The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-05-02
FOR VARIOUS MEATS.
~ Martha mcculIoeh Williams.

palatable by means Of paper bag cook
ing. II only the cook knows how and
Is willing to take the pains. Even the
humble pigs head and feet An ex
IRENE example. you say! Try it--and
see II you incline to gainsay further
Scrape the outer skin very clean. cut
on the ears and nose Of the head
scalding both head and feet well and
removing all removable integumeut
outside and In. The brains, OF course
VIII have been removed. Break of any
sharp projecting bones from either
head or feet, blanch them by pouring
boiling water upon them. taking out
and dropping in very cold water, then
drain and season lightly with salt Lay
in a large wellgreased paper bag with
n stalk or two OF celery II at hand and
a single slice OF onion. The pepper and
herbs come in later Add half pint TO
r pint OF cold water. according to the
bulk OF the meat. seal bag tight, lay
on trivet. set In hot oven for five min
utes. then reduce heat two-thirds and
cook for Ave or six hours. Take up,
empty into a bowl. and as soon as 1t
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 bare suspicion OF garlic. II
there is much liquid. add either sifted
cOrnmeal or bread crumbs, both
a Il In
nm earthen mould and let get cold.
There will be headcheese worth eating
Nor Is stuffed pork tenderloin. which
is as full OF relish as either goose or
turkey. or even the lordly baron Of
roast beef TO be disdained Get large
the halves left together down the side,
lay good breadcrumb or mashed po-
tato stuf'ing. highly seasoned with
butter or drippings. pepper. sage. and
onion, in the split, skewer the edges
together over the stuffing. and cook
In well creased bag with very little
water until well done. This is special
ly economical. in that there is no bone
TO be thrown away.
Either a 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 so for seven TO ten
minutes. 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. well seasoned and baked in a
paper bag with apples or sweet po-
tatoes about II. will need no water,
only well creased bag spareribs can
be paper bag baked IL care is used in
them 10 see that the rib-ends
10 not go through the paper. Loin-
roast. cooked thus with either apples
or potatoes. or white potatoes with
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 big bird
eight to nine pounds. STUFF. but not
too tight. putting a handful in the
cropspace. Truss extra firmly, fas-
tening thin slices of bacon over the
breast and thighs underneath the trus-
sing strings. Crease all the rest OF
the body literally with soft butter, put
a little butter under the bacon on the
breast. then pop into loose-fitting
well creased paper bag, lay on trivet.
set on broiler in hot oven. let cook
til bag corners turn very brown. then
slack heat half, or even a little more
II the heat is fierce, and cook for an
hour and a half to an hour and three
quarters.
Choose your goose young and fat.
even though you know the paper bag
will make a tough bird tender. SINCE,
wash and drain the same as capon,
and hanging in a cold place a day and
night improves IT, For the stuffing
boil mild onions very tender. slicing
hem and letting them lie in salt water
half an hour before cooking Al
goose will take two TO six on
Ions. according to size. and two or
-our apples. Peel and slice them, cook
soft with the onions. adding a very lit
lie chopped celery. Mash all together,
hen add to mashed potato enough TO
an the goose. but not too full. Season
with salt and pepper, also a table
spoonful OF powdered sage and a tiny