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Standard Paper-Bag Cookery by Emma Paddock…
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Standard Paper-Bag Cookery

by Emma Paddock Telford

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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.

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 is also a great saving of fuel, 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. ( )
  amzmchaichun | Jul 20, 2013 |
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