Show 0 IN TOM AN ENGLISH COOKS COOKIS ENCE by martha mcculloch mcculloch williams because I 1 have baked in paper bais bags at after ter M soyers method I 1 give full fall credence to this report from england where thor thousands sands of housewives have discarded the pot and pan method ot at cooking for the paper bag system I 1 may add that I 1 have myself verified by actual demonstration most of the report so I 1 pass it on to my fellow housewives in full confidence of its accuracy the chef runs the report has haa cooked the following items without the use of a single dish or tin of any description merely pouring the food into the bag to the undisguised astonishment of every cook and housewife in the audience yorkshire pudding fru fruit cakes in all varieties puff omelets jam turnovers stewed treen lareen gages banana pasties fruit vol au vents despite the tact fact that no tins nor dishes whatever have been used in the cooking of the above items the brown brownness riess consistency tenderness or lightness of at everything has been 1 i revelation of perfect cookery to those who have seen or tasted the food the omelet as most mi mar ir elous de serves and shall have the place at 01 honor it war thus made and proportioned omelet souffle work lour four yolks of eggs with two and a half ounces of castor sugar to r light cream whisk up five whites of eggs to a stiff froth and add them carefully to the creamed yolks bogett r with a tevel level tablespoonful of corn flour A few drops of vanilla essence should also be added to flavor the omelet have ready a well buttered hair bay pour in the omelet mixtures carefully seal and place anthe grid shelf when done place on an a hot dish and remove the paper bag make an incision ineson in the center of the omelet and put into it two or three spoonfuls of jam here Is the fruit cake cooked without a pan inside a paper bag it sounds not only toothsome but festive take eight ounces fresh butter eight ounces casto sugar and tour four new laid eggs and beat upwell together into a thick cream to this mixture add eight ounces best white flour four ounces sultana raisins four ounces dried currants and four ounces candled candied peel stir the whole mixture hard bard till thoroughly blended and pour into a paper bag greased very liberally with clarified butter seal beal up then with a fork or skewer tip prick two small holes near each corner corne r of the bags upper side taking care not to prick the bottom at as well put the loaded and pricked bag on a wiro wire trivet and set the trivet in the oven either on the grid shelf or the solid bottom the feet will save cave the bag from scorching dako bake tor for uly nya take out and cu into fingers augers whoa when nearly cold light sitt weil well through a quart of beat noo hom three level ten spoonfuls of baking powder cut fine into the sifted flour a lump of lard or butter the size etzo of the flat fist if butter Is used there Is no need for salt with lard add half ti a small email teaspoonful teaspoon fut measured leval mix blix as aa quickly as an possible into a soft but not sticky dough wetting up with sweet milk roll hau bal an inch thick cut out with a small cutter brush lightly over the tops with milk and bake in if bag well greased and spread flat upon a wire mat mal put in the biscuit so BO they will not touch a cake caha turner Is handy for this seal S eal rp I 1 put pat in a hot oven slack heat hea t when the bag urns brown but not too much dake bake twelve to fifteen minutes NOT LIMITED TO THE OVEN 0 all my life I 1 have been a sort eort of domestic pioneer cutten cutt cutting ln cross lots lota of tradition tild nd usage sometimes it must be confessed con fessel to my own loss and trouble fe other times with the happy result of finding anding out new and easier ways so after a month ot of pa per bag cooking I 1 baked asked myself it if I 1 had sound bounded rod its whole possibilities there was no de definite finito answer possible 1 so I took counsel with myself all about me ma I 1 knew there were folk singly or in pairs who liked hot food fresh yet hated leftovers left overs who had further great need to watch the pennies it a med wasteful for them either to heat a whole big oven to cook a scrap a 0 dinner or cook an rather than waste heat beat further there were oven loas leas folk those with kitchenettes only or portable two ring stoves pit p it in commission at need then whisked out of sight eight could paper bag cooking be made useful to them I 1 was going to und ind out in their behalf and no less my own so upon a saturday afternoon I 1 set myself to see it if I 1 could solve the problem without sin eln against either ease or economy looking through my pot closet I 1 found a cast iron skillet not over big nor small and about three inches deep I 1 found also a round iron pan just the skillet top placing one upon the other there was a space of almost five inches between them top and bot bottom tord abing found them I 1 went out and bought wire trivet I 1 bought also n exact pound ot 0 finely chopped meat fourt fourteen eert ounces lean yea veal with two ounces ol of suet this I 1 shaped into an oval flattish flatfish cake salted and peppered repp ered it well all over the outside then flou doured red it liberally and overlaid the top with thinly sliced mild onion thickly sliced peeled tomatoes and sundry lumps of 0 well floured butter next I 1 put it ln in p paper bag the biggest my would take pinned la in the corners of the hag bag after sealing it and laid it on the trivet which had been set in the skillet before it was put covered over a gas ring on top the stove the skillet was sizzling hot so hot that a smell of scorching came forth in about tour four minutes that was the signal to turn down the heat more than half because I 1 want my veal always as well done as possible because I 1 knew the tomatoes would prevent sty any possible drying out I 1 left my hag bag cooking forty five minutes meantime getting ready salad fruit and setting my table I 1 have in my time eaten much meat and good meat but never any better therefore know all ye ov enless you can cook in paper bags thus by help ol at a skillet and cover indeed of any sound bound iron vessel copyright 1911 by the associated literary press concerning brer rabbit by nicolas necolas soyer chef of brooks club london hare or rabbit roasted stuff and iruin a hare or rabbit in the ordinary way sprinkle well with flour and rub with cream butter or drip pings place in a paper bag with seasoning according to taste in the usual way put on broiler in hot oyen oven allow forty five minutes I 1 ste stewed ned hare cut up the hare in pieces place on dish add salt bait and pepper to taste add an apple and a little fat bacon or ham bam jt desired As it a substitute two ounces of butter or a tablespoonful of lard will be equally satisfactory add one large finely chopped onion a bunch of sweet herbs to taste and a large tablespoonful rf ft flour mix mir together add a quarter of a tumbler of water stock or wine mix with tho the other ingredients place all together in a paper bag and lay on the broiler allow forty minutes in a hot oven veal and ham pie make a good paste in the ordinary way prepare the meat as usual and put in the middle ot of the paste which should be rolled to the of about an eighth of an inch Ii the four foar corners and fold to cover the meat place illace in the paper bag seal up put on the broiler in a mod moderate erite oven for a one pound pie ale allow forty five minutes three pounds one ape hour hou six pounds one anil and a half balf hours stewed kidney of any kind except beef clean and cut up in beveral pieces not too thin add pepper and salt bait to taste tor for six kidneys add one teaspoonful ef cf flour or halt half a teaspoonful of at arrowroot add a little e plopped tomato and a lew few slices of mushroom add any kind of sauce also one teaspoonful teaspoon tul of sherry or madeira it desired one shallot not cut or a small piece of onion not ut and a little chopped parsley mix fix nil all careful carefully carp fully lyon on a plate butter or rease grease tho the paper bag put la in the mixture and seal up place on broiler to in a very hot oven allow five oala utes the oven must be very bo hot serve remove onion or shallot before berv ing on a very hot dish cheeps kidney broiled or any other kidney skin the kidney split spilt and place on skewer in the usual way season to taste and add it a little butter on top place in a well buttered paper bag and seal place on an broiler in a very hot oven alo alow w five minutes CUTLETS AND STILL MORE CUTLETS cutlets a la Pay sanne take four to eight cutlets cut letB mutton or lamb trim them of all superfluous fat at scrape the bone neatly dust them with a little minced shallot and spiced seasoning 1 e pepper salt a tiny grate of nutmeg and a little celery salt mixed a bag thickly put in the cutlets add to them half a pint ot of half hair cooked peas an ounce of bacon cut small a pound of new potatoes and halt bal pint of stock or water II if but four fou cutlets are used a gill of stock will be sufficient fold over tie the bag seal put on the broiler and cook la in a moderately hot oven tor for an hour open bag empty into ft a very hot dish and ar range the peas and potatoes in a b border 0 r with a heated fork stir up t the h a gravy and send to table note that the potatoes must be also parboiled before being put in the bag cutlets a la espagnol take four our to six cutlets trim as aa directed in the foregoing recel receipt pt dust them with popper and salt ave ave ready a greased bag and six etc ounces of freshly boiled balled rice mix with the rice plenty of tomato catsup place the rice in the bag then put the cutlets on tap of the rice rold fold c clip lip put on br broiler 0 ter and cook for half an hour in a moderately hot oven copyright 1911 by br st sturges argis walten company |