The searchlight. [volume] (Culbertson, Mont.) 1902-current, 1912-01-19
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GENERAL DIRECTIONS FOR PA.
PER BAG COOKING.
BY M. Soycr, Chef Of Brooks Club,
London.

London.
I do not claim for the paper-bag
system of cookery that it can cook
everything. II 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 a
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. caulifower. 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
sention to detail. taste and a tempera.
sure 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
Il does not abrogate any of the rules
that apply to efficient work at the
Gitchen-table.
The Bag.
Specially prepared bags should be
nsed. 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
q guarantee that nothing Injurious
can possibly be impaired from 1t 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 oil
the bag. except in the case of vege
tables or when water is added Fol
beginners II is advisable. Butter
lard or dripping may be used.
t3) When the food has been pre-
pared for the bag. place the same oil
the table and lift the uppermost edg,
Of the bag while you insert the con
tents
Cd Fold the mouth of the bag tw,
or three times and fasten with clip
ftrong wire paper-cllps. obtainlble O
any stationer. answer the purpose.
Ii desirable to fold the corners of tn
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 a ga
stove as II is to a coal oven. an cleo
tricity cooker or oil stove. Away
provided the necessary heat Is sc
cured. The size of the oven make
no difference to the cooking. only L
the size Of the article.
Before placing the bag with IL
contents into gas oven. the ga
should be lighted at least eight mil
ntes beforehand. The average owe
heat should not be less than 200 d.
grees Fahrenheit. and when the ba
is put into the oven this ought to b
reduced In eight minutes after to II
degrees. To find out the correct d,
gree thermometer. OF course. is tn
most accurate method: but exper
ence will soon teach the cook wins
Is required. and the color assumed b
piece Of paper placed In the owe
will ut once tell whether 1t Ia too hi
or too cold.
In the case OF coalheated stove
with solid shelves a wire broil,
should be used. This should
placed on the shelf with the bag CO
tanning the food. II is necessary
emphasize the fact that. except