The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1896-12-18
Firth DAYS in (sermauv

Everyone has a birthday here. "What
snail we do tomorrow asks one of the
children. And if you carelessly, inno-
Gently inquire, 'Why. what's up tomor-
row. smile of supreme contempt aud
pity announces the fact that if it isn't
nrst' second or third "Feiertase," or I,oli-
day, why, then, it must be a birthday.
or first. second or third "Feiertage."
Here again the stock of small coin comes
INTO play. For, after you have sent the
Wasberwoman's children their supply of
Easter eggs, then Fran II. reminds YOU
that the porter's children should have
their share, and that it is the thing
on the aforesaid "Feiertage" and birth
days to give the servant a mark. And
the children Of the family throw out all
sorts of hints as to how the former
boarder. Miss Brown, had given them a
beautiful hare. last Easter. chuck full of
chocolate eggs The birthday party here
IL not thing of the past. nor is it given
only for the children Young and old.
rich and poor, have, birthday parties,
with birthday cakes candies and flowers
III very sweet old-fashioned sort of
way. Yes. the Germans are sentimental.
II you IKE, but 1t is very beautiful for al.
that, and the laugh is hearty and the
tears are real. Their poetry is all woven
IN with the practical everyday life like
the meat markets which can be seen in
every street, where long strings of sau-
sages are intermingled with blooming
hyacinth and lilies of the yalley.--Berlin
Correspondent Rochester Post Express.
Kitchen Arrangements.
The great point of good management
IN the kitchen is to clear things away
as you 60 On, and to be one day ahead
IN ordering necessities. For instance,
gar. AT starting, order in two packets
or each, and as one packet is cleared.
order III another, so you will always be
prepared for an emergency. and the sery.
ant will not be called away from her
regular work to run to the grocer's. -
The kitchen, managed by some cooks is
eyerlastingly in muddle because things
after they have been used. are left here,
lnere and everywhere. instead of being
washed and put away in their proper
places. The mistress of house should
insist upon order in the kitchen, and
also that her cook should get ahead with
yegetables-at least, in preparing them
before they are wanted: that is to say,
with regard to potatoes. tried to get
them pared early in the day. and don't
leave the Smelling of peas, when in sea.
son. until the last moment. 4 dinner il
often spoiled through the vegetab les be-
ing insufficiently cooked 1t is the fash.
ion in some houses to put kitchen
clock on at least ten minutes, plan
that is worth following whore the cook
has tendency to be late. 1t is wonder.
full what a lot of trouble will be saved
by a little forethought and method in the
kitchen; and how time is economical il
every vessel is in its right place. Some
| times one sees the sink laden with dirty
pudding basins, milk jugs. knives and
forks and other things besides. Cooks
will leave stale pieces of bread about
and choppers and boards with fragments
of meat still cljnging to them. This i.
all very untidy and very unnecessary
One great secret of success in cooking is
to have everything clean and fresh: an
other is. "Never put off till the last any.
thing that can be done beforehand;'
thirdly, keep wary eye upon the clock
Madame