Eastern Colorado times., 1912-05-17

er It on with toothpick and clip OF
the sharp ends after skewering Lay
compactly but without crowding in
well-buttered bag. add teaspoonful
Of water, tablespoonful Of tomato
catsup. or fresh tomatoes peeled and
sliced. or else half gill OF stock. flaw
ored with celery. seal and cook twenty
five minutes in fairly hot oven.
Giblet patties suit some palates. To
make them, parboil the giblets, mash
or mince fine. throwing cut all strings
or Jumps. also shreds Of onion and
very little celery. with, II you like. a
crate of nutmeg or of lemon peel
Moisten with melted butter OF rich
stock. cut hve inch squares OF good
pun paste. cover half each diagonally
with the prepared liver. fold over the
other half, pinch tight together and
bake IN well creased bag fifteen min
utes in fairly hot oven.
Parboil pound of calf's liver. When
tender, but not ragged, take up cool
and cut In strips as thick as they are
wide. Wrap each strip In slice of
thin bacon. roll in flour, put in bag
with little butter-the bag must be
well greased-ahd cook for ten min
utes In hot oven.
Baked lambs heart is much ap-
proved by those who like that sort Of
thing. Get three hearts, cut out the
tops and soak at least two hours In
cold slightly salted water to remove
the blood. Take out, rinse. drain we'll.
stuff with bread crumbs or any stuff
f1ng approved-even plain mashed po-
tatoes-or boiled rice will answer. Fast
en- the tops we'll over the stuffing. Lay
in well buttered bag and cook for
fifty minutes to an hour in fairly
hot oven.
Beef heart can be cooked the game
way, but must soak longer--three
hours at least It must also cook long
er. the time depending on the weight
Split and clean lamb kidneys, scald
in lightly salted water very quickly.
drop in cold water minute or two,
then cut in quarters. Take spoonful
of -four and season 1t well with salt,
pepper and very little grated nut
meg. Roll the quartered kidneys N it,
then shake upon each single drop OF
tabasco. Get a fine skewer and lave
ready thin sliced streaky bacon.
Thread one end of slice on the
skewer, then put on 9 piece Of kidney,
double the free end of the bacon over
the point, and skewer it fast. Add
! another spiec. OF kidney. fold the ba-
con again. When the slice gives out
put on a fresh one. Leave the point
of the skewer projecting almost an
inch. then stick over the point piece
of white potato so that 1t will not tear
the bag. Fill as many skewers az
needed, lay them points foremost, that
is toward the mouth, in a well but
tered bag. Add lump Of butter rolled
in -four and a spoonful of tomato cat
| sup, or half spoonful Of Worcester
sauce, and the same amount Of water.
| Seal and cook in a hot oven fifteen
to twenty-five minutes, depending ON
how heavily the bag Is loaded.
Chicken livers, or those Of squad.
can be cooked in the same manner,
leaving out the catsup and adding only
the butter. Beef kidney, sliced rather
/ thin,- highly seasoned, and cooked be-
tween thin slices of bacon for twelve
minutes in hot oven. Is a near ap-
proach =. grilfed kidney.
Blanche sweetbreads by scalding
them in slightly salted water then
parboil. and put between plates to
press. Trim neatly, put in a very
well creased bag with sauce of
butter, cream, sherry wine and sea-
soning-only be careful to touch light
ly with the the herbs-and cook forty
minutes to an hour In an even oven
only moderately hot.
Brains of any sort must be scalded
in boiling salt water. peeled and
dropped in cold water for at least ten
minutes. Half an hour will not hurt
The ways Of cooking them are many.
For scrambled brains. parboil them
until they just begin to break, drain
out, and mix with beaten eggs, adding
seasoning to taste. Pour into well
buttered bag with an extra lump Of
butter at the bottom Of 1t, lay another
lump on top. seal and cook in hot
oven twenty-five to fifty minutes. &C
cording to the size of the bag.
Copyright. 1911. by the Associated
| Literary Press.)