The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-02-05

Great System Perfected by N.
Soyer, Famous London Chef.
INauRgg geoNoMY 81 FuEL.
RY Martha Msculloeh MlIllnna.

~ - W ! st.
BY MsFtha Msculioeh Williams
Palers bag cooking economies
fuel the fact Is demonstrable, be.
yond 4 doubt Particularly Il the
fuel il gas The figures to follow are
given fdr gas: but are easy Of trans.
latlon INTO coal heat or even oil.
The oYen.of q gas range turned on
full, burns twenty feet Of gas an
hour for each dame;bar. Commonly
there are two bars thus. the hourly
consumption at full head is forty feet.
! The giant burner on top likewise,
at full head, consumes twenty feet an
hour, the small burners, each ten
feet Thus a stove in fun commits
sion fof7pot and pan cooking consumes
ninety feet an hour.
Now for paper bag cooking the
oven must be lighted and turned on
full for eight minutes before any.
thing goes into It; it must also burn
full strength forseyen minutes longer.
Thus, it consumes ten feet Of gas at
the outset Turning out one burner to
reduce the heat one-half at the end
tot the seven minute period reduces
consumption to fifteen feet for the
rest Of the hour, making q total Of
twenty-five feet against forty. But
resisting does not demand that bur.
.ner goes fnll7-turning It down might
save five feet in the hour. Thus the
net h6ursaying Of gas on the oven
account is. ten feet.
But there are other accounts. BY
help Of paper bags, you can not mere
|, " roast IN the oven, but cook at the
same time, a couple OF vegetables and
bake a pie or pudding. With small
roast you may even cook three veg
etables, thereby leaving unlighted
three upper jets, which would mean
saving of thirty feet of gas an hour.
Cooking thus solely in the oven
means a saving OF fifty feet Of gas
an hour.
Nor is this even all the story. Mys.
,terIously, things cook more quickly
in bags than out Of them. The saw.
ing in time is one.ffth to one-sfxth.
Putting this at the lowest, and esti-
mating the whole range consumption
Of gas at ninety feet, there is saw
ing Of fifteen feet. Add them to the
dfty feet already in credit, and the
sum is fattering, indeed, to the paper
bag.
a Little stony Of Pie Baking.
had baked pie a la Soyer and
found it good Notwithstanding, re-
solved to show myself exactly the
worth of the bag-cooking.
i made up puff paste enough for
three pies, rolled out the cfusts and
filed pan, using cooked fresh
peaches for a filling. put it on to
cook, in Its naked majesty, noting the
time accurately. 1t took ten min.
utes to roll crusts, fill, and put in a
creased bag, the second pie. The
oven was so hot by that time that I
Stacked the heat a minute after put.
ting in pie number two. After twenty
minutes-thirty minutes from putting
in the first pie--I looked in the oven.
The naked pie was cooking creditably
enough, yet was pale-faced, and the
crust still dentable to the touch. Fur.
Their, there were bubbles of syrup
along sundry spaces Of the edge.
l turned on a little more heat and
left the two pies to cook fifteen min.
utes longer The naked one was then
"a pale, delicate brown on top, with
rather a hard undercrust. The bag
was brown all over and SO crisp the
corners crumbled at the touch. But
from it came a pie beautiful to be.
hold-light, not pale brown, crisp and
fiaky as to crust, ready to leave the
pan at the first tilt, for plate.
Copyright, 1911, by the Associated
~ Literary Press.)