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Show Mil am G0G7f3 SIMPLE SEASONING A MERIT. By Martha McCulloch Williams. Paper bag cookery conserves the natural juices and savors of food stuffs and so requires but light seasoning. Take the case of so-called melted butter. Ordinarily, a mixture of butter, but-ter, flour and water, variously spiced and seasoned and cooked to a pasty consistency, It must give the stomachs that receive it a mighty wrestle. Melted Melt-ed butter, viscid and heavy, means overwork for it potential dyspepsia. Far otherwise with real melted butter but-ter butter pure and simple, mixed only with the salts and savors of food stuffs. 1 wish you would try this sort of melted butter for either meats or vegetables. vege-tables. Put the butter in an enamel sauce pan with salt, pepper, paprika, the least sprinkle of fine herbs and A very little nutmeg. Add half the butter bulk of boiling water, cnok together to-gether for five minutes, stirring well, then put in either lemon Juice, claret or sherry equal in quantity to the boiling boil-ing water, and let stand over hot vater until ready to serve-f serve-f i Since omelets are possible to the paper bag, here follow directions for several sorts, each a little out of the common. All must be cooked alike! In a very well-buttered bag of proper size, set in a very hot oven at first, and the heat slacked a third or even a half, after three to five minutes. Plain Omelet: This plain omelet can be the foundation of many other sorts. By doubling the egg contents and reducing re-ducing the milk one-half, it becomes richer and lighter.- But just as given it is fine for breakfast or luncheon. Begin by beating very light three eggs, white and yolks separate. Add to the yolks a tablespoonful of flour sifted" with half a teaspoonful of baking powder pow-der and half as much salt. Melt a spoonful of butter in a pint of milk, beat it gradually into the egg and flour mixture the milk must be hot, but not boiling then fold in lightly the stiffly beaten whites, pour into your bag, seal, put on trivet and cook fifteen minutes. Chicken or Ham Omelet: To turn this into chicken omelet, add a very little more flour to the mixture, then stir in well just before putting it in the bag a cup of cold chicken minced very fine and seasoned lightly with onion juice or minced celery. For ham omelet leave out half the flour and scant the allowance of salt and baking powder. Water can be used instead in-stead of" milk in that case, put in more melted butter. Mince or grind the cooked ham very fine and season It ' with onion juice and the barest dusting of sugar, not enough to taste, only to throw up the piquancy of the ham. Put in the minced ham before the beaten whites, mix lightly, put in a well buttered bag and bake fifteen minutes. THE INNER GROWING TIT-BITS. Give instant allegiance to paper bag cookery, all ye who dote upon Inner growing tit-bits. Livers, for example, and hearts, brains, sweetbreads, kidneys. kid-neys. There are livers and livers. Chicken livers are much in request. Take six, fresh and sound. Wash very clean in cold water, drain well, salt very lightly, light-ly, but do not pepper. Barely dust -with flour, then wrap each liver in a very thin slice of streaky bacon, Viewer View-er it on with a toothpick and clip off the sharp ends after skewering. Lay compactly but without crowding in a well-buttered has, add a teaspoonful of water, a tablespoonful of tomato catsup, or fresh tomatoes peeled and sliced, or else half a gill of stock, flavored flav-ored with celery, seal and cook twenty-five twenty-five minutes in a fairly hot oven. Giblet patties suit some palates. To make them, parboil the giblets, mash or mince fine, throwing nit all strings or lumps, also shreds of onion and a very little celery, with, if you liko, a grate of nutmeg or of lemon peel. Moisten with melted butter or rich stock, cut five inch squares pf good puff paste, cover half each diagonally with the prepared liver, fold over the other half, pinch tight together and hake l- a well greased bag fifteen minutes min-utes In a fairly hot oven. Parboil a pound of calf's liver. When tender, but not ragged, take up cool and cut In strips as thick as they are wide. Wrap each Btrlp in a slice of thin bacon, roll in flour, put in a bag ! with a little butter the bag must be well greased and cook for ten min utes In a hot oven. . Baked lamb's heart Is much approved ap-proved by those who like that sort of thing. Get three hearts, cut out the tops and soak at least two hours in cold slightly salted water to remove the blood. Take out, rinse, drain well, stuff with bread crumbs or any stuffing stuf-fing approved even plain mashed potatoes po-tatoes or boiled rice will answer. Fasten Fast-en the tops well ove the stuffing. Lay in a well buttered bag and cook for fifty minutes to an hour in a fairly hot oven. Beef heart can be cooked the same way, but must soak longer--three hours at least. It must also cook longer, long-er, the time depending on the weight. Split and clean lamb kidneys, scald In lightly salted water very quickly, drop in cold water a minute or two. I then cut in quarters. Take a spoonful j of flour and season It Well with salt, pepper and a very little grated nut- j meg. Roll the quartered kidneys 'n it, then shake upon each a single drop, of tabasco. Get a fine skewer and .iave ready thin sliced streaky bacon. Thread one end of a slice on the skewer, then put on - piece of kidney, double the free end of the bacon over the point, and skewer it fast. Add another piec of kidney, fold the bacon ba-con agai... When the slice gives out put on a fresh one. Leav the point of the skewer projecting almost an inch, then stick over the point a" piece of white potato so that it will not tear the bag. Fill as many skewers as needed, lay them points foremost, that is toward the mouth, In a well buttered but-tered bag. Add a lump of butter rolled in Hour and a spoonful of tomato catsup, cat-sup, or half a spoonful of Worcester sauce, and the same amount of water. Seal and cook in a hot oven fifteen to twenty-five minutes, depending on how heavily the bag is loaded. Chicken livers, or those of squab, can be cooked in the same manner, leaving out the catsup and adding only the butter. Beef kidney, sliced rather thin, highly seasoned, and cooked between be-tween thin slices of bacon for twelve minutes in a hot oven, is a near approach ap-proach grilled kidney. Blanche sweetbreads by scalding them in a slightly salted water, then parboil, and put between plates to press. Trim neatly, put in a very well greased bag with a sauce ol butter, cream, sherry wine and seasoning sea-soning only be careful to touch I'ght-ly I'ght-ly with the the herbs and cook forty minutes to an hour in an even oven only moderately hot. Brains of any sort must be scalded ip boiling salt water, peeled and dropped in cold water for at least ten minutes. Half an hour will not hurt The ways of cooking them are many For scrambled brains, parboil them until they just begin to break, drain out, and mix with beaten eggs, adding seasoning to taste. Pour into a well buttered bag with an extra lump of butter at the bottom of it, lay another lump on top, seal and cook in r hot oven twenty-five to fifty minutes, according ac-cording to the size of the bag. (Copyright, 1911, by the Associated I,iterary Press.) |