23 chapters
3 hour read
Selected Chapters
23 chapters
FOREWORD
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 f
53 minute read
Read Chapter
Read Chapter
CHAPTER I.
CHAPTER I.
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
3 minute read
Read Chapter
Read Chapter
CHAPTER II.
CHAPTER II.
I. Select a bag that fits the food to be cooked. When a liquid is used or a number of ingredients are to be cooked together, use a wood cookery dish which holds the food stuffs together and permits their ready removal from the bag. II. Brush over the outside of the bag with a little water to make it pliable. Grease the inside except in the case of vegetables or when water is added, using for this another little flat brush (kept for this purpose) and pure vegetable oil, melted butter or drippings
5 minute read
Read Chapter
Read Chapter
CHAPTER III.
CHAPTER III.
TIME TABLE. As a general rule less time is required for Paper-bag Cookery than any other way. While this approximate time table is at your service, experience will enable you to modify the figures to suit your own stove and your family's predilections as to having things rare or well done....
2 minute read
Read Chapter
Read Chapter
CHAPTER IV.
CHAPTER IV.
Appetizers play a very important part now-a-days in all up-to-date establishments and even in modest homes where they are not only employed as introductory to the course dinner, but as a pleasing accessory to the afternoon tea service. They are supposed to whet the appetite for the heavier dishes that follow. In Europe one always finds them. They are considered very "smart" and as they are but little trouble to prepare in Paper bag cookery, when one has learned the trick, there is no reason why
5 minute read
Read Chapter
Read Chapter
CHAPTER V.
CHAPTER V.
Bread Sticks. — In preparing these, any bread dough may be used, though that with shortening is preferred. After it is kneaded enough to be elastic, cut into pieces half the size of an egg, then roll on the molding board into a stick the size of a pencil and about a foot long. Lay these strips in the well-greased paper bag, let them rise a little before putting in the oven, then fasten the bag and bake with a moderate heat, so they will dry without much browning. Croutons Toasted. —Slice bread t
1 minute read
Read Chapter
Read Chapter
CHAPTER VI.
CHAPTER VI.
Fish and the paper bag method of cooking, go hand and glove. The thing that every housewife hates most, particularly in a small apartment, or in the Winter when it is difficult to get the house thoroughly aired, is the pervasive odor that announces to every one in the house or block just what you are going to have for dinner. Bagged, the odor is so minimized as to be entirely inoffensive. Ten minutes airing after the bag is opened will be quite sufficient to dissipate every particle of odor. Fur
7 minute read
Read Chapter
Read Chapter
CHAPTER VII.
CHAPTER VII.
Filet of Bass. — Wash and wipe the filets dry with a clean towel, trimming away the fins with a pair of large scissors close to the filet. Dust with salt and lay in a covered dish with a minced onion, the juice of half a lemon and a bit of finely cut parsley and thyme. Let them stand half an hour. Twenty minutes before serving wipe dry again, dust lightly with flour, dip in well-beaten egg, then roll in fine bread crumbs. When all are prepared, put in greased bag and cook twenty minutes until a
14 minute read
Read Chapter
Read Chapter
CHAPTER VIII.
CHAPTER VIII.
Anchovy Sauce. — Pound three anchovies smooth with three spoonfuls of butter, add two teaspoonfuls of vinegar and a quarter of a cupful of water. Bring to the boil and thicken with a tablespoonful of flour rubbed smooth in a little cold water. Strain through a sieve and serve hot. Quick Bearnaise Sauce. —Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire and add minced onion, cape
5 minute read
Read Chapter
Read Chapter
CHAPTER IX.
CHAPTER IX.
Capon. — Capon is the best of all poultry, having been specially treated and fattened for the table. They can be distinguished in the market by the head, tail and wing feathers being left intact. They are always high in price and considered great luxuries. They are cooked the same as chicken. If to be stuffed, choose a delicate dressing like oysters or chestnuts. Cut the neck off short and remove the oil bag from the root of the tail. Singe carefully, pluck out every lingering pin feather, wash
19 minute read
Read Chapter
Read Chapter
CHAPTER X.
CHAPTER X.
Bullock's Heart. — This is an inexpensive portion of the beef, but a very tasty one when properly cooked. It should always be served on very hot dishes, both plates and platter. If you elect to roast your heart, put in a basin of warm water and let soak for an hour to draw out the blood. Wipe dry, brush with oil or butter and tie or skewer in shape. Put in well-greased bag and roast about two hours. Serve with a border of carrots sliced and fried. Stewed Bullock's Heart. —Soak in a basin of warm
7 minute read
Read Chapter
Read Chapter
CHAPTER XI.
CHAPTER XI.
The paper bag seems made expressly for lamb and mutton cookery. Breast of Lamb With Tomato Sauce. —Get three pounds breast of lamb, boil until tender, and slip out the bones. This is best done the day before you are to bag it. Half an hour before serving, egg, crumb, season and put in a well-greased bag. Seal and put in a very hot oven for twenty minutes. Serve with tomato sauce. Lamb Chops. —If you use the rib chops have them frenched, saving the trimmings for the stock pot. If you have the loi
3 minute read
Read Chapter
Read Chapter
CHAPTER XII.
CHAPTER XII.
Bacon and Apples. — Core , but do not peel, well flavored apples and cut in crosswise rings about a quarter of an inch thick. Lay on thin slices of streaky bacon in a well-buttered bag, dust lightly with sugar, seal and cook eight minutes in a hot oven. Bacon and Bananas. —Peel firm bananas, halve them lengthwise, dust lightly with pepper and wrap each in a thin slice of streaky bacon. Put in a well-greased bag, seal and cook in a hot oven ten minutes. Bacon and Calf's Liver. —Pour boiling water
4 minute read
Read Chapter
Read Chapter
CHAPTER XIII.
CHAPTER XIII.
Baked Calf's Liver. — One calf's liver washed and dried, slashed and scored inside. Have bread dressing ready well seasoned with onions. Stuff the liver with this and tie with cord. Skewer to liver with toothpicks several pieces of bacon, put a little hot water in the bag and bake at least one hour in a hot oven. Send to table hot, with a parsley garnish. Calves' Brains in Tempting But Inexpensive Ways. —Carefully prepared few can tell the difference between sweetbreads and calves' brains though
5 minute read
Read Chapter
Read Chapter
CHAPTER XIV.
CHAPTER XIV.
Bignon's Sauce. — This is a delightful appetizer with meats cold or hot, or with fish. Chop fine equal parts, say one tablespoonful of each, capers, parsley, chives, gherkins, tarragon and green Chili peppers. Mix together; season with salt, pepper and cayenne and cover with tarragon vinegar; let it stand an hour and add three tablespoonfuls of oil and a teaspoonful of French mustard. Bread Sauce. —Mince an onion and boil in milk until soft. Then strain the milk over one cupful of grated bread c
6 minute read
Read Chapter
Read Chapter
CHAPTER XV.
CHAPTER XV.
Beef Steak Left Overs. — Mince fine and for each cup of meat add a tablespoonful of chopped ham and half as much bread crumbs as you have meat. Moisten the crumbs with a little hot milk and add to the meat. Season highly with salt, pepper and chopped parsley or substitute a little sage or onion juice for the parsley. Beat one egg light and add to the other ingredients. Make into a brick shaped loaf, grease over with warmed butter or oil, put in paper bag also greased. Seal and bake twenty-five m
4 minute read
Read Chapter
Read Chapter
CHAPTER XVI.
CHAPTER XVI.
Cheese Ball With Tomato Sauce. — Mix together two cupfuls grated cheese, a cupful of fine bread crumbs, a quarter teaspoonful of salt and a few grains of cayenne. Then add two eggs beaten stiff, shape in small balls, roll in crushed cracker crumbs and lay in well-buttered bag. Bake ten minutes and serve on triangles of buttered toast with tomato sauce. Cheese Fritters to Serve With the Salad Course. —Beat two eggs, season with salt, pepper and a suspicion of mustard and then lay in this seasoned
3 minute read
Read Chapter
Read Chapter
CHAPTER XVII.
CHAPTER XVII.
While no claim is made that all vegetables are improved through paper bag cookery, experiments prove that quite a number can be successfully cooked by the paper bag process. Vegetables of strong flavor as a rule are best cooked in a large quantity of water and are not recommended for paper bag cookery; only the more delicate vegetables that need to have their flavors conserved. Dried peas, lentils and beans are excellent cooked in paper bags but require a longer preliminary soaking than is usual
14 minute read
Read Chapter
Read Chapter
CHAPTER XVIII.
CHAPTER XVIII.
Baking Powder Bread. — Sift together, five times over, four quarts of flour, six rounded teaspoonfuls baking powder and four level teaspoonfuls salt. Have the oven quite hot. Add to the sifted flour enough milk and water in nearly equal proportions, to make a moist, not wet, dough, stiff enough to handle, then divide into four portions, mould lightly into shape and put into brick shaped pans. Brush over the tops with milk, put into bags and bake an hour. Bannocks. —Sift together one pint of corn
3 minute read
Read Chapter
Read Chapter
CHAPTER XIX.
CHAPTER XIX.
Cakes baked in paper bags will be as brown as if baked without the bag and will retain their moisture infinitely better; therefore plain loaf cakes and all fruit cakes are greatly improved by the paper bag cooking. While drop cakes, oatmeal cookies and the like can be baked directly on the bottom of the bag, better results as far as form is concerned, will come from using very thin tin moulds or baking sheets or paper souffle cases. Before putting a cake in the oven, particularly if it be a frui
10 minute read
Read Chapter
Read Chapter
CHAPTER XX.
CHAPTER XX.
Baked Apples. — Wash , but do not peel; cut out specks and bruises, core, fill the bottom of the core-space with a bit of butter, over which pile sugar and add a dusting of cinnamon. A clove stuck in the side may take the place of the cinnamon. Seal inside a well-greased bag and bake eighteen to twenty minutes in a fairly hot oven. Serve hot with sugar and cream or a hard sauce. Baked Apple Dumplings. —Make a regular shortcake crust, using one pint of flour, two teaspoonfuls baking powder and a
5 minute read
Read Chapter
Read Chapter
CHAPTER XXI.
CHAPTER XXI.
Use tin or agate pie plates for paper bag cookery. Line with a delicate crust, and prick the bottom with a fork. Turn in whatever filling you elect to have, and put on top crust or the latticed bars. Cut a cross in the center of a solid crust and turn back the points or prick with a fork. Any pie can be baked in a paper bag with advantage. Cook two pies at once, shifting midway in the cooking from the upper to the lower shelves and vice versa. Have the oven hot when the pies go in, but reduce th
9 minute read
Read Chapter
Read Chapter
CHAPTER XXI.
CHAPTER XXI.
Banana Short Cake. — Beat to a cream one-half cupful butter and one of sugar. Add two well-beaten eggs, a pinch of salt and a teaspoonful of baking powder sifted with a pint of flour. Flavor with vanilla. Mix lightly and roll out into a sheet about half an inch thick. Cut into rounds about four inches in diameter, and having brushed each one over with melted butter, pile on top of each other and put in buttered bag. Bake twelve minutes, separate, and spread between the layers a thick filling of
9 minute read
Read Chapter
Read Chapter