The Tucumcari news and Tucumcari times., 1912-04-05
PAPER BAG
COOKING
SAC DINNERS FOR The WORK.
lNGMAN.
~ M. soysr Chef Of Brooks club
London.

feCuug opens mp q happier prospect
to the wife ~ the workiugmRu, the
clerk or other employs on small
salary. not only IN the quantity OF the
dishes she may prepare. but in moro
leisure for herself
Lest any frugal house mother may
be appalled, A. the prospect " having
TO use some Two or three bags before
she can produce n dinner let me state
that all the following recipes each Of
which hay. tested personally, can be
cooked In one bag. leaving only the
pudding. pis or tart 70 be considered.
In drawing ny these dinners for =
week have had in mind household
consisting ot mother, father and three
or four children, ranging from twelve
to Ave years " age
II must be borne IN mind that meat
wastes practically not A. all during the
cooking process IN the bag therefore,
II you put four pounds into the bag,
four pounds will come out.
Sunday
Allow a quarter OF n pound OF meat
per head for each child, and a half =
pound per head for the two adults. and
you will have Two pounds left over
either for sunday nights supper or for
next days dinner. A. TO vegetables.
get some carrots, onions and turnips.
mixed, and two pounds OF potatoes.
Peel The potatoes slice them very
thinly. aud leave In water tiil needed.
Peel and slice the onions and 'urnips
and scrape the carrots. Cut all into
small squares Wash we'll; leave on 4
plate TIL needed Take a little suat
or Two good tablespoouiuls of drip.
ping Rub his into half a pound Of
hour. and salt 20 taste, being careful
not TO oVsrdo this and little pepper.
Mix TO the ordinary dumping consis.
tency with cold water and shape into
dumplings about the size OF Dig
Brazil nut
Wash The beef we'll but do not dry
H. Sprlnsle Il with seasoned -four
that is -four 20 which little pepper
and salt have been added-on both
sides Now grease ne large Dag thick
ly with beef dripping Take the pots.
toes out o' their bowl. no not dry
them, but sprinkle them lightly With
tue seasoned -four. Then take tho
potatoes. carrots, turnips and Oh ons
and mix them all "ell togeth her. spriuN
hng them with very little salt. Take
= handful OF this mixture and some
dumpliugs and put them into tl@ bot
tom Of the bag Then put IN the nank
( OF beef. Press II in as tightly and AS
! closely 90 the vegetables a. possible.
/ Light the oven gas beforehand, let IL
/ get as hot a. ir can for eight minutes.
, Then place the paper bag on The troll.
or, put the broiler on the shelf OF
the oven, and close the door Turn
the gas down half way. and leave
the bag in from an hour and Il malt
TO TWO hours
Monday.
/ What Ia left over from Sunday will
make dinner FOR Monday
! Grease a bag vel as before. Cut
I up the remains Of the stewed beef into
small square pieces. Dust these with
( fresh seasoned AOur Put two pounds
, Of potatoes, cut small and busted with
salt. into CREASED bag as before
Sprinkle the meat with little pow
dsrsd sweet herbs put in ,hs bag, and
add TO 4 handful OF either rice. bGN
Icy or oatmeal which has beeu soak
ing all night Ia cold water n the
water has not been quite all absorbed.
add this also. Now add the remains
OF any gravy which may be over from
the previous day Close the bag, place
II on broiler as before, and cook for 90
minutes
jam turnover will be Just the
right sort 0t substantial dish 20 follow
the beef For this you must have 4
bag
Rub four ounces OF lard or good
dripping into half pound ~ aour saltsd
70 taste I'll II Crumbles we'll Ada
suticient cold water 20 make 70 sun
paste roll out twice Mark out 4
square and spread this th!ckly With
any kind OF Jam liked. fold over ne
two sides hrst and pinch we'll together.
Now fold over he two sdes In the
same way. Brush over with water or
milk and sprinkle vel. With brown
sugar. put into he creased bag and
bake for forty-iiys minutes
Tuesday.
Take two pounds OF cold boiled Do
tAtOes, pour on tC them Two wlnaElasa-
fuls Of hot milk or water. add good
big lump Of dripping or cold bacon fat.
and mash TO pulp, then beat up With a
fork till quite light Take one and q
half pounds OF either sausGges or sGu-
sage meat ~ the former squeeze the
meat out Of the skins and make int
small cakes each sausage making two
cakes. sprinkle li,tle. tuely chopped
onion on top Of each cake. Make the
potato pulp into thick round cakes.
and put sausage cake on top Of each.
Place In q we'll creased bag Closs II,
and cook IN a hot oven for httoen
minutes
oldfAshioned Irish plum porr1dKe
Soak half pound OF oatmeal over
niGht In cold water. At the same time