The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1912-04-19
DINNER PARTY MENUS.

So many letters have asked for
menus suitable throughout for cook
ing in paper bags that here follow
several, each suitable for party din
ner. Direction for cooking more than
half their component parts have al
ready been printed.
II you feel that you must begin your
party feast with raw oysters, take
them straight-from the half-shell. II
the half-shell way cumbers you. serve
the oysters in cocktails.
II your oysters must be hot, put
them in paper. bag after draining
them well, add a generous lump of
butter for each dozen of the oysters.
busting of pepper and a little salt.
Seal the bag, which must be thickly
buttered, and cook for six minutes in
side very hot oven.
Here is my ideal paper bag cooked
dinner for six.
Grapefruit au Rhum
Olives Warmed in Sherry
Sailed Pecans
Spiced Plums Celery Apple or
Cranberry Sauce
Roast Turkey Raisin stufing
Gravy from the Bag
Endive Salad Sharp French Dressing
Sweet Potatoes in Syrup
Caulifower au Gratin
Mince Pie Sweet Potato Custard
Fruit and Nuts in Variety
Black Coffee Waters, Cheesed or
Plain with Pimento Cheese
Here is a Christmas dinner for
hearty appetites:
Oysters, Bag, Stewed and Served In
Separate Bags
Celery Toasted Crackers
CHARTERED Lemons
Sailed Peanuts Radishes Sharp Pickle
Roast Goose, Apple and Onion Stuf1ng
Baked Spanish Onions
Baked Irish Potatoes White Turnips
Apple Sauce Cucumber Catsup
Hot Corn Bread
Cold Slaw Boiled Dressing
Pimento Sandwiches Water Waters
Pumpkin Pie Banana Pie
Pound Cake Caramel Cake
Nuts and Raisins
Coffee in large cups Sweet Cider
Water Waters Dried Beef Crisped in a
Pan
Beef thus crisped till it crackles in
the teeth is wonderfully relished at
the end of a heavy dinner. 1t gives
the saving tang of salt that is so re-
freshing. A very little-a mere mouth
full, suffices. Put it thinly in clean
pan, with a tiny dot of butter, set the
pan in the oven after the fire is out,
but while there is still heat, shut the
door and leave till wanted. The beef
can be crisped over low flame, of
course, If the oven is wanted for other
use. Make the waters also hot and
crisp.
To make pimento sandwiches, mince
half can of pimentos, rub them we'll
through a cake Of the best cream
cheese, adding enough French dress
ing to make the mixture spread
smooth on the buttered bread. Few
salad can be found.
Oyster Broth
Hot Oyster Sandwiches
Brown Bread Celery
Sailed Peanuts Radishes
Fresh Ham, Stuffed and Roasted
Sweet Potatoes cooked in the Ham-bag
Cabbage Pudding
Baked Onions Baked Apples
Baked Potatoes
Prune Whip (entree)
Rcmaine Salad, Sour Cream Dressing
Hot Biscuit
Ginger Pudding, Lemon Sauce. Fruit
and Nuts
Coffee in large cups Ale Cider
Drain the liquor from the oysters.
strain it, add to it it's own bulk of rich
milk, and if the quantity is insufficient
half its own bulk of good stock. Add
a lump Of butter rolled in flour, season
with salt and pepper, and make very
hot, but do not let it quite boil Stir so
the broth shall not curdle Pour into a
hot tureen, already furnished with tiny
squares of hot toasted stale bread or
crisped oyster crackers.
For the sandwiches make light,
rich biscuit dough, cut 1t in four-inch
squares, bake them quickly, split while
very hot, and fill after buttering with
the oysters which have been bearded,
chopped we'll, and made very hot in a
bag with butter cream, dash of cherry
or lemon juice or cider, seasoned light.
ly with salt and pepper and cooked for
three to five minutes. Serve as quickly
as possible along with the broth.
For sour cream dressing beat until
very light two yolks of egg with a
pinch of salt, dust Of pepper and a
little paprika. Then add half q cup
Of thick sour cream and cook over hot
water, stirring hard all the time for
five minutes. Add a heaping table
spoonful Of butter, tablespoonful OF
lemon juice and two of vinegar
Copyright, 1911. by the Associated
Literary Press.)