Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-11-15
SOME COOKING RECIPES
Miss Helen Johnson's Culinary Lectures at
Pure Food Show.
Some Interesting Exhibits In Con.
ventfon Hall and the Crowds
That Go to See Them.

food exposition. at Convention Hall last
evening exceeded by several thousands the
number Of persons who visited the show
on Tuesday. Everything Is now running
with the utmost smoothness and the man
agement entertains no fear as to the sue
cess Of the undertaking.
The firm exhibiting Quaker oats and
brckwheat has present a person attired in
Quaker costume, who serves cakes and
oats, and at the same time attracts much
attention. One Of the handsomest booths
in the hall Is that erec ted by the company
displaying Eli Pettjohn's best breakfast
food. The stand is deliberately decorated
with palms, hanging baskets filled with
chrysanthemums. cut flowers and special
gas burners. A quartet of maidens. attired
in fetching gowns of deep red and students
caps Of the same color, serve as an addi-
tiCnal attraction. A novelty introduced last
evening was the phantoscope, a device for
photographic and reproducing animated
pictures. 1t was presided over by the in
ventor, c. Francis Jenkins of this city, and
was surrounded throughout the evening by
an Interested throng.
Miss Helen Louise Johnson, assisted by
her colored chef, Alec at o'clock yester-
day afternoon gave the first of a series of
cooking lessons. Miss johnson discoursed
about eggs, and gave an interesting and
practical illustration of the correct method
of preparing them in various forms. The
lectures begin promptly at o'clock each
afternoon, and continue about one hour.
At the lecture this afternoon Miss John
son will prepare dishes according to the
following recipes:
Nesselrode pudding (copyrighted)-On
pint chestnuts, yolks four eggs, one pint
cream, one tablespoonful vanilla, one cup
strip from preserved pineapple, one cup
"
candied cherries, two ounces pineapple,
two ounces sultana raisins, one pound
sugar.
Shell the chestnuts, remove the thin
brown skins, and put them in a saucepan
with Sufficient boiling water to cover.
Simmer twenty minutes or until soft. Mash
and press them through colander. Tut
tie fruit into small pieces, put the sugar
and water in q saucepan over the fire, stir
until the strip spins q thread, add to it
the cup OF pineapple strip and pour over
tie fruit Scald one cup of cream. Heat
the yolks of the eggs very light. and add
to the scalded cream on the fire and stir
for two minutes. Add the chestnut pulp;
mix well, take from the fire, and press
through a sieve. When cold flavor with
vanilla and sherry and freeze. When near
ly frozen, beat in the fruit and the remain
ing cup of cream, beaten stiff and dry.
Mix well with q spoon. Cover and finish
freezing Remove the dasher and pack.
Hard sauce (copyiighted)-Beat one
fourth of butter to a cream, add gradually
one-half of cup OF powdered sugar.
stirring constantly, and beat until very
light. Add the unbeaten whites of two
eggs, one at a time, thoroughly amalga-
mating one before adding the next. Add
one teaspoonful of vanilla, stir until we'll
mixed; then add liquor if used. one table,
spoonful of sherry or brandy. Mix we'll.
mold, and put In the ice box to harden be-
fore using.
Cream sauce (copyrighted)-Beat one
quarter of a cup of butter to a cream, add
gradually one-half Of a cup Of powdered
sugar, beating all the while. Add two tea
spoonfuls of wine, and, when well mixed,
four tablcspoonfuls of cream. When ready
to serve the sauce, put over hot water
STIR until 1t Is smooth and creamy. Serve
at once.
Foamy sauce-Beat one-half of a cup of
butter to a cream, with one cup of powder
cd sugar. Beat until very light and white,
then add the unbeaten white of one egg.
Beat the mixture until very light. Stand
over boiling water, add gradually one-half
cup of boiling water and one-Quarter of a
cup of sherry; stir until it is frothy, and
serve at once.
Snow pudding (copyrighted)-Soa one
half a box of gelatine in one-half cup OF
cold water for half an hour; pour over 1t
one pint of boiling water and then dissolve;
add threc-Quarters of a pound of granu-
lated sugar, and one-half of a cup of lemon
juice; stir until the sugar is dissolved
strain into basin. Stand when il is cold,
not only until the liquid has cooled, but has
begun to foam. 1t must be beaten until il
Is white as snow before the eggs are
added Beat the white of three eggs to a
stiff white froth. Beat them into the mix
white AMI stiff, turn into a mold previously
wet with cold water. The liquid settles be-
cause it is not beaten sufficiently, or is
beaten before it begins to foam. 1t must
be beaten stiff and foam before the eggs
are added. Then there is no danger of
their rising. -sFr.