The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-01-11
Oysters.
Palestine Soup.
Fish Zephyrs.
Braiscd Turkeys.
PURGE of Vegetables.
Mushrooms au gratin.
Baked Hahn.
Benedictine Eggs.
Plum Pudding.
Mince Rolls.
Ice Cream Croauettes
with Port Wine Sauce.
orange Salad. Coffee.

The oysters will not be served on the
alf-shell, with lemon but in broad, quaint
little goblets, on Il bed of crushed ice
dashed with Worcestershire sauce, and
accompanied with wafer-like sandwiches
of brown bread and butter
Here is the recipe for Palestine soup,
which is a very delicate and delicious in
production to a holiday dinner: Wash and
peel several Jerusalem artichol<cs, and lay
them in Il stewpan with a tablespoonful
.of butter, a slice of ham and small
bunch of parsley. Cover closely and place
over Il gentle fire for ten minutes, giving
an occasional shake to prevent sticking
or burning. Then add enough cold water
to cover the artichokes entirely, and boil
gently till soft. Rub through sieve,
mix the water in which they were boiled
with them, add pepper and salt to taste
and as much boiling milk as will bring
the soup to proper thickness. At the
moment of serving stir in half a pint of
cream made hot.
Fish Zephyres-These dainty croquettes
should he Il delicate golden brown. quite
crisp on the outside and the inside soft
and creamy. ANY white, firm fish will
answer; it should be boiled, the bones
carefully removed and the flesh shredded.
The foundation of zcphyres. that which
binds the ingredients together, is cream
sauce made as follows:
In an cnameled saucepan place a table
spoonful of butter; when this begins to
boil stir i'll gently a dcssertspoonful of
flour; when quite smooth thin with half a
pint of milk or stock, if preferred season
with pepper and salt; when the flour is
entirely cooked and the sauce is perfectly
smooth take it off the fire and stir into it
a pint of the fish flakes mixed with half
Il teaspoonful of grated onion and the
same Of chopped parsley: After having
well mixed the meat and sauce, turn it
out to get cold; when it has formed into
a stiff jelly have ready half pint of
grated, sifted bread crumbs and two eggs,
well beaten, seasoned with pepper and
from the crumbs. Roll the fish jelly into
shape; then roll into the grated crumbs,
then the beaten eggs and lastly into the
crumbs again. Fry in boiling lard, taking
care that the balls are covered. Serve
on oblong slices of bread, with crusts
trimmed off and fried to light brown in
little butter. Arrange the zephyres on
Il dish covered with a folded napkin and
garnish with fried parsley.
Bruised TurkeX-This should be pre-
pared and stuffed in the usual manner,
with veal forcemeat or chestnuts stewed
in gravy till tender After it has been
neatly and firmly trussed, put in stew
pam, with a few ounces of fresh butter,
and turn it about over brisk fire until
5anotler pan upon /, be-! of mixed herbs
and vegetables that have been cut in
small pieces; pour in enough stock to cover
cover the egetables--barely cover them:
lay a sheet of buttered paper closely over
the turkey: then put on the lid. and cook
very gently over a moderate fire, basting
frequently with the liquid in the pan, un-
til the cooking is satisfactorily completed.
By the time the turkey is thoroughly
done it will have absorbed the full flavor
of the stock and the various vegetables,
and, consequently, the flesh will be ten
der. rich and juicy. But in order to ac-
complish this most desirable result the
process of cooking must be slow, and
great care must be taken to see that the
contents of the pan never reach the
boiling point. but only simmer all the time.
1t is by paying strict attention to this,
and by browning the bird quickly in the
first place, and so retaining all the IA tural
juices, that braising can be rendered
vastly superior to boiling or roasting.
used in the pan through sieve and
lay them in the dish. No one will know
exactly what this PURGE is, but every
one will enjoy it.
Mushrooms au gratin-Salt them light
~, roll them in arrowroot. and fry to a
pale brown in butter. Put them in a deep
dish; cover with rich bechamel sauce
deira wine; cover with rolled, Drowned
bread crumbs: stick little bits of butter
among the bread crumbs; bake to a light
brown, and serve boiling hot
Baked Ham-Those who are accus-
toned to boil hams should try one baked
for change. None of the juice is lost in
the water, and the flesh is as tender as if
it were braised the flavor full and mellow.
Soak the ham in cold water for at least
twelve hours; wash it well. dry it and cut
off all the rusty parts underneath, trim
ming neatly. Wrap the ham in inch thick
in 4 dough made of flour and water; put
the ham thus covered in baking dish and
When done, let it cool little; then crack
off the crust, remove the skin of the ham
with it, and dust over with grated bread.
Benedictine Eggs-Six very small rounds
of white bread toasted, rubbed with onion,
sailed and put in the bottom of the salad
bowl; yolks of six hard-boiled eggs, six
cold boiled potatoes sliced fine, six cold
sliced thin: whites of the eggs chopped fine
and pinch of Hungarian red pepper. Rub
the yolks of the eggs to a smooth paste
with olive oil; then add all the other ingre
dents in order, except the paprika-the
red pepper. Toss and turn them about,
and cover with mayonnaise dashed with
paprika. 49,, ---} .-s
lce-cream croquettes are charming imi-
tation Of chicken croquettes in form and
color. The brown little pyramids, made
firm by a large proportion of chopped
blanched almonds, rest on bed of WHIPPED
cream-tinted with port wine-instead of
mashed potatoes; the golden color of the
crust is produced by pounded roasted al
monds, and the parsley on the apex is
copied in shredded green conserves.
The orange salad is to be served and
eaten with the coffee-a French fashion.
For this, cut four large oranges-peel and
all-in slices, lay them in a glass dish,