Name: Standard Paper-Bag Cookery
Author: Emma Paddock Telford

STANDARD PAPER-BAG COOKERY EMMA PADDOCK. TELFORD STANDARD PAPER-BAG COOKERY By EMMA PADDOCK TELFORD ADAPTED TO THE NEEDS OF AMERICAN HOUSEWIVES Now good digestion wait on appetite, and health on both, Macbeth III, 4. STANDARD PAPER-BAG COOKERY BY EMMA PADDOCK TELFORD Household Editor of The Delineator, New Ideas, and The Designer NEW YORK CUPPLES & LEON COMPANY COPYRIGHT, 1912, BY CUPPLES & LEON COMPANY ':"£ "•/::.'? J CONTENTS CHAPTER PAGE I. FOREWORD AND INTRODUCTION ... 7 II. WHAT Is PAPER BAG COOKERY .... 9 III. GENERAL DIRECTIONS ..... 12 IV. TIME TABLE ,; 16 V. APPETIZERS AND RELISHES .... 18 VI. SOUP ACCESSORIES 23 VII. SHELL FISH 25 VIII. FISH SI IX. FISH SAUCE 42 X. POULTRY AND GAME . . . . „ . 47 XI. BEEF 61 XII. LAMB AND MUTTON 67 XIII. PORK IN VARIED FORMS 70 XIV. VEAL 74 XV. SAUCES AND GRAVIES 78 XVI. RECOOKED DISHES 83 XVII. CHEESE AND EGG DISHES .... 87 XVIII. VEGETABLES 90 405365 STANDARD PAPER BAG COOKERY CHAPTER PAGE XIX. WARM BREADS, BISCUITS, MUFFINS, ETC. 101 XX. CAKES . > . . 104 XXI. FRUITS >, 112 XXII. PASTRY w ......... 116 XXIII. SHORT CAKES 123 XXIV. PAPER BAG MENUS .... . . 133 XXV. A FEW OF THE EASIEST DISHES FOR BE-. . . . GINNERS . 145 INDEX 147 FOREWORD IN giving this little book to the public, there has been in mind one thing — practicability. The endeavor has been to make the directions for " Paper-bag Cookery " so clear and concise that even the inexperienced housekeeper may not be deterred from trying this new-old way of cooking foods delicately, digestibly, economically. No one is advised to try dishes — as for instance soups, omelettes, macaroni and kin, — and many desserts that may better be done by other methods. Neither has the author called for strange and divers seasonings and materials that are only to be found in the kitchens of the mighty and their attendant chefs. For the very large family or boarding house, pots and pans need still be called upon ; but for the small family, for the woman who does her own work and wishes to minimize labor, or for the epicurean but frugal housewife who looks personally after the details of her own little establishment, this paper-bag cookery is commended. If this little volume points the easiest way for the prepara- tion of nice dishes with a modicum of labor and a saving of time and money, it is all that its author and compiler asks. CHAPTER I. WHAT IS PAPER BAG COOKERY? THE principles contained in Paper-bag Cookery are not new. Woodsmen and hunters have known for ages that if they wanted fish or game done to a turn, a jacket of clay outside the meat which was protected from soil by leaves or corn husks, gave, on removing the clay case, the very quintessence of delicate, savory cookery. Now within the last two years, a series of experiments has resulted in the perfecting of a system of Paper-bag Cookery that revolutionizes the old time kitchen drudg- ery with its unending round of greasy pots and pans to be taken into account. The advantages of this method of cooking are mani- fold. They may be epitomized thus : I. It makes food more savory and nutritious.

AI-modernized reading of the original text

STANDARD PAPER-BAG COOKERY EMMA PADDOCK. TELFORD STANDARD PAPER-BAG COOKERY By EMMA PADDOCK TELFORD ADAPTED TO THE NEEDS OF AMERICAN HOUSEWIVES Now good digestion wait on appetite, and health on both, Macbeth III, 4. STANDARD PAPER-BAG COOKERY BY EMMA PADDOCK TELFORD Household Editor of The Delineator, New Ideas, and The Designer NEW YORK CUPPLES & LEON COMPANY COPYRIGHT, 1912, BY CUPPLES & LEON COMPANY ':"£ "•/::.'? J CONTENTS CHAPTER PAGE I. FOREWORD AND INTRODUCTION ... 7 II. WHAT Is PAPER BAG COOKERY .... 9 III. GENERAL DIRECTIONS ..... 12 IV. TIME TABLE ,; 16 V. APPETIZERS AND RELISHES .... 18 VI. SOUP ACCESSORIES 23 VII. SHELL FISH 25 VIII. FISH SI IX. FISH SAUCE 42 X. POULTRY AND GAME . . . . „ . 47 XI. BEEF 61 XII. LAMB AND MUTTON 67 XIII. PORK IN VARIED FORMS 70 XIV. VEAL 74 XV. SAUCES AND GRAVIES 78 XVI. RECOOKED DISHES 83 XVII. CHEESE AND EGG DISHES .... 87 XVIII. VEGETABLES 90 405365 CHAPTER PAGE XIX. WARM BREADS, BISCUITS, MUFFINS, ETC. 101 XX. CAKES . > . . 104 XXI. FRUITS >, 112 XXII. PASTRY w ......... 116 XXIII. SHORT CAKES 123 XXIV. PAPER BAG MENUS .... . . 133 XXV. A FEW OF THE EASIEST DISHES FOR BE-. . . . GINNERS . 145 FOREWORD IN giving this little book to the public, there has been in mind one thing — practicability. The endeavor has been to make the directions for " Paper-bag Cookery " so clear and concise that even the inexperienced housekeeper may not be deterred from trying this new-old way of cooking foods delicately, digestibly, economically. No one is advised to try dishes — as for instance soups, omelettes, macaroni and kin, — and many desserts that may better be done by other methods. Neither has the author called for strange and divers seasonings and materials that are only to be found in the kitchens of the mighty and their attendant chefs. For the very large family or boarding house, pots and pans need still be called upon ; but for the small family, for the woman who does her own work and wishes to minimize labor, or for the epicurean but frugal housewife who looks personally after the details of her own little establishment, this paper-bag cookery is commended. If this little volume points the easiest way for the preparation of nice dishes with a modicum of labor and a saving of time and money, it is all that its author and compiler asks. CHAPTER I. WHAT IS PAPER BAG COOKERY? THE principles contained in Paper-bag Cookery are not new. Woodsmen and hunters have known for ages that if they wanted fish or game done to a turn, a jacket of clay outside the meat which was protected from soil by leaves or corn husks, gave, on removing the clay case, the very quintessence of delicate, savory cookery. Now within the last two years, a series of experiments has resulted in the perfecting of a system of Paper-bag Cookery that revolutionizes the old time kitchen drudgery with its unending round of greasy pots and pans to be taken into account. The advantages of this method of cooking are manifold. They may be epitomized thus : I. It makes food more savory and nutritious.