PAPER-BAG COOKERY
PAPER-BAG
COOKERY
BY
London
C. Arthur Pearson Ltd.
Henrietta Street
1911
SHE RELIES ON
McDOUGALL'S
SELF RAISING
FLOUR
McDougall's Self-Raising Flour has a reputation of 40 years. It makes Delicious Pastry. Light, Flaky and Digestible. Unequalled for Boiled or Steamed Puddings.
Needs no Yeast or baking powder.
Sold by all Grocers and Stores in 1-1/2 lb., 3 lb. and 6 lb. bags.
Refuse Substitutes.
ALWAYS READY!
ALWAYS RELIABLE!
TRY IT!
INTRODUCTION
“Paper-Bag Cookery” is the method of cooking food ina hot oven, having previously enveloped each article inpaper, and thus cooking them in hot air and in the steamgenerated by their own juices. The method is fully explainedand its advantages are clearly and incontestablyset out in the following pages, but it may be well to sumup the latter succinctly in their order here that they maybe taken in at a glance.
The greatest advantage of all is, of course, the greatimprovement in flavour and the retention in the food ofits highest nutritive properties.
(1) Food cooked in a paper bag is superior in flavour and of higher nutritive value than that cooked in any other way.
The next advantage is its economy in time, in money,and in labour.
(2) Food cooked in a paper bag loses practically nothing in weight.
(3) By cooking the entire dinner in paper bags in theoven an immense saving in fuel is effected.
(4) Food cooked in a paper bag takes, as a rule, a muchshorter time to cook than when cooked by anyother method.
(5) The entire meal may be prepared and placed in thebags overnight, thus saving considerable timeduring the busy morning hours.
(6) Joints require no basting, and provided care is takento lower the gas sufficiently to prevent scorchingthe bags, the food can be left to look after itselfuntil the proper time for dishing up arrives.
A very great advantage both to mistress and maid