The record-union., 1897-02-23
THE INTEREST INCREASES.
ATmOTy Hall Was Well Filed Last
Night.
A Splendid Exhibit and Many Spe=
ciaI Attractions Draw the
People.

The second night of the pure food ex-
htbt demonstrates the complete sue
cess of the undertaking, Armory Hall
being we'll filled and everybody, his
cousins and his aunts going away we'll
pleased to tell their friends what was
to be seen, heard and tasted there.
The hours in which the exhibit is
open are from 1:30 p. m. to $50 p. m,
and from 7:30 p. m. till 1870 p. M,
giving every one an ample opportunity
to hear the cooking lectures of Miss
Tracy in the afternoon, and take in all
the special features in the evening.
The exhibit was much improved last
night, the various booths having been
put in order and additions made to
their contents. An arrangement for
taking photographs automatically in
forty-five seconds was added yesterday,
and did a land office business last
night.
The largest booth is in the front OF
the hall, where Charles c. Kramer,
the energetic manager for the Johnson
Locke Mercantile Company, has ar
ranged a fine exhibit of Lenox and
Ivory soaps, chocolate and cocoa. bak-
for itself. Mr.. Kramer is a rustler,
and recently sold seven carloads of the
Lenox soap in less than a. week to the
tobbers here. He has as his assistants
three handsome ladies, Misses Ingram
and Maybury and Mrs. w. II. Pow
ers, who ably second his efforts in
making known the merits of the goods.
There is reason to be thankful that
ha ha11 c1S n nnGtn0nF0
til the last of the week, or the pros
pect is that the New Pavilion would
have been needed to hold it in ait the
rate In which registrations have ad-
vanced Last night it reached the
III mark, and there is no knowing
where the tidal wave will land it to-
day.
The attendance yesterday afternoon
was excellent, the great majority being
ladies.
MISS TRACY'S LECTURE
Miss Susan NJ. Tracy delivered an in
teresting lecture on cooking, her sub
ject being Soups and Soup Stock" 1t
was listened to with close attention by
several hundred women, the only draw
back being the presence of several
babies who started at intervals to
ceeded very we'll A large proportion
of the women had come provided with
note books as well as spoons and nap
kins, determined to carry away substan-
tial information.
Miss Tracy is a handsome, self-con-
tained. pleasant speaker, who dresses
in the neatest, nattiest of costumes and
at once captured her audience and held
La ba
demonstrated, in deft and dainty fash
ion. as she went along, the different pro-
cesses used and explained them in a
clear and lucid manner.
she said that the object Of food was to
sustain and nourish life and so our aim
should be to use it to the best advan-
tage. The motions of our muscles in
exercise promote a certain waste in the
body and food to be the best should con-
tain the elements wasted by the mo-
tions of the body. The liquid is one of
the best forms Of food. The word
stock in itself means what We have
on hand and in cooking it has the same
meaning.
In the preparation Of food all the rem
nants and pieces that cannot be used in
preparing roasts or entrees should be
used for soup stock. Every family
should have a soup pot, into which all
the ends, bones and small pieces Of
meat, chicken, etc, should be thrown.
1t would have better flavor than if the
soup were made altogether of fresh
meat. In the preparation of a soup
bone for stock, select a shin or shank;
have the bone cracked and put it into
cold water. We should not put meat We
wish to cook in other ways than for soup
in cold water, and let ii stand, to wash
it. as the water draws out the juices
Remove the outer skin carefully with
a sharp-pointed knife by simply insert
ing the point under it. IT should be re-
moved, because if it is not, no matter
how carefully IL has been washed, it will
give bad taste to the soup. The pro-
portion of meat and bone for ordinary
stock is four pounds of bone to two Of
bone for stock, select a shin or shank;
well as the meat cut fine. there being
marrow in the bone so that the water
can extract it's full virtue.
one teaspoonfuI of salt should be
added and let it stand from one half to
one hour. to extract the nutriment be
fore 1t begins to cook If we cover meat
with hot water the albumen coagulates
on the outside and prevents the extract
ing of the nutriment. When we boil
meat, we cover il with boiling water
imprisoning the juices. but for soup
stock. we put on cold water. These are
essential points.