The searchlight. [volume] (Culbertson, Mont.) 1902-current, 1912-05-10
BAG DINNERS FOR THE WORK.
lNGMAN.
BY N. soyer, Chef Of Brooks CLUB,
London.

The era Of paper bag cooking. which
have had the honor OF recently per-
fecttng. opens up q happier prospect
to the wife Of the workingman, the
clerk or other employe on . small
salary. not only in the quantity Of the
dishes she may prepare. but in more
leisure for herself.
Lest any frugal house mother may
be appalled, at the prospect Of having
| to use some two or three bags before
she can produce dinner, let me state
that all the following recipes. each Of
which have tested personally. can be
cooked in one bag. leaving only the
pudding. pie or tart to be considered.
In drawing up these dinners for a
week / have had In mind a household
consisting Of mother. father and three
or four children, ranging from twelve
to i've years of age.
II must be borne In mind that meat
wastes practically not at all during the
cooking process In the bag; therefore.
II you put four pounds into the bag.
four pounds will come out
Sunday.
Allow q quarter Of q pound of meat
per head for each child. and q half
pound per head for the two adults, and
you will have two pounds left over,
either for Sunday nights supper or for
next days dinner. AS to vegetables,
get some carrots. onions and turnips,
mixed. and two pounds Of potatoes.
Peel the potatoes. slice them very
thinly. and leave In water till needed.
Peel and slice the onions and turnips
and scrape the carrots. Cut all into
small squares. Wash well; leave on a
plate till needed. Take q little suet
or two good tablespoonfuls of drip
ping. Rub this into half a pound Of
flour, and salt to taste. being careful
not to overdo this and a little pepper.
Mix to the ordinary dumping coasts
tency with cold water. and shape into
dumplings about the size of q big
Brazil nut.
Wash the beef well. but do not dry
It. Sprinkle It with seasoned -four
that Is, flour to which a little pepper
and salt have been added-on both
sides. Now grease the large bag thick.
ly with beef dripping. Take the pota-
toes out Of their bowl Do not dry
them. but sprinkle them lightly with
the seasoned -four. Then take the
poti.toes. carrots, turnips and o.. ons,
and mix them all well together. sprink-
ling them with q very little salt. Take
a handful Of this mixture and some
dumplings. and put them into tie bot
tom Of the bag. Then put in the flank
OF beef. Press 1t In as tightly and as
closely to the vegetables as possible.
Light the oven gas beforehand. let It
get as hot Is 1t can for eight minutes.
Then place the paper bag on the hroii- |
o.. put the broiler on the shelf of |
the oven. and close the door. Turn
the gas down half way. and leave |
the bag In from an hour and q half
to two hours.
Monday.
What IL left over from Sunday will
make dinner for Monday.
Grease q bag well a. before. Cut
up the remains of the slowed beef into
small square pieces. Dust these with
fresh seasoned -four. Put two pounds
OF potatoes. cut small and busted with
salt. into . creased bag a. before.
Sprinkle the meat with q little DOW.
dered sweet herbs put In the bag. and
add to It handful Of either rice. bar.
Icy or oatmeal. which has been soak.
ing all night In cold water. II the
water has not been quite all absorbed.
add this also. Now add the remains
Of any gravy which may be over from
the previous day. Close the bag, place
It on broiler ~ before. and cook for 60
A jam turnover will be- Just the
right sort OF substantial dish to follow
the beef. For this you must have q
bag.
Rub four ounces Of lard or good
dripping into half pound OF -four salted
to taste till 1t crumbles well. Add
sufhcient cold water to make to q stn
paste: roll out twice. Mark out a
square and spread this thickly with
my kind Of jam liked. Fold over the
'wo sides nrst and pinch well together. !
Now fold over the two sides In the
'ame way. Brush over with water or
milk. and sprinkle well with brown
Iusar. Put into the creased bag and ,,
'aks for forty-nve minutes.
Tuesday.
Take two pounds Of cold boiled DO
atoes. pour on to them two wineglass- ,
us OF not milk or water. add . good
'ig lump Of dripping or cold bacon fat.
md mash to pulp. then beat up with q
ork till quite light. Take one and
lalf pounds Of either sausages or ssu-
age meat III the former squeeze the
nsat out Of the sk1ns) and make into
nall cakes each sausage making two
akss. Sprinkle uttls finely chopped q
MON On top q each cake Mako the {
otato pulp into thick round cakes. 9
nd put sausage cake on top Of each.
'lAcs In . veil grsassd bag. Cloos n, '
nd cook IN . bet oven foe Aftssa
ainntoA q
0ldfAsAioosd lrisA plum pessiAoA q
al hnM n D00DA - nnfU>nal ovaO | a