The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1912-01-19
PAPER BAG
COOKING
Great System Perfected by N.
Soyer, Famous London Chef.
MEANS ECONOMY IN FOOD.
By Martha Mcculloch William,

which they came from the butcher.
and possessed OF their full food value.
They will have been cooked In vapors
of their own essence-the best part
of them will not have run out, to dry
on the pan bottom. and smell most
appetizingly, but be in large measure
lost to the palate. There will be
gravy In the bag. to be sure-gravy
fit for king.
In case OF fish, the results are even
better. Pan-cooking wastes fifth.
q fourth, sometimes even third of
q fish.
Vegetables also taste better, and
aye better, for bag cooking. Bag
cooking preserves In them their es-
sential salts. which boiling takes
away.
Because all manner OF seasoning ts
thus conserved and driven into the
food care must be taken to use sea.
soning lightly.
Here is a way of using up cold din
ner meat that hearty children will
relish. and even the man OF the house
not disdain. Cut the meat In slices,
neither too thick nor too thin, and as
broad as possible. butter them. sprin-
kle them we'll with sailed -four, and
very little pepper. Lay In we'll
creased bag, side by side. then place
upon each tomato, peeled. followed
out, busted inside with sugar, salt
and pepper, then stuffed. Boiled rice
Is good stufflng. 80 Is cooked maca-
roni or spaghetti cut small. Bread
crumbs fried brown are likewise
tasty. Season the stufflng we'll and
mix through 1t all the snippets and
trimmings OF the meat. Use either
well minced, to enrich the stuffing.
Scatter between the tomatoes the
scoopings from their insides. Place
in bag. seal 1t, and cook In hot
oven about twelve minutes.
Quick Potatoes.-Take large white
potatoe for each person to be fed.
Peel, slice thin, drop In cold water
for five minutes. then drain. sprinkle
with salt and pepper, and pack com.
pactly in a wellgreased bag. adding
tablespoonful of stock or milk and
water, for each two potatoes. Seal.
and cook twenty minutes. Boiled po-
tatoes can be used, and take only
half as long.
Baked AppIes.--Wash well. but do
not peel. cut out specks and bruises.
core, fill the bottom of the core-space
with lump of butter, over which
pile sugar, and add bit OF cinnamon.
A Glove stuck In the side may take
the place OF the cinnamon. Seal in
side a well creased bag. and bake
eighteen to twenty minutes In fairly
hot oven. Serve with sugar and cream
or hard sauce.
Copyright. 1911, by the Associated
Literary Press.)
A PAPER BAG COOKED BRIDGE
LUNCHEON.
BY Nicholas Soyer, Chef OF Brooke
Club, London.
Broiled Chicken.
Mushrooms. Asparagus.
Olives Radishes. Celery.
PUDDING Ia Mayence.
Black Coffee. Crackers. Cheese.
Brolled Chlcken.-Split the chicken
down the middle of the back. spread
fiat, and put skewer in each side to
prevent 1t from curling. Beat up a
very fresh egg, with pinch OF salt.
black pepper to taste, an ounce of
melted butter, teaspoonful Of
Worcestershire sauce or something
similar. and teaspoonful of made
mustard. Mix well. With q brush
glaze the chicken with the mixture.
Place in a creased bag with bread
crumbs around and over 1t. Be care
full that the skewers do not tear the
bag. Seal up tight and cook thirty.
FIVE to forty minutes In very hot
oven.
Mushrooms.-Pea and wash the
mushrooms. brush them lightly over
with melted butter, dust with salt
and pepper, and put into a buttered
bag with a lump Of butter. little
water, and spoonful of lemon Juice
or port or sherry wine. Seal tight
and cook In a hot oven twelve to
twenty minutes.
Asparagus.-Trim and scrape az
for boiling. wash very clean. Tie in
bundles and put into a buttered bag,
with a little salt and half gill of
water. Seal and cook thirty-hve to
forty minutes In hot oven.
Pudding a la Mayence.-Rub half q
pint OF breadcrumbs through a fine
wire sieve, add to them tumblerful
of wine and water. half an half. tho
rind of small lemon. washed, dried
and grated. three heaped tablespoon.
fuls of powdered sugar. and an ounce
OF butter Mix well, pour into but.
tered soufiie dish. add the beaten
yolks of two eggs. and the strained
juice of the lemon. Beat the whites
of the eggs to very stiff froth. add
powdered sugar to taste. and pinch
of salt Color with few drops OF
green spinach coloring, or pale pink
with a little carmine or cochineal.
pile on top, place in bag. put in q
very moderate oven. and bake till
the meringue is firmly set
Copyright. 1911, by Sturgis & Wat
Ion Company