The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-11-11

" AtAS k b3S sue f8lteQ 10 state what
advantage the acquiring Of the caramel
habit had been TO ''the Doctor
DO you find that the cream goes To
butter when you are freezing IT, asked
voice In the crowd. while a noddinG OF
features showed where it came from .'Oh,
yes" was the answer, sthe aga of the
cream sometimes causes that" BY this
time the crocuette mixture was perfectly
cold" and Mrs. Laughlan tested the hot
iat with . piece OF bread. explaining at
the same time that cooked mixtures should
be allowed to remain in the fat while one
counted ten. and that for knocked mix
lures while sixty Is told. She then took
one egg and broke 1t into a plate, beating
II few times with a fork and mixing a
tablespoon OF water with it, and a dash
OF salt and pepper. The ''crumb. egg and
crumb" process was then gone through
with. and the croquettes, shaped into
cylinders. pates and pears. were put into
wire basket and dropped into the hot
fat. A spluttering and = cloud of -ateam
and over the heads and into all the cor
hers OF the room there was waited an
aroma Of ambrosia- Every nostril ouiv-
cred at it's contact, and every mouth
watered
"A lady for whom have the highest ad-
miration," said Mrs. LavghIan. was lee
turing in Syracuse. I went there to hear
her: the subject was croquettes After
they were made the lecturer said: Ladies.
these may be procured for Is cents each.
Mrs Laughlan smiled and the nostrils
ceased auivering and the mouths stopped
watering. Everybody expected to hear
Mrs. Laughlan say, these are also Is
cents each" but she didn't; she said: II
am sorry there are not enough 10 go all
around, but this isn't restaurant; It's a
tasting bee. Ii each one will take a little
piece, all may have a taste"
Then the platter of croauettes was start
ed out on its mission of love, but II never
reached the Post-Intelligencer corner. A
lady. however. showed the Post-InteIli-
gencer man a nice jar OF crumbs that
looked like meal. 1t was passed on with
out comment.
Mrs. Laughlan told the ladies how ice
boxes should be taken care Of and then
told them that beef and veal might be
made into nice croquettes by employing
the same recipe.
The way TO treat chicken was the next
thing in order-not q live. but dead
chicken. drawn and ready for ARTIFICIAL
interior arrangements. Stufing OF all
kinds was explained and its analysis pre-
scented In detail. There was bread stuff
ing, oyster stuffing and chestnut stuffing.
She told how a chicken should be trussed.
''the legs should be tied together So" and
Mrs. Laughlan showed them how. A lady
sitting near the Post-Intelligencer man
said, II fix my feet this way" and she
demonstrated to a friend. so do l." re-
piled the friend. The legs should then
be tied down TO the tail-so-" said Mrs.
Laughlsn, ''or as some people say. the
part that goes over the fence last" and
the lecturer smiled. Some of the ladies
Uttered and the lecture proceeded, show
ing how the skewers should be placed. and
wound up by saying that a chicken should
be dressed as soon as killed. The time for
roasting a chicken Is twenty minutes for
each pound. 1t should be baked for half
an hour without water IN the pan. and
then basted until ready to take out
Owing 10 the expiration OF the time al
lotted the lecture, instruction as to how
to make waffies with lemon syrup was
postponed. The ladies crowded around
the platform. and nearly all had spoons
and little cups which they handed up for
samples OF the ice cream. Then they
streamed out and reflected on things that
are good to eat. Many, II is fair TO pre-
sumo. tried all manner of ways TO mako
croquettes last night, soma Of which I'M
doubtedly were successful.
Today Mrs. Laughlan VIII lecture at $50
p m in the lecture room on the following
subjects: Market lesson--wheu a side OF
beef VIII be cut up under her direction
and every portion fully explained Inis
Is generally considered by experts to be
one OF the most important lectures OF the
entire course. Afterwards, a steak VIII be
bro:led and maitre d'hotel butter made
and served TO those present.
In the evening the lecture VIII be on
How 70 Feed Our Sick" subdEvtded as
follows Egg lemonade. broiled beef cs-
sence. egg-nog, farina, mutton BROTH
grape juice and Mrs. Laughlans hot mix.
The Retail Grocers' and Fruit Dealers
Exchange extended an invitation 10 al
physicians and nurses TO be present as
their guests tonight
One of the principal features at the FOOD
exhibition Is that OF the Palace OF sweets,
where may be seen fresh homemade cam
dy OF many kinds. made before your eyes.
The Palace of Sweets. located al ss Sec
ond avenue. Il growing very popular ow-
ing 20 the fact that no adulteration IS
used IN their fine cream candies. OF which
they make speciality.