New-York tribune., 1911-12-21
Lf,Oer and Bacon Are
PAPER Bag ConqueSfs
tn Saw Nothing of kErfect Roast Mutton, Layer
Beef and Pork. and Outlets for the Nur-
sery and the Delicate Stomach.
BY Martha McCulloch Williams

Writing so much of Christmas cakes and
.nsets and dinners that can be cooked in
s.rar bags has brought me almost to the
- where ! feel surfeited with holiday
- II has made me wonder, too If my
leaders will not be likewise glad to get
,.ct 10 homelier fare. at least for one day$
,f,ar We have been thus virtuously simple
here can again be cakes and ale. with
ginger hot in the mouth.
Needs must one decline and fall from
turkey before the Christmas week is out
The slope is easy If helped by perfect roast
mutton. Choose a saddle. If you want the
verv best Buy 1t a day ahead of the
cooking have the rib ends cut short and
neatly rounded. wash it quickly salt 1t very
Nightly. brush over with melted butter and
yineear-a teaspoonful Of each mixed-and
keep in a cool airy place until ready Tor
cookine II Il is hanging outside II should
be well wrapped in damp cheese CLOTH ana
hence will need no more washing When
brought i'm for cooking. Grease very thck-
IA. q bag that will be a loose nj, clarihed
drlppines answering for this better than
bYtter. sprinkle fine herbs in powder light
lv over the meat, also a very little more
salt. req anu Dldth IfIi'A anu q AN'
OF tabasco. chilli vinegar or Worcester
sauce. Melt a spoonful Of tart jelly cur
rant or Crabapple. in "A spoonful OF claret'
lemon Juice or vinegar. add teaspoonful
Of good butter mix we'll and brush the meat
well over with the mixture. Save any re-
nainder for the gravy later on. Slice an
onion very thin and lay on top OF the
meat. Place IT in your creased bag with
little more butter, seal, cook in hot oven
from five to seven minutes, then slack heat
half and finish the cooking, allowing eight
cen 10 twenty minutes 10 the pound. Make
q peephole in the bag top If the meat is not
brown enough at the end cut away half the
upper part Of the bag. turn the heat on full
and brown for five minutes Remove from
bag 10 a very hot dish and keep hot while
YOU pour the bag gravy In saucepan with
what remains Of the wine mixture or a little
fresh wine and jelly and butter. Cook to-
gether for one minute after IL strikes the
boil. thickening with Drowned flour If you
must have thicK gravy Send TO table in a
boat. Serve with the mutton baked po-
tatoes. white turnips cooked soft and
mashed and apple and onion relish, also
either hot corn bread or Steamed brown
bread.
Layer beef is hearty. tasty and not too
costly. Get as much round meat as you
need: have it cut in thin slices and the
slices divided lengthwise into strips. Make
q square or oblong mould from a paper
bag butter il well after clipping the cor
ners firmly. lay upon the bottom either
toasted breadcrumbs or thinly sliced pota-
toes and onions, dot with butter and
cover with a layer Of beef, cut to fit the
mould neatly. and season with salt and
pepper. Butter the meat on both sides if
you like things very rich. Repeat the lay
ers until the mould is full. then pour over
e little milk and enough tomato catsup
10 mosteu the upper layer. Dot with bits
Of butter Set the mould inside a creased
bag. put on trivet IN the oven, using either
upper or lower shelf, and cook thoroughly
allowing twenty minutes TO the pound
Serve FIN the paper mould setting it on
hot dish.
An approximation 10 this can be mado
by slicing the meat, buttering and season
ing It as directed. then piling it in layers
with potatoes or breadcrumbs between and
tyins firmly I'm a bundle before putting in
the creased bag.
Cod roast pork. sliced. seasoned and
cooked thus in layers. with sliced apples
or sweet potatoes between the layers,
makes a good dish for luncheon and is
easily and quickly prepared. Cold roast
beef. with leftover mashed potatoes and
t1rnips. is also good, and handy. To make
80 specially tasty pour over it tomato cat
sup in small quantities as you pile II. and
add either bits Of minced onion or onion
Juice
Try also a beef heart, bag roasted. Soak
for three hours in cold, slightly salted
water: then scald, drop in cold fresh water
Jet stay a momest. cut away the top, and