The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1895-04-11
ATTENDANCE is GROWING.
Larger Crowds Mt the Food EXPOSE
tfon-Mrs. Craig's Lectures.

The interest in the pure food exposition at
Tomlinson Hall seems to increase as the
time of it's existence grows shorter. Yes
terday afternoon the crowd was large, but
last night the number in attendance was
far beyond that of any preceding afternoon
or night. The people appear to be rather
late in recognizing the value of such an
exhibition, but now that they nave found
out the real nature of the affair." they
are embracing the opportunity to visit it
while it lasts. The crowd was good natured
and the showing and pushing was not re-
scented by any one. Around the booths
where the more valuable samples of the
various food stuffs were given away,
there was always a large crowd, and every
body who left the hall was loaded with
boxes, paper buckets. bottles, jars and the
numerous pamphlets relating the superior
qualities of the bundles in their arms. But
everything was not carried away in the
arms. The most of the samples we're in
tended to be eaten on the spot, and it
was no uncommon sight to see a fastidi-
ously dressed man pushing through the
crowd with a ham sandwich tightly clutched
in one hand or a daintily attired woman,
nunching on hot wienerwurst stuck on
the end of a tooth pick The orchestra
furnished music the entire evening and
many persons retired to the gallery after
they had viewed the displays. and from
there enjoyed the music while they watched
the crowd below.
Miss Craie's cooking lecture in the after
noon on the subject of Desserts attracted
the large audience which the excellence of
tho lecture deserved. The lecture On
the rear of the stage was more than filed
and a number of the late corners were
compelled to stand. As usual, Miss Craig
demonstrated her lecture by preparing some
of the dainties which she told how 10 make.
Among other things were the most delicious
ice creams. with the various fruit MAYORS;
cream, apricot short cake and foamy sauce.
coffee and chocolate. AN of these dainties
In her lecture Miss Craig said:
THE dessert, if by that word be under
stood the agreeable mlngiing togetnn ta,;a Oh
invention. Tt was Graded in the sweet
south. and is the offspring of beautiful
gardens. and fiourishing cities and towns,
clustering with grapes and peaches.
Careme lone of the most famous chefs
that ever liyed) used to say that the
with a view to retain girls, young women
and children at table in friendly family
longs the repast. A dessert should, above
all things be simple; considered as third
or fourth course II rs otten d da an
an Indigestion. There are many who eat
of it simply for the agreeable and spark
Though the dessert was originally in
vented in Italy. yet the usage. was early
transplanted into France. and we read
where Louis XN's gardener boasts of hay
ing given Strawberries to his royal master
at the end of March. green peas in April
and figs in June. 1t was in 1884 that pre-
served pineapple was first served as dessert
in Paris Although the fruit of the pine
be iibrous.' says Father Dutertre, 1t melts
into water in the mouth. and is so we'll
Favored that you find the taste of the
peach. of the apple, Of the ounce and of
the muscatel blended together Lovers of
the pine cut II in slices shred il with a
silver fork. cover II with plenty of sugar
is very nice. lellies. ices and creams are
also made of the fruit and the italians
prepare from the pine a liquor which is
very delicious Serve fruits for desserts
as much as possible, they are the most
wholesome and would also advise to
serve them Just as they are gathered,
rather than with great deal of sugar. as
many do. The French serve many more