The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-02-08

over and through it before putting in
the stufting. wipe inside and out with
a soft, damp cloth, then resalt but
very lightly outside and in.
Since the turkey is apt to require
the whole oven and long, slow cook-
ing, better put him on early, and take
him up before beginning the other
things.
Sweet Potatoes in Syrup.-Choose
smooth, even potatoes Of medium size,
boil twenty minutes, drop in cold
water, peel, dip in melted butter, roll
in sugar, put into buttered bag, with
sugar, butter and lemon Juice enough
to make fairly rich syrup. Seal
bag, and cook for twelve minutes in
q fairly hot oven. Pour the syrup
from the bag around them into hot
dish.
Spanish onions.-Parboil for fifteen
minutes Spanish or Bermuda onions,
chill them IN cold water, then cut
V out Of the hearts. Fill the space
with butter, after busting it we'll with
salt and pepper, put the onions in
bag with lump of butter and a very
little water. seal and cook twenty
minutes in hot oven, or thirty min
utes in very moderate one.
Baked Pears.-Ripe, well-havored
pears are best for baking. but the
ordinary cooking pear will answer
if baked with sugar, lemon juice and
spices. Peel the pears, cut off the
stems and take out tire core, but only
little way beyond the blossom end.
Stick Glove, a shred Of mace or bit
of cinnamon in the rore-space, fill in
around it with sugar and rcll the
fruit In dry sugar before putting it
In buttered bag. Put in half gill
Of water also to the half dozen, seal
bag, and cook at slow heat fifty min
}tes to an hour.
Dreamed Saisify.-Boil tender, drop
into cold water, peel and cut in Ewo-
inch length strips, steep in dress
lag of butter and cream, lightly sea-
soned with pepper ard salt. Pur in
well-greased bag, seal and leave in
the oven few minutes only.
Smothered Chicken.-Have a good
sized broiler cut into joints, taking
care not to leave sharp bones tn the
joints. Salt and pepper them lightly,
dredge with flcur and lay in we'll
creased bag upon thin slices. of ba-
con. Cover with more bacon slices,
taking care to keep the chicken
spread rather fiat. Add teaspoc.nful
Of water, CIR couple Of pesle:d and
aiiced tomatoes. Shreds ri green
pepper add somewhat of faTor to the
tomatoes. Seal in has and cook for
:orty minutes, Stacking htrat almost
lalf after the first five minutes. Make
peep-hole in the upper tide of the
Jag near the middle, AMI il the bacon
3nd chicken are not as brown as you
like, cook five to ten l1.infltes longer.
Serve on a hot dish with gravy from
The bag.
Good pies demand gnod crust
shorter than any temper, easier brok-
en- than promises Maie it by M.
Soyer's recipe, then surely it will be
up to grade. Here is the recipe:
Take one pound of flour, three-quar-
ters of a pound of butter. Mix the
-four with water and SAL lightly until
the consistency of buttes. Leave this
dough for half an hour, then hatten
with your hand and lss your butter
on the top of the pas1e. Then fold
four-corner way, and gire it two rolls,
as usual. Leave your Yaste in a cool
place for forty-five miy-utes, and then
coll twice more. Lea7e it for forty
ave minutes and then soll twice again.
Bake all your pies in bags; it may
seem extravaganza, brSt the gas-saving
more than pays for the bags. Use
thin pie tins. Roll out and fill as
usual. Set pans inslde bags and set
the bags on trivets. Cook two pies
at once, but shift them midway the
cooking, from uppe' to lower shelf,
and vice versa. THIS they will brown
top and bottom. Grease the bags
but lightly underneath; even though
they crisp .hsre it does no harm.
The esA32ftial thing is to keep the
cpser surface covered and maintain
steady heat. Have the oven hot at
.irst, but slack heat after little--as
soon as the bag corners show rather
brown. Average pies, with average
Leat, require twenty-five to thirty
tainukss. Make peep-holes on top in
tue Rags when you think they are
dpne; If not brown enougA, raise the
heat g wee bit and cook five minutes
longe...
To make the cider-cup, cut thinly
the yellow peel from six oranges and
six lemons, squeeze out the juice and
put in with the peel and three cups
of sugar. Make a gallon Of sweet
cider very hot. but do not let it boil,
pour it upon the peels and juice, and
let tand in cold place for twenty
four hours, stirring it several times.
The peel can be strained out, but it
looks rather pretty in glasses.
For tea lemonade, take the juice
of dozen well-washed lemons and
three sweet oranges, cut the squeezed
rot,, y H.