The times. [volume] (Richmond, Va.) 1890-1903, 1894-11-11

cup OF sugar, one and one-half table
spoonfuls OF water, the grated rind OF
han lemon, one Tablespoonful OF lemon
juice; now add the weli-beaten whites OF
the eggs. half cup OF -four. one teaspoon
fui or baking powder; beat well, pour into
niue custard cups, steam hair an hour.
Koll into powdered sugar and serve with
Lemon Sauce. Beat one egg; add TO 81
one Tablespoonful OF corn starch, half
cup sugar, one tablespoonful OF butter.
Seat until light, and pour over IL one
pint or boiling water. Add grated rind
and Juice OF one lemon.
Queen Pudding Soak half box of gela-
flne for FIVE minutes, scaId mar pint OF
milk, dissolve the gelatine I'm IT and strain.
Best the yolks OF two eggs aud three
heaplng teaspoonfuls OF sugar and beat
return TO the fire and cook two minutes.
Take from the fire and add one teaspoon
ful OF vanilla. Turn into I'm basin:
stand in a pan OF ice; stir until II begins
10 thlcken, add half pint OF whipped
cream: mix well, turn into mold, and
stand on the ice TO harden. Serve with
WHIPPED cream around II.
SiCilian SorbettO.-Peel and mash fine
one quart OF yellow mellow peaches; add
one quart OF strained orange juice. Boil
one quart OF water and one pound OF
the peach mixture. Turn into a freezer
and pack by placing three inches Of finely
chopped ice In the bottom OF freezer,
.nen one inch Of rock salt, and so on
dasher is hard to turn. Make meringue
OF the white OF one egg and one table
spoonful OF powdered sugar Stir this
into the sorbetto. Repack and stand aside
At the close OF the evening exposition
an elegant luncheon was tendered the
representatives of the press which en-
braced all the dainty dishes the greatest
epicurean could wish for and winch would
have done credit even 10 the Freres
Provenceaux, the caterer par excellence Of
Paris
The menu wasiprepared from articles in
the evhibit. contributed by the various
booths. and made palatable by Misses
Willis and Wilsey and the lady attend
ants AT the booths, Mr.. +. NJ. Chambers,
the vice-president and manager OF the ex-
position. and Mr. ID. J. Bennett, the adj
vance agent.
The menu card was arranged in very
artistic manner, and bore the motto:
Gone. pilgrim, ] will bring you where
you shall host" The following courses
were served
homeless herring. sailed peanuts. fish cut
lets, notatoos "A "a creme. Chateau brand.
mushroom sauces peas. BoHcHeIS Imperial,
SicIitan sorbetts, baked nam. cocoa, salad,
waters, royal diplomatic puduihS, Blanc
mango. cake. bonbons coffee.
Tho following we're the contributors
from the various booths that helped TO
make up the luncheon
booth: peas. from Fisher & Hoen, ham
| from Kingan q Co; cocoa, from Van
| Houten; wild cherry, from Henderson
| breadstcks from Horsford's biscuits,
! from CIevcland's; royal diplomatic pud-
| ding from G.. B. Knox; gelaupe Blanc
manve. from the Boston Crystal Gclatine
| cake from n. X Fairbanks collection
buckwheat cakes, from Rolan Bnckwheat
| boom; pancakes and California flakes
[ from Prcston's booth.
Oscar Swineford's Arsenic Lithia Wa
| ter. Wud Cherry Wine. and Lauterne Of
| 1884 from Brandenburg Freres, at Bor-
| dea1,v were served with the various
| cOutscs Al the close Of the renast each
| guest was presented with box of
| kaempffs choice candy.
Mrs. William b. lsaacs was me winner
of the Horsford cake last evening.