Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1912-05-01
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COOKING
MISUNDERSTANDING
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FOR VARIOUS MEATS. /
BY Martha MecuIioch Williams.

NJ Every manner of meat, even the
'hnmblest, may be made tender and
ipalatable by means of paper bag cook
ling, If only the cook knows how and
lis willing to take the pains. Even the
humble pigs head and feet. An ex-
IRENE example, you say! Try it-7and
igee il you incline to gainsay further.
Scrape the outer skin very clean. cut
loff the ears and nose Of the head,
Jscalding both head and feet we'll and
removing all removable integument
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
y q stalk or two of celery II at hand and
single slice OF onion. The pepper and .
herbs come in later. Add half a 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 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
" sage, q bare dash oftarragon vine
gar, and a bare suspicion OF garlic. II
there is much liquid, add either sifted
cornmeal or. bread crumbs, both
I 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 lcrdly 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 stuflng, and cook
In we'll creased bag with very little
water until well done. This Is special
" economical, in that there Is no bone
to be thrown away
Either 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
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 II care Is used in
handling them to see that the rib-ends
do not go through the paper. Loin-
;-tuast, cooked thus with either apples
For potatoes, or white potatoes with
slice or two Of onion, will make any
hungry soul rejoice. S3
Perfect capon Is none so plenty in
the markets, buff to be had is the
Sbest Of all poultry. Get a big bird,
eight to nine pounds. Stuff, but not
TOD flight, putting 9 handful in the
Gro espace. Truss extra firmly. fas-
fening 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
4 little butter under the bacon on the
breast, then pop into loose-ftting
well creased paper bag, lay on q trivet,
set on broiler in hot oven. let cook
till 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 half to an hour and three
quarters. ". NJ
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 q day and
might improves 1t. For the stufflng
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 a very lit
tie chopped celery. Mash all together,
then add to mashed potato enough to
NIL the goose, but not too full. Season
with salt and pepper, also a. table
spoonful of powdered sage and tiny