The Green Forest tribune., 1912-03-08
along with butter and sugar, cooked together over boiling water.
CONVERTING THE COOK.

But would IL De easy to get the cook to take up Soyer's method of paper bag cooking?"
 That question was put to me the other day by one of my friends who has been captivated with the paper bag cooked luncheons and dinners I have invited her to eat with me.
 In reply to her query I told how had converted one cook to M Soyer's method with one demonstration" This particular queen of the kitchen was Creole cook who has followed her Madam" up North away from the delights of her native New Or leans. She feels that she knows pretty we'll all that Is to be known about cooking, especially in the finer parts, and not without reason.
 Because her madam" is my friend, and had eaten things out of paper bags, the cook was sent to see the new method for herself. Less than respectful she cannot possibly be- especially toward one whose cookery she had deigned to approve, yet I was conscious of certain bewildered | amusement in her; her eyes were hawk-keen as she watched me grease | bags and slip into the biggest of them we'll seasoned fillets of blue fish, along with a thinly sliced onion, tomatoes, peeled and sliced, a good lump of but ter, and generous squeeze of lemon | juice.
 I then bagged some very firm, al most green, unpeeled bananas, put ting in with them little water. and finding the trivet that would best fit the remaining shelf-space. saw my critic smile-a faint fieeting | ghostly smile, and look affectionately at the scrubbing brush. I was sure she saw herself mentally undoing the tragic results of my doing, by scrub ping out the stove floor when burst i ing bags had made 1t messy. | I was getting a hurry luncheon partly because there was need of haste, partly to show my pupil how quickly things could be done A ing hot In the broiler-space beneath the oven, shielded from burning by the inverted brouer pan.
 Adele, the cook, had not seen them. I meant them for the finishing stroke.
 After five minutes look-in showed bag-corners brown, so I turned off one gas jet and busied myself getting dishes hot. At tho end of tel minutes I took t, em out.
 Adele was staring at the bag. It was brown, almost crisp at the cor ners, but only lightly tinged on top, and underneath as sound and tough as when 1t went in. Yet she had seen bananas come out of it-and her judg- ment assured her that they were thoroughly, and beautifully cooked. But she was still doubtful.
 Maybe hit is good for things dat don't take long," she said. But I'd be 'feard ter trus hit wid all my din ner"
 By time the bananas were out of hand the fish was ready-six fair the platter, with the tomatoes splashed over them, the onion show ing pearl rings in their red Supple mented with the potatoes, which came out thoroughly cooked and a delicate brown, and the bananas, they made a satisfying meal.
 Miss Molly says you tole her you kin bake fish, and meat and roas' chickens in desc things?" Adele said interrogatively as she stood survey ing the uncluttered sink, where never pot or pan waited her skilled touch.
 You can cook almost anything you like" I answered. But first you must take the trouble to learn how"
 Adele nodded thoughtfully. Yes sum- she said, q ain't as young as I used ter be-but I sho'ly is goin' ter learn how, and den I won't has any pots and kittles to scrub"
 Copyright, 1911, by the Associated
 Literary Press)