(8.) Remember that, since food cooked in a “fireless” without soapstones
is cooked at a lower heat than on a stove, it may not keep quite as well, because
all bacteria may not be killed. Soups and stocks need to be brought to boiling
point again if they are to be kept.
(9.) A person needs to know how to cook before they can use a “fireless.”
All foods are prepared in the same way as for ordinary cooking up to the point
when they are placed in the oven or left on the top of the stove to simmer. No
roasting, baking or boiling can be done without soapstones.
(10.) A person will be wise if, during the first months that a “fireless”
is used, notes in the following way are made:
Food Utensil Used | Time Cooked Over Fire | Time in Fireless | Result
Sa Cn nn eee EEEEEEEEIEEETEa aE
Fireless cooker cook books may be bought, and a book of directions is usually
sold with a cooker.
110 GIRLS’ HOME MANUAL
CHAPTER XXIX.
PAPER BAG COOKERY
Directions.
(1.) Specially prepared paper bags must be procured. They can only be
used once. A bag should contain no hole; if a small hole does occur, mend it
with liquid white of egg or flour dough. .
(2.) All cooking is done in an oven or a fireless cooker with heated soap-
stones.
(3.) The bag must be placed on a cold grid shelf, a trivet or a wire cake
cooler before it is put in the oven. In a “fireless” place it on the cross bars
provided.
(4.) Use a bag larger than the food to be cooked, Grease it inside with
butter, dripping or oil.
(5.) Fasten bag securely at end by three folds and secure with clips. Turn
up the four corners.
(6.) Heat of Oven. This should be about 220°, white paper should colour
slightly in a few minutes. The heat should decrease slightly after the first ten
minutes.
(7.) Time. Allow rather less time than for the same food cooked without
a bag.
(8.) Serving. Slip the bag on to a hot dish, cut down the centre and remove
bag from under food. The top of bag may be split open slightly in oven during
the last few minutes of cooking to brown contents if desired.
Food Suitable for Paper Bag Cookery.
Fish of all kinds.
Meat roasts.
Tender meat stews.
Bacon, liver, heart, kidneys, chops and cutlets.
Fowl and game.
Any vegetables cooked in a small quantity of water.
Tomatoes, mushrooms, marrow, green peas and beans.
piadines may be cooked in paper bags but must first be made in a tdiets
Advantages of Using Paper Bags in Cookery.
(1.) All nutrients and flavours are retained and the flavour is improved.
(2.) There are fewer pots and pans to clean and the oven is cleaner.
(3.) No basting is necessary.
(4.) The cooking is quicker.
(5.) There are no odours of cooking.
Books can generally be bought where the bags are purchased which give
directions for the exact time of cooking.
HOW TO LAY A DINNER TABLE lll
CHAPTER XXX.
THE TABLE
HOW TO LAY A DINNER TABLE
(A.) Points to remember:
(1.) The number of persons to be present.
(2.) The food to be served.
(3.) The time of the meal.
(B.) Collect apparatus, using a tray or trolley.
“For General Use For Personal Use
Silence cloth. Table napkins.
Table cloth. Forks.
Flowers. Spoons.
Dish mats. Knives.
Water jug. Glasses.
Condiments. Plates.
Carvers
Carver rests
’ Serving spoons, ladles, forks and knives.
Serving dishes.
Bread, butter and relishes.
N.B.—Put dishes and plates to warm for hot food.
Directions:
(1.) Put silence cloth on table and on that spread table cloth smoothly, its
edges parallel with table.
(2.) Arrange flowers gracefully in a vase or basket for centre of table, or use
a small, low plant.
(3.) Place a large mat for meat dish at one end with carvers crossed below
it and carver rests at either side. Put two mats at the other end for vegetable
dishes. At formal meals, which are served from a side table, no mats are
required.
Page 69
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(8.) Remember that, since food cooked in a “fireless” without soapstones is cooked at a lower heat than on a stove, it may not keep quite as well, because all bacteria may not be killed. Soups and stocks need to be brought to boiling point again if they are to be kept.
(9.) A person needs to know how to cook before they can use a “fireless.” All foods are prepared in the same way as for ordinary cooking up to the point when they are placed in the oven or left on the top of the stove to simmer. No roasting, baking or boiling can be done without soapstones.
(10.) A person will be wise if, during the first months that a “fireless” is used, notes in the following way are made:
Food Utensil Used | Time Cooked Over Fire | Time in Fireless | Result
Sa Cn nn eee EEEEEEEEIEEETEa aE Fireless cooker cook books may be bought, and a book of directions is usually
sold with a cooker.
PAPER BAG COOKERY Directions.
(1.) Specially prepared paper bags must be procured. They can only be used once. A bag should contain no hole; if a small hole does occur, mend it with liquid white of egg or flour dough. .
(2.) All cooking is done in an oven or a fireless cooker with heated soapstones.
(3.) The bag must be placed on a cold grid shelf, a trivet or a wire cake cooler before it is put in the oven. In a “fireless” place it on the cross bars provided.
(4.) Use a bag larger than the food to be cooked, Grease it inside with butter, dripping or oil.
(5.) Fasten bag securely at end by three folds and secure with clips. Turn up the four corners.
(6.) Heat of Oven. This should be about 220°, white paper should colour slightly in a few minutes. The heat should decrease slightly after the first ten minutes.
(7.) Time. Allow rather less time than for the same food cooked without a bag.
(8.) Serving. Slip the bag on to a hot dish, cut down the centre and remove bag from under food. The top of bag may be split open slightly in oven during the last few minutes of cooking to brown contents if desired.
Food Suitable for Paper Bag Cookery. Fish of all kinds. Meat roasts. Tender meat stews. Bacon, liver, heart, kidneys, chops and cutlets. Fowl and game. Any vegetables cooked in a small quantity of water. Tomatoes, mushrooms, marrow, green peas and beans. [illustration: piadines may be cooked in paper bags but must first be made in a pudding]
Advantages of Using Paper Bags in Cookery.
(1.) All nutrients and flavours are retained and the flavour is improved.
(2.) There are fewer pots and pans to clean and the oven is cleaner.
(3.) No basting is necessary.
(4.) The cooking is quicker.
(5.) There are no odours of cooking.
Books can generally be bought where the bags are purchased which give directions for the exact time of cooking.
HOW TO LAY A DINNER TABLE lll
THE TABLE
HOW TO LAY A DINNER TABLE (A.) Points to remember:
(1.) The number of persons to be present. (2.) The food to be served. (3.) The time of the meal.
(B.) Collect apparatus, using a tray or trolley.
“For General Use For Personal Use Silence cloth. Table napkins. Table cloth. Forks. Flowers. Spoons.
Dish mats. Knives. Water jug. Glasses. Condiments. Plates.
Carvers
Carver rests
’ Serving spoons, ladles, forks and knives. Serving dishes.
Bread, butter and relishes.
N.B.—Put dishes and plates to warm for hot food.
Directions:
(1.) Put silence cloth on table and on that spread table cloth smoothly, its edges parallel with table.
(2.) Arrange flowers gracefully in a vase or basket for centre of table, or use a small, low plant.
(3.) Place a large mat for meat dish at one end with carvers crossed below it and carver rests at either side. Put two mats at the other end for vegetable dishes. At formal meals, which are served from a side table, no mats are required.