Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-11-16
INTEREST STILL GROWING.
Crowds Listen to Miss JOhnsOn's Lee
lures on Cooking.

Interest in the third annual pure food ex-
position seems to be just awakening, judg-
ing from the vast throng that visited Con-
yention Hall last evening. The attendance
each day since the opening has been
noticeable increase over that of the one
preceding and If the number OF visitors
continues to grow at the present rate the
hall will be unable to accommodate those
who seek entrance long before December
l. when the exposition is to reach an end.
Food shows in Washington may now be
regarded as a necessary and an established
institution.
The handsomely decorated booths. their
inmates and the food and other products
exhibited seemed to take on an unusual
amount of sparkle and attractiveness last
evening. The samples dispensed by the
various exhibitors are apparently mex
haustible and the crowd fingered until
later hour than usual.
Miss Helen Louise Johnson's lecture at 3
o'clock i'm the afternoon was well attended
and proved full of interest to the ladies.
The management announces as a special
feature for tomorrow afternoon a culinary
class, to be presided over by Miss Emma
Jacobs of the cooking department Of the
public schools of the District of Columbia.
Miss Jacobs prowess as cook is well
known.
The program arranged for the coming
fortnight includes special days for school
teachers grocers, physicians, and special
entertainment for Thanksgiving day. Ar
rangements have been completed with the
Alexandria transportation companies for a
reduced rate Of fare and special day at
the exposition is to be set aside for the
entertainment of AleXandrians.
The recipes to be used by Miss Johnson
this afternoon are as follows:
Ham and Eggs.
Ham is virtually cooked by the curing
process, and when recooked by broling or
frying should not be overdone. Cut the
ham one-half of an inch thick, cover with
sour milk or sweet If sour cannot be had.
and let it stand over night. In the morn
ing rinse the ham with cold water. Heat
the pan and cook the ham, turning 1t as
for broiling, only until 1t is heated through
and very delicately Drowned. Put the ham
on heated platter and keep hot while the
eggs are cooked. If enough fat has come
from the ham add sweet, tried-out dripping
to the pan. Break the eggs one 10y one in
a saucer, slip into the frying pan and fry
until the yolks are set. Season, put on the
ham and serve hot.
Cut very thir slices from fat bacon. Lay
on ice an hour before cooking. Put in a
frying pan and heat gradually until the pan
is very hot; then put over quick fire and
brown until crisp.
Steweu fotatOes (CopyrfShtcdD.
Generally left over cooked potatoes are
used for warming up and for invalids they
must lie first baked instead of boiled. Cut
them in dice and put in a shallow pan,
nearly cover with milk. Let them simmer
very gently for at least half an hour that
the milk may be absorbed. Make a cream
sauce, cupful for every cup of potatoes.
and season lightly both potatoes and sauce.
Pour over the potatoes, add a very little
chopped parsley and serve. The cooking
in the milk obviates the raw taste of the
usual warmed-up potatoes.
Goldfish Balls (CopyrishtcD.
To every cup of Goldfish take two cups or
potatoes; peel the potatoes, cut In pieces
and measure. Put in a saucepan, cover
with hot water and let cook while you
pick the Goldfish; add to the potatoes and
cook until tender; drain and mash. To
the quantity given add one egg, one table,
spoonful of butter, and, IL necessary, only
two tablespoonfuls of cream. Mix well
and put away to cool. Make into balls,
roll in egg and bread crumbs and fry in
smoking Rot fat.