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Show Mill pinch of mixed herbs. Add a large j 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 d-ipuings, put into a thickly-greased bag of generous size, add a 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. Serve with mashed turnips, baked squash, baked apples or apple sauce, hot corn bread and sweet cider. Stuffed Tomatoes, Milanaise. Cut out freely the stem ends of six large 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 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 feat, blanch them by pouring boiling vater upon them, taking out and dropping in very cold water, then drain and season lightly with salt. Lay ic a large well-greased paper bag with a stalk or two of celery if at hand and a single 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 1 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, lav a. e-nnd breadcrumb or mashed po or chicken, mixed with minced raw bacon and seasoned lightly with salt and pepper. Sprinkle fried bread crumbs fhickly over the top, put in a well-greased bag and cook in a quick oven ten to twelve minutes. Serve on a very hot djsb.. BAKING FAVORITE CAKES. Paper bag cooking betters cakes as much as it does meat or pastry. Please to keep this fact In mind. Also the fact that you should never try to make cakes at haphazard. -Instead, take a day or 'several days off from bridge and shopping and give your whole mind to the matter in hand. Decide first what cakes you care to make, then reckon up what you will need to make them of. Many a good cake has been saddened past all remedy through waiting at the wrong minute for some essential ingredient, overlooked over-looked in the general buying. Never melt butter unless melted butter but-ter is specifically called' for in your receipt. Set the butter crock outside the refrigerator for several hours be-I be-I fore you need its contents the kitchen temperature will make the butter but-ter just right for creaming: Keep eggs cool they beat light the quicker for it. Always add a tiny pinch of salt to the whites in beginning to froth them it makes the frothing easier and improves the taste. Eggs, it is needless to say, must be above suspicion. Sift flour and set it where it- will get warm and dry without scorching, then sift it again before using it. Measure it after the second sifting, and if baking powder or soda and cream tartar are to be put in it, add them to the measured bulk, and sift a third time. Cake must be beaten well, and thoroughly, thor-oughly, if you want it firm, yet light, I and of fine, close texture. Sweet milk 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. Loin-roast, 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 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 trussing trus-sing strings. Grease all the rest of the body liberally with soft butter, put a little butter under the bacon on the breast, then pop into a loose-fitting well greased paper bag, lay on a trivet, set on broiler in hot oven, let cook tilt bag corners turn very brown, then 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, helps to this fine texture. Sour mill! or creaii, contrarywise, tends to a coarse, bubbly grain. Prepare fruit over night, if possible. Two such flavors as lemon and vanilla, va-nilla, vanilla and rose-water, or rose-water rose-water and almond, give to cake a tansj as delicious as it is unusual. A spoonful spoon-ful of brandy or even a good corn whiskey, beaten well through the cake just before . the flavoring which should be put in the very last thing will make the cake lighter, better colored, col-ored, and of better keeping quality. Sift spices through part of the flour, adding the spiced flour alternately with what is left plain. Always sift sugar, and more than once if it is clammy. Warming it gently helps to make light cake. It should be sifted afresh after the warming. As I have said, paper bag cooking betters cake as much as it does meat or pastry. It can be doue in the bags, but I advise using in conjunction with the bags either paper souffle-cases or very thin tin moulds, square, oblong, or round, or, cases made from the bags themselves. To make a square paper-bag mould, split in half a bag of the largest size, crease each half gently all round about three inches from the cut edges, and fold up each corner neatly, clipping the folds firmly with two or even three clips. Brush over this mould liberally with soft butter, taking care to cover every fiber. Fill three parts with cake batter, then slip the loaded moulj inside a big greased bag which rests upon a wire trivet. Seal the outer bag, taking care that it does not press down the empty upper edges of the mould inside, prick two or three small holes in its upper side, and set the trivet on the broiler in a very hot oven. Put on the shelf above It a shallow pan filled half way with boil- even though you know the paper bag will make a tough bird tender. Singe, wash and drain the same as capon, and hanging in a cold- place a day and night , improves it. For the stuffing boil mild onions very tender, slicing them and letting them lie in salt water half an hour before cooking. A medium goose will take two to six onions, on-ions, according to size, and two or I four apples. Peel and slice them, cook soft with the onions, adding a very little lit-tle 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 table-spoonful of powdered sage and a tiny ing water, and on the floor underneath a pan with a little cold water. Close the oven door and leave for ten minutes. min-utes. Take out the water pans then, and after two or three minutes slack beat one-half and finish baking. The time will, of course, depend on the size and kind of cake. Paper bag baking is a little quicker, and ever so much more certain. Small patty pans, or fancy-shaped muffin moulds, filled with cake batter and baked inside bags, will afford an almost infinite variety of ornamented good things. ' (Copyright. 1911, by the Associated Literary Press.) |