PAPER-BAG COOKERY.

Otago Witness, Issue 3006, 25 October 1911, Page 13

PAPER-BAG COOKERY.

: FURTHER DEMONSTRATIONS, The feminine section of the community is at present greatly interested in the new method of cookery—namely, that by means of paper bags,—and on Thursday, when two demonstrations of the new cult were given by Mrs Glennen in the Victoria Hall, there were large and attentive audiences on both occasions. In the afternoon Mrs Glennen gave a lecture and demonstration on "Advanced Cookery in Paper Bags," and showed 'that she Was mistress of her art by manufacturing such articles as outlets l'Americaine wafer charlotte, coffee cream, and raspberry jelly, all in paper bags. Mrs Glennen created-some surprise by frying a ball of butter and keeping it in its own shape. This she afterwards used as a case for minced kidneys. -Sauce for the kidneys was-afterwards made in a double bag without any stirring, and proved to be of a velvety smoothness. Cutlets TAmericaine was a very appetising entree, and was cooked to perfection in single bags. The wafer charlotte was a confection of oake, wafers, fruits, cream, and jelly, and the demonstrator mode this apparently elaborate concoction with the greatest facility. In the evening Mrs Glennen gave a lecture on "Diabetic Cookery" and a practical demonstration of dishes suitable-for sufferers from diabetes. Some of her remarks on this subject will no doubt be of interest to many people. The lecturer said: "The whole object of enforcing a certain diet upon diabetio patients is to eliminate as much as possible the different forms of sugar and certain principles which are allied to sugar and are converted into sugar during digestion; The patient may not eat broad or anything made of or containing wheat flour. This includes all soups and gravies thickened with flour, fish and outlets fried in breadcrumbs, and other dishes of a like nature. Milk itself contains a certain quantity of sugar, and the quantity allowed the sufferer must depend in each cose upon the doctor's orders, and unless specially permitted the quantity must be as small as possible—cream being used instead. All substances used as bases for milk puddings are not allowed owing to the large quantity of starch they contain. Under this head come rice, sago, macaroni, and all such things, which must not be eaten with or without milk—nor \rnay soups nor sauces containing any of them be indulged in. All vegetables contain principles of sugar and starch, but these occur in varying proportions, being generally more abundant in roots than in vegetables. _ Vegetables not to be eaten by diabetics are potatoes, carrots, parsnips, Jerusalem artiohokes, beetroot, salsify, peas (green or dried), beans (bioad and haricot). Those which sufferers from this disease may eat with safety are mustard and cress, watercress, endive, celery, radish, cucumber, cauliflower, broccoli, asparagus, sea kale, spinach, turnip-tops, _ cabbages, Brussels sprouts, marrow, onions (not Spanish), French beans, mushrooms, tomatoes, and globe artichokes occasionally. Saccharine may be used for sweetening purposes. The patient may also eat butcher's meat, fish, shellfish, fowl, game, etc., always provided no flour is used in cooking. Fish may be fried after being jagged' and dipped in ground nuts. Cheese, cream, butter, gluten bread, bran biscuits, or biscuits made from almond flour, and nuts of all kinds, except chestnuts, may be eaten by the diabetio." The dishes cooked as examples of -what was suitable nourishment for diabetic patients were fricasee chops, rolled kidneys in bacon, fried fish, kedgeree, steamed fish and Dutch sauce, spinach, omelette, Swedish cabbage, and almond oustard. After each demonstration Mrs Glennen had to answer a number of questions from those who desired further enlightenment on the subject.