Norwich bulletin., 1912-02-17

pudding are fairly satisfactory. In
dealing with these, slip tire pudding or
a creased tireprOof china dish and en-
close in bag.
Do not attempt to fry or cook spa
ghetti, macaroni, soup or brOths in
these bags, for it cannot be done sat
isfactorily
Select the size bag which will con-
yeniently hold the food intended to be
cooked In it. 1t must not be too large
or too small. Be sure to apply grease
with brush with shellacked bristles-
these do no. drop ont. When once the
food has been placed in bag fold the
END (the opening) several times and
fasten with one or more paper wire
clips. so as to Theoretically seal the
bag. 1t is a good plan to fold the
corners at the bottom of the bag to
insure against leakage; and advise
folding the top corners, as we'll as the
bottom corners, before folding top edge
twice. Be careful in folding not to
crack the bag by creasing unnecessary
~.
Place the food IL the bag so that the
long seam of the bag is or upper side
See that the oven in which the food is
cooked is well heated If a gas heated
OVEN is used it. should be lighted at
least ten minutes before. The average
oven heat should not be less than 200
degrees Fahrenheit and not more than
500 degrees.
If bags are used at too high tenn
perature they viii char quickly and
render it almost impossible TO extract
them from the oven
If a thermometer is unavailable, use
the following test for ovens tempera-
ture: II -four or paper turns light
brown quickly in The oven. the temper
allure is correct for cooking. After the
first Is or 20 minutes the heat OF oven
must be slightly re ldce1. The paper
bag when filled and ready for cooking
must be placed in the oven on a So
called grid shelf, such as is usually
found in gas cooking stoves, but in the
coal heate stoves Use wire grid. put
this on the shelf and place the bag
containing food on it. Never put the
bag on a solid shelf; the air must be
free to circulate all around the bag. II
this condition is not fulfilled the bag
win explode A broiler. toaster or wire
cake cooler can be used with good re-
suits. The average time when food
should be tender and cooked:
Fish (hatl, Is minutes to the pound
Meat (beef and mutton), 20 minutes
to the pound.
Meat (veal and pork, % minutes to
the pound.
Meat stews, As to 60 minutes.
Vegetable steWs, about 80 minutes.
Kidney and liver (sliced), min
utes
Sausage, about 10 minutes.
Bacon (sliced). about 10 minutes.
Potatoes and carrots (sliced), IS to
so minutes.
Eggs, about minutes.
Opea door OF gas oven very carefully
as yet Of gas might ignite paper bag
/ In taking the bag out Of oven, take In
! the left haad a fat board, tin or plate
and slide the bag gently on top 0 this
with the right hand II this is done
carefully there is little danger of the
bag breaking.
Open the bag from TOP when ready
to take out the contents.
| If the bag should suddenly leak
| either place 1t at once in another bag
or fold over the part around the weak
| spot AMI clip in two or three places.
| Do not turn bags While cooking
| There will be no necessity for this il
heat is maintained correctly. Use g
| hatpin or knitting needle if necessary
| to the peace of minl to probe the food
! so as TO make certain that the con-
| tents are cooked before removing from
| bag.
! Food will brown if unnecessary wa
| ter is not added. Puncturing the BAG
when the cooking is nearly finished
! will produce the much to be desired
! brown color. The browning should take
place without this extra attention. Il
any other questions are asked. I viii
| gladly answer.
CENTENNIAL SQUARE.
l Readville, Mass