The paper-bag cookery manual

This is an excellent way of cooking young broad beans ; shell them and put the beans with salted water in a buttered paper-bag, seal it up and cook on a grid shelf for 20 minutes in a moderate oven. Mix a little of the stock or liquor of the beans and a tablespoonful of cream with the yolk of an egg, and add a little chopped parsley and a few drops of lemon juice. Dish up the beans and pour over the prepared sauce. Carrots a la Vichy. Wash and scrape four or eight carrots and cut them into very thin slices, season with salt and pepper, and mix with an ounce of clarified butter and a gill of stock or water flavoured with “ Lemco.” Put all into a well buttered paper-bag, close it up and fasten with wire clips ; place it on a wire grid in a moderately heated oven and cook from 25 to 80 minutes. Slit the bag open, and put the carrots with the liquor on to a hot dish, sprinkle over some finely chopped parsley, and serve hot. Kidney Potatoes. Wash and peel thinly about a pound of small kidney potatoes, plunge them into slightly salted boiling water for a few minutes, then drain on a cloth. Next, place the potatoes into a thickly buttered greaseproof paper-bag and bake them on a grid or trivet in a brisk oven for about 25 minutes. Test the potatoes with a skewer, and when found done open the bag, add a good pinch of fine salt to the potatoes, also a little chopped parsley and a tiny piece of fresh butter. Shake the contents well, then dish up the potatoes and serve. Baked Potatoes. Wash and scrape, or peel thinly, 1 to 1J lbs. of new potatoes; parboil them for a few minutes in salted water, then drain, sprinkle over with oiled butter, and put them into a buttered grease-proof paperbag. Fasten the bag securely and place on a grid or trivet in a hot oven, and bake for 25 or 30 minutes. Potato Chips. Wash and peel thinly four or five potatoes, and cut them into very thin slices ; put them on a cloth and drain thoroughly so as to absorb all the moisture. Have ready a well buttered paper-bag, put in the prepared potato chips, and close up the bag, fasten the end with clips, and place on a grid shelf in a hot oven ; cook thus for about 15 minutes, turning the bag once or twice during this period ; the potato chips will be found quite crisp by this time. Open the bag, season the chips with fine salt, and dish them up. Duchess Potatoes. Wash and peel about 1J lbs. of potatoes, boil them in salted water until done, drain off the water and let them dry in the oven for a few minutes covered over. Rub the potatoes quickly through a wire sieve ; whilst warm mix with them two yolks of eggs, 1 oz. of clarified butter, and about two table-spoonfuls of cream or milk, season with salt, pepper, and grated nutmeg ; when well mixed turn out on to a floured board and make twelve parts of equal size, give each the shape of a square, tracing a few lines with a knife, lay them in a buttered grease-proof paper-bag, and bake them in a quick oven. Slit open the bag, dish up the potato squares, and serve. Castle Potatoes.