Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-01-25
CROWDS AT THE w. l.. 1. ARMORY
The Pure Food Exposition and Mrs
ROIer's Lectures Attract Larre
Gatherings.

Inc Pure Food Exposition and Mira.
ROIer's Lectures Attract LARGE
Gatherings.
The attendance at the original food ex-
position continues to increase daily and
Notwithstanding the inclemency OF the
weather last evening the Light Infantry
Armory was crowded. Mrs. Rorer lectured
to the usual large number Of persons on
the subject Of Our daily bills of fare"
and told an interesting story Of the meth
DDS Of preparing breakfast dishes She
stated that breakfast and dinner should
be the two meals Of the day. while lunch
could always be made of left-overs from
dinner. She stated that oatmeal while
simple dish. should be properly prepared
and in order to do this 1t should be thor
oughly well cooked. Instead Of boiling 1t
for only few minutes in the morning 1t
should be allowed to gently simmer all
night.
This afternoon Mrs. Rorer lectured upon
pastry and instructed the many house
wives present In the mysteries Of preparing
French paste and other palatable dishes.
The orphans from st. Vincents Asylum
were present this afternoon and had q
thoroughly enjoyable time.
Tonight will be sample night and the
exhibitors will distribute samples with a
lavish hand.
Prof. F. Pohndorff will lecture tonight at
$50 on white wines and generous wines I"
Tomorrow night Mrs. Rorer by request,
will give special lecture on plain pas
try" Her directions for French paste were
as follows:
French Paste.
If directions are carefully followed French
paste is easily made, and has one redeem
ing feature, a child can make 1t as well as
an experienced cook, and failure seems i'm
possible. First we must have q pastry
-four, soft winter wheat the best, good but
ter and cold room. Weigh a half pound
Of flour; put it into the dish and make a
well In the center. Wash a half pound of
butter in ice water until 1t is soft and elias
tic. not enough to take out the salt. but to
wash away a portion and break up the oil
cells. In other words. to change the tex
ture of the butter. 1t must be soft to the
touch and light. Now take from this mass
piece the size of an egg and put it in the
center of your flour. Add half a teaspoon
full Of salt, same of sugar. half the white
of one egg, and then work in gradually
half a cup of ice water and the flour. When
the whole is well mixed take it on a board
and knead just you would bread.
When the dough is elastic and has lost its
sickness cut it in halves, and roll each
half out In a sheet about tho size of a
breakfast plate. Take the remaining guam
tity of washed butter dry 1t on q napkin,
put 1t on the sheet nearest to you, dust
thickly with flour. cover with the other
sheet and pound lightly with the pin and
roll from you into a large roll. Fold first
the sides, and turn the paste around and
roll from you, then fold and roll again, and
stand on the ice for fifteen minutes to Test.
Bring 1t to the board. roll and fold twice
again. and stand aside a second time. Do
this four times. until the paste has had
four rests and eight rolls. Roll 1t in a
towel and stand aside over night, and II is
| ready for use. II carefully wrapped will
keep for four. five or six days; in winter
longer.