The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-04-08

Great System Perfected ~ II.
SeyeE Famous London Chef.
TAE INNER aRoaMa TlTsITs.

sesSss-e----
THE JNHER GROWING TtIsITs.
esEla -
BY Martha Mechlleeh Willlama.
Give instant allegiance TO paper bag
cookery, au ye, who dote upon inner.
growing tlt-bitB, LiYefs, for example,
and hearts, brains, sweetbreads, KID
neya.
: 1iete.afs liteTs md lfNers. ehiolraas
HYers are much IN request. Take SIX,
fresh and ssohnd Wash very clean "a
cold water, drain well, salt very light.
" but do not pepper. Barely dust
With four then wrap each liver "a 3.
very thin slice Of streaky bacon, skew
en- itson With Rfopthpiclz and clip. on
the sharp ends after skewering. Lay
compactly but without crowding IN d
well-buttered bag. add a teaspoonful
of water, a tablespoonful Of tomato.
catsup5 or fresh tomatoes peeled and
sliced, or else half gill Of stock, flaw
ored with celery, seal and cook twenty
I'VE minutes ina fairly hot oven.
Gfblet patties suit some palates. To
make them, parboil the giblets, mash
tor mince fne, throwing out all strings
or Jumps, also shreds. Of onion and a
very little celery, with, If you like, a
crate Of nutmeg or OF lemon peel,
G Moisten with, melted butter or rich
-Gtoclk, Scut five inch squares Of good
s plh paste, cover. half each diagonally
with the prepared liver, fold over the
other half, pinch tight together and
bake in a wei creased bag fifteen min
Z ites in fairly hot oven.
-, Parboil pound Of calls liver. When
Z tender but mot ragged, take up cool
and1cut in strips as thick as they are
wide. Wrap each strip In a slice of
- thinshacon, roll In -four, put ina ebag
With e little bptter--the bag must be
s'i.w wen gfehsed-and COOK, for ten min.
utes in hot oven. e.fst 20 .,
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 sailed water to remove
the blood. Take out, rinse, drain we'll,
stun with bread crumbs or any stuff
hng approved-even plain mashed po-
tatoes or boiled rice will answer. Fast
en- the tops well over the stufing. Lay
in Wen buttered bag and cook for
fifty minutes to an hour In a fairly.
hot oven.
Beef heart can be cooked the same
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 sailed water very quickly,
drop In cold water a minute or two,
then cut IN quarters. Take spoonful
Of dour and season It well with salt,
pepper and a very little grated nut.
meg. Rolrthe quarteFed kidneys in #
then shake upon each single drop Of
taoaseo. Get q fne skewer and have
ready thin sliced streaky bacon.
Thread one end of a slice oni the
skeweT, then put on a, piece OF kidney,
double the free end OF the bacon over
the point, and skewer 1t fast. Add
another piece Of kidney, fold the ba.
con agatn:7 When the slice gives out
put on fresh one, Leave the point
OF the skewer projecting almost an
inch, then stick over the point q piece
of white potato SO that 1t will not tear
the bag. Fill as many skewers as
needed, lay them points foremost, that
ID toward the mouth, in we'll 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
2 minutes IN q hot oven, is a near ap-
proach - grilled kidney.
". Blanche sweetbreads by scalding
20 them ina Rlightly Salted water then
parboil,, and put between plates to
press. Trim neatly, put in a very
well creased bag with a sauce o.
butter, cream, sherry wine and sea-
soning-only be careful to touch light
" 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 It. lay another
lump on top, seal and cook In a hot
oven twenty-five to fifty minutes, ac-
cording to the size Of the bag.
The bI tn-and-egg mixture can be
served for breakfast or late supper
on toast thus: Have rounds of crisp
buttered toast, cover neatly with the