The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1912-03-28
PAPER BAG
COOKING
Great System Perfected by NJ.
Soyer, Famous London Chef.
PAPER 6AeeINo THE SCRAPS.
BY Martha Meculloeb Williams.

|
sitions are bad alike for body and
mind.
Is II traditional In your family to
have a lordly roast turkey on family
feast days, II they we're in the turkey
season? Then the remains OF the
bird, either In patties or croquets will
help you keep from fasting after the
first dinner of the new year. But
there is another shape for the re-
mains-one which have not so far
seen In print. Pick up the meat, free
II of skin. bone and gristle. cut in
bits, not too fine, and pack layer of
1t neatly at the bottom Of buttered
paper bag mould. Dot with bits OF
stufIing IL any remains, also gravy
from the dish-made gravy Is too
heavy. Cover the meat layer with
layer of cranberry sauce and put meat
on that, also seasoning. Repeat till
all tn meat and sauce are used. II
the bulk is scant, put in a middle
layer of toasted bread crumbs. Cover
the top layer of cranberries with
crumbs rather thickly. Slip the mould
inside another bag and cook about
eight minutes. Serve either hot or
cold. Excellent for luncheon or tea.
Most likely the baron OF beef was
but half eaten. Cut the best OF II
into neat slices half an inch thick,
two inches wide and four inches long.
Dip them In melted butter, roll in q
little salted -four, sprinkle lightly
with vinegar or lemon Juice and let
them stand an hour in a warm place,
keeping them well covered. Make a
good crust, shortening It with suet
or drippings IL possible, and putting
In little more salt than for pastry.
Roll It a quarter-inch thick and line
with It mould, either tin or paper
bag, OF sufficient size. The mould
must be well-greased, and II made
from a bag, clipped extra-tight at the
corners. Lay upon the bottom slices
of meat, letting them lap a little,
shingle-wise. Cover this layer with
thin sliced onions, sliced and peeled
white potatoes and the sliced yolk OF
a very hard-boiled egg. Season very
lightly with salt and pepper, then
put on another layer of meat. Bread
crumbs or slips of crust may alternate
with the vegetables or take their
| place. Whatever Is used do not over.
fill the mould. Put a layer of crust
in strips on top, or else a thick coat.
ing of crumbs. Pour over melted but-
ter, enough to season we'll, and an
equal quantity of tomato catsup or
tomatoes stewed to a pulp. II you
like q lattice crust or a solid one,
put In the butter and tomatoes before
adding 1t. Pour in a tablespoonful
OF boiling water also, put on the top,
set the mould in very well-greased
bag and cook thirty-five to fifty min
utes, according to size. The result
should be beefsteak pie as tasteful
as ever came out OF the oven.
The snippets and trimmings OF
the roast, minced fine or ground,
mixed well through mashed pr qto
and cooked In creased bag, either
in one big cake or many smaller ones,
provide excellent supper fare. Ten
minutes of baking is enough.
Meat and rice pudding can be
cooked either directly in the bag or
put in a mould and then in a bag. To
make II, throw cup of well-washed
rice into a kettleful of sailed water
that Is boiling hard. Stir once-no
more-and boil eighteen to twenty
minutes. Drain away all water, then
| stir into the hot rice large spoonful
Of butter, cup Of rich milk, beaten
| up well with two eggs, salt and pep
per to taste, and two cupfuls of finely
minced cold meat very lightly busted
| with corn starch. Pour on a little
tomato catsup or add half-cup OF
dry tomato pulp. Dot lightly with
butter or sprinkle with grated cheese.
| Cook for twelve minutes In a hot
| oven and serve from the mould.
II the rice and meat pudding is for
children, leave out the pepper and
catsup. BY making the mixture
sitter, leaving out part OF the milk
and adding little -four, you can
shape 1t into balls, dip them in egg
and bread crumbs and bake inside
thickly-greased bag to a light brown.
Instead of rice, whole wheat bread
crumbs can be mixed with the meat,
then the mixture bound together with
egg beaten in milk, seasoned lightly
| with salt and sweet herbs. also a little
melted butter. and cooked In a bag
ten minutes. All that requires cook.
Ing Is the egg and milk, as the meat
and crumbs are already we'll done.
Shredded wheat biscuit. crumbled
fine, make the basis Of very good
nursery pudding Take two cups OF
crumbs. two cups finely chopped ap-
pie, half cup OF butter creamed with
one cup OF sugar. half Q cup OF raj
sins well-foured. half cup of flour
sifted with one teaspoonfui baking
powder. and one cup sweet milk add
ed to two well-beaten eggs. Put In
pinch Of salt. beat all we'll together,
pour into a mould which Is very we'll
creased, set the mould inside a bag
and bake very slowly for an hour and
half.