OCR Text |
Show mm m mm- wiiaiffitEiffi gfflEF3lf'S, FOR VARIOUS MEATS. By Martha McCulloch Williams. Every manner of meat, even the humblest, may be made tender and palatable by means of paper bag cooking. cook-ing. If only the cook knows how and Is willing to take the pains. Even the humble pig's head and feet. An extreme ex-treme example, you say! Try it 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, will 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 a large well-greased paper bag with a stalk or two of celery if at hand and a Blngle slice of onion. The pepper and herbs come In later. Add half a pint to a pint of cold water, according to the bulk of the meat, seal bag tight, lay on trivet, set In hot oven for five minutes, min-utes, then reduce heat two-thirds and cook for five or six hours. Take up, empty into a bowl, and as soon as it can possibly be handled, pick up, removing re-moving all bones. The gristle will have dissolved. Now add the seasoning season-ing pepper, powdered herbs, especially especial-ly sage, a bare dash of tarragon vinegar, vine-gar, and a bare suspicion of garlic. If there Is much liquid, add either sifted cornmeal or bread crumbs, both browned 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 potato 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 well greased bag with a very little water until well done. This Is specially 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 a 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 potatoes po-tatoes about it, will need no water, only a well greased 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. Loln-, Loln-, roast, cooked thus wltb 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 a big bird eight to nine pounds. Stuff, but not too tight, putting a handful in the crop-space. Truss extra firmly, fastening fas-tening thin slices of bacon over the breast and thighs underneath the trus-Bing trus-Bing strings. Grease all the rest of Ihe body liberally with soft butter, put a little butter under the bacon on the breast, then pop into a loope-flttlng well greased paper bag, lay on a trivet, set on broiler in hot oven, let cook ill bag corners turn very brown, thten slack heat half, or even a little more If the heat Is fierce, and cook for an hour and a half to an hour and three-quarters. three-quarters. Choose your goose young and fat, even though you know the paper bag will make a tough bird tender. Singe, wash and drain the same as carj0 and hanging in a cold place a day and night Improves It For the stuffino boil mild onions very tender, slicit," them and letting them lie in salt water half an hour before cooking, 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 a very ut. tie chopped celery. Mash all together then add to mashed potato enough to fill 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 It well through the hot mass, let it cool a bit, then stuff the goose, which has been seasoned Inside and out, truss very firmly, rub over well with lard, butter or drippings, put Into a thickly-greased bag of generous size, add a tablespoon-ful tablespoon-ful of cold salt water, seal, and set In hot oven for ten minutes. Slack heat half and cook done, allowing twenty-two twenty-two minutes to the pound. Stuffed Tomatoes, Milanaise. Cut out freely the stem ends of six Urge tomatoes, scoop out the seed and part of the pulp, dust the insides well with pepper and salt and put a bit of butter in each. Fill with finely minced cold meat beef, veal, lamb or chicken, mixed with minced raw bacon and seasoned lightly with salt and pepper. Sprinkle fried bread crumbs thickly over the top, put In a well-greased bag and cook in a quick oven ten to twelve minutes, Serve on a very hot dish. |