The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1911-11-10
COOKING FOOD IN PAPER BAGS
Two-thirds OF the nourishment con-

Two-thirds of the nourishment con-
tanned in wholesome and natural
foods purchased for the average
American household goes down the
kitchen sink or into the dust-bin And
from that remnant which survives for
the table of the American home the
flavor has been remorselessly extract
ed in cooking.
However, Nicholas Soyer, grandson
of the famous Alexis Soyer, the great
est gastronomic Regeneration of the
nineteenth century, and himself a
chef of international reputation, has
devised system of cookery that will
overcome all these disadvantages. 1t
is nothing more or less than cooking
food in paper bags. So successful
has this system proved that Nicholas
Soyer, grandson of the great Soyer,
is already being hailed as the great
est gastronomic Regeneration of the
twentieth century.
Some years ago he was chef to the
Dowager Duchess of Newcastle. He
had long been accustomed to treat
small articles Zen papillottes," a sys-
TEN with which all connoisseurs are
familiar. He would take, for example,
a piece of cooked fish, and, enyelop-
ing it in a piece of foolscap carefully
trimmed down to the required size,
thrust it into very hot oven. This
impaired to the fish the flavor Of the
paper-a taste which, for obvious rea-
sons, is dangerous
1t was absolutely necessary to find
some kind of paper that would not
impart a flavor to the food, so Soyer
went to a big firm of paper manufac-
turers and succeeded in getting them
to make experiments with view to
discovering the proper kind of paper.
This they did, and, at last. to his
great joy, they informed him that aft
er much difficulty, they had been
able to make a paper which would
meet all requirements. Soyer speed
lily put it to practical test, and found
that it was precisely what he had in
mind for so many years. Paper bag
cooking was reality at last.
Paper bag cookery can be used with
equal success in the cottage and the
mansion. No patent stove, oven or
apparatus, no expensive appliances of
any kind are required. All that is ne
cessary is an oven (no matter what
sort), a grid and the paper bag. The
broiler is required, because the heat
must pass underneath and all around
the paper bag to effect the general
penetration of it's contents.
To cook successfully by this sys-
tenn bag made of almost waterproof
paper that will not impart the slight
est flavor of paper must be used. The
inside of the bag should be slightly
creased, except in the case of vegeta-
bles or when water is added. Butter,
lard or drippings may be used. When
the food has been prepared it is in
serted by lifting up the uppermostI
edge of the bag. The mouth of the
bag should be folded two or three
times and fastened with clip before
being placed in the oven so as to Sc
cure as nearly as possible hermet-
ical closing. If it should happen that
the bag leaks it is not necessary to |
empty out the food and transfer to
another bag. Simply put the bag
within another.
Cooking generally has it's dangers,
but the beauty of the paper bag sys-
tenn is that it's dangers are reduced
to a minimum. One does not require |
every now and then to open the oven
door to see how the roast is getting |
on The oven does it's work because
the whole force of the heat is playing
on the bag and insuring every part of
the food being properly penetrated.