Name: Paper-bag cookery
Author: Nicolas Soyer

Med K 10644 t \ \ SOYER’S PAPER-BAG COOKERY Specially prepared BAGS are made only by THE UNION BAG & PAPER COMPANY 17 Battery Place New York For particulars see notice at the back of book SOYER'S PAPER-BAG COOKERY BY NICOLAS SOYER LATE CHEF, BROOKS’S CLUB, LONDON tftew H?orfc STURGIS & WALTON COMPANY 1911 All rights reserved m-t bTf Copyright 1911 By STURGIS & WALTON COMPANY Set up ind electrotyped. Published, July, 19U Reprinted, August, September, 1911 WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. QT CONTENTS PAGE Introduction 7 General Directions J9 Time Table for Cooking 26 Recipes : — Fish ... 27 Entries 4° Poultry 59 Roast 65 Vegetables 66 Savories 71 Sweets 74 Cold Meat Cookery 82 Breakfast Dishes 86 The Bag and the Bachelor 92 A Week’s Dinners for a Working Man’s Home 99 Invalid Cookery no Mr. George R. Sims on Paper-Bag Cookery . 113 From a Health Point of View, by Dr. Charles Reinhardt 126 1 NOTE TO AMERICAN EDITION MSOYER’S system of Paper-Bag Cookery has made a great furor in England, and the English press have everywhere given it the attention it de- serves. It already has hosts of adherents. The method fully merits all that has been said in its favor. On account of its cleanliness, it is hygienic; because of the conservation of flavors which it permits, it tempts the appetite and makes food palatable ; because of the lack of waste connected with it, it is the most eco- nomical mode of cookery, — a consideration which cannot be ignored in this day of high prices. For all these reasons there is no doubt that, when M. Soyer’s method is once understood, it will be eagerly adopted by housewives and cooks all over the country. It is, moreover, so simple that it can be easily learned by the veriest tyro in the culinary art. The present edition has been carefully re- vised by the present writer to suit American 5 6 SOYER’S PAPER-BAG COOKERY needs. American equivalents have been sub- stituted for culinary words and phrases which are peculiar to England. A word must be added in commendation of M. Soyer’s recipes. They have the great virtue of simplicity, so that any reader can understand and practise his directions. More- over, they are adapted to the use of house- holds in which rigid economy must be ob- served, and are equally well suited to the Menage in which expense is no consideration. They are, therefore, a boon to the humblest housewife and an inspiration to the chef of the most elaborate establishment. Virginia Terhune Van de Water. INTRODUCTION THE object of these pages is to explain the system of cooking by means of paper-bags, instead of the utensils now in practice in all civilized countries. And it is necessary to state at the outset that I claim no novelty for the principle. I am neither the discoverer of a new invention nor of a patent method for this order of cookery. The principle was known to our forefathers, and I daresay that if I had time to make re- searches I would find evidence that the peo- ples of the Far East cooked their game and fruits in leaves and parchment. There is really nothing new under the sun. What I claim to have done is to apply the principle of Paper-Bag Cookery in a more extensive manner than was imagined to be possible by epicures and experts in general cookery.

AI-modernized reading of the original text

Med K 10644 t \ \ SOYER’S PAPER-BAG COOKERY Specially prepared BAGS are made only by THE UNION BAG & PAPER COMPANY 17 Battery Place New York For particulars see notice at the back of book SOYER'S PAPER-BAG COOKERY BY NICOLAS SOYER LATE CHEF, BROOKS’S CLUB, LONDON New York STURGIS & WALTON COMPANY All rights reserved m-t bTf Copyright 1911 By STURGIS & WALTON COMPANY Set up ind electrotyped. Published, July, 1911 Reprinted, August, September, 1911 WELLCOME INSTITUTE LIBRARY Coll. WELLCOME Call No. QT CONTENTS PAGE Introduction 7 General Directions J9 Time Table for Cooking 26 Recipes : — Fish ... 27 Entries 4° Poultry 59 Roast 65 Vegetables 66 Savories 71 Sweets 74 Cold Meat Cookery 82 Breakfast Dishes 86 The Bag and the Bachelor 92 A Week’s Dinners for a Working Man’s Home 99 Invalid Cookery no Mr. George R. Sims on Paper-Bag Cookery . 113 From a Health Point of View, by Dr. Charles Reinhardt 126 NOTE TO AMERICAN EDITION MSOYER’S system of Paper-Bag Cookery has made a great furor in England, and the English press have everywhere given it the attention it deserves. It already has hosts of adherents. The method fully merits all that has been said in its favor. On account of its cleanliness, it is hygienic; because of the conservation of flavors which it permits, it tempts the appetite and makes food palatable ; because of the lack of waste connected with it, it is the most economical mode of cookery, — a consideration which cannot be ignored in this day of high prices. For all these reasons there is no doubt that, when M. Soyer’s method is once understood, it will be eagerly adopted by housewives and cooks all over the country. It is, moreover, so simple that it can be easily learned by the veriest tyro in the culinary art. The present edition has been carefully revised by the present writer to suit American needs. American equivalents have been substituted for culinary words and phrases which are peculiar to England. A word must be added in commendation of M. Soyer’s recipes. They have the great virtue of simplicity, so that any reader can understand and practise his directions. Moreover, they are adapted to the use of households in which rigid economy must be observed, and are equally well suited to the Menage in which expense is no consideration. They are, therefore, a boon to the humblest housewife and an inspiration to the chef of the most elaborate establishment. Virginia Terhune Van de Water. INTRODUCTION THE object of these pages is to explain the system of cooking by means of paper-bags, instead of the utensils now in practice in all civilized countries. And it is necessary to state at the outset that I claim no novelty for the principle. I am neither the discoverer of a new invention nor of a patent method for this order of cookery. The principle was known to our forefathers, and I daresay that if I had time to make researches I would find evidence that the peoples of the Far East cooked their game and fruits in leaves and parchment. There is really nothing new under the sun. What I claim to have done is to apply the principle of Paper-Bag Cookery in a more extensive manner than was imagined to be possible by epicures and experts in general cookery.