Show ta 0 0 wrom WB ED f I 1 ta GENERAL directions FOR PAPER BAG COOKING by M soyer chef of brooks club london I 1 do not claim for the paper bag system ot of cookery that it can cook everything it Is evident that tea tam must still bo be made in tho the teapot generally speaking we may waive valve our claim to having mastered the difficulty with respect to soups although I 1 have bavo made beef tea with excellent results the th following Is ii a list ot of articles that in the tha meantime be avoided soup except beef tea scrambled eggs jam except in small quantities scotch kale beans bans cabbage cauliflower broccoli artichokes macaroni or kindred italian idallan pasted the success of the system depends entirely upon how bow it Is carried out good cooking requires time care attention to detail taste and a temperature suited to the particular dish being cooked while the paper bag system Is labor and time saving as well veil as afford affording ingmore more nutritive and appetizing effects than the present it does not abrogate any of the rules that apply to efficient work at the kitchen table the bag specially prepared bags should bo 0 used without them the cannot be practiced with assurance of success the bag should be made of materials that guarantee guar antea its purity it should bo be odorless and its purity a guarantee that nothing injurious can possibly bo be imparted from it to the food cooked in the bag before using the bags 1 select one that fits tho the food intended to be cooked 2 grease slightly the inside of the bag except in the case of vego vegetables or when water Is added for beginners it to Is advisable butter lard or dripping may be used 3 when the food has hao been prepared for the bag place the same on the table and lift the uppermost edge of the bag while you insert the tha contents 4 fold the mouth of the bag two or three times and fasten with a clip strong wire paper clips obtainable of 0 any stat stationer toner answer the purpose it Is 18 desirable to fold the corners of the bag so as to secure as near as possible a bermet hermetical ical closing the oven practically any oven will do paper bag cookery Is as well suited to a gas stove as aa it Is to a coal oven an electricity cooker or oil stove always provided the necessary heat la Is se bo cured the size of the oven makes no difference to the cooking only to the size of the article before placing tho the bag with its contents contenta into a gas ovon oven the gas should be lighted at least eight minutes beforehand tho the average oven heat should not be loss less than degrees fahrenheit and when the tha bag is IB put into the oven this ought to be reduced in eight minutes after to ITO degrees to find out tho the correct degree a thermometer of course la Is tho the most accurate ac curato ra method ethod but experience will soon teach the cook what la is required and the color assumed by a piece of paper placed in the ovtia oven will at once tell whether it la Is too hot or too cold in tho the caso case of coal heated stoves with solid shelves a wire broiler should be used this should bo be placed on the shelf with the bag containing the food it la Is necessary to emphasize the tha tact that except in r the caso case of plot no dish should be used how to know when the food le cooked if the timetable time table Is adhered t to 0 the bay bag may be taken out of the oven la in confidence that the food Is well booked dut but it if tram from any cause the heat beat declines it Is very tory easy to find out whether the food Is IB properly pro perli cooked except in the case ot of vegetables a little hole bole can be made in the bag by which the food can I 1 b seen and judged as to whether it la is cooked or not this will not militate a against the cooking of the in tho them slightest in many articles however a slight alight touch of the hag bag will indicate indi indicate cati to an ordinary cook whether the bat la Is ready to be served A prick with is a needle la Is another method that mayl may be e adopted but a favor able able feature of paper bag cookery it 1 that if the food Is left avo fi or ten te oven minutes in the bag in the oven longen longe the specified time on my table gablej the food will not be spoiled there la little chance of over cooking dangers to be avoided cooking generally has its danger ili like other occupations it Is mhd beauty ot of this system that the dart dan gers are reduced to a minimum one does not require every now and then I 1 to open the oven door to seo see how the roast Is getting orf on the oven Is doing Us its work because the whole force of the tha heat Is playing upon the bag and ensuring every part of the tha food being properly penetrated nevertheless care should be exercised when opening the oven care again should be exercised in taking the bag out of the oven A plate should be placed gently undo under the bag about a couple of inches and the bag drawn completely on to the tha plato plate with the fingers the bag should be ripped open from the top and the fragments thrown at once away A PAPER BAG DINNER roast beef round ribs or sirloin grease gream well with drippings droppings drip pings but do not season put in bag lay on a wire broiler and cook in a moderate aeo oven for a three pound joint allow forty kive five minutes tor for seven pound one hour and twenty minutes lima bea bitans s talie take a quart of lima beans add two ounce of butter tour four ounces of diced dicea ham a little sugar and salt a good teaspoonful of sour flour and a few sweet herbs to taste put in a paper bag with halt half a pi pint nt of water seal up and cook for an hour in a moderate oven baked potatoes P thoroughly wash w ash twelve good sized potatoes make a few small slits in them hut but do not peel place in a paper bag with one tablespoonful tablespoon fu of water seat seal and cook thirty five to fifty tal minutes according to size v tomatoes place six tomatoes in bollini boiling water tor for twenty five seconds peel butter your paper liag hag put in tomatoes with salt pepper a suspicion of sugar and a small piece of butter put the bag on the broiler after sealing and cook for twelve minutes in a hot oven apples a la Duc hisae wash and dry ton ten large apples core them put stick cinnamon only a bit in the place of each core and pour over them a tablespoonful tablespoon tul of rum put in a buttered bag and bake I 1 0 on a the broiler thirty minutes when quite done dish up remove the cinnamon and fill the centers with jam strawberry raspberry or apricot cover with stiffly shipped cream sprinkle with chopped nuts and serve ar set on ice till wanted use sweet apples and let them cool before adding the jam and cream light the gas range eight minutes before beginning to ook cook or open the droughts draughts so the coal range will be hot put the roast on first upon the lowest shelf helf put the apples upon the up upper r so as to leave room tor for the tomatoes beside them As soon boon as the tomatoes are done remove set the bag in it a plate and stand where it wll will keep hot put the lima beans in tho the vacant pace V ace and when the apples are done remove them and put on the potatoes thus you will be able to have the cooking come out even also to chill and season your apples before sitting down to table I 1 copyright 1911 by nicolas soyers my paper Bag Cooking experiments gy by martha mcculloch williams william k when boyers paper bag method ot of cooking was first brought to my at tendon by friends who rightly or wrongly seem beom to kavo have a high opinion of my abilities as aa a cook I 1 admit that I 1 was of its practicability indeed it I was more than that I 1 was rather firm in my bellot belief that it could not prove out gut but I 1 was in deuced to put the system to a trial aed a ed lo 10 and behold 1 the very first trial made mo me an enthusiastic tollo er ot of al soyer since wen then I 1 have been doing all my cooking by the koyer method mo thod and each succeeding day more than ever convinces me that any woman simply by following soyers gene general ral directions and using that good common sense and caro care which are arc essential to all good cooking can master the soyer pap paper r bag method of 0 cooking tn in a very short time and will find and it a great boon boom both to hertelt ind and to all the members 0 ot her household following M U soyers general directions tor for paper bag cookery I 1 speed lly ily learned that there aro are sundry coni mand menta ments to be ba observed while pursuing hla his method ot of cooking the first and greatest ot of these Is ie to get the right bag which la Is made specially tor for cooking Is nod ned odorless even when crasp sanitary and to be bad in sixes UK big enough to bold a tur tar toy lly or tiny enough foi pr A binal clu le cho chap next nearly as important la Is to grease the bag inside liberally using butter lard oil drippings droppings drip pings or a very estt nt rind of bacon further proportion your bag size site to what it la is destined to hold the closer tho the fit of bag bae and contents the better arid and the more mora even and compact the lay of tho the food the less 1889 trouble in handling use a footed wire broiler or very open grid shelf in tho the oven all paper bag cooking Is done in the oven it a gas oven it must bo be lighted eight to ton ten minutes before putting in the tha food and kept at blazing heat until unita aha bag corners comers scorch then the slacken the heat a third or even hall throughout the rest real of 0 the time 01 ol cooking be sure to lay the bags in the oven with the seam especially if water has haa been put inside seams will steam open now and then it th opening la Is downward there will ba b a leakage and much bother finally it li Is important to her ber that all manipulation season seasoning ini and flavoring of food fol J must be at tended to before it la is put la in bags there car can bo no stirring or in tho course of paper bag c oking cooking c nor must a beg be opened a at t en an uma during cooking such action ill ii absolutely annot unnecessary if 11 directions direction are faithfully followed copyright i 1911 hy by tho the associated literary |