PAPER BAG COOKERY.

Stratford Evening Post, Volume XXIX, Issue 139, 4 August 1911, Page 2

PAPER BAG COOKERY.

EAGERLY TAKEN :UP IN AUCKLAND. HOW TO WORK THE PROCESS Paper bag cookery, which in a few weeks has taken Australia by storm has made its appearance in Auckland and bids fair to become almost a craze . A leading local firm of grocers has got in a large stock of the special grease-proof paper and commenced making it into bags, of wind some thousands have already been sold, the demand being ,at times almost more than the firm could supply The paper used is not unlike butterpaper, but 'stout and evidently strong enough for its purpose. The bags arc made in three sizes, to accommodate anything from a couple of chops to a largo joint. According to the directions issued, the food should bo placed in tiie bag. allowing a moderate amount of space and the mouth folded oyer , twice and secured by a couple of pins or clips. The bag is then placed upon a gridiron in a moderately hot oven and allowed to remain for a specified time. It appears that tli.e hgg must never bo placed direct on the oven shelf, otherwise the paper is sure to burn, and the contents are likely to be cooked unevenly. If the specially prepared bags arc not available, others made of fairly stout, pure, white paper may be used, if they are greased inside with butter, lard or dripping, according to the nature of the contents. Only pure starch paste may be used in making the bags. TRIED AT THE TECHINICAL COLLEGE.

Mr George George, director of Auckland Technical College, was approached by a “Star” reporter in reference to the new system of cookery. A number of experiments had been conducted at the Technical College, said Mr George, with pretty general success. Miss Renwick, who had just arrived from England to take charge of the domestic science department, had had charge, and the results showed that the method had certain claims to consideration, though it also had certain drawbacks. The chief advantages claimed for it were that the' washing of dishes was rendered unnecessary, and that the food was more evently conked. In the case of moat, it would appear that the paper bag was somewhat superior to the ordinary roasting dish, though the time required for cooking was much longer. A cooler oven had to be used, otherwise the bag would be burnt. The meat so cooked had a different flavour from that roasted in the ordinary way, being more like that cooked by the steaming process. Again, the washing of dishes was not altogether done away with, as a dish had to be used for making the gravy. The most noticeable feature of the paper bag method was that slow conking was required to avoid burning the hag, and it seemed to him that the lungs given on tiie printed direction sheets wore much ton short. He could not see that much was to bo gained by cooking vegetables and sweets in bags; indeed, some vegetables, cabbage for example, must be cooked in an open pot, so that tin* vapour could gel away; otherwise I lit* colour and flavour would be decidedly objectionable. Miss Renwick had told him that when she tuft England the craze was rather on the wane, and he was inclined to believe that it would lie dropped in u little while. At present the cookery pupils at Hie Technical College wen- being im.traded in this, method nl conking, and a public demonstration would be given shortlv.