The daily morning journal and courier., 1897-10-02
MRS. RoRER MEL LECyURE.
The Food Exhibition Nearing Completion
 and Showing 1In Well.

aud Showing Up Well.
 Last night the exhibitors, decorators and carpentenrs were still busily en- gagged at the armory getting everything ready for the food exposition opening next Monday afternoon. There never was such hammering and knocking and decorating, or so many trucks of good things rolling around to be given away Boxes of cans of delicious soups are piled high. Boxes of delicious choco- late and cocoa are waiting to be boiled and served hot. Nearly 15,OOO cakes of soap are to be given away and make the public clean and sweet
 The "meet-me-in-the-b barn" mystery is still unsolved The barn is rapidly nearing completion and the dark-com- plexioned COW has not moved an inch from where she stood Thursday. As yet she is very dry, but by Monday afternoon she will flow with rich cream. Every exhibitor is trying to outdo the others in decoration and nov city. ....
 Possibly the governor of the state, but certainly the lieutenant governor, will attend the opening of the exhibit. Mayor Farnsworth will also be present and number of prominent men from all parts of the state. The opening will be somewhat formal, but the pro- gramme has not yet been arranged. During the week Mrs. Sarah Tyson Rorer, the celebrated lecturer and writ CT upon cooking, will address the visit DTS and demonstrate her system of sci- entific cooking Mrs. Rorer somes from the Quaker City originally, and from a child she has followed the art of pre- pairing food in hygienic manner. She is the picture of health herself, and is also a woman of very attractive personality.
 The programme for her lectures dur ing the six days, one each afternoon and one each evening". is as follows: First-Subject, Quick and Tooth some Dishes:" omelets, plain and fam cy; cream of beef on toast; cereals; mushrooms and toadstools. Second-Subiect, Meat Cookery;' a fricandeau of beef; kibbe; masked chops; tomato sauce.
 Third-Subject, "The Left-Overs s"- What to Do With Them" bread cro- ouettes: rice timbale; boudins; salmi, with vroutons.
 Fourth-Subject, Poultry" roasting; trusting; brown; fricassee; Maryland fried
 Fifth-Subject, Bread" whole wheat bread: white bread bread sticks; rolls, sixth-subject, Quick Breads" corn bone: mush bread; pop-overs; crump- cts.
 seventh-subject, Salads" ta-nut salad; tomato aspic; French; vegetable; Waldorf salad.
 Eighth-subject, French Econom- ics:' small, inexpensive dishes. Ninth-Subject, How to Live on s1O Week." simple dinner.
 Tenth-Subject, Simple Desserts; Indian puff golden sauce; peach cups; peach sauce; carmel custards; mock charlotte.
 Eleventh-Subjac, "Entrees:" almond and sweetbreads outlets; spinach bou- dins: cream tomato sauce; bouchees of lobster; queen fritters.
 Twelfth-Subject, Our Sick and How to Feed Them" koumyss; beef tea, stimulating and nutritive; beef juice; pulled bread; gruels; fruits.
 PLANS FOR CARNIVAL.
 Everything in relation to the mer- chants carnival is also progressing. The committee on arrangements yes terday succeeded in securing large storeroom, recently vacated, at No. 67 Church street, in the White block, as a bureau of comfort. Persons desiring to exchange their trading cards for return , railroad tickets may do so at this place. It will be fitted up and will probably be in charge of Albert Southard, who is now on the road with the advertising wagon.