The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-06-14
Hints for /, 8 Cook.

81 3
s, i. s, ]. ss 3. 4, ,..s,.
I'M 8 u''4 !. =, ? DPS
10y s,pflhg lalleappe comes at q season
NM .ne Wihser orange nus paiied upon
NY 5s!e nhu 'he ,,I afe no native fruits
therefore Etne cOmpara-
acld SRA WDeTry pine tso called
IiIe - ~ crimson color rather than its
nayorl q an acceptable luxury. This lit:
~ . .;..pp now nfonght III such
suuln,Iltles 10 narket tiaf.its frequently
! retails us low as . cents apiece No fruit
loses 20 much u long transportation from
Trllpenilg OH slipboard as the pineapple.
NOSE 9, Ina grow, the COASTS are
IN ~ u hayor % those w, mat rpen IN
M saluens 11iiaild. Inc pineapple, like
iaeetl9i oMt OF the SOUND OF the human
Wy. - attalns ITS finest quality under
s as,s' 1euiflyatloli. 81. Il III,
Il, ~! ne stfa wpefrF pineapple makes dc.
5I l.sls,, heei ana eut Ill small pits
sIfaWDierfF IhneapJie: COOK
IL ,eaiof9ngny Until II IS SOFT niarna-
...un. t nhhis sasaf enough TO sweater It
NJ ,i,,, 80 na III sur " an even teasRoohrul
fla W a,s.alen iliSet' y paste Win Ut
lemnns is, In, ,,;a, h.lu =, n,t q
l,oiII II, fha ,,is,nnnla md sot ti,o Z,
The Ioyen IA hnka IN. ,1n,,t ha)f ~, hn,, -
Beat the whites &c three apgs ~ AIN
5fruth, Add three oven tnIiesnnnnfu,s &c
powdered sugar md the i1,icr If half =
lemon. Spread this mernyue over tho
pie roughly: d smooth meringue is not a
success. Dredye the meringue with n liz
tie powdered sugar, and set in Il cool oven
Tor. Q bout fifteen minutes, when it should
pesco ip', q delicate straw color: If the
oven wen - 100 not, open the door slightly and
lett cook in this way. 1t is essential
that4it should cook slowly. Serve the Die
cold e Il .a..,.-.-...
f,Ilieapple ice cream is one of the MOST
excellent desserts. The strawberry piiie-
apple may be well used for this purpose,
for it ia ther improves in cooking Peel
and cook Il large pineapple lit be-
comes i marmaladc. Press it through
g hne puree sieve. There should be about
~ pint Of the pulp. Add large table
spoonful of gelatine which has been
soaked i'll a gill of cold water. 1t should
S " s1uueu WINE the pineapple IS yet not.
sLllnl u quart OF ICE cream Tut over
( I .ii Hre e PINT or milk; When 1T bolls add
me ,ll Volk i q O. three eggs which have been
ess:li .aeIii'sSNltn cup OF powdered sugar
s sur TINS mixture thoroughly. but do not
and freeze; when the creali1 is frozen add
the pineapple PURGE, beat it in thoroughly
and LET the cream stand about ten min
lltes. The pineapple must be cooked with
its own weight Of sugar in order to nre-
vent the fruit from becoming hard. lev
and flavorless in the cream. rs if wo,,ld
if "a fresh pineannle were nsed New
York Trih,np N'lp'e WIZ "'eu' We"
Pot, tnoos, -, r,.. ~, 1,,.,,,a,;s .o+4
cbaf Of the M ~ oi,i iahfo,s hene11
fn,la,., NiM.u ss sluo, furnishes tne
eipt cold ba;ied @ nee nd '1no tho
in 4 steWna1, add baif - cnnf1} "f orne,,,
and half an ounce of butter. season VIII
half ninch each of saIt and nonnnr and
the third of . nincb Of nutmep t STR we'll
With 4 wooden snoon. nlaca fhen, in .
dish a. silver dish nreferredl snr;nkIo
over them two tahlesnoonfuls of ora tod
parme.a1 cheese and two t,l1asnoonfuIs
"a fresh hrn1d rrn,nhs w" s,,read ,1"i nr ",r
thani ) Moon nf h,I++o,. flo o;.a "f =, ,,,,+
thon Tlaca Tho d;sh ~ tj,a "~nn ftor
tpn minnfes v;,nn q ,fo'G~ ,,o1,io, ..nl"r
serve :. e'0n
- ~, - .a ~ 49,.
sha,,'1 II 9" w, ra.hmror MS, ms oiSn tneIc
s mn..4 gsss d.: nah h ~ eheIe a:e .%l'
a,;, - ~ ne pio'iueu aot ny INA .era's re-
a u.leu del siA pelsois are four esss, oiie
~ ai .ei'sloytui
hi.s,,aanf, ,is 81 CIV +aa.,'onnf',s ~
fine bread crnmhs ami half y ",,nfni ~;
milk. First butter the little dishes. Beat
the whites of the eggs to stiff froth and
add the yOlks and seasoning to them.
When these ingredients are well mixed
add the cheese and then the milk. Pour
the mixture into the little dishes and sprin
kle bread crumbs lightly upon the con-
tents OF each dish. Bake for eight min.
utes IN moderate oven. These arc
suitable for a course in Il dinner or for
a dish. at luncheon or supper.
Z. III order to be successful one must not
be sparing of butter when greasing the
mould A charlotte rusi;e OF jelly mould
answers well for holding the potato. a
pretty way to serve the casserole is to
turn it out upon a buttered tin sheet;
cover with beaten egg and brown in the
oven. %
5s Egg Salad-Mdsh the yolks of three
very fine and add to them half tea
spoonful of made mustard, an even tea
spoonful of salt and a pinch of cayenne.
Now add very slowly, stirring steadily,
three tablespoonfuls of olive oil and the
yOlk of one raw egg and lastly add one
tablespoonful of tarragon vinegar. Peel
the six eggs and set each in cup of let
tuces leaf. Mince the three whites small
and put them around the dish, pouring
the sauce over ALL, Or the eggs, can be.
cuttln halves lengthWlse and laid i'll the
lettuce leaves. II = = r.
Ginger Gens.Beat half Il Gun of but
ter sto1a cream: heat lightly one cup mo-
lasses: add to it half cuD of boiling water:
take all from the fire and add half tea
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