The record-union., 1897-02-28
A MOST SUCCESSFUL issue.
The Ending Of the Great Pure Food
Exposition.
The Attendance Last Evening Was
the Greatest During the
Week.

The Pure Food Exposition has ended
and 1t went out in a blaze of glory.
Last nights attendance was the larg-
est of any evening during the exposi-
ton. fully 1000 people being present
and the aisles being blocked by the
promenaders at times,
The second baby show took place in
the afternoon, there being fifty babies
on exhibition and large crowd gath
cred to see them. 1t was children's
day, and they took advantage of it,
more than half the audience being
school children.
The mothers and babies were better
arranged for judging than at the first
show and the judges had a better
chance to see them and did their work
carefully and conscientiously. Follow
ing is the list of awards:
General prizas.-First prize, Clarence
Hull, cloak; second prize. Ruth Gun
ningham; third, Rego Schilling.
Under One Year.-First prize, Charles
Alfred Grover; second prize, ROLAND
Westfall; third prize, Cordelia Sprague.
Under Two Years.-First prize, Ma
rion Gertrude Back; second prize,
Ruth Mathews.
Two to Three Years.-First prize, Re-
ma FREEDOM; second prize, Alfred Gropp.
Best Natured Baby.-Gladys Amanda
Zile; handsomest girl baby, Bessie
Rice; first prize twins, Ethel and Edith
Anderson; second twins, Chester and
Harold Pugh; handsomest baby boy,
Chester Pugh; cutest baby under one
year. Glen Fraser; fattest baby, Clar-
ence Benjamin; second fattest baby,
George Vansant; child with blackest
eyes, Horace Pearson; child with bluest
eyes, Clarence Brown; youngest baby
Johnny Maloney. Special prize, to
Clarence Hull.
The Judges were Mrs. Sol Runyon of
CORTLAND; Mrs. George Kramer, Sac
ramento, and Mrs. 3. Hoover of Elk
Grove. These ladies were assisted by
George Lovdal and Mrs. La France.
The judging was admirable and seemed
to give great satisfaction. At its con-
clusion the management extended to
the three ladies vote Of thanks
PASTRY AND LUNCH DISHES.
Miss Tracy's subject for the cooking
lecture was Pastry and Lunch Dishes"
and she had the largest audience to
listen to her of any of the lectures.
She said there were two things nee
essary to make good pastry-that
things should be icy cold and plenty of
fresh air. Take three cups of flour,
sifted, half teaspoonful of salt, scant
teaspoonful Of baking powder, two-
thirds of a cup of shortening, half but
ter and half lard. Have the flour
thoroughly cold. Animal fat is better
than vegetable fat Tor pastry. Chop
the shortening with a chopping knife
till it is the size Of a pea, taking care
not to pack it, by raising the knife
each time.
When the shortening is chopped fine,
add two-thirds of cup of ice water
The quantity of water depends on the
kind of -four; for pastry soft wheat
flour should be used. Do not chop
the shortening too fine, for each parti-
Gle of shortening is what makes the
flakes in pastry When it is chopped
fine add the wetting gradually and do
not make it wetter than is necessary
Make little wells for the water and mix
it in with a fork; do not knead it. Do
not handle pastry at all till the rolling
out process begins. The old-fashioned
way of rubbing the shortening into the
pastry has been done away with.
The dough is quite soft, but not dry
dough. Add a little wetting at a time,
but not too much. The greatest guam
tity of shortening allowed is one half
as much as the flour, except for puff
paste. Dust some flour on the board
and turn out the dough, which will be
quite comby. Dust it lightly on top
and roll If into shape, forward and side
ways. When rolled, brush off the flour
that adheres, turn it half over and half
around ard roll out again. Fold it The
second time, turn it half around and
roll it again into shape When it is
rolled this way the third time, roll it as
you would jelly roll, and roll it in a
towel and set it on ice for an hour or
two before using. If it stands an hour
or two il is much better.
LINEN PIE.
See that the board is free from all
-four and crust. Cut off a section of
the roll, put it on the board endwise
and press the end into shape. Try To
keep ii In circular form. Pastry should