The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-05-31
Household Hints.

Household Hints. ...,..si
| Carrots Flemish Wny-~Boil six or
eight gOod-sized carrots until tender.
Gut them into stars or dice, then stew
them With i've. small onions, Il sprigI Of
PEPPER, three fonrths of a pint of good
gravy, OF q little melted butter. ;. Serve
very hot. sfs:ss5 ..'' ".>'7' .s''
Mock Bisque-Stew olle.1lalf ca,iof to.
! matOes until soft enough to strain easily,
then into them olle-half saltslpUrfui
| OF baking soda dissolved III d little hot
water. Put one quart of milk iii doll-
BILE boiler, cook together one tablespoon
fnI Of water and one Of cornstarch, add
enough OF the hot milk to make it pour
easily. then stir carefully into the re-
mainder Of the milk and boil for ten
minutes Add the remainder of one-third
or cup of butter, one teaspOOnful of
white pepper. Then stir in the strained
tomatoes and serve very hot.
Orange, Tartlets-Take out the pulp
until tender and then beat them to Il
paste with twice their weight in sugar.
Then add the pulp and the juice of tho
oranges and piece of butter the size
of a walnut. Beat all these ingredients
well together. Line some patty pans with
rich puff paste, lay the orange mixture
in them and bake.
4 !
head of celery and cut it into half-inch
pieces. Put it into one pint of water and
cook tillyery soft. Mash in the water
in which it is boiled. Chop fine one table
spoonful of onion and cook it in one pint
Of milk for ten minutes, then add the
milk to the celery. Pass all through a
fine strainer and return to the fire. Cook
together one tablespoonful of butter and
one Of flour until smooth, but not brown.
Stir it into the boiling soup, season with
salt and pepper, strain into the tureen
and serve.
Ground = Rice Pancakes-Sct pint
of new milk in IL very clean sauce
pan, and when it is scalding hot stir
in two tablespoonf,lls of ground rice pre-
Of cold milk, keep it on the fire till it
thickens, but do not let it boil put it into
| Il bowl to cool, stirring in gently one
quarter of Il pound of fresh butter. When
cold add two ounces of sugar. Il little nut
meg and four eggs wetl lbeate with a
pinch of salt. Drop enough Of this MKT.
it a nice light brown. Sift sugar over
| them, roll them and serve with lemon cut
| and laid around the dish.
Puree of Green Peas-Soak one quart
of dried peas over night, put them in one
quart of boiling water and cook until
| soft Mash them in the water in which
they were boiled and run through a
strainer, gradually adding one pint of hot
pulp from the skins. Return to the fire
to boil again. Cook together one table
spoonful Of butter and one of flour until
| smooth, but not brown. Stir into the
boiling soup, then add half Il teaspoonfu
Of salt, one-quarter of a teaspoonful of
pepper, half Il teaspoonful of sugar and
one pint Of hot milk or cream. Serve
boiling hot
Buttered Eggs-Melt four ounces of
| butter. Mix with four eggs we'll beaten
| leaving out the whites of two. Stir it
! over the fire till mixed. Make some toast
! and spread the slices with anchoyy paste,
| then put on the egg mixture lightly with
d fork. Cut the toast in four pieces
Chestnut Soup-Boil three-quarters of
pound of chestnuts until they will peel
easily; put them into a stewpan, sprinkle
with salt and leave to steam soft and
mealy. Work through wire sieve; put
| a piece of butter half the size of an egg
into stewpan. and, when it is melted,
| add Il finely minced onion and few
| mushrooms. if obtainable. Dredge in a
| tablespoonful of flour: put in the chest
| nuts and stir in enough white or brown
| soup to give it the consistency of IA
creamy batter; let it boil up: Serve with
sippets of toast. AS thickening Of
PURGE for any kind of good white soup
chestnuts are very delicate They take
| less time to cook if the outer rind is first
peeled off, and, when they have been
scalded. scrape off the inner peel, boil
| and steam them and dry; then pass
them through sieve. About pint will
| thicken a soup for a small party.
Hominy Croquettes-To a cupful of
| cold boiled hominy add tablespoonful
| of melted butter and stir hard, moisten-
| ing by degrees with Il cupful of milk,
beating to soft light paste. Put in a
| teaspoonful of white sugar, and last, a
| well-beatcn egg. Roll into oval balls
| with Toured hands, dip in beaten egg,
thin cracker crumbs, and fry in hot lard
! Bell Fritters-Put a piece of butter the
size of an egg into Il pint of water, let it
boil a few minutes, thicken it very
| smoothly with Il pint of flour. Let it re-
| main short time on the fire, stirring
constantly that it may not stick to the
| pan. Then pour it into Il bowl and let
| it get cold. Add six eggs, breaking one
| at a time, and beating it i'll till all are
broken and the dough is quite light. Put
Il pint of lard i'll Il pan and let it boil,
and then drop the butter in. When the
| fritters are brown and crisp serve them
| up hot and sprinkle with sugar.