The Owosso times. (Owosso, Mich.) 1897-1926, 1913-04-11
PAPER BAG.
COOKING
Great System Perfected by NJ.
S0yer, Famous London Chef.
AN ENGLISH COOKS EXPERT
ENCE.

BY Mavsha McCuIIoch Williams
Because I have baked In paper bags
after M. Soyer's method, / give fun
credence to this report from Eng
land, where thousands OF housewives
have discarded the pot-and-pan meth
cd Of cooking for the paper bag sys-
tenn. ] may add that have myself
verified by actual demonstration most
Of the report So pass 1t on to my
fellow housewives In full confidence
Of Its accuracy. "ia
"The Chef" runs the report, has
cooked the following items without
the use Of q single dish or tin OF any
description, merely pouring the food
into the bag, to the undisguised aston
ishment of every cook and housewife
in the audience:
Yorkshire Pudding.
Fruit cakes In all varieties.
Puff Omelets.
Jam Turnovers.
Stewed Green Cages.
Banana Pasties.
Fruit Vol-au-vents.
"Despite the fact that no tins nor
dishes whatever have been used in
the cooking of the above items, the
BROWNIES, consistency, tenderness
or lightness of everything, has been
revelation Of perfect cookery to
those who have seen or tasted the
food"
nh o,,on1ot a. ,ooot m a ruolnua do
serves and shall have the place or
honor. It was thus made and pro-
portioned:
Omelet Souffle.-Work four yolks OF
eggs with two and half ounces OF
castor sugar to a light cream. Whisk
up five whites of eggs to stiff froth
and add them carefully to the creamed
yolks, together with level table,
spoonful of corn flour. A few drops
of vanilla essence should also be
added to flavor the omelet. Have
ready we'll buttered bag. pour in the
omelet mixtures carefully, seal and
place on the grid shelf When done
place on a hot dish and remove the
paper bag. Make an incision in the
center OF the omelet and put into 1t
two or three spoonfuls Of jam.
Here is the fruit cake cooked with
out a pan, inside paper bag. It
sounds not only toothsome. but fes-
tive: Take eight ounces fresh but
ter, eight ounces castor sugar and
four new-laid eggs, and beat up well
together into thick cream. To this
mixture add eight ounces best white
flour, four ounces sultana raisins, four
ounces dried currants and four ounces
candied peel. Stir the whole mixture
hard till thoroughly blended and pour
into q paper bag creased very LIBERAL
ly with clarified butter. Seal up,
then with a fork or skewer-tip prick
two small holes near each corner OF
the bags upper side, taking care not
loaded and pricked bag on a wire
trivet and set the trivet in the oven,
either on the grid-shelf or the solid
bottom-the feet will save the bag
from scorching. Bake for fifty-fve
minutes. Take out and cut into
fingers when nearly cold.
Light Biscuit.-Sift well through q
quart of best -four three level tea
spoonfuls of baking powder. Cut fine
into the sifted flour lump of lard or
butter the size Of the fist. If butter
is used, there is no need for salt; with
lard add half small teaspoonful
measured le;el. Mix as quickly as
possible into a soft but not sticky
dough, wetting up with sweet milk.
Roll half an inch thick, cut out with a
email cutter, brush lightly over the
tops with milk, and bake in bag,
we'll creased, and spread fiat upon a
wire mat. Put in the biscuit SO they
will not touch-a cake turner Is handy
for this. Seal up, put In hot oven,
slack heat when the bag turns brown.
but not too much. Bake twelve to
fifteen minutes.
Copyright, 1911, by the Associated
Literary Press.)