Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-01-16
CONVENTION HALL CROWDED.
National Guard Takes Possession Of
the Food Exposition.

Miss Helen Louise Johnson's one-dorlar
dinner for four persons drew quite a large
attendance to the pure food exposition az
Convention Hall yesterday afternoon, and
her lecture was more than usually INTEREST,"
ing.
Last night the military gentlemen of the
city had entire control of the hall, and large
as the floor space was, IL found a heavy
strain put upon IL by the large attendance
of national guardsmen in full reealia. and
wives. sweethearts and sisters. This after
noon is given up to the orphans of the city
and tonight the liberal management devotes
the entire receipts to charity.
Miss johnson continues her lectures
with the greatest possible success The
subject OF her lecture this afternoon was
Puff Paste. and What to Do With It."
From the pun paste Miss johnson also
made oyster patties lady locks, cheese fin-
gers and cheese pie. The following recipes
were given:
Pua Paste.
One-half of a pound of butter. one-half
of a pound of -four. weighed after sitting,
one teaspoonful Of salt. one-half a tea
spoonful of sugar, one-half a cup Of ics
water, one-hah Of the white OF an egg. The
usual weights are pound for pound. The
above is given because a smaller quantity
is so much easier to handle, and this makes
of patty shells. Scald a bowl with hot soap
suds, rinse and then half MI with ice-co.l
water. Battle the hands in as hot soap
suds as possible. rinse in cold water but
do not dry. This is done to prevent the
butter from sticking to either the bowl or
Your hands. Wash the butter thoroughly
In the water In the bowl until You have
washed out all the salt. This can be told
by the elasticity of the butter When you
begin II will crumble. but gradually cling
together more and more When done wrap
the butter around a piece Of ice. and leave
IL in the water until You are ready 20 Use
IL. Take a medium-sized platter. put about
two-thirds Of the -four on IL and make a
well in the center Of the -four, keeping the
sides even and compact. In this well put Q
lump of the washed butter as large half
an egg. the salt. sugar and white of the egg.
Pour on little OF the water and begin
to work with the ends OF the fingers from
the center toward the edges being careful
not to break the side OF the well. Pour
i'm the water grad aally. not using the entire
amount given IL not necessary. This will
depend greatly upon the Kind of pastry
flour used. the best taking the least water
When done IL should be like soft bread
dough. knead first on the platter. then
on the board until smooth ana velvety,
then put. aside to get tho roughly cold. Di-
vide IL into two equal portions and ron
them out 10 the same size and shape. Flour
one thickly with some OF the remaining
-four: dry the butter on a piece of cheese
CLOTH break IL i'm pieces and put them
on the Toured paste Sprinkle Hour on
the butter, place the other side OF the paste
on top and gently pat with the roller TO
f1atten down into shape. Now the paste
can be rolled only from you. never side
ways. This point should be carefully re-
membered. and more flour should be
used than You have weighed. Roll II out
as thin as possible without the butter
breaking through. then fold. The rolling
and folding are the most difficult points.
which no amount of written explanation
can make perfectly plain. One needs TO
See II done and learn to do IL. First fold
in the edges, then the ends, and turn the
paste 50 the fold runs to and from you.
Roll and fold again and put away 10 cool.
DO this eight times, putting IL away to
cool whenever II seems necessary. stand
1t away over night and II is ready to use.
Plain Paste.
Sift one and one-half cups of flour: add
one teaspoonful of salt: cut In with q
knife a quarter of a cup of butter and q
quarter OF a cup of lard. Have everything
as cold as possible. When the shortening
has been cut well into the -four without
chopping IL too tine begin TO ada cold
water gradually. mixing the paste with a
Knife. \ quarter of cup of water should
not make IL too moist. Turn out on board
and roll lightly rolling and folding like
pun paste tas above). rolling and folding
only until the paste is in shane 10 form.
In making pun or plain paste IL is not
necessary TO always roll from you. To and
from you-not sideways-is meant TO
form layers with one between. Plain paste
is very much harder TO roll lightly and thin
IMAM pun paste. as IL often seems TO have
serious objections TO anything but a rubber
like consistency. Roll as thin as possible
when rolling for a pie crust. and when put
on the tin lift lightly to allow the air to
escape from underneath. The crust viii
shrink i'm baking, but not so badly IL there
Is no air between IL and the tin. When the
edges are cut they should be cut with a
sharp knife pointed away from the plate 70
allow for shrinkage