The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1912-03-22
DINNERS COOKED IN ONE SAC.
~ N. soyer, Chef Of the Brooks
Club. london

S'hSi GoVooV
In my last article gave menus for
dinners for sunday, Monday and Tues.
day that could be cooked In one bag,
the dessert, OF course, excepted. Here
] give menus that can be 30 cooked
for the other days Of the week.
Wednesday.
Let the dinner be roast and stuffed
breast OF mutton.
Take II lean breast OF mutton four
pounds weight, getting the butcher TO
bone It for you. Make a stunning with
two ounces OF stale bread crumbs, a
dust OF salt aud pepper, a finely
chopped onion, and a heaped dessert.
spoonful OF minced parsley, or. II
pressed for time, a little finely pow
dered mixed sW eet herbs. Add a good
lump of dripping or cut n little fat
from the thick part OF the breast, chop
this finely. and use instead OF dripping
Bind II possible with an egg. or, fail
ing this, use "A little cold milk. lay
this mixture on the inside of the meat.
Roll AS tightly as possible. tie into
place with clean tape or string. Grease
the bag well. Put In one pound Of
peeled and halved potatoes. choosing
these all AZ nearly OF n size AN pos.
sible. Then put In the meat. Add the
other and put In the rest OF the po-
tatUes. Put in bag In q very hot v
Lower the gas half way Tor push In
the dampersD, and cook for an hour
and a quarter or an hour and a half.
according IA the meat is liked we'll.
over Of underdone. Turn out, serve
with "A little red currant jam. II jelly
Is not possible.
Baked bread pudding will be found
very acceptable after this.
To make IT,, soak half a pound or
Of stale bread over night in cold
water, Then beat up with a fork till
quite light. Now add to IL An ounce
Of brown sugar, two ounces OF well,
washed c%urrants, two ounces ditto dit
to ~raisins, one ounce OF candied peel.
and a good lump OF dripping. Beat up
the mixture thoroughly. Sprinkle II
thickly on top with brown sugar,
Grease a bag thickly, put In the mix,
ture, and bake for forty minutes. Open
the bag, slip out gently. dust with
sifted sugar and serve.
Thursday.
Chop the cold mutton left over from
Wednesday finely. Dust IL with pepper,
salt, a little powdered sweet herbs,
and add to II a large finely chopped
onion. Sprinkle the whole we'll with
seasoned -four. Add any cold gravy
which may be- over from the day be,
fore, and a couple OF slices Of lean
flank OF bacon and a tablespoonful oil
Worcester sauce. with the same
amount Of water. Grease the bag
Put in the mince. Cook gently foT
half an hour. turn out, and serve with
baked potatoes.
A jam ~roly.poly pudding will be
nice finish to this dinner. II IL toC
we'll known to need q recipe.
Friday.
A little fish once a week not only
makes a nice change in the monOtony
OF the midday meal, but 10 often \ dis
tAhNA oaNink bbAA III hFulAt allu pOlANl
Stuffed and baked hsddocks are do
icious.
Make q stuiing In exactly the same
way as described for stuffed breast Of
mutton. Wash the fish we'll and cut
OF the head then put In the stufing
Sew up the fish or secure tightly with
white cotton. Grease the outside OF tn,
bsh slightly, this to take the place o.
the bits Of butter" put on fish wher
the latter Is cooked 4. the oven In the
old way. Grease the bag we'll. Put II
tho fish and bake for from 20 70 Q,
minutes. according 10 whether tive
small Ash or one large one 10 used
Slip out gently and serve with baket
potatoes.
Dressed macsroni will serve for
pudding.
Take half ponnd OF cooked macAroni
Add to II a little white pepper, from
two ounces To four ounces of ErateC
cheese, and a liberal two ounces o
nut margarine, which Ia quite equal u
butter In every respect. and contain
no animal fat whatever. Grease tn,
bag well with the nut margarine. Nil
the macarOni we'll up with the chses,
and nut butter, slip into the bag. ant
cook In a hot oven for ten minutes
Slip u nto q hot dish and ssrV,
~ once.
Saturday,
On Saturday the housewife usual,
has a good deal OF cleaning up ant
mending to do for the morrow, 30 sh,
will need something which does no
require much preparation beforehand
Liver and bacon, always a highly ~
preciatsd dish, will meet the dihicuity
and there 10 no fear OF II catching
in the bag II she should chance 70 b,
called away for \ minute or two.
Slice ono pound Of very fresh liver
dip each pieCe into -four Nicely seSSon
cd with salt and pepper. Put n piec,
OF liver on top Of each rasher OF bacon
Grease tho bag slightly. Put In tn
rAshsra and liver. Cook for twenty
iivs minutes, Open the bag. and sliI