The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-05-03
Early Corr. for Fodder.

should be drilled for these purposes wher-
eyer there is any doubt OH this subject.
sometimes, too, drouth late in summer
cuts cuts the crop, destroying that which
ripens latest, while the early corn has
M mt q and is out of the. way of in
jury. Even i'll a season without drOuth,
Ills important to get the corn fodder
cured or put in the ellsilage pit before
the fall rains. The common New Eng
land Flint varieties will not give SO large
a,nulk OF fodder as will the Southern and
Western Dent corn, but they will have
the expense of making and harvesting the
crop. -,~.
me Household Hints.
Chocolate Cream--Take two squares of
chocolate and four tablespoonful of hot
water, four tablespoonfuls of sugar, put
them III a pan and let them cook for ten
o1 cream, put over the hot water pan, add
yQlks of two eggs and the well ten
! whites, Il teaspoonful of vanilla and Il
tablespoonful of salt Cook ten minutes.
Serve hot, or if cold with whipped cream.
Egg Brouill-- Beat four eggs without
separating, add to. them four tablespoon
stock, piece Of butter the size Of a wal
nut, put them in the chatting dish, beat
them up. with fork until they cook to
the consistency of scrambled eggs, dust
with salt and pepper.
Lobster in the Chatting Disll-Cut up
one lobster into small pieces; put into
cha ting dish two ounces of butter, heat
the lobster well in this, then add to it a
gill of stock, tablespoonful of Worcester
shire sauce, tablespoonful of tomato cat
! sup and two tablespoonful of Madeira
| wine.
Sweetbreads with Fresh Mushrooms
Four boiling water over one pair Of sweet
breads, add slice of onion, Il bay leaf,
| piece of. celery. and cook for thirty
! minutes. Put them at once into cold wa
ter to cool them quickly; remove all the
SKIN, take one pound of mushrooms, re-
move the skins, cut them into halves and
quarters with a silver knife, throw them
into the cold water; put two ounces of
butter into chatting dish, put in the mush-
rooms and let them cook ten minutes,
then. add the sweetbreads broken apart;
let them cook ten minutes, then add one
hait cup OF cream, one-half teaspoonfuf Of
salt and dash of pepper, two tablespoon
tuis OF Madeira Wine and it is ready to
| serve.
Tomatoes, in the Chatting Dish.-Take
| two tablespoonfuls of butter, a gill of
stock, salt and pepper; have the tomatoes
with one green pepper chopped very fine
ana cook for ten minutes. Now the
stuffed olives; remove the pits in twenty
four olives, and in the place of the stones
insert the mixture and fill it around.
Make the sauce of one tablespoonful of
butter, Drowned, one tablespoonful of
Hour, one cup, of stock, Il bay leaf, ia bic
spoonful of chopped ham, slice of onion,
Tablespoonful of tomato catsup, table
spoonful of mushroom catsup, let it cook
ten minutes add olives and then beat.
Barbecue of Calves Liver.-Take one
! half pound of calves liver in one piece,
pour boiling water over it, then drain
the water, add hot water, and simmer for
one hour. Break it up into little pieces:
put into chatting dish one tablespoonful of
butter, two tablespoonful of tomato cat
sup, tablespoonful of Worcestershire
sauce and add the liver; stir it all the
| time until it heats, then serve with two
! tablespoonfuls of Madeira wine.
Prune Putfs.-NIix three tablespoonful
of cooked pruncs with three tablespoonful
of sugar, one-half IL lemon, and the beaten
! whites of two eggs; put it in the Grating
! dish over hot water pan and let it stand
ten minutes.