Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-11-30
DRAWING TO A CLOSE
The Food Show Has Only One Day
More.
Miss JOhnson's Symphony in Yellow
She VIII Tell About Several
Good Things I'd Eat.

Hall. The throng was unusually good
natured and jolly, owing no doubt to the
fact that 1t was Thanksgiving day. The
unusual magnanimity which has charac-
terized the management Of the booths and
the distribution of the samples was more
apparent last night than ever before. Tons
of buckwheat cakes breakfast foods and
other food products were distributed to
the visitors, besides liquid refreshments,
such as soup, coffee, tea, &c. The man
ayers Of the exposition are to be congratu-
lated on the universal harmony which has
prevailed between the exhibitors, although
not a few Of them are intense rivals. The
exposition has been under the manage
ment of local business men entirely, AMI
il is very pleasing to think that Washing
toms own citizens have furnished it with
the most successful and altogether the
most salts fac tory food exposition ever pre-
scented here.
The famous cavalry band forty pieces
strong gave some very thrilling and stir
ring war music last night. Their rendition
of the Sitting Bull March" was one of
the weirdest and most exciting musical
band They were frequently encored
throughout the program and were the fea-
ture of the evenings entertainment.
Tonight has been given over to the
diplomats of Washington, and most Of the
foreign legations located in this city will
be present. Two picked squads from the
sixth battalion will drill for prizes this
Lieut.. d. V. Chisholm and Capt. b. IL.
Streaks The prizes will be awarded by the
exhibitors. Tomorrow afternoon Will be
devoted to the children, an especially inter
esting feature having been arranged for
their special amusement. Miss Leila Will
son Hodglxin. five years old, and Miss Ruby
Rosebud King. seven years old under the
mana cement Of their teacher. Miss {. NJ.
.xixr nj Ia
Miss Johnsons lecture tomorrow afternoon
will be on the subject Of Sunday night teas.
The Independent Ice Company last night
gave away beautlruiy MADE 1. snow aoor 9ai,s'
Needless to say, their booth was great
center of attraction
Miss Johnson's subject this afternoon Will
be a yellow dinner, all the dishes Of which
are to be of yellow color. In addition to
the above she will also give a short lesson
In the art of making corn bread. She will
use the following receipts:
Yellow Soup.
Take four pounds Of the knuckIe of veal.
wipe and crack the bones, cover with four
quarts of cold water and stand on the back
of the stove where it will slowly heat. Sim
mer four hours, strain and stand away to
cool When cool remove all the fat. Make
a soft custard of pint of milk and the
yolks of three eggs: heat the soup and
strain through a cloth onto the custard.
Season with salt and white pepper. Add
two tablespoonsful Of cooked sage or tapi-
oca just before sending to the! table. Be
careful not to cook the SOUP after adding to
the custard. or it will be too thick
Chicken Croqucttcs.
Stew the chicken until tender In water. to
which has been added one bay leaf, one
slice of carrot. and. If liked, one blade Of
mace. Wash one pair of sweetbreads,
cover with boiling water and simmer
twenty minutes. Throw at once into cold
water. remove the skin and chop fine with
a silver knife Mix with the cooked and
chopped chicken meat. To every pint of
this meat allow one cup of milk or stock,
one tablespoonful Of butter and two heap
ing tablespoonsful of -four. Scald the milk,
rub the butter and flour together until
smooth and add the scalded milk gradually
to this, then put back into the farina boiler.
Cook until 1t thickens. Season the meat
with salt and pepper to taste, one teaspoon
full of onion juice, one tablespoonful Of
chopped parsley and dash Of red pepper.
Mix the meat with the paste and put away
to cool. When cool form into ordinary or
pear-shaped croQuettes, dip in egg and
bread crumbs and fry in smoking hot fat.
Place Glove OF sprig of parsley I'm the
end or each croQuette, garnsh with parsley
and serve A tablespoonful Of warm water
should be added to each egg before dipping
the croquettes, as IL makes a more delicate
covering. Never use the yolk of the egg
alone; use either the yolk and the white or
the white alone.
Mnyonnaise of Celery Copy righted).
Use only the white stalks OF celery, and
cut 1t into pieces one-half of an inch long
To every cup of celery allow one-half of a
cup of mayonnaise dressing. Season the
celery with salt and pepper and mix 1t with
dressing. Never mix dressing with salad
until time for use. Serve in low salad
dish. garnished with the delicate celery
leaves, or serve on individual plates.
Orange soume.
Put two cups of granulated sugar and
cne cup OF water in a saucepan over the
fire. Stir until the sugar is dissolved; then
let 1T boil without stirring until the sirup
spins thread. Add one pint of orange
juice and the juice OF one lemon Scaid
one cup of cream, add the beaten yolks of
TWO eggs, STIR them into the scaldeu cream,
take from the hre, cool, and mix with the
sirup. stand away to cool, and when
thoroughly chilled add the remaining cup
OF cream, whipped. Flavor with half a
teaspoontul OF Burnetts vanilla. Color
deicately with yellow-color paste; turn
into the freezer and freeze as a sherbet
Serve in glasses.
Dechamel Sauce.
Melt one tablespoonful Of butter without
burning, add one tablespoonful Of flour,
mix until smooth. Add one cup of cream
and str continually until it thickens. Sea-
son 10 taste with salt and pepper. Just
before taking from the fire, STIR quickly
lie yoik OF one egg and serve at once
1 he heat or the sauce is enough to cook
the egg, IL stirred In just as taken from
the stove; and II the sauce stands on the
lire after the egg is added 1t will be
spoiled.
Baked HOminy (COpyrightcdD.
To one cup Of cold cooked hominy add
enc Tablespoonful of melted butter, one
teaspoonful of salt and one cup OF sweet
milk. Beat the yolks of two eggs light
with one teaspoonful of sugar, add one
cup OF milk to the eggs, mix with the
hominy and when the mixture is smooth,
Stir In the whites beaten stiff and dry.
Turn into creased pudding dish and
brown delicately In a moderate oven. 1t
should cook at least twenty minutes. Serve
hot with meat as luncheon dish.
POlentn (COpyrtah teD.
Scald one quart of milk add to 1t as
much Indian meal as witt make it quite
thick. stirring all the while. Let it cook
until smooth. add two tablespoonfuls Of
PaHmesan cheese, cook for two minutes,
then turn into creased pudding dish and
bake for fifteen minutes. The polenta can
be made by first making plain mush, turn
ing 1t into a mold and letting 1t stand
until stiff. Cut In slices, grease a pudding
dish, put in a layer of mush and cover
a fahlespoopP nj Of al huff