The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1912-03-15
PAPER BAG COOKERY SYSTEM
TO GO VITA The TURKEY.
ny Martha MecuIlOeh Williams.

ny Martha MeCulloch Williams.
| will now explain how the remain.
ing dishes Of the anniversary day
men ~tcraaOerry sauce eKcepted)
may be prepared by the paper bag
method. The recipes given have all
peel found by actual experiment u
be highly satisfactory In every re-
speCt.
Sweet Potatoes In syrup.-Choose
smooth, even potatoes OF medium size.
boil twenty minutes, drop In cold
water. peel. dip In melted butter. roll
in sugar, put into a buttered bag, with
sugar, butter and lemon juice enough
to make a fairly rich syrup. Seal
bag, and cook for twelve minutes In
a fairly hot oven. Pour the syrup
from the bag around them into a hot
dish.
Spanish Onions.-Parboll for fifteen
minutes Spanish or Bermuda onions,
chill them in cold water. then cut a
V out Of the hearts. Fiji the space
with butter. after busting IL we'll with
salt and pepper, put the onions Ia a
bag with a lump OF butter and a very
little water. seal and cook twenty
minutes in n hot oven, or thirty min.
utes In a very moderate one.
Baked ~Pears.-Ripe, w~ell.navored
pears are best for baking. but the
ordinary cooking pear will answe
II baked with sugar, lemon Juice and
spices. Peel the pears, cut on the
stems and take out the core. but only
a little way beyond the blossom end.
Stick "A Glove. IA shred Of mace or bit
Of cinnamon IN the core.spaCe, all IN
around 1t with sugar and roll the
fruit In dry sugar before putting Il
In a buttered bag Put in half a gill
Of water also 10 the half dozen, seal
bag, and cook at slow heat fifty min.
utes 10 an hour.
Dreamed salslfy.-Boil tender. drop
into cold water, peel and cut In two.
inch length strips, steep in a dress
ing OF butter and cream lightly sea.
soned with pepper and salt. Put in
w~ell.grcased bag. seal and leave In
the oven a few minutes only.
~Smothered Chicken.-Huye q good
sized brOiler cut into joints. taking
care not To leave sharp bones 70 the
joints, Salt and pepper them lightly.
Gredge with -four and lay in u well.
creased bag upon thin slices Oi ba.
con. Cover with more bacon slices,
taking care 10 keep the chicken
spread rather fiat. Add a teaspoonful
OF water, or Il couple OF peeled and
sliced tomatoes. Shreds OF green
pepper add somewhat OF flavor To the
tomatoes. Seal In bag aud cook for
forty minutes, Stacking heat almost
half after the FIRST five minutes Make
a peep-hole in the upper side OF the
bag near the middle, and ii the bacon
and chicken are not as brown a. you
like, cook i've TO ten minutes longer.
Serve on a hot dish with gravy FROM
the bag.
Good pies demand good crust
shorter than any temper. easier brok-
IN than promises, Make IL by VI.
Soyer's recipe, then surely II III be
up to grade. Here is the recipe
Take II pound OF Hour. three-quar.
ters OF a pound OF butter. Mix the
-four with water and sat lightly until
the consistency or butter. Leave this
dough for half an hour, then ilstten
with your hand aud lay your butter
on the top OF the paste. Then fold
four-cOrner way, and give II two rolls,
as usual. Leave your paste in a cool
place for forty.tvs minutes. and then
roll twice more. Leave 1t for forty
FIVE minutes aud then roll twice again.
Bake all your pies In bags; 1t may
seem extravagant, but the g~aseaving
more than pays for the bags. Use
thin pie tins. RoIi out and fill as
usual. Set pans inside bags and set
the bags on ~trlvets. Cook TWO pies
at once, but shift them midway the
cooking, from upper 10 lower shelf.
and vice versa. Thus they will brown
top and bottom. Grease the bags
but lightly underneath: even though
they crisp there It does no harm.
The essential thing is TO keep the
upper surface covered and maintain
steady heat, Have the oven hot at
first, but slack heat after a little-as
soon as the bag corners show rather
brown. Average pies, with average
heat, require twenty-five to thirty
minutes. Make peep-holes on top In
the bags when you think they are
done; II not brown enough. raise the
heat a wee bit and cook Ave minutes
longer.
To make the cider-cup. cut thinly
the yellow peel from six oranges aud
six lemons. squeeze out the juice and
put In with the peel and three cups
OF sugar. Make a gallon OF sweet
cider very hot, but do not let II boil,
pour IL upon the peels and juice. and
let rtAnd In a cold place for twenty.
four hours, stirring It several times.
The peel can be strained out. but II
looks rather pretty In glasses.
For tea lemonade, take the juice
OF a dozen w~ell.washed lemons and
three sweet oranges. cut the squeezed
fruit in rings, and add It to the juice,
Put In five cups OF sugar and strain