January, 1912 AMERICAN HOMES AND GARDENS ix 
PAPER-BAG COOKERY OF YESTER- 
DAY 
HE using of paper bags for the cooking 
of foods is not a new idea by any means, 
although the making of bags for this special 
purpose may be. More than fifty years ago 
the reliable cookbook of that day gives this 
suggestion in cooking a haunch of venison: 
“Lay over the fat a large sheet of brown 
paper, well buttered and securely tied on 
with twine. Place it before a good, steady 
fire, and let it roast from three to four 
hours, according to its size. After roasting 
well for three hours, remove the covering of 
paper and baste the meat well all over.” 
For more than twenty years, when roast- 
ing a fowl of doubtful years, I have put it 
in a common paper bag for the first part of 
the cooking. When the bag is well tied at 
the opening, it is easy to understand that a 
perfect steaming process takes place, which 
will convert the toughest fowl into a tender, 
delicious bird. All the flavor is kept in, 
and also the flavor of the dressing penetrates 
the flesh of the fowl under this process, 
more completely than when left open in a 
hot oven during the time required to cook 
the fowl ordinarily. 
KITCHEN LITERATURE 
By ELIZABETH ATWOOD 
oC those who are interested in the 
subject have any idea of how many 
books on cooking are published, and, also, 
how many troubled housekeepers have ab- 
solutely no kitchen literature in their homes. 
Our grandmothers always had their “re- 
ceipt-books,” in which the well-tried recipes 
of their friends were safely kept; but they 
were vitally interested in the results ob- 
tained, and personally superintended the 
process, if they did not do the work. 
More than a hundred years ago printed 
cookbooks were started. Fifty-seven years 
ago, T. B. Peterson, then running a maga- 
zine for women, published in Philadelphia 
“Miss Leslie's New Cookery Book.” One 
newspaper of the day said: “To the young 
wife about to enter upon the untried scenes 
of catering for a family, this book may be 
termed a blessing.” Miss Leslie must have 
catered to the well-to-do only, for on the 
very first page she advises hunting up poor 
people—‘“people to whom their broken 
victuals would be acceptable.” How very 
different the viewpoint is now! More and 
more writers of cookbooks are realizing 
the need of teaching young housekeepers 
how to utilize leftovers, and how to present 
them to the family in attractive form. 
Specializing has entered the field, and we 
have books of a thousand salads, a thousand 
soups, etc. What a boon even to the ex- 
perienced housekeeper are these classified 
suggestions! Harper’s “Cook-Book En- 
cyclopaedia”’ is another truly helpful book, 
to say nothing of all the works of our well- 
known cooks, who have become writers, 
and in this way made it possible for all to 
learn them. What is not so widely known 
is the fact that every language and almost 
every dialect has a cookbook of its own. 
either in the original or translated. How 
many kitchens are equipped with these 
helps? 
The larger number of these many cook- 
books are found in homes where “compe- 
tent” help may be employed; help who are 
capable of getting up a fine meal and who 
understand the principles of cookery. But 
what about the vast number of “green” 
helpers? These fall to the share of those 
who cannot afford the more costly “com- 
petents,” who often are green only in lack 
of knowledge of our language and customs. 
We Have Been Serving Home 
Gardeners for 58 Years 
Shrewd people buy merchandise from established houses 
—houses that will be im business when they need service. 
Why should not a planter buy his Trees, Shrubs, Vines, 
Roses, Bulbs and Seeds with the same precaution? How 
disappointing it is when your trees or shrubs have leaved out 
to find something you did not order—something you do not 
want. Have you ever had this experience? Don’t take 
any risk when ordering. Buy direct of the producer and at 
first cost. We have a reputation at stake. Haye been in 
business 58 years and expect to continue indefinitely. You 
always know where to find us. 47 Greenhouses, 1,200 Acres. 
Postal Brings Two Big Books Free 
Send now for our 168-page catalog No. 2, or for Fruit and 
Ornamental Tree catalog No. 1; both free. Satisfaction 
guaranteed. (39) 
THE STORRS & HARRISON CO. 
Box 789 Painesville, Ohio 
i i 
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# 
The day-in and day-out wear on sinks 
demands material of the utmost durability. 
‘That means porcelain. 
Mott’s Imperial Solid Porcelain Sinks (white) have 
a thickness of over two inches, giving them unusual 
strength. Being made in one piece without joints, 
and glazed inside and out, they are easily kept clean. 
This insures the preparation of food under whole- 
some and sanitary conditions and protects health. 
Our Colonial Porcelain Ware (buff colored) is sani- 
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“MODERN PLUMBING’’—For complete information re- 
garding bathrooms or kitchen equipment, write for ‘* Modern 
Plumbing,’’ an 80-page booklet illustrating 24+ model bath- 
room interiors ranging in cost from $73 to $3,000. Sent on 
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tun) ck Morr lron Works 
1828 EIGHTY-FOUR YEARS SUPREMACY 1912 
FirTH AVENUE and SEVENTEENTH STREET, NEW YORK 
BRANCHES Boston, Chicago, Philadelphia, Detroit, Minneapolis, Washington, 
St. Louis, New Orleans, Denver, San. Francisco, San Antonio, Atlanta, Seattle, Port- 
land (Ore.), Indianapolis, Pittsburgh, Columbus, O., Kansas City, Salt Lake City. Hii} 
CANADA: 138 Bleury Street, Montreal. WII 
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AAACN 
