The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1894-10-05

on nursery stock. and especially on young
peach trees, are Il new DEVELOPMENT, and
It is likely that this bad habit has come
Household Hints.
Few sweets are more tempting than
good branded peaches. For these only
the best fruit should be used, the Morris
x WHITES usually being preferred. The
them with silver knife and drop into
cold water. or put them in wire basket
and plunge into boiling water for two
minutes to loosen the skins Then pare
Them For each pound of fruit use one
pound OF sugar and Il half-pint of water.
Boil the sugar and water together and
skim on the scum as it rises. When
an equal quantity of the best French
brandy. Make another syrup of pound
OF sugar and two quarts of water, and
when it is clear add the peaches. Il few
at a time, and boil until tender but not
soft. Drain from the first syrup, nut in
Jars and cover with the branded syrup
Make ar tight, as you would canned
NSfult. These peaches are excellent to
serve with ice-cream, or to cut into small
pieces and add to the cream when nearly
frozen: The tutti-frutti preserve that
many housewives make which is Il cOmbi-
nation OF many fruits preserved in pure
brandy and sugar, gives most superior
navor to mincc pies. If little of the
fruit and liquid are both added. the pies
are all that the worldly palate can de-
sire. If you object to the use of liquors
i'll cookery. you may use only the fruit
ana get the aroma without disturbing
your conscience.-New York Evening
Post.
by using the following tests one may
pc reasonably sure of getting the proper
heat for the various kinds of baking:
For sponge cake and pound cake have
heat that will in five minutes turn a
For all other kinds of cut cake use an
oven that will in five minutes turn piece
of white paper dark yellow.
For bread and pastry have an oven
that will in five minutes turn piece of
white paper dark brown.
When the oven is too hot at first Il crust
forms on the bread or cake, which pre-
vents its rising. 1t is better when bak-
ing bread and cake to have the oven a
little slow at first and increase the heat
gradually.
When baking puff paste the heat should
be greatest first and decrease later. This
is to keep the paste in shape.
When the oven is too hot the tenn
perature may be reduced by putting in
it pan of cold water.
When baking i'll an oven that is too
hot at the top fill with cold water a drip
ping pan which is about an inch deep
and place it on the top CRATE of the oven.
Should the oven be too hot ut the bot
tom put CRATE under the article that is
to be baked.
Victoria pie is good-looking dish if
well made, and is really very tasty Nee
essary ingredients are two pounds of veal
outlet, half a pound of tongue or lean
ham, and two or three hard-boiled eggs.
with enough puff paste to cover the pie.
Take Il good-sized pie dish. wet it well
with cold water. Cut the hard-boiled egg
and sides of the pie dish. Cut the veal
into two-inch squares, dust lightly over
with salt and pepper, and fill up the pie
dish, adding tongue and more hard-bOiled
egg as YOU have it. Pour some well-f1a-
vored clear stock i'll, make a cover of the
puff paste. and bake. When cooked, lift
up the paste slightly and pour in a small
and let all get cold. 10 serve, carefully
remove the top crust, and place it reverse
way on the dish, then turn out, the con-
tents of the dish Oh to it, and garlish
The appearance of this reversed pie is a
novelty and appetizing. If desired the
egg can he left out and ham and olives
substituted.
understands the art of making brown
bread in all it's Professionalism, savory,
delicious.
This excellent article of food is apt to
be ut it's best in the rural districts be-
cause it is always possible there to get
the best rye meal always fresh at the
moment of need. In the large cities it is
difficult often to get it: grocers do not
keep it as a rule, and feed stores are the
best sources of supply. In the farming
districts 10 cents will buy good-sized
bagful.
thus made: TO Il pint and a half of rye
meal add Il pint and Il half Of cornmeal
and a teaspoonful of salt; mix thoroughly
dry: then add cup of molasses and Il
heaping teaspoon of baking soda, wet in
milk to make a soft batter. Put the
mixture into u buttered mould, with tight
cover, and steam four hours. When done.
take out, cut into medium thick slices
and serve on Il platter. 1t can be eaten
with butter alone. or for a company dish
at tea serve it with thick cream pouring
over each slice. in which setting it is the
most tOOthSOme compound.
Slices of ripe raw tomatoes. alternating
with layers of cold boiled caulif1Ower. u
French dressing, and grating of onion
and garllish of Sardines, is all English
salad mixture that those who like it pro-
nounce it excellent. The salad should,
when served, be very cold. Tomatoes
sprinkled with ii very little chopped onion
and sweet peppers, alternating with
shrimps. and dressed with oil, vinegar and
little lemon juice, is also Il new salad
mixture. Chopped oysters mixed with
celery and dressed with good mayor
naise make Il good salad for Il luncheon
or tea. ,..t
l. A very nice way to use up cold roast
beef and pork or veal is to soak thin
/ slices in weak vinegar over night, then dip
in egg and grated bread crumbs and fry II
light brown in good sweet lard or butter
for breakfast.
toast properly. 1t. should he made with
the aim of evaporating from the bread
NIL the superfuous water, and trans
forming it's tough and moist substance
into digestible food: for this reason 1.-The
slices should be exposed gradually to the
heat of Il gentle fire, first upon one side
and then upon the other. for one min
ute, and after that they may be toasted
golden brown: ut this stage it has be-
come pure wheat farina, and is not liza
BILE to produce acetous fermentation III
the stomach; besides it will now absorb
the butter thoroughly. and both sub
stances will he il, condition to be freely
subjected to the action Of gastric juice,
md consequently will be digested with
sease Dry toast, should be sent to- the
table the instant it is made, Buttered
about five minutes to render it crisp. ::
ssi Columbian stamps. y =, =.
5 The extent to which the Columbian
stamps have been bought up by collectors
and dealers is shown in the increased