The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1912-05-16
AsoLIsHEs uNsIoHTlY HANDS.


In all the many and varied rewards
OF diligence none are better worth
while than those that wait upon dill
igent paper bag cooking. Ease is
d Of them. deftness another. eat
ness In the kitchen still a third. II
is quite impossible 10 make mere
words convey all that this method
Of cookery means--still more impos
sible TO set dow all that it's use viii
teach you.
For example, its use will teach you
how little art can improve on nature
in matter Of 1avors. Paper bag cook.
ing keeps In the favor. intensihes II,
and makes II the sauce Of appetite.
Good digestion commonly waits on
appetite.
But there are other things to take
into account. Not the least Of them
Is the saving 70 ones hands and ones
temper in the matter Of washing up
after a meal
Whether this falls to the cook, to
her mistress, or haply, to the gallant
man OF the house. who thrusts him.
self helpfully into the toughest part
OF the work. the fact remains lndis
putable that pan %scrubbing Is hard
work. dIstasteful in the extreme and
bound TO leave unpleasant reminders.
Pots and pans mean the use Of strong
alkalies. without them the pots can
not be kept sanitary. No sort Of glove
yet devised will permit the free use
AaanfAI. 10 H. 49,. LAA Tha eel
logism runs about thus wise: To
cook in the old way, you must have
pots. the pots must be kept clean, or
else be a constant menace, and TO
keep them clean requires detergents
so powerful they will destroy human
cuticle the same as they "cut grease"
Result. rough. Redeemed. painful hands.
In spite of emollients. ~gloye-wearing
and so on. The most careful mani
curing will not undo the effect OF
steady ~pot-washing.
Baked Blue Fish.-Cut of head and
tail, wash clean, wipe with a soft,
damp cloth, stuff with soft bread
crumb stufing. else lay sliced pota-
toes inside. with a seasoning OF but
AFAt BfHNt salt dAh pAlhAf hhh AAf
up securely. Rub all over outside
with soft butter or dripping, sprinkle
with salt. put I'm a CREASED bag, with
a small lump OF fat and a very little
cold water. Seal bag and cook In a
hot owe twenty to forty minutes.
according TO weight. Serve with
sliced lemon and garnish with par
sley. A squeeze OF lemon juice in the
b. is to many tastes an improve
ment.
Cat Fish, Baked or Brolled.-Cat
fish are good to eat, Notwithstanding
their looks. Anything under four
pound weight is fine for stuflng and
baking. Use a bread crumb stufing
or one made OF cornmeal beaten up
in egg and lightly fried, seasoning II
with pepper, salt and a suspicion OF
onion. Put plenty OF butter In with
the stufing, wiping the FISH as dry
as possible before stufing II and salt
lng and poppering the inside. Season
the outside likewise, grease well with
soft butter. put an extra lump OF but
ter in the bag, add a little milk and
water, half and half. and put in a hot
oven. Bake in full heat ten minutes,
then turn down the flame one-halt
and cook according to size-it viii
take about ten minutes ezra 10 the
pound. But hIake a peep-hole and look
In before taking out OF the bag-eye
and nose will help TO decide when
the FISH is well done. A very big cat
FISH is better cut in steaks or hllets,
Wipe dry, dip in melted butter,
sprinkle with lemon Juice. then with
pepper. salt and a little fine bread
crumb or corn meal. Lay in a WELL
creased bag on thln-sliced bacon. put
more bacon over Il, seal and cook thlr-
~ minutes TO an hour. according TO
weight.
Copyright, 1911, by the Associated
Literary Press.l