The Green Forest tribune., 1912-05-17

very thin slice of streaky bacon, skew CT it on with a toUlmpick and clip off | the sharp ends after skewering. Lay compactly but without crowding in a well-buttered bag, add teaspoonful of water, a tablespoonful of tomato catsup, or fresh> tomatoes peeled and sliced, or else half gill of stock. flav. ored with celery, seal and cook twenty. five minutes in a fairly hot oven.
 Giblet patties suit some palates. To make them, parboil the giblets mash or mince fine, throwing cut all strings or Jumps, also shreds of onion and very little celery, with, if you like. grate of nutmeg or of lemon peel. Moisten with melted butter or rich stock, cut five inch squares of good puff paste, cover half each diagcnally with the prepared liver, fold over the other half, pinch tight together and bake iN well greased bag fifteen min utes in a fairly hot oven.
 Parboil pound of calf's liver. When tender, but not ragged, take up cool and cut in strips as thick as they are wide. Wrap each strip in a slice of thin bacon, roll in flour, put in bag with a little butter-the bag must be well greased-and cook for ten min utes in hot oven.
 Baked lambs heart is much ap- proved by those who like that sort of thing. Get three hearts, cut out the tops and soak at least two hours in cold slightly salted water to remove the blood. Take out, rinse. drain well. stuff with bread crumbs or any stuff ting approved--even plain mashed po- tatoes or boiled rice will answer. Fast en the tops we'll over the stuff1ng. Lay in well buttered bag and cook for hot oven.
 Beef heart can be cooked the same way, but must soak longer three hours at least. It must also cook long CT, the time depending on the weight
 Split and clean lamb kidneys, scald in lightly salted water very quickly, drop in cold water a minute or two, then cut in quarters. Take a spoonful of flour and season it well with salt, pepper and very little grated nut meg. Roll the quartered kidneys n it, then shake upon each single drop of tabasco. Get fine skewer and lave ready thin sliced streaky bacon Thread one end of a slice on the skeWer, then put on z piece of kidney, double the free end of the bacon over the point, and skewer it fast. Add another piec. of kidney, fold the ba con agai4-. When the slice gives out put on a fresh one. Leave the point of the skewer projecting almost an inch, then stick over the point piece of white potato so that it will not tear the bag. Fill as many skewers as needed, lay them points foremost. that is toward the mouth, in well but tered bag Add a lump of butter rolled in flour and a spoonful of tomato cat sup, or half a spoonful of Worcester sauce, and the same amount of water Seal and cook in hot oven fifteen to twenty-five minutes, depending on how heavily the bag is loaded.
 Chicken flyers, or those of squab, can be cooked in the same manner, leaving out the catsup and adding only the butter. Beef kidney, sliced rather thin, highly seasoned, and cooked be- tween thin slices of bacon for twelve minutes in a hot oven, is near ap- proach grilled kidney.
 Blanche sweetbreads by scalding them in a slightly salted water then parboil. and put between plates to press. Trim neatly, put in a very well greased bag with a sauce of butter, cream, sherry wine and sea soning-only be careful to touch light ly with the the herbs-and cook forty minutes to an hour in an even oven only moderately hot.
 Brains of any sort must ybe scalded in boiling salt water, peeled and dropped in cold water for at least ten minutes. Half an hour will not hurt The ways of cooking them are many For scrambled brains, parboil them until they just begin to break, drain out, and mix with beaten eggs, adding seasoning to taste. Pour into a well buttered bag with an extra lump of butter at the bottom of it, lay another lump on top, seal and cook In z hot oven twenty-five to fifty minutes, ac- cording to the size of the bag.
 Copyright, 1911. by the Associated
 Literary Press.)