PAPER BAG COOKERY.

Dominion, Volume 4, Issue 1198, 5 August 1911, Page 11

PAPER BAG COOKERY.

Mrs. Glcnnen, Principal of tho Melbourne Domestic Training College, has been giving demonstratipns of paper-bag cookery in Sydney, demonstrations in which tho greatest hneVest has been displayed. Among tho important points to which slio drew attention 'were the following:—

The stove should be heated about ton minutes before receiving the bags. After the food is once in tho oven there is nothing more to be uouo to it. If it is a joint or poultry, no basting is required, li' a boiled pudding should lie desired, tho basin containing tne ingredients is placed in the bag, together with a couple of tablespoomuls of water, the entrance is cupped together, and the whom is loit lur a coup;e of Hours to cu-ok slowly. Mrs. Giennen laid special stress upon tho paper usud being a pure vegetable parchment, iree from injurious constituents, and the success oi her demonstration was an evidence of its great suitability. The following are a few recipes which have found favour among users of the paper cooking bag in London: — Roast Beel—Dust the joint liberally with flour to which a seasoning of pepper and salt has been added. Put the meat into the proportionately-sized buttered uag and cook steadily for a period varying according'to the size of the joint, thus an 181b. joint "will take hours, and a 91b. joint will take li hours, and a 31b. joint three-quarters of an hour. There will be plenty of succulent gravv, and the meat will bo. thoroughly well cooked,, juicy, and tender. There is nothing so good with roast beef as horse radish

sauce and baked potatoes. Yorkshire Pudding.—Make the batter in the usual way, then pour it into a wellgreascd shallow tin—a round one if possible, as corners are to be avoided in bog cookery. Put the tin into the bag, and let the pudding get crisp and brown outside. Potatoes.—The ordinary boiled potato is very easily managed. They must be well mashed and placed in a thoroughly greased bag very wet, as they come from the washing. They require no water in the bag, because they are cooked in their own steam. They -.take about 25 minutes to cook; but their readiness can always be proved by 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, it gives forth no smell, whereas every housewife knows the disagreeable odour prevailing in tho kitchen and too often throughout the house when it'is cooked in the ordinary way. Grease the bag well, cut the cabbago 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 put directly into tho bag. It will take from twentyfive 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 4 1700 by Mine, de Maintenon, a Court favourite of ICing Louis XIV. Cut and trim mutton cutlets, beat them flat with a chopper or. cutlet bat; chop some parsley very small, add thyme and a minced shallot, pepper and salt; egg tho cutlets, - dip them in the mixture, slip them into a buttered bag, and cook them for ten minutes. • This is an historic dish, and is very good for thoso who suffer .from indigestion. Victoria Pudding.—Line a shallow round tin with .puff paste put a layer of the best orange marmalade at the bottom. Take three ounces o' lump sugar, four eggs-(three will do), leaving out ono white; -mix thoroughly together, lay it on the marmalade. ' Slide the tin into a buttered bag, and cook fcr fifty minites. Then take it out, and in the meantime have ready the. whi'c of one erg beaten to a lip-ht froth. .Put this'ori the top of the rmddinor. This w.n a. very favourits pudding of Queen Victoria.

In regard to tiic cooking of cabbage, it is rather interesting to notice that there appears to ho a divergence of opinion as to cooking it in naner. lings. At the Auckland Technical School it is not approver! of, the strong odour of the cabbage being enclosed within the bag, having a bad effect, upon the results. The authority there stated that an open pot is .needed for cooking it. .^■"Ladies,osv;ill'. be interested to,-.noto that' Mrs. Itolleston has just received from England a very large assortment of Hair Goods, made of the best quality English hair, including switches suitable for-hair-ijressing in the newest' styles, -which each purchaser will be taught gratis. Goods Bold at English prices, 250 Lambton Quay, opp. The Economic. The Duke of Westminster, while playing polo in a match between Eton and 01(1 Cantabs at Keehampton met with a' serious accident. His pony came into collision with that of Lord Wodehouse, and both riders were bowled over. • On being picked up it was found ho had a dislocated shoulder, the ligaments being torn. Medical assistance was at once forthcoming, and after being treated the Duke was enabled to mako the journey to Grosvenor Houso by motor-car. Lord Wodehouse oscapcd with a shaking, and was able to resume participation in the game, which ended in a win for Eton by eight goals to the.Old Cantabs' three.