The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-05-09
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BAG DINNERS FOR THE WORK.
INGMAN.
BY NJ. Soyer, Chef Of Brooks Clu3,
London.

1 have had the honor of recently per-
fecting, opens up happier prospect
to the wife of the workingman, the
clerk or other employee OH a 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 l have had in mind a 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,
IL you put four pounds into the bag,
four pounds will come out.
Sunday.
per head for each child, and 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 little suet
or two good tablespoonful 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 big
Brazil nut.
Wash the beef we'll, but do not dry
It,. Sprinkle it with seasoned flour
that is, -four 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 flour. Then take the
poti.toes, carrots, turnips and o.. ons
and mix them all we'll together, sprinK
ling them with very little salt. Take
handful OF this mixture and some
dumplings, and put them into the bot
tom of the bag. Then put in the flank
of beef. Press it in as tightly and as
closely to the vegetables as possible
Light the oven gas beforehand, let n
get as hot as it can for eight minutes
Then place the paper bag on the hroll
| or, put the broiler on the shelf o.
the oven, and close the door. TURF
the gas down half way, and leave
the bag in from an hour and hal
to two hours.
Monday.
What is left over from Sunday viii
make dinner for Monday.
Grease a bag we'll as before. Gu,
up the remains of the stewed beef into
small square pieces. Dust these with
fresh seasoned flour. Put two pounds
of potatoes, cut small and busted witt
salt, into creased bag as before
Sprinkle the meat with a little pow
dered sweet herbs put in the bag, ant
add to it handful of either rice, bar
icy or oatmeal, which has been soak
ing all night in cold water. If tn,
water has not been quite all absorbed
add this also. Now add the remain
of any gravy which may be over from
the previous day. Close the bag, plac,
1t on broiler as before, and cook for g.
minutes.
A jam turnover will be just tn
right sort of substantial dish to follow
the beef. For this you must have
bag.
Rub four ounces of lard or goo
dripping into half pound Of -four salte'
to taste till 1t crumbles we'll. Adj
paste; roll on. twice. Mark out
square and spread this thickly viii
any kind of jam liked. Fold over tn
two sides first and pinch we'll together
Now fold over the two sides in tn
same way. Brush over with water o
milk, and sprinkle we'll with brow
sugar. Put into the creased bag an
bake for forty-ive minutes.
Tuesday.
Take two pounds of cold boiled pc
tatoes, pour on to them two wineglasf
fuls of hot milk or water, add goo
hio luun of drinning or cold hacOn fat
and mash to pulp, then beat up with
fork till quite light. Take one and
half pounds of either sausages or SAT