The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-02-20
BAG
COOlEl !. !. !. /.
Great System Perfected by M.
Soyer, Famous London Chef.
CONVERTING THE COOK.
.y Martin Meculloeh WlIIama.

BY Martina McCulIoch Williams,
"But would 1t be easy to get the
cook to take up soyer's method Of
paper bag cooking?"
That question was put to me the
other day by one of my friends who
has been captivated with the paper
bag cooked luncheons and dinners I
have invited her to eat with me. : 4
In reply TO her query I told how
I had converted one cook to II. Soyer's
method with one Demonstration =.
This particular queen of the kitchen.
was Creole cook who has followed
her Madam up North away from
the delights OF her native New Or
leans. She feels that she knows
pretty well all that is to be known
about cooking, especially in the finer.
parts, and not without reasoa9 81 "a
BECAUSE her "madamn Is my friend;
and had eaten things out of paper
bags, the cook was sent to see the
new method for herself. Less than
respectful she cannot possibly be-
especially toward one whose cookery
she had deigned to approve, yet / was
conscious Of a certain bewildered
amusement. in her; her eyes were
hawk-keen as she watched me grease
bags and slip into the biggest Of them
well seasoned fllets of blue fish, along
with a thinly sliced onion, tomatoes,
peeled and sliced, a good lump Of but.
ter, and generous squeeze OF lemon
Juice.
then bagged some very frm, al.
most green, unpeeled bananas, put
j ting in with them a little water, and
finding the trivet that would best
fit the remaining shelf.space.,, 1 saw
my critic smile-a faint fieeting
ghostly smile, and look affectionately
at the sorubbing brush. was sure
she saw herself mentally undoing the
tragic results of my doing by scrubs
bling out the stove floor swhRps AAIRt-
ing bags had made it messy. 0oA-ss r
was getting q hurry, luncheon
partly because there, Was, need Of
haste, partly to, show my pupil how
quickly things could be done. a.
lemon pie and fresh biscuit %er6keep-
ing hot in the bFoIIerspace beneath
the oven, shielded from obhrdIng by
the inverted brofler pan, ,4ss,fIf u. /
Adele, the cook, had mot seen them.
1 meant themsf for the finishing stroke.
After five minutes look-in showed
bag-corners, brown, so turned of one
gas jet and busted myself getting
dishes hot. At the end of ten minutes
l took them out.
Adele was staring at the bag. 1t
was brown, almost crisp at the cor
ners, but only lightly tinged on top,
and underneath as sound and tough
as when it went in. Yet she had seen
bananas come out of it-and her judg-
ment assured her that they were
thoroughly, and beautifully cooked.
But she was still doubtful
Maybe hit is good for things dat
don't take long," she said. p But I'd
ner." -. '..',5 e"
BY time the bananas were out Of
4 hand, the fish was ready-six fair.
sized fillets made a brave showing in
] the platter, with the tomatoes
splashed over them; the onion show,
ing pearl rings in their red. Supple
mented with the potatoes, which
came ont thoroughly cooked and a
delicate brown, and the bananas,
they made a satisfying meal.
Miss Molly says you tole her you
kin bake fish, and meat and roas'
chickens in desc things?" Adele said
interrogatively as she stood survey
ing the uncluttered sink, where never
a pot.or pan waited her skilled touch.
"You can cook almost anything you
like" answered. But first you must
take the trouble to learn how"
Adele nodded thoughtfully. eyes
sum-" she said, 81 amt as young as
used ter Debut I shofy g 'goin' tey