The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1912-02-16

through boiling soda water, followed
by cold rinse water. Drain we'll.
wipe dry, inside and out, salt very
lightly. and hang up In cold place
until morning-outside. unless the
temperature Is below freezing, or
there is danger of thieves, four Of
two-footed. A city housewife will
do we'll to cover the turkey while
thus hanging out with either a loose
ly fitting grocer's paper bag or a
square crash or cheese cloth. This
keeps away SCOT and dust, which,
once settled on the skin. defy wash
ing off. Get the stufing ready before
| taking in the bird. Dash cold waite,
over and through it before putting In
the stufang. wipe inside and out with
soft. damp cloth. then resalt Put
| very lightly outside and in.
Since the turkey is apt to reolire
the whole oven and long. slow cook
! ing, better put him on early. and take
him up before beginning the other
| things.
Sweet Potatoes in Syrup.-Choose
| smooth, even potatoes of medium size.
| boil twenty minutes, drop in cold
water. peel, dip in melted butter. roll
in sugar, put into buttered bag. with
sugar, butter and lemon juice enough
to make fairly rich syrup. Seal
bag, and cook for twelve minutes in
fairly hot oven. Pour the syrup
from the bag around them into hot
dish.
Spanish Onions.-Parboil for fifteen
minutes Spanish or Bermuda onions,
chill them in cold water, then cut
v out of the hearts. Fill the space
| with butter, after busting it we'll with
salt and pepper, put the onions in a
bag with lump Of butter and very
little water, seal and cook twenty
minutes in hot oven, or thirty min
utes in a very moderate one.
Dreamed Salsify.-Boil tender, drop
into cold water, peel and cut in two
inch length strips, steep in dress
ing of butter and cream, lightly sea-
soned with pepper and salt. Put in
well-greased bag, seal and leave in
the oven few minutes only.
Smothered Chicken.-Have = good
sized broiler cut into joints, taking
care not to leave sharp bones to the
joints. Salt and pepper them lightly,
dredge with -four and lay in q we'll
CREASED bag upon thin slices Of ba-
con. Cover with more bacon slices.
taking care to keep the chicken
spread rather fiat. Add teaapoonful
NJ water. or couple of peeled and
sliced tomatoes. Shreds or green
pepper add somewhat Of flavor to the
tomatoes. Seal in bag and cook for
forty minutes, stacking heat almost
half after the first five minutes. Make
a peep-hole in the upper side Of the
bag near the middle, and il the bacon
and chicken are not as brown as you
like. cook five to ten minutes longer.
Serve on a hot dish with gravy from
the bag.
Good pies demand good crust
shorter than any temper, easier trok-
en- than promises Make it by M.
Soye-'s recipe. then surely it will DO
up to grade. Here is the recipe:
Take one pound of -four, thrne-quar-
tiers Of pound of butter. Mix the
-four with water AMI sat lightly until
the consistency Of butter. Leave this
dough for half an hour, then flatten
with your hand and lay your butter
on the top of the paste. Then fold
four-corner way, and give it tvs rolls,
as usual. Leave your paste in cool
place for forty-five minutes, and then
roll twice more. Leave 1t for forty
five minutes and then roll twjse again.
Bake all your pies in bags; it may
seem extravagant, but the gas-saving
more than pays for tho bags. Use
thin pie tins. Roll out and fill as
usual. Set pans inside bags and set
the bags on trivets. Cook two pies
at once. but shift them midway the
cooking, from upper to lower shelf.
and vice versa. Thus they will brown
top and bottom. Grease the bags
but lightly underneath; even though
they crisp there it does no harm.
The essential thing is to keep the
upper surface covered and maintain
steady heat. Have the oven hot at
first, but slack heat after little-as
soon as the Dag corners show rather
brown. Average pies, with average
heat, require twenty-five to thirty
minutes.
To make the cider-cup, cut thinly
the yellow peel from six oranges and
six lemons, squeeze out the juice and
put in with the peel and three cups
of sugar. Make a gallon of sweet
cider very hot, but do not let it boil,
pour 1t upon the peels and Juice, and
let tand in a cold place fc: twenty
four hours, stirring it several times.
The peel can be strained out, but it
looks rather pretty in glasses.
For tea lemonade, TAXI the Juice
CT 4 dozen well-washed lemons and
three sweet oranges, cut the squeezed
fruit in rings, and add it to the juice.
Put In five cups of sugar and strain
I over the whole a gallon and a quarter
, of weak tea, boiling hot, then add a
cupful Of rum. This also is better
for standing-it keeps several days
, in a cool place. The rum can be
J omitted if there are scruples regard.
ing it.. In that case the strained
, Juice of a pineapple that has been
| shredded and allowed to stand TWEEN.
ty-four hours in sugar can take its
place. Dilute this one-fourth with
| mineral water in the glasses.
, Copyright, 1911, by the Associated
} Literary Press.)