II. It is sanitary. No dust can reach the article be- ing cooked and, the cooking accomplished, the bag can be thrown into the stove or kitchen scrap basket with no temptation for a lazy maid to tuck away a greasy pan in the dish closet for the delectation of " germs " or roaches. III. It is economical. Not only does it save the time and strength of the housewife with no aftermath of dirty cooking dishes to be washed, but it prevents the shrinkage of meats as caused by ordinary cookery. Nothing is lost, because there is no evaporation; careful experiments prove that the weight of the cooked food tallies almost exactly with the weight of the raw. There 10 BAG COOKERY $l, some claiming as high as 40 per cent., owing to' the less time required in Paper-bag Cookery. While this may be a generous estimate it is certain that Paper-bag Cookery takes on the average, one-third less time than other cooking. IV. With ordinary care there is no danger of food burning, and no deterioration in flavor if left in the bag some little time before serving. V. It is odorless; a great thing, this, for the flat- dweller who has to cook in restricted quarters, taking care always that cooking odors do not permeate the house. VI. Its price is not prohibitive. Indeed, it is most reasonable. Paper-bag Cookery calls for no big outlay of money, no patent stove oven, no complex apparatus or appli- ances. All that is necessary is an oven of any sort — • coal, gas, electric, wood or oil — a broiler, a paper bag specially and sanitarily prepared, — grease proof and waterproof, — a wood cookery dish if the food contains liquid or a number of separate ingredients, and some- thing to cook therein. Another convenience are the wire clips for fastening the mouth and corners of the bag, which can be purchased wherever the bags are sold. THE KIND OF PAPER BAG TO USE. While a sheet of heavy foolscap paper made into a bag serves for the cooking of a single chop — it is self- evident that for larger proportions, larger bags and bags from strong, absolutely sanitary paper must be used. While there are bags and bags now upon the market, not all fulfill these essential conditions. After much experimenting, the Continental Paper Bag Co, of Rumford, Maine, and New York City, has succeeded in STANDARD PAPER BAG COOKERY 11 producing the ideal bag which may now be found in varying sizes, at all the large house-furnishing stores, grocers, butchers, etc., or the bags may be ordered direct from headquarters. These bags are put up in bulk in bundle lots, or in sealed packages of assorted sizes. Each of the sealed packages contains thirty bags of as- sorted sizes with the necessary clips and a small book of recipes with full directions. Retail price 25 cents a package — fifty packages to a shipping bundle.

AI-modernized reading of the original text

II. It is sanitary. No dust can reach the article being cooked and, the cooking accomplished, the bag can be thrown into the stove or kitchen scrap basket with no temptation for a lazy maid to tuck away a greasy pan in the dish closet for the delectation of " germs " or roaches. III. It is economical. Not only does it save the time and strength of the housewife with no aftermath of dirty cooking dishes to be washed, but it prevents the shrinkage of meats as caused by ordinary cookery. Nothing is lost, because there is no evaporation; careful experiments prove that the weight of the cooked food tallies almost exactly with the weight of the raw. There BAG COOKERY $l, some claiming as high as 40 per cent., owing to' the less time required in Paper-bag Cookery. While this may be a generous estimate it is certain that Paper-bag Cookery takes on the average, one-third less time than other cooking. IV. With ordinary care there is no danger of food burning, and no deterioration in flavor if left in the bag some little time before serving. V. It is odorless; a great thing, this, for the flatdweller who has to cook in restricted quarters, taking care always that cooking odors do not permeate the house. VI. Its price is not prohibitive. Indeed, it is most reasonable. Paper-bag Cookery calls for no big outlay of money, no patent stove oven, no complex apparatus or appliances. All that is necessary is an oven of any sort — • coal, gas, electric, wood or oil — a broiler, a paper bag specially and sanitarily prepared, — grease proof and waterproof, — a wood cookery dish if the food contains liquid or a number of separate ingredients, and something to cook therein. Another convenience are the wire clips for fastening the mouth and corners of the bag, which can be purchased wherever the bags are sold. THE KIND OF PAPER BAG TO USE. While a sheet of heavy foolscap paper made into a bag serves for the cooking of a single chop — it is selfevident that for larger proportions, larger bags and bags from strong, absolutely sanitary paper must be used. While there are bags and bags now upon the market, not all fulfill these essential conditions. After much experimenting, the Continental Paper Bag Co. of Rumford, Maine, and New York City, has succeeded in producing the ideal bag which may now be found in varying sizes, at all the large house-furnishing stores, grocers, butchers, etc., or the bags may be ordered direct from headquarters. These bags are put up in bulk in bundle lots, or in sealed packages of assorted sizes. Each of the sealed packages contains thirty bags of assorted sizes with the necessary clips and a small book of recipes with full directions. Retail price 25 cents a package — fifty packages to a shipping bundle.

Standard Paper-Bag Cookery