The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-01-29

Great System Perfected by n
SoyeF, Famous London Chef
GENERAL DIRECTIONS FOR PA
PER BAG COOKING.


PER BAG COOKING.
BY M. soysr Chef Of Brooks Club
London.
I do not claim for the paper.bai
system Of cookery that 1t can cool
everything. It is evident that tes
must still be made In the teapot
Generally speaking, we may waive
our claim to having mastered thu
difficulty with respect to soups, al.
though have made beef tea with
excellent results. The following Is !
list Of articles that may in the mean
time be avoided:
Soup Except beef teal, omeletta
scrambled eggs, jam Except in small
quantities); Scotch kale, beans, cab
bage, caullfower, broccoli, artichokes
macaroni or kindred Italian pastes.
The success OF the system depends
entirely upon how it is carried out
Good cooking requires time, care, at
tentton toldetai1, taste and tampera
ture suited to the particular dist
being cooked. While the paper.bas
system Is labor and time saving, ai
well as atfording more nutritive and
appetizing effects than the present
It does not abrogate any Of the rulei
that apply to efficient work at the
kitchen-table.
The Bag.
Specially prepared bags should be
used. Without them the method can
not be practiced with assurance Of
success. The bag should be made Of
materials that guarantee its purity
It should be odorless, and its purity
a guarantee that nothing injurious
can possibly be impaired from It tc
the food cooked in the bag.
Before using the bags
a. Select one that 'ftsn the food
intended to be cooked:
(2) Grease slightly the inside Of
the bag, except in the case OF vege
tables or when water is added. For
beginners 1t is advisable. Butter.
lard or dripping may be used.
(S) When the food has been pre-
pared for the bag, place theysame on
the table and lift the uppermost edge
OF the bag while you insert the con,
tents.
~ Fold the mouth of the bag two
or three times and fasten with a clip.
strong wire paperclips, obtainable OF
any stationer, answer the puFpose. II
IS desirable to fold the corners of the
bag so as to secure as near as posi-
DE a nermetical closing.
The Oven.
Practically any oven will do. Paper.
bag cookery is as well suited to a gas
stove as 1t is to a coal oven. an cleo.
itricity cooker or. on stotfsi.s.s a ALWAYS
provided the necessary heat is Sc
cured. The size of tho oven makes
no difference to the cooking, only to
the size OF the article.
Before placing the bag with its
contents into a gas oven, The gas
should be lighted at least eight min.
utes beforehand. The average oven
heat should not be less than 200 de.
grees Fahrenheit, and when the bag
20 PuI 4NIo CAe SNSu tu4S ought 70 ne
reduced in eight minutes after to 10
degrees. To find out the correct de,
gree thermometer, of course, is the
most accurate method; but, expert.
ence will soon teach the cook what
is required, and the color assumed by
piece of paper placed in the oven
will at once tell whether it is too hot
or too cold.
In the case Of coalheated stoves
with solid shelves a wire broiler
should be used. This should be
placed on the shelf with the bag con.
tanning the food. It is necessary to
emphasize the fact that, except in
the case of pies, no dish should be
used.
How to Know when the Food Is
Cooked.
If the timetable is adhered to. the
bag may be taken out Of the oven in
confidence that the food is well
cooked. But if from any cause the
heat declines n 10 very aosv ~ Ar5