The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1894-11-23

ulesssy uKFu lts.1He. ROOTS We're, our Oh FROST
ana thousands of dead fruit trees would
be- thriving today had they heen thus
helped during their first winter Prairie
FARMER. al ss
Household Hints.
Drawn Butter Sauce-Pnt half a tea
cup OF butter in Il saucepan. and when.
melted add two tablespoonful of -four.
Cook, but not brown: then add pint Of
nice addition to Boiled or baked fish.
Breakfast Appetizer-A ripe, sweet,
Juicy apple is pleasing, nutritious, medici-
nal and, being aromatic and vitaliZing,
i supposed to ala in developing physical,
ers of expression in art think SO; the
vocal teachers say it will clear the voice;
q vegetarian says it will excite muscular
action along the alinentary canal, and
the holsekeeper ought to know that it will
save the bread and butter. Broiled sour
cinnamon and bits Of hard butter before
the coffee is very fascinating breakfast
dish.
y Dreamed Bacon-Bake in the oven
slices of bacon till they are brown and
crisp; put them Oh Il hot platter; add to
the fat in the pan tablespoonful or more
Of flour; stir till smooth; add gradually
SOON
two minutes.
Roast Loin Of Veal. Kidney Stuffing-
Select Il fine, fat loin weighing about six
pounds, with the kidney in; then buy an
other veal kidney; take both kidneys and
peel them out OF the .suet, then soak in
them from fiber, put them in chopping
bowl and chop very fine with half al
onion, a little parsley and some green sage
leaves. Mix with half Il loaf of stale
bread previously softened in cold water;
season the whole with salt and pepper;
with skewers; season veal with SALT pep
per and Il little powdered sage sprinkled
over the top; lay some strips of fat salt
pork over and roast i'll Il hot oven till
very well done.
Bavarian Strudel-Make il paste with
pound of butter, four whole eggs, the
white Of one egg, a pinch of salt and
half tumblerful of water. The latter
should be lukewarm, aud the butter must
be melted in the same, so that the pastry
may he light and elastic. Let it stand
when we'll kneaded for about ten minutes
in Il warm place. Spread clean cloth
and on this pull out the paste till it forms
an oblong as thin as possible. This is
done by using the two ends of the cloth,
and should be accomplished with great
rapidity. Have ready some good apples.
peeled, cored and cut in small dice: put
them into basin, cover them with sugar
and let them stand for twenty minutes,
stirring them frequently during that time.
Strain off the moisture; add the apples, il
few tablespoonfuls of well-washed cur
rants Thoroughly dried) and il pinch of
powdered cinnamon: also some chopped
almonds. Spread this mixture lengthwise
over about two-thirds of the pastry only;
sprinkle it with sugar. fold over the rest
of the pastry, moistening it as you dc so
with some melted butter. The strude:
must have the appearance Of il thick sau-
sage; put into Il Well-buttered baking dish
curling it round in snail-shell fashion.
Brush it with yolk of egg and bake in Il
fairly hot oven for forty-ive minutes
On taking it out sprinkle it with sugar
used sometimes instead Of currants.
= Apple Turnovers- Il very rich
short pastry, roll it out and cut into
squares about five inches wide Set in
the middle of each large pared and
cored apple; drop into each apple piece
of butter about as big IT'S the end of
and put more around the outside of the
fruit. Into the sugar stick two inches
of cinnamon and press three cloves into
the flesh of the apple. Lay IL slice of
lemon Oh the top of all this, then take up
the four corners OF the pastry, pinion
them into Il knot over the apple and let
them bake in Il good qHick oven so that
the pastry may be well Drowned. but they
1s.s1st haye tiule TO we'll done. This
way of doing apples is very rich and
good. They may be eaten either with OF
without cream.
Veal Salad-Bits of veal cut fine make
delicious salad and very good way to
use up small scraps of cold beef is to cut
fhnYr inn q ~ 10 law 1oI
alternating with cold boiled potatoes. salt
and pepper and cover all with il French
DRESSING.
Cold Beef Salad-A very appetizing
way of using up cold roast beef is to chop
it fine with lettuce leaves, adding Il may
simple dressing of mustard, hard-boiled
egg, a little melted butter and enough
vinegar to bind the salad together. Serve
on lettuce leaves.
Curry of AIutton-Put tablespoonful
of butter in saucepan: when melted add
as much -four and a half Il pint of boiling
broth or liquor made with meat extract:
when smooth stir in a tablespoonful of
curry powder and salt to taste: add the
minced mutton, heat through and serve
i'll IL border of steamed or boiled rice.
Pineapple for Supper-Here is Il deli
cious way of preparing pineapple for a
Sunday night supper: Cut the fruit into
cuDeS anu Sprinkle with VINE, using one
gill of wine to Il quart of the fruit. Chill
the pineapple and then sprinkle with four
tablespoonful OF sugar. Heap in
mound in glass dish. If the leaves of
the pineapple are green and pretty place
them in the center of the mound. A gill
of orange juice may be substituted for
the wine.
Bread Sticks-Add one yeast cake to Il
half pint of lukcwarm water. dissolve,
add half teaspOOnful of salt in the
beaten white of one egg and sufficient
flour to make a dough: knead we'll for
ten minutes. Stand aside for two hours.
When light turn out on the board, cut off
small bits and roll them under the hands
into cord like strips to fit pans. Stand
These sticks are especially nice served
with salads.