Paper Bag Cooking for Meats and Poultry Classics
Martha McCulloch Williams describes paper bag cooking to tenderize meats from pig heads to goose. Recipes cover head cheese, stuffed pork tenderloin, boned ham, rib pork, loin roast, capon, goose, and stuffed tomatoes with peppers, herbs, and fat additions.
MENTIONED IN THIS ARTICLE
Martha McCulloch Williams
Associated Literary Press
Dinner Party Menus and Paper Bag Dinners
A guide to paper bag cooking for six, including oysters served hot or raw, grapefruit au rhum, olives in sherry, roast turkey with stuffing and gravy, and a Christmas dinner plan with goose and accompaniments. Also covers beef wafers, pimento sandwiches, turnips, oyster broth, hot oyster sandwiches, brown bread, and sour cream dressing.
MENTIONED IN THIS ARTICLE
Martha McCulloch Williams
Also Mentioned on This Page
Rexall Goods
Wise’s Rexall, Drug, Curio and Jewelry Store
Frank A, Wise
Wise
Watchmaker & Jeweler
Fife
Minnesota
Big Horn Milling Co
Wyo
Cook
Cook's
Cartercar Wyoming Co
Elmer Templeton
Hime Bros
Carpenters
M. Soyer
London
Big Horn Supply Co
Big Horn Oil and Gas Co
J. B. Thompson
Basin Construction Company
The
Lowe
M. A. Douglas
Hamm