The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1913-06-11
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
FRUIT CAN BE COOKED DELI
clOUSLY.
BY Martha MccuIIoch Williams.

BY Martha McCuIloch Williams.
A French woman, student of medi-
cine. has just won her doctors de-
gree with paper on scientific cook
cry. In IL she impresses forcibly the
fact that good feeding is not merely
necessary to good health, but essen
tial to its restoration. Further, she
sets forth that the Stops and messes
to which invalids are commonly con-
demned not merely have no reason OF
being, but that they are positively
hurtful. They overwork stomachs al
ready weak, in sympathy with debili-
tated bodies; worse still there Is no
commensurate return for the work in
the way of nourishment. Yet, It is
manifestly impossible for sick or weak
or ailing folk, old people and little
children, to feed upon the hearty
things, or those highly spiced and
sauced, which suit healthy persons of
strong appetites and stronger diges-
tons.
Right here comes in the paper bag
cookery. BY help Of it, food is made
tender, easily digested and favored as
nature wills, with only the added saw
ors that fire brings out. Not only
meat and vegetables, but fruit as well.
The French lady lays stress upon the
fact that fruit is almost curative for
many things If properly prepared.
Fruit cooked in paper bag is who'll
ly sanitary. There is, further, no
trouble of watching, Of stirring, no
apprehension of scorching.
Peaches should be scalded in boil
ing water for minute and half,
then the skins removed, and the fruit,
on the seed, put to stew in a lightly
water for dozen large peaches-less
if they are very juicy. Cook for 20
minutes in a fairly hot oven, Stacking
heat third after five minutes from
the putting in. The seed gives an
adorable bitter-almond flavor. Add
sugar to taste, while the fruit is very
hot, and let stand several hours be-
fore using. For an invalid, choose
sweet, very juicy peaches, cook in
small quantity-say half dozen at
a time-withopt adding water and
buttering the bag WELL Serve I'M
sweetened with thick cream.
Wash gage plums very well, put
them in a buttered bag with a very
little water, and cook twelve to TWEEN
.ty-five minutes, depending on the
quantity, IN fairly not oven. Sweeten
while very hot. or add soda if sweet
ening is forbidden.
Baked pears are relished by almost
everybody. Ripe, full favored fruit of
medium size and even is the best
Cut off the stalks close, snip out the
blossom end, and stick in a Glove
there. Pare thinly, pack in buttered
bag with a little water and cook fif-
teen to thirty minutes in a fairly hot
oven.
Leg of Lamb, with Turnips: Get a
fat leg Of lamb, have the butcher take
off carefully the outside membrane
in that most of the sleepy" taste re-
sides. Scrape well, wipe over with a
damp soft cloth, and if necessary,
wash quickly in cold water, but avoid
washing if possible. salt and pepper
moderately, then grease well-using
either butter or clarified drippings-
dredge very lightly with -four and put
into roomy, thicky creased bag with
pint Of sliced turnips, two small
thinly sliced onions, a small sprig of
mint, and half cup of tomato pulp or
catsup. Sliced potatoes can be added
at within that case use fewer tur-
nips. Be sure there are no sharp ends
Of bone projecting-they should be cut
of rather under the flesh. Season the
vegetables lightly with salt before put
ting them in the bag, but take care
not to put in too much Add half a
tumbler Of cold water, seal, put in a
hot oven, slack heat after five minutes
and cook until We'll done. Time de-
ponds on weight.
Copyright, 1911, by the Associated