The Yale expositor., 1912-04-04
ABOLIsHEs UNsioHTI.Y HANDs

In all the many and varied rewards
of diligence none are Better worth
while than those that wait upon dill
igent paper bag cooking. Ease is
one Of them, deftness another, neat
ness in the kitchen still third. 1t
Is quite impossible to make mere
words convey all that this method
of cookery means-still more impos-
sible to set down all that its use will
teach you.
For example, its use will teach you
how little art can improve on nature
in matter of fiavors. Paper bag cook
ing keeps IN the flavor, intensifes II,
and makes II the sauce Of appetite.
Good digestion commonly waits on
appetite.
But there are other things to take
into account Not the least of them
Is the saving to ones hands and ones
temper in the matter Of washing up
after meal.
Whether this falls TO the cook, to
her mistress, or haply, to the gallant
man of the house, who thrusts him
self helpfully into the toughest part
OF the work, the fact remains indis-
putable that pan scrubbing is hard
work, distasteful IN the extreme and
bound to leave unpleasant reminders.
Pots and pans mean the use of strong
alkalies. Without them the pots can
not be kept sanitary. No sort of glove
yet devised will permit the free use
possible to the bare hand. The syl-
logism runs about thus wise: To
cook in the old way, you must have
pots, the pots must be kept clean, or
else be a constant menace, and to
keep them clean requires detergents
SO powerful they will destroy human
cuticle the same as they "cut grease"
Result, rough, Redeemed, painful hands,
in spite of emollients, glove-wearing
and so on. The most careful mani
curing will not undo the effect OF
steady pot-washing.
Baked Blue Fish.-Cut OF head and
tail, wash clean, wipe with a soft.
damp cloth, stuff with soft bread
crumb stuflpg, else lay sliced pota-
toes inside, with seasoning OF but
ter, pepper, salt and onion, and tie
up securely. Rub all over outside
with soft butter or dripping, sprinkle
with salt, put in a CREASED bag, with
a small lump of fat and very little
cold water Seal bag and cook in
hot oven twenty to forty minutes.
according to weight. Serve with
sliced lemon and garnish with par
sley. A squeeze OF lemon juice in the
bag is to many tastes an improve
ment
Cat Fish, Baked or BroiIed.-Cat
their looks. Anything under four
pouLd weight is fine for stufiing and
baking. Use bread crumb stuffing
or one made of cornmeal beaten up
in egg and lightly fried, seasoning it
with pepper, salt and a suspicion OF
onion. Put plenty Of butter in with
the stufing, wiping the fish as dry
as possible before stuffing it and salt
ing and peppering the inside. Season
the outside likewise, grease well with
soft butter, put an extra lump OF but
ter in the bag, add little milk and
water, half and half, and put in hot
oven. Bake in full heat ten minutes,
then turn down the flame one-half
and cook according to size-it will
take about ten minutes extra to the
pound. But make a peep-hole and look
in before taking out of the bag-eye
and nose will help to decide when
the fish is well done. A very big cat
fish is better cut in steaks or fillets.
Wipe dry, dip in melted butter,
sprinkle with lemon juice, then with
pepper, salt and q little fine bread
crumb or corn meal. Lay in a we'll
creased bag on thin-sliced bacon, put
more bacon over 1t. seal and cook thir-
ty minutes to an hour, according to
weight.
Copyright, 1911, by the Associated
Literary Press.)