Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1912-01-24
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Observation-Disclosures
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GENERAL DIRECTIONS FOR PA
is PER BAG COOKING.
by M. soyer, Chef Of Brooks Club,
itgs t ondoN -.. 5.@

by N. soyer, Chef Of Brooks Club,
London.
do not claim for the paper-bag
system Of cookery that it can cook
everything. 1t 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 l have made beef tea with
excellent results. The following is q
list Of articles that may in the mean
time be avoided:
4 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 it is carried out.
Good cooking requires time. care, at
tention to detail, taste and a tempera-
sture suited to the particular dish
being cooked While the paper-bag
system is laboi and time saving, as
well as affording more nutritive and
appetizing effects than the present,
1t does not abrogate any of the rules
that apply to efficient work at 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
a guarantee that nothing injurious
can possibly be impaired from it to
the food cooked In the bag.
Before using the bags
ID Select one that fits" 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.
~ 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 con
tents.
az 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 well suited to gas
stove as it is to a coal oven, an cleo
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 a 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 itis 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