13 



vessel ; the process being again and again repeated until the contents of the 

 steamer are cooked. Meanwhile no loss of flavour or nutritive properties is 

 lossible. 



Half a pint of water suffices to steam a dozen potatoes of average size, 

 or a large fowl or a r>-lT>. joint. This is a distinct advantage where water 

 is scarce or has to he carried some distance. A further advantage 1 is that 

 foods can he steamed in the fireproof or china dishes in which they are to he 

 served. This is an economy in "washing-up." 



Under the name of "double boilers" many useful varieties of steamers 

 are now available for joints and poultry, as well as for vegetables and 

 puddings. Perhaps the " Savoury " double boiler is among the best on the 

 market. The advantages of cooking milk, custards, porridge, or any cereals 

 in double boilers are too generally known to need more than passing reference. 



PAPER-BAG COOKERY. 



A method of steaming food, independently of utensils, has lately been given 

 the prominence it deserves by its pioneer. Nicolas Soyer. The food is merely 

 enclosed in a well-greased paper bag. placed on a grid or wire mat on the 

 shelf in a hot oven, and emerges cooked to a turn, without the employment 

 of steamer, stew-pan, or baking-dish. When cooked, the bag is torn open at 

 the top, the contents are slipped on to a hot dish, the bag is burnt, and the 

 washing-up of a greasy pan is saved. 



(a.) Cooking in a frying-pan or on a griddle, with little or no fat: 



Mr. Soyer points out that the success of his method depends solely on the 

 use of average intelligence. He does not claim that all foodstuffs are suited 

 to its use, but all kinds of meat, fish, game, and poultry, stews, curry, many 

 egg dishes, root vegetables, and some pies and puddings, are thereby rendered 

 appetizing and nutritious at the smallest expenditure of time, of trouble, and 

 of money. 



The Soyer bags are made of perfectly pure material ; ordinary paper 

 imparts a flavour of its own to the food. These bags are quite cheap and can 

 be purchased in a wide range of sizes.* 



Having greased the bag, the food and liquid are slipped in and the mouth 

 of the bag is folded over and secured by a paper clip. The bag must not 

 come in contact with a solid oven-shelf, but must be raised on a wire mat or 

 gridiron, in order that the hot air can circulate freely all round it. 



The temperature of the oven should be about 200 Fahr. The time neces- 

 sary is indicated generally by Mr. Soyer in his little book on " Taper bag 

 Cookery." In most cases it is from ten to twenty minutes shorter than by 

 any other method. Uashers require six minutes; about forty minutes are 

 needed for a stew of hare, rabbit, a curry, or a fowl. 



THE FIRELESS COOK-STOVE. 



Of even greater convenience to the busy housewife is the method of 

 so-called tireless cookery, the modern development of the Norwegian Hay box. 

 It is called tireless because the food, previously heated by ordinary methods, 

 is placed under conditions which prevent the heat from escaping. 



It stands to reason, does it not. that if a ham be heated over the stove 

 and then is immediately enclosed in such a way that no loss of heat can take 



*Particulars of where these bags may be procured with full directions for their 

 use can be obtained from the Secretaries of the Women's Institutes. 



