The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-05-29
PAPER BAG
COOKING
Great System Perfected by N.
Soyer, Famous London Chef.
DINNERS COOKED IN ONE BAG.
BY N. soyer, Chef Of the Brooks
Club, London.


dinners for Sunday, Monday and Tues
day that could be cooked in one bag,
the dessert, of course, excepted. Here
/ give menus that can be so cooked
for the other days of the week.
Wednesday.
Let the dinner be roast and stuffed
breast of mutton.
Take a lean breast of mutton four
pounds weight, getting the butcher to
bone it for you. Make stuffing with
two ounces of stale bread crumbs, a
dust of salt and pepper, a finely
chopped onion, and heaped dessert
spoonful of minced parsley, or, If
pressed for time, a little finely pow
dered mixed sweet herbs. Add a good
lump of dripping or cut little fat
from the thick part of the breast, chop
this finely, and use instead of dripping
Bind if possible with an egg, or, fail.
ing this, use a little cold milk. Lay
this mixture on the inside of the meat
Roll as tightly as possible, tie into
place with clean tape or string. Grease
the bag well Put in one pound of
peeled and halved potatoes, choosing
these all as nearly of size as pos
sible. Then put in the meat. Add the
other and pat in the rest of the po-
tatoes. Put in bag in very hot oven.
Lower the gas half way Tor push in
the dampers), and cook for an hour
and quarter or an hour and half,
according as the meat is liked well,
over or underdone. Turn out, serve
with a little red currant jam, if jelly
is not possible.
Baked bread pudding will be found
very acceptable after this.
To make it, soak half a pound or
more of stale bread over night in cold
water. Then beat up with fork till
quite light Now add to it an ounce
of brown sugar, two ounces of we'll
washed currants, two ounces, ditto dit
to raisins, one ounce of candied peel,
and good lump of dripping. Beat UP
the mixture thoroughly. Sprinkle it
thickly on top with brown sugar.
Grease bag thickly, put in the mix
ture, and bake for forty minutes. Open
the bag, slip out gently, dust with
sifted sugar and serve.
Thursday.
Chop the cold mutton left over from
Wednesday finely. Dust it with pepper,
salt, a little powdered sweet herbs,
and add to it large finely chopped
onion. Sprinkle the whole we'll with
seasoned -four Add any cold gravy
which may be over from the day be-
fore, and a couple of slices of lean
flank of bacon and tablespoonful of
Worcester sauce, with the same
amount of water Grease the bag.
Put in the mince. Cook gently for
half an hour, turn out, and serve with
baked potatoes.
jam roly-poly pudding will be a
nice finish to this dinner. 1t is too
well known to need a recipe.
Friday.
A little fish once a week not only
makes a nice change in the monotony
of the midday meal, but is often a dis
tinct saving both in health and pocket.
Stuffed and baked haddocks are de-
licious.
Make a stuffing in exactly the same
way as described for stuffed breast of
mutton. Wash the fish well and cut
off the head; then put in the stuffing.
Sew up the fish or secure tightly with
white cotton. Grease the outside of the
fish slightly, this to take the place of
the bits of butter" put on fish when
the latter is cooked in the oven in the
old way. Grease the bag well. Put in
the fish and bake for from 20 to 80
minutes, according to whether two
small fish or one large one is used.
Slip out gently and serve with baked
potatoes.
Dressed macaroni will serve for a
pudding.
Take half pound of cooked macaroni.
Add to it little white pepper, from
TWO ounces to four ounces of grated
cheese, and a liberal two ounces of
nut margarine, which is quite equal to
butter in every respect, and contains
no animal fat whatever. Grease the
bag well with the nut margarine. Mix
he macaroni we'll up with the cheese
and nut butter, slip into the bag, and
cook in hot oven for ten minutes.
Slip out onto a hot dish and serve
It once.
Saturday.
On Saturday the housewife usually
las a good deal of cleaning up and
nending to do for the morrow, so she
will need something which does not |
equire much preparation beforehand.
Liver and bacon, always a highly ap- |
'reciated dish, will meet the difficulty,
md there is no fear of 1t catching"
n the bag If she should chance to be |
allied away for a minute or two.
Slice one pound OF very fresh liver,
lip each piece into -four nicely season.
ID with salt and pepper. Put a piece
4 liver on top of each rasher of bacon.
crease the bag slightly. Put in the
ashers and liver. Cook for twenty |
I've minutes. Open the bag. and slip
ut the meat gently onto a very hot
ish. Put boiled potatoes round as a
order. and pour the gravy over the
OtatOes