The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-02-21
PAPER BAG
COOKING
Great System Perfected by N.
Soyer, Famous London Chef.
IMPROVES MEATS OF ALL SORTS.
BY Martha MocuIIoch williams.

BY Martha McCulioch Williams.
Is savory meat--no matter what
sort--one OF your gastronomic de-
lights? Cook II in the paper bag, and
II 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 a 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
II quickly, wipe dry with a damp
cloth, rub all over with soft butter,
pop in a paper bag. very well creased,
and cook in a 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 it a sauce made
thus: Boil soft in a little water half a
dozen pods of cayenne pepper, mash
in the liquor, remove strings, add half
a cup Of butter, half cup of very
strong vinegar, half teaspoonful of
salt, a dash of Worcester sauce and a
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
square on top. Turn the heat on
full and cook for five minutes longer.
Take up the meat on hot platter,
pour the bag gravy over 1t, and serve
what remains of the pepper mixture
in separate boat. The meat roasted
thus without seasoning l. tender and
juicy and ready to take flavors from
the gravy and the sauce.
Serve with 1t potatoes-both sorts
baked in their jackets, using very
little water in the bags with them so
they shall be mealy. Too mach wa
ter makes white potatoes vaxy or
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 a bag
or carrots or spinach.
A beet salad goes well 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, are 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 1t
fresh egg, level tablespoonful Of flour
and half a 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 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 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 Four the pud-
ding into either we'll creased bag
or a mold lined with well creased pa
per bag paper. Set either mold or
bag inside another bigger bag. pour
in enough water to come half way
up the side, seal, and cook in a 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 If 1t
is made right. Serve in the mold, cut
it with very hot knife or spoon, and
serve with a 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,
If 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 it will
be apt to require the whole oven
space.
Copyright. 1911. by the Associated