Arizona republican., 1911-07-08
PAPER-6AG COOKING IN LONDON
High Officials See Experiments Car
ried Out.

LondOn-Paper-ba cookery still
holds the interest of practical London.
With many. it is still tentative in
terest, for it is not easy to reject in
| moment the traditions Of genera
lions. but the system can be Judged
In open court, for its originator, NJ
Soyer. the well-known chef. is giving
free exhibitions which the public> is
| invited TO attend. Soyer claims for
his system that il is simpler and more
| economical, and that il preserves the
goodness Of the food. which is largely
wasted in ordinary methods Of cook
cry. -Four hundred people attended
| each of the practical illustrations Civ
en- on one afternoon at the Small
| queens hall, London. The board of
admiralty sent two officers, and the
war office three representatives..
Heads OF several cookery schools. col
leges. and technical Institutes were
present and chefs from some of the
leading London hotels
Three gas stoves were placed along
the front of the platform. a large one
on the center and smaller ones on
either side. so that the cooking could
be seen from every part of. the hall
NJ. Soyer did everything himself. and.
although he had only one hour i'm
which to complete a fairly long menu
he set To work with a calmness and
assurance which spread to his audi
ence. interrupted only by moment
airy surprise when holding aloft a Jug
of water. he poured some water into
a bag to complete the ingredients for
mutton stew.
The list for one menu. with time
required for cooking. was: Salmon
outlets. 10 minutes: pair Of soles. 70:
joint Of bee &C pounds. 40: roast OF
lamb g pounds). 40: mutton stew,
40; roast chicken. IS; stewed kidneys.
10; roast quails. II; baked apples. 90:
boiled potatoes. 20; boiled peas. %.
Each article was put in a bag, care
fully sealed up and placed I'm one or
other OF the ovens, where Il was left
untouched for the prescribed time.
while questions were asked and re-
piled to.
The system is still in its early
stages and NJ. Soyer worked practi-
cally hand in hand with his audience.
admitting his present limitations. but
inspiring them with his own conf
dence in the soundness of its prin-
ciples and practical application. The
experiments were a complete success.
ana the audience was given ample
opportunities of judging. as the dishes
when cooked were carried round the
hall by Mattresses. inspected and then
placed on a large table where many
people tasted them as they filed past.
In book to appear shortly. NJ.
Soyer will give full description of this |
rapidly spreading. method of cooking
and its advantages over the older
systems. necessitating much firing.
many pans. and their attendant
cleaning. and will give simple de-
scriptions Of how dishes can. be pre-
pared and cooked, either in a bach
elor's flat or in the kitchen of many
servants. The paper bags are spec |
tally made in varying sizes. and can
be bought in packets Of so and 100
In this connection, it is interesting
to read letter from Charles Lamb. |
to which attention is drawn by cor
respondent TO a London paper The !
letter is to Mrs. Goodwin and reads:
Having observed with some concern |
that Mr.. Goodwin is a little fastidious |
in what he eats for supper. I here |
with beg to present his palate with a |
piece of dried salmon. am assured |
IT is the best that swims in Trent |
IL you do not know how to dress it. |
allow me to add that II should be cut |
In thin slices and boiled in paper |
previously prepared in butter"