The paper-bag cookery manual

When once the food material necessary for the dish has been placed in the bag, fold the end (the opening) several times, and fasten with one or more paper wireclips, or with small, thin, wooden skewers, so as to seal hermetically the bag. It is a good plan to fold in also the corners at the bottom of the bag to ensure against leakage. The Oven. the oven in which the food is to be cooked should in the first place be well heated for about ten minutes before required for use. To ascertain correct heat a cooking thermometer should be used. If this is not available, use a piece of thin white paper, or else throw a little flour on the top shelf. If it turns quickly a light brown, the oven is hot and is right for the first cooking stage. The average oven heat maintained during cooking should never be less than 220 nor more than 800 degrees Fahrenheit. As proving the economy of heat-power effected by paper-bag cookery it only needs to be remarked that the average heat of 220 degrees required for this method is nearly 80 degrees less than that needed (in ordinary baking) for mutton, 90 degrees less than for beef or poultry, and 120 degrees less than for cakes and pastry. The Cooking Process. The paper-bag when filled with the food and ready for cooking must be placed in the oven on a so-called grid shelf, such as is usually provided in gas cooking stoves. In the case also of coal heated stoves which have solid shelves, use a wire grid or a good sized trivet ; put this on the shelf and place the bag containing the food on it. After the first fifteen or twenty minutes — that is, when the cooking has sufficiently advanced — the heat of the oven must be slightly reduced until the food is quite cooked and tender. A time-table is appended for those not sufficiently acquainted with the exact time required for cooking the various kinds of food. Time-Table. The following table gives the average times when food should be tender and fit to serve : Fish (flat). — Allow from 10 to 15 minutes to the pound. Fish, small fillets (sole or whiting). — From 8 to 10 minutes. Meat (beef and mutton). — 20 minutes to the pound. Meat (veal and pork). — 25 minutes to the pound. Meat (stews). — About 45 to 60 minutes. Duck. — From 40 to 50 minutes. Chicken. — From 30 to 45 minutes. Fowl (large). — From 40 to 60 minutes, according to size and age. Duckling. — From 85 to 40 minutes. Turkey. — From 2 hours to 2f hours, according to size; if not stuffed allow a little less time. Goose. — From If hours to 2\ hours, according to size. Pigeon. — From 15 to 20 minutes. Game (small birds). — From 15 to 20 minutes. Pheasant. — From 25 to 40 minutes, according to size. Partridge. — From 15 to 30 minutes, according to size. Quail. — From 10 to 12 minutes. Grouse. — From 15 to 25 minutes, according to size. Sausages. — About 10 minutes. Bacon (sliced). — About 10 minutes. Kidney and Liver (sliced). — About 8 minutes. Vegetable Stews. — From 25 to 30 minutes. Potatoes and Carrots (sliced). — From 25 to 30 minutes. Pastry, Kissoles, and Patties. — From 15 to 20 minutes. Milk Puddings. — From 15 to 20 minutes. Eggs. — About 6 minutes. General Hints.