The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-02-01

bakers yeast, with one tcaspoonful OF
salt, Stir in flour enough to make stiff
batter. Do this about dark, and put
IN Il warm room to rise. Later take one
quart of milk warmed to blood heat,
put in it one and a quarter pounds of
nutmeg, and one tcaspOOnfuI Of sale
ratus: Mix these well together; then
pour IN the sponge Of yeast and mold up
with flour enough to make it 40 stiff
az biscuit dough, work well, and be
careful not to get it too stiff Let this
remain in warm place MI night. In
the morning mold out the cakes about
the size OF an cgg., being careful not to
work them more than is needful. Pint
III the center of each one or two raisins.
As you mold them, lay them on n mold.
lng-bOard, aud set them III n place M
warm as possible. without 6vefheating.
Let them now rise again until very Light,
when fry in boiling lard After taking
them from the kettle, roll in powdered
sugar. and lay them out to cool. Do
i.ot PIE thcm. That last sentence is
underlined in the recipes.
Inc following is quite new savory
called Beignrts Ia Cardinal, which I
nave little doubt will find flavor in the
eyes of mankind. Take the soft rocs
from three. or four fresh behring's, saute
them lightly III butter, then cut them in
two, sprinkle with little cayenne and
lemon juice: and roll up each piece in a
and fry to nice light brown in plenty Of
boiling fat; Have all ready prepared
some rounds of fried bread covered with :,
slice OF cooked tomato. place beignet in
the middle of each. and serve at once,
sarnlsfled with parsley. To prevent the
to, tomatoes from shriveling up. the slices
ing ssprinkled with pepper and salt. they
should be placed on buttered baking
tin with little piece of butter on each
anu cooked for ten or fifteen minutes in
not oven; scatter them with very fine
iy-choppcd parsley before laying them on
the fried bread.-Philadelphia Times.
Oyster Gocktail-Mix together eight
drops Of Tobasco sauce. onc-half of n
teaspoiful of horse radish, one-half tea
spoonful OF vinegar, one teaspoonful of
iemon-juicc. one-half Of Il teasp,onful of
tomato catsup Add eight oysters and
serve in cocktail glasses. Talk.
Lemon Ginger Icc-Four lemons, one
quarter pound candied ginger. one pint
sugar, on" quart Of hot water, one ta-
blesIOonful of gcatnr. Soak the CELIA
tine in onc-quarter cup of cold water
Pare off the yellow rind of the lemon.
cut ginger into small pieces, pour on the
boiling water; cover closely for ten min
utcs Add the Iemon-juicc and sugar.
strain ana freeze.
Marrow-bones are delicious garnish
for a. hroilttl Stca k. Have the butcher cut
the hone into pieces about three inches
long and cover the ends of each bone
with thick paste made from flour and
water, tie separately in piece Of cheese
| CLOTH and cook for thirty minutes in
salted water. Remove the paste from the
ends of the bones and carefully shake out
the marrow. Keep hot until the steak il
ready to use. Then cut in inch pieces and
lay on it. If one choose. this very good
dish may be still further improved by
serving with the steak Il Bernc;lise sauce.
An excellent sauce to serve with cold
meat is made from grated horsera,lisll, the
yolk of an egg and whipped cream.
Squeeze every particle of vinegar from
three tableSpoonfuls Of the horseradish.
and mix thoroughly with the yolk of an
egg and Il halfteaspoonful Of salt. Add
six tablesl~onfuls Of whipped cream and
mix again. Serve in a small dish by IT.
self. or put OH Il platter with cold meat or
poultry. arranging the slices about it with
border of parsley.
When you come to the shell of nine
| apple or Edam cheese do not throw it
away. but bake some macarOni in it.
cooked in the uslla! way and then mixed
| with Il cream sauce. Send to the table
| in the shell, which should be placed on a
llipklIl liIl OH Hill ulSIl.
Put pint of stale bread and ii pint of
milk into deep bowl, and after covering
let them stand over night in warm
place. In the morning rub through a
| colander and add to the mixture Il tea
| spoonful of salt, two tablespOOnfuls of
sugar. one teasloonful of soda (previOus-
~ dissolved in two tablespoonful of cold
| water), one cupful of flour and two eggs
beaten well. If you choose you may also
/ lsx.1,k
and . should you have a few
Twill be improved by using it at
kilis point. 1t takes more time to fry
these cakes than the plain flour griddle-
cakes.
: Here is thoroughbred recipe that all
devotees of bona fidc plum pudding can
make at once. and rest in the satisfaction
that their plum pudding will be to all
others as the sun is to a wax taper.
The recipe is more than a century old.
! and in many a famous English castle is
the only guide employed when the Christ.
mas pudding is to be made:
One pound of stoned raisins. soaked in
! one-half Il gill of good brandy while the
other fruit is being prepared. Two ounces
citron peel, one ounce lemon peel, one
and blanched almonds. one pound washed
curraRts, one pound of suct rubbed with
four tablespoonfuls Of flour. one pound
! sugar, one pound bread crumbs. one
ounce grated nutmeg, one teasWonful
salt, two dashes Of cayenne pepper, over
all to be poured two gills of sherry.
Cover the bowl containing the pudding
so. that it will be alright. keep it in a
cool place two or three days. Just before
boiling the pudding add eight eggs and
enough sweet cream to moistcn it. Boil
or steam five hours. as long time as
possible before it is to be used. Hang
it in a cool. dry place until one hour be-
fore it is to b. served, then boil it one
hour.
Brandy Saucc-Eour tabespOonfuis
of good brandy. same of white sugar,
stirred together until the sugar begins to
brown. then add one pint of boiling
water. eight whole cloves. the rind of two
lemons and eight tablcsmonfuls of sugar:
boil five minutes and pour into Il hot
bowl containing the juice of a lemon and
two gillS of fine old brandy.