The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1912-05-01
FOR VARIOUS A
sy Martha MccuIIoch Williams.

Every manner of meat, ever the
humblest, may be made tender and
palatable by means of paper bag cook
ing. If only the cook knows how and
is willing to take the pains. Even the
humble pigs head and feet. An ex-
IRENE example, you say! Try it-and
see If you incline to gainsay further.
Scrape the outer skin very clean, cut
off the ears and nose Of the head,
scalding both head and feet well and
removing all removable integument
outside and in. The brains, Of course,
will have been removed. Break OF any
sharp projecting bones from either
head or feet, blanch them by pouring
boiling water upon them, taking out
and dropping in very cold water, then
drain and season lightly with salt. Lay
in a large well-greased paper bag with
a stalk or two of celery if at hand and
a single slice Of onion. The pepper and
herbs come in later. Add half a pint to
a pint of cold water, according to the
bulk of the meat, seal bag tight. lay
Ou lllNSl, SCI III uOI OfOh " NV 1890
utes, then reduce heat two-thirds and
cook for five or six hours. Take up,
empty into a bowl, and as soon as 1t
can possibly be handled, pick up, re-
moving all bones. The gristle will
have dissolved. Now add the season
ing-pepper, powdered herbs, especial
ly sage, a bare dash of tarragon vine
gar, and a bare suspicion Of garlic. II
there is much liquid, add either slfted
cornmeal or bread crumbs, both
Drowned in the oven. Pack smooth IN
an earthen mould and let get cold.
There will be headcheese worth eating.
Nor is stuffed pork tenderloin, which
Is as full of relish as either goose or
turkey, or even the lordly baron or
roast beef to be %disdained. Get large
fat tenderloins, have them split, but
the halves left together down the side,
lay a good breadcrumb or mashed po-
tato stufing, highly seasoned with
butter or drippings, pepper, sage and
onion, in the split, skewer the edges
together over the stufing, and cook
in a we'll creased bag with a very little,
water until we'll done. This Is special
ly economical, in that there Is no bone
to be thrown, away.
Either. a fresh ham or shoulder.
boned, stuffed and cooked In a paper
bag, will furnish a mighty satisfying
dinner meat. The oven ought to be
very hot and stay SO for seven to ten
minutes, depending on the size OF the
meat. Then slack heat one-half and
cook until thoroughly done.
A square of rib-pork, the skin cut IN
checkers, we'll seasoned and baked in a
paper bag with apples or sweet po-
tatoes about it, will need no water,
only a we'll creased bag. Spareribs a
be paper bag baked If care Is used in
handling them to see that the rib-ends
do not 60 through the paper. Loin-
roast, cooked thus with either apples
or potatoes, or white potatoes with a
slice or two Of onion, will make any
hungry soul rejoice.
Perfect capon is none so plenty In
the markets, but if to be had is the
best of all poultry. Get a big bird
eight to nine pounds. Stuff, but not
too tight; putting a handful in the
crop-space. Truss extra firmly, fas-
tening thin slices of bacon over the
breast and thighs underneath the trus-
sing strings Grease all the rest OF
the body literally with sof', butter, put
a little butter under the bacon on the
breast, then pop into a loose-ftting
we'll creased paper bag, lay. on a trivet,
set on broiler in hot oyen, let cook
till bag corners turn very brown, then
slack heat half, or eve a little more
if the heat is fierce, and cook for an
hour and a half to an hour and three
quarters. =.
Choose your goose young and fat,
even though you know the paper bag
will make a tough bird tender. SINCE,