New-York tribune., 1911-12-08
Atmosphere Must Be
Taken Into Account
Even with the Soyer
NJ eth cd.
By Martha MecuIloch Williams.

Since Friday and failure begin with the
same letter perhaps there Is an occult con-
nection. Certainly my worst paper bag faii-
ure came off on a Friday-a moist muggy'
unreasonable Friday. when life was rath y
a burden, even with the alleviauon OF
choice spirits coming into luncheon.
Blame il on the weather-snce the weatn-
or was primarily responsible. | nave se'
down heretofore that on muggy day mere
must be longer cooking. Just how mnfh
longer | thought J knew. 7 did not know 90
for nobody can, without an exact unoer-
standing of the water In the air. But IN
general way r. may be said thar III
thick weather things not merely require
longer time, but a greater degree OF heat
or perhaps il had better be put this way
instead Of turning of half the gas flame
lower both burners by a third. II Sesms
TO me that under thick atmospheric conAl-
tions combustion Is less perfect and the re-
sultant heat is diminished.
However that may he, I hasten To AGA
that my failures were not irretrieVaole'
Though the steak. after twenty minutes
showed only a pale and watery coun-
tansnce. seven minutes longer. with the
gas A. full head, made II Just right So
too, the pudding which, though cooked
through was OF a nasty complexion when
hrst peeped at became brown and sppetiz-
ing with the same treatment little longer
continued The vegetables took no harm,
but ii was mortifying 10 have folk sitting
ar table waiting for course which shouln
have been ready on the dot In hope OF
saving other housewives and hostesses tne
same embarrassment have put my prlde
in nv rocket and confessed that even TINS
improved method Of cookery cannot make
one wholly independent Of the weather
man.
Saturdays marketing may depend some
what upon Friday suggestions. suppose
Won trv A leg Of lamb for Sunday dinner.
This years lamb. understand-not that
which was lamb last year. or even the
year before. Mutton. even legs OF il. can
be cooked in paper bags, but the initial
venture had better be lamb, that the re-
suit NAV be more enticing. Get a fat les'
have all the loin cut of and into chops
have the shank bone cut very short
and the knuckIe so well loosened that II
cannot stand out under the influence OF
heat The haunch-bone must not stand out,
either-indaed. sharp bones are as unde-
srable I'M paper-bag cookery as sharp
speeches in family life. They are likely 70
cause trouble by ripping the bag. Marlnate
the lamb II you like an approach 10 game
flavor That IL 70 say, boil together ia
blespoonful Of salt, half A cup Of vinegar
a dozen grains each Of black pepper and
allspice. and a. many whole cloves and a
slice Of onion. or a mere suspicion or gar
lie. along with half cup Of water. Sim
mer for fifteen minutes, pour into a deep
ish platter. lay the meat in it and let stand
In cool place until wanted for cooking.
Turn the meat several times, and when
ready 10 put it on do not wash IT, or
course. IT must 5e washed and scraped
clean before going into the marinate.
Wipe with soft damp cloth and grease
well over. unless YOU have the caul fat
10 wrap it in. In that case salt lightly
and wrap i'm the fat, tying ~ 80 II cannot
slip. Put a mild onion. thinly sliced, IN
the bag. which must De- thickly creased
and of generous size for its contents. Put
in a sliced turnip, also. and two sliced and
peeIed tomatoes, II at hand. Lacking them,
add half a cup Of tomato catsup. Lay the
vegetables I'm the bag, place the meat upon
them. letting them stand up a bi, around
the edges; then pour on the catsup or
tablespoonful OF water. Fold and seal tight,
Law on wire trivet and set the triyet on
the grid shelf I'm a very hot oven. Slack
the heat when the bag corners show dark
brown color and the top Is slightly yell
lowed Cook at half or two-thirds head
Of gas. according TO the weather, until
done. six-pound leg should be very we'll
done in one and 6ne-half hours-rare in less
time II wanted very brown do not wrap
i'm the caul fat Make a peephole in the
bag top before taking mp and n not brown
enough cook "A little longer.
oysters on toast Will serve either fot
luncheon or a late supper Cut off the
crust and toast very crisp a moderat"iy
thick slice Of bread for each person. But