Veal, Mutton, or Pork can be cooked in the same way as beef. If a thick gravy is required roll the joint in flour before placing 66 SOYER’S PAPER-BAG COOKERY it in the paper-bag. Allow the same time as for beef. Venison. — Trim the joint of all skin and nerves. Roll in flour, cover the joint with fat ham, bacon, or dripping. Well season, ac- cording to taste ; add two glasses of port wine (if desired)✪ Venison. Seal joint in bag; allow plenty of space in the oven. Allow for joint of 3 lb., 1)4 hours; 7 lb., 2)4 hours; 14 or 15 lb., 4 hours. This must be cooked in a moderate oven. Venison Sauce. — The natural juice from the cooking is strained into a stew-pan. Take off all fatty matter. It can be thickened with a little flour, cornstarch, or arrowroot, by mixing a teaspoonful of either with one glass of port wine, sherry, Madeira, stock, or water✪ Venison Sauce. Mix up with the juice. Bring to the boil, add lemon juice or any condiment, according to taste. VEGETABLES If there is one article of our diet which more than any other benefits by cooking in paper-bags it is the vegetables. SOYER’S PAPER-BAG COOKERY 67 Hitherto the vegetables of the ordinary cook have been a byword for all that is tasteless and unappetizing, and thus they have been robbed of the popularity to which their food- value entitles them. Vegetarian and meat- eater alike know and regret that by ordinary methods of cooking much that is best in vege- tables, both for the palate and the health, are boiled out into the water and thrown away. Medical men tell us how valuable are the salts and other constituents of vegetables thus wasted. Little medicine would be needed if we included in our diet these juices, which form the choice flavor of the vegetables. Up to the present we have thrown Nature’s physic to the dogs — or, at any rate, down the kitchen sink. But with the vegetables cooked in bags nothing is lost. All the food-value and all the flavor are retained. The cooking is easier, without smell, and the result will be to place vegetables in that honored place which they should occupy on every well-served table. This is a matter which the ordinary house- holder and the “ Food Reformer ” alike have at heart. 68 SOYER’S PAPER-BAG COOKERY Asparagus. — Trim and clean the asparagus in the usual way. Tie up, and put in the paper- bag. Add a quarter of a tumbler of water, a little salt✪ Asparagus, and place on the broiler. Allow 55 to 45 minutes in a hot oven. Lima Beans. — Take a quart of Lima beans, add two ounces of butter, four ounces of diced ham, a little sugar and salt, a good teaspoonful of flour, and a few sweet herbs to taste. Put in a bag with half-a-pint of water and cook for 6o minutes in a moderate oven. , Vegetable Marrow. — Peel and halve lengthways two or three vegetable marrows, remove the seeds, blanch for three minutes and drain well. Chop up some cold meat or poultry left from a previous meal, season to taste, add a small chopped shallot or onion, a tablespoonful of flour, a little Worcester sauce, two small halved tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoon fuls of stock or gravy, mix well, stuff the marrow with the mixture, place in a well-buttered paper-bag, and bake for 55 to 50 minutes. SOYER’S PAPER-BAG COOKERY 69 Mushrooms. — Peel the mushrooms and wash them well. Then cook in the same way as tomatoes, and allow the same time. ✪ Lima Beans

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Veal, Mutton, or Pork can be cooked in the same way as beef. If a thick gravy is required roll the joint in flour before placing 66 SOYER’S PAPER-BAG COOKERY it in the paper-bag. Allow the same time as for beef. Venison. — Trim the joint of all skin and nerves. Roll in flour, cover the joint with fat ham, bacon, or dripping. Well season, ac- cording to taste ; add two glasses of port wine (if desired). Seal joint in bag; allow plenty of space in the oven. Allow for joint of 3 lb., 1)4 hours; 7 lb., 2)4 hours; 14 or 15 lb., 4 hours. This must be cooked in a moderate oven. Venison Sauce. — The natural juice from the cooking is strained into a stew-pan. Take off all fatty matter. It can be thickened with a little flour, cornstarch, or arrowroot, by mixing a teaspoonful of either with one glass of port wine, sherry, Madeira, stock, or water. Mix up with the juice. Bring to the boil, add lemon juice or any condiment, according to taste. VEGETABLES If there is one article of our diet which more than any other benefits by cooking in paper-bags it is the vegetables. SOYER’S PAPER-BAG COOKERY 67 Hitherto the vegetables of the ordinary cook have been a byword for all that is tasteless and unappetizing, and thus they have been robbed of the popularity to which their food- value entitles them. Vegetarian and meat- eater alike know and regret that by ordinary methods of cooking much that is best in vege- tables, both for the palate and the health, are boiled out into the water and thrown away. Medical men tell us how valuable are the salts and other constituents of vegetables thus wasted. Little medicine would be needed if we included in our diet these juices, which form the choice flavor of the vegetables. Up to the present we have thrown Nature’s physic to the dogs — or, at any rate, down the kitchen sink. But with the vegetables cooked in bags nothing is lost. All the food-value and all the flavor are retained. The cooking is easier, without smell, and the result will be to place vegetables in that honored place which they should occupy on every well-served table. This is a matter which the ordinary house- holder and the “ Food Reformer ” alike have at heart. 68 SOYER’S PAPER-BAG COOKERY Asparagus. — Trim and clean the asparagus in the usual way. Tie up, and put in the paper- bag. Add a quarter of a tumbler of water, a little salt, and place on the broiler. Allow 55 to 45 minutes in a hot oven. Lima Beans. — Take a quart of Lima beans, add two ounces of butter, four ounces of diced ham, a little sugar and salt, a good teaspoonful of flour, and a few sweet herbs to taste. Put in a bag with half-a-pint of water and cook for 6o minutes in a moderate oven. , Vegetable Marrow. — Peel and halve lengthways two or three vegetable marrows, remove the seeds, blanch for three minutes and drain well. Chop up some cold meat or poultry left from a previous meal, season to taste, add a small chopped shallot or onion, a tablespoonful of flour, a little Worcester sauce, two small halved tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoon fuls of stock or gravy, mix well, stuff the marrow with the mixture, place in a well-buttered paper-bag, and bake for 55 to 50 minutes. SOYER’S PAPER-BAG COOKERY 69 Mushrooms. — Peel the mushrooms and wash them well. Then cook in the same way as tomatoes, and allow the same time.

Paper-bag cookery