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!...

“ Paper-Bag Cookery ” is the method of cooking food in a hot oven, having previously enveloped each article in paper, and thus cooking them in hot air and in the steam generated by their own juices. The method is fully explained and its advantages are clearly and incontestably set out in the following pages, but it may be well to sum up the latter succinctly in their order here that they may be taken in at a glance. The greatest advantage of all is, of course, the great improvement in flavour an

When Primitive Man first ventured on the daring experiment of applying heat to his newly-slain prey, he would most naturally adopt the obvious plan of suspending it on three sticks over a fire. The result, though no doubt to a certain extent tasty, would be smoked, charred on one side, raw on the other, and this, coupled with the frequency of burned fingers gained while rescuing the meat from the fire into which it fell when the sticks burned through, caused Primitive Man—or, more probably, Prim

There is nothing which is so delicious when cooked in paper bags as fish. Boiled fish is light and digestible, but most of the nutriment and flavour are lost in the water; and although less goes to waste when the fish is steamed or cooked in a conservative cooker, there is no comparison between these methods and paper-bag cookery. The flavour is unsurpassed; there is no smell of frying or boiling fat; no risk of burning; no spoiling by overcooking; no trouble or fuss looking out the right saucep

PUTTING THE JOINT INTO THE BAG. This sketch shows how joints must be placed in the paper bag. The bag should rest on the table; lift the uppermost edge, and your food or joint can be slipped in. Paper-bag cookery should appeal especially to the caterer for a small family. The difficulty of providing suitable joints for households of three or four persons is very great. A small piece of sirloin or half leg of mutton dries up to nothing when cooked in the ordinary way, and loud are the complaints

PREPARING TO COOK CABBAGE. Those who have tried the foregoing recipes are unanimous in their approval, but as regards the cooking of vegetables in paper bags, opinions are divided. Several noted vegetarians are enthusiastic on the subject, and declare that paper-cooking is the very best possible way of conserving the juices and flavour of all vegetables. Others, again, shake doubtful heads, though they admit that some vegetables are improved by this method of cooking, while others are quite deci

With the exception of soup, an entire dinner can be cooked in “Papakukery” fashion, and, apart from other advantages, it will gain immensely in flavour and nutritive value from being thus cooked. Almost all puddings and sweet dishes can be cooked in paper bags, and are much improved in taste and goodness. APPLE PUDDING. Peel, core, and slice the apples. Make a good short paste crust, roll it out to a medium thickness; lay the apples neatly on one half, cover thickly with castor sugar, add the ju

For those who still hesitate whether to adopt paper-bag cookery or not, it may be as well to repeat the solid advantages of this method. For one thing, it minimises labour and saves time, thus going far to solve the servant problem. The cook who has not the never-ending labour of cleaning saucepans and baking-tins, who has leisure for reasonable rest and recreation, is a contented being, not likely to give notice at awkward moments. The expense of most labour-saving domestic utensils prevents th