Many vegetables, too, are well adapted to being cooked in a bag, but the various plants of the cabbage tribe, and most green vegetables except peas, are best boiled in a saucepan to allow of the escape of purins. Our vegetarian friends have also been heard to say the same about game, and there is no doubt that people suffering from too much uric acid in the system would do well to avoid eating either game or vegetables that have been cooked in sealed paper. THE PAPER-BAG COOKERY MANUAL. IB Advantages of the System. What is the secret of this hold that the paper-bag system has taken on the public? asked a writer in a London daily recently. In a world of housewives, weary with the labour of cooking, anything which tends to lessen that labour is welcomed gladly. That is what, according to those who have tried it, the paper-bag system of cooking does. It makes cooking easier, and improves the flavour and nutritive qualities of the food that is cooked in it. Where a gas stove, for instance, is used, there is economy, for the food cooks quicker in an “Express” paper-bag, and therefore less gas is burned. Meat so cooked does not shrink as it does when roasted in the ordinary way. But the greatest boon is the elimination of scullery work. There are no greasy pots and pans to clean; there is only the used paper-bag to throw away. In addition to this the oven used for the paper-bag cooking system will not get dirty, it is as clean and sweet at the conclusion of cooking a meal as it was at the beginning. All those, and there are many thousands by now, who have practised paper-bag cookery, have proved that there is a decided 14 THE PAPER-BAG COOKERY MANUAL. saving of time, money, fuel, and labour. The saving in fuel alone is estimated to be about 25 per cent., and joints of meat or birds require no basting. Quickness, economy, and added leisure for the cook are notable features of a form of cookery which dispenses with pots and pans. All dishes so prepared entail no watching, no leaning over hot stoves to the ruin of both complexion and temper. Every dish cooks itself in an “ Express ” paper-bag. Paper-bag cookery banishes the dis- agreeable odours inseparable from meal times under the antiquated pot-and-pan regime. It has been proved by expert chefs that the use of “ Express” paper-bags enhances the tenderness, flavour, and food value of every dish. Food is far more nourishing when cooked under the “Express” system ; meat, for instance, increasing at least 35 per cent, in food value. Joints are subject to very little, if any, shrinkage when cooked in “Express” paper-bags. Again, the employment of these bags makes bad cooking impossible if the few simple instructions given are observed. Last, but not least, food so prepared is clean. There should be no contamination whatever of food under this hygienic method. THE PAPEK-BAG COOKEBY MANUAL. 15 There are certain points connected with paper-bag cookery which the amateur would do well to remember: 1. — It shows neither economy nor yet wisdom to use ordinary paper-bags in which goods from shops have been wrapped. These are not only not tough enough, but the paper of which they are composed, and the paste which sticks them together, are actually injurious. The proper bags are not really expensive, and are, provided the right kind is used, thoroughly reliable.

AI-modernized reading of the original text

Many vegetables, too, are well adapted to being cooked in a bag, but the various plants of the cabbage tribe, and most green vegetables except peas, are best boiled in a saucepan to allow of the escape of purins. Our vegetarian friends have also been heard to say the same about game, and there is no doubt that people suffering from too much uric acid in the system would do well to avoid eating either game or vegetables that have been cooked in sealed paper. Advantages of the System. What is the secret of this hold that the paper-bag system has taken on the public? asked a writer in a London daily recently. In a world of housewives, weary with the labour of cooking, anything which tends to lessen that labour is welcomed gladly. That is what, according to those who have tried it, the paper-bag system of cooking does. It makes cooking easier, and improves the flavour and nutritive qualities of the food that is cooked in it. Where a gas stove, for instance, is used, there is economy, for the food cooks quicker in an “Express” paper-bag, and therefore less gas is burned. Meat so cooked does not shrink as it does when roasted in the ordinary way. But the greatest boon is the elimination of scullery work. There are no greasy pots and pans to clean; there is only the used paper-bag to throw away. In addition to this the oven used for the paper-bag cooking system will not get dirty, it is as clean and sweet at the conclusion of cooking a meal as it was at the beginning. All those, and there are many thousands by now, who have practised paper-bag cookery, have proved that there is a decided saving of time, money, fuel, and labour. The saving in fuel alone is estimated to be about 25 per cent., and joints of meat or birds require no basting. Quickness, economy, and added leisure for the cook are notable features of a form of cookery which dispenses with pots and pans. All dishes so prepared entail no watching, no leaning over hot stoves to the ruin of both complexion and temper. Every dish cooks itself in an “ Express ” paper-bag. Paper-bag cookery banishes the disagreeable odours inseparable from meal times under the antiquated pot-and-pan regime. It has been proved by expert chefs that the use of “ Express” paper-bags enhances the tenderness, flavour, and food value of every dish. Food is far more nourishing when cooked under the “Express” system ; meat, for instance, increasing at least 35 per cent, in food value. Joints are subject to very little, if any, shrinkage when cooked in “Express” paper-bags. Again, the employment of these bags makes bad cooking impossible if the few simple instructions given are observed. Last, but not least, food so prepared is clean. There should be no contamination whatever of food under this hygienic method. There are certain points connected with paper-bag cookery which the amateur would do well to remember: 1. — It shows neither economy nor yet wisdom to use ordinary paper-bags in which goods from shops have been wrapped. These are not only not tough enough, but the paper of which they are composed, and the paste which sticks them together, are actually injurious. The proper bags are not really expensive, and are, provided the right kind is used, thoroughly reliable.

The paper-bag cookery manual