The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1912-01-12
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
GENERAL DIRECTIONS FOR PA
PER BAG COOKING.
BY M. soyer, Chef Of Brooks Club,
London.

LONDON.
I do not claim for the paper-bag
system of cookery that It can cook
everything. It is evident that tea
must still be made in the teapot.
Generally speaking, we may waive
our claim to having mastered the
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. omelette.
scrambled eggs. Jam Except in small
quantities). Scotch kale. beans. cab
bage. cauliflower. broccoli. artlchokes.
macaroni or kindred Italian pastes.
The success OF the system depends
entirely upon how It is carried out.
Good cooking requires time. care, at
tentlon to detail. taste and tempera-
ture suited to the particular dish
being cooked. While the paper-bag
system ia labor and time saving, as
well as affordlng more nutritiye and
appetlzing effects than the present.
Il does not abrogate any OF the rules
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
1t should be odorless. and its purity
a guarantee that nothing injurious
can possibly be impaired from II to
the food cooked In the bag.
Before using the bags
"a Select one that fits" tho food
intended to be cooked:
(2) Grease slightly the inside OF
the bag. except In tho case of vege-
tables or when water is added. For
beginners 1t is advisable. Butter
lard or dripping may be used.
(3) When the food has been pre-
pared for the bag, place the same or
the table and lift the uppermost edge
OF the bag while you insert the con
tents.
tD Fold the mouth of the bag two
or three times and fasten with clip
Strong wire paper-clips. obtainable o.
any statloner. answer the purpose Il
Is desirable to fold the corners OF tbs
bag so as to secure as near as posi-
BILE n hermetical closing.
The Oven.
Practically any oven will do. Paper
bag cookery Is rs we'll suited to ga
stove as 1t Is TO Il coal oven, an cleo
tricity cooker or oil stove, alwayi
provided tho necessary heat Is Sc
cured. The size of the oven makes
no difference to the cooking. only 4
the size of the article.
Before placing the bag with 1t.
contents into gas oven, the gas
should be lighted at least eight min
utes beforehand. Tho average over
heat should not be less than 200 de
grees Fahrenheit, and when the bal
Is put into the oven this ought to b,
reduced In eight minutes after TO III
degrees. To find out the correct de
gree thermometer. OF course. is tht
| naost accurate method: but expert
ence will soon teach the cook wha
is required. and the color assumed b.
a piece of paper placed In the ovei
viii at once tell whether 1t is too no
or too cold.
In the case OF coal.heated stoves
with solid shelves wire broile
should be used. This should b,
placed on the shelf with the bag con
tanning the food. II is necessary 4
emphasize the fact that, except Il
the case of pies, no dish should b.
used
How to Know when the Food 4
Cooked.
II the timetable Is adhered TO, tn,
bag may be taken out of the oven II
confidence that the food Is vel
cooked, But IL from any cause tn,
heat declines, II is very easy to fin,
out whether the food is properl.
cooked. Except in the case of vegs
tables, n little hole can be made Il
tho bag by which the food can b
seen and judged as to whether II 1
cooked or not. This will not milltat
against the cooking OF the food in tn
GtAkh III tAahN 0lllNiOss hOM0NVl
a slight touch of the bag will indicat
TO an ordinary cook whether the ba
is ready to be served. A prick wit
a needle is another method that ma
be adopted. But a peculiarly favo,
able feature of paper-bag cookery
that II tho food is left five or te
minutes In the bag In the oven longe
than the specified time on my tabl,
the food will not be spoiled, There 1
little chance of overlooking.
Dangers TO Be Avoided.
Cooking generally has its dangers
like other occupations, It Is tn
beauty of this system that the dan
gers are reduced to a minimum. On
does not require every now and the
20 open the oven door ito see ho'
the roast is getting on" The owe
is doing its work, because tn Who'll
force of the heat is playing upon tn
bag and ensuring every part OF tn
food being properly penetrate,
Nevertheless, care should be exc
cised when opening the oven.
Care. again. should be exercised
taking the bag out of the oven.
plate should be placed gently unds
the bag about a couple OF inches. an
the bag drawn completely on to II
plato with the fingers. The bs
should be ripped open from the &c
and the fragments thrown at ono
away.
Copyright, 1911, by Nicolas Soyer