New-York tribune., 1911-12-23
An Approach to Barba-
cued Lamb That
Will Satisfy Any
Appetite.
sy Martha MoculIoch Williams.

la savorv mcat-no matter what sort-one
OF your eastronomic delights? Cook IT in
the paper bag. and it will be a greater de-
light than ever
Suppose YOU want an approach TO baroe-
cued lamb-as near an approach as the sas
range or the coal one permits. Get "a rack
not too big, fat and tender, and have the
rib ends cut very short and all the angles
Of the backbone carefully removed. WASH
II quickly. wipe dry with a damp cloth, ruo
all over with soft butter. pop i'm a paper
bag. very well creased, and COOK IN NOT
oven ten minutes, then in moderate one
fifty minutes longer. Take up and open
the bag, but only a little way on top Theh
pour carefully into II a sauce made thus:
Boil soft in a little water half dozen
pods Of cayenne pepper mash In the lquor'
remove strings. and add half cup OF bot-
ter, half d cup of very strong vinegar halt
p teaspoonful of salt, dash Of Worcester
sauce and a saltspoon OF ground black
pepper Cook together for five minutes
stirring constantly. Dip by small spoonIulS
over the meat in the bag. putting on ABOUT
half Set the bag back in the oven after
cutting away square on top. Turn the
heat on fun and cook for nve minutes
longer Take up the meat on hot platter
no,,r the bag gravy over it. and serve what
remains Of the pepper mixture IN sepd-
rate boat The meat roasted thus without
seasoning is tender and juicy and reaoy 10
take favors from the gravy and the sauce.
Serve with il potatoes-bOth sorts-oahed
in their jackets, using very little water III
the bags with them so they shall be mealy.
Too much water makes white potatoes
waxy or heavy. and gives to sweet pota-
toes a pale flavor not desirable. The secret
of paper Jag cookiEs, as OF all other COOK
ing. is learning the difference between
enough and either too much or too httie'
Serve also with the meat either turnips
cooked in a bag, or carrots or spinach.
A beet salad goes well with the highly
seasoned meat-much better than cold
slaw, though that will serve at pinch'
Fresh cucumbers. sliced thin, and seasoned
only with salt and vinegar are best OF all.
But I'm midwinter fresh cucumbers cost
nonev-mOre money than plenty OF us reel
that we can spare for a relish A cheaper
relish. and also one more lasting, is prune
rickle. Soak the prunes overnight, COOK
tender in bag with as little water as
possible. and pour while hot into a Jar
holding vinegar. boiled with a little sugar
sav half a cupful 10 the half pint of liquid
and all the spices your palate approves.
Lot stand three days before using. The
pickle Will keep a long time If set IN
cool place The vinegar, sugar and spices
can be put i'm the bag with prune- in the
beginning. but they will be rather less
tender than if cooked alone.
Boiled batter pudding goes finely with
such savory meat and its vegetable com
plement. To make it. take for each per
son fresh egg, a level tablespoonful OF
nour and half a cup of milk Beat the
egg yolks very light, adding 70 them al
ternately the four, with a little baking
powder siftcd through IT, and the milk
taking care TO mix very smooth. Beat
the egg whites very stiff and melt a level
spoonful Of butter for each three eggs in
The pudding Beat in the melted butter
81 must not be hot, only warm enough TO
run-then add raisins and citron, in the
proportion Of a cupful for every two eggs.
The raisins must be seeded, the ciron
finely shredded, and both well Toured
Beat them i'm well. but quickly, then add
the whites Of eggs. Fold rather than
beat them I'm. and pour the pudding into
either a well CREASED bag or mould lined
with well creased paperbag paper. Set
either mould or bag inside another bigger
bag. pour in enough water 10 come hali
yyav up the side seal, and cook in a very
hot oven seven minutes, then in mod
crate one for three-quarters of an hour
Re careful TO leave room in the bag, the