Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-11-23
NATIONAL GUARD NIGHT.
Soldier Boys to Enjoy the Pure Food
Exposition.

Soldier Boys to Enjoy the Pure Food
Exposition.
Pedcstrianism, and in fact, any other
form of locomotion, at the pure food ex-
position last evening proved extremely
| difficult owing to the large attendance.
Instead of decreasing with time, interest
in the show is steadily on the increase and
| the booths and other features apparently
are more attractive than they were week
ago.
This evening has been set apart for enter
tanning the District of Columbia National
Guard. All militiamen in uniform will be
admitted free of charge. The orphans of
the city are to visit the show this after
noon, while tomorrow afternoon will be
childrens day. The award of the prizes in
the breadmaking contest Is to be announc-
ed tomorrow evening.
Mr.. Long, representing the Harrisonburg
Flour Co., announces that tomorrow even
ing he will distribute samples of flour in
packages each containing a sufficient guam
tity with which to make two loaves of
bread. Persons leaving their names and ad-
dresses with Mr.. Long are to be rewarded
with a sample package. The Quaker Oats
firm distributes a handsome and costly
souvenir of the worlds fair which Is Gag
erly sought by all Visitors. None-Such
mince meat is being dispensed in neat box
es, as are vast numbers of mince pies, this
form of distribution being very appropriate
considering the approach of Thanksgiving
day. The features at the flower booth last
evening were violets and roses of all varie-
ties, particularly an American beauty,
which occasioned much admiration. Miss
Sears has added a number of features which
make her display even more attractive
than heretofore
son this afternoon is entitled "A Fish Sup
per-" The recipes to be followed are given
below.
Crab Salad Comparatively.
Boil the crabs for half an hour in sailed
water, to which has been added a little
vinegar; when done, take out the crabs
and drain them. Let them cool, remove
the shells and pick out all the meat: cut
the meat into pieces and cover with French
crisp, tender celery. mix with the meat
and let stand for an hour before serving
Mix with mayonnaise dressing and serve
on lettuce leaves garnished with the crab
claws, parsley and hard boiled eggs.
CLAIMS "a Ia Newburg (CopyrighteD.
Open twenty-five fresh soft CLAIMS Put
into a saucepan with one tablespoonful of
butter, stir until heated; add one table,
spoonful of flour and cook until it thick
ems. Beat the yolks of two eggs light, add
one cup of cream, beat well and pour over
the clans: stir until thoroughly cooked
and heated, but do not boil. Take them
from the fire, add two tablespoonsful of
Madeira and serve at once.
Fried Oysters Comparatively.
Select the best large oysters and thor
oughly drain by pouring cold water o,er
them. Carefully remove all shell that may
be adhering to the oysters and lay them on
soft cloth to dry. Cover first with bread
crumbs. allowing them to dry before re-
covering. then Dip in egg and roll in bread
crumbs again. When ready, fry in deem
smoking hot olive Oil and lard in equal
quantities.
Roast Oysters.
Carefully wash the shells; put them
round-sidc down on a baking pan and
place in the hot oven; when done-that is,
as soon as the shells have opened-take
from the oven, remove the upper shell,
season with salt and pepper and little
butter and serve while very hot.
New Dishes for the Chatting Dish" is
the subject of tomorrow's lecture.