The Bridgeport evening farmer., 1911-12-12
PAPER-BAG COOKING.
That's the Latest Fad in Dear Old
 LunnOn,
; Consul General Grifiths.)

L(COnSul-General Gr1mtnS.)
 Demonstrations of -paper-bag cook ing have been given in London for some time, and are still attracting considerable attention. Cooking in paper is not a recent invention, but never before has it been applied as systematically as in the present ser- ies of experiments. Cooking bags of various sizess made of specially pre- pared waterproof, sterilized paper are bags, which is apparently the most popular, is placed on the market at prices ranging from 66 cents per 100 for bags 7-8 by 1-2 inches to g per 100 for size IS 3-4 by il IA in- ches. While some of the demonstra- tors insist that a specially devised Ov- en is required to secure the best re- suits, others state that it is not neces- sary, and that the ordinary kitchen stove or range is just as serviceable. A demonstration of paper-bag cookery was given recently before large number of teachers employed in the London schools.
 The proprietor of one of the largest restaurants in London in speaking of the use of the paper bag in cooking says that it is a preventive of the congregation of microbes. In many homes the dishes and pans lie about for hours on, tables and dressers with
 
 microbes are drawn to the grease and not so easily exterminated. Under the new system cleanliness is assured. The microbe has no resting place. The clean bag is at hand. When done with it can be thrown into the fire. It secures clean kitchen for the homes of the people. Moreover, the nu- tritive properties are maintained, while there is no waste.
 A considerable saving is effected through the use of the paper bag. All roasted meats cooked in the ordinary way lose, it is stated, about four ounces to each pound. There is also loss when meats are boiled, and perceptible though smaller loss when they are praised. In paper-bag cook cry the broad claim is put forth that there is practically no loss. The saw ing in fuel, whether coal, gas, or cleo tricity is psed, amounts, according to the estimates of the advocates of pa per-bag cookery, to at least 40 per cent, for the reason that much less time is required to cook the food than in the old way.
 Special stress is laid upon the ad- vantages of the new method for people who have small houses and employ only a few servants or no servants at all, because it is said that any one can cook in paper bags if ordinary care is taken, and that little special instruction is necessary. Fish, flesh, game, pastry, etc, may all be cooked together in one oven without the use of pans or dishes. A small pound bag will hold couple of quail, while the largest-sized bag now on the mar ket is ample for large joints, stews, etc. It is claimed that if the bag in which the article is cooked becomes cl1arred it makes no difference in the effect upon the food, and that in the case of a joint or a stew the bag re- tains the gravy. When potatoes or other vegetables are cooked the bag retains the water and preserves much of the flavor that is lost in ordinary boiling.
 M. Soyer, the chef who originated the novel method of cooking, states that it adds greatly to the flavor of the food; it insures that the essential nutritive elements are not wasted; it does away with the unpleasant smell of cooking which attends the old sys- tenn; it reduces the shrlnkage caused by ordinary cooking; it effects a great