2. — Don’t omit to brush over the inside of each bag thoroughly with clarified butter, clarified dripping, lard, or good olive oil. 8. — Don’t fail to cut, saw, or trim off all projecting sharp bones, fins, or pointed skewers, such as are likely to pierce the paper-bag, before placing meat or fish in the bag. 4. — Don’t forget, when once the food has been placed in the proper sized bag, to fold over at least twice the opening of the bag, and fasten with wire clips ; to turn down both corners, and secure also with a wire clip. 5. — Don’t put the loaded bag on a hot grid, trivet, or shelf in the oven ; place it on a cold grid on the hot oven shelf. 6. — Don’t forget to remove the top portion of the paper-bag a few minutes before the meat is done, when a joint or bird is required to be nicely browned. THE PAPEE-BAG COOKEEY MANUAL. 127 7. — Don’t forget to ascertain the correct heat of the oven before placing in the food. 8. — Don’t place the paper-bag in too hot an oven, or in the case of a gas oven, too near the gas jets, so as to cause the paper to scorch or burn. 9. — Don’t attempt to economise when once a bag is scorched, remove it at once, and put the food in a fresh bag. 10. — Don’t omit to observe the instructions for obtaining and maintaining the proper oven temperatures ; the cooking times for each kind of food will be found on pages 19 and 20 in this book. 11. -*- Don’t forget to use a wire trivet or grid to support the bag in every case, whether the oven shelf be of the “solid” or “open bar” variety, whether the cooking be done by gas, coal, oil, or electricity. 12. — Don’t consider the Senn Oven Thermo- meter a permanent oven fixture during the cooking process. Place the thermo- meter in the oven only when you wish to test the heat. 18. — Don’t, please don’t, put this reliable little half-crown, china thermometer directly over the naked flame, and then express surprise if it cracks. 14. — Don’t omit, when baking pastry, to punch or pierce a few small holes here and there in the end of the bag with a skewer or the prongs of a fork, this will ensure the pastry acquiring a golden brown. 128 THE PAPER-BAG COOKERY MANUAL. 15. — Don’t spill, or otherwise waste, any liquor or gravy retained in the bag in which certain kinds of food is cooked ; it is valuable, and should be made good use of. 16. — Don’t forget to dish up all foods neatly; put the whole bag with the grid as it leaves the oven on a large dish, cut or break the paper and place the food care- fully on a dish. 17. — Don’t forget that the genuine cooking bag — the bag that can always be relied upon, and will not fail to give satisfactory results if the common-sense precautions outlined above are observed — bears the words “ ‘Daily Express’ Papakuk ” em- bossed at the open end of the bag. THE PAPER-BAG COOKERY MANUAL. 129 PAPER-BAG COOKING HINTS. The real and ultimate success of any fresh method of cooking whatsoever depends upon its effect on the palate and digestion. Everything else — labour saving, time sav- ing even absence of kitchen aromas — is secondary to the great question as to whether we are getting our food better cooked by the new system, and it is doing us more good.

AI-modernized reading of the original text

2. — Don’t omit to brush over the inside of each bag thoroughly with clarified butter, clarified dripping, lard, or good olive oil. 3. — Don't fail to cut, saw, or trim off all projecting sharp bones, fins, or pointed skewers, such as are likely to pierce the paper-bag, before placing meat or fish in the bag. 4. — Don’t forget, when once the food has been placed in the proper sized bag, to fold over at least twice the opening of the bag, and fasten with wire clips ; to turn down both corners, and secure also with a wire clip. 5. — Don’t put the loaded bag on a hot grid, trivet, or shelf in the oven ; place it on a cold grid on the hot oven shelf. 6. — Don’t forget to remove the top portion of the paper-bag a few minutes before the meat is done, when a joint or bird is required to be nicely browned. 7. — Don’t forget to ascertain the correct heat of the oven before placing in the food. 8. — Don’t place the paper-bag in too hot an oven, or in the case of a gas oven, too near the gas jets, so as to cause the paper to scorch or burn. 9. — Don’t attempt to economise when once a bag is scorched, remove it at once, and put the food in a fresh bag. 10. — Don’t omit to observe the instructions for obtaining and maintaining the proper oven temperatures ; the cooking times for each kind of food will be found on pages 19 and 20 in this book. 11. — Don't forget to use a wire trivet or grid to support the bag in every case, whether the oven shelf be of the “solid” or “open bar” variety, whether the cooking be done by gas, coal, oil, or electricity. 12. — Don’t consider the Senn Oven Thermometer a permanent oven fixture during the cooking process. Place the thermometer in the oven only when you wish to test the heat. 13. — Don't, please don't, put this reliable little half-crown, china thermometer directly over the naked flame, and then express surprise if it cracks. 14. — Don’t omit, when baking pastry, to punch or pierce a few small holes here and there in the end of the bag with a skewer or the prongs of a fork, this will ensure the pastry acquiring a golden brown. 15. — Don’t spill, or otherwise waste, any liquor or gravy retained in the bag in which certain kinds of food is cooked ; it is valuable, and should be made good use of. 16. — Don’t forget to dish up all foods neatly; put the whole bag with the grid as it leaves the oven on a large dish, cut or break the paper and place the food carefully on a dish. 17. — Don’t forget that the genuine cooking bag — the bag that can always be relied upon, and will not fail to give satisfactory results if the common-sense precautions outlined above are observed — bears the words “ ‘Daily Express’ Papakuk ” embossed at the open end of the bag. PAPER-BAG COOKING HINTS. The real and ultimate success of any fresh method of cooking whatsoever depends upon its effect on the palate and digestion. Everything else — labour saving, time saving even absence of kitchen aromas — is secondary to the great question as to whether we are getting our food better cooked by the new system, and it is doing us more good.

The paper-bag cookery manual