Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1911-11-21
General Directions for Paper Bal
Cooking.
[By M. Soyer. Chef of Brooks Club
LOndon,1

10y NJ. SOySIs SASI "a DAOOn0 SAASs
London.l
I do not claim for the paper bag
system of cookery that it can cook
everything. 1t is evident that tea must
stin be made in the teapot. Generally
speaking, we may waive our claim to
having mastered the difficulty with
respect to soups, altho I have made
beef tea with excellent results. The fol-
lowing is a list Of articles that may IN
the meantime be avoided:
Soup Except beef teal. omelet,
scrambled eggs. jam Except in small
quantities), Scotch kale. beans, cab
bage. cauliflower, broccoli artichoke,
macaroni or kindred Italian pastes.
The success Of the system depends
entirely upon how it is carried out.
Some people have imagined that all l
urge amounts to a general use OF the
bag in place of the ordinary saucepan,
without any attention to the conditions
that are essential to good cooking.
Good cooking requires time. care, at
tention to detail, taste and tempera-
ture suited to the particular dish De-
ing cooked While the paper bag sys-
tenn is labor and time saving, as well
as affording more nutrittve and APP
petizing effects than the present, IL
does not abrogate any OF the rules that
apply to efficient work at the kitchen
table A stew must be made up OF the
ingredients that constitute stew and
proportioned to the number for whom
1t is required.
The same conditions apply to this
system. Let me, therefore, go over a.
infinitely as can:
The Bag.
Specially prepared bags should be
used. Without them the method can
not be practiced with assurance OF
success. The bag should be made OF
materials that guarantee its purity. 1t
should be odorless and its purity
guaranty that nothing injurious can
possibly be impaired from it to the
food cooked in the bag.
Before using the bags:
1. Select one that fits the food in
tended to be cooked.
q Grease slightly the inside OF the
bag, except In the case OF vegetables
or when water Is added. For begin
ners it is advisable. Butter, lard or
drippings may be used.
8. When the food has been prepared
for the bag place the same on the
table and lift the uppermost edge OF
the bag while you insert the conents.
4. Fold the mouth Of the bag two
or three times and fasten with clip;
strong wire paper clips obtainable at
any stationer's answer the purpose. 1t
is desirable to fold the corners Of the
bag so as to secure as near as posi-
BILE hermetical closing.
It may occasionally happen that a
bag may leak, in which event 1t is not
necessary that the food should be
emptied and transferred to another
bag Simply put the bag within an
other.
The Oven.
Practically any oven will do. Paper
bag cookery is as well suited to a gas
stove as it Is to coal oven. an cleo
tricity cooker or oil stove, always pro-
vided the necessary heat is secured.
The size of the oven makes no diff
ference to the cooking, only to the size
OF the article.
The oven should be, kept clean, Of
course. Altho under the new cookery
it is unnecessary ever to have the
sides Of the interior covered with
grease and fat, dust is always about.
and II the bag is to be absolutely above
the slightest contact with the outer
world Of microbes the oven should be
we'll and regularly busted.
Before placing the bag with it's con-