American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1912-05-16
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Every q Of meat. v en the
humblsst, may be made tender and
palstabie BY means Of paper bag cook
Ing. II only tho cook knows how and
II willing TO take the pains. Even the
humble pig's head and feet. An OF.
treme example, you sayi Try t-and
see II yUu Incline to gainsay further.
Scrape the outer skin very clean, U
on the ears and nose Of the head,
scaidinR both head and feet we'll and
removing all removable integument
outside and In. The brains, OF course.
Will havo been removed. Break on any
sharp projecting bones from either
head or feet. blahch them by pouring
boiling water upon them. taking out
N 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 II at hand and
o single slice Of onion. The pepper and
herbs come In later. Add half q pint to
a pint Of cold water. according to the
bulk Of the meat. seal bag tight. lay
on trivct. set 10 hot oven for i've min.
utes. then reduce heat twothirds and
cook for Ave or six hours. Take up,
empty into a bowl. and al soon as It
can possibly be handled. pick up. re-
moving all bones. The gristle will
have dissolved. Now add the season.
ing-pepper. powdered herbs. especial
ly sage. a bare dash OF tarragon vine
gar. and a bare suspicion of garlic. II
there ia much liquid. add either sifted
cornmeal or bread crumbs. both
Drowned In tho oven. Pack smooth In
an earthen mould and let get cold.
There will be headuhcese worth eating.
Nor is stuffed pork tenderloin. which
liz ms full OF relish as either goose or
turkey. or even the lordly baron OF
roast beef TO be disdained. Get large
fat ~tenderlolns. have them split. but
tho halves loft together down the side.
lay q good breadcrumb or mashe po-
tato stutiing. highly seasoned with
butter or drippings. pepper. sage, and
onion. In tho split. skewer the edges
together over the stufing. and cook
in u well creased bag with a very little
water until well done. This Is special
ly economical. ia that there Is no bone
TO be thrown away.
Either n fresh ham or shoulder.
boned. stuffed and cooked In a paper
bag. will furnish a mighty satisfying
dinner meat. The oven ought TO be
very hot and stay 30 for seven to ten
minuteH. 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 POI
tatoes about II. will need no water,
only = well creased bag. Sparerihs can
tie paper bag baked II care IN uscd In
handling them To see that the rib-ends
do not 20 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 II to be had is the
best OF all poultry Get a big bird
eight to nine pounds. stun. but not
.crop-spaee. Truss extra firmly. fas-
teninG thin slices OF bacon over tho
breast and thighs underneath the trus-
sing strings. Grease all the rest OF
the body literally with soft butter. put
q little butter under the bacon on the
breast. then pop into a ioose-htting
well creased paper bag. lay on a %trivet.
set on broller In hot oven. let cook
TIL bag corners tur very brown. then
slack heat halt. or even Il little more
II the heat is fierce, and cook Tor an
hour and n half to an hour and three
quarters.
Choose your goose young and fat.
even though you know the paper bag
win make a tough bird tender. SINCE.
wash and drain the same as capon.
and hanging In a cold place q day and
night Improves II. For the stufYing
boil mild onions very tender. sllctng
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 sire. n two or
-four apples. Peel and slice them. cook
soft with the onions. adding u very lit
tie chopped celery. Mash all together, |
then add to mashed potato enough to
MI the goose. but not too full. Season
with salt and pepper. also q table,
spoonful of powdered sage and q tiny