807 
1911. 
Paper Bag Cooking. 
Many of the English papers have re¬ 
ferred recently to a system of paper 
bag cookery, developed by a famous 
London chef, M. Soyer, who is a grand¬ 
son of the famous Soyer of 50 years 
ago. The foundation of the idea is the 
baking, in a very hot oven, of food en¬ 
closed in a paper bag, thus preserving 
all the juices and flavor, and cooking 
the food in its own steam. In addition 
to the high flavor and quality thus de¬ 
veloped, there is a very great saving 
of labor, since there are no cooking 
vessels to clean, and also there is no 
wear and tear of such vessels. M. 
Soyer has been studying the process 
for many years. His most persistent 
difficulty was that the paper gave its 
taste to the food, thus destroying the 
delicacy of flavor. For a long time this 
difficulty seemed unsurmountable, but 
finally experiments on the part of paper 
manufacturers produced a bag that is 
free from this disadvantage. 
The food is prepared, and then put di¬ 
rectly into the bag, which is buttered 
inside; no dish is used. The bag is 
then tightly closed, the top being folded 
over and fastened, and it is laid on a 
wire gridiron, so that the heat may 
pass all around it, and put in a hot 
oven. The system is said to be es¬ 
pecially desirable for a gas stove. When 
the food is cooked, a plate should be 
slipped gently under the bag, to take 
it from the oven. 
Cooking stew in a paper bag certainly 
sounds extraordinary, but Soyer says 
it can be done. Here is his recipe for 
“economica/1 stewGreasd thq . bag 
well. Wash VA pound of fresh pieces 
of mutton. Dust them thickly with 
salted barley flour and slightly with 
pepper. Peel and slice thin one pound 
of onions and two pounds of potatoes; 
wash them well, and put them wet into 
the bag, in alternate layers with the 
meat. Then add about halt a pint of 
water. Put the bag on the broiler, and 
cook slowly for two hours. We may 
add that this stew is excellent cooked 
in a closely coveted dish in the oven. 
There are many recipes for cooking 
fish; here is an excellent one for fresh 
cod: Slice three pounds of fish, season 
with salt and pepper, add a small 
chopped onion and a few sweet herbs. 
Mix one ounce of butter or dripping 
with a large tablespoonful of flour, add 
three-fourths of a glass of milk and 
stir to a smooth paste. Place all these 
ingredients with the fish in a well-but¬ 
tered paper bag, and cook for 20 min¬ 
utes. 
Chops and cutlets, chicken, eggs anc\ 
even roasts are cooked in the paper 
bags. We must admit that boiled fowl 
cooked in a paper bag sounds improb¬ 
able, but Soyer gives the following 
recipe for it: Place the fowl, ready 
trussed, in a paper bag. Put a little 
bacon or fat ham on the breast. Place 
in bag one small chopped carrot, one 
onion, one clove, a little sweet herb, 
celery, salt and pepper to taste. Add, 
1% tumbler of water. Seal bag, tie a 
piece of string around the neck to pre¬ 
vent the water running out; allow 45 
to 60 minutes in a moderate oven. We 
think this would be a desirable way 
of cooking a fowl in a closed casserole. 
Fruits, puddings and desserts also 
find a place in the paper bag cookery. 
We do not know whether these special 
non-tasting paper bags can yet be ob¬ 
tained in this country,' but M. Soyer’s 
book is most interesting, whether one 
intends to cook in paper bags or not. It 
is published by Sturgis & Walton, of 
New York. After all, the paper bags 
are not a greater innovation than the 
fireless cooker. If we can only combine 
the two household work will be won¬ 
derfully lessened. A working woman 
who could leave part of her evening 
meal preparing in the fireless cooker, 
and finish up the remainder in paper 
bags when she came home at night 
would have reason for gratitude to 
those who have developed these labor- 
saving systems, 
THE RXJRAUf 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group includes 7055, fancy 
peasant blouse, 34 to 42 bust, with or 
without V-shaped openings. 7049, peas¬ 
ant yoke waist, 34 to 42 bust, with round 
or high neck, with or without lining 
with under sleeves. 7016, blouse with 
peasant sleeves, 34 to 40 bust. 6999, 
straight plaited skirt, 22 to 30 waist. 
7046, three-piece tucked skirt, 22 to 30 
waist, with high or natural waist line. 
7054, child’s tucked one-piece dress, 2, 
4 and 6 years. Price of each pattern 
10 cents. 
The second group shows 7051, fancy 
Eton -jacket, 34 to 40 bust. 7063, child’s 
jacket, 4, 6 and 8 years. 7050, long or 
NEW-YORKER 
Getting Rid of Ants. 
In a recent issue of The R. N.-Y. I 
noticed an inquiry as t6 ridding a house 
of black ants. We have used poison 
fly paper very successfully, putting it on 
plates with a little sweetened water or 
syrup, and placing them where the ants 
were most troublesome. After a few 
ants are poisoned the rest leave in dis¬ 
gust; at least such has been our ex¬ 
perience every time we have tried it. 
p. w. P. 
If your New Jersey correspondent, 
L. F., will try corrosive sublimate to 
drive away ants I think she will find 
it effectual. A cotton tape or string 
saturated with the solution and tried 
around the legs of tables, etc., is the 
best way of applying it. It is a deadly 
poison and must be used with care. 
MRS. 0. T. 
I would like to tell some of the read¬ 
ers how we get rid of the small red 
ants. Buy single ply tar paper, put on 
the shelves under the oil cloth, cut 
wide enough to turn up against the 
wall at the back of the shelves. If the 
ants are very bad set the food on the 
tar paper. I keep the paper under the 
flour barrel and sugar tub, and even 
keep the baking pans on the paper. Tar 
paper can be bought by the yard or roll 
at any hardware store. G. R. b. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
short kimono, small 34 or 36, medium 
38 or 40, large 42 or 44 bust. 7037, out¬ 
ing blouse, 34 to 42 bust, with or with¬ 
out shield, with elbow or long sleeves. 
7044, short coat, with three-quarter 
sleeves, 34 to 42 bust, with fancy or 
sailor collar. Price of each pattern 10 
cents. 
Raspberry Cream.—One ounce of 
gelatin, one-quarter pint of water, one 
teacupful of raspberry jam, one-half tea¬ 
cupful of milk, two ounces of castor 
sugar, juice of half a lemon, one-half 
pint of double cream whipped. Steep 
the gelatin in the water. Mix the milk 
with the jam and rub through a fine 
hair sieve. Dissolve the steeped gelatin 
in a small pan over gentle heat, stir¬ 
ring all the time; bring to the boil, add 
the sugar and lemon juice.. Whip the 
cream in a large bowl; strain the gela- 
rin to the fruit pulp, and add the mix¬ 
ture to the whipped cream, stirring in 
carefully a little at a time with the 
whisk until the whole is perfectly 
blended. Stir the mixture occasionally 
till at the point of setting, then mold at 
once. 
Raspberry and Currant Souffle. Mix 
together three cups of red raspberry and 
one cup of red currant pulp; make quite 
sweet and set on ice to chill. Whip a 
pint of sweet, rich cream very stiff and 
dry and pack in ice and salt to chill 
thoroughly, but not freeze. When ready 
to serve mix the fruit pulp and cream 
lightly together and serve at once. 
Strawberries and bananas may be used, 
flavor with a little lemon juice. 
Currant Farina.—Heat red currants 
until scalded, then press out the juice. 
Put into a double boiler, sweetening 
slightly, and to each pint add one table¬ 
spoonful of farina. Cook, stirring fre¬ 
quently, for 45 minutes; pour into a 
dish and set away for use next morning. 
(Raspberries or blackberries can be used 
in same manner.) 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
LUCKY MISTAKE 
Grocer Sent Vkg. of Fostrnu and Opened 
the Kyes of the Family. 
A lady writes from Brookline, Mass.: 
“A package of Postum was sent me 
one day by mistake. 
“I notified the grocer, but finding that 
t ere was no coffee for breakfast next 
morning, I prepared some of the Pos¬ 
tum, following the directions very care¬ 
fully. 
“It was an immediate success in my 
family, and from that day we have used 
it constantly, parents and children, 
too—for my three rosy youngsters are 
allowed to "drink it freely at breakfast 
and luncheon. They think it delicious, 
and I would have a mutiny on my 
hands should I omit the beloved bever¬ 
age. 
“My husband used to have a very 
delicate stomach while we were using 
coffee, but to our surprise his stomach 
has grown strong and entirely wel 
since we quit coffee and have been on 
Postum. 
“Noting the good effects in my fam¬ 
ily I wrote to my sister, who was a 
coffee toper, and after much persuasion 
got her to try Postum. 
“She was prejudiced against it at 
first, but when she presently found that 
all the ailments that coffee gave her 
left and she got well quickly she became 
and remains a thorough and enthusias¬ 
tic Postum convert. 
“Her nerves, which had become shat¬ 
tered by the use of coffee have grown 
healthy again, and to-day she is a new 
woman, thanks to Postum.” Name 
given by Postum Co., Battle Creek, 
Mich., and the “cause why” will be 
found in the great little book, “The 
Road to Wellville,” which comes in 
pkgs. 
Ever read the above letter ? A new one 
appears from time to time. They are genu¬ 
ine, true, and full of human interest. 
THIS 
Is the 
Faultless 
Fruit Jar 
Habit is the only thing that 
is keeping you to the old- 
fashioned, ordinary Iruit jar. 
Every year youve put up 
with the screw top kind that 
gets stuck three times in five. 
You had to use that kind, 
until lately—but not now. 
That troublesome, narrow¬ 
mouthed Iruit spoiler is a 
thing ol yesterday, and today 
it s the all glass convenient 
ATLAS 
E-Z 
SEAL 
Jar lor all preserving purposes. 
See that wide mouth ? It takes 
uncut Iruit and vegetables. 
Gives you all the flavor and all 
the lreshness ol summertime 
foods, right through the winter. 
Fruit or vegetables can t spoil, 
can't “work in E-Z Seal Jars. 
Top seals air-tight with a linger- 
push—and opens as easily. It s 
the jar you ought to have. 
Sold at all general stores. 
Send for our booklet of 
Famous Preserving Rec¬ 
ipes. Tells you better 
ways of canning and pre¬ 
serving. No charge and 
glad to mail it to you. 
HAZEL ATLAS GLASS CO., 
Wheeling, W. Va. 
1-Qt. E-Z Seal Jar 
FREE for the Coupon 
Flcase note—in order to secure tree jar this coupon 
must be presented to 3 'our dealer before October 1, 
1911, with blank spaces properly filled out. 
HAZEL-ATLAS GLASS CO., 
Wheeling, W. Va. 
This is to certify. That I have this day received one 
“Atlas" E-Z Seal Jar Free of all cost and without 
any obligation on my part. This is the first coupon 
presented by any member of my family. 
Name 
Address. 
TO THE DEALER:—Coupon will be redeemed at 
the full retail price by your jobber. All coupons 
must be signed by you and returned before Novem¬ 
ber 1,1911. 
DEALER'S CERTIFICATE. This Is to certify, 
that 1 gave away one "Atlas" E-Z Seal Jar to the 
person whose signature appears above. 
Dealer’s Name. 
Address. 
DAISY FI Y KILLER 
placed anywhere, at¬ 
tract* and killH all 
flies. Neat, clean, 
ornamental, conven¬ 
ient,cheap. Lusts ail 
l season. Can’t spill or 
I tip over, will not soil 
[or injure anything. 
Guaranteed effect¬ 
ive. Of all dealers or 
sent prepaid for 20 c* 
HAROLD SOMKK3 
l&O De Kalb Ave. 
Brooklyn, H. Y. 
