Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-11-19
A SUCCESSFUL WEEK,
Pure Food Show Grows in Attractive
ness and Beauty.

Pure Food Show Grows in Attractive
ness and beauty.
The first week Of the existence of the
third annual pure food exposition reached
| an end on Saturday night. and notwith-
standing the disagreeable weather outside
the attendance was unexpectedly large In
side Convention Hall the scene was one of
| warmth and beauty. The lecture In the
afternoon by Miss Jacobs of the cooking de-
partment Of the public schools of the Dis
| trict Of Columbia. assisted by seven of her
pupils, was full Of interest The octet gave
| a practical illustration of the proper meth
DDS of preparing and serving oyster soup
and croQuets which were later tasted and
pronounced excellent by the spectators.
tea table has been established In the lecture
hall by Mrs. Lord, where the beverage is to
be served each day to the ladies attending
the lectures.
The second week Of the exposition begins
today, with an increased number Of ex-
hibtors. In addition to those mentioned on
Saturday are the Green Olive Tree Com
pany and the Columbia Manufacturing
Company, both of New York, who will make
and distribute macaroni. A handsome booth
of white and gold has been constructed by
the Parish Baking Powder Company of
Maryland, which will supply visitors with
toothsome quality of cake. biscuit and
bread. The Pettijohn Company, showing
| the Bear brand of breakfast food, retains a
warm spot in the public heart, and its rep
| resentative, Mr.. Seymour, has become a
general favorite by distributing commodious
bags. which are a boon to visitors having
samples to carry, and they all have such.
The Cleveland Baking Powder Company an
nounces that it will supply the patrons Of
the exhibition with slices of cake good
as can be made each evening promptly at
o'clock. which is sure to prove a popular
move. The ideal Quaker at the Quaker
oats booth has begun the distribution OF
handsome cards. in colors, which make
pretty souvenir. Though late In arriving,
the Harrisonburg Flour Company is by no
means slow, judging from the quantity and
the quality of the samples it prepares.
'Galatea," an optical illusion, is among the
new features introduced. Those who are
hungry flock to the booth of Walter Baker
& Co, who serve dainty waters, and also
supply cans Of their goods with each cup
Of cocoa handed out. The music rendered
by the Fourth Artillery Band is a most en-
joyable feature of the exposition and the
selections frequently occasion determined
encores.
Miss Johnson will this afternoon lecture
on the recipes given below:
Yorkshire Pudding (CopyrishtetD
Beat three eggs until light without sepa-
rating, add one tablespoonful of salt and two
cups Of milk, pour gradually on to two
thirds of a cup of flour, stirring all the
while; strain, pour into the pan around the
beef and bake forty-fve minutes.
Tenderloin With Russian Sauce Copy
riEhted).
Broil delicate slices of tenderloin, being
careful not to have them overdone. They
are better rare. Make the sauce as follows:
Melt. without browning, one tablespoonful
Of butter, add two tablespoonsful of flour,
stir until smooth; add one pint of white
stock, stir continually until 1t thickens then
put over hot water: stir in the juice OF half
a lemon and four tablespoonsful of grated
horseradish mixed with tablespoonful of
melted butter; the horseradish should be
soaked in vinegar for few hours, but
must be thoroughly drained before using in
the sauce; season with salt and pepper
pour the sauce into a hot platter lay the
slices Of tenderloin in it, garnish and serve
Braised Calls Liver lCopyrighted).
Wash and wipe the calf's liver thor
oughly. Slice a small onion and one-half
Of q carrot in the bottom of braising PAN
add a piece Of celery and a sprig of
parsley; lay the liver on this, pour over 1t
one quart of hot stock. cover and bake for
two hours and one-half In a moderate oven:
about twenty minutes before the liver Is
done add two tablespoonful of lemon Juice;
when done take the liver from the pan
strain the liquor and make a sauce.
Brown Sauce (Copyrighted).
Melt and brown one tablespoonful of but
ter; add to 1t one tablespoonful of flour;
stir until II is smooth and brown, then add
one cup OF stock; stir until IL thickens:
take from the fire, add one tablespoonful
or worcestershire sauce or catsup; season
with salt and pepper and serve