The Owosso times. (Owosso, Mich.) 1897-1926, 1912-09-27
RAIp'ER;BAG
COOKING
Great System Perfected by NJ
Soyer, Famous London Chef.
IMPROVES MEATS OF ALL SORTS
BY Martha MccuIIoeh Williams.

Is savory meat-no matter what
sort-one of your gastronomio de
lights? Cook 1t in the paper bag, and
Ut will be a greater delight than ever
Suppose you want an approach to
barbecued lamb-as near an approach
as the gas range or the coal one per.
mits. Get rack, not too big, fat
and tender, and have the rib ends cut
very short and all the angles of the
backbone carefully removed. Wash
1t quickly, wipe dry with a damp
cloth. rub all over with soft butter,
pop In a paper bag, very we'll creased,
and cook in hot oven ten minutes,
then in a moderate one fifty minutes
longer. Take up and open the bag,
but only little way on top. Then
pour carefully into 1t a sauce made
thus: Boil soft in little water half a
dozen pods OF cayenne pepper, mash
In the liquor, remove strings, add halt
cup OF butter, half cup of very
strong vinegar, half teaspoonful OF
salt, dash Of Worcester sauce and q
saltspoon of ground black pepper.
Cook together for five minutes, stir.
ring constantly. Dip by small
spoonfuls over the meat in the bag,
putting on about half. Set the bag
back In the oven after cutting away
a square on top. Turn the heat on
full and cook for five minutes longer.
Take up the meat on a hot platter,
pour the bag gravy over it, and serve
what remains of the pepper mixture
in separate boat The meat roasted
thus without seasoning Il tender and
juicy and ready to take favors from
the gravy and the sauce.
Serve with it potatoes-both sorts
baked in their, Jackets, using very
little water in the bags with them SC
they shall be mealy. Too much wa
ter makes white potatoes waxy OF
heavy, and gives to sweet potatoes a
pale flavor not desirable. The secret
of paper bag cooking, as Of all other
cooking, is learning the difference be-
tween enough and either too much
or too little. Serve also with the
meat either turnips cooked in bag
or carrots or spinach.
A beet salad goes we'll with the
highly seasoned meat-much better
than cold slaw, though that will serve
at a pinch. Fresh cucumbers, sliced
thin, and seasoned only with salt and
vinegar, ere best of all.
Boiled batter pudding goes finely
with such savory meat and its vege.
table complement. To make it, take
for each person who is to eat of it
fresh egg, level tablespoonful of -four
and half cup of milk. Beat the egg
yolks very light, adding to them alter
nately the -four, with a little baking
powder sifted through it, and the
milk, taking care to mix very smooth.
Beat the egg whites very stiff and
melt a level spoonful of butter for
each three eggs in the pudding. Beat
in the melted butter-it must not be
hot, only warm enough to run-then
add raisins and citron, In the proper
ton of a cupful for every two eggs
The raisins must be seeded, the citron
finely shredded, and both well Toured
Beat item in well, but quickly, then
add the whites Of eggs. Fold rather
than beat them in, and rour the pud
ding into either a well creased bag
or a mold lined with we'll creased pa
per bag paper. Set either mold OF
bag inside another bigger bag, pour
in enough water to come half way
up the side, seal, and cook in q very
hot oven seven minutes, then in a
moderate one for three-quarters of an
hour. Be careful to leave room in
the bag; the pudding rises lot II II
Is made right. Serve In the mold, cut
it with very hot knife or spoon, and
serve with rich sweet wine or lemon
sauce. Before putting in water. be
sure that the outer bag Is water-tight
all up and down the seam. You can.
IL you like, make bag mold for the
pudding, but the paper bag, tied tight
at the mouth, is rather more trust. |
worthy. The boiling bag must, OF
course, be set upright; hence 1t will
be apt to require the whole oven
space.
Copyright, 1911, by the Associated
Literary Press.)