The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1912-05-24
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FOR VARIOUS MEATS.
BY Martha McCulloch William.

Every manner of meat, even the
humblest, may be made tender and
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 If you incline to gainsay further.
Scrape the outer skin very clean, cut
off the ears and nose Of the head,
scalding both head and feet we'll 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 large well.greased paper bag with
a stalk or two of celery If at hand and
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 or six hours. Take up,
empty into a bowl, and as soon as it
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 a bare suspicion of garlic. II
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 a good breadcrumb or mashed p0-
tato stutting. highly seasoned with
butter or drippings, pepper. sage, and
onion, in the split, skewer the edges
together over the stuffing, and cook
in we'll creased bag with 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, we'll seasoned and baked in a
paper bag with apples or sweet po
tatoes about it. will need no water
only we'll creased bag. Spareribs car
he 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 {
slice or two of onion, will make any
hungry soul rejoice.
Perfect capon Is none so plenty il
the markets, but il to be had is the
best Of all poultry. Get big bird
eight to nine pounds. Stuff, but no
too tight. putting handful in thu
crop-srace. Truss extra firmly, fas
tening thin slices Of bacon over tn.
breast md thighs underneath the trus
sing strings. Grease all the rest o
the body literally with soft butter, pu
a little butter under the bacon on tn
breast, then pop into oose-fittini
we'll creased paper bag, lay on trivet
set on broiler in hot oven, let cool
till bag corners turn very brown, thel
slack heat half, or even little NOR
if the heat is fierce, and cook for al
hour and half to an hour and three
quarters.
Choose your goose young and fat
even though you know the paper ba!
will make tough bird tender. SINCE