The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-07-12
I'd Will certainly breed disease. This can
be avoided by tagging before turning out.
Hints for lie CEok:

Hints for the Cook.
There should be a large supply of sand.
Wleilfs, which are always the piece de re-
slstance, OF an outdoor lunch. Cheese
SANDWICHES, by way of variety, are excel
lent Thin slices Of the cheese should be
PLACED between very thin slices of bread,
and II the cheese il toasted first the sand
W1ches will taste even better. Everyone
knows how delicious are the sandwiches
OF pate de fule gfas. caviafe and the vari-
Gus nbtted meats, but comparatively few
IRE aWate that tile most tempting sand
Wiehes ettn he made by spreading, thin
slices Of Viennd or homemade bread
LETTUCE. Of watefcress: Chopped ham,
CHICKEN AID hdtd-lJpiltd eggs are desira-
DE for these ltinffieoi goodies. After
btiila made tile sandwiches should be
daintils wrapljGd i'll bltttercd paper, which
keeps them fresh and cool.
The usIialy mop0tonoi1s picnic menu is
given am agreeable change Ivy ding
boil The eggs hard, afterwards removing
the shells. Cut carefully in halves with
Il silver knife and take out the yolks;
mash these fine with a silver spoon. and
add enough niayonnaisc dressing to form
Il smooth paste. With this fill the empty
halves, put them evenly together and
fasten with tooth picks. Wrap each egg
i'll white tissue paper and keep Oh Ice
until you are ready to pack the hamper.
Caulitlower prepared as a salad is an
excellent dish for a PICNIC. and is easily
prepared. Olives aid pickles should find
place in the hamper, so should plenty or
salt and pepper. Only very necessary
dishes-such as cups-should be taken,
and few kiilves; forks and spoons. The
use for butter, lard, etc. will be found
to be Il very good substitute for chifla.
The camping-out sensation will be in
creased and the enjoyment and hilarity
of the party will be greater if most of
the table paraphernala be left at home.
Pineapple or. lemon sherbet is always
welcome at these Bohemian parties. and
is far preferable to the vie liquid usually
furnished at picrics and disntied by the
quite Invaluable. 1t is now put up in
small capsules, which, when dissolved in
boiling water, makes a very refreshing
drink. Take along generous supply
of Japanese paper napkins, and. above all
things, don't forget !; corkscrew.
Frozen Beef Tea-Put a sma II pail i'll
/; wooden bucket and surround it with
no salt in the pail. Put cold beef tea in
the pail, and let it stand for about ten
minutes. AT the end of that time take
the cover off the pail, and scrape the con-
gealed beef tea from the sides. Beat well
and then put back the cover. Do this
two or three times, and the tea will be
frozen smooth. This is excellent for i'll
yalits who must have all their food cold
Steamed Bee1stcak Pie-Cut three
pieces and put it at the bottom of a
stewpan, together with Il half-pint of
water, one carrot, one potato, two small
onions, all sliced. salt and pepper to
taste. Cover closely and let it simmer
on the fire. make stiff dough with half
a pound of flour, one level teaspoonful of
baking powder and Tablespoonful of
finely chopped suet. Mix the dough with
water. roll it out the size of the stew
pan, and put on top of meat and vegeta-
bles. Let it simmer two hours; then
serve in a hot dish with gravy.
Dainty Whole-wheat Gems-A tested
recipe for wholewheat gems calls for
two cupfuls of the flour mixed with a
of sugar. Separate the whites and yolks
of two eggs, beat the yolks light and
add a cup of sweet milk. Il little ut Il
time, beating all the while. Stir this
mixture into the -four and when smooth
and light add a cupful of lukrwarm wa
ter. Beat the whites to Il stiff froth and
add to the batter; fold them in lightly
that have been thoroughly CREASED. Bake
in IL quick oven from twenty to twenty
five minutes.
Swectbrcads with Pcas-Iet stand i'll
cold water for an hour or two, parboil,
remove rough edges, membranes, etc:
put in cold water and keep on ic" until
wanted Heat sweetbreadS in a tea
spoonful of butter, and when in danger
of burning add one cup strong beef or
veal broth. celery leaf chopped fine,
salt, white pepper and one-half teaspoon
full of Drowned -four. Turn the sweet
breads and set back when reduced one
half. Open a can of green peas tsma|l
French are preferable, and after rinsing,
warm thoroughly. with salt pepper and
tablespoonful of butter. Serve the sweet
breads and peas together.
Cream Of Squash Soup-Wash one
good-sized summer squash and cut it into
pieces; put it into Il saucepan with one
quart of chicken stock; stew slowly thirty
minutes; press through !; colander and
return to the kettle; add one pint of milk.
Rub together three tablespoonful of flour
and three tableSpoonfuls of butter; add
this to the boiling soup; stir until smooth
salt and pepper, Il tablespoonful of onion
juice, and serve.
Bisque of Preserved Ginger-Take one
fourth of q pound of either preserved or
cantlied ginger. one-half cup of sugar,
Juice of one lemon and four cups of
cream. Cut the candied ginger into very
small pieces. Make hot syrup of the
sugar with a few spoonfuls of water. and
squeeze the lemon into it, then put in the
ginger and let it soften so that it may i'm
part the flavor to the syrup. Put the
cream and ginger and syrup all together,
freeze, beat up and serve.