PAPER BAG COOKERY.

Dominion, Volume 4, Issue 1168, 1 July 1911, Page 17

PAPER BAG COOKERY.

31 SEPARATE DISHES. M. Soyer, the clief of Brooks's Club, who has set his heart on revolutionising the world's culinary practice, gave a demonstration of paper bag cookery at Jnles's Restaurant, Jermyn Street, London.

, Round a table in a little room, which opens out of the cavernous, restaurant, kitchen stood a score .vrtf^h'pusevrijrasrand about tho same number of white-capped and white-ccated cooks while the newwizard of the kitchen performed his "miracle's. - - ■ -

The particular task which M. Soyor had set himself was to cook an eight-conrso dinner within the hour. This entailed the preparation for the oven, and the actual baking, of 31 separate dishes, including fish, entrees, vegetables, joints, and sweets. Perhaps the most, surprising thing of all was the manner in which boiling and stewing may be performed in tho accommodating bags. Into one M. Soyer popped a pound of chopped mutton, a little seasoning, and brcakfastcupfulof water, afterward sealing the opening by folding if over. After being in the oven for 40 minutes out came the mixture as a delicious stew, still enclosed in the bag, which had. retained the sundry flavourings. ■ X chicken "boiled" with the help of a teacupfnl of water was particularly delicious. The etceteras were a little rice, onion, carrot, herbs, mushroom, pepper, and salt. Time, lOmiu. in a slow oven.

. Cod was simply "boiled" in its own. juice, which, when the paper bag was opened, poured oiit in astonishing quantity. Peas were proved to keep their colour with tho addition of n little.sugar only, apples turned into soft snowballs without 'breaking, and puff pastry camo out of its bag crisp and brown. •Ul of the 31 dishes were got into the oven in 50 minutes, and the. majority had reappeared ready for the table before the expiration of tho hour..