The Lee County journal. (Leesburg, Ga.) 1904-19??, 1912-03-07

Great System Perfected By ".
SOyer Famous London Chef.
GENERAL DIRECTIONS FOR PA.
PER BAG. COOKING.
~ N. soyer Chef Of Brooks Club.
ondnn.

DO not claim for the paper-baB
system Of cookery that II can cook
everything, II - evident that tea
must still Be made In the teapot
Generally speaking, We may waive
our claim to having mastered the
difficulty with respect to soups, al.
though | have made beef tea with
excellent results. The following Is a
list of articles that may In the mean
time be avoided;
Soup (except beef teal. omelette,
scrambled eggs, Jam (except in small
quantities), Scotch kaIe, beans, cab
bage. cauIihower. broccoli, arsichokes,
macaroni or kindred Italian pastes.
The success Of the system depends
entirely upon how It is carried out
Good cooking requires time, care, at
tention 70 detail. taste and u tempera-
ture suited to the particular dish
being cooked. While the paper-bag
aystsm Is labor and time saving, as
we'll as affording more nutritive and
appetizing effects than the present,
It does not abrogate any OF the rules
that apply to eflcienE work at the
kitchen-Eable.
The Beg.
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.
II should be odorIess, and Its purity
guarantee that nothing injurious
can possibly be impaired from It To-
the food cooked 10 the bag,
Before using the bags
III Select one that "nts" the food
intended to be cooked:
(2l Grease slightly the inside Of
the bag. except Ii the case of vege-
tables or when water is added For
beginners 1t is advisable. Butter,
lard 81 dripping may be used.
(3) When the food has been pre-
pared for the bag, place the same on
the table and lit the uppermost edge
Of the bag while You insert the con-
tents.
"a Fold the mouth OF the bag two
or three times and fasten with a clip.
Strong wire paper.clips, obtainable Of
any stationer, answer the purpose. It
is desirable to fold the corners OF the
bag 80 as to secure as near as possi-
Bile q hermetical closing.
The Oven.
Practically any oven win do. Paper.
bag cookery Is as well suited to gas
stove aa It is to q coal oven. an cleo.
tricIty cooker or oil stove, always
provided the necessary heat Is se-
cured. The size Of the oven makes
no difference to the cooking, only to
the size Of the article.
Before placing the bag with It's
contents into gas oven, the gas
should be lighted at least eight min
utes beforehand. The average oven
heat should not be less than 200 de.
grees Fahrenheit, and when the bag
Il put into the oven this ought to be
reduced III eight minutes after to ITO
degrees. To find out the correct de-
gree a thermometer. Of course, Is the
most accurate method; but expert
ence viii soon teach the cook what
ii required and the color assumed by
piece Of paper placed in the oven
Will at once tell whether 1t Is too hot
or too cold.
In the case Of coal-heated stoves
with solid shelves wire broIer
should be used. This should be
placed on the shelf with the bag con.
tanning the food. It is necessary to
emphasize the fact that, except In
the case Of pies, no dish should be
aaed.
How "a Know when the Food Il
Cooked.
til the timetable Is adhered 20, the
bag may be taken out OF the oven In
confidence that the food Is well
cooked. But II from any cause the
heat declines, It Is very easy to ind
out whether the food Is properly
cooked. Except IN the case Of vege-
tables, little hole can be made In
the bag BY which the food can be
seen and judged as to whether 1t Is
cooked or not. This viii not initiate
against the cooking Of the food In the
slightest Ia many articles however,
lsght touch Of tho bag win indicate
TO an ordinary cook whether the bag
is raaay Il be served. A prick with
q needs Is another method that may
be adopted. But peculiarly favor
able feature OF paper-bag cookery Il
that II the food Is left Eve or ten
minutes In the bag in the oven longer
than the specified time on my table,
the food wlll-not be spoiled. There Is
little chance Of overlooking.
Dangers to 30 Avoided.
Cooking generally has It's dangers,
IKE other occupations. Il Is the
beauty OF this system that the dan.
gers are reduced to a minimum. One
does not require every now and then
to open the oven door go see how
The roast Is getting on The oven
Is doing its work. because tt whole
force OF the heat is playing upon the
bag and ensuring every part Of the
food being properly penetrated.
Nevertheless, care should be exer
clsed when opening the oven.
Care. again, should be exercised ir
taking the bag out Of the oven. A
plate should be placed gently undel