New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-11-06
Soyer's Paper Bag Cookery
Means Economy in Food
Roasts That Are Cooked by His Method Do Not
Shrink or Lose Weight
There No Waste of Material in the Soyer ProcessAd
vantages of the System
sy Martha Mccuiloch Williams.

rscnor1v. which is now the cry In all
,siugs. from postage to politics. has no
-,ors valiant helper than NJ. Soyer's sys-
,er Of paper bag cooking. The reasons for
his are both psychologist and material.
rood which looks sufficient satisfies the
,,ornsch no less than the eye Food crisp
.,d drawn. contrariwise. gives an impress
sion Of scant fare.
Rossts which have knack * shrinking
,orriblv In the pan come out Of paper bags
almost the same size as when they cam'
from the butcher ana possessed OF their IuH
food value They will have been cooked IN
,anors NJ their own essence-the best part
n them will not have run out, 10 dry III
the nan bottom and smell most appetiz-
ngly. but be in large measure lost TO the
,alats. There will n, gravy in the bag, 10
10 sure-grayy IN for a King. But there
will not be cT1isty edges. wholly inedlbie
and indigestible. In bag roasting even the
wing tips Of poultry. wnicn ordinarily might
serve for toothpick=. are tender and flavor
GUS
In case NJ FISH ,hc results are even bet
ter Pan cooking wastes NTH, fourth
sometimes even "a third IF FISH. The neSh
sticks TO the skin. % the pam II crisps IN
spots or even burns. filing the house with
an odors that SAVIOR Of waste. Inside
creased paper bsg-be sure, always. that the
rag Is thiciLy greased-there is no sticking
nor scorching. nor smelling. The skin peels
delicstelv from the flesh. leaving II whole
fskv and Juicy. Furthermore, the taste is
vastly better.
Vegetables also taste better and are bet
Ugac~ ing mr. CeT
I'm them their essential salts. which boiling
takes away White potatoes for instance
bag-baked Ia their jackets. with just the
least bit of water. have fine. almost nuttN
taste. peel as though boiled, with never
fake left in the hull, and are as mea'y az
though roasted Sweet potatoes. which al
cooks know are pretty hard TO sweeten
srtiHcially. have the sugar driven through
and through them. if boiled. peeled. put M
a bag with butter sugar and lemon juice
and baked for ten minutes. They also bake
IN their jackets without waste. Spinach
the medicinal value OF which mas been long
insisted on. develops alike new taste ana
new worth by cooking in a bag.
Because all manner Of seasoning is thus
conserved and driven into the food care
must be taken 20 use seasoning lightly
Especially salt. Remember that none OF
g. boils away nor sticks TO the pan. Salt is
50 cheap Il may not be worth saving, but as
an index 10 costlier things its lesson is
worth while. sugar and spices cost money
even herbs do not happen Of free grace
I'm more than half the kitchens Of the land.
Savings in an these things mount UP hand
somelv in "a wears time. Noreover-and
This is the GROWING mercy-by a sparing
use II outside navcrs the real taste Of
wholesome meat and vegetables gets
chance 10 assert itself
Here is a way of usiug up Monday cold
dinner meat that hearty children will rel
ish. and even the man Of the house not
GisGain II hts Ia with wash day. which
demands Tor its own the whole top Of the
stove Cut the meat in slices. neither TOO
thick nor too thin. and as broad as pos
sfble. butter them sprinkle them well with
saltod flour and a very little pepper. Lay
IN q we'll creased bag. side by side. then
place upon each tomato, peeled, followed
out. busted inside with sugar, salt and
iepper. then stuffed. Boiled rice is a good
stufing. so IS cooked macarOni OF spa
Fhetti cut small Bread crumbs, fried
brown. are likewise tasty. Season the
stufing well and mix through il al the
s1ippets and trimmings OF the meat Use
either butter bacon or cold boiled pork.
well minced 10 enrich the stufing. Scat
ter between tire tomatoes the scoopings
from their insides. Place in bag, seal IT,
and cook IN hot oven about twelve min
utes \ little minced onion in the stuff
fng makes it more piQuant, but It needs
% Doe used sDaringly.
Another way. even easier. is 20 slice.
season and butter the meat. then cover
half the slices Jhiclly with fried crumbs,
moistened with tomato catsup. lay on an
other slice and cook inside a bag about
seve- minutes. Boiled rice or cold mac
sroul can be used in place Of the crumbs,
and leftover gravy instead Of the catsup.
in mat case a zest Of onion. juice helps
few jroDs on each slice before covering.
Quick Potatoes. Take large. white
potato for each person 20 be fed Peel
slice thin. drop in cold water for five min
utes tlen drain. sprinkle with salt and