The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1894-11-30

i oI an .nOur IN hot milk. form the fOunda-
/ ton Of this dessert. The hot milk swells
and used to line the bottom and sides Of
s. buttered pan. A rich egg and milk GUS
/ tard, boiled until thick rs clottel cream,
must then be stirred into cupful of sweet
cracker crumbs. Fill up, the pudding pan
c w,,n hthls, sprinkle tn he9yy layer OF
Served with cream it might easily pass
Times p'''s '''"'e'p''"
For cream of oyster SO,tp take fifty Ovs-
tiers; one pint soup stock; tablespoonful
onion. Juice; two tablespoonful corn
starch; one pint hot cream or milk; two
scant tableapoonfuls butter; season, to
taste:.. Put the oysters on to boil in their
ing the liquor; chop the white part of the
oyster very fine and press it through
sieve: add it to the oyster liquor; return
lit to the kettle: add the stock. onion juice
/ ind buy leaf; simmer gently for Ave
! minutes; nloisten two even tablespo0nfuls
of corn sturch i'll a little cold water. stir
hot creum or milk butter and a palatable
Reasoning of salt aud pepper. Do not
j boil after adding the milk. or the mixture
will curdle. CLAIMS may be used in the
sime Way.
/ For Creole coffee put three tablespoon
| fills Of stgai, III, IL small saucepan and
pk!ce On the back Of the stove where it
When it has Burned almost black add IL
generous gill Of water. Let 1t SUMNER
! Until the sugar il dissolved. Put two cup
! fuls of fine Ertlliai coffee into q biggin
and p6tr tile eardmel over it. Place the
| biggin op the back of the stove and grad
qally add three tints Of boiling water.
This is delicious dis I'M after-dinner cof-
l. will nj 90
Kidheys often have an unpleasant
/ TASTE. BECAUSE they are not properly pre-
/ pafed:5 When they come from the mar
ket they should have the white part and
the tubes removed; then be scalded and
skinned. Afterwards throw them into
cold water and heat to the boiling point.
Repeat this part Of the process three or
four times, until the water is free from
odor. Do not let the kidneys boil. Re
member, the direction is: Bring the
water to the boiling point
The following is Thomas, J. Murray's
Clean and, parboii the sweetbreads;
tht1 1 a''t them II. II 1 slices dip them ', in
mesu1i cheese; then dip them in beaten
egg, FOIL iii bread crumbs and fry in hot
fat, Serve with tomato suuce and gar
p HsA.,;X1: it'f slices of 'e"o'':-Ne~ York
x] ef x;tk t sS5EssS f FIR Fl tn h {os
branches until ripe. They ar. then
packed and pressed III bags made of
coarse cloth; which allows the pulp to
pass through. but which retains the seeds
and skins The. pulp j. then ,thinly
spread out, OH cloth. boards or iii shallow
dishes and exposed to the sun to dry.
Wheii it his betbiiie quite dry it is
broken uit fine OF ground, d1id put in
| boxes or. bags and sent to market.
large part of il is used for soups, but
considerab bic portion is employed as we
use tomatoes. when preserved in tin or
ill., warm water, and then cooked i'll the
ordinary manner:
To prepare: coffee niotisse Use half a
cupful Of coffee tgfound .fney. three gills
of boiling water, One cupful Of stigar, the
yolks Of four eggs and five CHARTS of
whipped aud drained cream. Filter the
coffee in small biggin. pouring it through
of the eggs and sugar together add the
coffee to them and cook in the double
boiler for four minutes. stirring all the
while, Take from the fire aud place in
a pan Of water to cool, stirring frequent
ly. Pack a gallon mould. using five
w.. Mix the 'custard gently with the
whipped and drained cream. Put the
preparation into the mould cover closely
and put away in a cold place for from
four to six hours.
After fish is washed, it is advisable
to rub it with vinegar before it is placed
on the gridiron, to prevent the skin being
broken; and it is very important to have
gridiron tongs to turn the fish, as knife
or fork may make an incision through
which the juices of the fish will escape,
and the flavor and nutriment be de-
struyed The fish; GOULD be Toured and
placed on clean. hot gridiron, the bars
;EEaf which haze l.eellf rubbed fresh
i suet: and if the fish be very small and
WRITING paper, or, to dust fine flour over
+ the bars. The fire must be prepared prop
~ bright and clear, without any fresh
coal, lest the meat he smoked, and never
| stirred while the fish is over It. a little
salt may be thrown over the fire to check
! the smoke.
Wash and boil twelve medium-sized po-
tatoes with the skins on: when done drain
off the water and pare off the skins; put
int. a deep bowl two finely cut onions a
half cup of white vinegar, three or four
tablespoonfuls Of salad oil. one teaspoon
full Of salt and one-half teaspoonful of
pepper: cut the potatoes while hot into
| fine slices and put them into the dish
with the vinegar, oil and onions; pour
| over, one cup of boiling wafer, shake up
! the salad we'll in the bowl-lo not stir it
! let it stand for one hour; when ready to
I serve garnish the dish with finely cut
beets and lettuce leaves; two tablespoon
fills Of finely chopped parsley may be
mixed with the salad. This is much bet
ter than potato salad made with may
onaiser which is ''clammy'' on the pota-
toes. The secret is in mixing them while