The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-01-10
ATTRACTS many VISITORS
Yesterday a Big Day at the Food Ex-
position.
SOME DAlNTIES FOR DESSERT
Miss Cross Explains Several TOothsome
POstdinner Dishcs-Oyer One Thou
sand Dollars in Samples Given
Away Daily.

When last night the armory doors
had closed on the third day of the Food
exposition. the management and the Of
ficers of the Press club, under whose
auspices the exhibit is being given, were
satisfied with the attendance and pros
poets. A much larger number of visi-
tors We're present than on the preceding
days, which bespeaks success for the
enterprise.
1t Is estimated that the fifty enter
prises or firms represented In the ex-
position give away $1,000 worth of sam
pies daily. which will reach a total of
| $4,000 when the show closes. When
in addition to these figures are consid-
cred the other expenses of the eXhib-
itors some idea may be CLEANED of the
cost of advertising and the magnitude
of the display.
During the day a number of Pittston
people and Wilkes-Barre grocers We're
at the exhibit, and got more than lit
tie fun and enlightenment to pay them
for their trip. Manager Buckley is try
ing to arrange for special railroad rates
which, during the remaining days, will
bring large numbers of visitors from
abroad.
Talk About Deserts.
Yesterdays cooking lecture between
3 and o'clock was devoted to deserts.
Judging from the interest displayed by
the audience, this feature of the eXpoSi-
tion promises to be very popular. Miss
Gross, the lecturer, has a happy and
| concise way in explaining technical
hrn ,ph hnJ
good humor and a desire to please has
won deserved compliment from many
of her hearers. In speaking Of deserts
she stated that they are not really ne
cessary and for that reason should be
as plain and wholesome as possible.
Americans, she said, are peculiar IN
their desire for some sweet and tooth
some diet with which to conclude a
dinner, but are content with some plain
article. Miss Cross gave the recipes
for and cooked the following:
Velvet Cream-Soak \. box of gelatinc in
| a quarter of cup of water for half an
hour; put into a farina boiler with Il pint
of cream and stir until the gelatine Is dis
solved, then add u cup of sugar and !:
| pint of cream; as soon as the sugar is
| dissolved add / gill of sherry and turn
| into a mold to harden.
Little Caramel Custards-Melt 4 cup OF
granulated sugar, add tablespoonfuls
| of warm water; cover the bottoms oi
| creased custard cups with this caramel
| for the custard break four eggs withou,
| separating, beat them and add cup and
one-half of milk, "a cup of sugar; Ill
| the cups, put into Il baking pan partly
| filed with hot water and bake in moder.
ate oven for % minutes.
Omelette Souffle-Take the whites OF
| 6 eggs, beat them to n stiff froth, add the
yolks of three and tablespoonfuls OF
pulveriZed sugar, the Juice of half q
| lemon; heap into a creased baking dish
| and bake In a quick oven for ten minutes
Compete of Pears-Cut slices of bread
| the shape of the pear, toast and butter
| make u syrup of y cup of sugar and cur
| of water; let 1t come to the boiling point
| turn in the pears and as soon as they are
| thoroughly heated place each on a piece
| of the toast; in the center place n slice OF
| conserved pineapple and cherries that
have been soaked in sherry; moisten one
teaspoonful of corn starch with little
| cold water, add 1t to the syrup, let II
cook until the starch is clear flavor with
vanilla and pour over the fruit.
Subject for Today's Lecture.
Miss Cross will lecture this after.
| noon on meat cooking, and will give
| some useful points on broiled, Hahn
| burg and larded steaks and mushroom
sauce.
There IS no extra charge for the
| benefits of the lectures which are eX'
| trcmely practical from the fact thai
the dishes are prepared while the re-
cipes are being given, and when cooked
are sampled by the audience.
Conspicuous among the novelties o.
the exhibition are the Bohemian glas!
! blowers and Peasants, the man who
with a pair of scissors, makes a sill
houette likeness of you while you wait
Each attraction is novel and attracts
| considerable attention.