Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-01-18
lNTE EST KEPT UP
Large Crowds Throng the Convention Hall
Food Exposition.
Physicians' and Columbia Athletic
Climb Days-A Game Dinner for
Teachers-The Program.

There is no cessation in the interest taken
In the pure food exposition now in progress
at Convention Hall. and the unrelenting
warfare against indigestion goes b-avely on
Today is physicians day at the exposition,
and nearly all of the prominent physicians
of the city have visited the hall during the
day. The subject of pure food is an es-
pecially interesting one for the medical pro-
fession, as has been shown by the careful
manner in which the local opponents have
examined the different arrangements and
preparations. Today Pettijohn's California
breakfast food has been distributed free to
physicians.
Tomorrow will be gala day and night
at the exposition. The Columbia Athletic
Club will have full swing and will I'M
doubtedly make things merry. For the
especial benefit of the physicians Miss
Johnson will lecture this evening at $50 on
the preparation of food for the sick.
Lecture Program.
Miss Johnson's lecture this afternoon is
on entrees. giving the following recipes
Deviled chicken, with aspic jelly: chicken
a la terrapin in rice border and sweet
breads in .bouche cases. The lecture OF
Wednesday afternoon on game was listened
to by large and interested audience. The
table set for the game course, with it's deco
rations of white and green, was especially
attractive. lighted by two princess lamps
the center piece of white grapes intertwined
with pale narcissus blossoms. The dining
room was lighted by the large banquet
lamp, its green shade casting a delicate
glow over the appointments of the table
The teachers of the Washington cooking
schools. fourteen in number, enjoyed a little
feast of game after the lesson. Mr.. Powell
was the honored and only male guest.
he aiVNf0 hts
Deviled Chicken.
Melt one tablespoonful of butter in a fry.
ing pan. add two tablespoonfuls of bread
crumbs, one pint Of finely chopped chicken
one tablespoonful of chopped parsley and
one hard boiled egg. mashed fine with
one-Quarter of a cup of cream. Mix well
season with one teaspoonful of salt and two
or three dashes of white pepper, add one
raw egg, stir until heated and take from
the fire. Press into a creased mold, put
into the oven for ten minutes. turn out anC
serve with aspic jelly.
Aspfc Jelly.
To one pint of stock add one teaspoon
full of salt. one teaspoonful of spice, a dast
of pepper. the juice of half a lemon ant
half a box of gelatine, which has beer
soaked in half cup of cold water, and
dissolve over hot. Stir over the fire
until hot. then add the white and shell Of
one egg. Stir and cook one minute ant
strain through a cloth. Fill a mold, pre-
viously wet with cold water, and put away
to harden.
Rice Border.
Boil one cup of rice in a quart Of ho
stock for fifteen minutes Steam for TWEEN
ty minutes. drain, press into a well-greaset
border mold and bake twenty minutes In 8
moderate oven.
Chicken La Terrapin.
Rub four tablespoonfuls of butter smooth
with one tablespoonful of -four, put into g
saucepan over the fire and stir until the
butter is melted. Add one pint of finely
chopped chicken, and when heated chor
the whites of two hard boiled eggs fine and
add. Mash the yolks of the eggs with one
half a cup of cream. Add to the CHECKER
and stir until heated When ready Il
serve. season to taste with salt and pepper
Add half cup of sherry and serve a.
once in the rice border.
Sweetbrends In BOuche Cases.
Make a French fritter batter with on,
cup of flour. to which has been added thu
tiers of a cup of cold water one tablespoon
flu, of olive oil and one tablespoonful of salt
Mix well and beat until smooth. Beat tn,
whites of the eggs to a stiff. dry froth, pu
them into the batter. Let stand befor,
using twelve hours. When ready to use
heat the bouche mold and put 1t into tn;
latter, then into hot fat Let the boucht
case brown and remove the mold. and pro
coed as above until the cases are all finish
ed. Fill the cases with the sweetbread:
prepared with a cream sauce.