The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1898-03-25

partly from motives of economy and part
" from q superstitious reluctance found
in Spanish-American countries to throw
away q piece Of bread under any circum-
stances. .t: - <-s...
{ Usually in the morning with the cup of
chocolate which is brought to your bed
comes II plateful of crisp toast. At night
with your dinner, If clear soup or con.
somme Is served, you will find that crou-
tons Of bread, either fried in butter or
baked, are served with it. III breuding
veal, beef, etc, the Spanish-American
cook always uses stale bread ground.
The following are a few Of the many
ways in which the stale bread, which nat
urally collects in every house, can be
used to advantage. The reader will see
by the names of the dishes that most are
Srmnish-American recipes:
Migas-Put to soak stale fivc-cent
loaf Of bread in water. Chop fine half a
small onion and fry in a stew pan with
Il tablespoonful of lard; add tomato al
so cut into small pieces, salt to taste,
and pinch of sweet marjoram. A little
red pepper or paprika may be added.
When the onion has Drowned add the
bread, first squeezing the water out of it;
mix thoroughly and set over slow fire.
cream cheese into it and mix. Place on
top of the migas one or two large red pep
pers which have been previously roasted
to bring out the flavor and aroma. Put
on the back of the stove until wanted.
Serve on a fiat dish and place fried or
poached eggs on top of the migas.
Torta de Pan-Place the bread to soak
in water, next make a mince meat as
follows: Cut in very small pieces-do not
fhpn-ha1f Of hnx
frying pan OH the fire with some boiling
lard, to which add some onion chopped
fine; when the onion is brown add the
meat, Il handful of seedless raisins, a
handful of blanched almonds, salt and
pepper to taste, a tablespoonful of sweet
wine, pinch of thyme and one of sweet
marjoram. Have a pan on the fire with
tablespoonful of lard; place the bread
after squeezing the water out Of it in
the pan, and allow the water remaining
in it to evaporate. Take from the fire
and allow to cool; add two eggs to bind
it and salt and pepper to taste. Mix
thoroughly and set aside until wanted.
Next place frying pan on the fire with
small piece of lard; when hot place
about half the bread in the pan and al
low it to brown, at the same time giving
it the shape of the pan and bringing the
bread up the sides; fill the space thus
formed with the force meat, on top of
which place hard-boiled eggs cut into
quarters: next cover the meat with the
rest of the bread, smooth it over with a
knife and place in the oven to brown.
To serve turn it out Of the pan on a fiat
dish.
Cream Sandwiches-Chop an onion fine
and brown it in pan with a little lard
or butter; add about half pound of
cold beef chopped fine, Il teaspoonful of
vinegar, salt, and little paprika; remove
from the fire. Cut the stale bread into
thin slices as for sandwiches and re-
move the crust; place some of the force
meat between the pieces of bread, form
ing sandwiches. Put the sandwiches to
soak in the following cream TO a cup
full of milk add two well-beaten eggs and
a pinch of salt. When the sandwiches
are thoroughly soaked fry in boiling lard
to Il delicate brown and serve.
Bread Omelet-Soak the stale bread in
milk. Break and beat four eggs; squeeze
the milk from the bread and add it to
the eggs, with salt and pepper to taste
Chop small onion fine and fry it, to-
gether with tomato, also cut into small
brown add the eggs and bread; as the
omelet begins to set mix and break it
when thoroughly mixed allow it to cook
In serving fold the omelet in two.
SOpas Hervidas-Place in a pot some
boiled meat cut into inch cubes, some
boiled potatoes, also cut into cubes, and
about the same quantity of stale bread
toasted; pour over this about quart OF
clear soup or stock, and add a little salt
to taste pinch of sweet marjoram and
Il bay Leaf. Allow it to boil up once and
serve.
Albondigas-Soak a stale Scent loaf OF
bread in water. Have ready pound OF
raw beef, chopped fine; squeeze the water
from the bread and mix with the meat
add two beaten eggs to bind, also Some
sweet marjOram. thyme. and salt anG
pepper to taste. Form into balls and rol
in flour. Fry some onion. chopped fine
little lard: when the onion is brown add
the albondigas. that is the meat balls, ant
pour enough boiling water over them tt
cover; place over slow fire to cock
When done remove from the water ant
| add to it a little flour and butter TO form
sauce. Pour the sauce over them.
The following are a few recipes for dcs
serts made from bread:
Ninos Envueltos-Cut homemade
loaf of stale bread into slices half an incl
| thick and pare off the crust. Make Il bat
| ter from pint of milk, two eggs and
spoonful of flour; add pinch of salt
when the bread is thoroughly soaked il
the batter fry in pan; when brown serve
on fiat dish and pour over the ninOs Gu
water, one of sugar, stick of whole Gin
| namon, piece of lemon peel and spoon
| full of sweet wine.
Budin de Pan-Cut a stale loaf O.
homemade bread into slices about lial
! an inch thick and butter it generously
Butter pudding mould thoroughly; coye1
| the bottom with some of the butterei
hrno 4 III ;SsD tI, I. Il
| next another layer Of bread. and SO Oh
| until the mould is almost full. Breal
three eggs into pint of milk; mix thor
| oughly and add a little grated lemon pee
and half a cupful of sugar; pour over tht
bread, sprinkle some powdered cinnamon
oven to brown. When done turn it out.
TIE Gusta-Dry some stale bread in ;
| slow oven; roll out to a powder and pas!
| through a fine wire sieve. Next beat tht
yolks of four eggs as for sponge cake, to
gether with cupful Of sugar: add to 1ht
yolks cupful of the powdered bread, ant
mix thoroughly. Beat the whites to ;
| in pudding dish and put in the oven t,
bake Make a syrup as in a previous re
cipe and serve with the syrup as a sauce
Alfajores-Make syrup from we
pounds Of sugar; remove from the fire am
allow it to cool. Next beat the yolks o
! FIVE eggs; add to the yOlks a little SMee
wine, powdered cinnamon and Glove; III,
thoroughly, add to the syrup, and place
| over the fire; when it begins to thicker
add all ounce of sweet almonds, ground
Remove from the fire and add pound O
the stale bread and mix we'll. When i
thickens turn it out on a pastry board
The board should be we'll sprinkled Will
powdered sugar. Roll out to about hal
an inch thick, cut into thin squares. ant
dust with powdered sugar.-New Yorl
Sun.