The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-01-13
SOME GENERAL DIRECTIONS
FOR PAPER BAG COOKING

SOME GENERAI DlhEC lONS
FOR PAPER BAG COOKING
Select bag that fits the food to be
cooked Grease bag well on inside,
except in case of vegetables or when
water is to be added. When food is
seasoned and otherwise prepared,
place in bag, fold mouth of bag two or
three times and fasten with a wire pa
per clip. Also fold and clip corners
of bag to make it fit snugly. Simply
put the bag within another.
Place bag in oven (gas, coal or oiD
on grid shelves or wire broilers, never
on solid shelves. Place seam side up
always. Do not move or open bags
when once placed for cooking. Put
roagts and entrees on lower shelf,
fish on the middle, pastry, etc, on the
top, where heat is most intense Have
not oven 600 degrees Fahr.) by light
ing the gas eight minutes before put
ting in bag; then slack heat one-third
to one-half as soon as the bag cor
ners turn brown. Do not let bag
touch sides of oven or the gas flames.
Adhere to time given in recipes, then
food will be well cooked
Take up bag by slipping the lid of
a tin pot underneath it. To secure
gravy, let out water, etc, stick a pin
hole in bottom of bag and drain over
dish
Except in case of pies, no dish
should be used in paper bag cooking,
Writing so much of Christmas
cakes and sweets and dinners that
can be cooked in paper bags has
brought me almost to the pass where
/ feel surfeited of holiday fare. 1t
has made me wonder, too, if my read
ers will not be likewise glad to get
back to homilier fare, at least for one
day. After we have been thus virtu-
ously simple, there can again be cakes
and ale, with ginegr hot in the mouth
Needs must one decline and fall
from turkey before the Christmas
week is out. The slope is easy if help
ed by perfect roast mutton. Choose
a saddle, if you want the very best.
But it must be bought a day ahead
of the cooking, have the rib-ends cut
short and neatly rounded, wash it
quickly, salt it very very lightly,
brush over with melted butter and
vinegar teaspoonful of each mixed
and keep in a cool airy place until
ready for cooking. If it is hanging
outside, it should be well wrapped in
damp cheese cloth, and hence will
need no more washing when brought
in for cooking. Grease a bag that will
be a loose fit very thickly, clarified
drippings answering for this better
than butter, Sprinkle fine herbs in
powder lightly over the meat, also a
very little more salt, red and black
pepper, and. few drops of tabasco,
chilli vinegar or Worcester sauce. Melt
a spoonful of tart jelly, currant or
crabapple, in a spoonful of claret,
lemon juice or vinegar, add tea
spoonful of good butter, mix well, and
brush the meat well over with the
mixture. Save any remainder for the
gravy later on. Slice an onion very
thin and lay upon top of the meat
Place it in your creased bag with a
little more butter, seal, cook in hot
oven five to seven minutes, then
-.
allowing eighteen to twenty minutes
to the pound. Make a peep-hole in
the bag top; if the meat is not brown
enough at the end cut away half the
upper part of the bag, turn the heat
on full and brown for five minutes.
Remove from bag to a very hot dish
and keep hot while you pour the bag
gravy in a saucepane with what re-
mains of the wine mixture or a little
fresh wine and jelly and butter Cook
together for one minute after 1t
strikes the boil, thickening with
Drowned -four if you must have thick
gravy Send to table in a boat. Serve
with the mutton, baked potatoes,
white turnips cooked soft and mash
ed, and apple-and-onion RELISH also
either hot corn bread or steamed
brown bread
Layer beef is hearty, tasteful and
not too costly. Get as much round
meat as you need, have it cut in thin
slices and the slices divided length
wise into strips. Make a square or OBJ
long mould from a paper bag, butter |
it well after clipping the corners firm
ly, lay upon the bottom either toast
ed breadcrumbs or thinly sliced po- |
tatoes and onions, dot with butter
and cover with layer of beef, cut to
fit the mould neatly, and season with
salt and pepper Butter the meat on
both sides if you like things very rich
Repeat the LAYERS until the mould Ia I