The Tucumcari news and Tucumcari times., 1912-03-29
PAPER BAG COOKERY
SIMPLE SEASONING A MERIT.


Paper bag cookery conssrves the
natural juices and savors OF food stuffs
and so requires but light seasoning.
Take the case OF so.called melted
batter. Ordinarily, a mixture OF but
ter, -four and water, ysriousy spiced
and seasoned and cooked 20 a pasty
consistency II must give the stomachs
that receive II a mighty wrestle. Melt.
ed butter. yiscid and heavy, means
overwork for it--potenual dyspepsia.
Far otherwise with real melted but
ter--butter pure and simple, mixed
only with the salts and sayors OF food
stuffs
wish you would try this sort OF
melted butter for either meats or yeEe.
tables. Put the butter In an enamel
sauce pan with salt, pepper, paprika,
the least sprinkle ot fine herbs and
very little nutmeg. Add half the
butter--bulk OF boiling water, cook to
gether for Ave minutes, stirring well,
then put in either lemon juice, claret
or sherry equal In quantity to the boil.
ing water. and let stand over hot water
until ready to serve.
Since omelets ara possible 10 the
paper bag, here follow directions for
several sorts, each little out Of the
common. All must be cooked alike -
In very well.buttered bag OF proper
size. set In very hot oven az FIRST
and the heat Stacked a third or even
a half. after three TO Eve minutes
Plain Omelet This plain omelet can
be the foundation OF many other sorts.
by doubling the egg contents and re.
duCing the milk ons-half II becomes
richer and lighter But Just az given
II Is fine for breakfast or luncheon
Begin by beating very light three eggs,
white and yolks separate. Add TO the
yolks "A tablespoonful OF -four stfted
with half a teaspoonful ~ baking pow.
der and half as much salt. Melt a
spoonful OF butter In a pint OF milk
beat it gradually into the egg and
-four mixture the milk must be hot
but not boiling-then fold IN lightly
the stinly beaten whites, pour into
your bag. seal put on triyet and cook
fifteen minutes.
Chicken or Ham Omelet: To turr
this into chicken omelet. add a very
little more Hour 20 the mixture, ther
stir in well Just before putting II II
the bag cup of cold chicken minced
very fine and seasoned Lightly with
onion juice or minced celery. Fo'
ham omelet leave out half the tiou'
and sCant the allowance OF salt ant
baking powder, Water can be used In
stead OF milk--in that case, put II
more melted butter. Mince or grint
the cooked ham very hne and seasol
. II with onion juice and the bares
dust.ng of sugar, not enough 10 taste
only 20 throw up the piQuancy OF tn
ham put In the minced ham befor
the beaten whites, mix lightly, put 4
vel, buttered bag and bake tiftee
, minutes.
spanish Omelet: Chop very fine
stalk OF celery, green pepper scalde,
' in boiling salt water but not wilt ed
one very small onion. one large peele,
: tomato, With salt and pepper 10 taste
and a bare dash OF Worcester sauce
Mix well, put in a saucepan. and cool
: until tender IN little butter-sa,
eight 20 ten minutes The vegetables
should only simmer. Make siYegI
y omelet, but DO not double the milk
Put In plenty ~ melted butter beside
what the vegetables supply. Stir thon
In well before the beaten whites, pu
. in the bag as quickly as possible afte
the whites are added, seal and bak
ffteen 70 eighteen minutes.
. Copyright 1911. by the Associate,
. Literary Press