The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-07-17
PAPER BAG
COOKING
Great System Perfected by NJ.
Soyer, Famous London Chef.
MEANS ECONOMY IN FOOD.
BY Martha MocuIlooh Williams

Economy, which is now the cry In
all things, from postage to politics,
has no more valiant helper than M.
Soyers system of paper bag. cooking.
/ Roasts which have a knack of
shrinking horribly in the pan come
out of paper bags almost the size
which they came from the butcher,
and possessed of their full food value.
They will have been cooked in vapors
of their own essence-the best part
of them will not have run out, to dry
on the pan bottom, and smell most
appetizingly, but be in large measure
lost to the palate. There will be
gravy in the bag, to be sure-gravy
| fit for a king.
In case of fish, the results are even
better. Pan-cooking wastes a fifth,
a fourth, sometimes even a third OF
fish.
Vegetables also taste better, and
are better, for bag cooking. Bag
cooking preserves in them their es.
sential salts, which boiling takes
away.
Because all manner of seasoning is
thus conserved and driven into the
food care must be taken to use sea-
soning lightly. ~
Here is a way of using up cold din
ner meat that hearty children will
relish, and even the man Of the house
not disdain. Cut the meat IN slices,
neither too thick nor too thin, and as
broad as possible, butter them, sprin-
kle them well with sailed flour, and
a very little pepper. Lay in a we'll
creased bag, side by side, then place
upon each a tomato, peeled, followed
out, busted inside with sugar, salt
and pepper. then stuffed. Boiled rice
| is a good stuffing, so is cooked maca-
roni or spaghetti cut small. Bread
crumbs fried brown are likewise
tasty. Season the stuffing well and
mix through it all the snippets and
trimmings of the meat. Use either
butter, bacon, or cold Boiled pork,
we'll minced, to enrich the stuffing.
Scatter between the tomatoes the
scoopings from their insides. Place
in bag, seal it, and cook in a hot
| oven dUOuJ lWSlfc ulHulSS.
Quick Potatoes.-Take large white
potatoe for each person to be fed.
Peel, slice thin, drop in cold water
for five minutes. then drain, sprinkle
with salt and pepper, and pack COM
pactly in well-greased bag, adding
a tablespoonful of stock or milk and
water, for each two potatoes. Seal,
and cook twenty minutes. Boiled po-
tatoes can be used, and take only
half as long.
Baked AppIes.-Wash well, but do
not peel, cut out specks and bruises,
core, fill the bottom of the core-space
with a lump of butter, over which
pile sugar, and add bit of cinnamon
A Glove stuck in the side may take
the place of the cinnamon. Seal in
side a well creased bag. and bake
eighteen to twenty minutes in fairly
hot oven. Serve with sugar and cream
or hard sauce.
Copyright. 1911, by the Associated
Literary Press.)
la PAPER BAG COOKED BRIDGE
LUNCHEON.
ey Nicholas soyer, Chef of Brooks
Club, London.
Broiled Chicken.
Mushrooms. Asparagus.
Olives. Radishes. Celery
Pudding a la Mayence.
Black Coffee. Crackers. Cheese
Broiled Chicken.-Split the chicken
down the middle of the back. spread
fiat, and put skewer in each side tc
prevent it from curling. Beat up q
very fresh egg, with a pinch of salt
black pepper to taste, an ounce o.
melted butter, teaspoonful o.
Worcestershire sauce or something
similar, and a teaspoonful of made
mustard. Mix Well. With a brusl