times. [volume] (Richmond, Va.) 1890-1903, 1894-11-09
the PUKB FOOD sHOH.
Large Crowd ut The Temple-pronouncsd
"A Great Success.

The large banquet hall in the Masonic
Temple, where the Pure Food Exposition
Il being held. was filed last evening win
a Iarps crowd of both gentlemen and la :
dies THE hall was brilliantly lighted Win
electricity, and the tremendously piehoe9
colors of the booths MADE pretty an
lively scene. They seemed TO enjoy the
exhibit very much, and the pure fooa
show was generally pronounced a success
Some of those present We're: Mrs. j. a.
Briggs, Mrs. Estalla Williams, Mrs. pr'
Landrum, Mrs. Jackson y. Wood Mrs.
Mrs. Blankenship, Mrs., g. o. TempIe'
Mrs. s. II. Chalkley, Mrs. Charles u.
smith Mrs. William {. Mayo. Mrs: Oscar
swineford, Mrs; J; A. Morris is IN; MS ~ ..
enstein, sailie Cullenepps, Nellie Mayo,
Mary l.. Mayo. Annie Blankenship. Ola
dys Frazier. :. IL. Cottrell. Miss Hawkins.
Mrs. a. s Buford Miss 10; AeN Erawn ,Ss
II. Page. Mrs /. W Ton,iinson, Mr. II.
W. Shelton and family, J: j. MonSure'
Mr.. w. G. Hatcher; Mrs; TN; MAI Isr ~; ~
Miss Annie Watson, Miss Claudia Goddin,
Mrs. Grace ID. Tunstall, Miss fahili,e
Shepherd. AIr. and Mrs Caskie Gabeii'
Messrs. L. A. W burlington; I; =; kooltlII-
Fry. and hundreds OF other well-knowa
people Of Richmond. The trustees OF the
Masonic Temple visited the exposition in
The following recipes were used by Miss
Willis In her practical lectures TO house
keepers on salads:
Lobster Salad.-Cut the meat of one
good sized coral lobster into dice with
dressing. Line a deep salad bowl with
the tender, crisp leaves OF lettuce, form
ing e beds, into which put the lobster.
Mash the coral fine and sprinkle oyer the
top OF lobster. Garnish with whites OF
hard-boiled eggs cut into rings and linked
Chestnut salad.-shell one quart Of
chestnuts: cover with boiling water and
simmer until dr tender. M fows cream
Cream Mayonnaise.-Put the uncooked
yelk OF one egg into a cold soup plate;
add. gradually at first. half pint OF good
salad oil; stir rapidly. When half a cup
OF oil has been added put in few drops
of lemon juice or vinegar. Then add more
oil, thinning with the vinegar until you
have the desired qusltity OF mayonnaise,
about one pint Now add salt and cay
enne to taste and stir In carefully one
half pint of whipped cream. Line salad
bowl with crisp, heart leaves of lettuce;
put a layer OF thiniy Sliced oranges on
these; cover with a layer or the chest
nuts, mixed with the mayonnafSe dressing,
then a layer of orange slices, then chest
nuts and so on until all has been used,
having the last layer Of chestnuts. Cut
up rather thick slices of oranges into
fancy slices and arrange over the salad
with teaspoonfuls of the whipped cream
and mayonnaise. Stand In ice until ready
10 serve.
Macedonia Salad.-Cut into small pieces
a boiled beet one stalk Of boiled celery;
a boiled carrot, two tablespoonfJls Of
cooked green peas, one dozen boiled
string beans, a few gherkns, and two
tablespconfuls of cupers. Chop fine enc
small onion Mix ali the vegetables to-
gether. Add mayonnaise and serve imme-
dately on a bed OF cress.
Inc subject for this afternoon will be
warming over" Chicken Croquettes,
Sweet Potato Croquettes. and Beef la
Jardiniere.