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Show : mm ii mm: SOTEC IMMOTEQD B17iaoWCBcU(l)SLI)9S MEANS ECONOMY IN FOOD. By Martha McCulloch Williams. Economy, which is now the cry in all things, from postage to politics, has no more valiant helper than M. Soyer's system of paper bag cooking. Roasts which have a knack of shrinking horribly In the pan come out of paper bags almost the size which they came from the butcher, and possessed of their full food value. They will have been cooked In vapors of their own essence the best part of them will not have run out, to dry on the pan bottom, and smell most appetizingly, but be In large measure lost to the palate. There will be gravy in the bag, to be sure gravy fit for a king. In case of fish, the results are even better. Pan-cooking wastes a fifth, a fourth, sometimes even a third of a fish. Vegetables also taste better, and are better, for bag cooking. Eag cooking preserves In them their essential es-sential salts, which boiling takes away. Here Is a way of using up cold dinner din-ner meat that hearty children will relish, and even the man of the house not disdain. Cut the meat in slices, neither too thick nor too thla, and as broad as possible, butter them, sprinkle sprin-kle them well with salted flour, and a very little pepper. Lay in a well-greased well-greased bag, side by side, then place upon each a tomato, peeled, hollowed out, dusted inside with sugar, salt and pepper, then stuffed. Boiled rice is a good stuffing, so Is cooked macaroni maca-roni or spaghetti cut small.' Bread crumbs fried brown are likewise tasty. Season the stuffing well and mix through it all the snippets and trimmings of the meat. Use either butter, bacon, or cold boiled pork, well minced, to enrich the stuffing. Scatter between the tomatoes the scooplngs from their insldea. ra(ft in bag, seal It, and cook In a hot oven about twelve minutes. Quick Potatoes. Take a large white potatoe for each person to be fej Peel, slice thin, drop in cold water for five minutes, then drain, sprinklg with salt and pepper, and pack compactly com-pactly In a well-greased bag, addln a tablespoonful of stock or milk and water, for each two potatoes. Seal and cook twenty minutes. Boiled po-' tatoes can be used, and take only half as long. Baked Apples. Wash well, but d0 not peel, cut out specks and bruises core, fill the bottom of the core-space with a lump of butter, over which pile sugar, and add a bit of cinnamon. A clove stuck In the side may take the place of the cinnamon. Seal In-side In-side a well greased bag. and bake eighteen to twenty minutes in a fairly hot oven. Serve with sugar and cream or a hard sauce. |