The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-02-14

gested. you've got an electric stove,
you know"
Cook it myself! Oh, come, you
might show a little feeling and inter-
est when you see me in such fix"
"Paper-bag it," I went on calmly,
holding one up for inspection.
His face lit up. "Do you think
could? I've never cooked since my
schoolboy camping days."
"Now, look here" said severely.
"If 1 give you the paper bags and tell
you what to do, will you go away
and do it and let me get on with my
work?'
He gave me a most unforensic
wink. You bet! What lark!" /
proceeded to give him the following
menu:
Filleted Soles, fines herbes
Sweetbreads au naturel
Green Peas
Roast Fowl Savory Crumbs
New Potatoes Salad
Asparagus
Fruit Salad
Coffee
I gave him full instructions, and
late that night he rang me up on the
telephone.
"Was it a SUGGEST" | asked, al
though / knew the answer beforehand.
"a success? | should just think So
The old boy was delighted. Helped
himself twice to everything, and ask
ed who my cook was! I'm thinking of
giving a little supper party next
week; suppose you could let me have
one or two more recipes, eh?'
So for the convenience of bachelors
generally. l give the following
recipes:
FilIeted SoIes Fines Herbes-Take
four or six fillets of sole, dust lightly
with salt and white pepper, and
sprinkle also lightly with finely mine
ed parsley, chopped mushrooms and
very little minced shallot. Add the
tiniest possible squeeze of strained
lemon juice. Put bit of butter on
each fillet and slip them gently into
a we'll creased bag, add quarter of
glass of sherry. Bake in moderately
hot oven for 10 to Is minutes. Cut
open the bag very carefully with
pair of clean scissors, and slip the
fish and the sauce which will have
formed during the cooking on to a
very hot dish. Send to table at once.
Sweetbreads au NatureI-Take four
sweetbreads; parboil them. Take off
the skins. Grease bag thickly. Dust
each sweetbread with salt and pep
per very lightly, and pour over each
sweetbread tablespoonful Of cream.
Slip the sweetbreads into the creased
bag, cook in an only moderately hot
oven slowly for 40 minutes. Open
bag. Slip out gently on to hot dish.
Surround with border of green peas
and serve.
Green Peas-5utter a bag well.
| Put in the peas, a pint to the four
sweetbreads, three or four leaves OF
mint, a teaspoonful of powdered sugar
and salt to taste, sprinkling of -four.
and a small tumbler Of water, or, bet
ter still. If to hand. good white veal or
chicken stock. Place bag ON broiler
or gas broiler. Cook gently for 60
minutes.
Fowl-Savory Crumbs. Wash the
fowl out we'll inside with plenty of
cold water. Dry we'll, put the liver
and a small shallot inside the bird.
Have ready a large tablespoonful Of
white breadcrumbs. Add to them q
lump of butter the size of big wal
nut, pepper and salt to taste, a tea
spoonful Of finely minced chives, and
a teaspoonful OF well washed and
minced tarragon. Mix all together
and put into the bag with the bird.
Cook gently for SIS minutes. Open
bag. Slip bird and crumbs out gently
on to hot dish and send to table
with new potatoes and salad.
Note that the asparagus, which
forms a course by iself, is cooked in
the same way as the green peas.
For the salads, the only things not
cooked In the bag, wash well and dry
a head of lettuce. Tear-do not cut
into pieces of suitable size. Rub
a bowl with a split Glove or garlic.
put in the salad. Add pepper and salt
to taste, and oil and vinegar in the
proportion of two tablespoonfuls OF
oil to one of vinegar. Mix thorough
ly. and just before serving add a
small orange freed from skin. pith
and seeds, and cut into small squares.
Copyright. 1911. by Sturgis & Walton
! Company