Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1912-04-03
PAPER BAG
COOKING
Great System Perfected by M.
S0yer, Famous London Chef.
FOR VARIOUS MEATS.
BY Martha MccuIIoch William.

4
Is willing to take the pains. Even the
humble pigs head and feet. An ex-
treme 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 integument
outside and in. The brains, of course,
Will have been removed. Break off 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 well-greased paper bag with
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
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 five OF SIX hours. Take up,
empty into a bowl, and as soon as it
can possibly be handled, pick up, re-
moving all bones. The sristle will
have dissolved. Now add the season.
ing-peppAr, powdered herbs, especial
ly sage, a bare dash Of tarragon vine
gar, and bare suspicion of garlic. If
there is much liquid, add either sifted
cOrnmeal or bread crumbs, both
Drowned in the oven. Pack smooth in
an 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
fat tenderloins, have them split, but
the halves left together down the side,
lay good breadcrumb or mashed po-
tato stuf1ng, highly seasoned with
butter or drippings, pepper, sage, and
onion, in the split, skewer the edges
together over the stuf1ng, and cook
in well creased bag with a very little
water until we'll 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 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 1t, will need no water,
only we'll creased bag. Spareribs can
be paper bag baked If care is used in
handling them to see that the rib-ends
do not go 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 If to be had Is the
best of all poultry. Get big bird
eight to nine pounds. Stuff, but not
too tight, putting handful in the
crop-space. Truss extra firmly, fas-
tening thin slices of bacon over the
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 loose-ftting
we'll creased paper Dag, lay on a trivet,
set on broiler IL hot oven, let cook
till bag corners turn very brown, then
slack heat half, or even little more
If the heat is fierce, and cook for an
hour and half to an hour and three
quarters.
Choose your goose young and fat,
even though you know the paper bag
will make tough bird tender. SINCE,
wash and drain the same as capon,
and hanging in a cold place day and
night improves it. For the stuff1ng
boil mild onions very tender, slicing
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 size, and two or
four apples. Peel and slice them, cook
soft with the onions, adding very lit
tie chopped celery. Mash all together,
then add to mashed potato enough to
fill the goose, but not too full. Season
with salt and pepper, also table
spoonful Of powdered sage and a tiny
pinch of mixed herbs. Add large
spoonful of lard or butter, stir it well
through the hot mass, let it cool bit,
then stuff the goose, which has been
seasoned inside and out, truss very
firmly, rub over well with lard, butter
or drippings, put into thickly-greased
bag of generous size, add tablespoon
full of cold salt water, seal, and set in
hot oven for ten minutes. Slack heat
half and cook done, allowing twenty
two minutes to the pound. Serve with
mashed turnips, baked squash, baked
apples or apple sauce, hot corn bread
and sweet cider.
Stuffed Tomatoes, MiIanaise.-Cut
out freely the stem ends of six large
tomatoes, scoop out the seed and part
of the pulp, dust the insides well
with pepper and salt and put bit Of
butter in each. Fill with finely
minced cold meat-beef, veal, lamb
or chicken, mixed with minced raw