The paper-bag cookery manual

2. — The amateur must see that the bag is properly fastened over the food enclosed within, or the principle underlying all paperbag cookery is immediately neutralised. The end or opening should be folded several times, and then fastened with one or more paper wire clips, or even with large safety pins. The corners at the bottom of the bag should also be folded to ensure against leakage. Where kitchen paper takes the place of bags, similar results may be obtained by folding the food in two separate pieces of paper, and tucking in the corners two opposite ways; but when “Express ” paper-bags are available such a course is not recommended. 3. — Do not grease too freely, but use discretion. Some foods, such as fish, for instance, need much more greasing than others. Over- greased bags make the oven smell, and one of the claims of paperbag cookery is that there should be no smell whilst cooking. 4. — The bags must be laid, not on the ordinary oven shelf, but on a wire grid or trivet, otherwise they will very soon burst, for the air cannot circulate freely. In the case of coal-heated stoves, which have solid shelves, a wire grid or trivet must be placed upon the shelf. The initial heat of the oven should, in the case of cooking meat, be between 275 to 800 degrees Fahrenheit before it is put in, and should be kept at this temperature for 15 or 20 minutes before there is any reduction. The subsequent average heat should not be less than 220 degrees Fahrenheit. When a gas cooking stove is used, the bags should be placed on shelves well out of reach of the flames. No unnecessary expense need be incurred by people who have no cookers, for portable gas rings, tubings, and tin ovens may be purchased inexpensively, and even paraffin oil stoves, with a portable oven, may be successfully utilised. Instructions for Paper-Bag Cookery. The Bag. In order to prevent any possibility of the paper-bag breaking or bursting, either before or after being placed in the oven, the following directions are offered : Select the size bag which will conveniently hold the food intended to be cooked in it. It must not be too large or too small. Examine the bag carefully to see if there is the slightest rent or break. If so, paste over with white of egg or a paste made with flour and water. The least hole in the bag is certain to increase in size when placed in a heated atmosphere, thus causing loss of gravy or juice from food. Cut, saw, or trim off all projecting sharp bones of joints of meat, etc., also fins, or protruding edges from any food that are likely to tear the paper, before placing it in the bags. Without this precaution meat or poultry is likely to cause incisions in bag perhaps unknown to the cook. Before using the bags they must be well greased inside with butter, dripping, lard, or olive oil. This will render them extra grease-proof as well as air-proof, which is very essential to the success of cooking by this process. B