Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-01-17
THE ORIGINAL EXPOSITION.
Great Success of the Food Exhibit at the
Infantry Armory.
The Exhibits Attractively Displayed
Lectures Each Afternoon.

The "Origipar' Food Exposition at the
Washington Light Infantry Armory is prov
ing to be a great attraction for the ladies
of the city. who are more than little inter-
ested in the wonderful display of articles Of
food and Of housekeeping aids. The EXPOSE
ton Is open every day from O'Clock until
1870 pm. and is attended by large crowds
or people who are attracted partly by the
convenient location of the show.
There are in all sixty-one exhibitors in
the exposition, and there might have been
twice that many If Manager Mcguire had
not been so careful to decline offers from
all but those that he was sure had some
thing to show that was worth seeing. The
decorations of the hall are particularly
elaborate and tasteful. and everything Is
done for the comfort and pleasure of the
visitors Many of the exhibitors have gone
to special trouble to make creditable dis
plays and a number of them have samples
of their wares for gratuitous distribution.
Every afternoon and evening the Royal
Hungarian Band gives a concert that is Of
mere than ordinary excellence and would
be we'll worth going to hear even IL there
were no pure food exposition there. Par
ticular interest attaches to the cooking
lectures given by the skillful and famous
a large crowd of ladies. who listen to her
talk with the closest attention. She illus
trates her lectures with practical expert
ments that prove their actual utility. This
afternoon Mrs. Rorer devotes her atten-
ton to the following recipes:
BOulins.
Put into a saucepan one gill of stock; add
two tablespoonfuls of stale bread crumbs;
bring to boiling point; add tablespoonful
OF butter, and one pint of finely chopped
cooked meat. Beat two eggs. without sepa-
rating; take the mixture from the fire, and
stir In the eggs. teaspoonful of salt and
dash OF red pepper, and, If you like, a
tablespoonful of chopped parsley. Put this
mixture into creased custard or souflee
cups; stand them in baking pan, and half
NIL with boiling water, and cook in the
Sauce Bachemel.
One tablespoonful of flour and one of but
ter into a saucepan; melt without brown
ing; add one gill of stock and one gill of
cream; stir until boiling; then take the
yolks of two eggs slightly beaten, and one
half teaspoonful of salt and one-fourth tea
spoonful of pepper.
klOpps.
To one pint of finely chopped cooked
meat, add the unbeaten whites of two
eggs. a teaspoonful of salt and a dash of
red pepper. Mix thoroughly; form into
balls, drop into boiling water. stand aside
where it cannot possibly boil for two min
Ites lift carefully, and serve with
Oyster Sauce.
Boil twenty-five oysters without drain
ing: then drain and skim the liquor; turn
1t into half-pnt cup and pour in suffi-
cient milk to fill the cup; put tablespoon
full of flour and one of butter into a sauce
pan aud mix without browning; stir in the
mixture of milk and oyster liquor; stir con-
stantly until boiling, then add oysters.
half teaspoonful of salt and quarter tea
spoonful of pepper.
Cod la Creme.
Put into boiling water for ten minutes
two pounds of fresh Goldfish. lift it care
fully from the water and pick into large
flakes with a silver fork. Put one table
spoonful of butter and one Of -four into q
saucepan, mix. add one pint of milk. stir
constantly until boiling then add Goldfish,
teaspoonful of salt and one-fourth tea
spoonful of pepper; stand over back part of
fire until smoking hot. Arrange on the
serving-dish a neat border of mashed pota-
toes, fresh over with white Of egg, run in
the oven just a moment to brown, and
then add to the Goldfish mixture the yolks
of two eggs; stand over the fire until II
just comes to boiling point; pour II into the
center of border: sprinkle over some thinly-
chopped parsley; garnish the dish with
gherkns and radlshes, and serve.