The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-08-21
PAPER BAG
COOKING
Great System Perfected by NJ
Soyer, Famous London Chef.
GENERAL DIRECTIONS FOR PA
PER BAG COOKING.
BY NJ. soyer, Chef Of Brooks Club
London.


BY M. soyer, Chef Of Brooks Club,
London.
do not claim for the paper-bas
system OF cookery that It can cook
everything. IL Is evident that tea
must still be made in the teapot
Generally speaking, we may waive
our claim to having mastered the
difficulty with respect to soups, al.
though | have made beef tea with
excellent results. The following is
list of articles that may In the mean.
time be avoided:
Soup Except beef teal, omelette
scrambled eggs, jam Except In small
quantities), Scotch kale, beans, cab
bage, caulifiower, broccoli, artichokes,
macaroni or kindred Italian pastes.
The success of the system depends
entirely upon how 1t is carried out
Good cooking requires time. care, at
tention to detail, taste and tempera.
ture suited to the particular dish
being cooked. While the paper-bag
system Is labor and time saving, as
well as affording more nutritive and
appetizing effects than the present,
It does not abrogate any OF the rules
that apply to efficient work ut the
kitchen-table.
The Bag.
Specially prepared bags should be
used. Without them the method can
not be practiced with assurance of
| success. The bag should be made of
materials that guarantee its purity.
1t should be odorless, and its purity
guarantee that nothing injurious
can possibly be impaired frem it to
the food cooked in the bag.
Before using the bags
(D Select one that "its" the food
intended to be cooked:
(2) Grease slightly the inside Of
the bag, except in the case of vege-
tables or when water is added. For
beginners it is advisable. Butter,
lard or dripping may be used.
| 60 When the food has been pre-
pared for the bag, place the same on
the table and lift the uppermost edge
of the bag while you insert the cen
tents.
(4 Fold the mouth of the bag two
or three times and fasten with clip.
Strong wire paper-clips, obtainable of
any stationer, answer the purpose. 1t
is desirable to fold the corners of the
bag so as to secure as near as posi-
BILE hermetical closing.
The Oven.
Practically any oven will do. Paper
bag cookery is as we'll suited to a gas
stove as it is to a coal oven, an elec-
tricity cooker or oil stove, always
provided the necessary heat is Sc
cured. The size of the oven makes
no difference to the cooking, only to
the size of the article.
Before placing the bag with its
contents into gas oven, the gas
should be lighted at least eight min
utes beforehand. The average oven
heat should not be less than 200 de-
grees Fahrenheit, and when the bag
Is put into the oven this ought to be
reduced In eight minutes after to 10
degrees. To find out the correct de-
gree a thermometer, of course, Is the
most accurate method but expert
ence will soon teach the cook what
Is required, and the color assumed by
a piece of paper placed in the oven
will at once tell whether it Is too hot
or too cold.
In the case of coal-heated stoves
with solid shelves wire broiler
should be used. This should be
placed on the shelf with the bag con-
tanning the food. 1t is necessary to
emphasize the fact that, except In
the case of pies, no dish should be
used.
How to Know when the Food Ia
Cooked.
If the timetable is adhered to, the
bag may be taken out of the oven in
confidence that the food is well
cooked. But if from any cause the
heat declines, it is very easy to find
out whether the food is properly
cooked. Except in the case of vege-
tables, a little hole can be made in
the bag by which the food can be
seen and judged as to whether II is
cooked or not. This will not initiate
: against the cooking of the food in the
slightest. In many articles, however
slight touch of the bag will indicate
to an ordinary cook whether the bag
Is ready to be served. A prick with
needle is another method that may
be adopted But a peculiarly favor
able feature of paper-bag cookery is
that if the food is left five or ter
minutes in the bag in the oven longer
than the specified time on my table
the food will not be spoiled. There is
little chance of overlooking.
Dangers to Be Avoided.
Cooking generally has its dangers
| Ike nfhar nccnnatiOns IL Is thu