The times. [volume] (Richmond, Va.) 1890-1903, 1894-11-08
PUNE ROOD SNOW.
Another Large Crowd In A'tsndanee-Miss
Walk Recipe.

Wll'- Re~ip~s.
The Pure Food Exposition at the, Ma
sonic Temple attracted another large
crowd yesterday, afternoon and evening:
The pretty booths were the subjects OF
nattering comments. and not rev young
women who are destined TO become MOUSE
deal OF information I'm the way or COOK
cry and the like. which will be OF service
10 them In future.
Professor STEMS orchestra rendered a
delightful musical programme In the az
ternoon ana evening and the place pre-
senied an animated appe ga. nice y,,sev
gave practical lecture In the afternoon
on SOUP and fish, explaining very clearly
the preparation for the table OF bouillon,
peanut PURGE fish outlets, cream sauce.
The recipes used by Miss Willis yester-
day were as follows:
Bouilon.-Frec from fat and gristle and
chop very fine two pounds Of lean beef;
cover with one quart OF ice-cold water,
and add one bay leaf, one stalk OF celery.
"A spriS Of parsley. four cloves. the brown
place for two hours 10 draw out the
juices. stirring occasionally. Slice line one
small onion and fry IT a dark brown in a
little butter in a soup kettle; then add
the meat and water. place over good
fire. and bring 10 boiling point. Skim at
once strain through colander. pressing
out all the juices from the meat nDre:
Return TO kettle; add one teaspoonful
salt and little cayenne. color with one
teaspoonfui OF caromel. When IL comes
TO a boil add the whites of two eggs
beaten with half cup OF cold water ard
the crushed shell OF one egg Allow II 10
boil hard for ten minutes; then add an
other half cup OF cold water and boil for
five minutes longer. Strain carefully
through several thicknesses OF cheese
cloth. Serve In bouillon cup either hot or
ice cold.
roasted peanuts, cover with one quart OF
boiling water and simmer gently until
very tender. Press through a me sieve;
return 10 sauce pan. add one pint mix.
bring TO boiling point, season with one
teaspoonful OF salt and one dash OF
penper. Serve with tiny crackers on top.
Fish Cutets.-chop fine one pound OF
cold boiled fish. add one teaspOonful salt.
a little cayenne, juice OF half of a lemon.
| one teaspOonful Of finely chopped parsley,
and half teaspoonful OF onion juice:
/ Mix well together. Scald one cup Of
cream or milk, rub together one tea
| spoonful OF butter and three tablespoon
| fuls Of flour; stir this into the scalded
| milk. Stir and cook until II thickens;
| now add the fish and mix thoroughly to-
| gether. Turn out and spread thinly on
dishes and set away to cool. When cool
form into outlets. dip into beaten egg
| diluted with q little cold water. then cover
well with bread crumbs and fry in
| smoking-hot fat until delicate brown
! Drain and serve with cream sauce Gar
| nish with parsley.
I
| ful Of flour. and mix until smooth. Then
| add half pint Of milk; stir continually
| until IL comes TO boiling point; add half
teaspoonful Of salt and one dash of pep
| per Serve Immediately.
This afternoon and evening a good
musical programme will be rendered. and
| Miss Willis will lecture on Salads"
The recipes used by Miss Willis will
be published each day in The Times ex-
| clusively.
Among the prominent persons at the
exposition last night were:
| Col. William Il. Tanner and family,
Major James H. rlpers, Mr.. and Mrs.
Pendleton. Mrs Eller Wise Mayo. the
Misses Mayo. Mrs. Barton II. Grundy,
Mr. and Mrs. Charles T.. Workman. Jr.,
Mr. George f. Hutchinson and ladies',
Miss Cayce, Mrs II. w. Wood, Mrs. Whit
ret Mrs r.. u. He-ra. Mrs. Thomas j.
Moore, Mrs. S. r. Isaac Senator Loven-
stein Mr. and Mrs. Charles r. Smith,
Mr. r. II. Thompson and family, Messrs.
j. c. Younger S. L. Ullman, w. r. Shell
ton John NJ Warren b. \. Gaines, John
T.. Palmer T.. r. WCcdruff. T. L. Alfricnd
5 John Chamberlain, T. NJ. Crutchfleld. f.
c. Brown, Jr' George +. Hutchinson
| and John J. Faulkner.