Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1912-02-16
PAPER eAGGlNG THE SCRAPS.

sitiOns are bad alike for body ard
mind
Is it traditional in your family TO
have a lordly roast turkey on family
feast days, If 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 year. But
there is another shape for the re-
mains-one which l 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 layer of
it neatly at the bottom of a buttered
paper bag mould Dot with bits Of
stuffing 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. IL
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 neat slices half an inch thick,
| two inches wide and four inches long.
! Dip them in melted butter, rou in
| little sailed flour, sprinkle lightly
with vinegar or lemon juice and let
| them stand an hour in warm place,
| keeping them we'll covered. Make a
good crust, shortening it with suet
| or drippings # possible, and putting
| in a 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 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
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 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 pulp. If you
like a lattice crust or a solid one,
| put in the butter and tomatoes before
adding it. 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 we'll through mashed potato
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
fput in a mould and then in bag. To
make it, throw cup Of well-washed
rice into a kettleful of salted 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, a cup of rich milk, beaten
up well with two eggs, salt and pep
| IN f,,lc A. Irr
minced cold meat very lightly busted
with corn starch. Pour on a little
tomato catsup or add a 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.
If 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 flour, you can
shape it into balls, dip them in egg
! and bread crumbs and bake inside
a thickly-greased bag to light brown.
/ Instead Of rice, whole wheat bread
crumbs can be mixed with the meat,
<
egg beaten in milk, seasoned lightly
with salt and sweet herbs, also 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 a 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 a cup Of raj
| sins well-houred, half 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
creased, set the mould inside a bag
| and bake very slowly for an hour aad
| half.
Here is a sort of rice pudding with
out eggs, entirely possible to the
| paper bag. Wash very we'll a scent
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