The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1912-04-25
[gA[Fj[I[R (RAG
COOKING
WO[1[D[I[2dNTW[9CZDCHG
9U0UlEE] [D[{[9B[{GUI[D
BIZ L1.SOH[{[RgE'OR
GREATEST [IlUQC1G q
GG1[{EZ GSs 4sSAz&
FOR VARIOUS MEATS.
BY Martha McCulloch Williams.

Every manner Of meat, even 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 we'll and
removing all removable integument
outside and in. The brains. of course,
VIII have been removed. Break off 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 large well-greased paper bag with
stalk or two of celery if at hand and
a single slice of onion The pepper and
herbs come in later. Add half pint to
pint of cold water, according TO the
bulk Of the meat, seal bag tight, lay
on triVet, set in hot oven for five min
utes, then reduce heat two-thirds and
cook for five or six hours. Take up,
empty into a bowl, and as soon as II
can possibly be handled, pick up, re-
moving all bones. The grstle will
have dissolved. Now add the season
ing-peppcr. powdered herbs, especial
ly sage, bare dash of tarragon vine
gar, and a bare suspicion of garlic. If
there is much liquid, add either sifted
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 of
roast beef to be disdained, Get large
fat tenderloins, have them split, but
the halves left together down the side,
lay 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 stuffing, and cook
in a we'll creased bag with very little
water until well done. This is special
ly economical. in that there is no bone
TO be thrown away.
Either fresh ham or shoulder.
boned, stuffed and cooked in 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 1t, will need no water,
only well CREASED bag. Spareribs can
be paper bag baked If care is used in
handling them to see that the rib-ends
DO not go 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
200 tight, putting 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 soft butter, put
a little butter under the bacon on the
breast, then pop into loosc-ftting
we'll creased paper bag, lay on trivet.
set on broiler in hot oven, let cook
till bag corners turn very brown then
slack heat half. or even u little more
if the heat is fierce, and cook for an
hour and 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,
wash and drain the same as capon,
and hanging in n cold place a day and
night improves It. For the stuffing
boil mild onions very tender, slcing
them and letting them lie in salt water
half an hour before cooking A
medium goose will take two to six on
ions. according to size, and two or
four apples. Peel and slice them, cook
soft with the onions, adding a very lit
tie chopped celery. Mash all together,
then add to mashed potato enough to
fill the goose, but not too full. Season
with salt and pepper. also n table
spoonful Of powdered sage and tiny