CHAPTER I._Standard Paper-Bag Cookery

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Transcriber's note:

This book was written long ago when safety standards were

much more fluid. Please do NOT try these at home, or anywhere

else.

Text enclosed by underscores is in italics (_italics_).

Text enclosed by equal signs is in bold face (=bold=).

The reader is likely to be confused by the chapter numbering.

In the original book, the Table of Contents listed the Foreword

and Introduction as Chapter I, but in the text itself the

Foreward and Introduction has no chapter number, and chapter

numbering begins with What is Paper Bag Cookery? (Chapter

II in the Table of Contents but Chapter I in the text). The

confusion gets worse, because TWO chapters (Pastry and Short

Cakes) are numbered Chapter XXI in the text! After that the

numbers of the remaining chapters differ from the Table of

Contents by two.

STANDARD PAPER-BAG COOKERY

EMMA PADDOCK TELFORD

Adapted to the Needs of American Housewives

Now good digestion wait on appetite, and health on both,

Macbeth III, 4.

STANDARD PAPER-BAG COOKERY

EMMA PADDOCK TELFORD

Household Editor of _The Delineator_, _New Ideas_, and _The Designer_

New York

Cupples & Leon Company

CONTENTS

CHAPTER PAGE

I. FOREWORD AND INTRODUCTION 7

II. WHAT IS PAPER BAG COOKERY 9

III. GENERAL DIRECTIONS 12

IV. TIME TABLE 16

V. APPETIZERS AND RELISHES 18

VI. SOUP ACCESSORIES 23

VII. SHELL FISH 25

VIII. FISH 31

IX. FISH SAUCE 42

X. POULTRY AND GAME 47

XI. BEEF 61

XII. LAMB AND MUTTON 67

XIII. PORK IN VARIED FORMS 70

XIV. VEAL 74

XV. SAUCES AND GRAVIES 78

XVI. RECOOKED DISHES 83

XVII. CHEESE AND EGG DISHES 87

XVIII. VEGETABLES 90

XIX. WARM BREADS, BISCUITS, MUFFINS, ETC. 101

XX. CAKES 104

XXI. FRUITS 112

XXII. PASTRY 116

XXIII. SHORT CAKES 123

XXIV. PAPER BAG MENUS 133

XXV. A FEW OF THE EASIEST DISHES FOR BEGINNERS 145

INDEX 147

FOREWORD

IN giving this little book to the public, there has been in mind one

thing--practicability.

The endeavor has been to make the directions for "Paper-bag Cookery" so

clear and concise that even the inexperienced housekeeper may not be

deterred from trying this new-old way of cooking foods delicately,

digestibly, economically.

No one is advised to try dishes--as for instance soups, omelettes,

macaroni and kin,--and many desserts that may better be done by other

methods.

Neither has the author called for strange and divers seasonings and

materials that are only to be found in the kitchens of the mighty and

their attendant chefs.

For the very large family or boarding house, pots and pans need still be

called upon; but for the small family, for the woman who does her own

work and wishes to minimize labor, or for the epicurean but frugal

housewife who looks personally after the details of her own little

establishment, this paper-bag cookery is commended. If this little

volume points the easiest way for the preparation of nice dishes with a

modicum of labor and a saving of time and money, it is all that its

author and compiler asks.

CHAPTER I.

WHAT IS PAPER BAG COOKERY?

THE principles contained in Paper-bag Cookery are not new. Woodsmen and

hunters have known for ages that if they wanted fish or game done to a

turn, a jacket of clay outside the meat which was protected from soil by

leaves or corn husks, gave, on removing the clay case, the very

quintessence of delicate, savory cookery.

Now within the last two years, a series of experiments has resulted in

the perfecting of a system of Paper-bag Cookery that revolutionizes the

old time kitchen drudgery with its unending round of greasy pots and

pans to be taken into account.

The advantages of this method of cooking are manifold. They may be

epitomized thus:

I. It makes food more savory and nutritious.

II. It is sanitary. No dust can reach the article being cooked and, the

cooking accomplished, the bag can be thrown into the stove or kitchen

scrap basket with no temptation for a lazy maid to tuck away a greasy

pan in the dish closet for the delectation of "germs" or roaches.

III. It is economical. Not only does it save the time and strength of

the housewife with no aftermath of dirty cooking dishes to be washed,

but it prevents the shrinkage of meats as caused by ordinary cookery.

Nothing is lost, because there is no evaporation; careful experiments

prove that the weight of the cooked food tallies almost exactly with the

weight of the raw. There is also a great saving of fuel, some claiming

as high as 40 per cent., owing to the less time required in Paper-bag

Cookery. While this may be a generous estimate it is certain that

Paper-bag Cookery takes on the average, one-third less time than other

cooking.

IV. With ordinary care there is no danger of food burning, and no

deterioration in flavor if left in the bag some little time before

serving.

V. It is odorless; a great thing, this, for the flat-dweller who has to

cook in restricted quarters, taking care always that cooking odors do

not permeate the house.

VI. Its price is not prohibitive. Indeed, it is most reasonable.

Paper-bag Cookery calls for no big outlay of money, no patent stove

oven, no complex apparatus or appliances. All that is necessary is an

oven of any sort--coal, gas, electric, wood or oil--a broiler, a paper

bag specially and sanitarily prepared,--grease proof and waterproof,--a

wood cookery dish if the food contains liquid or a number of separate

ingredients, and something to cook therein. Another convenience are the

wire clips for fastening the mouth and corners of the bag, which can be

purchased wherever the bags are sold.

THE KIND OF PAPER BAG TO USE.

While a sheet of heavy foolscap paper made into a bag serves for the

cooking of a single chop--it is self-evident that for larger

proportions, larger bags and bags from strong, absolutely sanitary paper

must be used. While there are bags and bags now upon the market, not all

fulfill these essential conditions. After much experimenting, the

Continental Paper Bag Co., of Rumford, Maine, and New York City, has

succeeded in producing the ideal bag which may now be found in varying

sizes, at all the large house-furnishing stores, grocers, butchers,

etc., or the bags may be ordered direct from headquarters. These bags

are put up in bulk in bundle lots, or in sealed packages of assorted

sizes. Each of the sealed packages contains thirty bags of assorted

sizes with the necessary clips and a small book of recipes with full

directions. Retail price 25 cents a package--fifty packages to a

shipping bundle.

In order to make paper bag cookery of the greatest value to housewives,

both as regards cleanliness and ease of operation, to say nothing of the

many cases where the flavor of the food is actually improved, the author

heartily recommends the use of specially prepared wood cookery dishes.

These dishes are most inexpensive, varying in price from about thirty

for ten cents to six for ten cents, depending upon size. They can be

purchased wherever the paper bags are sold,--department stores, house

furnishing stores, grocery stores, etc., etc., or may be obtained direct

from the Oval Wood Dish Company, Delta, Ohio. The food is placed in the

wood cookery dish and the dish is put into the bag. The advantage lies

in the fact that should the bag break, the food and juices are saved in

the dish and the oven will not be soiled by leakage. Then again, the

food can be removed from the bag when finished with greater ease than

when the dish is not used. The dishes are so cheap that they can be

thrown away with the bag after the food is prepared.