Complete Directions 
 and Recipes 
 
 THE UNION BAG AND PAPER CO. 
 
 NEW YORK6) 
 
 j 
 
CHEAP MEATS AND POULTRY. 
 Herein Union Cookery Bags offer great economy. Cuts 
 of meat and poultry too tough for use by the old method are 
 thoroughly cooked and made tender and good by Union Cookery 
 Bags. Especial care has been given to this department because 
 of the great possible saving. Do not overlook it. 
 
 CUT DOWN YOUR MEAT BILL. 
 Here is a Great Saving. 
 In addition to the important advantages in cooking, Union 
 Cookery Bags are also used for wrapping food placed in the 
 refrigerator. 
 
 Meat, butter, and kindred articles will keep much better 
 when kept in Union Cookery Bags. 
 
 Meat will not shrink or discolor if placed in these Bags. 
 
 TO RECLAIM DRY BREAD, ROLLS, ETC. 
 
 Dip in water quickly. Seal in a bag as usual. Place in the 
 oven for a few minutes. The bread will come out as good as 
 if freshly baked. 
 
 THE BAGS. 
 
 Do not use ordinary bags. They will make the food taste 
 of paper. The special paper bags required are the Union Cookery 
 Bags. Do not attempt to cook in any other bag. They are the 
 only cooking bags in the United States approved and recom- 
 mended by the representatives of M. Soyer. 
 
 Do not put wooden dishes or receptacles of any kind into the 
 bags with meat, fish, poultry or vegetables. They are not only 
 useless, but detrimental. 
 
 THE OVEN. 
 
 Any oven will do — coal, gas, oil or electric. Nearly all 
 ovens have wire or perforated shelves. If yours has a solid 
 shelf, use a wire broiler or grid set over a pan. Never place 
 
the bag on a solid shelf. It is essential that heat circulate on 
 all sides of the bag. 
 
 The shelves in modern ovens are movable and should be 
 taken out when possible before heating the oven. The rilled 
 bag can then be placed on the shelf and the shelf placed in the 
 oven, being taken out in the same manner when the food is 
 cooked. This avoids handling the bag and possibility of 
 accident. 
 
 Don't have the oven too hot. Union Cookery Bags require 
 a moderate oven only. The old paper test of oven heat is good. 
 In gas ovens one full burner, or, preferably, two burners about 
 half full, will usually give moderate heat. 
 
 The bag will burst if placed upon a very hot surface at the 
 start. Therefore, draw the wire or perforated shelf from the 
 oven, or use a broiler or grid. Thus the filled bag is placed 
 upon a cool surface and the whole heats up evenly at the same 
 time when placed in the oven. 
 
 Never place the bag upon a solid shelf, 
 
 Directions 
 
 1. Remove shelf from oven, if yon don't use a grid. 
 
 2. Prepare the food as usual. 
 
 3. Select a Union Cookery Bag amply large for the food 
 to be cooked. Handle it carefully. 
 
 4. Moisten the bag slightly all over with water to make it 
 pliable and avoid breaking. 
 
 5. Grease the bag inside with butter, drippings, lard or 
 olive oil, using a brush or cloth. 
 
 6. Lay the bag flat on the table, lift the upper edge of the 
 mouth and carefully insert the food. 
 
7, Press the surplus air out of the bag. 
 
 ^mmg^mm.^im ; ; ■ -.^-^m^^^c-., ■ 
 
 8. Fold the mouth of the bag two or three times. Fold 
 in the corners to insure hermetical closing. Fasten with three 
 or four clips or pins. 
 
 9. Place the filled sealed bag on the wire or perforated 
 shelf or grid, seam side up, and put in the oven. Do not place 
 the bag too near the flames. The bag usually turns brown as 
 cooking progresses. If it becomes very brown shortly after being 
 placed in the oven or the slightest smell of scorching paper 
 appears, reduce the heat, for the oven is too hot. Heat makes 
 the bags brittle and they may break if touched during cooking. 
 
 If broiler or grid be used, set it over a shallow pan in the 
 oven. 
 
10. When the food is done draw the shelf or grid from 
 the oven, or slip a plate gently under the bag and so remove 
 it. To save the juices, cut a hole in the bottom of the bag and 
 hold a dish under the opening. 
 
 11. Slit the bag with a sharp knife, remove it carefully 
 from about the food and throw it away. 
 
 
 
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 HOW TO KNOW WHEN FOOD IS 
 
 Follow the Time Table. If the heat dec 
 reason it becomes necesary to learn the progre 
 a long needle may be used to test the food, 
 made will not injure the process. 
 
 If the bag should break while in use, encl 
 broken bag in another bag, greased inside, 
 before. 
 
 To insure perfect browning, make a few 
 of the bag 5 or 10 minutes before the cooking 
 
 COOKED. 
 
 lines, or for any 
 
 ss of the cooking 
 
 The small hole 
 
 ose the food and 
 and proceed as 
 
 holes in the top 
 is completed. 
 
 EXPERIENCE. 
 
 Do not be discouraged if your first efforts are not rewarded 
 by complete success. The process is new and a little experience 
 is necessary. The method is a demonstrated success, how- 
 ever, and Union Cookery Bags will amply reward a little 
 patience at the beginning. 
 
A Great Chef s Opinion 
 
 "Cooking in paper bags appeals to housewives as an 
 economical, labor-saving method of preparing a meal. Indeed, 
 food thus cooked retains a delicious flavor and zest which are 
 not obtainable through the old way. 
 
 "The sealed bag prevents loss of the rich juices and shrink- 
 age of the food, and the heat is more thoroughly distributed. 
 This confinement of the heat, of course, greatly reduces the 
 time required for cooking and makes a material reduction in 
 the fuel bill. As the bag is always placed upon a gridiron in 
 the oven, there is no washing of pots and pans, and the mal- 
 odorous fumes peculiar to many dishes are unknown. 
 
 "At the house, or at the apartment, the paper bag may well 
 be employed to great advantage and satisfaction. The up-to- 
 date hostess will entertain a party of friends at a 'paper-bag 
 dinner,' and as the toothsome viands arc brought upon the 
 table concealed in those queer looking browned sacks, naught 
 but exclamations of delight can escape her guests when the 
 novel puffed pouches are slit open and give forth volumes of 
 savory, piquant odors. Again, if the busy, thrifty, woman be 
 delayed by a long afternoon shopping, and reaches home only 
 to find time enough to prepare a 'hurry-up' dinner for her family, 
 the paper bag readily lends itself to hasty cooking. 
 
 "Eish, roasts and most vegetables can be easily prepared 
 and made ready to serve in a surprisingly short period. 
 
 "Until the cook is accustomed to the various times required 
 for different dishes, she will probably be harassed by doubts as 
 to when the dish is done. The Time Table will guide her 
 accurately, or the insertion of a long needle will do no harm. 
 
 "The cooking of our food in a paper bag is not new. The 
 present idea, without doubt, grew out of the old and familiar 
 method of cooking en papillote. But the difference between these 
 dishes en papillote and the latest idea of cooking in bags is that, 
 as a rule, most of the old dishes were prepared and sometimes 
 half cooked, before they were put into the paper. Of course, 
 this was therefore a matter for the chef and many assistants, 
 who desired to attain a certain flavor, rather than a device to 
 save labor. In olden times our forefathers used to cook their 
 game and fruits wrapped in leaves and parchment, and our- 
 selves, when camping, frequently wrap a bird in a piece of old 
 linen, then in coarse brown paper, and roast it on the ashes of 
 the camp fire. Now, the idea is brought into the home and 
 made practical. All that is necessary is an oven, a grid and a 
 paper bag. 
 
 "The bag keeps in all the smell of cookery, all the albumen 
 of the food, and prevents loss of weight in cooking. In either 
 roasting or baking, beef loses 25 per cent, of its weight when 
 cooked by the ordinary methods. In the paper bag, however, 
 it loses none of its weight and no particle of its essence. 
 
 "When the food is taken from the bag a small quantity of 
 concentrated gravy first rolls out, and it is the purest and best 
 
broth that can be imagined. Cooking time in preparing the meat 
 is reduced by at least one-third. There is not the faintest trace 
 of odors from the kitchen, not even in the case of vegetables, 
 which sometimes smell strongly; cauliflower, for instance. 
 
 "The paper-bag system notably allows freedom from grease. 
 Many dishes that are too rich for digestion when cooked in the 
 usual way may be put into a paper bag with no more butter 
 than is necessary to grease the bag, and will be found to have 
 gained in savor and delicacy of taste, while so completely free 
 from grease that they will not disagree with the most delicate 
 digestion. Furthermore, there is no scrubbing out of a greasy 
 oven, with drippings clinging to its sides, no washing out of 
 the dripping pan or baking dish. A spotlessly clean oven is 
 left, and when the bags have been burned up and the dishes 
 washed, the cook's labors with the finished meal are over. 
 
 Many housekeepers have discovered how to freshen and 
 re-heat bread by wrapping it in a paper bag. Biscuits that have 
 been kept for twenty-four hours, while having lost only one 
 per cent, or one-half per cent, of moisture by evaporation, are, 
 nevertheless, dry. Their crusts' are brittle, though the heart will 
 be moist. If the moisture can be redistributed the biscuit will 
 become almost as good as when first baked. Nothing will 
 accomplish this redistribution as well as paper wrapping. 
 
 "Soups cannot be cooked in bags, as the expansion caused by 
 evaporation bursts the paper. Vegetables and desserts give 
 varying - success, some turning out to perfection and others 
 proving less palatable. But eggs in every style, fish, entrees 
 and roasts are always delicious, and it is here that the epicurean, 
 though frugal housekeeper, will reap the many profits of paper- 
 bag cookery. 
 
 "In general, it may be stated that there are less dangers to 
 be avoided in paper-bag cookery than in any other method. 
 Here it is not necessary to open the oven door every once in 
 awhile to baste the food or to see how the cooking is pro- 
 gressing. The oven can be relied upon to do its work thor- 
 oughly if directions are followed and a little experience gained." 
 
 Chef, Hotel St. Regis, New York City. 
 
Fisli Recipes 
 
 COD, salmon, halibut or any other kind of fish suitable for 
 boiling can be cooked successfully in a paper bag. After 
 cleaning, trimming and wiping the fish thoroughly, butter 
 the inside of a paper bag of suitable size; then put in the fish, 
 with one or two slices of onion and carrot, a little vinegar or 
 lemon juice, and enough salted water to moisten the fish well. 
 Allow about a pint of water to two pounds of fish. Fold in the 
 end of the bag with two folds, then fasten with several wire 
 clips and place it carefully onto a cold wire tray or grid and 
 put it in the oven to cook. 
 
 The oven should register about 225 degrees when the fish 
 is put on. The time required for cooking depends greatly on the 
 shape and thickness .of the fish. Two pounds of cod will take 
 about 25 to 30 minutes. 
 
 To serve take out the bag carefully with the grid; slit the 
 paper and lift out the fish with a fish slice or small skimmer 
 and place it on a hot dish. Garnish with sprigs of parsley and 
 serve. 
 
 BAKED HERRINGS. 
 
 Remove the heads from three or four fresh herrings. Split 
 them open and take out the backbones. Season the inside with 
 salt and pepper and dip them in a little milk and dredge with 
 Scotch oatmeal. Melt some fat and with it brush over the pre- 
 pared herrings. Then place them side by side in a paper bag, 
 fasten the end, and cook on a wire grid or perforated shelf in 
 a hot oven for about 10 minutes. Dish up and serve. 
 BAKED MACKEREL. 
 
 Procure a good-sized mackerel, wipe it with a damp cloth, 
 split it open and remove the bones, also the head and fins. Pre- 
 pare a stuffing composed of two ounces of chopped beef suet, 
 two or three tablespoonfuls of bread crumbs, one teaspoon- 
 ful of savory herbs and some chopped parsley. Spread the inside 
 of the mackerel with this, fold over and put the fish in a greased 
 paper bag, pour a little oiled butter over the fish and fasten the 
 bag securely. Bake on a wire grid in a moderate oven for about 
 25 minutes. Dish up and serve plain or with anchovy sauce. 
 
 FILETS OF MACKEREL. 
 
 Procure two good-sized mackerel, wipe them and carefully 
 remove the fish from the bones. Place the filets thus obtained 
 in a deep dish, season with salt and pepper and a little lemon 
 juice, then pour over a tablespoonful of vinegar and add a few 
 thinly cut slices of carrot and onion and one bay leaf. Cover 
 the dish and allow to stand for about half an hour. < Take up 
 the fish and drain on a cloth. Put the cut vegetables in a well- 
 buttered grease-proof paper bag, and upon them place the filets 
 of fish, skin downwards, then brush over with a little oil or 
 butter. Fold over the end of the bag, fasten with clips and 
 cook in a quick oven on a grid or trivet from 8 to 10 minutes. 
 Take out the bag, remove the fish onto a hot dish, put a little 
 neatly-shaped parsley butter on top of each. Garnish with thin 
 slices of lemon and sprigs of parsley and serve. 
 
 10 
 
COD STEAKS WITH HAM. 
 
 Procure two slices of cod, each weighing from half to 
 three-quarters of a pound. Wipe it and place on a buttered dish. 
 Prepare a mixture of bread crumbs, savory herbs and parsley 
 and bind it with a little beaten egg. Place this upon each slice 
 of fish and season with salt and pepper. Put a slice of raw 
 ham or lean bacon on top of each, then place the fish in a well- 
 greased paper bag, fold the end and fasten with clips. Put the 
 bag on a grid shelf in a fairly hot oven. Bake for about 20 
 minutes. Dish up, and, if liked, pour round some anchovy sauce 
 and serve. 
 
 FILETS OF FLOUNDER. 
 
 Remove the filets from a medium-sized flounder, cut each 
 filet in two, season with salt and pepper and sprinkle over a 
 little lemon juice; fold each filet in two or roll up (skin inwards) J 
 Put a small piece of butter on top of each and place carefully 
 in a buttered paper bag, fasten the ends with clips, and cook 
 for about 10 minutes on a wire grid in a hot oven. Cut open the 
 bag and lift out the fish carefully onto a hot dish. Garnish with 
 sprigs of parsley and serve. 
 
 STUFFED HADDOCK. 
 
 Wash, scale and wipe a good-sized fresh haddock; remove 
 the eyes. Prepare a stuffing with two tablespoonfuls of chopped 
 suet, two tablespoonfuls of bread crumbs, half teaspoonful of 
 herbs, one teaspoonful of chopped parsley and season with salt 
 and pepper. Moisten the stuffing with half an egg. Stuff the 
 body of the fish and sew up the opening or simply fold in ends. 
 Brush it over with beaten egg and sprinkle over some browned 
 bread crumbs and place a few very small pieces of dripping, 
 wrap carefully in greased paper bag, fold the end and fasten' 
 with wire clips and place on a wire grid in the oven. Bake in 
 a fairly hot oven from 25 to 30 minutes, according to size of 
 fish. Dish up, remove the string, and serve. 
 
 FILETS OF HADDOCK. 
 
 Cut the filets neatly from a good-sized fresh haddock, cut 
 each filet in two, season with salt and pepper and sprinkle over 
 a little lemon juice. - Put a small piece of butter on top of each 
 filet and place carefully in a well-buttered paper bag, fold in 
 twice, fasten the ends with clips and cook for about 10 minutes 
 on a wire grid in a hot oven. 
 
 FRIED FILETS OF SOLE. 
 
 Remove the skin and fins from two soles, cut off the head 
 portion, dip the fish filets in milk and then in flour. Put them 
 in a well-buttered paper bag with about two ounces of clarified 
 butter, fold in the end of the bag and fasten with clips, place 
 on a wire grid and cook in a very hot oven for about twenty 
 minutes. Turn the bag twice during the cooking process. Take 
 up the fish, drain and dish up. Garnish with quarters of lemon 
 and sprigs of parsley and serve. 
 
 SOUCHET OF FISH. 
 
 This can be made of flounder or sole, or any other kind of 
 white fish. If soles are used they must be skinned on both 
 
 11 
 
sides. Trim the fish and wipe it thoroughly. Peel one small 
 onion, half a small turnip, a small carrot, and cut each into thin 
 slices, then into fine julienne strips. Put the fish with the 
 vegetables in a well-buttered paper bag. The fish should be 
 put between the vegetables. Add as much salted water as may be 
 required to well moisten the fish (half to three-quarters of a 
 pint). Fold in the bag and fasten with clips, turn up the corners 
 and put it carefully on a grid shelf into a moderate oven. It 
 will take about half an hour to 40 minutes to cook the fish and 
 vegetables. Take out the fish, put it on a hot dish and sprinkle 
 over the vegetables and a little stock. Sprinkle over some chopped 
 parsley and garnish with slices of lemon. 
 
 FISH CAKES. 
 
 Take half a pound of cold fish, freed from skin and bones, 
 half pound of cooked potatoes, one ounce of butter or dripping, 
 two tablespoonfuls of milk, salt and pepper, one egg and bread 
 crumbs. Chop the* fish finely. Mash the potatoes and mix them 
 with the fish, season with salt and pepper. Melt the butter 
 or dripping, add the fish, etc., to it, then mix all together with 
 the milk. Shape the mixture into small flat cakes of even size. 
 Beat up the egg on a plate, then egg and bread-crumb the 
 cakes and again shape. Now put them into a well-buttered 
 paper bag, close up the end and fasten with wire clips. Put 
 into a very hot oven on a grid shelf and cook for about 20 
 minutes. Turn the bag twice during the cooking process. Cut 
 open the bag with scissors and place the fish cakes onto a hot 
 dish. Garnish with sprigs of parsley and serve. 
 
 TWICE LAID. 
 
 This is the name of a dish in which cold fish and potatoes 
 are used. 
 
 Mash about a pound of cold potatoes with a fork, remove 
 the skin and bones from half a pound of cold fish and 
 break it up into flakes. Mix with the potatoes and season with 
 salt and pepper. Melt an ounce of dripping; when hot mix it 
 with the fish and potatoes and shape into a flat cake. Place 
 this in a well-greased paper bag. fold the end and fasten with 
 clips. Put it on a wire grid and bake in a fairly hot oven for 
 about 20 minutes. 
 
 CREAMED OYSTERS. 
 
 Remove the beards from a dozen large oysters. Stir the 
 liquor into a basin containing the yolk of an egg and a des- 
 sertspoonful of flour. To this add a little lemon juice and half 
 a gill of cream or milk. Season with salt, pepper and nutmeg. 
 Cut each oyster in two and put them with six sliced mush- 
 rooms in a well-buttered paper bag; pour in also the prepared 
 liquid. Close up the bag securely with clips, put it on a wire 
 grid in a moderately heated oven and cook for about 12 minutes. 
 Dish up the oysters, pour over the sauce, sprinkle some chopped 
 parsley on top and garnish with slices of lemon and pieces of 
 toasted bread. Serve hot. 
 
 BREADED OYSTERS. 
 
 Remove the beards from twelve large oysters, drain them 
 on a cloth and egg them carefully, then roll in fresh bread 
 crumbs. Put them in a thickly-buttered paper bag with about 
 
 12 
 
two iablespoonfuls of oiled butter. Close up the bag securely 
 and cook on a grid shelf in a hot oven for about 8 minutes. 
 
 OYSTER CAKES. 
 
 Take a dozen large sauce oysters, remove their beards, and 
 put these with the oyster liquid into a basin and mix up with 
 three tablespoonfuls of rich white sauce. Add a little cream 
 and stir in one or two yolks of eggs and a cupful of bread 
 crumbs or finely crushed cracknels or milk biscuits. Divide 
 the oysters into quarters and mix with the above, season 
 to taste with salt, pepper, and a pinch of cayenne. Whisk the 
 whites of two eggs to a stiff froth and incorporate with the 
 above. Put the mixture into one or two small, well-buttered 
 paper bags, duly fastened at end, and bake on a wire grid in a 
 fairly hot oven for about 20 minutes. Slit open the bags and 
 take out the cakes, put them on a hot dish, garnish with parsley 
 and slices of lemon and serve. 
 
 FISH SAUCES. 
 
 The liquor or stock from the fish should be utilized for 
 making a tasty sauce. Strain the required quantity of liquor 
 into a hot basin and stir in enough cream to thicken. If liked 
 richer, one or two yolks of eggs should be stirred into the 
 cream before mixing it with the fish liquor. This would be 
 called cream sauce. By adding a little anchovy essence, anchovy 
 sauce is produced, while, by adding some chopped parsley maitre 
 d'hotel or parsley sauce is produced. Salt and pepper should 
 be added to taste. 
 
 FILET OF FLOUNDER WITH WHITE WINE. 
 
 Cut from a good-sized flounder half a pound of the best filet. 
 Add a pinch of salt and of pepper. Put into a bag with half a 
 glass of white wine and two teaspoons of fish stock. Cook 
 20 minutes. 
 
 FILET OF BLUE FISH. 
 
 Salt and pepper and roll in flour one large bluefish, cut into 
 slices two inches thick. Mince very fine one small onion, and 
 sprinkle over each piece. Add half a pint of fish stock, the 
 juice of half a lemon, and a piece of butter size of an egg. 
 Close the bag and cook 40 minutes. 
 
 HADDOCK IN CREAM. 
 
 Take half a pound of haddock, roll in flour, and add a pinch 
 of pepper. Stir in half a pint of thick cream, with a_ piece of 
 butter size of an egg. Place in a bag and cook for 35 minutes. 
 
 SMELTS SUR LE PLAT. 
 
 Clean and wash carefully six smelts, add a pinch of salt and 
 of pepper, and roll in flour. Add one small onion, chopped 
 fine, three tablespoons of fish stock, a dash of lemon juice and 
 a piece of butter size of an egg. Place in a bag and cook for 
 15 minutes. 
 
 FRESH SPANISH MACKEREL IN BUTTER. 
 
 Cut half a pound of choice filet of mackerel, and add pinches 
 of salt and pepper. Put into the bag, cover with fresh bread 
 crumbs, and pour drawn butter over the whole. Seal the bag 
 and let cook for 20 minutes, 
 
 13 
 
CRAB MEAT AU GRATIN. 
 Put half a pound of crab meat into a saucepan. Add a 
 piece of butter size of an egg and three tablespoons of thick 
 cream. Sprinkle salt and pepper to taste. Place in a bag and 
 cover the meat thickly all over with equal parts of cheese 
 gratings and bread crumbs. Cook for 20 minutes. 
 
 WHITEFISH DUGLERE. 
 
 Salt and pepper and roll in flour one large whitefish, add 
 one small onion chapped fine, two or three sprigs of parsley, 
 and two tomatoes skinned, seeded and chopped. Put into bag 
 and cook 25 minutes. 
 
 SPANISH MACKEREL WITH TOMATOES. 
 
 Put into a saucepan a. piece of butter size of an egg; add 
 one medium-sized onion chopped, then three tomatoes, skinned, 
 seeded and chopped. Salt and pepper to taste. Cook for 5 
 minutes. Then put a large mackerel into the bag, cover with 
 the above ragout, and let cook 35 minutes 
 
 KINGFISH WITH EGG PLANT. 
 
 Brown in the pan one small onion in butter. Add the 
 egg plant cut into half-inch cubes, with two tablespoons of 
 ketchup. Cook 10 to 15 minutes, then salt and pepper. Put 
 the fish into the bag, add the above ragout, and cook 25 
 minutes. 
 
 FILET OF STRIPED BASS MEUNIERE. 
 
 Cut a choice filet weighing about a pound; salt, pepper and 
 dust in flour. Pour over drawn butter, and before sealing the 
 bag add more butter, size of an egg. Cook for 15 minutes. 
 
 SEA BASS DIABLE. 
 
 Salt, pepper, and roll in flour a pound of fresh sea bass. 
 Sprinkle with mustard, flour, and the juice of two slices of 
 lemon. Pour over drawn butter, put into the bag and cook 
 from 15 to 20 minutes. 
 
 BLUEFISH FILET WITH OYSTERS. 
 
 Take a pound of the filet, and salt, pepper, and roll in flour. 
 With a dozen or 15 oysters do the same. With the oysters, 
 however, use less salt and more pepper. Put the fish into the 
 bag and carefully lay the oysters around it. Pour over the 
 whole half a glass of white wine and half a glass of fish stock. 
 Cook for 20 minutes. 
 
 WHITEFISH NORMANDE. 
 
 Make a ragout of 8 whole mushrooms, 10 very small 
 onions, 8 medium-sized oysters, half a glass of sweet cider, 
 one tablespoon of brandy, half a glass of fish stock, and some 
 fine herbs tied in a bunch. Salt, pepper, and roll in flour a 
 pound of choice whitefish filet. Over this spread evenly the 
 above ragout, and cook in the bag for thirty minutes. 
 CODFISH FINES HERBES. 
 
 Weigh out a pound of codfish steak, and having salted and 
 peppered to taste, dust it throughly in flour and put into 
 the cooking bag. Add a dessertspoon of chopped fine herbs, 
 
 14 
 
a piece of butter size of an egg, half a glass of white wine, and 
 the juice of half a lemon. Close the bag and let cook for 
 a half hour. 
 
 FILET OF KINGFISH DUGLERE. 
 
 The filet must be well seasoned with salt and pepper, and 
 then roll in flour. To a pound and a half then add three 
 tomatoes, cut into quarters, two chopped onions, and two or 
 three sprigs of parsley, with a piece of butter size of an egg. 
 Put into the bag and pour over the whole half a glass of white 
 wine. Cook for 20 minutes. 
 
 LOBSTER AU FOUR. 
 
 Take a two-pound live lobster and cut it in half. Break 
 the large pincers, salt and pepper, and add two or three chopped, 
 small onions, a small bunch of hue herbs, and a piece of butter 
 size of an egg. Put into the bag and cook for 30 minutes. 
 
 Meat Recipes 
 
 TRIM the meat if necessary and cut off any projecting 
 bones, as these often cause the paper bags to burst. 
 Wipe it with a cloth, then weigh the joint. Allow 
 from 20 to 25 minutes to each pound of meat. Veal and pork 
 require a little more time than beef or mutton, as the former 
 should always be well done. Dredge the cut side of the joint 
 with flour seasoned with salt and pepper. Have ready the 
 correct size of a paper bag. Select it rather too large than too 
 small, so that there is no possible chance of its breaking 
 when the joint is put in. After spreading a little dripping or 
 butter over the meat put it in a well-greased paper bag. 
 Fasten the end after folding it with several wire clips. Xext 
 place it on a grid shelf in a hot oven and cook till tender. 
 When done open the bag and dish up the meat. Serve with 
 gravy. 
 
 The time required for cooking depends upon the size and 
 weight of the joint. It is safe to allow about 20 minutes to 
 every pound. For other information on this point the time 
 table found at the beginning *of this book should be consulted. 
 
 GRAVY FOR ROAST MEATS. 
 
 Pour any fat found in the bag while warm into a basin, 
 which keep for future use. Pour a little hot water or stock 
 into a basin containing the liquor from the roast meat, stand 
 it in the hot oven and add a little gravy salt. This will color 
 the gravy. Season with pepper and salt and strain over the 
 meat on the dish. When the joint is cut some of its juice will 
 run out and will improve the gravy already in the dish. 
 
 BOILED BEEF. 
 
 Procure about two pounds of salt beef and soak it for 
 several hours in cold water. Peel and scrape two small turnips 
 and two carrots, cut them into quarters and put them with 
 the meat in a well-greased bag of the required size. Add as 
 
 15 
 
much water as the bag with its contents will conveniently hold 
 and fold in the end, fasten with \wire clips and place it on a 
 cold wire grid into a moderately heated oven. Cook thus for 
 about 50 or 60 minutes. When done take up the meat, put 
 it on a hot dish, garnish with the cooked vegetables and pour 
 over a little of the liquor. Serve with boiled suet dumplings. 
 
 SUET DUMPLINGS. 
 
 Mix six ounces of sifted flour with three ounces of finely 
 chopped'beef suet and a pinch of salt, also half a teaspoonful 
 of baking powder. Moisten with enough cold water to produce 
 a fairly stiff paste. Make this up into small balls and put them 
 in a well-greased paper bag with about half a pint of water. 
 Fold in the end of the bag and fasten with wire clips, place it 
 on a wire grid in a hot oven and cook for about 35 to 40 
 minutes. 
 
 CHOPS AND STEAKS. 
 
 These can be successfully cooked in paper bags. Wipe 
 the meat and trim off some of the fat, if found necessary. 
 Chops should be skewered to keep them in shape. Season with 
 salt and pepper and brush over the chops or steaks with oiled 
 butter. Put them in a well-greased paper bag, place them on 
 a grid shelf in a hot oven and cook for about 15 or 18 minutes, 
 according to the thickness of the meat. A little parsley butter, 
 that is, butter mixed with salt and pepper, lemon juice and 
 chopped parsley, should be put on the meat when dished up. 
 There is usually a little gravy in the bag in which chops or 
 steaks are cooked. This should be poured over the meat. 
 
 PORK SAUSAGES. 
 
 Divide a pound of sausages and prick them with the prongs 
 of a fork, then put them side by side into a well-greased paper 
 bag. Close it up and fasten with clips. Place on a wire grid 
 and cook in a fairly hot oven for about 15 minutes. 
 
 MUTTON CUTLETS. 
 
 Cut the best end of a neck of mutton into neat cutlets, 
 flatten each and trim neatly. Season with salt and pepper and 
 place in a well-buttered paper bag, fold in the ends, fasten with 
 clips and cook in a fairly hot oven on a grid shelf from 12 to 
 15 minutes. 
 
 MUTTON CUTLETS WITH TOMATOES. 
 
 Flatten slightly and trim neatly six or more mutton cutlets, 
 season each side with salt and pepper and place a slice of 
 tomato upon each. Sprinkle over with chopped parsley and 
 chives, then put the cutlets carefully into one or more buttered 
 paper bags, place in a very hot oven on a grid or trivet and 
 cook from 12 to 15 minutes. To serve, cut open the paper bag 
 and take out the cutlets carefully, arrange them on a hot dish, 
 garnish with sprigs of parsley and send to table. 
 
 VEAL CUTLETS. 
 
 Procure about four or five veal cutlets from the best end 
 of the neck of veal. Flatten with a cutlet bat, then trim the 
 sides neatly and scrape the bones clean, season each with salt 
 and pepper. Melt about half an ounce of butter and add to it 
 
 16 
 
about a teaspoonful of finely chopped parsley, one small peeled 
 and finely chopped shallot and a little lemon juice. Brush over 
 each side of the cutlets with this, then place them side by side 
 into a thickly buttered paper bag, fold in and fasten the ends, 
 then put the bag on a grid shelf or trivet and cook in a hot 
 oven from 18 to 20 minutes. Slit open the bag and arrange the 
 cutlets neatly on a hot dish, garnish with parsley and quarters 
 of lemon and serve with a sharp tomato or piquante sauce. 
 
 Note. — If liked, a few finely cut slices of streaky bacon 
 can be cooked at the same time as the cutlets. These can be 
 placed on top of the cutlets or may be cookd in a separate bag. 
 
 STEAMED CHOP. 
 
 Procure two or three mutton or lamb chops and trim each 
 neatly, cutting off the superfluous fat, fold in the ends and 
 fasten with a skewer, then season with salt and pepper, and 
 spread over each side with butter. Place the chops in a well- 
 buttered paper bag with a few slices of onion and carrot and, 
 if liked, a few pieces of celery and also three tablespoonfuls of 
 water. Close up the end of the bag and fasten with clips. 
 Then cook on a grid or trivet in a hot oven for about 25 minutes; 
 Slit open the bag, take out the chops and remove the skewers, 
 arrange the chops on a dish, pour over any liquor found in the 
 bag, sprinkle over a little chopped parsley and. serve hot. 
 
 A dish of mashed or fried potatoes should accompany this 
 dish. 
 
 FILET OF VEAL (DUTCH STYLE). 
 
 Cut a few filets of veal into individual portions, season 
 each with salt and pepper, a few drops of lemon juice. Brush 
 lightly with melted butter and turn in sifted bread crumbs. Put 
 in a buttered bag with a teaspoonful of bouillon or stock, fold 
 and fasten bag, and cook in a moderately hot oven 20 minutes. 
 
 ROAST BEEF WITH SWEET POTATOES. 
 
 Salt and pepper to taste four pounds of beef. Slice in half 
 six sweet potatoes, and put all into the bag. Add an 
 eighth of a pound of butter, close the bag and cook for one 
 hour. 
 
 ROAST LEG OF LAMB. 
 
 Salt and pepper the roast and put it into the bag. Add a 
 quarter pound of butter, close the bag, and let cook for three- 
 quarters of an hour. 
 
 BEEFSTEAK PUDDING. 
 
 Take about one pound of beefsteak, half a pound of flour 
 and four ounces of suet; cut the meat into thin slices and dip 
 into a little seasoned flour, previously mixed with salt and 
 pepper, on a plate. Roll up each with a small piece of fat 
 inside. Chop the suet finely, mix with the flour and a pinch of 
 salt; make into a stiff paste with about a gill of cold water, 
 roll out and line with it a greased, shallow pudding basin, keeping 
 back one-third for the cover; lay in pieces of meat and season. 
 Pour in a little water, moisten the edges and cover the top 
 with paste ;tie over with buttered paper, then place it in a good- 
 sized bag and cook in hot oven for about an hour and three- 
 
 17 
 
quarters. Remove the paper, unmould the pudding and dish 
 up, or serve the pudding in a basin. 
 
 BOILED HAM. 
 
 One can hardly expect to get a large ham successfully 
 cooked in a paper bag, but a portion, say about half a ham, or 
 a small gammon, can be cooked to perfection. After soaking 
 the ham or gammon in water for several hours wash it thor- 
 oughly and enclose it in a well-greased paper bag with a 
 sufficiency of water. Close it up secure^ and cook on a grid 
 shelf in a moderate oven, it will take from an hour and three- 
 quarters to two hours and a quarter for, say, four to six pounds 
 of ham to cook, as the process must be necessarily a slow 
 one. 
 
 CURRIED VEAL. 
 
 Cut about a pqjund of lean veal, filet or leg part, into small, 
 thin slices, free from skin and sinews. Mix on a plate a table- 
 spoonful of flour with a dessertspoonful of curry powder and a 
 dessertspoonful of dessicated cocoanut. Season the meat with 
 salt and pepper, add to it half a sour apple peeled and chopped, 
 then mix with the curried flour, etc. Have read}' a well-buttered 
 paper bag of the desired size, put in it the prepared meat, also 
 about half a pint of cold water or stock. Close up the end of 
 the bag and fasten carefully with wire clips. Turn in the four 
 corners of the bag and place it on a grid shelf in a moderately 
 heated oven and cook slowly for about 35 or 40 minutes. When 
 done, take out the bag, slit it open and put its contents onto a hot 
 dish. Sprinkle over a little lemon juice and serve with plainly- 
 cooked rice. 
 
 Note. — If white curry is desired use half milk and half 
 water or white stock. 
 
 MINCED MEAT. 
 
 This is made from the remains of cold meat, beef, mutton, 
 veal or pork. Trim off the superfluous fat and cut about a 
 pound of the meat into slices and then into small discs. Season 
 it with salt and pepper and sprinkle over a tablespoonful of 
 flour. Mix in a small basin half a pint of stock or water, 
 a teaspoonful of Tarragon vinegar, the same of a good sauce 
 or mushroom ketchup and a few slices of finely chopped onion. 
 Stir this and mix with the minced meat. Then put all in a well- 
 greased paper bag, fasten it securely, place it on a grid shelf 
 in a fairly heated oven and cook for about 20 minutes. 
 
 SWEETBREAD. 
 
 The following ingredients are required for this dish: one 
 sweetbread, two ounces butter, three slices of bacon, braising 
 vegetables, the juice of half a lemon, seasoning and parsley for 
 garnishing. 
 
 Blanch the sweetbread, trim it and put it between two 
 plates to press. When cold season to taste with salt and 
 pepper, then put it with the butter, bacon and some sliced 
 carrot, onion, bay leaf and the lemon juice into a well-buttered 
 paper bag. Place this, when properly sealed up and fastened 
 with wire clips, on a grid shelf and cook in a hot oven for about 
 20 minutes. When cooked, take up the sweetbread, dish up, 
 
 is 
 
pour over the liquid found in the bag, garnish with parsley 
 and serve hot. 
 
 SWEETBREADS IN CREAM WITH MUSHROOMS. 
 
 Salt and pepper one pair of medium-sized sweetbreads. 
 Cut in slices twelve large mushrooms, distribute the pieces over 
 the sweetbreads and put into the bag. Then over the whole 
 pour half a pint of thick cream. Seal the bag and cook for 45 
 minutes. 
 
 ESCALLOPED SWEETBREADS IN BUTTER. 
 
 Cut a pair of sweetbreads in half, lengthwise. Salt and 
 pepper and roll in flour. Pour over one egg, well beaten, and 
 add a piece of butter size of a walnut. Roll the pieces in fresh 
 bread crumbs. Put into the bag and cook 35 minutes. 
 
 LAMB CHOPS WITH GREEN PEAS. 
 
 Boil half a pint of peas for 15 minutes. Salt and pepper 
 four lamb chops, put them in the bag and cover with the peas, 
 Let cook for 5 minutes. 
 
 VEAL CHOPS WITH TOMATOES. 
 
 Take two large ripe tomatoes and skin, seed and cut them 
 into quarters. Add a little parsley and half a chopped onion. 
 Put two chops into the bag, salt and pepper them, and cover 
 with the above preparation. Mix well and cook for 40 minutes. 
 
 RACK OF LAMB BOULANGERE. 
 
 To a rack of spring lamb containing six or eight chops, 
 add salt and pepper, two small onions sliced, three potatoes cut 
 into one-inch cubes, a piece of butter size of an egg and a 
 tablespoon of water. Put the whole into the bag and cook for 
 45 minutes. 
 
 VEAL CUTLET MILANAISE. 
 
 Season with pinches of salt and pepper two cutlets, roll in 
 flour, and add one egg well beaten. Then roll in four table- 
 spoons of fresh bread crumbs and two tablespoons of grated 
 cheese. Add a piece of butter size of an egg, put into the bag, 
 and cook for 35 minutes. 
 
 PORK CHOPS CHAMPWELLON. 
 
 Take four large chops, salt and pepper well, and pass in 
 flour. Add two onions and four potatoes sliced thin. Then add 
 two or three sprigs of parsley and a tablespoon of water. Put 
 into the bag and cook for 45 minutes. 
 
 KIDNEY (LAMB OR VEAL) MADEIRA. 
 
 Cut the kidney diagonally in slices an inch thick. Slice 
 in small pieces six mushrooms and distribute evenly. Add half a 
 small glass of Madeira and two tablespoons of thick gravy. Put 
 the whole into the bag and cook 8 to 10 minutes. 
 
 BEEF STEW. 
 
 Take two pounds of tender beef and cut into two-inch cubes. 
 Salt and pepper and add twelve mushrooms, ten small onions 
 and twelve pieces of bacon, sliced thin. Mix well and add half 
 a glass of claret and one glass of thick gravy. Put into the 
 bag and cook one hour. 
 
 19 
 
IRISH STEW. 
 
 Take three pounds of shoulder or breast of mutton and cut 
 into small cubes. Add two white* onions, three potatoes of 
 medium size, sliced thin, a teaspoon of chopped parsley, and 
 salt and pepper to taste. Put the whole into the bag, then pour 
 over one glass of water, or preferably, consomme, if on hand. 
 Close bag and cook for an hour and a quarter. 
 
 BEEF WITH CURRY. 
 
 For two pounds of beef take two slices of ham, one small 
 apple, one onion, one tomato, and two teaspoons of curry 
 powder. Mix well together, then add one glass of thick gravy, 
 and two tablespoons of thick cream. Put all into the bag and 
 let cook one hour. 
 
 SLICE OF SPRING LAMB IN BUTTER. 
 
 Salt and pepper half a pound of leg of lamb. Add a piece 
 of butter size of an egg, put into the bag and cook for 8 
 minutes. 
 
 TRIPE CREOLE. 
 
 Weigh out a pound of tripe and slice in half-inch pieces. 
 Chop one large onion, slice thick one small green pepper, add 
 six mushrooms and two tomatoes, skinned, seeded and chopped. 
 Salt and pepper the whole and mix with the tripe. Then add 
 half a glass of thick gravy and cook for 45 minutes. 
 
 MUTTON CHOPS PLAIN. 
 
 To two large mutton chops add a piece of butter size of 
 an egg. Add salt and pepper to taste, put into the bag, and 
 cook for 8 minutes. 
 
 SAUSAGE WITH TOMATOES. 
 
 Put into the bag eight links of Deerfoot sausage. Chop 
 fine together two tomatoes and one large onion, and put evenly 
 over the sausage. Cook for 20 minutes. 
 
 CALF'S BRAIN WITH BROWN BUTTER. 
 
 Clean and wash thoroughly the brain, and salt and pepper 
 well. Add a tablespoon of capers, together with two or three 
 sprigs of parsley. Brown in the pan a piece of butter size of 
 an egg, and pour over the whole mixture. Put into the bag 
 and cook for 25 minutes. 
 
 FILET OF VEAL (DUTCH STYLE). 
 
 Cut a few filets of veal, season with salt and pepper, a few 
 drops of lemon juice, cover with oily butter, and pass through 
 crisp bread crumbs. Place in a buttered paper bag, with a 
 teaspoonful of meat extract; fold and cook for 20 minutes. 
 
 MUTTON CHOPS A LA MAGNY. 
 
 Trim each chop, season with salt and pepper. Brush both 
 sides with melted butter, place one slice of tomato, and one 
 mushroom on top, add a teaspoonful of consomme or stock 
 and a little coarsely chopped parsley. Put in a buttered bag, 
 fold and fasten it, and cook in a hot oven 15 or 16 minutes. 
 
 20 
 
CALF'S HEART WITH ONIONS. 
 
 Remove blood vessels and fibrous parts from a calf's heart 
 and wash thoroughly. Dry and fill with veal or fish stuffing. 
 Cover the opening with slices of bacon tied or skewered into 
 place, cover carefully with sifted flour highly seasoned with 
 pepper and salt. Clean and slice one large Spanish onion and 
 place both heart and onion in a thickly-buttered bag. Fold 
 and fasten the bag and cook in a moderate oven for 1 hour. 
 
 BEEF LEAF. 
 
 Cut six slices of raw beefsteak very thin; flatten and season 
 with salt and pepper. Make a dressing by chopping one ounce 
 of bacon, one shallot (or one-quarter onion), a little parsley, 
 one ounce ham and a few beef trimmings. Mix together with 
 a little spice such as powdered thyme, marjoram and sage, a 
 few bread crumbs and bind all together with an egg. Arrange 
 alternate layers of steak and dressing, then roll up and truss 
 firmly with a string. Place in a buttered bag with two table- 
 spoonfuls of butter and a teaspoonful of caramel. Fold and 
 fasten bag and cook for 35 minutes in a moderate oven. 
 
 MUTTON STEW. 
 
 Cut four pounds of neck of mutton in inch cubes, trimming 
 off all the fat. Add two finely chopped onions, two or three 
 diced potatoes, two or three sliced tomatoes, and a few peas. 
 Season with pepper and salt and dredge over the top one table- 
 spoonful of flour and a teaspoonful of poultry seasoning. Put 
 in a buttered bag, add one-half to three-quarters of a cup of 
 cold water. Fold bag and fasten, and cook in a moderate oven 
 35 or 40 minutes. It will then be ready to serve. Carrots and 
 mushrooms may vary the seasoning. 
 
 STEWED KIDNEYS. 
 
 Prepare lambs' kidneys as usual. For a pair of kidneys, 
 cut up in small pieces, add a sliced tomato, a few mushrooms, 
 pepper and salt to taste and a tablespoonful of water. Put in 
 well-buttered bag. Fold and fasten bag and cook for 5 to 10 
 minutes in a hot oven. 
 
 BANANAS WITH BACON. 
 
 Split in half, lengthwise, six bananas (not over ripe), 
 sprinkle with pepper and salt and on each place a strip of thinly 
 sliced bacon, half and half, meat and fat. Place carefully in a 
 buttered bag, fold and fasten and bake in a hot oven 10 or 12 
 minutes. 
 
 Poultrv and G 
 
 ry ana vjame 
 
 ROAST CHICKEN. 
 
 Cut the legs, close to the thighs, of a chicken, well trussed 
 for roasting. Spread over the breast part a layer of butter or 
 dripping, then put in a buttered paper bag, fold in the end 
 and fasten with clips. Cook it on a grid shelf in a fairly hot 
 oven for about 40 minutes; this is the time a moderate-sized 
 
 21 
 
fowl will take. Take up the bird, remove the skewer and 
 string and put it on a hot dish. Prepare some gravy as directed 
 for roast meat. Garnish with watercress and serve with bread 
 sauce. 
 
 BOILED CHICKEN. 
 
 Careful cooks have always boiled fowls and chickens by 
 previously wrapping them up in buttered paper, but boiling 
 them in paper bags is more convenient and certainly cleaner. 
 Procure the bird to be boiled ready trussed for boiling; rub 
 the outside with a cut lemon, then put it in a well-buttered 
 paper bag with a sliced onion, a piece of celery, a small peeled 
 onion stuck with a clove and a small bunch of herbs, parsley, 
 etc.; add also about a pint of salted water; fold in the bag and 
 fasten well with wire clips, or, if, preferred, tie up the end with 
 string. Put it on a grid shelf in a moderately-heated oven for 
 about an hour or less, according to the size of the bird. Serve 
 the chicken on a^iot dish with its gravy or liquor. 
 
 CHICKEN FRICASSEE, WITH MUSHROOMS. 
 
 Cut a tender chicken into the usual joints, trim each neatly, 
 and cut off any projecting bones. Season with salt and pepper 
 and sprinkle over with very little flour, then dip each piece 
 of chicken into clarified butter and slip into a well-oiled paper 
 bag, together with a handful of finely sliced preserved mush- 
 rooms, also a small onion stuck with a clove, half a carrot 
 and a bouquet of parsley; pour over about a gill of stock. Close 
 up the end of the bag, fold over and fasten with clips, then 
 place on a wire grid and cook in a moderate oven from 35 to 
 40 minutes, according to quantity cooked. Stir a yolk of egg 
 in a small basin with three tablespoonfuls of cream. To this 
 add the strained juice of half a lemon. Take the pieces of 
 chicken out of the bag and dress them on a hot dish with the 
 mushrooms. Remove the onion, carrot and parsley and strain 
 the liquor remaining in the bag into the yolk of egg, etc. Mix 
 thoroughly and pour over the chicken. Sprinkle with a little 
 finely-chopped parsley and garnish with fleurons (half moons 
 of puff pastry) and also, if liked, thin slices of lemon. 
 
 CHICKEN SAUTE. 
 
 Take the legs and wings of a medium-sized chicken and 
 salt and pepper well. Add two or . three sprigs of parsley 
 broken into small pieces, and one small onion chopped fine. 
 Mix together with a piece of butter size of an egg, put into 
 the bag, and cook for 25 minutes. 
 
 RHODE ISLAND TURKEY PLAIN. 
 
 Clean, wash and singe the turkey thoroughly. Add salt to 
 taste together with a quarter pound of butter in the bag. Let 
 cook for an hour and a half. 
 
 STUFFED TURKEY WITH CHESTNUTS. 
 
 Salt the turkey well. Then chop together one onion, one 
 pound of sausage meat, one apple and three sprigs of parsley. 
 Mix in with this one quart of fresh bread crumbs and one 
 
 22 
 
pound of chestnuts. Stuff the turkey and put into the bag, 
 with a quarter pound of butter. Cook for two and one-half 
 hours. 
 
 ROAST QUAIL WITH GRAPES. 
 Clean the quail thoroughly, and cover with pieces of bacon 
 sliced thin. Salt, and put into the bag with a little butter. 
 Cook for 8 minutes Before closing the bag, add one-half pound 
 of fresh Malaga grapes. 
 
 ROAST PLOVER. 
 
 Clean the bird carefully, salt, and cover the breast with 
 thin slices of bacon. Put into the bag and cook for 8 minutes. 
 
 Vegetable Recipes 
 
 ONLY lately has any attempt been made to cook vegetables 
 in paper bags. While it is not advisable to adopt this 
 method for every kind of vegetable, the experiments 
 made have proved that quite a number can be successfully 
 cooked by the paper-bag process, notably so the following: 
 Artichokes, broad beans, Brussels sprouts, beans, carrots, cauli- 
 flower, celeriac, celery, cucumber, endive, chicory, seakale, 
 mushrooms, parsnips, peas, potatoes, salsify and tomatoes. 
 These must in each case be washed, trimmed and prepared the 
 same as for an ordinary cooking process, duly seasoned and 
 placed with a little water, and in some cases, butter as well, in a 
 grease-proof paper bag (sealed up), and put in a moderately- 
 heated oven on an iron grid, not a solid shelf, as is usually 
 found in coal ovens. The heat will thus reach the contents of 
 the bag from all sides and top and bottom. From 15 to 35 
 minutes should be allowed to cook any kind of vegetable; some 
 will take even less time. 
 
 Dried peas, lentils and haricot beans are excellent cooked 
 in paper bags, but they must be allowed to soak for rather 
 longer than usual before cooking them. 
 
 It is well to remember that all vegetables must undergo some 
 kind of preparation, washing, draining, scraping, peeling, etc., 
 before they can be cooked in the correct sense, and unless 
 that is done well the success of a dish is often spoiled, so that 
 the paper bag cannot be of much help unless that is done. 
 
 Always cook the vegetables on the same day on which 
 they are prepared and wanted for table. 
 
 Vegetables of strong flavor, which include almost every 
 kind of green vegetable, are not recommended to be cooked 
 in a paper bag. They should be cooked in a large quantity of 
 water, sufficient to well cover the articles to be cooked. 
 
 The water in which they are cooked must be well seasoned 
 with salt. About a teaspoonful to every quart of water is the 
 average proportion used. 
 
 As a much smaller quantity of water is used by the paper 
 bag system than by the ordinary way, the liquor in which 
 vegetables have been cooked is valuable and should be made 
 use of. 
 
 23 
 
BROAD BEANS. 
 
 This is an excellent way of cooking young broad beans: shell 
 them and put the beans with salted water in a buttered paper 
 bag, seal it up and cook on a grid shelf for 20 minutes in a 
 moderate oven. Mix a little of the stock or liquor of the beans 
 and a tablespoonful of cream with the yolk of an egg, and 
 add a little chopped parsley and a few drops of lemon juice. 
 Dish up the beans and pour over the prepared sauce. 
 
 BAKED POTATOES. 
 
 Wash and scrape, or peel thinly, one to one and one-halt 
 pounds of new potatoes; parboil them for a few minutes in 
 salted water; then drain, sprinkle over with butter and put 
 them into a buttered grease-proof paper bag. Fasten the bag 
 securely and place on a grid or trivet in a hot oven and bake 
 for 25 or 30 minutes. 
 
 POTATO CHIPS. 
 
 Wash and peel thinly four or five potatoes and cut them 
 into very thin slices. Put them on a cloth and drain thoroughly 
 so as to absorb all the moisture. Have ready a well-buttered, 
 paper bag, put in the prepared potato chips and close up the 
 bag. Fasten the end with clips and place on a grid shelf in a 
 hot oven. Cook thus for about fifteen minutes, turning the 
 once or twice during this period. The potato chips will 
 be found quite crisp by this time. Open the bag, season the 
 chips with fine salt and dish them up. 
 
 SAUTE POTATOES. 
 
 This is an excellent way of reheating cold potatoes. If 
 the potatoes are not peeled, peel them and slice them thinly, 
 season with salt and pepper. Have ready a parjer bag of the 
 desired size; pour over the sliced potatoes a liberal quantity 
 of melted butter and put them in a well-buttered paper bag, 
 fasten the end, place it on a grid shelf and cook in a fairly hot 
 oven about 18 or 20 minutes. Turn the' bag several times. 
 
 POTATOES AU MAITRE D'HOTEL 
 
 Cut some cold potatoes into slices, not too thin; season 
 them with salt and pepper and a little nutmeg. Sprinkle over 
 half a tablespoonful of flour to each pound of potatoes, also 
 a tablespoonful of oil or butter, then put them in a buttered 
 paper bag with a gill and a half of milk. Close up the bag 
 securely and place it on a wire grid in a moderately heated 
 oven for about 20 minutes. Slit open the bag and put the 
 potatoes with the sauce on a hot dish. Sprinkle over some 
 finely chopped parsley and serve. 
 
 TOMATOES WITH BACON. 
 
 Remove the stems from six or eight ripe but firm tomatoes, 
 wipe them and dip each in hot water for a few minutes, then 
 skin carefully. Cut half a pound of bacon into thin slice-, 
 pat out each slice and roll up half a tomato in each, after having 
 seasoned them with salt and pepper and sprinkled over a little 
 chopped parsley. Place carefully in a greased paper bag, fold 
 over the end of the bag and fasten with clips or large pins, then 
 
put it on a grid shelf in a hot oven and cook for about 15 
 minutes. Break or slit the bag, put the contents carefully on 
 a hot dish and serve. 
 
 BAKED TOMATOES. 
 
 Cut six tomatoes into halves, season them with pepper and 
 salt and sprinkle bread crumbs over them; put small pieces 
 of butter here and there on them. Place them in a buttered 
 paper bag, close it up securely, put it on a wire grid and bake 
 in a fairly hot oven for about 20 minutes. Dish up the tomatoes 
 and serve hot. 
 
 BOILED RICE. 
 
 Rice can be satisfactorily cooked in a paper bag. After 
 picking it over and washing it in several waters it should be 
 soaked for several hours. It is then put in a well-greased 
 paper bag with water, proportion being half a pint of water 
 to four ounces of rice; fold in and fasten the end of the bag, 
 put it on a grid shelf and cook in a moderate oven for about 
 25 minutes. 
 
 GREEN PEAS. 
 
 Shell one pint of green peas, put into a quart-sized paper 
 bag, previously buttered, add half a teaspoonful of salt, a sprig 
 of green mint, and about a gill of water; fold the ends of the 
 bag carefully and clip tightly, place it on a grid shelf in a 
 moderate oven and cook for about 35 minutes. To serve, slit 
 open the paper bag and pour the peas on to a hot dish. 
 
 SAVOURY CABBAGE. 
 
 Wash and trim a young cabbage, remove the stalk portion, 
 and cut the remainder into shreds. Take three slices of streaky 
 bacon and cut them crossways into strips; mix these with the 
 cabbage, season with salt, and put all in* a buttered paper 
 bag, with about three-quarters of a pint of water and a tea- 
 spoonful of bicarbonate of soda. Close up the bag securely, 
 place it on a wire grid, and cook in a moderately heated oven 
 for about 40 minutes; dish up the cabbage and serve hot. 
 
 STUFFED TOMATOES. 
 
 Cut the tops off from six large ripe tomatoes, and seed and 
 skin them. Chop separately one small onion, two hard-boiled 
 eggs, two tomatoes and several sprigs of parsley. Then mix 
 all together and salt and pepper thoroughly. Then mix together 
 three tablespoons of fresh bread crumbs and one raw egg, 
 and stir this into the whole. Stuff the tomatoes, put the tops 
 on, and put into the bag with butter size of an egg. Let cook 
 from 15 to 20 minutes. 
 
 TOMATOES AU GRATIN. 
 
 Cut in two and seed six tomatoes and put in the same 
 ingredients as above, but add two tablespoons of grated cheese. 
 Stuff, and add a pinch of fresh bread crumbs on top of each 
 tomato. Put into the bag with a small piece of butter, and 
 cook for 15 minutes in hot oven. 
 
 25 
 
TOMATOES IN BUTTER. 
 
 Cut six large tomatoes in half, skin, seed, and salt and 
 pepper well. Add parsley in small quantities. Butter each one 
 thoroughly outside and in, put into the bag and let cook 12 
 minutes. 
 
 MUSHROOMS ON TOAST. 
 
 Toast lightly and butter two slices of bread. Place eight 
 mushrooms on each and salt and pepper to taste. Put into the 
 bag and cook for 8 minutes. 
 
 MUSHROOMS IN CREAM. 
 
 Clean and skin eighteen mushrooms, and salt and pepper 
 well. Add half a pint of thick cream together with butter 
 size of an egg. Put into the bag and cook 15 minutes. 
 
 SUMMER SQUASH IN BUTTER. 
 
 Cut a medium-sized squash into narrow strips, about half 
 an inch in width, salt and pepper each carefully, and put into 
 the bag. Add a piece of butter size of an egg, and cook for 
 30 minutes. 
 
 GREEN CORN PLAIN. 
 
 Let the inside husk remain on two full ears of corn. Add 
 a pinch of salt to each, and one glass of water in the bag. 
 Cook for 40 minutes. 
 
 CORN WITH GREEN PEPPERS. 
 
 Take one can of corn and mix well with one green pepper 
 sliced thin. Add salt to taste and half a pint of thick cream. 
 Put into the bag and cook for 20 minutes. 
 
 CORN IN BUTTER. 
 
 To a can of corn add salt and pepper, with butter size of an 
 egg- Cook the whole in the bag for IS minutes. 
 
 GREEN PEAS PLAIN. 
 
 Take one pint of peas, add one glass of water and salt well. 
 Put into the bag and cook one hour. 
 
 (String beans may be cooked in the same manner.) 
 
 SPINACH. 
 
 Clean and dry thoroughly two quarts of spinach. Sprinkle 
 with salt, add a pinch of sugar, and put into the bag. Cook for 
 forty minutes, then take the bag from the oven and place 
 a piece of butter size of an egg in a hole in the center of th? 
 spinach. It is then ready to serve. 
 
 HASHED POTATOES IN CREAM. 
 
 Peel and hash three boiled potatoes, salt well, add half a 
 pint of thick cream, put the whole into the bag and let cook 
 for 10 minutes. 
 
 EGGS AND SPINACH. 
 
 Take a pint of dry spinach, chopped fine, and put into a 
 small saucepan. Add a piece of butter, size of an egg, and two 
 
 2fi 
 
or three tablespoons of thick cream, according to the con- 
 sistency of the spinach. Cook for five minutes. Then take four 
 tablespoons of the chopped spinach in cream, add a pinch of 
 salt, and put into the bag. Break two eggs over the prepara- 
 tion, close the bag, and cook for two minutes. 
 
 EGGS WITH ASPARAGUS TIPS. 
 
 Melt a piece of butter the size of an egg in a saucepan, 
 add a can of asparagus tips, together with one tablespoonful 
 of thick cream. Stir well for five minutes, and put into the bag. 
 Break two eggs over the asparagus, close the bag and cook for 
 two minutes. 
 
 Dessert Recipes. 
 
 PUFF PASTE. 
 
 Sift half a pound of flour onto a pastry board, make a well 
 in the centre, add a pinch of salt, one teaspoonful of lemon 
 juice and about a gill of cold water. Knead the paste thoroughly 
 and roll out into an oblong strip. Next put six ounces of fresh 
 butter into a cloth, knead a little so as to squeeze out any 
 moisture, and shape it into a flat cake. Place the butter in the 
 centre of the prepared paste, wet the edges with a brush dipped 
 in cold water and fold over so as to completely inclose the 
 butter. Now roll it out very carefully, fold it into three and roll 
 out into an oblong shape again; continue this about four or five 
 times, setting the paste aside in a cool place for about 15 minutes 
 between each turn. Before using it should be allowed to stand 
 for at least half an hour. 
 
 RASPBERRY AND CURRANT TARTLETS. 
 
 -Roll out, not too thinly, half a pound or more of puff paste, 
 and line with it the required number of small pastry hoops or 
 tartlet moulds. Fill these with rice or dried peas and slip into 
 a paper bag; prick the top of the bag with a skewer, and bake 
 on a grid in a moderate oven for about 12 minut'es, or until the 
 paste has acquired a golden color. Take out the rice or j>eas 
 and fill the tartlet crusts with prepared raspberries and currants; 
 pour over a little prepared syrup and place in the oven again 
 for a few minutes to get hot. Sprinkle over with powdered 
 sugar and serve. 
 
 FRENCH CHERRY TARTS. 
 
 Roll out thinly some puff paste, and line with it a large pastry 
 hoop or flat cake tin. Fill this with stoned cherries and sprinkle 
 over with castor sugar mixed with a little ground cinnamon. 
 Slip this into a paper bag, fold in the ends and fasten with clips, 
 and bake for about 15 to 20 minutes. When baked, take out 
 of the bag, pour over some well-reduced syrup, and serve. 
 
 SV/EET BANANA PASTIES. 
 Roll out some rough puff paste and cut it into oblong 
 pieces or squares of even size. Spread the centre of each piece 
 
 27 
 
of paste with a little apricot marmalade, upon this put half a 
 banana not too ripe, and sprinkle over with powdered sugar 
 mixed with ground cinnamon. Wet the edges of the paste, fold 
 over and press the ends. Now brush over with a little milk 
 and sprinkle with powdered sugar. Then place the prepared 
 pasties in a buttered paper bag and bake on a grid shelf in a 
 fairly hot oven for from 10 to 12 minutes. 
 
 CURRANT CAKE. 
 
 Get ready the following ingredients: half a pound of flour, 
 one large teaspoonful of baking powder, a pinch of salt, three 
 ounces of butter, two eggs, four ounces of sugar, four ounces 
 of currants and about half a teacup of milk. 
 
 Mix the flour, salt and baking powder, rub in the butter, 
 add the sugar ancL cleaned currants. Make into a fairly stiff 
 paste, with the eggs and milk previously beaten up. Bake for 
 about 25 minutes in a well-buttered paper bag, placed on a 
 wire grid in a fairly hot oven. 
 
 APPLES IN BUTTER. 
 
 Take two green apples, core them, and put a teaspoon of 
 sugar in each core.. Put them into the bag, add a little butter, 
 and two tablespoons of water. Cook 20 to 30 minutes. 
 
 APPLE DUMPLINGS. 
 
 For the dumplings, take one pound of flour, two quarts 
 of water, one-third pound of lard, two-thirds pound of butter, 
 one tablespoon of sugar, and a pinch of salt. Mix these together, 
 then beat together the yolk of one egg and half a pint of 
 milk. With the latter paint the dumplings with a light brush. 
 Peel two large green apples, core and sugar them. Add a 
 small piece of butter, and put them into the dumplings. Put 
 into the bag, with two tablespoons of water, and cook 30 to 35 
 minutes. 
 
 BREAD PUDDING. 
 
 To one quart of hot milk, stir in three or four ounces of 
 sugar. Then add three eggs well beaten and a few drops of 
 vanilla. Put into the bag one quart of white bread cut into 
 one-inch cubes- together with two ounces of raisins, and pour 
 the above over all. Cook for 8 minutes. 
 
 FARINA PUDDING. 
 
 To one and one-half pints of hot milk, add one-quarter pound 
 of farina and two ounces of sugar. Mix the milk and sugar first. 
 Cook for 8 minutes. Then add four eggs, well beaten, and mix 
 the whole together. Put into the bag and cook for 10 minutes. 
 
 TAPIOCA PUDDING. 
 
 Dissolve three ounces of sugar in a pint of hot milk, and add 
 a pinch of salt. Then put in a quarter pound of tapioca and 
 one egg well beaten. Put the whole into the bag and cook for 
 30 minutes. 
 
 LEMON DUMPLINGS. 
 
 Four ounces of bread crumbs, same of chopped suet; add 
 powdered sugar, one lemon and the rind grated, mix with one 
 
 28 
 
egg, make into dumplings. Put into a buttered paper bag, and 
 cook for 10 minutes. Serve with maple syrup and honey. 
 
 TAPIOCA PUDDING. 
 
 Take three-quarters of a pint of milk, one ounce of crushed 
 or flaked tapioca, one ounce of castor sugar, one egg, flavoring 
 essence. Put the tapioca to soak in hot milk for 20 minutes, 
 then add the sugar and the beaten egg, also a few drops of 
 flavoring essence. Butter a shallow pie dish, pour in the 
 mixture, then put it in a paper bag, fold the end to close up 
 stcurely, and bake for about 20 minutes. 
 
 HOMINY PUDDING. 
 
 Put two ounces of hominy into a basin and pour over three- 
 quarters of a pint of boiling milk and let it soak for half an 
 hour. Beat in one egg, then add half an ounce of shredded 
 beef suet and one ounce of castor sugar, also a few drops of 
 flavoring essence. Pour the mixture into a greased shallow 
 pie dish, then place it in a paper bag, fold in the end to close 
 up securely with clips, place on a grid shelf in a fairly fast 
 oven and bake for 15 minutes. 
 
 COCOANUT PUDDING. 
 
 Take four ounces of grated fresh cocoanut, with two ounces 
 of castor sugar, creamed up with two ounces of butter, stir 
 well, add two ounces of cake crumbs, also the whisked whites 
 of three eggs, half a wineglassful of sherry or brandy, and 
 half a teaspoonful of orange water. Line the edges of a shallow 
 pie dish with puff paste, pour in the mixture, sprinkle over with 
 castor sugar, then place the dish in a paper bag, seal it up well, 
 and put it on a wire grid shelf and bake in a moderate oven for 
 about 35 minutes. 
 
 BAKED APPLE DUMPLINGS. 
 
 Get ready the following ingredients: half a pound of flour, 
 quarter of a pound of butter, half a teaspoonful of baking 
 powder, six small cooking apples, brown sugar, and two ounces 
 of currants. Sift the flour with the baking powder into a basin, 
 add a pinch of salt, and rub in the butter lightly; moisten with 
 enough water to make a stiff smooth paste. Peel and core the 
 apples, roll out the paste about a sixth of an inch thick, cut out 
 twelve rounds, each large enough to wrap up half an apple; 
 put a teaspoonful of moist sugar and a few currants in the 
 cavity of each apple, wet the edges of the paste, and wrap the 
 apples in the paste, using two rounds for each. Care must be 
 taken, so that the edges are well joined, brush over with water, 
 sprinkle with castor sugar, place the prepared dumplings in 
 a well-greased paper bag on a wire, grid, prick the paper here 
 and there with a fork, and bake in a fairly hot oven for about 
 30 minutes. 
 
 BAKED APPLES. 
 
 Peel four or five ripe apples and slice lengthwise, or divide 
 each with a cutter, and fill the cavities with currants and 
 powdered sugar, pour a little melted butter over each apple, 
 
 29 
 
and place them in a buttered paper bag, close it up securely, 
 put it on a wire grid and bake in a moderate oven for 20 
 
 minutes. 
 
 BAKED ROLY PUDDING. . 
 
 Rub three ounces of beef dripping into half a pound of 
 flour and mix with milk or water to a fairly stiff paste. Roll 
 it out on a floured board and spread thinly with jam. Roll it 
 up carefully, put it in a well-buttered paper bag, and bake on 
 a grid shelf for about three-quarters of an hour in a moderate 
 oven. 
 
 BANANA SOUFFLE. 
 
 Take four bananas, not overripe, peel them, put them in 
 a pie dish, and pour over a little lemon juice. Have ready a 
 buttered souffle #dish. Separate the yolks from two eggs, 
 adding two ounces of castor sugar, and beat up to a cream. 
 Next cream up in a basin two ounces of fresh butter, add slowly 
 two ounces of sifted flour, then stir in the yolk of eggs. When 
 well mixed add the bananas, previously passed through a sieve. 
 Beat all together, lastly add the stiffly beaten whites of eggs. 
 Put the souffle quickly in a paper bag, fold and fasten the end 
 of the bag with clips. Bake in a hot oven for about 20 minutes. 
 Send the souffle to table quickly. 
 
 Bananas served in this way can be easily digested by the 
 most delicate person, and are always received with delight. 
 
 ORANGE CAKE. 
 
 Take two eggs, their weight in butter, powdered sugar and 
 ordinary flour, the grated rind of two oranges and one table- 
 spoonful of milk. 
 
 Beat up the eggs, cream together the butter and the sugar; 
 mix the flour with the baking powder; add the flour and the 
 eggs alternately to the creamed butter, mix well, then stir 
 in the orange rind. Pour into a buttered and floured paper bag, 
 close up the end and fasten with clips and bake on a wire tray 
 in a moderately heated oven for about 18 minutes. 
 
TIME TABLE 
 
 FISH 
 
 7 lbs 50 minutes 
 
 3 " 30 
 
 1 " 18 
 
 X A " or filleted fish 6 
 
 MEATS 
 
 Beef. 9 lbs 1^ hours 
 
 4 " I 
 
 3 " 45 minutes 
 
 Short Ribs of beef 40 
 
 Veal, 7 lbs 1% hours 
 
 chops 35 minutes 
 
 kidneys 25 
 
 Pork. 3 to 4 lbs 1 hour 
 
 " tenderloin 45 minutes 
 
 chops 45 
 
 sliced ham 25 
 
 Spare Ribs 45 
 
 Mutton or Lamb— leg 8 lbs 1% hours 
 
 — '* 3 to 4 lbs 1 
 
 — shoulder, 5 lbs 1 
 
 — 3 " 50 minutes 
 
 chops 20 " 
 
 loin 1 Y 2 hours 
 
 Lamb Kidneys 25 minutes 
 
 Braised calves liver (whole) 1 hour 
 
 Calves liver and bacon 30 minutes 
 
 Hamburg Steak 25 
 
 POULTRY 
 
 Chicken, large ' 1 hour 
 
 Young Chicken 40 minutes 
 
 Spring " 25 
 
 Old " • 1% hours 
 
 Duck 35 minutes 
 
 Old Duck iK hours 
 
 Turkey (stuffed) 16X18 lbs 2 hours 
 
 (not stuffed) 1% '] 
 
 Goose (young one) J K 
 
 (ordinary size) J /2 
 
 Pigeon (young) 12 minutes 
 
 (old) 30 
 
 10 minutes should be allowed for Quail and all kinds of small birds. 
 
 VEGETABLES 
 
 Peas 40 minutes 
 
 Small Onions 30 
 
 Stuffed Tomatoes 25 
 
 Spinach— no liquid but moisture remaining after washing 30 minutes 
 
 -r, 4. ,. J Pared, around roast, 1 hour 
 
 Potatoes -j Baked ! •' 
 
 Bread 50 to 60 minutes 
 
 Rolls 25 
 
 Pastry, etc., allow 10 minutes less than any other method. 
 
and place them in a buttered pap«r bag, close it up securely, 
 put it on a wire grid and bake in a moderate oven for 20 
 minutes. 
 
 BAKED ROLY PUDDING. . 
 
 Rub three ounces of beef dripping into half a pound of 
 flour and mix with milk or water to a fairly stiff paste- Roll 
 it out on a floured board and spread thinly with jam. Roll it 
 up carefully, put it in a well-buttered paper bag, and bake on 
 a grid shelf for about three-quarters of an hour in a moderate 
 oven. 
 
 BANANA SOUFFLE. 
 
 Take four bananas, not overripe, peel them, put them in 
 a pie dish, and pour over a little lemon juice. Have ready a 
 buttered souffle #dish. Separate the yolks from two eggs, 
 adding two ounces of castor sugar, and beat up to a cream. 
 Next cream up in a basin two ounces of fresh butter, add slowly 
 two ounces of sifted flour, then stir in the yolk of eggs. When 
 well mixed add the bananas, previously passed through a sieve. 
 Beat all together, lastly add the stiffly beaten whites of eggs. 
 Put the souffle quickly in a paper bag, fold and fasten the end 
 of the bag with clips. Rake in a hot oven for about 20 minutes. 
 Send the souffle to table quickly. 
 
 Bananas served in this way can be easily digested by the 
 most delicate person, and are always received with delight. 
 
 ORANGE CAKE. 
 
 Take two eggs, their weight in butter, powdered sugar and 
 ordinary flour, the grated rind of two oranges and one table- 
 spoonful of milk. 
 
 Beat up the eggs, cream together the butter and the sugar; 
 mix the flour with the baking powder; add the flour and the 
 eggs alternately to the creamed butter, mix well, then stir 
 in the orange rind. Pour into a buttered and floured paper bag, 
 close up the end and fasten with clips and bake on a wire tray 
 in a moderately heated oven for about 18 minutes. 
 
TIME TABLE 
 
 FISH 
 
 7 lbs ?0 minutes 
 
 3 " 30 
 
 I " 18 
 
 Vi " or filleted fish 6 
 
 MEATS 
 
 Beef, 9 lbs i% hours 
 
 4 " I 
 
 3 ' 45 minutes 
 
 Short Ribs of beef 40 
 
 Veal, 7 lbs 1% hours 
 
 chops 35 minutes 
 
 kidneys 25 
 
 Pork, 3 to 4 lbs 1 hour 
 
 tenderloin 45 minutes 
 
 chops 45 
 
 sliced ham 25 " 
 
 Spare Ribs 45 " 
 
 Mutton or Lamb— leg 8 lbs i l / 2 hours 
 
 — " 3 to 4 lbs 1 
 
 — shoulder, 5 lbs 1 
 
 — 3 " 50 minutes 
 
 chops 20 " 
 
 loin 1 Yz hours 
 
 Lamb Kidneys 25 minutes 
 
 Braised calves liver (whole) 1 hour 
 
 Calves liver and bacon 30 minutes 
 
 Hamburg Steak 25 
 
 POULTRY 
 
 Chicken, large ■ 1 hour 
 
 Young Chicken , 40 minutes 
 
 Spring " 25 
 
 Old " • 1 V\ hours 
 
 Duck 35 minutes 
 
 Old Duck \V\ hours 
 
 Turkey (stuffed) 16X18 lbs 2 hours 
 
 (not stuffed) i/^ '] 
 
 Goose (young one) J % 
 
 (ordinary size) *% 
 
 Pigeon (young) 12 minutes 
 
 (old) 30 
 
 10 minutes should be allowed for Quail and all kinds of small birds. 
 
 VEGETABLES 
 
 p eas 40 minutes 
 
 Small Onions 30 
 
 Stuffed Tomatoes 25 
 
 Spinach— no liquid but moisture remaining after washing 30 minutes 
 
 •p~*.,*-~*,o J Pared, around roast 1 h°. ur 
 
 Potatoes i Baked 
 
 Bread 50 to 60 minutes 
 
 Rolls 25 
 
 Pastry, etc., allow 10 minutes less than any other method. 
 
 31 
 
APR 15 1912 
 
 LIBRARY OF CONGRESS 
 
 014 631 775 3