Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1913-07-16
PAPER BAG
COOKING
Great System Perfected by M.
S0yer, Famous London Chef.
IMPROVES MEATS OF ALL SORTS.
BY Martha MccuIIoch Williams.

BY Martha McCulIoch Williams.
Is savory meat-no matter what
sort-one of your gastronomic de-
lights? Cook it in the paper bag, and
it will be a greater delight than ever.
Suppose you want an approach to
barbecued lamb-as near an approach
as the gas range or the coal one per-
mits. Get a rack, not too big, fat
and tender, and have the rib ends cut
very short and all the angles of the
backbone carefully removed. Wash
it quickly, wipe dry with a damp
cloth, rub all over with soft butter,
pop in paper bag, very we'll creased,
and cook in a hot oven ten minutes,
then in a moderate one fifty minutes
longer Take up and open the bag,
but only little way on top. Then
pour carefully into it a sauce made
thus: Boil soft in little water half a
dozen pods of cayenne pepper, mash
in the liquor, remove strings, add half
a cup of butter, half cup of very
strong vinegar, half teaspoonful Of
salt, a dash of Worcester sauce and a
Cook together for five minutes, stir
ring constantly. Dip by small
spOonfuls over the meat in the bag,
putting on about half. Set the bag
back in the oven after cutting away
a square on top. Turn the heat on
full and cook for five minutes longer
Take up the meat on a hot platter,
I1n
what remains of the pepper mixture
in a separate boat. The meat roasted
thus without seasoning i tender and
juicy and ready to take 1aVors from
the gravy and the sauce.
Serve with it potatoes-both sorts
baked in their Jackets, using very
little water in the bags with them so
they shall be mealy. Too much wa
ter makes white potatoes waXy or
heavy, and gives to sweet potatoes
pale flavor not desirable. The secret
of paper bag cooking, as of all other
cooking, is learning the difference be-
tween enough and either too much
or too little. Serve also with the
meat either turnips cooked in a bag
or carrots or spinach.
A beet salad goes we'll with the
highly seasoned meat-much better
than cold slaw, though that will serve
at a pinch. Fresh cucumbers, sliced
thin, and seasoned only with salt and
vinegar, are best Of all.
Boiled batter pudding goes finely
with such savory meat and its vege-
table complement. To make it, take
for each person who is to eat of it a
fresh egg, level tablespoonful of flour
and half a cup Of milk. Beat the egg
Holks very light, adding to them alter
nately the flour, with a little baking
powder sifted through it, and the
milk, taking care to mix very smooth.
Beat the egg whites very stiff and
melt a level spoonful Of butter for
each three eggs in the pudding. Beat
in the melted butter-it must not be
hot, only warm enough to run-then
add raisins and citron, in the proper
tion of cupful for every two eggs.
The raisins must be seeded, the citron
finely shredded, and both well Toured.
Beat item in we'll, but quickly, then
add the whites of eggs. Fold rather
than beat them in, and -FOUR the pud-
ding into either well creased bag
or mold lined with well creased pa
per bag paper. Set either mold or
bag inside another bigger bag, pour
in enough water to come half way
up the side, seal, and cook in a very
hot oven seven minutes, then in a
moderate one for three-quarters of an
| hour. Be careful to leave room in
| the bag; the pudding rises lot if it
| is made right. Serve in the mold, cut
it with a very hot knife or spoon, and
! serve with a rich sweet wine or lemon
sauce. Before putting in water, be
! sure that the outer bag is water-tight
| all up and down the seam. You can,
if you like, make bag mold for the
pudding, but the paper bag, tied tight
at the mouth, is rather more trust
worthy. The boiling bag must, OF
course, be set upright; hence it will
! be apt to require the whole oven
space.
! Copyright, 1911, by the Associated
Literary Press.)