Tensas gazette., 1912-03-08
PAPER BAeerNa THE SCRAPS

PAPER RAeeINa THE SCRAPS.
Beware the fast after day Of out
extraordinary feasting. Abrupt tran
sitions are bad alike for body and
, mind.
II 1t traditional In your family to
have lordly roast turkey on family
feast days, II they were 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 Jear But
there is another shape for the re-
mains-one which I have not SO far
seen in print. Pick up the meat, free
it Of skin. bone and grXe. cut in
bits, not too fine. and pack layer Of
1t neatly at the bottom otge 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 that. also seasoning. Repeat till
all the 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 a
little salted -four. sprinkle lightly
with vinegar or lemon Juice and let
them stand an hour Il, q warm place,
keeping them well covered. Make a
good crust. shortening 1t with suet
or drippings 4 possible. and putting
in little more salt than for pastry.
Roll It quarter-inch thick and line
with It a mould, either tin or paper
bag, of sufficient size. The mould
must be well-greased, and II made
from q 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
very hard-boiled egg Season very
lightly with salt and PEI per. 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 q layer Of crust
In strips on top, or else q thick coat
ing of crumbs. Pour over melted but
ter. enough to season well, and an
equal quantity of tomato catsup or
tomatoes stewed to pulp. II you
like lattice crust or solid one,
put in 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 well through mashed potato
and cooked in q creased bag, either
IN one big cake or many smaller ones,
provide excellent supper fare. Ten
minutes Of baking is enough.
II tho 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 a little nour. you can
shape II into balls, dip them In egg
and bread crumbs and bake inside
a thickly-greased bag to q light brown.
Shredded wheat biscuit, crunbled
fine, make the basis of q very good
nursery pudding. Take two cups Of
crumbs. two cups finely chopped ap-
pie, half q cup Of butter freamed with
one cup of sugar. half q cup Of raj
sins well-foured. half a cup of -four
sifted with one teaspoonful baking
powder. and one cup sweet milk add
ed to two weIl-beaten eggs. Put In
pinch of salt. beat all well together,
pour into a mould which is very well
creased, set the mould inside a bag
and bake very slowly for an hour and
half.
Here IL sort of rice pudding with
out eggs. entirely possible to the
paper bag. Wash very well a scant
half-cup of rice, mix II with a cup
OF seeded raisins cut in half. a cup
OF sugar. a teaspoonful OF butter and
a large cup Of milk. Put all in q very
well-buttered bag, seal and cook
slowly for an hour and q half.
Copyrighted. 1911. by the Associated !
Literary Press.)