The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1913-01-29
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
FOR VARIOUS MEATS.
sy Martha MccuIIoch Williams.

Every manner OF meat, even the
humblest, may be made tender and
palatable by means of paper bag cook
ing. IL only the cook knows how and
is willing to take the pains. Even the
humble pigs head and feet. An ex-
IRENE example, you sayl Try and
see If you incline to gainsay further.
Scrape the outer skin very clean, cut
off the ears and nose of the head,
scalding both head and feet well and
removing all removable integument
outside and in. The brains of course,
VIII have been removed. Break off any
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 season lightly with salt. Lay
in large well-greased paper bag with
q stalk or two of celery IL at hand and
single slice of onion. The pepper and
herbs come in later Add half pint to
pint of cold water, according to the
bulk of the meat, seal bag tight, lay
on trivet. set in hot oven for five min
utes, then reduce heat two-thirds and
cook for five or six hours. Take up,
empty into a bowl, and as soon as 1t
can possibly be handled, pick up, re-
moving all bones. The gristle will
have dissolved. Now add the season.
ing-pepper, powdered herbs, especial
ly sage, bare dash Of tarragon vine
gar, and bare suspicion of garlic. If
there is much liquid, add either sifted
cornmeal or bread crumbs, both
Drowned in the oven. Pack smooth in
an earthen mould and let get cold.
There will be headcheese worth eating.
Nor is stuffed pork tenderloin, which
is as full of relish as either goose or
turkey, or even the lordly baron of
roast beef to be disdained. Get large
fat tenderloins, have them split, but
the halves left together down the side,
lay a good breadcrumb or mashed po-
tato stuffing, highly seasoned with
butter or drippings, pepper, sage, and
onion, in the split, skewer the edges
together over the stuffing and cook
in a we'll creased bag with very little
water until well done. This is special
ly economical, in that there is no bone
to be thrown away.
Either a fresh 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.
A square of rib-pork, the skin cut in
checkers, well seasoned and baked in a
paper bag with apples or sweet po-
tatoes about 1t, will need no water,
only a we'll creased bag. Spareribs can
be paper bag baked if care is used in
handling them to see that the rib-ends
do not go through the paper. Loin-
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 capon is none so plenty in
the markets, but If to be had is the
best of all poultry. Get big bird
eight to nine pounds. Stuff, but not
too tight, putting handful in the
crop-space. Truss extra firmly, fas-
tening thin slices of bacon over the
breast and thighs underneath the trus-
sing strings. Grease all the rest OF
the body literally with soft butter, put
little butter under the bacon on the
breast, then pop into loose-fitting
we'll CREASED paper bag, lay on trivet,
set on broiler in hot oven, let cook
till bag corners turn very brown, then
slack heat half, or even little more
If the heat is fierce, and cook for an
hour and half to an hour and three
quarters.
Choose your goose young and fat,
even though you know the paper bag
wash and drain the same as capon,
and hanging in a cold place day and
night improves 1t. For the stuf.ng
boil mild onions very tender. slicing
hem and letting them lie in salt water
half an hour before cooking. A
medium goose will take two to six on
ions, according to size. and two or
four apples. Peel and slice them. cook
soft with the onions, adding very lit
lie chopped celery. Mash all together.
hen add to mashed potato enough to
All the goose. but not too full. Season
with salt and pepper, also a table,
spoonful of powdered sage and a tiny
pinch Of mixed herbs. Add a large
spoonful of lard or butter. stir 1t we'll
through the hot mass. let 1t cool bit.
then stun the goose, which has been
seasoned inside and out. truss very
irmly, rub over we'll with lard. butter
Or drippings. put into thickly-greased
bag of generous size. add tablespoon
.ul of cold salt water. seal, and set in
| 1ot avan for ten minutea Slack heat