The paper-bag cookery manual

A Culinary Thermometer is indispensable for successful and uniform cooking results. By its help the various heats required for cooking every kind of food are shown. It also serves for registering oven or pot heats. SENN’S OVEN THERMOMETER is acknowledged by all chefs who have used it to be the most useful instrument in the market for their purpose, giving reliable information, performing its work with mathematical accuracy, and registering every degree of heat from 100 to 400 degrees Fahrenheit. It is good news to all cooks who have to study economy in the kitchen that Senn’s Oven Thermometer can now be obtained for 2s. 6d. The new thermometer is exactly the same reliable guide as the dearer varieties, differing only that the cheaper kind is made of earthenware, instead of brass. It is perfectly adapted for testing heats inside an oven or for hanging on pots, and is specially suitable, in fact absolutely necessary, for Paper-Bag Cookery, where so much depends on knowing exactly when the food is properly cooked and tender. The essential thing in an instrument of this nature is its accuracy and the knowledge it imparts. In these respects Senn’s Oven Thermometer is unrivalled, and at the modest price of 2s. 6d., it is now brought within the reach of all. This useful instrument can be obtained from the Office of The “ DAILY EXPRESS,” 23, St. Bride Street, E.C., post free for 2s. 9d. ; or from The INVENTOR, 329, Vauxhall Bridge Road, London, S.W. FISH. Boiled Fish. Cod, salmon, turbot, halibut, trout, or any other kind of fish suitable for boiling, can be cooked successfully with water in a paper-bag. After cleaning, trimming, and wiping the fish thoroughly, butter the inside of an “Express” paper-bag of suitable size, then put in the fish, with one or two slices of onion and carrot, a little vinegar or lemon juice, and enough salted water to well moisten the fish. Allow about a pint of water to 2 lbs. of fish. Fold in the end of the bag with two folds, then fasten with several wire clips, and place it carefully on to a cold wire tray or grid and put it in the oven to cook. The oven should register about 225 degrees when the fish is put in. The time required for cooking depends greatly on the shape and thickness of the fish. 2 lbs. of turbot will take about 25 to 80 minutes. To serve, take out the bag carefully with the grid; slit the paper and lift out the fish with a fish slice, or small skimmer, and place it on a hot dish ; garnish with sprigs of parsley and serve. Fish Sauces. The liquor or stock from the fish should be utilised for making a tasty sauce. Strain the required quantity of liquor into a hot basin and stir in enough cream to thicken ; if like richer, one or two yolks of eggs should be stirred into the cream before mixing it with the fish liquor. This would be called cream sauce. By adding a little anchovy essence, anchovy sauce is produced, whilst by adding some chopped parsley, maitre cV hotel or parsley sauce is produced. Salt and pepper should be added to taste. Baked Herrings.