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Show Improves Meats of all Sorts By Martha McCulloch Williams. Is savory meat no matter what sort one of your gastronomic delights? 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 Tiear an approach as the gas range or the coal one permits. per-mits. Get a rack, not too big, fat md 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 ;loth, rub all over with soft butter, pop in a paper bag, very well greased, md cook in a hot oven ten minutes, then In a moderate one fifty minutes longer. Take up and open the bag, but only a little way oi top. Then pour carefully Into lt a sauce made thus: Boil soft in a little water half a lozen pods of cayenne pepper, mash n the liquor, remove strings, add half i cup of butter, half a cup of very itrong vinegar, half a teaspoonful of lalt, a dash of Worcester sauce and a jaltspoon of ground black pepper. Cook together for five minutes, Stirling Stir-ling constantly. Dip by small jpoonfuls over the meat In the bag, putting on about half. Set the bag back in the oven after cutting away i square on top. Turn the heat on full and cook for five minutes longer. Take up the meat on a hot platter, pour the bag gravy over it, and serve what remains of the pepper mixture In a separate boat. The meat roasted thus without seasoning i tender and luicy and ready to take flavors from the gravy ' and the sauce. Servo with it potatoes- both sftrts baked in their jackets, using vjry little water In the bags with them so they shall be mealy. Too much'wa-ter much'wa-ter makes white potatoes waxy or beavy, and gives to sweet potatoes a pale flavor not desirable. The secret of paper bag cooking, as of all other cooking, Is learning the difference between be-tween enough and either too much sr too little. Serve also with the meat either turnips cooked in a bag r carrots or spinach. A beet salad goes well 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 puddint, goes finely with such savory meat and its vegetable vege-table complement. To make it, take for each person who is to eat of it a fresh egg, a level tablespoonful of flour and half a cup of milk. Beat the egg yolks very light, adding to them alternately 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 - run then add raisins and citron, in the proportion propor-tion of a cupful for every two eggs. The raisins must be seeded, the citron finely shredded, r.nd both well floured. Beat tl.em in well, but quickly, then add the whites of eggs. Fold rather than beat them In, and rour the pudding pud-ding Into either a well greased bag or a mold lined with well greased paper 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 even minutes, then in a moderate one for three-quarters of an hour. Be careful to leave room in the bag; the pudding rises a lot if it is mJde right. Serve in the mold, cut it with a very hot knife or spoon, and serve with a :ich sweet wine or lemon sauce. Before putting in water, be sure that the outer bag 's water-tight all up and down the seam. You can. -if you like, make a bag mold for the pudding, but the paper bag, tied tigbt at the mouth, Is rather more trustworthy. trust-worthy. Tho boiling bag must, of course, be set upright; hence it will be apt to require the whole oven space. (Copyright, 1011, by the Associated Literary Press.) |