New-York tribune., 1911-11-10
SoYe~S Paper Bag COOKING
Is Excellent for Fish
II Prevents Eishy Odors from Permeatins the House
Saves the Washing Of Cooking Utensils and
Improves the Flavor of the Fish
ey Martha McCulloch Williams.

Cook nsh by NJ Soyer's paper bag meth
a for several reasons. The first, but not
,hs hest OF them, is 10 save smells, Expert
s,ce has shown that the smell. though not
sbsolutely prevented. Is so mnimiZed as TO
,. nonensiye. Further. 1t does not stay.
In twenty minutes after the bagged fish is
opt Of the oven any reasonable ventilation
.sould leave the kitchen untainted with IT.
The second reason is the saving OF time
end trouble. There Is absolutely no danger
a, scorchng--all the watching necessary is
a iook in 10 sec when the bag is brown
enough TO have the heat lessened. 1t takes
,,on three 10 ten minutes. depending some
What on the weather. somewhat on the fuel,
ssueclally IL It is gas. and somewhat on the
xrates or Jets in which the burning goes
forward. When the bag corners turn a
dead-leaf brown and the upper surface Is
family yellow slack the heat either by
turning out fame. pushing in dampers or
setting the oven door ajar II is this low
.red heat that prevents the possibility OF
,corchng prevention which anybody who
has ever cooked will appreciate.
The last and greatest reason for the bag
,s the lettering Of the fish itself A paper
nag will not make stale FISH fresh nor that
which is coarse and savorless tasty. But
given good hsh It will cook 1t TO the queens
taste. turning It out tender. fiaky iavorous,
With ell the goodness of the seasoning or
.aucing driven through and through IT.
Heretofore. I have rather eschewed fish.
not liking the smell of it while cooking nor
caring enough for II as food TO make up
FOR the attention proper cooking demanded.
oil
are not for panfsh--at least to my thinking
The little fellows demand crisp frying in
bacon fat. For fish steaks, baking fish or
fhose otherwise boiled the bags the thing.
Broilinc seems well within its possibilities,
though as yet have not undertaken IT.
Being so new n fish cook must leave the
matter OF recipes TO NJ. Soyer, contenting
myself with deductions.
one born Of comparison Of fish and
flesh prices is that II fish were served
oftener it might reduce the cost Of living.
Another IS that by the help Of paper bags
the trouble OF preparing fish will be sensi-
hly reGUced--as much rs the quality OF
the product Is raised. "No excellence with
out 70 bor' is as true N the kitchen as any
where or everywhere else. But there IS
work md work-easy work and hard. II
is the duty Of every house mother. and es-
peciany Of every house mistress to make
the work under her control as easy as she
can
ii is no less her duty. and should be at
the same time her PLEASURE 70 make the
most Of every dollar whose outlay she de-
crces. II is the little foxes of expense
here a penny, there a nickle, somewhere
else a useless postage stamp or telephone
oall-that gnaw holes in our pockets. OF
these. oddly enough, the pennies are worse.
because so much moro frequent. And the
greatest channel Of loss is in the price of
foodstuffs-such little difference between
FISH and something else does not seem to he
worth saving or worth the difference in the
trouble Of cooking. since the paper bag
does away with that trouble she will be q
wise woman who. whenever fish are fresh
good and cheap will let her family find out
how very good they can be.
Downright 1911 by the Associated Liter
airy Press.