PAPER BAG COOKERY.

Timaru Herald, Volume XCIV, Issue 14523, 19 August 1911, Page 1 (Supplement)

PAPER BAG COOKERY.

The following are a few recipes which have found, favour among users of the paper cooking bag in London:— Roast" Beer. —I)ust the joint liberally ■with flour to which a seasoning of pepper : and salt has been added. Put the meat into the proportionately-sized buttered bag.and cook steadily for a l>er'od varying according to the size of the joint, thus an ISlb. joint will take H-hours, ■ and a 31b. joint threequarters of an hour. There will be plenty of succulent gravy, and the meat will be thoroughly well cooked, juicy,- and tender. There is notliing so good with roast beef as horse radish sauce aiid baked potatoes. Yorkshire Pudding— Make the batter in the. usual- way, then pour it into a well-greased shallow tin—a round one if ]Kissible, as corners are to lie avoided in bag cookery. Put the tin into the bag, and let the pudding get crisp and brow-n outside. Potatoes. —The ordinary boiled potato is very easily managed. They must be welT washed and placed in a thoroughly greased bag very wet, as they come from the washing. They require no water in the bag, because they ore cooked iu their own steam. Thev take about 25 minutes to cook; but" their readiness can always be proved bv probing with a fork through the bag or even pressing with the fingers. Cabbage.—This is perhaps the strongest argument in favour of bag cookery, because, cooked in that manner. :!, gives forth no smell, whereas every housewife knows the •! : sagrceable odour prevailing in the kit-hen and too often ttToughout the Iwuo when it is cooked in the ordinary way. Grease the bag well, cut the'cabbage into small pieces, and put it into the bag wet, with a walnut of butter. It ought to be taken straight out of the vegetable washing bowl and nut directly into the bag. It wdl "take, from twenty-five minutes to half an hour to cook. Cutlets Maintenon.—This is interesting because it is the first dish ever cooked in paper—although not in .a bag. It. was invented about 1700 by Mmo. de Maintenon, a Court favourite of King Louis XIV. Cut and trim mutton outlets, beat them flat with a chopper or cutlet bat: chop some parsley very small, add thyme" and a minced shallot, pepper and salt: egg the cutlets, dip them in the mixture.' slip them, into a buttered hair, nnd'eook the-a lor ten minutes. This is an his- )-;■ ■" ■• ;.\ and is very -„, ;( | |„ r tllofcC ■' V - -,,'.; 'Pmidiug.-'-LVn'"' a shallow round ii-.: with pulf paste put a layer of toe best orange marmalade at the bottom -Take three ounces of lump sugar, four eggs (three will dof, loavinout one white- mix thoroughly together, lay it oil the marmalade 'Slide the tin into a buttered ha" and cook for fifty minutes. Then Take, it out. and in the meantime have readv the white of one egg beaten to a'Unlit froth. Put this on the ton of the' pudding. Tins was a verv "favourite pudding of Queen Victoria. In regard to the cooking of cabbage, it is rather interesting, to notice that there a.ppears to be a divergence of opinion as to -cooking it in paper bags. At the Auckland Technical School it is not approved of, the strong odour of the cabbage being enclosed within the bag, having a bad effect uoou the results. The authority there stated that an open pot is needed for cooking it.