The daily morning journal and courier., 1894-10-11

IsAs AsNot SHoppcf, WHiuH 's s'S shsshssoi or southington man. Mir. O. D. Wood run. The goods are made at the Strong Fire Arms shop on Court street. this city. Here also are shown asbestos cooking utensils. Miss Meigs of this city is assistant.
 | A new exhibit is the White Rose Manufacturing company's. The man. ager. Mir. Connor of Boston. will give away samples every day this week. The guessing on the different objects Is attracting great crowds
 At the Hygeia Ice company exhibit n cake of ice is placed on the counter for the visitors to guess the weight. Tuesday night two persons guessed al- most the weight which was la+ pounds ounces. Miss Emma Mcdonald. teacher in Woolsey school. and Mrs. Mary Shaw of l2s East street guessed lt pounds and 8 ounces. The two cards with the guessers on were put in a hat and shook up and little girl took one out. it being Miss McDonald's. and she will get years supply of Ice from the company. There were between four hundred and five hundred guessers Tuesday night.
 The Plymouth Rock Phosphate Gela- tine company are serving some fine samples of their gelatine. Mrs. Bor- land of Boston, Mass, Is in charge.
 Miss Niles of New York city. repre- senting the Chocolat Menier company of New York. will be at Elmer Nichols store on State street next week, with samples of the goods
 Tonight will be grocers' night at the exhibit and the grocery stores will close early In order that proprietors and clerks may attend.
 Mrs. Lincoln's recipes given yesterday afternoon in her lecture are as fol- lows:
 Dishes for the Chaflng Dish.
 Welsh rarebit. one-half pound. rich cream cheese grated, one-half teaspoon mustard, few grains of cayenne wet with little ale or lager. Put into the pan over the blaze and stir as 1t melts, adding slowly about one-fourth cup of ale or just enough to combine with the cheese. Have ready toasted bread or thin waters and when the cheese Is melted and beginning to string, serve 1t at once on the toast.
 American Rarebit.
 Put one-fourth pound grated cheese, one-fourth cup cream or milk, and saltspoon of mustard, salt and a shake of cayenne into the pan over hot water. Stir as 1t melts, and when smooth. add quickly one we'll beaten ha a once on toast.
 String Beans.
 Cut the beans (one quarD lengthwise in thin strips, soak ten minutes in cold water. Put into granite stewpan one tablespoon of butter, half teaspoon of salt, a little pepper and grated nut meg. When hot add the beans. The melted butter will give sufficient mois- ture to soften them. Cook very slowly half an hour or untif tender, and serve at once.
 ..,..,., ,,~,5 Red Cabbage.
 One quart of. sliced cabbage. Cook one slice of onion in one tablespoon of butter. half teaspoon of salt and a lit- tie pepper. inGa stew pan. Add the cabbage and, cook, until nearly tender. Then add 4auartep ef;a cup of vinegar and one teaspoon of sugar and cook ten minutes longer. Serve in a deep dish with potato noses round the edge.
 Potato roses are; simply mashed po- tato forced through a fancy tube into any shape desired.
 a. L, .. Sweetbreads.
 Parboil fifteen minutes, cool, roll in seasoned egg and cracker crumbs, and brown quickly iIt hot butter in the chafing pan. N}