"APPER-BAG COOKING"

Dominion, Volume 5, Issue 1384, 9 March 1912, Page 11

"APPER-BA G COOKING"

This paper-bag food was invented by a French professor, I read. How economical those French can bo! I'thought. I hod oftenly heard how French chof could make stylish inoals out of mere remnants, rhey are famous for deceiving pork till it taste , liko chicken nnd giving boiled codfish the same expression as turtle soup To such genius paper bags.is easy problem.- ( I read this book revorentially. It say for Introduction: "Paper bag 3 when cooked properly contain new flavours you never would imBgino was there. It is considerable nourishing, as none of its jnico escape?. You eim learn to cook one by reading Instructions and becoming utterly fearless." My heart make happy laugh.' I shall cook somo of these paper bags■• for that dear Swingle faniily so they will forgive me for my previous food. So I read this book and learn how do-so. I am incomplete in the American language, but this is how I understand him to say. ■ "How to Cook Paper Bags, "Select ono paper bag which is fresh end tender. Medium-size kind are most delicate, as large-size kind are apt.to be tough, especially in the fall. Butter this bay inside and salt tastefully. ..Use meat Scientific Facts Concerning Hair.— MISS MILSOM, through her genuine preparations, will stop the worst case of falling hair in 48 hours. Sho will nourish the most perished 6calp. and make hair grow. Ladies .and, gentlemen taught care of hair and skin for homo treatment. \No "fakes," no Vibro, no Electricity, no Brushing; Shampooing, Electrolysis, Clipping; Hairdressing taught; Hair Work a speciality. Delightful face treatment, to Teniovo wrinkles and make coarse ■ skin fine and smooth n? velvet. ,. Consultation fffe: Telephone! 814."Miss Milsom, King!s Chambers"(opp. Stewart Dawson's), WelM gton.—Advt.

or whatever pork ohops are in icobox to stuff bag , with. Add one vegetable until satisfied. The bag is now ready to roast. "Next tako one oven. Heat it to hotuoss of about 300 thermometers. Poke Hon. Bag iusido this and see what happens. Occasionally make pock into oven to observe how bag behaves. If Hon. Bag catch aiire,-put out. Do not bo discouraged. ' When he is sufficiently cooked, remove out nnd chop with shears. Serve hot. You will bo surprised to tasto it." I follow this literary directions with faithfulness peculiar to Samurai. First I got one iraall, young pappr bag which formerly contiined sh'iiiK beans. I supposed from what 1 read in that liook that paper bags shpiild.be stuffed -like turkeys to make nicest roast.. So 1 (ill him with following food which I , obtain from icebox:—One pound complete, beefstake knifed into small.pieces; { bottle, tomatoes catch up';, i Representative beets, onions, carrots, ■ and potatus; Plentiful water moistened to taste. . That Swingle kitchen contain one gasstovo of 40 'horse-power, capacity and includes one oven--which ia oasily het up to angry ragd. I light this oven. Groat heat arrive. Then> I' place Hon. Taper Bag- carefully•' in: one drip-pan, 'pour over it some slight water, eo it wouldn't bnrn, and poke inside-oven. 'Then I set.down thoughtful and await the future. ' Mrs.-S. W. . Swingle arrive to kitchen with question-mark expression in her blue eye. •• ' ■'■ .. ■.■ '.'.'• ••.■•" ' '■■' " ■■ "What we'shall have for dinner, Togo?" 'she ask' out'nervely.' .' • .' '.' ■ "Ah.'Mrs. Madam! if I'should tell you, .you woiild-'cease 'o'be surprised.'- . Yet it is ■ something oxalted-1 shall offer you. ..So different from' those.monotonous foods previously experienced!" All this 1 epoke.