9 
 
LIBRARY 
 
 UNIVERSITY OF CALIFORNIA. 
 
 GIFT OF 
 
 Class 
 
r ou Get That New Onee-a-Monfh 
 Maqazinc FREE Next Sunday 
 
The following merchants mnd dealers carry 
 the genuine 
 
 Union Cookery Bags 
 
 Each package of Union Cookery Bags, 
 
 * which you can purchase at your nearest 
 
 ' dealer, contains an original Soyer's "Paper 
 
 Bag Cookery Book'*, giving many choice 
 
 recipes "How to Use Union Cookery Bags" 
 
 and time table for Union Cookery Bag 
 
 cooking* 
 
 JTKJW YORK 
 
 WANAMAKE..R, iOtB St. and 
 
 Broadway, 
 CARTER * SCffiZNSOOT. Orirata* Are. 
 
 and 73d Bt, 
 TOWEE MFG. OCX.. 8 
 E. H. MAOi. & 'OO., 84tfc 6k 
 
 way. 
 HEGEMAIf & <X>.. IS&tfa, fit 
 
 Ave. 
 GREE'NHOT-SIEGEiL OOOFEUEb CO., th 
 
 Are. and ISth fit, 
 B. MURPHY, 3449 Broadway, 
 DUFFY-CARNE1 CO., 2121 Broadway. 
 UNIVERSAL NOVELTY CC,. 1183 
 
 Broadway* 
 a L. LOPE PKABM1A0I, Broadway 
 
 and 112th St 
 
 CHA8. JONES, 920 Broadway. 
 SCHAAF BROS., 2151 8th, Av* 
 ROHDB & HA8KINS, 16 Cortlandt fit. 
 R. B. BOBBINS, 539 Inox Are. 
 D. WEINBEHG, 996 Columbua Avc. 
 JAS. BERGMAN. Columbus Ave. and 
 
 92d St. 
 
 GIMJBEL BROS., 33d St. and, 6th Are. 
 NATHAN SNYDER. 1308 Amsterdam 
 
 Ave. 
 JTJTSPGMANN PHARMAOT, 428 Colua> 
 
 bus Ave. 
 KLIK&MAN 
 
 Ave. 
 LOUIS KLEIN PHARMACY, 103d St. 
 
 and Amsterdam Are, 
 H. C. F. KOCH & CO., "West 125th St. 
 BLOOMlNGOAiLBS', 59th St. and 3d 
 
 '. 1423 Btexfcc 
 St. 
 
 STANDARD DROQ CO., Button and 
 Church St3L 
 
 APPIiL, 1036 Amsterdam Aye. 
 
 PHARMACT. 2631 8th 
 
 14TH ST. STORE, fofc ATO, tad 14th 
 tit. 
 
 A. F. BEOKMANN & CO., 3510 Broad- 
 way, near 143d st,; 3660 Broadway, 
 near 151st st. : 89 Amsterdam ave., 
 near 63d st. ; 428 Amsterdam are., 
 near 81st st.; 641 Amsterdam ave., 
 cor. 91st st. : 826 Amsterdam ave.. 
 near 101st at.; 1437 Amsterdam are., 
 cor. 131st si.; 2*362 8th ave., near 
 112th st.; 2771 8th ave., cor. 147th 
 st.; 225 9th are., cor. 24th 3t.; 840 
 6th ave., cor. 55th st.: 718 Cohunbua 
 ave., cor. 95th st, ; 473 Lottos ave., 
 near 134th st. ; 553 J>euox ave., cor. 
 St.; 1288 Lexington ave., cor. 
 st.; M44 Lexington ave., cor. 
 94th St.; 1810 2d ave.. oor. 69th st. ; 
 1576 2d ave., cor. S2d at.; 1697 1st 
 ave., cor. 88th st.: 232 Willis ave., 
 near 138th st.: 496 Brook ave., cor. 
 147th st.; 291 Burnside A*e. e cor. 
 Ryer ave. Suburban Branches 
 254 Main st.. New Roobelle, N. Y.; 
 118 Washington st., South Norwalk, 
 Conn.; Palisade Market, Palisade, N. J. 
 
 HA.RR1 A. FLAGGE, 307 Columbus 
 ave. 
 
 S. BROWN, 2318 B'way, cor. 84th st. 
 
 J. W. HUGHES & CO., 1031 0th ave. 
 
 ANDREW KAHT. B'way, cor. 88th st, 
 
 LOUIS J. LANG, 207 Columbus ave., 
 near 69th st. 
 
 J. L. RIBEGAN, 386 Amsterdam ave., 
 near 7Sth st. 
 
 D-ENIS RYAJN, 214 West End aye., cor, 
 70th st. 
 
 C. STEFFENS. 58th st. and 0tfc ave. 
 
 H. D. G. WERNKE, 3060 B'way, cor. 
 121st at. 
 
 JOHN &OHAFTT, 67 5th are., BMyn. 
 (Continued on Inside Back Cover.) 
 
The Paper Bag Cook Book 
 
 Complete Information About This New 
 and Desirable Method of Cooking, 
 With an Introduction by Emile Bailly, 
 Chef of the Hotel St. Regis, and Page 
 After Page of Delicious Recipes, 
 Including Many of Mr. Bailly's Own. 
 
 (Copyright, 1'Jll, by American-Journal- Examiner.) 
 
 COOKING in paper bags appeals to many housewives as a 
 unique, economical, labor-saving method of preparing a meal. 
 Indeed, when attended with the expected results, food thus 
 cooked retains a delicious flavor and zest which are hardly obtain- 
 able through the old way. 
 
 The sealed bag prevents loss of the rich juices or shrinkage of 
 the food, and the heat is in most cases more thoroughly distributed. 
 This confinement of the heat, of course, greatly reduces the time 
 required for cooking and makes a material reduction in the fuel 
 bill. As the bag is always placed upon a gridiron in the oven, pots 
 and pans are not needed, and the malodorous fumes peculiar to many 
 dishes are unknown. 
 
 Like all such innovations, however, the new paper bag 
 cookery has its restrictions. Nowhere is success more dependent 
 upon repeated experience, and the average person will seldom be 
 proud of her first attempt with the bags. 
 
 It should be understood at the outset that the scheme is not 
 practicable for a coal range. Gas or electricity is everywhere pref- 
 erable, because of the steady heat which can be kept. Neither is 
 bag cooking on a large scale to be advised. Hotels and boarding 
 houses with their accustomed ranges cannot afford to experiment 
 with great quantities, especially since they rarely use gas for the 
 more important' dishes. Certain technicalities of seasoning and stir- 
 ring the cooking food, only too well known to the cook and the 
 chef, are precluded by the closed bag, and while such minor matters 
 are negligible in the private residence they loom up significantly in 
 the hotel kitchen. 
 
 But at the house, or at the apartment, the paper bag may well be 
 employed to great advantage and satisfaction. The up-to-date hostess 
 will entertain a party of friends at a "paper bag dinner," and as the 
 toothsome viands are brought upon the table concealed in those 
 
THE SU.MDAY AMERICAN'S 
 
 queer-looking browned sacks naught but exclamations of delight can 
 escape her guests when the novel puffed pouchs are slit open and 
 give forth volumes of savory, piquant odors. Again, if the busy, 
 thrifty woman be delayed by a long afternoon shopping, and reaches 
 home only to find time enough to prepare a "hurry-up'' dinner for 
 her family, the paper bag readily lends itself to hasty cooking. Fish, 
 roasts and some of the vegetables can be easily prepared and made 
 ready to serve in a surprisingly s/hort period. 
 
 Until the cook is accustomed to the various times required for 
 different dishes, she will probably be harassed by doubts as to when 
 the dish is done. She cannot see inside of the bag, and to rip it open 
 would destroy the benefits that are to be obtained only by the closed 
 bag, but if she wishes to see whether the dish is properly cooked it is 
 easy to press gently on the bag and feel whether the meat or fish is 
 thoroughly tender. 
 
 The cooking of our food in a paper bag is not new. The 
 present idea, without doubt, grew out of the old and familiar method 
 of cooking en papillote. But the difference between these dishes en 
 papillote and the latest idea of cooking in bags is that, as a rule, 
 most of the old dishes were prepared and sometimes half cooked 
 before they were put into the paper. Of course, this was therefore 
 a matter for the chef and many assistants, who desired to attain a 
 certain flavor, rather than a device to save labor. In olden times 
 our forefathers used to cook their game and fruits wrapped in leaves 
 and parchment, and we ourselves, when camping, frequently wrap a 
 bird in a piece of old linen, then in coarse brown paper, and roast 
 it on the ashes of the camp fire. Now the idea is brought into the 
 home and made practical. All that is necessary is an oven, a grid 
 and a paper bag. 
 
 The bag, firmly fastened at the bottom and up the sides, keeps in 
 all the smell of cookery, all the albumen of the food, and prevents 
 loss of weight in cooking. In either roasting or baking, beef loses 
 25 per cent of its weight when cooked by the ordinary methods. In 
 the paper bag, however, it loses none of its weight and no particle 
 of its essence. 
 
 When the food is taken from the bag a small quantity of con- 
 centrated gravy first rolls out, and it is the purest and best broth 
 that can be imagined. The time that the gas oven has been in use 
 for preparing the meal is reduced by at least one-third. There is not 
 the faintest trace of odors from the kitchen, not even in the case of 
 vegetables, which sometimes smell rather strongly, as cauliflower, for 
 instance. 
 
 The paper bag system notably allows freedom from grease. Many 
 dishes which are too rich for the digestion when cooked in the usual 
 way may be put into a paper bag with no more butter than is neces- 
 sary to grease the bag, and will be found to have gained in savor 
 and delicacy of taste, while so completely free from grease that they 
 will not disagree with the most delicate digestion. Furthermore, 
 there is no scrubbing out of a greasy oven, with dripping clinging to 
 its sides; no washing out of the dripping pan or baking dish. A 
 
PAPER BAG COOK BOOK 3 
 
 spotlessly clean oven is left, and when the bags have been burned 
 up and the dishes washed the cook's labors with the finished meal 
 are over. 
 
 Many housekeepers have discovered how to freshen and reheat 
 bread by wrapping it in a paper bag. Biscuit that have been cooked 
 for twenty-four hours, while having lost only one per cent or one- 
 half per cent of moisture by evaporation, are nevertheless dry. Their 
 crusts are brittle, though the heart will be moist. If the moisture 
 can be redistributed the biscuit will become almost as good as when 
 first baked. Nothing will accomplish this redistribution as well as 
 paper wrapping. 
 
 Soups cannot be cooked in bags, as the expansion caused by 
 evaporation bursts the paper. Vegetables and desserts give varying 
 success, some turning out to perfection and others proving less pala- 
 table than when cooked in the pan. But eggs in every style, fish, 
 entrees and roasts are always delicious, and it is here that the 
 epicurean though frugal housekeeper will reap the many profits of 
 paper bag cookery. 
 
 EMILE BAILLY. 
 
 St. Regis Hotel, October 14, 1911. 
 
 General Directions 
 
 PAPER bag cookery is done in the oven. Gas fires, electric stoves 
 or oil stoves are all equally efficacious, but the time varies and 
 must be learned by experience. A wire grid must always 
 be used in the oven under the bag, in order that the heat may circu- 
 late. Each bag must be well inspected before using, to make sure 
 that there are no holes. Use a light brush to paint the interior of 
 the bag with drawn butter before placing the food inside. Dripping 
 or good olive oil may also be used. 
 
 The heat of the oven should at first be about 300 degrees Fahren- 
 heit. If there is not an oven thermometer attached use the ordinary 
 white paper test, and if it turns brown at once the oven is right. 
 With a gas fire take out the grid shelf and turn the gas on full for 
 eight minutes before using the oven. Leave it three parts on for five 
 minutes after putting the dish in the oven, then turn the gas half 
 down during the rest of the cooking. This will reduce the heat to 
 about 200 degrees, which is the proper temperature for paper bag 
 cookery, on the average. 
 
 Several dishes can be cooked at the same time in separate bags. 
 The bags retain everything, and there is no possibility of flavors 
 intermingling. Bags cannot be used twice, for, after being in the 
 oven they crumple and tear very easily. In cases where a 
 brown surface is required, such as for chicken, duck and similar 
 game, break open the top of the paper bag or prick it with a wooden 
 skewer about ten or fifteen minutes before taking it out of the oven. 
 
THE SUNDAY AMERICAN'S 
 
 It is also advisable when cooking pastry to prick the top of the bag. 
 This will help to give the food a delicate, golden brown. 
 
 Always slide the bag and its contents on to a hot dish; then slit 
 the bag with a pair of clean scissors, kept specially for the purpose, 
 and draw away the paper carefully. To avoid any possible leakage, 
 close the bag by folding down the top (the open end), fold over 
 three times, fasten with a clip, and turn up the bottom corners of 
 the bag. Keep the bags well away from the gas jet; otherwise they 
 are apt to scorch and burn. 
 
 Although the bags are waterproof, they will hold only a small 
 quantity of liquid safely. 
 
 In order to prevent any possibility of the paper bag breaking or 
 bursting, either before or after being placed in the oven, the follow- 
 ing hints should be observed: 
 
 Select the size bag that will conveniently hold the food intended 
 to be cooked in it. Examine carefully to see if there is the slightest 
 rent or break. If so, paste over with white of egg or a paste made 
 with flour and water. The least hole m the bag is certain to in- 
 crease in size when placed m a heated atmosphere, thus causing loss 
 of gravy or juice from food. 
 
 Cut, saw or trim off all projecting sharp bones, fins or pro- 
 truding edges from food that are likely to tear the paper before 
 placing it in the bags. Without this precaution meat or poultry is 
 likely to cause incisions in the bag perhaps unknown to the cook. 
 
 After greasing the bag, and when the food necessary for the 
 dish has been inserted, fold the open end several times and fasten 
 with one or more paper wire-clips, or with small, thin wooden 
 skewers, so as to seal hermetically the bag. It is a good plan to 
 fold in also the corners at the bottom of the bag to insure against 
 leakage. 
 
 The paper bag, when filled with the food and ready for cooking, 
 must be placed in the oven on a so-called grid shelf, such as is 
 usually provided in gas cooking stoves. 
 
 After the first 15 or 20 minutes that is, when the cooking has 
 sufficiently advanced the heat of the oven must be slightly reduced 
 until the food is quite cooked and tender. 
 
 For flat fish allow from 10 to 15 minutes to the pound for it to 
 be tender and fit to serve. Small fillets need only 8 to 10 
 minutes, while practically all roast meats require 20 to 25 minutes to 
 the pound. Stews will take 45 to 60 minutes; chicken and duck, 35 
 to 40 minutes, but small birds should cook only 15 to 20 minutes. 
 Sausages, ham, liver and bacon and kidney need but 8 to 10 minutes. 
 
 Vegetable stews and vegetables must be cooked 25 to 30 minutes. 
 Finally, all sweets, including pastry, rissoles and patties require from 
 15 to 20 minutes. When cooking milk puddings in paper bags the 
 p'- " r nz ust be made in the ordinary way in a shallow pie dish. 
 This is then slipped in, and the bag is folded and fastened as usual. 
 
 if the bags are put on a hot baking sheet the cooking will be a 
 failure, because it is necessary for the hot air to' circulate and com- 
 pletely surround the food, or the bags will burst as soon as they are 
 
PAPER BAG COOK BOOK 
 
 laid on a hot, solid surface. In a gas oven it must be remembered 
 that the lower grid must not be put in the lowest groove, or the 
 bags will catch fire from being too near the flame. The top grid 
 should be put in the groove nearest the top of the oven, if that 
 will allow the bags to lie conveniently on it, and the second grid as 
 near the first as may be convenient. Sometimes, when people are 
 living in apartments, there is a supply of gas, but no cooker. In 
 such a case it would be easy to buy a gas ring and tubing and attach 
 it to a gas jet. Over the ring a tin oven should be placed, and it 
 will be found that a paper bag dinner can then be prepared most 
 successfully. 
 
 At the end of the specified time a peep into the oven will reve-i 
 the array of paper bags probably well browned, but not burned. If 
 there has been the slightest smell of burning paper it should at once 
 be investigated and the gas reduced. After removing the food from 
 the oven a pair of scissors should be at hand to slit open the bag, 
 which must then be destroyed, leaving the nicely browned, perfectly 
 cooked viand on the dish. There will be very little gravy, as that, 
 of course, is the juice of the meat, and the claim of the paper bag 
 cookery is that it seals up the juices WITHIN the meat. On no 
 account add water to the few spoonfuls of rich, strong gravy in the 
 dish, for that would completely spoil the delicious flavor. In families 
 where much gravy is desired it must be made separately with a little 
 stock, browned and thickened. The potatoes can then be turned out 
 of their paper bag into a hot dish, and the same process can be 
 followed with the other vegetables. Cauliflower requires gentler 
 handling. Its bag should be slit, and it should be slid carefully into 
 a dish filled with white, hot sauce ready prepared. The pudding 
 may be left in the oven, the gas turned very low, so that it may 
 keep hot, but not cook any longer, until it is required. Thus an 
 entire meal, with the exception of the soup, is cooked and ready to 
 serve through the paper bag system. 
 
 The most distinctive of American culinary processes, the clam- 
 bake or fishbake, has long utilized the paper bag in the production 
 of some of its most delectable courses. It may be a fish or a meat 
 course. "Weakfish are cleaned and salted and then carefully wrapped 
 in thick manila paper, or Frankfort sausages may be treated in the 
 same way. Dozens of these rolls are placed on the hot rock where 
 the bake fire has been started and then covered with seaweed. At 
 the right moment they are carried to the table and each diner is 
 served with a delicious, steaming hot fish or sausage, dropped onto 
 his plate from the paper. By this process none of the flavor is lost 
 from the fish or sausage. The paper becomes oiled with the fish and 
 its pores practically filled, so that no steam escapes through them. 
 The flesh is thus peculiarly tender and tasty. 
 
 In general, it may be stated that there are less dangers to be 
 avoided in paper bag cookery than in any other method. Here it 
 is not necessary to open the oven door every once in a while to 
 baste the food or to see how the cooking is progressing. The oven 
 can be relied upon to do its work thoroughly, as the whole force of 
 
6 THE SUNDAY AMERICAN'S 
 
 the heat surrounds the bag and cooks the food to a turn. But the 
 oven must always be opened cautiously, as a draught from a door or 
 window may easily ignite a bag from the gas burner and thus destroy 
 the food if not removed immediately and placed in a new bag. In 
 removing the bag from the oven a plate should be placed gently 
 underneath and the bag withdrawn to the plate with the fingers, cut 
 open and thrown away at once. 
 
 Remember These "Don'ts" 
 
 1. DON'T forget to examine each bag carefully before using, and 
 if any possible rent, tear or tendency to become unfastened is 
 discovered to repair the defect with white of egg or a little 
 paste made with flour and water. 
 
 2. DON'T omit to brush over the inside of each bag thoroughly 
 with clarified butter, clarified dripping, lard, or good olive oil. 
 
 3. DON'T fail to cut, saw or trim off all projecting sharp bones, 
 fins or pointed skewers, such as are likely to pierce the paper 
 bag. 
 
 4. DON'T forget, when once the food has been placed in the proper 
 sized bag, to fold over at least twice the opening of the bag, and 
 fasten with wire clips; to turn down both corners, and secure 
 also with a wire clip. 
 
 5. DON'T put the loaded bag on a hot grid, trivet or shelf in the 
 oven; place it on a cold grid on the hot oven shelf. 
 
 6. DON'T forget to remove the top portion of the paper bag a few 
 minutes before the meat is done when a joint or bird is required 
 to be nicely browned. 
 
 7. DON'T forget to ascertain the correct heat of the oven before 
 putting in the food. 
 
 8. DON'T place the paper bag in too hot an oven, or, in the case 
 of a gas oven, too near the gas jets, so as to cause the paper to 
 scorch or burn. 
 
 9. DON'T attempt to economize when once a bag is scorched; re- 
 move it at once and put the food in a fresh bag. 
 
 10. DON'T forget to use a wire trivet or grid to support the bag in 
 every case, whether the oven shelf be of the "solid" or "open- 
 bar" variety, whether the cooking be done by gas, coal,, oil or 
 electricity. 
 
 11. DON'T omit when baking pastry to punch or pierce a few small 
 holes here and there in the end of the bag with a skewer or the 
 prongs of a fork; this will insure the pastry acquiring a golden 
 brown. 
 
 12. DON'T spill or otherwise waste any liquor or gravy retained in 
 the bag in which certain kinds of food is cooked; it is valu- 
 able and should be made good use of. 
 
 13.^_DON'T forget to dish up all foods neatly; put the whole bag as 
 it leaves the oven on a large dish, cut or break the paper and 
 place the food carefully on a dish. 
 
PAPER BAG COOK BOOK 
 
 Fish Recipes. 
 
 COD, salmon, halibut or any other kind of fish suitable for 
 boiling can be cooked successfully in a paper bag. After clean- 
 ing, trimming and wiping the fish thoroughly, butter the 
 inside ot a paper bag of suitable size; then put in the fish, with 
 one or two slices of onion and carrot, a little vinegar or lemon 
 juice and enough salted water to moisten the fish well. Allow abou 
 a pint of water to two pounds of fish. Fold in the end of the ba^ 
 with two folds, then fasten with several wire clips and place it 
 carefully onto a cold wire tray or grid and put it in the oven to 
 cook. 
 
 The oven should register about 225 degrees when the fish is put 
 on. The time required for cooking depends greatly on the shape 
 and thickness of the fish. Two pounds of cod will take about 25 to 
 30 minutes. 
 
 To serve take out the bag carefully with the grid; slit the paper 
 and lift out the fish with a fish slice or small skimmer and place it 
 on a hot dish. Garnish with sprigs of parsley and serve. 
 
 BAKED HERRINGS. 
 
 Remove the heads from three or four fresh herrings. Split them 
 open and take out the backbones. Season the inside with salt and 
 pepper and dip them in a little milk and dredge with Scotch oatmeal. 
 Melt some fat and with it brush over 'the prepared herrings. Then 
 place them side by side in a paper bag, fasten the end and cook on a 
 wire grid or perforated shelf in a hot oven for about 10 minutes. 
 Dish up and serve. 
 
 BAKED MACKEREL. 
 
 Procure a good-sized mackerel, wipe it with a damp cloth, split 
 it open and remove the bones, also the head and fins. Prepare a 
 stuffing composed of two ounces of chopped beef suet, two to three 
 tablespoonfuls of bread crumbs, one teaspoonful of savory herbs 
 and some chopped parsley. Spread the inside of the mackerel with 
 this, fold over and put the fish in a greased paper bag, pour a little 
 oiled butter over the fish and fasten the bag securely. Bake on a 
 wire grid in a moderate oven for about 25 minutes. Dish up and 
 serve plain or with anchovy sauce. 
 
 FILETS OF MACKEREL. 
 
 Procure two good-sized mackerel, wipe them and carefully 
 remove the fish from the bones. Place the filets thus obtained in a 
 deep dish, season with salt and pepper and a little lemon juice, then 
 pour over a tablespoonful of vinegar and add a few thinly cut slices 
 of carrot and onion and one bay leaf. Cover the dish and allow to 
 stand for about half an hour. Take up the fish and drain on a 
 cloth. Put the cut vegetables in a well-buttered grease-proof paper 
 bag, and upon them place the filets of fish, skin downwards, then. 
 
8 THE SUNDAY AMERICAN'S 
 
 brush over with a little oil or butter. Fold over the end of the b^g, 
 fasten with clips and cook in a quick oven on a grid or trivet from 
 8 to 10 minutes. Take out the bag, remove the fish on to a hot dish, 
 put a little neatly shaped parsley butter on top of each. Garnish 
 with thin slices of lemon and sprigs of parsley and serve. 
 
 PARSLEY BUTTER. 
 
 Mix one ounce of fresh butter with a teaspoonful of chopped 
 parsley, a saltspoonful of chopped mixed tarragon and chervil, a 
 teaspoonful of lemon juice and a pinch of salt and pepper. Spread 
 on a plate, put on the ice and shape into pats when quite firm. 
 
 COD STEAKS WITH HAM. 
 
 Procure two slices of cod, each weighing from half to three- 
 quarters of a pound. Wipe it and place on a buttered dish. Prepare 
 a mixture of bread crumbs, savory herbs and parsley and bind it 
 with a little beaten egg. Place this upon each slice of fish and season 
 with salt and pepper. Put a slice of raw ham or lean bacon on top 
 of ach, then place the fish in a well-greased paper bag, fold the 
 end and fasten with clips. Put the bag on a grid shelf in a fairly hot 
 oven. Bake for about 20 minutes. Dish up and, if liked, pour round 
 some anchovy sauce, and serve. 
 
 FILETS OF FLOUNDER. 
 
 Remove the filets from a medium-sized flounder, tut eac. filet 
 in two, season with salt and pepper and sprinkle over a little lemon 
 juice; fold each filet in two or roll up (skin inwards). Put a small 
 piece of butter on top of each and place carefully in a buttered 
 paper bag, fasten the ends with clips, and cook for about 10 minutes 
 on a wire grid in a hot oven. Cut open the bag and lift out .the 
 fish carefully on to a hot dish. Garnish with sprigs of parsley and 
 serve. 
 
 STUFFED HADDOCK. 
 
 Wash, scale and wipe a good-sized fresh haddock; remove the 
 eyes. Prepare a stuffing with two tablespoonfuls of chopped suet, 
 two tablespoonfuls of bread crumbs, half teaspoonful of herbs, one 
 teaspoonful of chopped parsley and season with salt and pepper. 
 Moisten the stuffing with half an egg. Stuff the body of the fish 
 and sew up the opening or simply fold in ends. Brush it over with 
 beaten egg and sprinkle over some browned bread crumbs and place 
 a few very small pieces of dripping, wrap carefully in greased paper 
 bag, fold the end and fasten with wire clips and place on a wire grid 
 Jin the oven. Bake in a fairly hot oven from 25 to 30 minutes, accord- 
 ing to size of fish. Dish up, remove the string and serve. 
 
 FILETS OF HADDOCK. 
 
 Cut the filets neatly from a good-sized fresh haddock, cut each 
 filet in two, season with salt and pepper and sprinkle over a little 
 lemon juice. Put a small piece of butter on top of each filet and 
 place carefully in a well-buttered papr bag, fold in twice, fasten 
 the ends with clips and cook for about 10 minutes on a wire grid in 
 a hot oven. 
 
PAPER BAG COOK BOOK 9 
 
 FILETS OF HADDOCK WITH ANCHOVY BUTTER. 
 
 Procure a large haddock, remove the filet s and skin carefully. 
 Wipe them with a cloth, squeeze over a little lemon juice, then 
 dredge both sides with seasoned flour (flour mixed with salt and 
 pepper). Sprinkle over with clarified butter and place the filets in a 
 well-buttered paper bag, fold in the ends and fasten with clips, then 
 cook on a grid shelf in a hot oven from 10 to 12 minutes. Take up 
 the fish, range on a hot dish, put a small pat of anchovy butter on 
 top of each filet, garnish with sprigs of parsley and serve. 
 
 FRIED FILETS OF SOLE. 
 
 Remove the skin and fins from two soles, cut off the head por- 
 tion, dip the fish fillets in milk and then in flour. Put them in a 
 well-buttered paper bag with about two ounces of clarified butter, 
 fold in the end of the bag and fasten with clips, place on a wire 
 grid and cook in a very hot oven for about twenty minutes. Turn 
 the bag twice during the cooking process. Take up the fish, drain 
 and dish up. Garnish with quarters of lemon and sprigs of parsley 
 and serve. 
 
 SOUCHET OF FISH. 
 
 This can be made of flounder or sole, or any other kind of white 
 fish. If soles are used they must be skinned on both sides. Trim 
 the fish and wipe it thorbughly. Peel one small onion, half a small 
 turnip, a small carrot, and cut each into thin slices, then into fine 
 julienne strips. Put the fish with the vegetables in a well-buttered 
 paper bag. The fish should be put between the vegetables. Add as 
 much salted water as may be required to well moisten the fish (half 
 to three-quarters, of a pint). Fold in the bag and fasten with clips, 
 turn up the corners and put it carefully on a grid shelf into a 
 moderate oven. It will take about half an hour to 40 minutes to cook 
 the fish and vegetables. Take out the fish, put it on a hot dish and 
 sprinkle over the vegetables and a little stock. Sprinkle over some 
 chopped parsley and garnish with slices of lemon. 
 
 FISH CAKES. 
 
 Take half a pound of cold fish, freed from skin and bones, half 
 pound of cooked potatoes, one ounce of butter or dripping, two 
 tablespoonfuls of milk, salt and pepper, one egg and bread crumbs. 
 Chop the fish finely. Mash the potatoes and mix them with the fish, 
 season with salt and pepper. Melt the butter or dripping, add the 
 fish, etc., to it, then mix all together with the milk. Shape the mix- 
 ture into small flat cakes of even size. Beat up the egg on a plate, 
 then egg and bread-crumb the cakes and again shape. Now put them 
 into a well-buttered paper bag, close up the end and fasten with 
 wire clips. Put into a very hot oven on a grid shelf and cook for 
 about 20 minutes. Turn the bag twice during the cooking process. 
 Cut open the bag with scissors and place the fish cakes on to a hot 
 dish. Garnish with sprigs of parsley and serve. 
 
 FISH PIE. 
 
 Mash about a pound of potatoes while hot and mix with two 
 ounces of butter and about two tablespoonfuls of milk, season with 
 
10 THE SUNDAY AMERICAN'S 
 
 salt and pepper and a grate of nutmeg and mix well. Free about a 
 pound of cold cooked fish from skin and bone, flake it finely and put 
 it into a greased shallow pie dish previously lined with mashed 
 potatoes; season the fish with salt and pepper. Pour in half a gill 
 of fish stock, or, if there is any fish sauce left over, it may be used 
 instead of stock. Cover the dish neatly with mashed potatoes, 
 smooth the surface with a fork and make a fancy pattern, brush over 
 lightly with some beaten egg. Slip the dish into a. paper bag, fold in 
 the end of the bag and fasten with clips and bake on a grid shelf in 
 a moderately heated oven from 25 to 30 minutes. 
 
 Note. Almost any kind of fish may be used for this dish. In 
 place of stock milk may be used. 
 
 TWICE LAID. 
 
 This is the name of a dish in which cold fish and potatoes are 
 used. 
 
 Mash about a pound of cold potatoes with a fork, remove the 
 skin and bones from half a pound of cold fish and break it up into 
 flakes. Mix with the potatoes and season with salt and pepper. Melt 
 an ounce of dripping; when hot mix it with the fish and potatoes 
 and shape into a flat cake. Place this is a well-greased paper bag, 
 fold the end and fasten with clips. Put it on a wire grid and bake 
 in a fairly hot oven for about 20 minutes. 
 
 CREAMED OYSTERS. 
 
 Remove *ihe beards from a dozen large oysters. Stir the liquor 
 into a basin containing a yolk of egg and a dessertspoonful of 
 flour. To this add a little lemon juice and half a gill of cream or 
 milk. Season with salt, pepper and nutmeg. Cut each oyster in two 
 and put them with six sliced mushrooms in a well-buttered paprr 
 bag; pour in also the prepared liquid. Close up the bag securely 
 with ".lips, put it on a wire grid in a moderately heated oven and 
 cook for .bout 12 minutes. Dish up the oysters, pour over the 
 sauce, sprinkle some chopped parsley on top and garnish with slices 
 of lemon and pieces of toasted bread. Serve hot. 
 
 BREADED OYSTERS. 
 
 Remove the beards from twelve large oysters, drain them on a 
 cloth and egg them carefully, then roll in fresh bread crumbs. Put 
 them in a thickly buttered paper bag with about two tablespoonfuls 
 of oiled butter. Close up the bag securely and cook on a grid shell 
 in a hot oven for about eight minutes. 
 
 OYSTER CAKES. 
 
 Take a dozen large sauce oysters, remove their beards, and put 
 these with the oyster liquid into a basin and 1 mix up with three 
 tablespoonfuls of rich white sauce. Add a little cream and stir in 
 one or two yolks of eggs and a cupful of bread crumbs or finely 
 crushed cracknels or milk biscuits. Divide the oysters into quarters 
 and mix with the above, season to taste with salt, pepper and a 
 pinch of cayenne. Whisk the whites of two eggs to a stiff froth and 
 incorporate with the above, Put the mixture into one or two small. 
 
PAPER BAG COOK BOOK 11 
 
 well-buttered paper bags, duly fastened at end, and bake on a wire 
 grid in a fairly hot oven for about 20 minutes. Slit open the bags 
 and take out the cakes, put them on a hot dish, garnish with parsley 
 and slices of lemon and serve. 
 
 'FISH SAUCES. 
 
 The liquor or stock from the fish should be utilized for making 
 a tasty sauce. Strain the required quantity of liquor into a hot 
 basin and stir in enough cream to thicken. If liked richer, one or 
 two yolks of eggs should be stirred into the cream before mixing it 
 with the fish liquor. This would be called cream sauce. By adding 
 a little anchovy essence, anchovy sauce is produced, while^ by add- 
 ing some chopped parsley maitre d'hotel or parsley sauce is pro- 
 duced. Salt and pepper should be added to taste. 
 
 SALMON WITH RED WINE. 
 
 Take one large fresh salmon and cut into slices an inch thick. Add 
 a pinch of salt and of pepper, and roll in flour. Put the slices into a 
 bag, and cover with half a Bordeaux glass of red wine, foui mushrooms 
 cut into small pieces, a piece of butter size of an egg and two table-v, 
 spoonfuls of fish stock. Close the bag and cook for 35 minutes. 
 
 FILET OF FLOUNDER WITH WHITE WINE. 
 
 Cut from a good-sized flounder half a pound of the best filet. Add a 
 pinch of salt and Of pepper. Put into a bag with half a glass of white 
 wineand two teaspoons of fish stock. Cook 20 minutes. 
 
 FILET OF BLUEFISH. 
 
 Salt and pepper and roll in flour one large bluefish, cut into slices 
 two inches thick. Mince very fine one small onion, and sprinkle over 
 each piece. Add half a pint of fish stock, the juice of half a lemon, and 
 a piece of butter size of an egg. Close the bag^and cook 40 minutes. 
 
 HADDOCK IN CREAM. 
 
 Take half a pound of haddock, roll in flour, and add a pinch of 
 pepper. Stir in half a pint of thick cream, with a piece of butter size 
 of an egg. Place in a bag and cook for 35 minutes. 
 
 SMELTS SUR LE PLAT, 
 
 Clean and wash carefully six smelts, add a pinch of salt and. of pep- 
 per, and roll in flour. Add. one small onion, chopped fine, three table- 
 spoons offish stock, a dash of lemon juice and a piece of butter size of an 
 egg. Place in a bag. and cook for 15 minutes. 
 
 FRESH SPANISH MACKEREL IN BUTTER. 
 
 Cut half a pound of choice filet of mackerel, and add pinches of salt 
 and pepper. Put into the* bag, cover with fresh bread crumbs, and 
 pour drawn butter over the whole. Seal the bag. and let cook for 20 
 minutes, 
 
 CRAB MEAT AU GRATIN. 
 
 Put half a pound of crab meat into a saucepan. Add a piece of 
 butter 3ize of an egg and three tablespoons of thick cream. Sprinkle 
 salt and pepper to, taste. Place in a bag and cover the meat thickly 
 
12 THE SUNDAY AMERICAN'S 
 
 all over with equal parts of cheese gratings and bread crumbs. Cook 
 for 20 minutes. 
 
 WHITEFISH DUGLERE. 
 
 Salt and pepper and roll in flour one large whitefish, add one small 
 onion chopped fine, two or three sprigs of parsley, and two tomatoes 
 skinned, seeded and chopped. Put into bag,and$cook 25 minutes. 
 
 MATELOTE OF EEL 
 
 Skin two or three medium-sized eels and cut into pieceathree inches 
 lone;. Salt and pojpper and roll in flour. Add 12 whole mushrooms 
 and i 2 very small onions. Cut into cubes 18 small potatoes? and add to 
 the whole a glass of red or white wine, half a glass of fish stock, two or 
 three sprigs of parsley, a small bunch of thyme and half a bay leaf. 
 Tie the herbs together in a bunch. Put into a bag and cook for 50 
 minutes. 
 
 SPANISH MACKEREL WITH TOMATOES. 
 
 Put into a saucepan a piece of butter size of an egg; add one medium- 
 sized onion chopped, then three tomatoes, skinned, seeded and chopped. 
 Salt and pepper to taste. Cook for five minutes. Then put a large 
 mackerel into the bag, cover with the above ragout, and let cook 35 
 minutes. 
 
 K'IN'GFISH WITH EGG PLANT. 
 
 Brown in the pan one small onion in butter. Add the egg plant 
 rcut into half-inch cubes, with two tablespoons of^ ketchup. Cook 10 
 to 15 minutes, then salt and pepper. Put the fish into the bag, add the 
 above ragout, and cook 25 minutes. 
 
 FILET OF STRIPED BASS MEUNIERE. 
 
 Cut a choice filet weighing about a pound; salt, pepper and dust in 
 flour. Pour over drawn butter, and before sealing the bag add more 
 butter, size of an egg. Cook for 1 5 minutes. 
 
 SEA BASS DIABLE. 
 
 Salt, pepper, and roll in flour a pound of fresh sea bass. Sprinkle 
 with mustard, flour and the juice of two slices of lemon. Pour over 
 drawn butter, put into the bag and cook from 15 to 20 minutes. 
 
 B'LUEFISH FILET WITH OYSTERS. 
 
 Take a pound of the filet, and salt, pepper, and roll in flour. With 
 a dozen or 15 oysters do the same. With the oysters, however, use less 
 salt and more pepper. Put the fish into the bag and carefully lay the 
 oysters around it. Pour over the whole half a glass of white wine and 
 half a glass of fish stock. Cook for 20 minutes. 
 
 WHITEFISH NORMAIMDE. 
 
 Make a ragout of 8 whole mushrooms, 10 very small onions, 8 
 medium-sized oysters, half a glass of sweet cider, one tablespoon of 
 brandy, half a glass of fish stock, and some fine herbs tied in a bunch. 
 Salt, pepper, and roll in flour a pound of choice whitefish filet. Over 
 this spread evenly the above ragout, and cook in the bag for 30 minutes. 
 
PAPER BAG COOK BOOK 13 
 
 CODFISH FINES HERBES. 
 
 Weigh out a pound of codfish steak, and having salted and peppered 
 
 / to taste, dust it thoroughly in flour and put into the cooking bag. Add 
 
 | a dessertspoon of chopped fine herbs, a piece of butter size of an egg, 
 
 I half a glass of white wine, and the juice of half a lemon. Close the bag 
 
 and let cook for a half hour. 
 
 FILET OF KINGFISH DUGLERE. 
 
 The filet must be well seasoned with salt and pepper, and then roll 
 in flour. To a pound and a half then add three tomatoes, cut into 
 quarters, two chopped onions, and two or three sprigs of parsley, with 
 a piece of butter size of an egg. Put into the bag and pour over the 
 whole half a glass of white wine. Cook for 20 minutes. 
 
 LOBSTER AU FOUR. 
 
 Take a two-pound live lobster and cut it in half. Break the large 
 pincers, salt and pepper, and add two or three chopped, small onions, 
 a small bunch of fine herbs, and a piece of butter size of an egg. Put 
 into the bag and cook for 30 minutes. 
 
 Meat Recipes. 
 
 TRIM the meat, if necessary, and cut off any projecting bones, as 
 these often cause the paper bags to burst. Wipe it with a 
 cloth, then weigh the joint. Allow from 20 to 25 minutes to 
 each pound of meat. Veal and pork require a little more time than 
 beef or mutton, as the former should always be well done. Dredge 
 the cut side of the joint with flour seasoned with salt and pepper. 
 Have ready the correct size of a paper bag. Select it rather too 
 large than too small, so that there is no possible chance of its break- 
 ing when the joint is put in. After spreading a little dripping or 
 butter over the meat put it in a well-greased paper bag. Fasten the 
 end after folding it with several wire clips. Next place it on a 
 grid shelf in a hot oven and cook till tender. When done open the 
 bag and dish up the meat. Serve with gravy. 
 
 The time required for cooking depends upon the size and weight 
 of the joint. It is safe to allow about 20 minutes to every pound. 
 For other information on this point the time table found at the 
 beginning of this book should be consulted. 
 
 GRAVY 'FOR ROAST MEATS. 
 
 Pour any fat found in the bag while warm into a basin, which 
 keep for future use. Pour a little hot water or stock into a basin 
 containing the liquor from the roast meat, stand it in the hot oven 
 and add a little gravy salt. This will color the gravy. Season with 
 pepper and salt and strain over the meat on the dish. When the 
 joint is cut some of its juice will run out and will improve the 
 gravy already in the dish. 
 
 BOILED BEEF. 
 
 Procure about two pounds of salt beef and soak it for several 
 hours in cold water. Peel and scrape two small turnips and two 
 
14 THE SUNDAY AMERICAN'S 
 
 carrots, cut them into quarters and put them with the meat in a well- 
 greased bag of the required size. Add as much water as the bag 
 with its contents will conveniently hold and fold in the end, fasten 
 with wire clips and place it on a cold wire grid into a moderately 
 heated oven. Cook thus for about 50 or 60 minutes. When done 
 take up the meat, put it on a hot dish, garnish with the cooked 
 vegetables and pour over a little of the liquor. Serve with boiled 
 suet dumplings. 
 
 SUET DUMPLINGS. 
 
 Mix six ounces of sifted flour with three ounces of finely chopped 
 beef suet and a pinch of salt, also half a teaspoonful of baking 
 powder. Moisten with enough cold water to produce a fairly stiff 
 paste. Make this up into small balls and put them in a well-greased 
 paper bag with about half a pint of water. Fold in the end of the 
 bag and fasten with wire clips, place it on a wire grid in a hot oven 
 and cook for about 35 to 40 minutes. 
 
 CHOPS AND STEAKS. 
 
 These can be successfully cooked in paper bags. Wipe the meat 
 and trim off some of the fat, if found necessary. Chops should be 
 skewered to keep them in shape. Season with salt and pepper and 
 brush over the chops or steaks with oiled butter. Put them in a 
 well-greased paper bag, place them on a grid shelf in a hot oven and 
 cook for about 15 or 18 minutes, according to the thickness of the 
 m'eat. A little parsley butter, that is, gutter mixed with salt and 
 pepper, lemon juice and chopped parsley, should be put on the meat 
 when dished up. There is usually a little gravy in the bag in which 
 chops or steaks are cooked. This should be poured over the meat. 
 
 PORK SAUSAGES. 
 
 Divide a pound of sausages and prick them with the prongs of a 
 fork, then put them side by side into a well-greased paper bag. Close 
 it up and fasten with clips. Place on a wire grid and cook in a 
 fairly hot oven for about 15 minutes. 
 
 MUTTON CUTLETS. 
 
 Cut the best end of a neck of mutton into neat cutlets, flatten 
 each and trim neatly. Season with salt and pepper and place in a 
 well-buttered paper bag, fold in the ends, fasten with clips and cook 
 in a fairly hot oven on a grid shelf from 12 to 15 minutes. 
 
 MUTTON CUTLETS WITH TOMATOES. 
 
 Flatten slightly and trim neatly six or more mutton cutlets, sea- 
 son each side with salt and pepper and place a slice of tomato upon 
 each. Sprinkle over with chopped parsley and chives, then put the 
 cutlets carefully into one or more buttered paper bags, place in a 
 very hot oven on a grid or trivet and cook from 12 to 15 minutes. 
 To serve, cut open the paper bag and take out the cutlets carefully, 
 arrange them on a hot dish, garnish with sprigs of parsley and send 
 to table. 
 
 VEAL CUTLETS, 
 
 Procure about four or five veal cutlets from the best end of the 
 neck of veal. Flatten with a cutlet bat, then trim the sides neatly 
 
PAPER BAG COOK BOOK 15 
 
 and scrape the bones clean, season each with salt and pepper. Melt 
 about half an ounce of butter and add to it about a teaspoonful of 
 finely chopped parsley, one small peeled and finely chopped shallot 
 and a little lemon juice. Brush over each side of the cutlets with 
 this, then place them side by side into a thickly buttered paper bag, 
 fold in and fasten the ends, then put the bag on a grid shelf or 
 trivet and cook in a hot oven from 18 to 20 minutes. Slit open the 
 bag and arrange the cutlets neatly on a hot dish, garnish with 
 parsley and quarters of lemon and serve with a sharp tomato or 
 piquante sauce. 
 
 Note. If liked, a few finely cut slices of streaky bacon can be 
 cooked at the same time as the cutlets. These can be placed on top 
 of the cutlets or may be cooked in a separate bag. 
 
 STEAMED CHOP. 
 
 Procure two or three mutton or lamb chops and trim each 
 neatly, cutting off the superfluous fat, fold in the ends and fasten 
 with a skewer, then season with salt and pepper, and spread over 
 each side with butter. Place the chops in a well-buttered paper bag 
 with a few slices of onion and carrot and, i liked, a few pieces ot 
 celery and also three tablespoonfuls of water. Close up the ends of 
 the bag and fasten with clips. Then cook on a grid or trivet in a 
 hot oven for about 25 minutes. Slit open the bag, take out the chops 
 and remove the skewers, arrange the chops on a dish, pour over any 
 liquor found in the bag, sprinkle over a little chopped parsley and 
 serve hot. 
 
 A dish of mashed or fried potatoes should accompany this dish. 
 
 FILET OF VEAL (DUTCH STYLE). 
 
 Cut a few filets of veal into individual portions, season each with 
 salt and pepper, a few drops of lemon juice. Brush lightly with melted 
 butter and turn in sifted bread crumbs. Put in a buttered bag with a 
 teaspoonful of bouillon or stock, fold and fasten bag, and cook in mod- 
 erately hot oven 20 minutes. 
 
 ROAST BEEF WITH SWEET POTATOES. 
 
 Salt and pepper to taste four pounds of beef. Slice in half six sweet 
 potatoes, and put all into the bag. Add an eighth of a pound of butter, 
 close the bag and cook for one hour. 
 
 ROAST LEG O'F LAMB. 
 
 Salt and pepper the roast and put it into the bag. Add a quarter 
 pound of butter, close the bag, and let cook for three-quarters of an hour. 
 
 BEEFSTEAK PUDDING. 
 
 Take about one pound of beeksteak, half a pound of Hour and 
 four ounces of suet; cut the meat into thin slices and dip into a 
 little seasoned flour, previously mixed with salt and pepper, on a 
 plate. Roll up each with a small piece of fat inside. Chop the suet 
 finely, mix with the flour and a pinch of salt; make into a stiff paste 
 with about a gill of cold water, roll put and line with it a greased, 
 shallow pudding basin, keeping back one-third for the coyer; lay .in 
 pieces of meat and season. Pour in a little water, moisten the edges 
 
Success With Paper- 
 Absolutely Upon the 
 
 Ordinary paper bags will not do. They are sure tc 
 make the rood taste of paper. The special papei 
 bags required are the Union Cookery Bags the 
 only bags made in. America especially for the Soyer 
 
 method of cooking. Do nof 
 
 attempt to use any other! 
 
 Inexpensive and marvelous^ 
 
 simple. 
 
 Food prepared for cooking 10 
 placed in bag. 
 
 Fold end over twice and fasten 
 with several pins or paper clips 
 
 Place, bag on gridjn oven. 
 
 UN 
 CooKe 
 
 Prepare food as usual and put into a 
 bag of proper size. Close the end 
 tight and slip bag into oven. Needs 
 no further care until the necessary 
 time for cooking has elapsed, then slip 
 a plate under bag to remove it from 
 the oven, slit open the top of the bag 
 with a knife, and the food will be 
 found more deliciously cooked than i 
 possible in any other way. 
 
 Ask Your Grocer to Supply Y< 
 He Buys Ordi 
 
 Be Sure You Have the G* 
 Bearing Th 
 
 THE UNION BAG & PAPER CO. 
 
Cookery Depends 
 e of the Proper Bag* 
 
 new Soyer method of cooking in fresh germ- 
 proof Union Cookery Bags gives to food a new de- 
 liciousness, prevents shrinkage and loss of flavors, 
 saves a vast amount of time, labor and expense. 
 Things cook in less time and 
 Bok perfectly no greasy 
 ^ans to wash, no smell of 
 cooking in the house. 
 
 [ON 
 
 To remove.slip plate under bag 
 
 Bags 
 
 
 
 Everything except soups and beverages 
 may be cooked in Union Cookery Bags. 
 They are made of guaranteed pure 
 materials, odorless and tasteless, 
 moisture-proof, germ-proof, not in- 
 jured by heat." Airtight, they retain 
 all the richness, flavor and aroma of 
 the food. Self-basting, self-browning. 
 Made in all needed sizes. Sold in 
 sealed, sanitary packages, 25 cents. 
 Liberal quantity in each package. 
 
 -He Can Get Them Wherever 
 y Paper Bags. 
 
 line Union Cookery Bags 
 
 $900 Whitehall Mdg., New York 
 
 To remove food, rip open bag. 
 
18 THE SUNDAY AMERICAN'S 
 
 and cover the top with paste; tie over with buttered paper, then 
 place it. in a good-sized bag and cook m hot oven for about an 
 hour and three-quarters. Remove the paper, unmould the pudding 
 and dish up, or serve the pudding in a basin. 
 
 BOILED HAM. 
 
 One can hardly expect to get a large ham successsfully cooked 
 in a paper bag, but a portion, say about half a ham, or a small 
 gammon, can be cooked to perfection. After soaking the ham or 
 gammon in water for several hours wash it thoroughly and enclose 
 it in a well-greased paper bag with a sufficiency of water. Close it 
 up securely and cook on a grid shelf in a moderate oven. It will 
 take from an hour and three-quarters to two hours and a quarter 
 for, say, four to six pounds of ham to cook, as the process must be 
 necessarily a slow one. 
 
 CURRIED VEAL. 
 
 Cut about a pound of lean veal, filet or leg part, into small, thin 
 slices, free from skin and sinews. Mix on a plate a tablespoonful of 
 flour with a dessert spoontul of curry powder and a dessert 
 spoonful of desiccated cocoanue. Season the meat with 
 salt and pepper, add to it half a cour apple peeled and 
 chopped, then mix with the curried flour, etc. Have ready a well- 
 buttered paper bag of the desired size, put in it the prepared meat, 
 also about half a pint of cold water or stock. Close up the end of 
 the bag and fasten carefully with wire clips. Turn in the four 
 corners of the bag and place it on a grid shelf in a moderately 
 heated oven and cook slowly for about 35 or 40 minutes. When 
 done take out the bag, slit it open and put its contents on to a hot 
 dish. Sprinkle over a little lemon juice and serve with plainly cooked 
 rice. 
 
 Note. If white curry is desired use half milk and half water or 
 white stock. 
 
 MINCED MEAT. 
 
 This is made from the remains of cold meat, beef, mutton, veal 
 or pork. Trim off the superfluous fat and cut about a pound of the 
 meat into slices and then into small discs. Season it with salt and 
 pepper and sprinkle over a tablespoonful of flour. Mix in a small 
 basin half a pint of stock or water, a teaspoonful of Tarragon vine- 
 gar, the same of a good sauce or mushroom ketchup and a few 
 slices of finely chopped onion. Stir this and mix with the minced 
 meat. Then put all in a well-greased paper bag, fasten it securely, 
 place it on a grid shelf in a fairly heated oven and cook for about 
 20 minutes. 
 
 SWEETBREAD. 
 
 The following ingredients are required for this dish: One 
 sweetbread, two ounces butter, three slices of bacon, braising vege- 
 tables, the juice of half a lemon, seasoning and parsley for garnish- 
 ing. 
 
 Blanch the sweetbread, trim it and put it between two plates to 
 Vress. When cold season to taste with salt and pepper, then put it 
 
PAPER BAG COOK BOOK 19 
 
 with the butter, bacon and some sliced carrot, onion, bay leaf* and 
 the lemon juice into a well-buttered paper bag. Place this, when 
 properly sealed up and fastened with wire clips, on a grid shelf and 
 cook in a hot oven for about 20 minutes. When cooked, take up 
 the sweetbread, dish up, pour over the liquid found in the bag, gar- 
 nish with parsley and serve hot. 
 
 SWEETBREADS IN CREAM WITH MUSHROOMS. 
 
 Salt and pepper one pair of medium -sized sweetbreads. Cut in 
 slices 12 large mushrooms, distribute the pieces over the sweetbreads 
 and put into the bag. Then over the whole pour half a pint of thick 
 cream. Seal the bag and cook for 45 minutes. 
 
 ESCALLOPED SWEETBREADS IN BUTTER. 
 
 Cut a pair of sweetbreads in half, lengthwise. Salt and pepper and 
 roll in flour. Pour over one egg, well beaten, and add a piece of butter 
 size of a walnut. Roll the pieces in fresh bread crumbs. Put into the 
 bag, and cook 35 minutes. 
 
 RAGOUT OF SWEETBREADS. 
 
 Take two pieces of medium-sized sweetbreads and cut into inch 
 and a half cubes. Add 8 whole mushrooms, one large truffle sliced and 
 6 olives cut into small pieces. Salt and pepper arrd mix well, then add 
 a teaspoon of flour, a tablespoon of Madeira and half a glass of thick 
 gravy. Put into the bag and cook for 40 minutes. 
 
 (Note: The regular gravy which is used in many entrees, is obtained 
 by browning together in the pan 2 ounces of butter and 3 tablespoons of 
 flour. Add to this a pint and a half of juice from a roast and cook for 
 one hour. Then stir in half a glass of tomato sauce and the gravy is 
 ready for use at any time.) 
 
 LAMB CHOPS WITH GREEN PEAS. 
 
 Boil half a pint of peas for 15 minutes. Salt and pepper four lamb 
 chops, put them in the bag and cover with the peas. Let cook for 5 
 minutes, 
 
 VEAL CHOPS WITH TOMATOES. 
 
 Take two large ripe tomatoes and skin, seed, and cut them into 
 quarters. Add a little parsley and half a chopped onion. Put two 
 chops into the bag, salt and pepper them, and cover with the above 
 preparation. Mix well and cook for 40 minutes. 
 
 RACK OF LAM'B BOULANGERE. 
 
 To a rack of spring lamb containing six or eight chops, add salt and 
 pepper, 2 small onions sliced, 3 potatoes cut into one-inch cubes, a 
 piece of butter size of an egg and a tablespoon of water. Put the whole 
 into the bag and cook for 45 minutes. 
 
 VEAL CUTLET MILANAISE. 
 
 Season with pinches of salt and pepper 2 cutlets, roll in flour, and 
 add one egg well beaten. Then roll in 4 tablespoons of fresh bread 
 crumbs and 2 tablespoons of grated cheese. Add a piece of butter size 
 of an egg, put into the bag, and cook for 35 minutes. 
 
 PORK CHOPS CHAMPWELLON. 
 
 Take four large chops, salt and pepper well, and pass iruflour. Add 
 2 onions and 4 potatoes sliced thin. Then add two or three sprigs of 
 
20 THE SUNDAY AMERICAN'S 
 
 parsley and a tablespoon of water. Put into the bag and cook foi 45 
 minutes. 
 
 KIDNEY (LAMB OR VEAL) 'MADEIRA. 
 
 Cut the kidney diagonally in slices an inch thick. Slice in small 
 pieces 6 mushrooms and distribute evenly. Add half a small glass of 
 Madeira and two tablespoons of thick gravy. Put the whole into the 
 bag and cook 8 to 10 minutes. 
 
 BEEF STEW. 
 
 Take two pounds of tender beef and cut into 2-inch cubes. Salt 
 and pepper and add 12 mushrooms, 10 small onions and 12 pieces of 
 bacon, sliced thin. Mix well and add half a glass of claret and one glass 
 of thick gravy. Put into the bag and cook one hour. 
 
 IRISH STEW. 
 
 Take three pounds of breast or shoulder of mutton and cut into 
 small cubes. Add 2 white onions, 3 potatoes of medium size, sliced 
 thin, a teaspoon of chopped parsley, and salt and pepper to taste. Put 
 the whole into the bag, then pour over one glass of water, or preferably, 
 consomme, if on hand. Close bag and cook for an hour and a quarter. 
 
 BEEF PAPRIKA. 
 
 Salt thoroughly 2 Ibs. of beef, and add a teaspoon of paprika. Chop 
 fine a large white onion, and mix together with the meat. Add one 
 glassof thick gravy, put the whole into the bag, and cook one hour. 
 
 BEEF WITH CURRY. 
 
 J or 2 Ibs. of beef take two slices of ham, one small apple, one onion, 
 one tomato, and 2 teaspoons of curry powder. Mix well together, then 
 add one glass of thick gravy, and two tablespoons of thick cream. Put 
 all into the bag and let cook for one hour. 
 
 SLICE OF SPRING LAMB IN BUTTER. 
 
 Salt and pepper half a pound of leg or lamb. Add a piece of butter 
 size of an egg, put into the bag and cook for 8 minutes. 
 
 TRIPE CREOLE. 
 
 Weigh out a pound of tripe and slice in half-inch pieces, tjhop on* 
 large onion, slice thick one small green pepper, add six mushrooms and 
 two tomatoes, skinned, seeded and chopped. Salt and pepper the 
 whole, and mix with the tripe. Then add half a glass of thick gravy 
 and cook for 45 minutes. 
 
 MUTTON CHOPS PLAIN. 
 
 To two large mutton chops add a piece of butter size of an egg. Add 
 salt and pepper to taste, put into the bag, and cook for eight minutes. 
 
 SAUSAGE WITH TOMATOES. 
 
 Put into the bag 8 links of Deerfoot sausage. Chop fine together 
 two tomatoes and one large onion, and put evenly over the sausage. 
 Cook for 20 minutes. 
 
 CALF'S BRAIN WITH BROWN BUTTER. 
 
 Clean and wash thoroughly the brain, and salt and pepper well. 
 Add a tablespoon of capers, together with two or three sprigs of parsley. 
 Brown in the pan a piece of butter size of an egg, and pour over the 
 whole mixture. Put into the bag and cook for 25 minutes. 
 
PAPER BAG COOK BOOK 21 
 
 , *_* 
 
 FILET OF VEAL (DUTCH STYLE). 
 
 Cut a few filets of veal, season with salt and pepper, a few drops of 
 lemon juice, cover with oily butter, and pass through crisp bread 
 crumbs. Place in a buttered paper bag, with a teaspoonful of meat 
 extract; fold and cook for 20lminutes. 
 
 MUTTON CHOPS A LA MAGNY. 
 
 Trim each chop, season with salt and pepper, ftrush both sides 
 with melted butter, place one slice of tomato, and one mushroom on 
 top, add a teaspoonful of consomme or stock and a little coarsely 
 chopped parsley. Put in a buttered bag, fold and fasten it, and cook 
 in a hot oven 15 or 16 minutes. 
 
 CALF'S HEART WITH ONIONS. 
 
 Remove blood vessels and fibrous parts from a calf's heart and wash 
 thoroughly. Dry and fill with veal or fish stuffing. Cover the opening 
 with slices of bacon tied or skewered into place, cover carefully with 
 sifted flour highly seasoned with pepper and salt. Clean and slice one 
 large Spanish onion and place both heart and onion in a thickly buttered 
 bag. Fold and fasten the bag and cook in a moderate oven for 1 hour. 
 
 BEEF LEAF. 
 
 Cut six slices of raw beefsteak very thin; flatten and season with 
 salt and pepper. Make a dressing by chopping one ounce of bacon, 
 one shallot (or Y onion), a little parsley, one ounce ham and a few beef 
 trimmings. Mix together with a little spice such as powdered thyme, 
 marjoram and sage, a few bread crumbs and bind all together with an 
 egg. Arrange alternate layers of steak and dressing, then roll up and 
 truss firmly with a string. Place in a buttered bag with two table- 
 spoonfuls of butter and a teaspoonful of caramel. Fold and fasten bag 
 and cook for 35 minutes in a moderate oven. 
 
 MUTTON STEW. 
 
 Cut four pounds of neck of mutton in inch cubes, trimming off all the 
 fat. Add two finely chopped onions, two or 'three diced potatoes, two 
 or three sliced tomatoes, and a few peas. Season with pepper and salt 
 and dredge over the top one tablespoonful of flour and a teaspoonful of 
 poultry seasoning. Put in a buttered bag, add one half to three-quar- 
 ters of a cup of cold water. Fold bag and fasten, and cook in a moder- 
 ate oven 35 or 40 minutes. It will then be ready to serve. Carrots 
 and mushrooms may vary the seasoning. 
 
 STEWED KIDNEYS. 
 
 Prepare lambs' kidneys as usual. For a pair of kidneys, cut up in 
 small pieces, add a sliced tomato, a few mushrooms, pepper and salt 
 to taste and a tablespoonful of water. Put in well-buttered bag. Fold 
 and fasten bag and cook for 5 to 10 minutes in a hot oven. 
 
 BANANAS WITH BACON. 
 
 Split in half, lengthwise, six bananas (not over ripe), sprinkle with 
 pepper and salt and on each place a strip of thinly sliced bacon, half 
 and half meat and fat. Place carefully in a buttered bag, fold and 
 fasten and balr* in a hot oven 10 ro 12 minutes. 
 
22 THE SUNDAY AMERICAN'S 
 
 Poultry and Game. 
 
 ROAST CHICKEN. 
 
 Cut the legs, close to thigh, of a chicken, well trussed for roast- 
 ing. Spread over the breast part a layer of butter or dripping, 
 then put it in a buttered paper bag, fold in the end and fasten with 
 clips. Cook it on a grid shelf in a fairly hot oven for about 40 
 rrinutes; this is the time a moderate sized fowl v/ill take. Take up 
 the bird, remove the skewer and string and put it on a hot dish. 
 Prepare some gravy as directed for roast meat. Garnish with water- 
 cress and serve with bread sauce. 
 
 BOILED CHICKEN. 
 
 Careful cooks have always boiled fowls and chickens by pre- 
 viously wrapping them up in buttered paper, but boiling them in 
 paper bags is more convenient and certainly cleaner. Procure the 
 bird to bex boiled ready trussed for boiling; rub the outside with a 
 cut lemon, then put it in a well-buttered paper bag with a sliced 
 onion, a piece of celery, a small peeled onion stuck with a clove and 
 a small bunch of herbs, parsley, etc.; add also about a pint of salted 
 water; fold in the bag and fasten well with wire clips, or, if pre- 
 ferred, tie up the end with string. Put it on a grid shelf in a 
 moderately heated oven for about an hour, or less, according to the 
 size of the bird. Serve the chicken on a hot dish with its gravy or 
 liquor. 
 
 CHICKEN FRICASSEE, WITH MUSHROOMS. 
 
 Cut a tender chicken into the usual joints, trim each neatly, and 
 cut off any projecting bones. Season with salt and pepper and 
 sprinkle over with very little flour, then dip each piece of chicken 
 into clarified butter and slip into a well-oiled paper bag, together 
 with a handful of finely sliced preserved mushrooms, also a small 
 onion stuck with a clove, half a carrot and a bouquet of parsley; 
 pour over about a gill of stock. Close up the end of the bag, fold 
 over and fasten with clips, then place on a wire grid and cook in a 
 'moderate oven from 35 to 40 minutes, according to quantity cooked. 
 Stir a yolk of egg in a small basin with three tablespoonfuls of 
 cream. To this add the strained juice of half a lemon. Take the 
 pieces of chicken out of the bag and dress them on a hot dish with 
 the mushrooms. Remove the onion, carrot and parsley and strain 
 the liquor remaining in the bag into the yoke of egg, etc. Mix 
 thoroughly and pour over the chicken. Sprinkle with a little finely 
 chopped parsley and garnish with fleurons (half moons or puff 
 pastroy), and also, if liked, with thin slices of lemon. 
 
 CHICKEN SAUTE. 
 
 , Take the legs and wings of a medium-sized chicken and salt and 
 pepper well. Add two or three sprigs of parsley broken into small 
 pieces, and one small onion chopped fine. Mix together with a f piece 
 of butter size of an egg, put into the bag, and cook for 25 minutes. 
 
PAPllR BAG COOK BOOK 
 
 23 
 
 
 The Sauce That 
 Makes Things Better 
 
 EVERY recipe in this book is 
 good or it would not be published. 
 Yet every meat recipe, every stew, 
 every soup, every fish 
 
 Can Be Made Better, and 
 You Ought to Know How 
 
 Just add a dash of 
 
 The Improvement Will Surprise You 
 
 This is the Sauce that adds zest 
 to the meal, and tempts you 
 to "pass your plate for more." 
 
 Regular Size, lOc the Bottle 
 Extra Large Size, 18c the Bottle 
 
 Get It at 
 
 Your Grocer's 
 
 or Delicatessen Store. 
 
 E. Pritchard, Maker, 331 Spring St., New York. 
 
24 THE SUNDAY AMERICAN'S 
 
 RHODE ISLAND TURKEY PLAIN. 
 
 Clean, wash and singe the turkey thoroughly. Add salt to taste 
 together with a quarter pound of butter in the bag. Let cook for a n 
 hour and a half. , 
 
 STUFFED TURKEY WITH CHESTNUTS. 
 
 Salt the turkey well. Then chop together one onion, one pound 
 of sausage meat, one apple and three sprigs of parsley. Mix in with 
 this one quart of fresh breadcrumbs and one pound of chestnuts. Stuff 
 the turkey and put into the bag, with a quarter pound of butter. Cook 
 for two and one-half hours. 
 
 ROAST QUAIL WITH GRAPES. 
 
 Clean the quail thoroughly, and cover with pieces of bacon sliced 
 thin. Salt, and put into the bag with a little butter. Cook for 8 
 minutes. Before closing the bag, add one-half pound of fresh Malaga 
 grapes. 
 
 ROAST PLOVER. 
 
 Clean the bird carefully, salt, and cover the breast with thin slices 
 of bacon. Put into the bag and cook for 8 minutes. 
 
 Vegetable Recipes. 
 
 ONLY lately has any attempt been made to cook vegetables in 
 paper bags. While it is not advisable to adopt this method 
 for every kind of vegetable, the experiments made have proved 
 that quite a number can be successfully cooked by the paper 
 bag process, notably so the following: Artichokes, broad beans, 
 Brussels sprouts, beans, carrots, cauliflower, celeriac, celery, cucum- 
 ber, endive, chicory, seakale, mushrooms, parsnips, peas, potatoes, 
 salsify and tomatoes. These must in each case be washed, trimmed 
 and prepared the same as for an ordinary cooking process, duly 
 seasoned and placed with a little water, and, in some cases, butter 
 as well, in a grease-proof paper bag (sealed up), and put in a mod- 
 erately heated oven on an iron grid, not a solid shelf, as is usually 
 found in coal ovens. The heat will thus reach the contents of the 
 bag from all sides and top and bottom. From 15 to 35 minutes 
 should be allowed to cook any kind of vegetable; some will take 
 even less time. 
 
 Dried peas, lentils and haricot beans are excellent cooked in 
 paper bags, but they must be allowed to soak for rather longer than 
 usual before cooking them. 
 
 It is well to remember that all vegetables must undergo some 
 kind of preparation, washing, draining, scraping, peeling, etc., before 
 
PAPER BAG COOK BOOK 25 
 
 they can be cooked in the correct sense, and unless this is done well 
 the success of a dish is often spoiled, so that the paper bag cannot 
 be of much help unless this is done. 
 
 Always cook the vegetables on the same day on which they are 
 prepared and wanted for table. 
 
 Vegetables of strong flavor, which include almost every kind of 
 green vegetable, are not recommended to be cooked in a paper bag. 
 They should be cooked in a large quantity of water, sufficient to well 
 cover the articles to be cooked. 
 
 The water in which they are cooked must be well seasoned with 
 salt. About a teaspoonful to every quart of water is the average 
 proportion used. 
 
 As a much smaller quantity of water is used by the paper bag 
 system than by the ordinary way, the liquor in which vegetables 
 have been cooked is valuable and should be made use of. 
 
 BROAD BEANS. 
 
 This is an excellent way of cooking young broad beans: Shell 
 them and put the beans with salted water in a buttered paper 1 bag, 
 seal it up and cook on a grid shelf for 20 minutes in a moderate 
 oven. Mix a little of the stock or liquor of the beans and a table- 
 spoonful of cream with the yoke of an egg, and add a little chopped 
 parsley and a few drops of lemon juice. Dish up the beans and pour 
 over the prepared sauce. 
 
 CARROTS A LA VICHY. 
 
 Wash and scrape four or eight carrots and cut them into very 
 thin slices, season with. salt and pepper and mix with an ounce of 
 clarified butter and a gill of stock. Put all into a well-buttered 
 paper bag, close it up and fasten with wire clips; place it on a wire 
 grid in a moderately heated oven and' cook from 25 to 30 minutes. 
 Slit the bag open and put the carrots with the liquor on to a hot 
 dish, sprinkle over some finely chopped parsley and serve hot. 
 
 BAKED POTATOES. 
 
 Wash and scrape, or peel thinly, one to one and a half pounds 
 of new potatoes; parboil them for a few minutes in salted water; 
 then drain, sprinkle over with butter and put them into a but- 
 tered grease-proof paper bag. Fasten the bag securely and place on 
 a grid or trivet in a hot oven and bake for 25 or 30 minutes. 
 
 POTATO CHIPS. 
 
 Wash and peel thinly four or five potatoes and cut them into 
 very thin slices. Put them on a cloth and drain thoroughly so as 
 .to absorb all the moisture. Have ready a well-buttered paper bag, 
 put in the prepared potato chips and close up the bag. Fasten the 
 end with clips and place on a grid shelf in a hot oven. Cook thus 
 for about 15 minutes, turning the bag once or twice during this 
 period. The potato chips will be found quite cr,isp by this time. 
 Open the bag, season the chips with fine salt and dish them up. 
 
26 THE SUNDAY AMERICAN'S. 
 
 SAUTE POTATOES. 
 
 This is an excellent way of reheating cold potatoes. If the 
 potatoes are not peeled,. peel them and slice them thinly, season with 
 salt and pepper. Have ready a paper bag of the desired size; pour 
 over the sliced potatoes a liberal quantity of melted butter and put 
 them in a well-buttered paper bag, fasten the end, place it on a grid 
 shelf and cook in a fairly hot oven about 18 to 20 minutes. Turn 
 the bag several times. 
 
 POTATOES AU MAITRE D'HOTEL. 
 
 Cut some cold potatoes into slices, not too thin; season them with 
 salt and pepper and a little nutmeg. Sprinkle over half a tablespoon- 
 ful of flour to each pound of potatoes, also a tablespoonful of oil or 
 butter, then put them in a buttered paper bag with a gill and a half 
 of milk. Close up the bag securely and place it on a wire grid in a 
 moderately heated oven for about 20 minutes. Slit open the bag and 
 put the potatoes with the sauce on a hot dish. Sprinkle over some 
 finely chopped parsley and serve. 
 
 TOMATOES WITH BACON. 
 
 Remove the stems from six or eight ripe but firm tomatoes, wipe 
 them and dip each in hot water for a few minutes, then skin care- 
 fully. Cut half a pound of bacon into thin slices, pat out each slice 
 and roll up half a tomato in each, after having seasoned them with 
 salt and pepper and sprinkled over a little chopped parsley. Place 
 carefully in a greased paper bag, fold over the end of the bag and 
 fasten with clips or large pins, then put it on a grid shelf in a hot 
 oven and cook for about 15 minutes. Break or slit the bag, put the 
 contents carefully on a hot dish and serve. 
 
 BAKED TOMATOES. 
 
 Cut six tomatoes into halves, season them with pepper and salt 
 and sprinkle bread crumbs over them; put small pieces of butter 
 here and there on them. Place them in a buttered paper bag, close it 
 up securely, put it on a wire grid and bake in a fairly hot oven for 
 about 20 minutes. Dish up the tomatoes and serve hot. 
 
 BOILED RICE. 
 
 Rice can be satisfactorily cooked in a paper bag. After picking 
 it over and washing it in several waters it should be soaked for 
 several hours. It is then put in a well-greased paper bag with water, 
 proportion being half a pint of water to 4 ounces of rice; fold in 
 and fasten the end of the bag, put it on a gri<J shelf and cook in a 
 moderate oven for about 25 minutes. 
 
 GREEN PEAS. 
 
 Shell one pint of green peas, put into a quart-sized paper bag, 
 previously buttered, add half a teaspoonful of salt, a sprig of green 
 mint, and about a gill of water; fold the ends of the bag carefully 
 and clip tightly, place it on a grid shelf in a moderate oven and 
 cook for about 35 minutes. To serve, slit open the paper bag and 
 pour the peas on to a hot dish. 
 
PAPER BAG COOK BOOK 27 
 
 GREEN PEAS A LA FRANCAISE. 
 
 Shell iy 2 pints to a quart of green peas, put them into a thor- 
 oughly buttered paper bag, together with 4 small, peeled onions and 
 2 ounces of finely shredded streaky bacon (shreds cut crossways), 
 season with salt and pepper, also some powdered sugar; add from 
 1 to iy z gills of water. Close up the end of the bag and fasten 
 with clips, then place it carefully on a wire grid and cook in a 
 moderate oven, allowing from 30 to 35 minutes. When cooked take 
 up the peas and put them in a hot dish, sprinkle over with finely 
 chopped parsley, and serve. 
 
 SAVOURY CABBAGE. 
 
 Wash and trim a young cabbage, remove the stalk portion, and 
 cut the remainder into shreds. Take three slices of streaky bacon 
 and cut them crossways into strips; mix these with the cabbage, 
 season with salt, and put all in a buttered paper bag, with about 
 three-quarters of a pint of water and a teaspoonful of bicarbonate of 
 soda. Close up the bag securely, place it on a wire grid, and cook 
 in a moderately heated oven for about 40 minutes; dish up the 
 cabbage, and serve hot. 
 
 STUFFED TOMATOES. 
 
 Cut the tops off from six large ripe tomatoes, and seed and skin 
 them. Chop separately one small onion, two hard-boiled eggs, two 
 tomatoes and several springs of parsley. Then mix all together, and 
 salt and pepper thoroughly. Then mix together 3 tablespoons of fresh 
 bread crumbs and one raw egg, and stir this into the whole. Stuff the 
 tomatoes, put the tops on, and put into the bag with butter size of an 
 egg. Let cook from 15 to 20 minutes. 
 
 TOMATOES AU GRATIN. 
 
 Cut in two and seed six tomatoes and put in the same ingredients 
 as above, but add 2 tablespoons of grated cheese. Stuff, and add a 
 pinch of fresh bread crumbs on top of each tomato. Put into the bag 
 with a small piece of butter, and cook for 15 minutes in hot oven. 
 
 TOMATOES IN BUTTER. 
 
 Cut six, large tomatoes in half, skin, seed, and salt and pepper well. 
 Add parsley in small quantities. Butter each one thoroughly outside and 
 in, put into the bag and let cook 1 2 minutes. 
 
 MUSHROOMS IN BUTTER. 
 
 Take 18 large mushrooms and skin them carefully, without cutting 
 in too deep. Salt and pepper to taste, put into the bag, and add a 
 piece of butter the size of an egg. Cook for 8 minutes. 
 
 'MUSHROOMS ON TOAST. 
 
 Toast lightly and butter 2 slices of bread. Place 8 mushrooms on 
 each and salt and pepper to taste. Put into the bag and cook for 8 
 minutes. 
 
 MUSHROOMS IN CREAM. 
 
 Clean and skin 18 mushrooms, and salt and pepper well. Add half 
 .a pint of thick cream, together with butter size of an egg. Put into 
 the bag and cook 15 minutes. 
 
28 THE SVND4Y AMERICAN'S 
 
 SUMMER SQUASH IN BUTTER. 
 
 Cut a medium-sized squash into narrow strips, about half an inch in 
 width, salt and pepper each carefully, and put into the bag. Add a 
 piece of butter size of an egg and cook for 30 minutes. 
 
 GREEN CORN PLAIN. 
 
 Let the inside husk remain on two full ears of corn. Add a pinch 
 of salt to each, and one glass of water in -he bag. Cook for 40 minutes. 
 
 CORN WITH GREEN PEPPERS. 
 
 Take one can of com and mix well with one green pepper sliced tHi. 
 Add salt to taste and half a pint of thick cream. Put into the bag and 
 cook for 20 minutes. 
 
 CORN IN BUTTER. 
 
 To a can of corn add salt and pepper, with butter size of an egg. 
 Cook the whole in the bag for 15 minutes. 
 
 GREEN PEAS PLAIN. 
 
 Take one pint of peas, add one glass of water and salt well. Put 
 into the bag and cook one hour. 
 
 (String beans may be cooked in the same manner.) 
 
 SPINACH. 
 
 Clean and dry thoroughly two quarts of spinach Sprinkle with 
 salt, add a pinch of sugar, and put into the bag. Cook for 40 minutes. 
 then take the bag from the oven and place a piece of butter size of an 
 egg in a hole in the center of the spinach. It :s then ready to serve. 
 
 POTATOES MAITRE D'HOTEL 
 
 Slice 4 boiled potatoes, add half a pint of cream, salt, 2 or 3 springs 
 of parsley, put into the bag and cook for 15 minutes. 
 
 HASHED POTATOES IN CREAM. 
 
 Peel and hash 3 boiled potatoes, salt well, add half a pint of thick 
 cream, put the whole into the bag and let cook for 10 minutes. 
 
 EGGS AND SPINACH. 
 
 Take a pint of dry spinach, chopped fine, and put in a small sauce- 
 pan. Add a piece of butter, size of an egg, and two or three tablespoons 
 of thick cream, according to the consistency of the spinach. Cook tor 
 five minutes. Then take four tablespoons of the chopped spinach in 
 cream, add a pinch of salt, and put into the bag. Break two eggs over 
 the preparation, close the bag, and cook for two minutes. 
 
 EGGS WITH ASPARAGUS TIPS. 
 
 Melt a piece of butter the size of an egg in a saucepan, add a can 
 of asparagus tips, together with one tablespoonful of thick cream. Stir 
 well r or five minutes, and put into the bag. Break two eggs over the 
 asparagus, close the bag and cook for two minutes. 
 
 EGGS PORTUGUESE. 
 
 Peel two large ripe tomatoes. Cut in half and seed well. Chopin 
 small pieces, and add a pinch of salt and of pepper, together with a 
 piece of butter size of an egg. Cook in a saucepan for ten minutes. 
 Put the preparation into a bag, break two eggs over, and cook for two 
 minutes. 
 
PAPER BAG COOK BO'OK 
 
 Dessert Recipes. 
 
 TAPIOCA PUDDINC. 
 
 Take three-quarters of a pi of milk, 1 ounce of crushed or 
 . flaked tapioca, 1 ounce of castor sugar, 1 egg, flavoring essence. 
 [ Put the tapioca to soak in hot milk for 20 minutes, then add the 
 
 sugar and the beaten egg, also a few drops of flavoring essence. 
 
 Butter a shallow pie dish, pour in the mixture, then, put it in a 
 
 paper bag, fold the end to close up securely, and bake for about 
 
 20 minutes. 
 
 HOMINY PUDDING. 
 
 Put 2 ounces of hominy into a basin and pour over three-quarters 
 of a pint of boiling milk and let it soak for half an hour. Beat in 
 1 egg, then add half an ounce of shredded beef suet and 1 ounce 
 of castor sugar, also a few drops of flavoring essence. Pour the 
 mixture into a greased shallow pie dish, then place it in a paper bag, 
 fold in the end to close up securely with clips, place on a grid she'u 
 in a fairly fast oven and bake for 15 minutes. 
 
 COCOANUT PUDDING. 
 
 Take 4 ounces of grated fresh cocoanut, with 2 ounces of castor 
 sugar, creamed up with 2 ounces of butter, stir well, and add 2 
 ounces of cake crumbs, also the whisked whites of 3 eggs, half a 
 wineglassful of sherry or brandy, and half a teaspoonful of orange 
 water. Line the edges of a shallow pie dish with puff paste, pour 
 in the mixture, sprinkle over with castor sugar, then place the dish 
 in a paper bag, seal it up well, and put it on a wire grid shelf and 
 bake in a moderate oven for about 35 minutes. 
 
 BAKED APPLE DUMPLINGS. 
 
 Get ready the following ingredients: Half a pound of flour, 
 quarter of a pound of butter, half a teaspoonful of baking powder, 
 6 small cooking apples, brown sugar, and 2 ounces of currents. 
 Sift the flour with the baking powder into a basin, add a pinch 
 of salt, and rub in the butter lightly; moisten with enough water 
 to make a stiff, smooth paste. Peel and core the apples, roll out the 
 'paste about a sixth of an inch thick, cut out twelve rounds, each 
 large enough to wrap up half an apple; put a teaspoenful of moist 
 sugar and a few currants in the cavity of each apple, wet the edges 
 of the paste, and wrap the apples in the paste, using two rounds 
 for each. Care must be taken, so that the edges are well joined, 
 brush over with water, sprinkle with castor sugar, place the pre- 
 pared dumplings in a well-greased paper bag on a wire grid, prick 
 'the paper here and there with a fork, and bake in a fairly hot oven 
 for about 30 minutes. 
 
30 THE SUNDAY AMERICAN'S 
 
 BAKED APPLES. 
 
 Peel four or five ripe apples and slice lengthwise, or divide each 
 with a cutter, and fill the cavities with currants and powdered 
 sugar, pour a little melted butter over each apple, and place them in 
 a buttered paper bag, close it up securely, put it on a wire grid, and 
 bake in a moderate oven for 20 minutes. 
 
 BAKED ROLY PUDDING. 
 
 Rub 3 ounces of beef dripping into half a pound of flour and 
 mix with milk or water to a fairly stiff paste. Roll it out on a 
 floured board and spread thinly with jam. Roll it up carefully, put 
 in in a well-buttered paper bag, and bake on a grid shelf for about 
 three-quarters of an hour in a moderate oven. 
 
 FRIED BANANAS. 
 
 Peel four or five ripe bananas and slice lengthwise or divide each 
 into two. Brush them slightly with the yolk of an egg mixed with a 
 little milk, dredge with flour, and dip each slice in melted butter. 
 Butter the inside of a large-sized paper bag, put in the bananas, fold 
 in the end of the bag and fasten it with wire clips. Now place the 
 bag on a wire grid in a fairly hot oven and cook for about 10 
 minutes. Take out the fruit and dish up gently, sprinkle over some 
 castor sugar and serve hot, plain or with whipped cream. 
 
 Note. Bananas prepared and fried as above directed are also 
 very nice served as a breakfast dish, omitting the sugar and serving 
 fried slices of bacon, thinly cut; these are also cooked in a paper bag. 
 
 BANANA SOUFFLE. 
 
 Take four bananas, not overripe, peel them, put them in a pie 
 dish, and pour over a little lemon juice. Have ready a buttered 
 souffle dish. Separate the yolks from 2 eggs, adding 2 ounces of 
 castor sugar, and beat up to a cream. Next cream up in a basin 
 2 ounces of fresh butter, add slowly 2 ounces of sifted flour, then 
 stir in the yolk of eggs. When well mixed add the bananas, previ- 
 ously passed through a sieve. Beat all together, lastly add the 
 stiffly beaten whites of eggs. Put the souffle quickly in a paper 
 bag, fold and fasten the end of the bag with clips. Bake in a hot 
 oven for about 20 minutes. Send the souffle to table quickly. 
 
 Bananas served in this way can be easily digested by the most 
 delicate person, and are always received with delight. 
 
 ORANGE CAKE. 
 
 Take 2 eggs, their weight in butter, powdered sugar and ordinary 
 flour, the grated rind of two oranges and 1 tablespoonful of milk. 
 
 Beat up the eggs, cream together the butter and the sugar; mix 
 the flour with the baking powder; add the flour and the eggs alter- 
 nately to the creamed butter, mix well, then stir in the orange rind. 
 Pour in a buttered and floured paper bag, close up the end and fasten 
 with clips and bake on a wire tray in a moderately heated oven foi 
 about 18 minutes. 
 
PAPER BAG COOK 'BOOK:- :; 31 
 
 PUFF PASTE. 
 
 Sift half a pound of flour onto a pastry board, make a well in 
 the centre, add a pinch of salt, one teaspoonful of lemon juice and 
 about a gill of cold water. Knead the paste tho* hly and doll 
 out into an oblong strip. Next put 6 ounces of h mtter into a 
 
 cloth, knead a little so as to squeeze out any moisture, and shape it 
 into a flat cake. Place the butter in the centre of the prepared paste, 
 wet the edges with a brush dipped in cold water and fold over so as 
 
 to completely inclose the butter. Now roll it out very carefully, fold 
 ' it into three and roll out into an oblong shape again; continue this 
 
 about four or five times, setting the paste aside in a cool place for 
 about 15 minutes between each turn. Before using it should be 
 allowed to stand for at least half an hour. 
 
 ROUGh PUFF PASTE. 
 
 This is not quite so rich as puff paste, but the results are equally 
 good. Add a pinch of salt to 12 ounces of flour (sifted), cut 8 ounces 
 of butter into small pieces and mix with the flour; add just enough 
 writer to make a firm but smooth paste, roll it out one-third of an 
 inch thick, fold in three and let it rest for 10 minutes in a cool 
 r place. Roll out again and fold in three. In about 15 minutes roll 
 
 out a third time, again fold in three, and use as directed. This paste 
 is eminently suitable for meat pies, sausage rolls, fruit tarts, pas- 
 tries, etc. 
 
 RASPBERRY AND CURRANT TARTLETS. 
 
 Roll out, not too thinly, half a pound or more of puff paste, and 
 line with it the required number of small pastry hoops or tartlet 
 
 moulds. Fill these with rice or dried peas and slip into a paper bag; 
 
 . prick the top of the bag with a skewer, and bake on a grid in a 
 moderate oven for about 12 minutes, or until the paste has acquired 
 a golden color. Take out the rice or peas and fill the tartlet crusts 
 with prepared raspberries and currants; pour over a little prepared 
 syrup and place in the oven again for a few minutes to get hot. 
 Sprinkle over with powdered sugar and serve. 
 
 FRENCH CHERRY TARTS. 
 
 Roll out thinly some puff paste, and line with it a large pastry 
 hoop or flat cake tin. Fill this with stoned cherries and sprinkle 
 over with castor sugar mixed with a little ground cinnamon. Slip 
 this into a paper bag, fold in the ends and fasten with clips, and bake 
 for about 15 to 20 minutes. When baked, take out of the bag, pour 
 over some well-reduced syrup, and serve. 
 
 SWEET BANANA PASTIES. 
 
 x Roll out some rough puff paste and cut it into oblong pieces or 
 
 squares of even size. Spread the centre of each piece of paste with a 
 
 -little apricot marmalade, upon this put half a banana not too ripe,. 
 
 n and sprinkle over with powdered sugar mixed with ground cinna- 
 
 rrnon. Wet the edges of the paste, fold over and press the ends. Now 
 
 brush over with a little milk and sprinkle with powdered sugar. Then 
 
32 .THE SUNDAY AMERICAN'S 
 
 place the prepared pasties in a buttered paper bag and bake on a 
 grid shelf in a fairly hot oven for from 10 to 12 minutes. 
 
 CURRANT CAKE. 
 
 Get ready the following ingredients: Half a pound of flour, one 
 large teaspoonful of baking powder, a pinch of salt, 3 ounces of 
 butter, 2 eggs, 4 ounces of sugar, 4 ounces of currants and about 
 half a teacup of milk. 
 
 Mix the flour, salt and baking powder, rub in the butter, add 
 the sugar and cleaned currants. Make into a fairly stiff paste, with 
 the eggs and milk previously beaten up. Bake for about 25 minutes 
 in a well-buttered paper bag, placed on a wire grid in a fairly hot 
 oven. 
 
 APPLES IN 'BUTTER. 
 
 Take two green apples, core them, and put a teaspoon of sugar in 
 each core. Put them into the bag, add a little butter, and two table- 
 spoons of water. Cook 20 to 30 minutes. 
 
 APPLE DUM'PLINGS. 
 
 For the dumplings, take one pound of flour, 2 quarts of water, one- 
 third pound of lard, two- thirds pound of butter, one tablespoon of 
 sugar, and a pinch of salt. Mix these together, then beat together the 
 yolk of one egg and half a pint of milk. With the latter paint the 
 dumplings with a light brush, and pepper each to taste. Peel two larpe 
 green apples, core and sugar them Add a small piece of butter, and 
 put them into the dumplings. Put into the bag, with two tablespoons 
 of water, and cook 30 to 35 minutes. 
 
 BREAD PUDDING. 
 
 To one quart of hot milk, stir in 3 or 4 ounces of sugar. Then add 3 
 eggs well beaten and a few drops of vanilla. Put into the bag one 
 quart of white bread cut into one-inch cubes, together with 2 ounces of 
 raisins, and pour the above over all. Cook for 8 minutes. 
 
 FARINA PUDDING. 
 
 To one and one-half pints of hot milk, add one-quarter pound of 
 farina and two ounces of sugar. Mix the milk and sugar first. Cook for 
 8 minutes. Then add four eggs, well beaten, and mix the whole to- 
 gether. Put into the bag and cook for 10 minutes. 
 
 TAPIOCA PUDDING. 
 
 Dissolve three ounces of sugar in a pint of hot milk, and add a pinch 
 of salt. Then put in a quarter pound of tapioca and one egg well 
 beaten. Put the whole into the bag and cook for 30 minutes. 
 
 LEMON DUMiPLINGS. 
 
 Four ounces of bread crumbs, same of chopped suet; add powdered 
 sugar, one lemon and the rind grated, mix with one egg, make into 
 dumplings. Put into a buttered paper bag, and cook for 10 min- 
 utes. Serve with maple syrup and honey. 
 
Where You Cai Boy 
 the Genuine "Union 
 Cookery Bags" 
 
 (Continued from Inside Front Cover.) 
 
 I* OtPPENHEIME'R, 340 Lenox ave.; 
 3441 Broadway; 734 Westcheater ave.; 
 1804 Intervale -re. 
 
 WASHINGTON COURT DELICATES- 
 SEN, 3504 Broadway, near 134th St. 
 
 BEN AOKERMAN, 1834 Amsterdam 
 Ave., near 150Ui St. 
 
 W. BLUMQ, 2020 Amsterdam Ave., or. 
 160th St. 
 
 EMPIRE DAIRi, 373 Lenox Av&, meat 
 129th St. 
 
 LINDEWTJRTH BROTHER, 755 Am- 
 sterdam Ave., cor. 97th St. 
 
 18. & D. Itt*,N, 258S Broad-way, near 
 97th St. 
 
 LEWIS'S I>57LIC'ATM3SB''N ! 1782 Am- 
 sterdam Ave., cor. 148th St. 
 
 MTJRKEN BROTHERS, 1S95 Amsterdam 
 Ave., cor. 154th St. 
 
 MArvftATTAN BUTTER MARKm, 
 (1974 Amsterdam Ave.. near 158th St. 
 
 O. A. WURM & SON, 2957 Broadway 
 2879 Broadway. 
 
 A. HEYER, 270 Lenox Ave. 
 
 EDWARD RATTER, 421 Tremont Ave.. 
 bet. Park and Webster Aves.: 2690 
 Third Ave., near 143d St.; 2189 Third 
 Ave., near 119th St. Suburban 
 Branches- 64. Main St., Madison, 
 N. J.; 2 Dock St. Yonkera, N. Y.; 
 Cor. 219th St., White Plains Road, 
 Williamsbridse 
 
 GRISTEDE BROTHERS, 1439 St. Nich- 
 olas Ave., cor. 182d, 3t. ; 3796 Broad- 
 way, cor. 158th St.; 990 Amsterdam 
 Ave., cor. 109th St.; 1306 Amsterdam 
 Ave., near 125th St.; 841 Columbus 
 Ave., cor. 101st SU; 2112 Eighth Ave., 
 near 114th St.; 2185 Eighth Ave., near 
 118th St.; 2361 Seventh Ave., cor. 
 138th St.: 137 Lenox Ave., near 117th 
 St.; 929 Prospect Ave., cof. 163d St.; 
 1382 Boston Road, bet. Prospect and 
 Union Avea. 
 
 BROOKLYN. 
 
 ABRAHAM & STRAUS, Fulton St. 
 
 FREDERICK LOESEH & CO., Fulton 
 6ft. 
 
 A. D. MATTHEWS SONS, Fulton St. 
 
 J. B. VJSNTSiES, Livingstone St. 
 
 H, G. BOHACK CO.. 1291 Broadway, 
 Brooklyn, op. Lexington Ave.; 941 
 Broadway, Brooklyn, near Myrtle Ave. ; 
 1S03 Broadway, Brooklyn, cor. Granite 
 St.; 1643 Broadway, Brooklyn, co* 
 Covert St. ; 1459 Broadway, Brooklyn, 
 cor. Putnam Ave.; 475 Rogers Ave. 
 Brooklyn, cor. Maple St.; 3005 Fultoi 
 St.. Brooklyn, cor. Limvood St.; 1Q1S 
 Flatbusli Ave., cor. Regent PL; 130* 
 Fulton St., Brooklyn, near Nostratwl 
 Ave.; 1569 Fulton St., Brooklyn, cor. 
 Albany Ave.; 300 Reid Ave., Brooklyn, 
 cor. McDonough St.; 318 Lafayette 
 Ave., Brooklyn, cor. Grand Ave.; 1124 
 Bedford Ave., Brooklyn, near Gates 
 Ave.; 4123 Fort Hamilton Are., Brook- 
 lyn, cor. 42d St. Suburban 
 Branches: 271 Central Ave., Far 
 Rockaway L. I.; 1209 Jamaica Ave., 
 Richmond Hill, L. I.; 3119 Jamaica 
 Ave.. Richmond IE11, L. I.; 399 Ful- 
 ton. St., Jamaica, L* I., oor. Harden- 
 brook Vve. 
 
 NEWARK, N. J. 
 
 . SCHEUER & SONS, 49 Ferry St.; 
 1094 Clinton St., Irvington; 504 Clin- 
 ton Ave.. cor Chad wick; 241 Clinton 
 Ave.. cor. Aborn; 1 Bowery and Mar- 
 ket; 105 Harrison Ave.. Harrison: 108 
 Washington Ave.. Belleville; 412 
 Spring-field Ave., Littleton; 252 Spring- 
 iaeld Ave.. Hayes; 251 Bank St., New- 
 ark; 373 South Orange Ave., 529 Cen- 
 tral Ave. Suburban Branches: 
 PJainfieH, N. J. , Westfield, N. J.; 
 Somerville, N. J. 
 
 !L. BAMBERGEJR & 00., 602 Centre St. 
 
 JERSE1 CITY, N. J. 
 
 AMERICA! 1 BUTTER. CHEESE AND 
 EGG CO., 156 Newark Ave. 
 
 WEEHAWKEN, N. J. 
 
 F. BTJSCTFMANN, 140 Bullsferry Road. 
 
 HOBOKEN, N. J. 
 S. C. TBUESE.N. 1026 Washington St. 
 GEIS'MAR MEYER, 224 Washington St. 
 UNION HILL, N. J. 
 
 CORDT'S TEA STORi 146 Bergenlina 
 
 Ave. 
 SCHNEIDER HARDWARE CO. 5 
 
 Btrgenline Ave. 
 
 Insist on the Genuine "Ueicn Cookery Bags 
 
 99 
 
Anoth 
 
 Next Sunday you 
 of that splendid ne 
 
 UNIVERSITY OF CALIFORNIA 
 LIBRARY 
 
 Due two weeks after date, 
 
 /' 19K-! 
 WV 13 
 
 THE 
 
 SUNDA\ 
 
 MAC 
 
 Which is now a 
 of the great SUND. 
 FIRST SUNDAY 
 
 The 28 pag( 
 periodical ai 
 nating things 
 including anc 
 stallment of . 
 love serial ") 
 
 Tell you] 
 early that 
 
 30m-7,'12 
 
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