Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-11-22
PEANUTS AND BREAD.
Value of the Former Demonstrated
by Miss johnson.

Value of the Former Demonstrated
by Miss johnson.
Every night the crowd which attends the
pure food exposition at Convention Hall
Increases in number. The fascination Of
pretty booths, pretty girls and hundreds OF
samples Of good things is not to be re-
sisted by the public. The usual monotony
and sameness of the average food show
has been enlivened by several special fea-
lures inaugurated by the management, for
the different days of the show. The bread
making contest on Saturday is one of the
most interesting of these features Mrs.
carlisle, Mrs. Lamont and Mrs. Foster W Ill
act as judges in the contest. Each con-
testant is to submit a loaf of white -four
bread before noon on Saturday The loaves
VIII De numbered, so that the name of the
maker Will not be known until after the
oecision mas been rendered by the Judges.
MISS Johnson lectures this afternoon upon
the Thanksgiving dinner, which is particu-
larry appropriate in view of the nearness
or Thanksgiving day.
Yesterday afternoon. after the usual lee
ture was over, number of scientific men,
from the different government depart-
ments, who have hong been Interested in
the subject of peanut foods. but who have
never made any practical tests, met Miss
johnson for the purpose of witnessing
practical demonstrations. The Germans
were first to discover the concentrated
HouiiSHinS properties OF this food, and IL
was first given to hospital patients Later
on peanut foods. in various forms were
adopted for the German army as il was
practically demonstrated that soldiers could
march farther on peanut foods than on any
other. Another point in it's favor is that IL
costs about one-fifth that of other foods
OF equal staying qualities. Lent q were
formerly supposed to be the most concen-
trated form of food, but practical test
showed that peanut meal contains over
twice as much nutritious matter. The gem
tlemen who were present were Mr.. r. w.
Handy, special agent office of experiment
stations, compiler of bulletin on 1.-The Pea
nut and Its Uses Mr.. Sanborn, ASSISTANT
chemist; Mr.. ]. F. Tomlinson, assistant
curator, Agricultural Museum; Mr.. w. A.
Taylor, assistant pomologist; Col c. W.
Irsh chief of irrigation office; Mr. Donald
McQuaig, chief clerk, Department of Agri-
culture; DR.. Chas. w. Dabney. assistant
secretary; DR.. III. w. Wiley, chemist Of
Agricultural Department.
This afternoon Miss Johnson will use the
following receipts:
Roast Turkey (CopyrighteD.
Select fair hen, weighing from ten to
fifteen pounds. SINCE. draw and wipe well
with damp cloth. In cutting to remove
the crop, cut the skin on the back of the
neck, take out the crop, AMI cut the neck
off as near the breast bone as possible In
this cavity put two tablespoonfuls of
dressing Sew up the skin on the back of
may look plumb and unbroken. Put the
remainder of the dressing in the body sew
up the vent and truss the turkey. Lard
the breast and legs, or put the surplus fat
taken from the inside of the turkey over
them. Have the oven very hot at first
put In the turkey, and when II has cooked
for fifteen minutes put one cup OF boiling
water in the pan. Roast ten minutes to
the pound. basting every fifteen minutes.
Do not add any more water. unless abso-
lutely necessary, as the turkey should be
basted with its own drippings.
Cranberry Sauce (COpyrighted).
Wash and pick over three pints of ber-
ries. Put them in a saucepan over the fire;
cover with three cups of boiling water and
put the cover on the saucepan. When the
berries begin to pop take from the fire,
press through a colander. add three cups
of granulated sugar, and stir until It In
dissolved. Cranberry sauce should not
.elly.
Potato Croquettes (Copyrighted).
Beat the yolks of three eggs light and
add to five cups of mashed potatoes. Mix
well; then add two tablespoonfuls of chop
ped parsley, one-fourth of a cup Of cream,
one tablespoonful of onion juice, salt and
pepper to taste. Mix well; stir over the
fire In saucepan until the potato Is
heated through. Cool. form into cork
shaped croQuettes, cover with egg and
bread crumbs and fry in smoking-hot fat.
Grape sherbet Comparatively.
Sweeten one quart of grape juice -
taste. Add one cup Of sugar to two cups
of orange Juice, and stir until the sugar 10
dissolved. Add to the grape Juice turn
into the freezer and freeze. When nearly
frozen, remove the dasher and beat in
with spoon the white of one egg, beaten
sugar. Beat well, pack and stand away to
ripen.