Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-01-19
DIE FOR THE SICK.
Miss johnson Lectures on Proper Food and
Its Preparation.
Convention Hall Food Exposition
Today and a Lobster Cooked.

closing the pure food exposition at Conven-
ton Hall is crowded with an enthusiastic
audience, examining the attractions and
listening to the band and to Miss johnson.
Last night this charming exponent of high
art in cooking lectured on 'Sick Diet"
After an introduction concerning diges-
ton and foods and the necessity for sick
diet kitchens, ETC., and while preparing
the different recipes, Miss johnson explain
ed the necessity for certain courses of
teaching for different diseases, and the
impossibility of giving in short time more
than suggestion to her hearers to what
could be served and how. The list of foods
proper in the feeding of convalescents was
then given, being intended for occasions
where not the physician, but the nurse or
the members of the family of the patient
are called upon to prepare even invent
new dishes and to serve them in palatable
FORM
A dainty tray was placed at Miss john
sons left, prepared for an invalid. on which
had been put a poached egg that had been
prepared in a novel and attractive way,
the white being beaten stiff and dry and
cooked on hot water and then the egg
added. This was done on an electrical
chafing dish. The proper cooking of con-
valescence foods was also touched upon.
An Interested Audience.
The audience filled the lecture room of
Convention Hall and contained many ply
sicians and professional nurses, as well
as others who had heard Miss Johnson lee
ture in the morning at Columbia University
on sick diet kitchens, and desired to pur-
sue the subject further under her skillful
guidance. Questions that showed the ques-
TONERS understood the subject frequently
were asked, and at the conclusion of the
lecture most Of those present gathered
around Miss Johnson on her platform and
continued their interrogatories and congrat-
lations for some time.
During the course of the lecture Miss
johnson was presented by the manage
ment of the pure food exposition with a
beautiful bouquet Of pink roses.
During the lecture the following recipes
for food for the convalescent were prepared
and explained:
Farinn Cruel.
To tablespoonful of farina add a cup
OF boiling water, with a tablespoonful of
salt. Cook in a farina boiler until it thick
ems. Then add one cup of milk and cook
for ten minutes. Serve with or without
sugar.
Beef Juice.
Cut one pound of beef from the round
very fine Put it in glass jar and place
the jar in cold water on the back of the
stove where it win slowly heat for an hour,
then bring it to the front part of the stove.
where the water will simmer not boil I'D,
for an hour. Season and serve.
Beef Tea.
Beef tea is made the same as beef Juice
with the addition of a cup of cold water to
every pound of meat before the meat is
put into the jar.
Beef juice is also prepared by broiling the
meat slowly, then cutting it very fine and
squeezing all the juices from it.
Or 1t may be put. after it is chopped into
broiing pan and cooked for thirty min
utes in very slow oven. Then all the
juice should be squeezed from 1t.
Break the yolk of an egg into a glass
Add one teaspoonful of sugar and beat
until light. Then add one cup of warm
milk, mix well, and add one tablespoonful
of brandy. Shake until foamy and serve
at once.
Eggnogg is also made with the white and
yolk of the egg beaten separately then to-
gether, ana sugar, milk and brandy added
as above.
Milk Punch.
Add to one cup of milk one teaspoonful
of sugar and one tablespoonful of brandy.
Shake until foamy and serve at once.
Wine Whey.
Scald one cup of milk. then add one-half
cup of sherry. and let it stand until the
albumen of the milk is curdled. Drain from
the whey and serve the latter at once
About Shellhsh.
The lecture this afternoon was on she'll
fish. in which a boiled lobster was opened
for the benefit of the audience, a lucid ex-
PLANTATION being given of the best way to
prepare the lobster and also how to serve
as either broiled or boiled lobster. From
this lobster was made
Lobster Farci.
To every cup of boiled lobster add the
yolks of two hard-boiled eggs, one table
spoonful of chopped parsley, one table
spoonful Of butter, one tablespoonful of
bread crumbs, one cup of milk and one
tablespoonful Of -four. Scald the milk and
rub the butter and flour until smooth. and
add to the scalded milk. Stir it until 1t
thickens. Put over the fire, and add the
rest of the ingredients, MASKING the hard
boiled eggs to a paste. Mix carefully and
gently. After carefully wipng the shells of
the lobster fill with the mixture Brush
over with a beaten egg and a raw egg.
Sprinkle with bread crumbs and brown in
a quick oven.
The next recipe given was for broiled
lobster, when a live lobster was killed,
opened and prepared for broiling before the
audience. Miss Johnson carefully explained
that the method of killing the lobster by
severing the back bone before the lobster
was cut open was the most merciful, as in
the other case the fish was mt over tho iira