The Green Forest tribune., 1912-05-10
BAG DINNERS FOR THE WORK
 INGMAN.
By M. Soyer, Chef of Brooks CluI,
 London,

The era of paper bag cooking, which l have had the honor of recently per fecting, pens up a happier prospect to the wife of the workingman, the clerk or other employe on 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 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 proce-s in the bag; therefore, if you put four pounds into the bag, four pounds will come out.
 Sunday.
 AllcW a quarter of a pound of meat per head for each child, and half pound per head for the two adults, pnd you will have two pounds left over, either for Sunday nights supper or for next days dinner. As to vegetables, get so,ne 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 sarape the carrots. Cut all into small squares. Wash we'll; leave on plate till needed. Take little suet or two good tablespoonfuls 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 dumpling co4sis- tency with cold water, and shape into dumplings about the size of big Brazil nut.
 Wash the beef well, 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 four Then take the pot toes, carrots, turnips and C ons, and mix them all well together, sprin&- ling them with very little salt Take a handful of this mixture and some dumplings, and put them into tke 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, 1t u get as hot as it can for eight minutes. Then place the paper bag on the erC.l- CT, put the broiler on the shelf of the oven, and close the door. Turn the gas down half way, and leave the bag in from an hour and half to two hours.
 Monday
 What is left over from Sunday will make dinner for Monday.
 Grease a bag well as before. Cut 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 dusted with salt, into greased bag as before. Sprinkle the meat with little pow dered sweet herbs put in the bag. and add to it handful or either rice bar ley or oatmeal, which has been soak ing all night in cold water If the water has not been quite all absorbed. add this also. Now add the remains of any gravy which may be over from the previous day. Close the bag, place it on broiler as before, and cook for 60 minutes
 right sort of substantial dish to follow the beef For this you must have bag.
 Rub four ounces of lard or good dripping into half pound of four salted to tasio till it crumbles we'll. Add sufficient cold water to make to a stiff paste: roll out twice. Mark out a square and spread this thickly with any kind of jam liked. Fold over the two sides first and pinch well together. Now fold over the two sides in the same way. Brush over with water or milk, and sprinkle well with brown sugar Put into the greased bag and bake for forty-fve minutes.
 Tuesday.
 Take two pounds of cold boiled po- tatoes, pour on to them two wineglass- fuls of hot milk or water, add a good