The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-04-05
Household Hints,

Bubble and squeak is an old English
dish, but one worth adding to the family
menu of today. This is the way to pre-
pare it: Slice cold corned beef thin, sea
SON with pepper; then saute with little
butter in a frying-pan. Brown some cold
boiled lie! cabbage in frying-pan; Then
scallop dish, having the first and last
layers of beef. Over this pour a sauce
of melted butter, sliced cucumber pickle
and a bit of minced onion. Bake and
serve hot.
For good supper dish nothing is bet
ter than lobster bordelaise. Select a
coral lobster weighing about three
pounds, plunge it into boiling water and
move the meat from the shell and cut
into small bits. Add dozen musll-
rooms, also cut into small bits. Put in
frying-pan three tablespoonfuls of olive
OIL. When hot add three small onions
cut.very fine. Let the onions fry until
light brown, then stir in a tablespoonful
of Hour, mix we'll, and add, slowly stir
ring all the while, half pint of soup
stock: Let the sauce cook we'll for five
minutes; then remove from the fire and
stir in the juice of half lemon and Il
claretglassful of white wine Return to
the fire and add the lobster meat Let
all cook until thoroughly hot, but do not
allow it to boil.
Swiss savory is especially nice of Sun
day.evening teas in hot weather and is
easily prepared. Scrape or CRATE one
fresh and rather soft; pound it with the
I yolks of four eggs and three-quarters of
/ a pint of cream; stir in a teaspoonful of
kirschwasser, pinch Of salt and little
grated nutmeg. Heat a piece of butter
ina saucepan, or rather fireproof dish
suitable to send to table; pour in the
mixture, stirring carefully, steadily and
a smooth, thick paste is produced; serve
at once on hot water dish, and, as be-
fore stated, in the same utensil in which
the preparation has been cooked
A tomato soup that will help the Lent
en- menu is made from a quart can of
tomatoes and pint of cold water. Put
these together i'll saucepan. and in a
ter, adding when hot large onion cut
fine. When the onion is colored stir into
the butter one tablespoonful of -four and
add all the tomatoes. Season with one
tablespoonful of sugar, one teaspoonful
Of salt and one teaspoonful of pepper.
Put the saucepan on the fire and let the
contents boil slowly for twenty minutes.
through fine sieve and serve with bread
| cut into dice and fried crisp brown, or
small squares of toasted bread.
| Little fish plates are shown for serving
small fish or the popular fish scallop.
They are in the shape of realistically COL
| ored small fish sufficiently followed out
along the slender form to hold the food.
Those who are fond of cheese dishes
will probably like a new salad made
Emay be grated and disposed of in this
+ way. Boil an egg hard, and rub the yolk
!. to a paste with Il tablespoonful of olive
OIL: Season with teaspoonful of salt
and Il quarter of a teaspoonful of white
pepper. Mix with it quarter of a
| pound of grated cheese, a tablespoonful
of tarragon vinegar, rub until perfectly
smooth, and serve on crisp lettuce leaves
| with salty waters. Canned shrimps of
| the best brand make the best salad if
served with both lettuce and tomatoes.
PiEpare the Tomatoes as when they are
to@be filled with chicken salad, that is,
peel them without breaking, scoop the
seeds and juice from the center, and
cover with a plain French dressing.
Then arrange on Il dish and fill the hol-
lows with the shrimps, which should also
have been covered with the French dress
| ing a little time before using. Serve on
| lettuce leaves, and put a teaspoonful of
tomato. This is too rich for dinner salad,
| and is best for supper or luncheon.
| Baked hominy is often good dish to
serve at dinner with meat in the place of
potatoes. To keep it from being dry or
heavy it is improved by adding an egg
and milk. Use that which is already
cooked, and to each cupful add a table
spoonful of melted butter, teaspoonful
| Of salt, one or two eggs and cupful of
milk. Add the beaten yolks to the milk,
add the salt and mix with the hominy
| Beat the whites of the eggs stiff, stir in
| lightly and brown light color in a
pudding dish that is well rubbed with but
| fer