The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1896-06-26
Fer the Cook.
Sf1ETEfERN U1XHES

FREQUENTLY ST htG III some Northern
cities and it has bptpni$ ft'ite common
with some hotels to serve one S3tlhern
meal week, or even to have one d;(y
of Southern menus. The difference iii
the tables comes not SO much either
from difference i'll actual food as
in manner of preparation, and fash
ing differ in very few details.
The Southern hospita lity which is so
proverbial comes largely from the fact
that the hostess in the South does not
consider herself worthy the name tihless
she has set before her guests some slight,
daintily served refreshment. If it is IN
the morning there is always fruit Or
salad brought to the verandas and in the
afternoon there is cake and wine or iced
tea.
There il very charming Southern
woman whose home is in milwaukee,
now who abides by this custom to the
delight of her friends. There is al
ways a pretty dish of homemade candy
on her sitting room table, and fruit and
cake to he served at Il moments notice
and as the regular thing. The custom
is dear to the hearts Of manly Northern
people when someone else practices it.
but dispensing hospitality is better still
and the trouble is really very slight.
Menu for Southern breakfast:
Cantalopes.
Fresh Figs with Sugar and Cream
Sliced Raw Tomatoes
Fried Chicken. Hominy.
French Coffee.
Tomato Salad: Corn Pones:
Dreamed Potatoes. Pressed Chicken
Annie H E'dht ,,rn,ts Olives icco Tea.
DINNER.
Ux-Tail Soup.
Stewed Terrapih. Shad.
'>0'''' Rice. sweet Potatoes.
Fruit, sherbet.
Coffee.
Beaten Biscnit-TWe pihts of -four. one
teaspo6nful Of lard, one teaspoonful of
salt; mix to very stiff dough with equal
parts of sweet milk and water; beat for
thirty minutes. If kheader is used
run the d6itgh back and forth through it
until rather soft ind perfectly smooth
Roll and cut, marking each biscuit with
a fork:
chicken with a little lard slightly
Drowned; in the same gravy fry two
quarts of echra and sliced onion. Put
the gravy into pot and add one gallon
of boiling water; let the mixture boil
slowly: add one quart of tomatoes with
the juice strained off, four ears of corn.
a pod of red pepper. a handful OF Lima
beans, two or three Irish potatoes; sea
son. Boil until the vegetables cannot be
DISTINGUISHED. then pick out the bones of
the fowl.
Hominy-Wash in cold water and put
to soak the night before cooking, then
boil from four to six hours. adding more
warm water from time to time, stirring
occasionally to prevent burning. Hominy
will keep several days, in cool place
To fry, put little lard in skillet, put
in the homny, sprinkle with salt, pour on
a little water, cover and do not disturb
until ready to serve. Then take out
with large spoon. turn knife under
the crust formed and place it on top.
Spiced Oysters Strain the liquid from
two quarts of oysters, add one table
spoonful of salt; boil, and add one table
spoonful of white pepper, one of allspice
ters. When done take out the oysters
and drop them in cold water. Add half
pint of vinegar to the liquor as soon as
it boils. strain and pour over the oysters.
Pate de Foie Gras, Boil calf's liver
till tender in slightly sailed water, then
cut in pieces and rub gradually to
paste with melted butter. a little cay
enne, half nutmeg, cloves, mace. Il tea
spoonful of Worcestershire sauce, one of
French mustard and Il little sailed boil
ing water. Serve cold with buttered
rolls or milk biscuit.
Southern Bread-Two cups of white
cornmeal one cup of boiled rice, three
eggs well beaten, one tablespoonful of
melted butter, two and one-half cups of
milk, Il Tablespoonful of salt and ono of
soda. Beat we'll for thirty minutes and
bake quickly in shallow pans.
Moonshine-Beat the whites of three
eggs to stiff froth and add gradually
six tablespoonfuls of powdered sugar;
beat we'll for thirty minutes then beat in
one heaping tablespoonful of preserved
peaches minced. Set on ice until thor
oughly cold. Serve with favored
whipped cream, placed first in small
dishes with the moonshine on top.
Lemon ey-comb-Sweeten lemon
juice to taste, put in the dish from which
it is to be served. Mix the white of an
egg well-beaten in a pint of rich cream
and a little sugar. Stir it briskly and as
the foam rises put it on the lemon juice.
Prepare some time before serving.
Boiled Rice-Wash the rice thoroughly
in hot water; place in Il rice boiler, cover
with water and cook till every grain
stands by itself. Cook without sugar
and do not stir while cooking. Allow to
steam before dishing; serve with butter
or gravy.
Baked Ham-Boil the ham and remove
the skin; rub the top with beaten eggs.
spread with bread-crumbs and place in
the oven, the pan resting on two fiat
sticks. Basic frequently with two we'll
beaten eggs to which have been added a
><C