The Owosso times. (Owosso, Mich.) 1897-1926, 1912-05-17
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
REINFORCED FISH DISHES.
BY Martha MccuIIoch Williams.


us, of which the brain stands always
In need to repair its own waste. Blu
where fish comes frequently to table
1t ought to have the reinforcement o.
nitrogenous substances. such as mill
and eggs. There are some fish dishes
which are particularly adapted tt
paper bag cooking. Before undertake
ing them it is well to have in hand
sundry paper souffie cases.. Though
the fish are to be cooked In paper
bags, la Soyer. the cases make the
cooking somewhat easier. and the
serving very much more slightly.
But rissoles or patties require NO
cases. Fish pudding and fish custard
can be cooked and served, beautifully
in shells of pastry, baked In a mold,
then taken out, filed and slid into a
paper bag. All the dishes require
cooked fish, either baked or boiled
You can do either In the paper bag
For boiling, put In with the cleaned
fish tumbler of water, seal the
creased bag, and cook In hot oven
fifteen to twenty minutes. Baking re.
Quires less water and about the same
time In the oven.
For fish custard. free the cooked
hsh from all skin and bone, cut up.
but not too small. and season to taste
with salt and black and red pepper
with q CRATE of nutmeg IL desired. Lay
without packing In buttered souffie
case and cover with q custard thus
proportloned: Beat two whole eggs
and one extra yoik very Hight, add q
pint OF sweet milk and pinch of salt
Beat all well together. Put the case
in q bag. which will need but little
greasing, seal and. set In a very mod
crate oven for half an hour. Make q
peep hole, look in and r. the custard
Is not firmly SET cook until 1t is
Serve very hot, garnished with curled
parsley.
Begin fish rissole, and patties by
making good puff paste. While 1t gets
properly cold, fake fine pint of fish,
freeing It Of bone and skin. Season
with butter. salt and pepper to taste
and very little finely minced onion.
Roll the paste rather thin and cut out
circles with saucer Put q spoonful
OF minced fish on half Of each circle.
fold over, pinch tight, brush over
with beaten egg. then put in q bag
with, q Jump of butter and cook +. q
very hot oven for eight minutes.
For patties bake the pastry into
tiny shells, fill them with the minced
11sh, sprinkle on top grated cheese,
slip in bag and cook ten minutes In
q moderate oven. These are not quite
so rich as the rissoies which are In
effect fried In the bag.
Fish timbale requires two cups of
cold fish, chopped fine or ground. one
cup of cream sauce, q tablespoon of
butter, two fresh eggs. little minced
parsley, and salt and pepper-both
kinds-to taste. Mix the fish well
with the sauce, beat In the butter,
then add the eggs beaten very light,
and mix all thoroughly. Put into
buttered souffie case. slip inside a
oven half an hour.
For fish pudding take a pint of
boiled fish, grind 1t fine, add to 1t one
and half tablespoonfuls of butter.
half tablespoonful Of -four, one tea
spoonful Of salt, q quarter of a tea
spoonful of pepper. and the same of
onion juice. Mix all well and set in
hot water while you beat two eggs
very light with half cup Of sweet
milk. Pour the mixture on the fish
and beat hard, keeping 1t over the hot
water. When 1t is hot through, pour
1t into the prepared bag. keeping the
shape as round as possible, tie the
bag-top together firmly. and set on
trivet, in moderate oven for half
an hour This should set 1t firmly.
Fish rolls are fine for breakfast or
luncheon. Mince cooked fish fine,
season well, and heat in rich cream
sauce along with the crumbs scooped
from the hearts of breakfast rolls.
Cut thin slice from the top of the
rolls before beginning to scoop them.
Leave only the hard crust. Fill the
rolls with the mixture, CRATE little
hard-boiled egg-yolk over them. seal
in a paper bag, and crisp for seven
minutes in a hot oven.
Planked fish Is not beyond the
paper bag. Get a half-inch oak plank
cut to a size to go easily inside big
bag. Make 1t very hot under the gas
flame, butter It we'll, then lay on 1t
the fish, cleaned. seasoned, buttered
all over. and spread as fat as pos
sible. Slip into creased bag and
cook for half TO three-quarters of an
hour in hot oven. There should be
a trivet under the bag the same as IL
It held no plank. Make peep hole
to find out IL the fish Is well done-it
had better be nearly In the middle,
80 no gravy will be lost.
Boiled fish, creamed, suits many
palates, especially those of tender
age. Let the fish get cold, free 1t of
skin and bone, and then fake, but
not fine. Put a layer of Il In the bot
tom of a buttered soufile case, dot
with bits OF butter. dust with salt
and cayenne. and add few fried
crumbs. Cover with cream sauce, up
on which spread more fish. Keep on
with the layers until the case Is full.
Then cover with thick layer of fried
crumbs, squeeze o little lemon Juice
on, and bake inside a CREASED bag In
q quick oven for fifteen minutes.
8erve from the case, and garnish