The Green Forest tribune., 1912-02-16
PAPER TAGGING THE SCRAPS

PAPER BAGGlNG THE SCRAPS
 Beware the fast after 2 day of out of-the-ordiRary feasting. Abrupt tran sitions are bad alike for body anc mind.
 Is 1t traditional in your family tt have a lordly roast turkey on family feast days, if they were in the turkey season? Then the remains of the bird, either ir patties or croquets will help you keep from fasting after the first dinner of the new Jear But there is another shape for the re mains-one which have not so far seen in print. Pick up the meat, free it of skin, bone and gristle, cut in bits, not too fine, and pack a layer Of 1t neatly at the bottom of a buttered paper bag mould Dot with bits of stufing if 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 chat, also seasoning. Repeat till all the meat and sauce are used. If the bulk is scant, put in 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 it into mat cliooc boIP aD inob tbioly two inches wide and four inches long Dip them in melted butter, roll in a little salted flour, sprinkle lightly with vinegar or lemon juice and let them stand an hour i.' a warm place, keeping them well covered. Make a good crust, shortening it with suet or drippings f 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 if made from 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 pel per, then put on another layer of meat. Bread crumbs or slips 7f crust may alternate with the vegetables or take their place. Whatever is used do not over fill the mould. Put layer of crust in strips on top, or else Q thick coat ing of crumbs. Pour over melted but ter, enough to season veil anG an equal quantity of tomato eat8up or tomatoes stewed to pulp If you like a lattice crust or solid one, put Tn the butter and tomatoes before adding it Pour in a tablespoonful of boiling water also, pu on the top, set the mould in a very well-greased bag and cook thirty-fve to fifty min- utes, according to size.
 The snippets and trimmings of the roast, minced fine or ground, mixed we'll through mashed potato and cooked in a greased bag, either in one big cake or many smaller ones, provide excellent supper fare, Ten minutes of baking is enough
 If the rice and meat pudding is for children. leave out the pepper and catsup By making the mixture stiffer, leaving out part of the milk and adding a little flour, you can shape it into balls. dip them in egg and bread crumbs and bake inside o toIy od ho to Iirrb
 Shredded wheat biscuit, crumbled fine, make the basis of a very good nursery pudding. Take two cups of crumbs, two cups finely chopped ap- pie, half a cup of butter creamed with one cup of sugar. half cup of raj sins well-foured. half a cup of flour sifted with one teaspoonful baking powder and one cup sweet milk add ed to two well-beaten eggs. Put in a pinch of salt, beat all well together, pour into a mould which is very we'll greased, set the mould inside a bag and bake very slowly for an hour and a half
 Here Is a sort of rice pudding with out eggs, entirely possible to the paper bag. Wash very we'll a scant half-cup of rice, mix 1t with a cup of seeded raisins cut in half, a cup of sugar, a teaspoonful of butter and large cuL of milk. Put all in a very well-buttered bag, seal and cook slowly for an hour and a half
 Copyrighted, 1911, by the Associated
 Literary Press.)