The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1894-12-28
:: 1%}.%1 A SUNDAY DINNER.
!: r.. Oysters on the Half Shell.
{: '%l:<.s GopsOmme.
!: Roasted Wild Turkey. Cranberry
!: TT Jelly. :
/: Drowned Mashed Sweet Potatoes.
3: Boiled Rice. Ham Baked in Cider.
!: CaulifOwer.
:: Lettuce Saladwith Toasted Crackers.
:: Pumpkin Pie. Alince Pie.
/: - Coffee.
AAiSUNDAY DINNER.

Spanish onion chopped fine and mixed
with twice the quantity of canned sal
mon is said to be an appetizing filling for
II sandwich to be eaten at bedtime. The
mixture should be seasoned with salt,
pepper, and a very little vinegar. Sar-
dimes are excellent mixed with the
chopped pulp and grated yellow peel of
lemon, seasoned with salt and pepper,
and spread on hot toast or crackers. Two
lemons are used for one small can of
fish.
If when you are dining out you receive
Lima beans that have Il delicious yet un-
familiar flavor, You may conclude that
they are cooked after Il new fashioned re-
cipe, with cocoanut milk and lemon
juice. The bean are first boiled in the
usual way, that is, rapidly in boiling
water for Il quarter of an hour, and then
more slowly fifteen minutes longer.
drained and cooled. After that the outer
covering is removed without breaking the
beans, and they are covered with cocoanut
milk and allowed to simmer eight min
utes. Season just before dishing with
salt to taste, Il tablespoonful of butter,
and teaspoonful of lemon juice. The
milk is prepared by pouring quart of
boiling water over grated cocoanut.
Stir vigorously, and when the water be-
gins to cool, squeeze and press out of the
nut all the fatty substance possible.
Strain through a cooking napkin. Mrs.
Rorer used the top layer of this milk
which is like Il cream for some salad
dressings. The milk is the part used on
the beans.-Philadelphi Times.
How many culinary sins are committed
in the name of rice and macaron, than
which, when cleverly prepared, there arc
not two more wholesome and savory dish
es for any family dinner table. Rice
when served as q dinner dish, needs to
be in combina ton with some pantry ele-
ment in order to give it favor, and moth
ing can be more highly recommended than
curry. 10 curry rice properly tiny onion
should first be minced and fried nice
golden brown in Il heaping tablespoonful
and 4 half of butter To this should be
added a telcup of washed white Carolina
rice, along with a bunch of minced mar
powder, pinch of pepper and half a
pint of liquid beef extract Stir the com.
pound lightly, but completely, then over
the top of the pan place Il butter creased
paper and let it all cook very gently for
forty minutes.
And now for the pride of the Thanks
giving dinner-the turkey-of which one
might use the sentence given to wine
That which excuses Il poor dinner and
SlOrl1eS Il SOOu one.
Every cook, even a passable one, knows
how to cook a turkey, but some of the
recipes for stuffing that l learned by a
tour of chefs yesterday are new and ap.
petizing.
A noted and patriotic hotel chef intends
to fill his Thanksgiving birds with stuffine
a Ii Americana. This is composed OF
bread crumbs, soaked for half an hour
squeezed dry and mixed with sliced raw
v,r,1nc
A little chopped sausage will be added.
One of the Vanderbilts will have theil
turkeys prepared after the fashion adopt
ed in leading French restaurant
The stuffing is made up of bread
crumbs, pate de foie gras and trutf1es
highly seasoned. After the turkey has be-
gun to roast Il pint of dry champagne
is poured slowly over it. 1t is a delicacy
to be desired only by those whose palates
tioning it's being delightful, both in flavor
Chef Ranhofer always wraps his tur
keys in buttered brown paper, and gen
orally lines the braziers in which it is
cooked with slices of fat pork. He also
garnishes many of his turkeys with black
olives.
At this same restaurant will be served
an epicure's dish of turkey wings. These
feathers, the tleshy part boned, then
soaked. A saucepan is lined with fat
pork and the wings are moistened with
mirepoiX stock. They are cooked an hour
then drained and set on dish. The
stock is drained through a napkin and
used to moisten a mixture of skinned
chestnuts and chopped celery, cooking
over slow fire until both chestnuts and
celery crush under the least pressure A
little espagnol sauce poured over adds tc
the flavor and the whole is poured over
the wings when ready.-Philadelp
T>innS