Show 4 tJ J S ry f f j I L J if L 0 D OO rn r 6 l j I O J AN ENGLISH COOKS COOK'S ENCE By Martha McCulloch Williams Because I havo have baked In r paper aper bags after atter M M. Soyers Soyer's method I give full credence to this report from England England England Eng Eng- land where thousands of ot housewives I have discarded the pot pan pot pan and methI method method meth meth- I od of ot cooking for tor the paper bag system system tem I may add that I 1 have myself verified by actual demonstration most of ot the report So I pass It on to my fellow tellow housewives In full confidence of Its accuracy The liThe chef chet runs the report has hn cooked the following Items without the use of ot a a. single dish or tin of ot any description merely pouring the food Into the tile bag to the undisguised astonishment astonishment aston aston- of ot every cook and housewife la In the audience Yorkshire Pudding Fruit cakes In all varieties Puff Omelets I d Jam Turnovers Stewed reen reen Gages i- i Banana Pasties Fruit Vol au Despite the t fact ct that hat no noUns nor dishes whatever have haTe be been used Inthe Inthe in inthe the cooking of the above Items tho the brownness consistency tenderness Dr r lightness of ot everything has been i revelation of ot perfect perte t cookery I to to those who have seen or tasted the food The as most mar mar elous deserves deserves de do- serves and shall have the place 0 or ot honor It was thus made and proportioned proportioned proportioned pro pro- portioned f Omelet Souffle Work Work four yolks of eggs with two and a half halt ounces of ot castor sugar to r. r light cream Whisk up five whites of ot eggs eggs to a stiff sUfI froth and add them carefully to the the creamed creamed yolks r with a level tablespoonful tablespoonful table- table tablespoonful spoonful of ot corn flour A few tew drops of vanilla essence should also b be added to flavor avor the he omelet Have read ready a n well buttered bag bap pour In the omelet mixtures carefully seal and place on the grid shelf shell When done p place ace on a hot dish and r remove ove the paper bag Make an Incision In the center of ot the omelet and put Into It two or three spoonfuls of ot Jam Here Is the fruit cake cooked without without without with with- out a pan Inside a paper bag It sounds not only toothsome but fes tes festive fes- fes tive tivo Take eight ounces fresh buter butter but bu ter eight eight- ounces ounces' casto casto casto- sugar and four new-laid new eggs and beat up well together Into a thick cream To this mixture add eight ounces best white flour four tour ounces sultana raisins four ounces dried currants and four ounces candled peel Stir the whole mixture hard till fill thoroughly blended and pour a a. paper bag greased very liberally liberal liberal- ly with clarified butter Seal up then with a fork tork or tip skewer prick two small holes near each corner of ot the bags bag's upper side taking care not notto notto notto to prick the bottom as w well ll Put the loaded and pricked bag on a wire trivet and set the trivet in li 11 lithe the oven either either- on the grid grid shelf shelf or the solid bottom the bottom the te feet t will save the bag bagi 1 i t J t N l from scorching Bako Bake for five fifty minutes Take out and cut Into fingers when nearly cold Light Biscuit Sift SUt Sift well through aquart a aquart quart of best flou three thre level teaspoonfuls teaspoonfuls tea tea- spoonfuls of ot baking g powder Cut Cut f fine n II into the sifted flour a a- lump of or lard or butter the the- size of ot the fist flit If It butter butterIs Is used there thero Is no need for tor salt with lard add half halt a small email teaspoonful measured level Mix as quickly as possible Into a 10 soft toft t but not sticky dough wetting up with sw sweet et milk Roll hal half an Inch thick cut out with a a. small cutter brush lightly over the tops with milk and bake bakr In a bag well greased and spread flat upon a wire mat Put in the biscuit so they will not touch touch touch-a a cake caka turner Is handy for this Seal tip up put pt t in a hot oven slack heat when hen the bag turns brown but not too much much- Bako Bake twelve to fifteen minutes NOT LIMITED TO THE OVEN All my life lire I have been a sort of ot domestic pioneer cutting cross cross lots lotsof lotsof of ot tradition nd usage usage sometimes It must be confessed to my own loss and trouble other times with the happy result of ot finding out ne new and easier ways So after a month of pa per-bag per cooking I asked myself If It I had sounded Its whole possibilities There was was- no definite answer possible pos pos- sible so sible-so so I I took counsel with myself All about me I knew there were folk singly or In pairs who liked hot food fresh tresh yet hated overs left-overs who I had further great need to watch the pen pennies les It a s' med wasteful for them either to heat a whole hole big oven to cook a scrap of ot dinner or cook an rather than waste heat Further Further Fur Fur- ther there were folk those folk those with kitchenettes only or portable two ring stoves pit p-it In commission at need then whisked out of ot sight Could paper bag cooking be made us useful useful use use- ful to them them I was was going to lind out out out- in their behalf behalf and no less ress my own r So upon a t Saturday afternoon 1 I Iset set myself to see If It I could solve the problem without sin against either ease ase or or- economy t 1 I I Looking through rg closet t. t found a cast Iron skillet t not over not over big n nor r small and about three Inches deep I 1 found also a round Iron pan Just fitting the s skillet top Placing one upon the other there wasa was waa wasa a a space ot of almost five Inches between them top and bottom found them I went went- out and bought r wIre trivet I bought also alson n n exact pound of finely chopped meat meat fourteen fourteen ounces ounces lean veal with two ounces oi 01 su suet t t. This I shaped into an aval vaI flat flab Ush tish cake salted and peppered It well all over th the outside ih then n floured 11 II liberally and overlaid the top with thinly sliced mild onion thickly sliced peeled tom tomatoes toes toes- and sundry lumps oi oj well floured butter Next I I put it in a paper bag the bag the biggest my skillet would take tak pinned In the corners ol oj the bag after atter sealing It It and laid Iton It II Iton on the trivet which had been set In Inthe Inthe Inthe the skillet before It was as put covered over a gas ring on n top the stove The skillet was sizzling hot hot so so hot hoi that a a smell of scorching came forth In about four minutes That That- was the signal to to- turn down th the heat more than halt half Because I want my veal always as well done as p possible e because be be- because because cause I knew the tomatoes would prevent pro pre vent any possible drying out I left leU my b bag g cooking forty-five forty minuteSt minutes meantime getting ready salad alad fruit and setting my table S I have In IIi my time eaten much meal meat mealand mealand and good meat but never any better Therefore know knot all ye you can cook cook- cookin In paper bags thus by help of ot a skillet and cover cover indeed indeed of ot any sound Iron vessel Tessel Copyright 1911 by the Associated Literary Press S 5 |