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Show SUM mm mma msmms) AN ENGLISH COOK'S EXPERIENCE. EXPERI-ENCE. By Martha McCulloch Williams. Because I have baked In paper bags after M. Soyer's method, 1 give full credence to this report from England, Eng-land, where tho-Bands of housewives have discarded the pot-and-pan method meth-od of cooking for the paper bag system. sys-tem. I may add that I have myself verified bv actual demonstration most verified by actual demonstration most of the report. So I pass it on to my fellow housewives in full confidence of its accuracy. "The chef," runs the report, "has cooked the following itema without the use of a single dish or tin of any description, merely pouring the food Into the bag, to the undisguised astonishment aston-ishment of every cook and housewife in the audience: Yorkshire Pudding. Fruit cakes in all varieties. Puff Omelets. Jam Turnovers. Stewed -'-reen Gages. Banana Pasties. Fruit Vol-au-vents. "Despite the fact that no tins nor dishes whatever have been used in the cooking of the above items, the brownness, consistency, tenderness or lightness of everything, has been a revelation of perfect cookery to those who have seen or tasted the food." The ome.et, as most mar elcus, deserves de-serves and shall have the place oi honor. It was thus made and proportioned: pro-portioned: Omelet Souffle. Work lour 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, togetr-r with a level table-spoonful table-spoonful of corn flour. A few drops of vanilla essence should also be added to flavor the Dmelet. Have ready a well buttered oap pour in the omelet mixtures carefully, seal and place on the grid shelf. When done place on a hot dish and remove the paper bag. ufake an Incision in the center of the omelet and put Into it two or three spoonfuls of jam. Here is the fruit cake cooked without with-out a pan, inside a paper bag. It sounds not only toothsome, but festive: fes-tive: Take eight ounces fresh butter, but-ter, eight ounces casto sugar and four new-laid eggs, and beat up well together into a thick cream. To this mixture add eight ounces best white flour, four ounce? sultana raisins, four ounces dried currants and fourounces candied peel. Stir the whole mixture hard till thoroughly blended and pour fnto l paper lag gTeased very liberally liberal-ly with clarified butter. Seal up, then with a fork or skewer-tip prick two small holes near each corner oi the bag's upper side, taking care not to prick the bottom as well. Put the loaded and pricked bag on a wire trivet and set the trivet in the oven, either on the grid-shelf or the solid bottom the feet will save the bag from scorching. Bake for fifty-five minutes Take out and cut into fingers when nearly cold. Light Biscuit. Sift well through a quart of best Qou.' three level tea-spoonfuls tea-spoonfuls of baking powder. Cut fine into the sifted flour a lump of lard or butter the size of the fist. If buttei Is used, there Is no need for salt; with lard add half a small teaspoonful measured level. Mix as quickly aa possible into a soft but not sticky dough, wetting up with sweet milk. Roll hal: an inch thick, cut out with a small cutter, brush lightly over the tops with milk, and bake in a bag, well greased, and spread fiat upon a wire mat. Put in the biscuit so thej will not touch a cake turner Is handj for this. Seal vp, put In a hot oven, slack heat when the bag 'urns brown, but not too much. Bake twelve tc fifteen minutes. NOT LIMITED TO THE OVEN. All my life I have been a sort ol domestic pioneer, cutting cross loti of tradition -,nd usage, sometimes 11 must be confessed, to my own loss, and trouble, other times with the happy result of finding out new and easier ways. So after a month of paper-bag coolug I asked myself If 1 had sounded its whole possibilities 1 There was no definitj answer possible pos-sible so I took counsel wit'1, myself. Looking through my pot closet, 1 found a cast iron skillet, not over big, nor small, and about three inches deep. I found also a deepish round iron pan just iltting the sklllet-top. Placing one upon the other there wa a space of almost five inches between them, top and bottom. avlng found them I went out and bought wire trivet. I bought also n ezact pound of finely chopped meat fourteen ounces lean veal, with two ounces ol suet. This I shaped into ar oval flat-tish flat-tish cake, salted and . eppered it well all over the outside, then lloured il liberally, and overlaid the top with thinly sliced mild onion, thickly sliced peeled tomatoes and sundry lumps ol well-floured butter. Next 1 put it in a paper bag the biggest my skillet would take, pinned in the corners ol the 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 four minutes. That was the-signal the-signal to turn down the heat more than half. Because I want my veal always as well done as possible, because be-cause I knew the tomatoes would prevent pre-vent any possible drying out, I left my bag cooking forty-five minutes, meantime getting ready salad, fruit, and setting my table. I have in my time eaten much meat and good meat, but never any better. Therefore, know, all ye ovenless, you can cook In paper bags thus by help of a skillet and cover indeed, of any sound iron vessel. (Copyright, 1911, by the Associate Literary Press.) Clever Youth. "Do you know," he said, "that every time I look at you I have thoughts of revenge?" "Why?" she gasped. "Because," he answered, "revenge is sweet." Then she told him she thought tomorrow to-morrow would be a good time to see papa. |