Evening star., 1894-01-24

At the Food Expedition mt AIbaugh,s
Mrs. Rorer's Lecture ana R..f,.~

Al the Food Expedition nj AIbaurh,.-
Mrs. Rorer's Lecture and Recipes.
Today was intended TO be orphans day al
the original food exposition. AIbaugh's
Srand Opera House The little ones from
81 Vincents Orphan Asylum. under the
care OF the sisters OF that institution had
been rendered the hospitality of the ex-
posidon. but owing to the uncertainty Of
the weather the little ones did not attend.
They will be present the first fair day.
This afternoon Mrs. Rorer Iectured to a
large audience on the subject OF New
D1snes. The art OF making these dishes
Mrs. Rorer learned at the worlds fair
from Turkish and Ceylonese chefs. The
salads Were especially palatable and pleas
ing. The lecturer prepared halibut in the
turkish style with dressing OF not sauce.
Ihe varieties OF dishes prepared by Mrs.
Rorer at these lectures are. many of them.
such as the ordinary housewife never
dreams of. She claims that these dainty
little dishes not only add new zest to The
meals. but are likewise desirable from a
pecuniary point OF view. Tonight Mrs
Rorer Will give her second evening lecturs
Fare"
Mr.. f. Pohndorn whose lecture last
week on the subject of wine created so
much interest will lecture upon the same
subject tomorrow night at $50 O'Clock in
the lecture room. His topic will be- white
Wines and Generous Wines"
lows.
Ceylon Salad-These salads are all dress-
ed after the same fashion, and different
combinations can be used. This afternoon
there was celery and cucumber salad
The celery was chopped fine the calcumbe-
the same. Tablespoonful Of grated onion
mixed with each. half teaspoonful of salt
sprinkied over, and teaspoonful OF finely
cropped green pepper added, also teaspoon
Iui OF soft part of green ginger minced
The whole was then mixed with thick Co.
coanut cream, the salad turned into
a pretty little dish. and teaspoonful of
lemon juice sprinkled over. These salads
are always served with a meat course In
salad dishes. and are passed with meat and
taken on the general dinner plate
Halibut. Turkish style-Into q baking nan
put one thick slice Of hslibut. Dust with
salt and pepper. Cover with two whole
tomatoes chopped fine. A Tablespoonful OF
hutter and a little green pepper, not more
than tablespoonful sprinkled over Run
TINS into quick oven for thirty minutes,
pasting every ten minutes. Have ready
half pint of tomato sauce seasoning with
teaspoonful of turmeric and half teaspoon-
ful Of salt. Dish halibut, pour sauce over
and around, and serve = -
beef Roll-Chop fine one pound of lean
beef Beat one egg without separating ana
mix 1t thoroughly with the meat Add A
tablespoonful Of chopped parsley and half
teaspoonful OF salt and quarter teaspoon
ful of pepper. Work the meat until re-
duced 10 a pulp. Form IL into a long slim
roll: Put IL into a baking pan, add two
IA tablespoonfuls of butter, slice OF onion,
half teaspoonful of salt and quarter tea
spoonful OF pepper. Bake slowly for three
utes.
Nut Saace-Chop fine half cup of PignoIIs
nuts Put into a saucepan and add table
spoonful of butter and one small orion
shced and the nuts and cook for five min
utes. stirring constantly. Then add table,
spoonful OF Hour, mixing and add one Gun
Oh STOCK that has been cooked for a min
ute in the pan in which the meat has bec,
roasted Stir until boiling and ada half
teaspoonful OF salt, tablespoonful OF Wor-
sauce. and. if you use wine. two
of sherry. Put the roll in
center of heated platter Pour The sauce
over and serve