The daily morning journal and courier., 1894-10-03
FOOD AND HEALTH EAHlBlT
ANOTHER sUCCEssFUL DAY. LARdE
 CROWDS AT THE ARMOkY.,

The Concerts by the orchsstra-To-pays Musical Program-other features of tho Rig Exhibit-Mrs. Lincoln's Fine Lee ture.
 The Food and Health exhibition was attended by hundreds of people yes terday afternoon, nearly all of whom were ladies, and in the evening the Dig armory was thronged. Crowds fingered about enjoying the music and the so' cial opportunities presented and tast- ing of the tempting hot buckwheat cakes, the wheatine, the jellies, the hot coffee, hot chocolate and other drinks, hot and cold, all so freely offered, viewed the rapid work of the broom-maker, gazed at the exhibits, made guesses for hte prizes offered, and took in the exhi- bition generally. In the evening scores of prominnt citizens were in the happy throng, joining in the general comfort and happiness attendant upon the af- fair. Church and Meadow street side walks were lined with people going to the exhibit at o'clock, and at 10 were again lined with the departing vlsit- ors, most of the ladies carrying home flour bags filled with samples of goods and picture cards which were given away at the booths.
 At the Fairbanks Cottolene booth those in charge are Mrs. Maloy Of Montreal, Miss L. Ambrose of New York, Mrs. Clark of Halifax, Nova Sco- tia, and MT. Booth of this city. Here sugar cakes were served which had been made with the Cottolene shorten- ing instead of lard or butter as an in gredient. The verdict was very satis- factory.
 The Welcome soap booth Is under the charge of George A. Pierce Of Boston, and the ladies in charge are Miss kittle Dowd and Miss Alice Karentz. both Of this city. Here guesses are made ana registered with coupons as to the ais tance between certain specified polnts on a big sign in the rear of the hall, the winners to receive valuable gifts.
 At the New Haven Baking company's s big exhibit Captain Chester 0. Smith is in charge and the lady assistants are Miss Minnie Loveland and May Howey. At Bryan, Miner & Reads display MT. and Mrs. G. w. P. Bedel are III charge.
 Owing to the illness of Mrs. D. A. Lin coin she was unable to deliver her cooking lecture yesterday afternoon, ana the lecture was given by Mrs. John Il. Lee, who gave practical demonstrations in the setting of a dining room, with particular attention to the table decs orations. Mrs. Lincoln was hardly able to lecture on Monday and at the close she was nearly prostrated and was obliged to take to her bed. Yes terday she was quite weak, but ex- poets to deliver her usual lecture this aftrnoon. She is attended by Dr. Skiff About three weeks ago her husband died and she has not yet recovered from the effects of the shock and in addition she is very tired from almostyoonstant. ly featuring for several months.
 Mrs. Lincoln was the first princlpa of the Boston School of Cookery, be ginning her duties in 1879. She tatgh1 there for six years. Since 1885 she has taught in the kitchen of the Boston pub lie. schools, inculcating the, first ele ments of cookery. She also lectnred fol three years at La Sale seminary; has lectured in nearly all the large cities of New England, and the last year has lectured at the principal food exhibit: in the country. Last summer she lee tured at the Long Island Chautauqus and will go from here to the Bostor exposition. She was wanted at thf Chicago and Cincinnati expositions, bu having first made the New Haven en gagement, she could not go. In No vefnber she will lecture at the St Louis exposition. In addition to he other engagements she is a. regular contributor to the "New England Kitchen
 Mrs. Lee, who so ably assists Mrs Lincoln, was student in the Bostor , cooking school under Mrs. Lincoln ant carries out her policy in the culinary demonstrations. The two have travelet a great deal together giving these lee lures. '...-..
 In her lecture yesterday afternoon Mrs. Lee demonstrated the manner O. making some fine dishes and garnishe' and gave the following recipes:
 Oyster Salad.
 One pint oysters, parbolled. Drained marionette with French dressing. Ont pint celery cut fine. Mix with mayon naise dressing. Garnish with lettuce and radishes.
 Mayonnaise Dressing.
 One teaspoonful mustard. One hal teaspoonful salt, quarter of a salt spoonful of cayenne, yolks of two raw eggs, one pint olive oil, two tablespoons full of vinegar and two of lemon juice.
 Fringed Celery.
 Cut the celery in strips and fringe tht ends, ""'- Lettuce Salad.
 Take the heart of one head lettuce add a salt spoonful of salt and sal spoonful of cayenne pepper, one guar ter of teaspoonful of onion juice, thre, table spoonfuls of olive oil and on, of vinegar. TO every three tablespoons full of oil andSone of vinegar add on, salt spoonful of salt and a quarter of { salt spoonful of pepper.
 The lectures by. Mrs. Lincoln and Mrs Lee to be given during the remaindel of the exposition are as follows:
 Mrs Lipcoln's Lectures on Cookery.
 Wednesday,, October 8, Soups" Thursday, October 4. subject to be an nounced; Friday, "Fish and Sauces"