The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-04-10

Great System Perfected BY N.
Sever Famous 0ndon. Chez. Z
ron VARIOUS MEATS.

to IKE the pains. Even the,
humble pigs head and feet, An e1-
trene example,, you say! Try and
see II you incline to gainsay further.
X Scraps the outer skin very clean. cut.
on the ears and nose AZ tba bsad /
scaIding both head and feet veil and
removing ali removable inteeument
outside and In. The brains. al course.
viii have been removed, preak al anyI
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 seasbn lightly With salt. Lay,
In a large welLgreased paper bag With
q stalk or two OF celery il at hand and
a,single slice Of onion. The pepper and
herbs come in later. Add half q pint to
q pint Of, cold water according to the,
bulk of. the meat. seal bag tight. lay
on trivet, set In hot oven for i've min
utes, then reduce heat two-thirds and
cook for i've or six hours. Take up,
empty into a bowl, and as soon as It
can possibly be handled, pick UP; re-
moving an bones. The gristles viii
have dissolved. Now add. the season.
ing-pepper, powdered herbs, especial
~ sage, a bare dash of tarragon vine
gar, and q bare suspicion Of garlic. Il.
there Is much liquid, add either sffted'
cornmeaI or bread crumbs, both
Drowned in the oven. Pack smooth IN
an earthen mould and let get cold.
There will be headcheese worth eating
Morris stuffed pork, tenderloin, which
IL as full Of relish as either goose or or
turkey, or even the lordly baron Of
roast beef to be iisdained. Get large
tat tenderloins, have them split, but
the halves left together down the side.
lay a good breadcrumb or mashed po-
tato stufing, highly seasoned with
butter or drippings. pepper, sage, and
onion, In the split, skewer the edges
together over the stufing, and cook
In well creased bag with very little
water until well done. This is special
" economical, in that there is no bone
to be thrown away. \
Either flesh ham or shoulder.
boned, stuffed and cooked in a paper
bag, will furnish, 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. M
: A square Of rib-pork. the skin ont An
checkers. we'll seasoned and ShaJad 4, q
paper bag with apples or sweet no.
tatoes abSut IL viii need no %vatar
only a well creased bag. sparerfbs can
be paper bag baked If care is used in
handling them to See that the rib-ends
do not 20 through the paper. Ioin-
roast, cooked thus with either apples
or potatoes, or white potatoes with a
slice or two Of onion, will make any.
hungry soul rejoice. !
Perfect canon ia none 40 nlentv IN
the markets Int n IA he had a. the
hast OF all poultry GET .big .hird.-
eight to nine mounds: stnff Int mt
too tight putting a handful 4 Inc
crop.space. Truss extra firmly fas.
teninr thin slices of bacon over. +ba
breast and thighs underneath, the +r,,sS.
sinr strines. crease All the rest ~
the body Iiberailv with s0ft hntte,s n,t
4 iittIe bntter InSar ttha bacon IN the
breast them non into a Ioose. itti t
yell creased M nor ba.y Law IN 4 +riyet
AL On broiIer IN hot avon let COL
iii bae corners tnrn verv bpown 4bsS
sIack heat half or even a Wttle more
a. the heat "a Herca and cool ~. an;
hour and a half 10 IN borr and tb-sa-
onartera = - -. y I
Choose vo,r .,ooso ,o,,,, .na a.
tLs,,S 49, $500 SUu na ~
al, -e.a to,,a,, NJ t taej PAYS c, s
, w anS 1871 az o oas se s.nse'
snd bans;ns q, q. coIa nIano 80 Aa Sep ~,
r,Sl,t $3.50, ros 49, AZ, :. 10y az
basi Mia or,on, - 1S-g = +and l Ssis,ns
them and ,sttSnS +ben liz IN sa~ Ysta,.
half an Sonr befera ~ co u i,,,S "a A
medium eoosa will take two to s,v On
ions according to sjze ana two -,
four annIes speei and slice .+bar, 80 cooI,;
roft With ths onions adding a ye-v lit M
tIa cbonned Gallery Mash ali tossth az
tban sdd IN mssbsd 1o+a+o ennTsh ~
All tba goose hn+ mt too NH seaeon
- s@AS SaSSSSp SHS A1Fss -srS $3.50 SSSASS44