The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1912-03-01
BAG COOKERY
GENERAL DIRECTIONS FOR PA.
PER BAG COOKING.
ny N. soyer, Chef Of Brooks, Club.
lonoob.

ny NJ. soyer, Chef Of Brooks, Club.
LONDON.
DO not claim for the paper.bag
system OF cookery that It can cook
everything. II is evident that tea
must still be made In the teapot.
GENERALLY speaking, we may waiye
our claim to having mastered the
u'thcuIty with respect to soups. al.
though | have made beef tea with
excellent results. The following is a
nst or articles that may In the mean.
time be avoided:
Soup Except beef teal, omelette.
scrambled eggs, Jam tcxcept I'm small
quantltloS), Scotch kale, beans. cab.
pase' %chuinower. broccoli, a%rtichokes.
macaroni or kindred Italian pastes.
The success OF the system depends
entirely upon how II Is carried out
Goo cooking requires time. care. at.
tehtlon to detail, taste and n tempera.
lure suited to the particular dish
being cooked. While the paper.bag
system Is labor and time saving. as
well as ~afording more nutritlve and
appetizlng effects than the present,
1t does not ~abrogate any OF the rules
mat 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 It's purity.
II should be odorless. and It's purity
a guarantee that nothing Injurious
can possibly be impaired from It to
the food cooked IN the bag.
Before using the bags
% Select one hat "hts" the food
Intended to he cooked:
(2) Grease slightly the inside of
the bag, except In the case of vege.
tables or when water Is added. For
beginners IL Is advisable. Butter,
lard or dripping may be used.
C3) When the food has been pre-.
pared for the bag, place the same ON
the table and lift the uppermost edge
OF the bag while you insert the on.
tents.
CD Fold the mouth OF the bag two
or three times and fasten with Il clip.
SNAbhh u paper ups OululiluUlo OF
any s%tationer answer the purpose. II
Is desirable TO fOld the corners OF the
bag 30 as to secure as near as posi-.
BILE a hermetical closing.
The Oven.
Practically any oven will do. PAPER
bag cookery Is as well suited 10 a gas
stove as II IL to a coal oven, an cleo
tFipitN pnnkar mr. oil aNnVn ulutaV.
provided the necessary heat Ia Sc
cured. The size OF the oven makes
no difference to the cooking, only to
the size OF the article.
Before placing the bag with It's
contents into IA gas oven, the gas
should be lighted al least eight min.
utes beforehand. The average oven
heat should not be less than 200 de.
grees Fahrenheit, INT when the bag
Ii put into the over this ought to be
reduced In eight minutes after TO 10
degrees. To And out the correct de.
gree a thermometer, OF course, Is the
most accurate method but expert
ence will soon teach the cook what
IL required. and the color assumed by
d piece of paper placed In the oven
will ut once tell whethS. 1t Is too hot
Or too cold.
In the case OF c~oal-heated stoves
with solid shelves a wire broiler
should be used. This should be
placed on the shelf with the bag con.
tanning the food. 1t ia necessary to
emphasize the fact that, except IN
the case OF pies. no dish should be
used.
How to Know when the Food 10
Cooked.
II the timetable Is adhered TO-, the
bag may be taken out OF the oven In
confidence that the food Is well
cooked. But II from any cause tho
heat declines. It is very easy To fine
out whether the food is properly
cooked. Except In the case OF vege.
tables, q little hole can DO made IN
the bag by which the food can be
seeu and judged AZ TO whether 1t Is
cooked or not. This will not initiate
against the cooking OF the food in the
slightest. In many articles, however,
u slight touch OF the bag will indicate
to an ordinary Cook whether the bag
Il ready to be served. a prick with
q needle Is another method that may
be- adopted. Blu a peculiarly favor
able feature OF paper.bag cookery is
that II the food is left five or ten
minutes In the bag In the oven longer
than the specified time on my table,
the food will not be spelled. There Is
little chance OF overlooking.
Dangers 20 Be Avoided.
Cooking generally has its dangers,
like other occupations. II is the
beauty Of this system that the dan.
gers are reduced to a minimum. One
does not require every now and then