Arizona republican., 1911-11-19


 THE SWIFT SPECIFIC CO. AtIanfa. Ga. should look about the house furnish ing stores occasionally to see what new appliances there are for the say ing of fuel One of the latest is d triangular gas cooker which lies flat upon the top of one burner of a range and distributes the heat from
 one burner to three openings. These openings will accommodate three
 cooking dishes of good size or two
 dishes and a flatiron-thus doing all
 the work with one burner.
 The nests of agate ware stew pans and the trio of heavy tin saucepans with copper bottoms. shaped to fit to-
 gether when placed over d single opening are all aids to economy.
 Paper Bag Cookery
 This comparatively new method of cooking is now being demonstrated stores For years, nurses who have
 made a study of cookery for the sick
 have broiled chops in paper-finding that it conserved all the juices of the meat and made it more savory and nutritious. Now Nicholas Soyer-late chef of the famous Brooks club. Lon don, and grandson of the great Soyer'-whOse name is familiar to gaStronomCrs the world over-has per fcctcd d system of paper bag cookery that promises to revolutionize the old time kitchen drudgery with it's un- ending round of greasy pots and pans to be taken into account The ad vantagcs of this method of cooking
 are manifold. Epitomizcd. they are: l. It makes food more savory and
 nutritious.
 II. It is economical; the food weighs the same before and after cooking
 III. It is labor saVing-nO cleaning
 of pots and pans.
 W It is hygienic-no germ haunt ed cooking utensils.
 V. No smell of cOoking-the bag is sealed with d clip.
 The Kind of a Paper Bag to Use While d sheet of foolscap paper made into bag serves for the cook ! ing of a single chop-it is self evf- dent that for larger portions. larger 1 bags and bags made from strong, ab- isolutely sanitary paper must hc used After much cXperimcnting-Spec prepared bags-odorlesS, pure and of varying sizes are now to be purchased at all large housefurnishing stores. and at such small cost that the thrifty housewife is not appalled, by using up d bag with each dish cooked. The cooking can be done in any oven | coal. wood. gas, oil or an electricity cooker provided the necessary heat ls secured. The size of the oven makes no difference but it must be kept clean.
 The Soyer directions of cooking are so simple that the way-faring man, though fool, need not err therein. Select bag that fits the food [" be cooked, grease it well on the inside, except in the case of vegetables or l when water is to be added. Butter. lard. cotton seed oil or drippings may be used for the greasing. applying the same with a small pastry brush kept I for that purpose Reach inside the | bag. greasing the bottom first. and applying with rotary motion untll the top of the bag is reached and the whole inner surface greased With a little practice this can be so quickly and deftly done that no trace of grease need soil the hands or apron of the cook. Have ready the 1ood and placing the bag on the table. litt the uDpermoSt edge of the bag tseam side up always) and insert the food using no dish, excepting in the case oi pies. Fold the mouth of the bag two or three times over. turning Tn the corners so as to have it hermeticallN
 sealed. and then fasten with two or three strong wire paper-clips that can be obtained at any stationers IT the bag should happen to leak m the cooking. do not try to transfer to new bag. but simply put the bag with in another. Have the oven hot t20O degrees Fahr). In case of gas cook cry. light the gas just five minutes before putting in the bag. then slack the heat immediately one third to one-half as soon as the bag corners turn a golden brown. Do not let the bag tOucn the slueS oi 'iie "NS" " the gas flames. and have the oven grate about two inches above the flames. Until taught by experience, follow the time table exactly as given in the book of recipes that can be purchased with the bags.
 If the food is left five or ten min utes in the bag in the oven longer than the specified time-the food will mt he spoiIed. There is little chance Inf over-cooking Take up the bag by slipping tin pot lid under it. TO secure the gravy, stick pin hole in the bottom of the bag and drain over q dish. Tear off the charred bag ripping open from the top and throw ing the paper fragments away.