The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1912-05-10

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sage meat (if the former squeeze tho
meat out of the skins) and make into
small cakes each sausage making two
cakes. Sprinkle little finely chopped
onion on top of each cake. Make the
potato pulp into thick round cakes,
and put a sausage cake on top Of each.
Place in a well creased bag. Close 1t.
and cook In a hot oven tor fifteen
minutes.
Old-fashioned Irish plum porf:dge.
Soak half a pound Of oatmeal over
night in cold water. At the same time
soak four ounces of well washed cur
rants in another dish. Grease oas
we'll, drain the currants, add them TO
the oatmeal together with bit OF put
ter the size of walnut. Mix, place IN
the bag, close, and cook for fifty min
utes in a moderately hot oven.
Wednesday.
Let the dinner be roast and stuffed
breast of mutton.
Take a lean breast of mutton four
pounds weight, getting the butcher to
bone it for you. Make stuthng with
two ounces of stale bread crumbs,
dust of salt and pepper, timely
chopped onion, and heaped dessert
spoonful of minced parsley, or. II
pressed for time, little finely pow
dered mixed sweet herbs. Add good
lump Of dripping or cut little lat
from the thick part Of the breast, chop
this finely, and use instead OF dripping
Bind if possible with an egg, or, fall
ing this, use a little cold milk. Lay
this mixture on the inside of the meat.
Roll as tightly as possible, tie into
place with clean tape or string. Grease
the bag well. Put in one pound OF
peeled and halved potatoes, choosing
these all as nearly of a size as pos
sible. Then put in the meat. Add the
other and put in the rest Of the po-
tatoes. Put in.bag in very hot oven.
Lower the gas half way (or push IN
the dampers), and cook for an hour
and a quarter or an hour and nal1.
according as the meat is liked we'll,
over or underdone. Turn out, serve
with a little red currant jam. II jelly
is not possible.
Baked bread pudding will be found
very acceptable after this.
To make it, soak half pound or
more of stale bread over night in cold
water. Then beat up with a fork till
quite light. Now add to it an ounce
Of brown sugar, two ounces OF we'll
washed currants, two ounces, ditto dit
to raisins, one ounce of candied peel,
and good lump of dripping. Beat up
the mixture thoroughly. Sprinkle it
thickly on top with brown sugar.
Grease a bag thickly, put in the mix.
ture, and bake for forty minutes. Open
the bag, slip out gently, dust with
sifted sugar and serve.
Thursday.
Chop the cold mutton left over from
Wednesday finely. Dust it with pepper,
salt, little powdered sweet herbs,
and add to it large finely chopped
onion. Sprinkle the whole we'll with
seasoned flour. Add any cold gravy
which may be over from the day be-
fore, and a couple of slices of lean
flank Of bacon and a tablespoonful Of
Worcester sauce, with the same
amount of water. Grease the bag.
Put in the mince. Cook gently for
half an hour, turn out, and serve with
baked potatoes.
A jam roly-poly pudding will BE a
nice finish to this dinner. 1t is too
we'll known to need a recipe.
Friday.
A little fish onco week not only
makes q nice change in the monotony
of the midday meal, but is often dis.
tinct saving both in health and pocket
Stuffed and baked haddocks are de-
liciOus.
way as described for stuffed breast Of
mutton Wash the fish we'll and cut
off the head; then put in the stufflng.
Sew up the fish or secure tightly with
white cotton. Grease the outside of the
fish slightly, this to take the place OF
the bits of butter" put on fish when
the latter is cooked in the oven In the
old way. Grease the bag weI;. Put in
the fish and bake for from 20 to 80
minutes, according to whether two
small fish or one large one is used.
Slip out gently and serve with baked
| potatoes.
Dressed macaroni will serve for a
pudding.
Saturday.
On Saturday the housewife usually
has a good deal of cleaning up and
mending to do for the morrow, so she
will need something which does not
require much preparation beforehand.
Liver and bacon, always a highly ap-
preciated dish, will meet the difficulty,
and there Ia no fear Of it Catching"
in the bag il she should chance to be
called away for a minute or two.
Slice one pound of very fresh liver.
dip each piece into -four nicely season
ed with salt and pepper. Put piece
of liver on top of each rasher of bacon.
Grease the bag slightly. Put in the
rashers and liver. Cook for twenty
five minutes. Open the bag, and slip
out the meat gently onto a very hot
dish. Put boiled potatoes round as a
border, and pour the gravy over the
potatoes.
Copyright, 1911, by the Sturgis &
Walton Company
Coasting is claiming almost as many
victims as football.
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