New-York tribune., 1911-11-20

/ bag TOO small and one TOO cig. Use the biz
one folding n ana clipping the extra
space. ln this way you car make sure o.
room. enough and rot TOO much. Whereas
/ there is no stretch 90 q bag, any strain on
IL TOO great for its tensile strength after
. cooking tegins makes trouble.
Taking ur baas Is easv it mats or trivet'
have been placed underneath In the begin
ning YOU have simply 10 lift out the mai
or triver. set it on the hot platter. tilt the
bog or it, aHl there yor are. Without q
trivct or mat T have f3uaj ir wise TO take
out the grid shelf bodily, So f. 'mmodiately
over h'g square 5akirE pan, and lift 5He
pan 70 the table. Pu- a dcou plate or bow
I'm Tho pan beforehand -n should the BAG
break ir transit tlC -"-r. will not oa
lost. with s-methius smooth and Aat--a
cake turner.a thin paddle. or even a round
. ed clean sn.ugie or the handle o. o hasllAs
srocn. liz, raa bag v,~.' gsr.y and slide be
not across BIT the log way # the gro
bars. viii n -l3"ld project several .u'h he'
over tho edro o. the platter. once II Is
safe iu the Hstter, eut og-L ard tear 90
the top. Then lifting the ,ooc with broad
hladed knife or sometring similar. slip on
the under SIDE. There will De welter oi
gravy. uuless broken rag ras let VI run
into +hc nan. This can 10, drained into q
boat. or the fo'd can he taken up on q
kitchen dish and then transferred TO that
which is proper 20 fhe table, ard the gravy
ana bag left behind for further processes.
Loading and unloading the bags require
pracGce The grt does not come ly raturc
In LOADING haze something smooth and hat
and thin 10 lav things ou-such, fer in
stance. as a steak. stuffed tomato, hilet
If fish. garriehed or a savory varioual'
COMPOUNDED. Such things can he set on
the fiat surface and sid off inside the bag
IN exactly their proper place. There are
tricks Of fneer, turns Of wrist which only
experience can teach, but the teaching IS
neither tedious rsr flcult
Roulade Of veal-Get half a breast Of
veal bone r. carefully, lay 1t on board,
skin side down. season with salt and pep
2er. and spread thickly over e sausage
stuf7ne. TO make the stufting take half
pork sausage meat and half well dried
bread crumbs and moisten with beaten
egg and enough milk 20 make il stick to-
getner. but not 10 make IL wet Roll up
carefully and tie with clean string, taking
care. especially TO keep the ends close. Rub
over with butter or dripping and put in
Well buttered bag, laying around It slices
Of carrot. turnip and onion. Cook FOR five
minutes IN very hot oven, then slack
heat half and cook for forty-fve minutes
more.
Saute % Chicken with Mushrooms.-Cut
young. tender chicken into joints, trim
off al projecting bones. season with salt
and pepper-uot TOO highly-and brush over
with melted butter. Put into a well but
tered bag with eight large or twelve small
mushrooms. cut In slices Add a pinch Of
herbs. a very small onion, and half a gin
Of good white stock. Seal bag tight, give
ten minutes IN a very hot oven, then thirty
in moderate heat Take up on a hot dish
and keep hot, while you make the gravy.
Take for the gravy the hot liquor from the
bag. put il in bowl with the yo.k O.. an
egg beaten Up IN half "A giu Of cream. stir
hard over hot water but do not let boil.
When thoroughly blended. pour over the
chicken. Carnish with chopped parsley. a
few mushroom heads and half moons Of
crisp puff paste Serve as hot as possible.
Luncheon Savories.- Spread small thin,
round water crackers with anchovy paste
mixed half and half with butter, lay upon
the paste a thin slice Of ripe tomato, over
that a sprinkle Of grated cheese. then a
slice OF banana, more grated cheese, and
on top q slice Of picked walnut. Season
as you pile with a suspicion OF salt and
paprika. and pour a little melted butter over
all Cook IN a buttered bag ten minutes in
a fairly hot oven. Serve on d hot dish
garuished with parsley, and add a tiny
point OF papriks 10 the top Of each walnut
slice.
tcouyright. 1911, by the Associated Literary /
Iresa.l