New-York tribune., 1911-11-09
W News Of ntGrgSt &'
~ to ,W1mgn =. Y
Soyer's Paper EaS Cooking
InsureS Economy of Fuel
Comparison of the Amount of Gas Consumed in Pot
and Pan Cookery with the Requirements
of the Paper Bag Makes This Plain.
BY MARTHA M'cULLocH WILLIAMS.

ticularIy II the fuel is gas. The figures TO
follow are given for gas. but are easy OF
translation into coal heat, or even OIL
The oven of a gas range turned on
full burns twenty feet OF gas an hour LOT
each flame bar. Commonly there are two
| bars-thus. the hourly consumption at full
head is forty feet The expense OF gas, OF
course. varies with the price Of gas Ihe
giant burner on top, likewise. at full head
| consumes twenty feet an hour, and the
small burners each ten feet Thus, a stove
I'm full commission for pot and pan cooking
consumes NINETY feet an hour. Now let
us see II that total can be sensioly dlnln-
ished I'm paper-bag cooking.
Every housewife knows IL is not an un-
common thing to have everything lighted In
pot and pan cooking, and yet wish for an
extra burner. Commonly, the oven is gwen
up TO the roast or TO baking, If there is
broiled meat for dinner. On top there VIII
be potatoes boiling, most likely another
| vegetable also rclishes cooking 1mS
merely for every day on great occasions
company dinners are sure to crowd every
thing Moreover. it is rare that single
hour sufices for the cooking. However, for
convenience. let lis assume that as the unit
Of calculation
Now. for paper-bag cooking the oven
must be lighted and turned on full for eiSht
minutes before anything goes into IT, II
must also burn full strength for seven MN
utes longer. Thus, il consumes ten feet
Of gas at the outset. Turning out one
| burner TO reduce the heat one-halt at the
end of the seven-minute period reduces
consumption to fifteen feet for the rest OF
the hour, making total of twenty-five
feet. against forty. But roasting does not
demand that burner goes full-turhihs 1t
down might save five feet In the hour mus
the net hour-saving Of gas on the oven
account is ten feet.
But there are other accounts. 10y help
of paper bags you can not merely roast
! I'm the oven, but cook at the same tlme
couple of vegetables and bake pie OF
pudding With a small roast you may even
cook three vegetables. thereby leaving I'M
lighted three upper jets. which would mean
a saving Of thirty feet of gas an hour. IL
there is no pie-baking IN hand, the upper
shelf may even hold four separate articles
OF food. And by careful management some
thing long and slender may be cooked oe-
side the roast on the lower shelf
a saving Of fifty feet of gas an hour-the
upper burners would require that amount
saw hut three were IN commission-the
| giant and two smaller ones-there IL e@I
ing of forty feet to add TO the zen AZ
ready credited on the oven account.
Nor is this even all the story. Mysteri-
ously. things cook more quickly III ode9
| than out of them The saving III ufne -
one-fifth TO one-sixth Putting TINS at tne
| lowest, and estimating the Whore rahs7
consumption of gas at ninety feet theie
is saving of fifteen feet Add them 70
the fifty feet already In credlt ana 'he Sun
ia flattering. indeed. TO the paper nag IL -
but lust 10 say. though, that the o'eh'
heavily stocked, is likely to require more
than half-heat. SO the saving OF tuei may
ba less than these figures Indicate IL 49,
boueyer. certain to be considerable.
A Little Story Of Pie Baking
Aod baLsd q pie A la soyer and found
II GOOD. Notwithstanding I resoNed ~
show myself exactly the worth OF 'he pss
baking. Was Il just happen so' "ou'1
that particular pie have come out as CrisP
and toothsome II baked in the common OF
Garden way? The question demanueu an
.r,er-the answer Of experience. Ana u
had II.
made no puff paste enough for three
MOS rolled out the crusts and filed pan
us,ns cooked fresh peaches for hliihe'
e,,,cl, tho edges firmly together, stuck holes
- ,ha urner cr,Ist--in short did everything
,bst q we'll bred pie could reasonably eA-
meet Then put it on 10 cook IN its naked
majesty noting the time accurately. ~
took ten minutes 10 roll crusts MI ana put
IN a creased bag the second pie. Ihe oven
u.ae so hot by that time that 7 Stacked the
heat a minute after putting IN pie NO =
| ,F,er twenty minutes-thirty minutes from
,,,,ti,e fn the first pie--I looked In the
oron The naked pie was cooking creditably
enough Vet was pale faced and the crust
s,u dentable 10 the touch. Further, there
vgere bubbles of syrup along sundry spaces
of the edge. They meant that that par
ticular pie would refuse to leave 'he pan
except I'm pieces The syrup had not run
over enough to drp and mess the oven
floor. still knew there would be some lack
of Juice when il came to the eatng
turned on little more heat ana lelt
the two pies to cook fifteen minutes longer
The naked one was then pale, delicate
brown on top, with rather a hard under
crust. The bag was brown all over and so
,risr the corners crumbled at a touch. But
from II came a pie beautiful to behold
ucbt not pale brown. crisp and faky as to
crust ready to leave the pan at the iirst
.ut for a Mate Not n drop of syrup had
,un out. although If there was difference
Z, that particular the Rag pie had been the
fuller
i II is but fair 10 say the bag pic was
cooked I'm an agate pan. the naked pie In a
block tin one This, / think, MADE some
difference i'm the texture of the under crust.
Agate ware naked might have given bet
Ter result than plain metal But the pan
had nothing to do with the taste Of the
crust There all advantage lay with the
ME from the bag II was lighter, iiakler
and more appetizing. As 10 the hoidlhs III
of syrup. 7 account for II this way; Inc
ba,, was tightly sealed-s,eam from the
fruit and crust, or more properly Napor'
filled the bag. putting It 10 the likeness ot
fairly plump small pillow. This outer pres
sure counteracted that within and MADE the
Juice stay put.
The bageed pie was cooked upon tho
upper shelf the naked one underneath IN
cooking two pies bagg~l shit them anout
midway the cooking-that Is 10 say give
tol and bottom crusts an equal chance'
This difference in position perhaps accounts
for half the difference In time OF COOKING
Copyright. 1911, by the Associated Literary
| pressl
a DAILY HINT BY S0YER