Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-01-22
KNIGHTS TEMPLAR NIGHT
To he Present I'm Force ut Convention
Hall.

- ASS ~ convention
Hall.
you will have to take that still ont or
have it registered" said the revenue Off,
Ger.
The look of panied surprise that chased
itself over the face of the gentleman be-
hind the counter would have made the for
tune of half a dozen actors. The ..still''
mentioned was one of the exhibits at the
convention Hall food exposition, and its
purpose was to distill common, muddy
water and make ii pure and wholesome.
Mighty. however, is our revenue service,
and no discrimination is made between
stills" that turn out red liquor and those
whose mild province ii is to purify water,
and the still will be registered
At the hall Saturday night a large audi
ence was present, as well as an unusually
large proportion Of young people generally.
The Marine Band furnished its famous mu-
sic in its usua. style, and the lecture hall
was. converted into a ball room. The
hilarity and enjoyment were the greater
for being impromptu.
The electrical cooking appliances are an
other feature, and claim a great deal of
attention. 1t is really wonderful TO see the
way II obviates many Of the disag-eeable
features of cooking. and il cleanliness an 1
comfort are ever going to obtain in the
Kitchen the fire range is doomed.
Inc COOhlis textures seem 10 nave larger
audiences every day. and already. though
the exposition will continue up to next
Friday, the ladies who have been absorb
ing household wisdom begin to sigh and
winter and keep up the cooking lessons"
to Miss johnson.
Tonight has been set apart to the Knights
Templar, and invitations extended TO each
of the communicates to attend.
The subject Of the lecture this afternoon
was: What to do with left overs" The
menu given was baked bean soup, boudins
with cream, chicken croquettes. potato
peach pudding.
Baked Bean Soup.
The quantities given for this soup are
variable as the result is ample Double the
quantity of baked beans in tomatoes and
add enough stock or water to make a soup
Of the proper consistency. Today there was
used one cup of baked beans, two cups of
tomatoes and the broth left from the
chicken which was prepared for fricassee
on Saturday. Add the tomatoes to the
baked beans and simmer fifteen minutes;
press through sieve. Then add the stock
and put over the fire until il is heated
Season to taste with salt and pepper and
serve with croutons.
Boudins.
Melt one tablespoonful of butter in a fry
ing pan; add to it one tablespoonful of
while cooking for five minutes; take from
the fire: add to it one cup of cooked
chicken. chopped fine. one tablespoonful of
chopped parsley. one teaspoonful of salt,
and a quarter teaspoonfui of pepper and
the yolks Of two eggs, beaten slightly; mix
well; then add the whites of the eggs
beaten to a stifr dry froth Fiji souffie tins
two-thirds full with the mixture. Stand in
baking pan, half filled with hot water.
and bake in quick oven for twenty min
utes. Serve with cream Bachamel sauce.
Chicken CrOQuettes.
Scald one cup of milk and rub together
one tablespoonful of butter and two heap
ing tabiespoonfuls of -four until smooth ;
add to the scalded milk and stir until II
thickens. Take from the fire; add one pint
of chicken chopped fine, two Tablespoonful
OF chopped parsley, two or three drops of
onion extract and a coffee spoonful of eel
cry extract, one teaspoonful of salt n
quarter teaspoonful of pepper. Mix well.
stand aside until cool, then turn into cone
shaped croquettes. Roll in bread crumbs
and fry in smoking hot fat.
Potato Pu6s.
To every cup of mashed potatoes add one
tablespoonful of butter melted one eyy
beaten light and without separating. half
cup of cream or milk; season to taste. Mix
well; fill popover pans half full of the
mixture and brown in a quick oven.
Baked Penchs Pudding.
Boil half cup of rice in one quart of
boiling water for twenty minutes; drain
and put into farina boiler with one cum
Of milk; cook thirty minutes or until it has
nearly absorbed the milk; add one cup of
granulated sugar, one tablespoonful of but-
ter and when the sugar is dissolved, the
yolks of two eggs; cook for one roirute
Grease pudding dish; add first the layer
OF the rice, then a layer of peaches drained
from their liquor and on in alternate
layers until an is used, finishing with a
layer OF rice Bake In moderately quick
oven for twenty-five minutes: take from
the oven and cool Make a meringue of the
whites OF the eggs and two tablespoonfuls
OF powdered sugar and put II over The pud-
dins. slightly brown i'm a quick oven and
serve with or without sauce.