The Owosso times. (Owosso, Mich.) 1897-1926, 1912-03-22
PAPER BAG
COOKING.
Great System Perfected by M.
Soyer, Famous London Chef.
PAPER eAeoINa THE SCRAPS.
BY Martha Mcculloch Williams.

stions are bad alike for body and
mind.
Is II traditional in your family to
have a lordly roast turkey on family
feast days, IL they were in the turkey
season? Then the remains of the
bird, either in patties or croquets will
help you keep from fasting after the
first dinner Of the new year. But
there is another shape for the re.
mains-one which have not so far
seen in print. Pick up the meat, free
It of skin, bone and gristle, cut in
bits, not too fine, and pack layer OF
it neatly at the bottom of buttered
paper bag mould Dot with bits Of
stufing II any remains, also gravy
from the dish-made gravy is too
heavy. Cover the meat layer with a
layer OF cranberry sauce and put meat
on that also seasoning. Repeat till
all tn meat and sauce are used. II
the bulk In scant, put In q middle
layer Of toasted bread crumbs. Cover
the top layer Of cranberries with
crumbs rather thickly. Slip the mould
inside another bag and cook about
eight minutes. Serve either hot or
cold. Excellent for luncheon or tea.
Most likely the baron Of beef was
but half eaten. Cut the best of It
into neat slices half an inch thick,
two inches wide and four inches long.
Dip them in melted butter, roll in a
little sailed -four, sprinkle lightly
with vinegar or lemon Juice and let
them stand an hour In q warm place,
keeping them, well covered. Make q
good crust, shortening it with suet
or drippings II possible, and putting
In little more salt than for pastry.
Roll it @ quarterback thick and line
with 1t q mould. either tin or paper
bag, of sufficient size. The mould
must be well-greased. and II made
from bag. clipped extra-tight at the
corners. Lay upon the bottom slices
of meat, letting them lap a little,
shingle-wise. Cover this layer with
thin sliced onions, sliced and peeled
white potatoes and the sliced yolk of
a very hard-boiled egg. Season very
lightly with salt and pepper, then
put on another layer of meat. Bread
crumbs or slips of crust may alternate
with the vegetables or take their
place. Whatever Is used do not over
fill the mould. Put layer of crust
in strips on top, or else thick coat
ing of crumbs. Pour over melted but
ter, enough to season we'll, and an
equal quantity of tomato catsup or
tomatoes stewed to a pulp. II you
like q lattice crust or a solid one,
put in the butter and tomatoes before
adding 1t. Pour in a tablespoonful
of boiling water also, put on the top,
set the mould in very well-greased
bag and cook thirty-five to fifty min
utes, according to size. The result
should be beefsteak pie as tasteful
as ever came out of the oven.
The snippets and trimmings Of
the roast, minced fine or ground,
mixed well through mashed potato
and cooked in creased bag, either
in one big cake or many smaller ones,
provide excellent supper fare. Ten
minutes of baking is enough.
Meat and rice pudding can be
cooked either directly in the bag or
put in mould and then in a bag. To
make it, throw cup of well-washed
rice into kettleful of sailed water
that is boiling hard. Stir once-no
more-and boil eighteen to twenty
minutes. Drain away all water, then
stir into the hot rice large spoonful
up well with two eggs, salt and pep
per to taste, and two cupfuls of finely
minced cold meat very lightly busted
with corn starch. Pour on little
tomato catsup or add half-cup Of
dry tomato pulp. Dot lightly with
butter or sprinkle with grated cheese.
Cook for twelve minutes in a hot
oven and serve from the mould.
If the rice and meat pudding Is for
children, leave out the pepper and
catsup. BY making the mixture
sitter, leaving out part of the milk
and adding a little -four, you can
shape it into balls, dip them in egg
and bread crumbs and bake inside
thickly-greased bag to a light brown.
Instead of rice, whole wheat bread
crumbs can be mixed with the meat,
then the mixture bound together with
egg beaten in milk, seasoned lightly
with salt and sweet herbs, also little
melted butter, and cooked in a bag
ten minutes. All that requires cook
ing is the egg and milk, as the meat
and crumbs are already we'll done.
Shredded wheat biscuit, crumbled
fine, make the basis of very good
nursery pudding. Take two cups OF
crumbs, two cups finely chopped ap
pie, half cup of butter creamed with
one cup of sugar, half cup of raj
sins well-foured, half a cup of flour
sifted with one teaspoonful baking
powder, and one cup sweet milk add
ed to two weIl-beaten eggs. Put II
a pinch of salt, beat all well together
pour into mould which Is very we'll
creased. set the mould inside bag
and bake very slowly for an hour and
a half
Here is a sort of rice pudding with
out eggs, entirely possible to the
paper bag. Wash very well scan'
haIf-cup OF rice, mix it with a cur
of seeded raisins cut in half. cur
81 - h,xtk ar IND