The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1912-05-09
BAG DINNERS FOR THE WORK
INGMAN.
BY M. Soyer, Chef Of Brooks Clu1,
London.

The era OF paper bag cooking, which
have had the honor of recently per-
fecting, opens up a happier prospect
to the wife OF the workingman. the
clerk or other employee on n small
salary, not only la the quantity of the
dishes she may prepare, but in more
leisure for herself.
Lest any frugal house mother may
be appalled, at the prospect Of having
to use some two or three bags before
she can produce dinner, let me state
that all the following recipes, each OF
which have tested personally, can be
cooked in one bag, leaving only the
pudding. pie or tart to be considered.
In drawing up these dinners for
week have had in mind household
consisting of mother, father and three
or four children, ranging from twelve
to five years OF age.
1t must be borne In mind that meat
wastes practically not at all during the
cooking process in the bag therefore.
if you put four pounds into the bag,
four pounds will come out.
Sunday.
Allow quarter Of a pound Of meat
per head for each child, and a half a
pound per head for the two adults end
you will have two pounds left over,
either for Sunday nights supper or for
next days dinner AS to vegetables,
get some carrots, onions and turnips.
mixed, and two pounds of potatoes.
Peel the potatoes, slice them very
thinly. and leave In water till needed.
Peel and slice the onions and turnips
and scrape the carrots. Cut all into
small squares. Wash we'll; leave on a
plate till needed. Take a little suet
or two good tablespoonfuls Of drip
ping. Rub this into half a pound of
flour, and salt to taste, being careful
not 10 overdo this and a little pepper.
Mix to the ordinary dumping coIsis-
tency with cold water, and shape into
dumplings about the size of big
Brazil nut.
Wash the beef well, but do not d:y
1t. Sprinkle it with seasoned flour
that is, -four to which a little pepper
and salt have been added-on both
sides. Now grease the large bag thick
ly with beef dripping. Take the pota-
toes out of their bowl. DO not dry
them, but sprinkle them lightly with
the seasoned flour. Then take the
pot toes, carrots, turnips and o. ons,
and mix them all we'll together, sprinx-
ling them with very little salt. Take
handful Of this mixture and some
dumplings, and put them into tie bot
tom Of the bag. Then put in the flank
Of beef. Press it in as tightly and as
closely to the vegetables as possible.
Light the oven gas beforehand, LIT IT
get as hot as it can for eight minutes.
Then place the paper bag on the Nroli-
err, put the broiler on the shelf Of
the oven, and close the door. Turn
the gas down half way, and leave
the bag in from an hour and half
TO two hours
Monday.
What is left over from Sunday will
make dinner for Monday.
Grease a bag well as before. Cut
UP the remains of the stewed beef into
small square pieces. Dust these with
fresh seasoned flour. Put two pounds
OF potatoes. cut small and busted with
salt, into a creased bag as before.
Sprinkle the meat with a little pow
dered sweet herbs put in the bag, and
add to 1t a handful OF either rice, bar
ley or oatmeal, which has been soak
ing all night in cold water. II the
water has not been quite ell absorbed,
add this also Now add the remains
OF any gravy which may be over from
the previous day Close the bag. place
it on broiler as before, and cook for 60
minutes.
A jam turnover will be just the
right sort Of substantial dish to follow
the beef. For this you must have
bag.
Rub four ounces OF lard or good
dripping into half pound OF flour sailed
to taste till 1t crumbles well. Add
sufficient cold water to make TO a stiff
paste; roll out twice. Mark out a
square and spread this thickly with
any kind of jam liked. Fold over the
two sides first and pinch well together.
Now fold over the two sides in the
same way. Brush over with water or
milk, and sprinkle well with brown
sugar Put into the creased bag and
bake for forty-five minutes.
Tuesday.
Take two pounds OF cold boiled po-
tatoes, pour on to them two wineglass-
fuis of hot milk or water, add n good
big lump of dripping or cold bacon fat,
and mash to pulp, then beat up with
fork till quite light. Take one and
half pounds of either sausages or sau.
sage meat df the former squeeze the
meat out of the skins) and make into
small cakes each sausage making two
cakes. Sprinkle little finely chopped
onion on top Of each cake. Mako the
potato pulp into thick round cakes,
and put a sausage cake on top OF each.
Place in a we'll creased bag. Close 1t,
and cook In hot oven for fifteen
minutes.
Old-fashioned irish plum porridge.
Soak half pound OF oatmeal over