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


the roots. In my experience this
much greater Importance than il
60 Many and many tree dies
~ ~! fer because evaporation goes on
brailch eA all the time. which
mol Iil uifrozen soil roots IRE e active
inter md moisture is supplied MS it
tssS want Many broad leayal ever
green's Hike the rhOdOdendron, would be
untnjured ii the roots were out 0f frost
and thousands of dead fruit trees would
be thriving today had they been thun
helped during their first winter Prairie
Farmer.
|ssS Household Hints. So.
Drawn Butter Sauce-Put half d tea
cup of butter in Il saucepan, and when
melted add two tablespoonful Of flour.
Cook, but not brown; then add Il pint of
water and stir until smooth. Season
Wl.h sait and J. pSsHp .a or hs Tau ns is
Brea kfast Appetizer-A ripe, sweet.
juicy apple is pleasing, nutritious, medici-
nal and, being aromatic and vitalizing,
is supposed to aid in developing physical,
mental and spiritual beauty. The teach~
erss Of expression in art think so; the
vocal teachers say it will clear the voice;
notion along the alimentary canal, and
the housekeeper ought to know that it will
save the bread and butter. Broiled sour
apples served with powdered sugar and
cinnamon and bits Of hard butter before
the coffee is a very fascinating breakfast
| dish.
Dreamed Bacon-Bake in the oven
slices Of bacon till they are brown and
crisp; put them OH hot platter; add to
the fat in the pan tablespoonful or more
Of -four; stir till smooth; add gradually
a teacupful and half of milk and cook
| two minutes.
Roast Loin of Veal. Kidney Stuffing-
! pounds, with the kidney in; then buy an
other veal kidney; take both kidneys and
peel them out OF the suet, then soak il
slightly salted water for an hour: Free
them from fiber, put them in chopping
bowl and chop very fine with half all
leaves. Mix with half loaf of stale
bread previously softened in cold water;
season the whole with salt and pepper;
stuff the flap of the loin with it; fasten
with skewers; season veal with salt, pep
per and Il little powdered sage sprinkied
over the top; lay some strips Of fat salt
pork over and roast in II hot oven till
very we'll done.
Bavaran Strudel-Make paste with
one pound of flour, just under One-half
pound of butter, four whole eggs, the
white of one egg, pinch of salt and a
half tumblerful of water. The latter
should be lukewarn, aud the butter must
be melted in the same, 50 that the pastry
may he light and elastic. Let it stand
when well kneaded for about ten minutes
in Il warm place. Spread a clean cloth
over the pastry board, cover it with flour
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
| rnn itv II
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, /,
few tablespoonfuls Of well-washed cur
rants Thoroughly dried( and 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 /; thick sau-
sage; put into Il wel-buttered baking dish,
curling it round in snail-shell fashion.
Brush it with yolk of egg and bake in a
fairly hot oven for forty-tve minutes.
On taking it out sprinkle it with sugar
and cut it into thick slices. Raisins are
used sometimes instead of currants.
Apple Turnovers- Make very rich
''shOrt" pastry, roll it out and cut into
squares about five inches wide. Set in
the middle of each a large pared and
cored apple; drop into each apple Il piece
of butter about as big us the end of
ones thumb. fill up the hole with sugar
and put more around the outside of the
fruit. Into the sugar stick two inches
of cinnamon and press three cloves into
lemon on the top Of a: ali 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 quick oven so that
the pastry may be well Drowned, but they
I 11tiIst have time to DC 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
a delicious salad and a very good way to
use up small scraps Of cold beef is to cut
them fine or thin and make Il layer salad,
alternating with cold boiled potatoes, salt
and pepper and cover all with French
dressing.
Cold Beef Salatl-A very appetizing
way of using up cold roast beef is to chop
it fine with lettuce leaves, adding a may
onnaise dressing, or, if that is not liked,
a 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 Mutton-Put Il tablespoonful
of butter in a saucepan: when melted add
as much flour and a half a pint of boiling
broth or liquor made with meat extract
when smooth stir III Il tablespoonful of
curry powder and salt to taste: add the
minced mutton. heat through and serve
in border of steamed or boiled rice
Pineapple for Supper-Here is deli
cious way Of preparing pineapple for Il
Sunday night supper: Cut the fruit into
cubes and sprinkle with wine, using one
gill of wine to a quart of the fruit. Chill
the pineapple and then sprinkle with four
tablespoonfuls 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 !,
half pint of lukewarm water. dissolve.
add half teaspOonful of salt in the
beaten white Of one egg and sufficient
flour to make q dough: knead well for
ten minutes. Stand aside for two hours
When light turn out OH the board, cut off
small bits and roll them under the hands
into cord like strips to fit pans. Stand
in warm place for twenty minutes and
bake for ten minutes in quick oven.
These sticks are especially nice served
with salads.