The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1894-12-14
Household Hints,

Cranbcrres are at their best for the
next two months. and atuptizingly Sug-
Eest the holiday dinners now almost in
sight. Few ft1sekeeperS view this tart
and toothsome berry in any other light
than that of relish for the Thanksgiv
ing or Christmas turkey. but its flavor is
equally acceptable in dessert sweet.
Mrs Rorer'S receipt for cranberry cream
calls for IL pint of "rapberries. which
must be put in a saucepan with about Il
teasp0Ontul of water. just enough to
keep them from scorching. Cover the
saucepan. and as soon as the cranberries
pol' press them through c"lander. Add
one cup IF .shgHr and two tablespoonful
of gelatin THAT has l,pri, allowed to stand
for half ali hoiir covered with four table
spn0nfulS of water. Now stand the pan
holding the mixture Of berries. sugar and
gelatin in another pan of cracked ice,
stir until it bcgin:.to thicken. then stir In
4 pint Of thick cream. turn in a mold
and stand away to harden.
Lard a couple of ducks with thick bacon,
ihpT with r:.sllrrs of bacon and beef. add
to it ain onion. Il carrot, Il sliced lemon.
bunch of sweet herbs. two glasses of white
willie, pepper and salt to taste. Cover
with ii sttnkeh lid and put fire under and
oyer: While the ducks are cooking take
PIN E'"u peeie'1 !uilil's "'t! H"hSt 'leih jill
boiling water for ten minutes. then cut
them into square pieces; Put these into
a pint of good gravy and let them simmer
till done. but not broken. When the ducks
are cooked take them up and set them
to drain. Place on dish with the raSout
of turniw; put peeled apple stuck with
cloves in the body of each bird.
The incest way to make Il celery s;luc"
is with the roots of the celery and about
FINN i'm # .t.,11 ri,
root. Wash thoroughly and scrnpc three
roots Of celery. Use only the white part.
rejecting any brown skin. Put them to
cook iii boiling wafer and cook for thirty
minutes. Drain and ruh them through
plree sieve. Meantime. medt two table
spoonsfnl Of butter in Z, saucepan and add
two ttableslmc'sful of flour. Their. moist
en- with tw" cups of white stock. Add the
PURGE of celery. the yolks of three eggs
mixed with 4 little sauce to prevent THEN
c1,lling. the Juice Of half Il lemon and !,
teaspoonful of butter. DO not let the sauce
boil after adding the eggs.
That Philadelphia novelty. baked ice
cream. which scents q little like gliding
gold. is made from ice that is first cream
frozen very hard, in 4 hrirk-sl,alH,l mold.
then turned out and coated with Il merlin
que and Drowned an instant only. Miss
JOhlfson'S recipe for the meringue is the
whites Of four eggs with an equal Quanti-
ty of sugar for every quart brick of cream.
\ cream scallop that has made Il repu-
tntiOn for its Inventor is made from cold
brOiled or roast checker. boiled ham, hard
boiled eggs. chicken and ham are chopped
fine and used in layers-tirSt layer of
sprinkling of ham. then Il layer of eggs.
then of tho cream sauce. and lastly lay
CT of cracker crumbs with Il little more
sauce. Repeat the process and brown in
the oven. Send to the table in Il baking
dish. If cooked in scallop-shellS. use only
one layer of each of the ingredients.
Perfumed butter is the latest fashion
able fad. The buttrrmakerS lay the dain-
ty pats of butter in thin muslin and then
violets, carnations or migOnctte and
finally surround them aud cover them
with fragrant blossoms till the little yell
low pats are impregnateh with the sweet
perfume.
There arc ways of utilizinz fruit at
this season no hOusekeeper can we'll If.
ford to ignore. Fruit that is ripe. full of
flavor and juice is best enjoyed when
served i'll it's natural state with every
meal. That which is unripe and acid
need not BE- set aside for lack of ways
to turn it to account: Apples and pears
are too often tlisappOntments in this re-
spect, and when impossible for serving
raw are best stcwcd with Wine Peel these
ohduratcS carefully and quarter them,
without removing cores or seeds. Lay
the fruit in 4 porcelain lined pudding dish
that has II cover. Upon this scatter suf-
ticient lump sugar to cover the quarters,
and pour OIL fruit and sugar enough Cali
forn;l claret to cover it all, and then in
the corner Of a slow oven set to stew
gently for not less than two hours. Served
| cold with cream this forms a delicious
dish
She who studies effects for her luncheon
table. and has ideas us to economy. cal,
serve cheap and alpetizing dish to her
family made of odds and ends done NJ
| in china shells. Bits of cold chicken. ham
or tongue may be minced with capers
olives and celery. to give flavor. Add to
the meat Il few tablcslnonfuls of good
mayonnaise. Pack every shell with this
compound. smooth over the top with
mayonlu,isc. and in the center of thrs,
small meat lMtties set an olive, in which
the stone has been replaced by bit OF
/ u Sfn