Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1912-05-08
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
THE INNER GROWING TIT-BITs.
By Martha McCuIloch Williams.

neys.
There are Gvers and livers. Chicken
livers are much in request. Take six,
fresh and sound. Wash very clean in
cold water, drain well, salt very light
~, but do not pepper. Barely dust
with flour, then wrap each liver in a
very thin slice of streaky bacon, skew
or it on with a toothpick and clip off
the sharp ends after skewering. Lay
compactly but without crowding in a
well-buttered bag, add a teaspoonful
of water, tablespoonful Of tomato
catsup, or fresh tomatoes peeled and
sliced, or else half a gill of stock, flaw
0red with celery, seal and cook twenty
Eve minutes in a fairly hot oven.
GibIet patties suit some palates. To
make them, parboil the giblets. mash
or mince fine, throwing out all strings
or Jumps, also shreds of onion and
very little celery, with, if you like, a
crate Of nutmeg or Of lemon peel.
MOisten with melted butter or rich
stock, cut five inch squares of good
puff paste, cover half each diagonalIy
with the prepared liver, fold over the
other half, pinch tight together and
bake in a well creased bag fifteen min
utes in fairly hot oven.
Parboil q pound of caIf's liver When
tender, but not ragged, take up cool
and cut in strips as thick as they are
wide. Wrap each strip in a slice of
thin bacon, roll in -four, put in a bag
with a little butter-the bag must be
well greased-and 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 sailed water to remove
the blood. Take out, rinse, drain we'll
stuff with bread crumbs or any stuff
ing apprOved--even plain mashed po-
tatoes or boiled rice will answer. Fast
en- the tops we'll over the stufing. Lay
IN a we'll 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. 1t 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 a spoonful
OF flour and season it we'll with salt.
pepper and very little grated nut
meg. Roll the quartered kidneys in it,
then shake upon each single drop of
Of
ready thin sliced stIeaky bacon.
Thread one end of a slice on the
skewer, then put on a piece of kidney,
double the free end of the bacon over
the point, and skewer it fast. Add
another piece Of kidney, fold the ba-
con again. When the slice gives out
put on fresh one. Leave the point
of the slzewer projecting almost an
inch, then stick over the point piece
Of white potato so that it will not tear
the bag. Fill as many skewers as
needed, lay them points foremost. that
is toward the mouth, in a we'll but
tered bag. Add a lump of butter rolled
In flour and a spoonful of tomato cat
sup, or half a 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 a hot oven, is a near APP
proach = drilled kidney.
Blanche sweetbreads by scalding
them in slightly sailed water then
parboil, and put between plates to
press. Trim neatly, put in a very
well creased bag with a 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, parboiI them
uhI1 Iu6y just D6gln TO Dr6ak, drain
out, and mix with beaten eggs, adding
seasoning to taste. Pour into a 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 b in-and-egg mixture can be
served for breakfast or a late supper
on toast thus: Have rounds of crisp
buttered toast, cover neatly with the
mixture, sprinkle with grated Par
mesan and dot with bits of butter
Cook inside a well creased bag ten to
cwelve minutes in a fairly hot oven.
Serve very hot with ale and sour
pickles.
Brains scalded and neeled can he