Crittenden record-press., 1912-07-04


you know"
Cook Il myself. Oh. come, you
might show little feeling and inter.
est when you see me IN such a fix"
"Paper-bag It," | went on calmly.
holding one up for inspection.
His face III UP. do you think !
could! I've never cooked since my
schoolboy camping days.
Now. look here said severely.
III give you the paper bags and tell
you what 10 do. will you go away
and do It and let me get on with my
workf"
He gave me most unforensc
wink You bet. What a lark" I
proceeded 10 give him the following
menu:
Filleted Soles. fines herbes
Sweetbreads au hEturel
Green Peas
Roast Fowl Savory Crumbs
New Potatoes Salad
Asparagus
Fruit Salad
Coffee
I gave him full instructions. and
late that night he rang me up on the
telephone
Was Il success" ! asked. al
though knew the answer beforehand.
"A success. should just think %.
Ths old boy was delighted. HELPED
himself twice TO everything. and ask
ed who my cook was. I'm thinking OF
giving a little supper party next
week; IsuppOse you could let me have
one or two more recipes. eh?"
SO for the convenience OF bachelors
generally. give the following
recipes:
FilIeted Soles Fines Rerbes-Take
four or six fillets OF sole, dust lightly
with salt and white pepper. and
sprinkle also lightly with finely mine
ed parsley. chopped mushrooms and n
very little minced shallot Add the
tiniest possible squeeze OF strained
lemon Juice. Put a BIT OF butter on
each hllet and slip them gently into
well creased bag. add quarter OF a
glass OF shery. Bake IN a moderately
hot oven for Is 10 rs minutes. Cut
open the bag very carefully with
pair OF clean scissors, and slip the
fish and the sauce which VIII have
formed during tho cooking On TO a
very hot dish. Send 20 tablo at once
Svseetbreads al hature1-Take four
sweetbreads; parb0il them Take on
tho skins Grease a bag thickly. Dus'
each s~eethsead. With salt and pep
per very Lightly. and pour over each
sweetbread tablespoonful of cream
SIP the s~eetbreeds into The creased
bag, cook In az ouly modo-ately hot
oven slowly for 40 minutes. Open
bag. Slip out gently on to hot dish.
Surround With border ~ green peas
and servo
Green Peas-outtcr a bag well
Put IN tho peas. pint TO the four
sweetbreadA, three or four caves OF
mint. a teaspoonful o, powdered sugar
and salt 10 taste. a sprinkllrg OF -four, |
and a small tumbler OF water. or. bet. |
ter still, II TO hand. good white veal or
chicken stock. Place bag on broiler
or gas broiler. Cook gently for co
minutes
Fowi-Savory Crumbs Wash the |
fowl out well inside with plenty OF |
cold water Dry well. pat tho liver |
and q small shallot inside the bird. /
Have ready large tablespoonful OF |
white bre aicrurhs ADA % them q
lump of butx the size OF "A big wal
nut, pepper and salt to taste, a tea
spoonful OF finely minced cLlves, and /
a teasTpnful OF we'll washed and |
minced Arragon. Nix all togethes
and put INTO tAe bag with the bird
Cook gently for - minutes. Open
bag, Slip bird and crumbs out gently
On to boz c!sh and send 70 table
With new potatoes snd salad.
Noto tia. " agparAr-f. which
forms course By !self, is cooked in
The same way as the green peas.
For ;hs salads. tie only things no,
cooked in Tie bag. wash Vel ard dry
a head OF lettuce. Tear-do not cut
into piecos Of suitable size. Rub
a bowl with a split clo,e or garlic.
put in the salad Add pepper and salt
to taste, and oil and Wuegar in the
OF two tablespoonfuls OF
oil 10 one of vinegar. EiX 'Acrough n
ly, and Just before serving add a
small orange freed from skin. pith
anA. sosda. and CT into small squares.
{ Copyright 1911. by Sturgis e. Walton
Company