Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-01-15
MILITARY NIGHT
National Guard at the Convention Hall
Food Exposition.
Tomorrow Night Given Up to Charity
-Miss johnson Continues Her
Lectures ON Cooking.


Lectures on Cooking.
The pure food exposition continues to at
tract large crowds to Convention Hall, and
every afternoon and evening when the band
plays. the scene is gay with life and motion.
The many booths where are displayed the
exhibits Of some of the leading manufac-
turers and importers are inspected with real
interest, and the housekeepers, especially.
go away with many suggestions that they
intend to put into effect in their own homes
at the earliest opportunity.
Banquet.
One of the pleasant features Of last
weeks program was a banquet, given by
the management and exhibitors to the local
press, at which over 100 covers were laid.
The affair was a memorable one. and the
banquet. which did not begin until mid
night, lasted for several hours after that.
The menu was an elaborate one, and con-
sisted entirely of pure food, that is to say,
Of articles on exhibition at the big show.
With them went an abundance Of pure
wines, and the occasion was a bright and
merry one.
Military Night.
Tonight the big Convention Hall will be
filled with boys in blue in full regalia.
Military night is the designation of the
evening, and there will be very few of the
members of the National Guard. not sick in
bed. who will not be present to look at the
big affair, taste the many good things. lis
ten to the band and to Miss Johnsons
charming lectures on cooking. There will
be a number Of military features. The Ma
rine Band will play selections dear to the
soldiers heart, while Miss Johnson will give
an illustrated lecture on cooking, that will
strike remorse to the soldiers heart as he
thinks what might have been in camp IL
he had sooner divorced himself from in
sinuating ideas concerning boiled beans and
salt pork.
The second regiment will attend in a
body. ---
Tomorrow afternoon has been given up to
the orphans Of the city, who have been in
vited in force. while the receipts tomorrow
night are to be devoted to charity.
On Saturday Miss Johnson's cooking lee
ture was especially enjoyable. Her receipts
were:
Rice With Cheese.
Steam the rice; grease baking dish and
fill with alternate layers of rice and cream
sauce, to which has been added two ounces
of cheese. Bake in quick oven until brown.
stuffed Eggs.
Boil six eggs hard; cut in halves carefully;
remove the yolks and rub them to a paste
with two tabiespoonfuls of olive oil. Add
as much finely chopped chicken as there is
egg paste; season to taste with salt, pepper,
onion and celery extract, and, If desired.
a pinch of curry powder. Fill the whites
again; press the halves together and serve
on curly lettuce leaves with cream sauce.
Or the eggs may be rolled in egg and bread
crumbs and fried il deep fai.
Sweetbreads Glace.
Put into the bottom of the baking pan
one small carrot, one small cnion sliced, one
bay leaf, two sprigs Of parsley and a leaf
of celery. Parboil the sweetbreads; lay on
the vegetables and half cover with hot
stock; cook until the stock has been nearly
or quite absorbed, fasting once Ut twice
with melted butter. Serve with Mushroom
sauce. Brown one tablespoonful of butter.
add one tablespoonful of -four and brown.
Then add one cup Of stock, cooking until it
thickens. Add half a can of mushrooms
just before taking from the fire.
Beauregard Eggs.
Boil four eggs hard; make a cap of cream
sauce; press the whites Of the eggs through
a sieve and add 10 ,ream sauce. Put in a
platter of slices of toast, SO cut as to form
the petals Of q iaisy. Press the whites
through sieve into the center Of the plat
ter.
Shirred Eggs.
Put one teaspoonfui of butter in each egg
pan. Break in the egg and bake in the
oven until set. Season with salt, Topper and
a little butter.
This Afternoon.
The subject of Miss Johnson's lecture
this afternoon was one which was of more
than ordinary interest, attracting quite a
large attendance. the subject being
A Dinner for Four People. Costing 81.
Menu.
Ia To
Canndon OF Beef. Tomato Sauce.
Boiled Rice. Baked Onions.
Celery Salad.
Waters Cheese.
Dutch Puffs with Sirup. 49,.
Coffee.
Cost of Materials.
One can tomatoes, 10 cents; IL Id. but
ter, Is cents; loaf bread, cents onions
8 cents; / ID. beef from round, 13 cents;
parsley, cents; rice, 5 cents; celery, 10
cents; waters, cents; cheese, 1-2 cents;
oil, cents; pit. milk, cents; eggs, 3
cents: coffee. cents; loaf sugar, cents;
pepper. salt. vinegar, bay leaf. sugar. flour.
cloves, spice, l teaspoon soda, 1-2 cents
The recipes were:
Tomato Soup.
Brown one tablespoonful of butter, add
one small onion sliced and brown; add one
tablespoonful of flour and stir until
smooth; then add one pint of tomatoes, one
pint of water. one bay leaf, one leaf of Gel
cry and simmer fifteen minutes; press
through a sieve; return to the fire; add one
teaspoonful of sugar, one-fourth of a tea
spoonful of soda dissolved in hot water:
season and serve.
CarmefOn of Beef.
Chop one pound of beef from the round
add one egg. one tablespoonful of butter
one teaspoonful of salt, one-quarter of "a
teaspoonful of pepper and one teaspoonful
OF spice; mix well; make into a roll; place
In creased paper and bake thirty minutes
in u moderate oven, basting with melted
butter. Serve with tomato sauce and boiled
rice.
Baked Onions.
Select large even-sized onions, the Spanish
onions being preferable. Simmer thirty min
utes without removing the outside skin;
then place in a baking dish and bake until
tender, basting with melted butter Serve
with cream sauce.
Dutch PuHs.
Beat one egg light without separating; add
to 1t one cup of milk, beating all the while;
then add the flour; beat until smooth. Turn
into hot creased pop-over pans and bake
twenty-five minutes in a quick oven. Serve
with strip.
Future Events.
The lecture tomorrow afternoon at 8: 80