The pioneer express., 1912-05-10
RAIP|lI','l|R]|E|ll66 '|]|
''.|C(Dll([lD|%Qfh1
W|uaD[T[2 DDCZ ZDN6.
00yU[1] p[llB[lQU[T(D
BDM.SONTI[2 I1OIRlDlN
6[M{kU[BU lg1vQ(g6
GC0EG
BAG DINNERS ron THE WORK.
lN0MAN.
ey N. seyer, Chef Of Brooks clu,,
London.

w A0 WHO VI IU0 WOEku&M60, the
clerk or other employe on q 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
che 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 q
week I have had in mind q household
consisting Of mother. father and three
or four children, ranging from twelve
to five years Of age.
It must be borne in mind that meat
wastes practically not at all during the
cooking process in the bag; therefore,
1t you put four pounds into the bag,
tour pounds will come out.
Sunday.
Allow quarter of pound of meat
per head for each child, and a half a
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 we'll; 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 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 flour
that is. flour to which 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
potatoes, carrots, turnips and on.ons,
and mix them all well together. sprink-
ling them with 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 it in as tightly and az
closely to the vegetables as possible.
Light the oven gas beforehand. let 1T
get as hot as it can for eight minutes.
Then place the paper bag on the hroil-
er, 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 is left over from Sunday will
make dinner for Monday.
Grease bag well as before. Cut
up the remains Of the stewed 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 az before.
Sprinkle the meat with q little pow
dered sweet herbs put in the bag. and
add to it a handful Of either rice, bar
ley or oatmeal. which has been soak
ing all night In cold water. II the
water has not been quite ell absorbed.
add this also. Now add the remains
Of any gravy which may be over from
the previous day. Close the bar. Mace