The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-05-16

with honr, then wrap each liver N a
very thll slice of streaky bacon, skew
err K on with toothpick and clip off
Che sharp ends after skewering. Lay
cor7pactly but without crowding In a
well-outtered bag, add teaspoonful
of water, Tablespoonful Of tomato
catsup, or fresh toraatoes peeled and
sliced, or else ha1s . gill of stock, flaw
ored with celers. aeal and cook twenty
five minutes III & fairly hot oven.
Giblet patties suit some palates. TO
make them, parboil the giblets, mash
or mince fine, throwing out all strings
or Jumps, also shreds of onion and
very little celery, with, If you like,
CRATE of nutmeg or of lemon peel.
Moisten with melted butter or rich
stock, cut five inch squares of good
puff paste, cover half each diagonally
with the prepared liver, fold over the
other half, pinch tight together and
bake in we'll creased bag fifteen min
utes in a fairly hot oven.
Parboil pound of Calls liver. When
tender, but not ragged, take up cool
and cut in strips as thick as they are
wide. Wrap each strip in a slice Of
thin bacon, roll in -four, put in bag
with a little butter-the bag must be
we'll greased-and cook for ten min
utes in hot oven.
Baked lambs heart is much ap-
proved by those who like that sort of
thing. Get three hearts. cut out the
tops and soak at least two hours in
cold slightly sailed water to remove
the blood Take out, rinse, drain we'll,
stuff with bread crumbs or any stuff
ling approved-even plain mashed po-
tatoes or boiled rice will answer. Fast
en- the tops we'll over the stufI1ng. Lay
in a we'll buttered bag and cook for
fifty minutes to an hour in a fairly
hot oven.
Beef heart can be cooked the same
way, but must soak longer--three
er, the time depending on the weight
Split and clean lamb kidneys, scalo
in lightly sailed water very quickly,
drop in cold water minute or two,
then cut in quarters. Take spoonful
Of -four and season it we'll with salt
pepper and a very little grated nut.
meg. Roll the CHARTERED kidneys in it,
then shake upon each single drop of
tabascc. Get fine skewer and have
ready thin sliced streaky bacon.
Thread one end of slice on the
skewer, then put on piece of kidney,
double the free end of the bacon over
the point, and skewer it fast. Add
/ another piece Of kidney, fold the ba,
con again. When the slice gives out
put ON fresh one. Leave the point
Of this skewer projecting almost an
inch, then stick over the point piece
of white potato SO that it will not tear
the bag. Fill as many skewers as
needed, lay them points foremost, that
| is toward the mouth, in we'll but.
tered bag. Add a lump of butter rolled
in flour and spoonful of tomato cat.
sup, or half spoonful of Worcester
sauce, and the same amount of water.
Seal and cook in hot oven fifteen
to twenty-five minutes, depending on
how heavily the bag is loaded.
! Chicken livers, or those of SQUAD,
can be cooked in the same manner,
leaving out the catsup and adding only
the butter. Beef kidney, sliced rather
thin, highly seasoned, and cooked be-
] tween thin slices of bacon for twelve
minutes in a hot oven, is a near ap-
proach +, drilled kidney.
| Blanche sweetbreads by scalding
them in a slightly sailed water then
parbofl, and put between plates to
press. Trim neatly, put in very
we'll creased bag with sauce of
butter, cream, sherry wine and sea-
soning-only be careful to touch light
ly With the the herbs-and cook forty
minutes to an hour in an even oven
only moderately hot.
| Brains of any sort must be scalded
in boiling salt water, peeled and
dropped in cold WAGER for at least ten
minutes. Half an hour will not hurt.
The ways of cooking them are many.
For scrambled brains, parboil them
until they ;ust begin to break, drain
out, and mix with beaten eggs, adding
seasoning to taste. Pour into a we'll
| buttered bag with an extra lump of
butter at che bottom of it. lay another
lump IN top, seal and cook in a hot
oven twenty-five to fifty minutes, &C.
| c:'7ding to the size of the bag.
The b. in-and-egg mixture can be
served for breakfast or late supper
on toast thus: Have rounds of crisp
buttered toast, cover neatly with the
mixture, sprinkle with grated Par,
mesan and dot with bits Of butter.