The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-03-09
LlAIED BAG
COOK
ersa System Perfected bgs nj.
SOyer FaRoas london eAsI.
IL aAcAELoR,s BLEssINo

THE eAeHEL oR's BLESSING,
~ Nichols seyer, chef 81 BFoolcas
Club London,
40 came ID with q most gloomy eG.
preston, and cot down close, too
close, to my desk, where 3 Was5up To-
my eyes 1nis.paper ,bag'. correspond.
aence, and IN no mood for condolences.
Whatever Is the matter2' I
tquerted, grossly divided between curl.
pgity ana q desire to Bet on with my
( work without interruption AZ
'.Raxter has gone.' he said; mourn.
fully. Baxter IS his housekeeper and,
according to him, one Of. the greatest
treasures that ever fell to the lot otsa
bachelors Only for 4 day or two" he
went on. "But, I've gotr-and he
named a very eminent lawyer indeed
-tscoming to supper" And heasighed
! deeply.
Take him to a restaurant ! g.
piled nnfeelingly. $50 s5
He won't go to restaurants" said
na1ter's master with bitterness. .Says
they upset his digestion, gastric trou-
bleS and all that. He can only eat
white foods, and must have a fruit
salad at every meal. Talk Of fads!"
@Cook the supper yourself" sug-
gested. you've got an electric stove
you know
Cook II myself! oh, come, you
might show q little feeling and inter.
est when you see me In such a tix.D
.'Paperbag it." I went on calmly,
holding one up for inspection. z
| Il His face lit up. @Do you think Z
could2 I've never cooked since my
schoolboy camping days.
!. Now look here" said severely.
/ III | give you the paper bags and tell
you what to do, viii you go away
and do It and let me get on with my
:workf' ~,
! He gave me q most unforensic
wink, You bet! What q Iark!"
proceeded to give him the following
menu:
Nlleted soles, fines herbes
sweetbreads au naturel
s. Green; Peas
Roast Fowl sayory Crumbs
New Potatoes Salad :
| Asparagus
Fruit Salad
Coffee
/ gave him full instructions, and
late that night he rang me up on the
telephone. .st II =
WAS 1t a success?" asked, al
though I knew the answer beforehand.
"a success? l should Just think so.
The old boy was delighted. Helped
himself twice to everything, and ask
ed who my cook was! I'm thinking Of
giving a little supper party next
week; 1suppose you could let me have
one or two more recipes, eh?"
So for the convenience Of bachelors
generally, /. give the following
recipes:
FlIIeted soIes Fines Herbes- Take
four or six hllets of sole, dust lightly
with salt and white pepper, and
1sprinkle also lightly with finely mine
ed parsley, chopped mushrooms and q
| very little minced shallot Add the
/ tiniest possible squeeze Of strained
lemon Juice. Put a bit Of butter on
/, each fllet and slip them gently into
9 well creased bag, add quarter Of a
glass OF sherry. Bake in q moderately
hot oven for 10 to 10 minutes. Cut
open the bag very carefully with a
pair Of clean scissors, and slip the
fish and the sauce which NGll have
formed during Thea cooking on to q
very hot dish. Send to table at once.
| sweetbreads au NatureI-Take four
sweetbTeadss parbea them. Take on
the skins. Grease a bag thickly. Dust
each sweetbread with salt and pep
per very lightly, and pour over each
sweetbread a tablespoonful Of cream.
Slip the sweetbreads into the creased
4 bag, cook in an only moderately hot
oven slowly for 40 minntes. Open
bag. Slip out gently on to hot dish.
Surround with border OF green peas
and serve.
Green Peas-sutter = bag well.
I u6ton the peaBt q pint TO the 10uf
sweetbreads, three or four leaves OF
mint, q teaspoonful of powdered sugar
and salt to taste, assprinklEng Of -four,
and small tumbler OF water, or, bet.
ter still, If to hand, good white veal or
chicken stock. Place bag lon brotler
or gas brother. Cook gently for 60
minutes.
Fowl sayory Crumbs. Wash the
fowl out well inside with plenty Of
cold water Dry well, put the liver
and a small shallot inside the bird.
Have ready a large tablespoonful of
white breadcrumbs. Add 10 them a
lump Of butter the size Of q big wal
nut pepper and salt to taste, a tea
spoonful OF finely minced ct1ives, and
q teaspoontul of well washed and
minced tarTagon. Mix all together
and put into the bag with, the bird.
Cook gently for So minutes. Open
bag. Slip. bird and crumbs out gently
on to a. hot dish and send to table
with new potatoes and saltpd.
Note that the asparagus. which