For the salads, the only things not cooked
in the bag, well wash and dry a head of let-
tuce. Tear, do not cut, into pieces of a suit-
able size. Rub a bowl with a split clove or
garlic, put in the salad. Add pepper and salt
to taste, and oil and vinegar in the proportion
of two tablespoonfuls of oil to one of vinegar.
Mix thoroughly, and just before serving add a
small orange freed from skin, pith and seeds,
and cut into small squares.
Fruit Salad. — Take four peeled and thinly
sliced bananas, half a pound of well-washed
and dried Hamburg grapes, ditto strawberries,
an apple, two large oranges. Pinch each
grape slightly. Hull the strawberries and peel
and slice the apple very thinly. Mix all well
together in a deep bowl. Add to them the
contents of a small bottle of raspberry syrup
98 SOYER’S PAPER-BAG COOKERY
and a tablespoonful of brandy✪ Fruit Salad. Mix well.
Leave on ice till needed. Serve with Devon-
shire cream or cream cheese, passed separately.
A WEEK’S DINNERS FOR
THE WORKING MAN’S
HOME
By One Who has Tried the Soyer Paper-
Bag System.
The era of Paper-Bag Cookery opens up a
happier prospect to the wife of the working
man, not only in the quality of the dishes she
may prepare, but in more leisure for herself.
Lest any frugal house-mother may be ap-
palled at the prospect of having to use some
two or three bags before she can produce a
dinner, let me state that all the following rec-
ipes, each of which I have tested personally,
can be cooked in one bag, leaving only the
pudding, pie, or tart to be considered.
In drawing up these dinners for a week I
have had in mind a household consisting of
mother, father, and three or four children,
ranging from twelve to five years of age.
It must be borne in mind that meat wastes
99
100 SOYER’S PAPER-BAG COOKERY
practically not at all during the cooking
process in the bag; therefore if you put 4 lbs.
into the bag, 4 lbs. will come out.
Sunday.
Allow a quarter of a pound per head for
each child, and half a pound per head for the
two adults, and you will have 2 lbs. left over,
either for Sunday night’s supper or for next
day’s dinner. As to vegetables, get some car-
rots, onions, and turnips, mixed, and 2 lbs. of
potatoes.
Peel the potatoes, slice them very thinly,
and leave in water till needed. Peel and slice
the onions and turnips and scrape the carrots.
Cut all into small squares. Wash well; leave
on a plate till needed. Take a little suet or
two good tablespoonfuls of dripping. Rub
this into half a pound of flour, and salt to
taste, being careful not to overdo this, and a
little pepper. Mix to the ordinary dumpling
consistency with cold water, and shape into
dumplings about the size of a big Brazil nut.
And now for beef in the good old farmer
fashion.
Wash the beef well, but do not dry it.
Sprinkle it with seasoned flour — that is, flour
SOYER’S PAPER-BAG COOKERY iox
Page 31 · 1 recipe record on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For the salads, the only things not cooked in the bag, well wash and dry a head of lettuce. Tear, do not cut, into pieces of a suitable size. Rub a bowl with a split clove or garlic, put in the salad. Add pepper and salt to taste, and oil and vinegar in the proportion of two tablespoonfuls of oil to one of vinegar. Mix thoroughly, and just before serving add a small orange freed from skin, pith and seeds, and cut into small squares.
Fruit Salad. — Take four peeled and thinly sliced bananas, half a pound of well-washed and dried Hamburg grapes, ditto strawberries, an apple, two large oranges. Pinch each grape slightly. Hull the strawberries and peel and slice the apple very thinly. Mix all well together in a deep bowl. Add to them the contents of a small bottle of raspberry syrup
and a tablespoonful of brandy. Mix well. Leave on ice till needed. Serve with Devonshire cream or cream cheese, passed separately.
A WEEK’S DINNERS FOR THE WORKING MAN’S HOME
By One Who has Tried the Soyer Paper- Bag System.
The era of Paper-Bag Cookery opens up a happier prospect to the wife of the working man, not only in the quality of the dishes she may prepare, but in more leisure for herself.
Lest any frugal house-mother may be appalled at the prospect of having to use some two or three bags before she can produce a dinner, let me state that all the following recipes, each of which I have tested personally, can be cooked in one bag, leaving only the pudding, pie, or tart to be considered.
In drawing up these dinners for a week I have had in mind a household consisting of mother, father, and three or four children, ranging from twelve to five years of age.
It must be borne in mind that meat wastes
practically not at all during the cooking process in the bag; therefore if you put 4 lbs. into the bag, 4 lbs. will come out.
Sunday.
Allow a quarter of a pound per head for each child, and half a pound per head for the two adults, and you will have 2 lbs. left over, either for Sunday night’s supper or for next day’s dinner. As to vegetables, get some carrots, onions, and turnips, mixed, and 2 lbs. of potatoes.
Peel the potatoes, slice them very thinly, and leave in water till needed. Peel and slice the onions and turnips and scrape the carrots. Cut all into small squares. Wash well; leave on a plate till needed. Take a little suet or two good tablespoonfuls of dripping. Rub this into half a pound of flour, and salt to taste, being careful not to overdo this, and a little pepper. Mix to the ordinary dumpling consistency with cold water, and shape into dumplings about the size of a big Brazil nut.
And now for beef in the good old farmer fashion.
Wash the beef well, but do not dry it. Sprinkle it with seasoned flour — that is, flour
Records on this page
Fruit Salad