New-York tribune., 1911-11-20

the bags upon the shelves each size sep
arate Ii may be well 70 mark the bas
sizes on the shelves holding them
Keep upon the lowest shelf the assort-
m nt of wire trivets, square and round,
that help so much in paper bag cooking.
On the TOP shelf. which should have a
wider space above #. keep the box OF Sins.
scissors, white bail cotton, trUssirg
needle. etc Thus, you viii save Yourself
steps. time and Notwithstanding is
ready to hand.
Lacking spacc for such q cabinet, use a
covered paper box. big enough 70 hold fiat
the bags. alsp the other requisites. The
box or cabinet ought 20 be kept well
stocked. II is wastelul 10 use misdt bags.
Cost varies with size-and even fractions
OF a cent are well worth saving. Again, it
Is we'll to have several sizes Of clips. Big
ones are handler 20 Use, but small ones
have their special adaptations. All sizes
can be used over and over and over-it is
next % no trouble to pull them off before
throwing away the bag. I am thus IN
slstent on small savings by way Of proving
the truth-that paper bag cooking Is not
extrayaeant. unless YOU choose 70 make
it so.
Lard. butter or drppings for greasing
the bags should be kept in small wide
mouthed glass jars. with close fitting glass
tops. and the Jars SET cheek by fowl with
the bag cabinet Do not quite half MI the
iars-there IS then no danger Of the supply
going rancid. Kept thus, the kitchen tenn
perature will soften the grease, making II
spread easily. For spreading IL. use either
q brush or the fingers slightly scooped II
q brush Is used do not leave II standing
In the grease jar even minute. Instead
put ir inside q paper bag and lay the bag
In the cabinet uDon one Of the trivets or
Bit Of cardboard. Thus the greasy brush
has no chance to accumulate dust or mi
crobes. Thus. too, the grease adherent does
not go TO waste, but spreads itself upon
q bag that can be used al the next need.
In greasirg. hold the bag well open, but
do not crinkle IL anywhere. and begin greas-
ing at the bottom-tae bag should be held
sIsnting upward-taking pains that the cor
uerg are well daubed, and working upward
until the creased space is more than ample
for the food 10 be put In the bag. There
ls No need TO grease the part that will be
folded over. but the greasing had better
reach fully to the hrst turn. The aim OF
greasing is initialy TO keep the paper in
tact when heat strikes il, and secondarily
~ save the food from sticking 10 the paper
Even a small space left untouched by the
crease at the inner edge Of the fold may
crisp and crack and spell disaster
Grease all the bags for any given meal
at ooce-they take no harm from standing
, reasonable time. In filling them. lay
then, fat upon the appointed mat or trivet
scaro side always up open the mouth, TAX
t,g care not 10 tear nor wrinkle II, and slip
the food inside as defty as possible This
fr case Of solids-ss steaks roasts. fish for
hakirg poultry for roasting, apples, pota-
.oee and so on. Mixtures and stews require
tbe bag 10 be held almost upright while
thov are poi.red or placed BY instalments
inside and 10 have the bag mouth folded
and sealed extra tisht before laying the
bae fat The triple fold, properly fastened
teens in any reasonable amount Of liquid.
b,,t tbe LIQUID will be troublesome. indeed. if
vou undertake 10 fasten the bag with It's
contents smiling over your fingers.
Fold over corners II there is much empty
space there. To be sparing OF clips is the
height of folly. The bag should ~ It's con
tents. but m easily n there IL strain. a
break and consequent leak are certain
Thus, If choice needs must lie between a