Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1913-10-22
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
CONVERTING THE COOK.
BY Martha MccuIIoch Williams.

BY Martha McCuIIoch Williams.
''But would it 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.
In reply to her query I told how
had converted one cook to M. Soyer's
method with one demonstration"
This particular queen of the kitchen
was a 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 we'll all that is to be known
about cooking, especially in the finer
parts, and not without reason.
Because her madam" 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
we'll seasoned fillets 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 firm, al
ting in with them little water, and
finding the trivet that would best
fit the remaining shelf-space. l saw
my critic smile-a faint feeting
ghostly smile, and look affectionately
at the scrubbing brush. l was sure
she saw herself mentally undoing the
tragic results of my doing, by scrub
bling out the stove floor when burst
ing bags had made it messy.
I was getting a 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 werekeep-
ing hot in the broiler-space beneath
the oven, shielded from burning by
the inverted broiler pan.
Adele, the cook, had not seen them.
1 meant them for the finishing stroke.
After five minutes a look-in showed
bag-corners brown, so turned off one
gas jet and busted myself getting
dishes hot At the end Of ten minutes
took them out.
Adele was staring at the bag. It
was brown, almost crisp at the cor
hers, 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-
thoroughly, and beautifully cooked.
But she was still doubtful.
Maybe hit is good for things dat
don't take long," she said. But I'd
be 'feard ter trus' hit wild all my din
ner."
hand, the fish was ready-six fair
sized fillets made 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 out thoroughly cooked and a
delicate brown, and the bananas.
they made 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
pot or pan waited her skilled touch.
"You can cook almost anything you
like" I answered. But first you must
take the trouble to learn how"
Adele nodded thoughtfully. eyes
SUM-" she said, Il amt as young as
/ used ter be-but sho'ly is goin' ter
learn how, and den 1 won't has any
pots and kittles to scrub"
Copyright 1911, by the Associated
Literary Press.)
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