Peel the required number of tomatoes, arrange
them neatly in a well-greased paper bag, and
season them with pepper and salt. Put a pinch
of castor sugar and a small piece of butter on the
top✪ Tomatoes of each, and seal up the bag. Place on a
grid, and cook in a good oven from 12 to 15
minutes. Stuffed tomatoes are also very good
cooked in this way.
3045. Tarts and Puddings
These may be made in the ordinary way, and
just slipped into a greased paper bag for cooking ;
or, they can be made without the dish as directed
for Beef -steak and Kidney Pudding (see above).
Ornament the tart with a few leaves of pastry,
and, after baking, dredge it well with castor sugar.
Apple dumplings may be made in the ordinary
way and cooked in a greased bag well sealed up.
Suet dumplings, too, and a jam roly-poly will cook
very well if simply slipped into a well-greased bag,
room being allowed for them to swell.
Other puddings, of a softer nature, are better
put into a souffle dish or pie dish first, and then
put into the bag, as this secures a better appearance.
3046. Scones and Cakes
Any kind of scone may be cooked in a paper
bag, and very successfully too. The bag must be
well greased, and must be large and loose enough
to allow room for the scone to rise.
Cakes, too, may be cooked in this way, some
being put straight into the greased bag, such as
small buns, tea-cakes, and biscuits, and others
placed in a prepared tin first, and then slipped into
the bag. The bag must always be greased, and
room must always be left for the mixture to rise.
Bake in a fairly hot oven.
HERBS, SPICES, CONDIMENTS, &e.
Success in cookery depends to a large extent on the proper use of seasonings and flavourings, and greater
attention, than is usually thought necessary, should be paid to this important point. A certain amount
of skill is necessary in order to use the different flavouring auxiliaries properly, and to judge the exact
amount required. No cookery book can teach this, as it is impossible to lay down any hard and fast
rules ; but the knowledge is not difficult to acquire, provided the tastes of the individual are considered,
and care is taken to make food pleasing to the palate. It is a mistake to think that simple cookery
requires nothing further than a pinch of pepper and a pinch of salt to make it palatable ; there are many
other simple flavourings which might well be employed to relieve the monotony of an otherwise uninterest-
ing fare. While food with an overdose of seasoning should be avoided, there is no occasion to serve that
which is insipid and unpalatable through lack of it.
Whenever possible, natural seasonings should be chosen in preference to made-up sauces, and other
condiments and flavourings ; these latter should only be used when the very best quality can be afforded.
Fresh or dried herbs, spices in small quantities, lemon and orange rind and juice, &c., are all simple
and do not cost much. Although some palates demand much more highly spiced food than others, it is
better, as a rule, to season moderately, and to avoid a mixture of flavours that do not blend, and that even
overpower the flavour of that which is seasoned. The aim in seasoning should be to render food more
palatable, more digestible, and more appetising to those for whom it is cooked.
HERBS
Page 1006 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peel the required number of tomatoes, arrange them neatly in a well-greased paper bag, and season them with pepper and salt. Put a pinch of castor sugar and a small piece of butter on the top of each, and seal up the bag. Place on a grid, and cook in a good oven from 12 to 15 minutes. Stuffed tomatoes are also very good cooked in this way.
3045. Tarts and Puddings
These may be made in the ordinary way, and just slipped into a greased paper bag for cooking ; or, they can be made without the dish as directed for Beef -steak and Kidney Pudding (see above). Ornament the tart with a few leaves of pastry, and, after baking, dredge it well with castor sugar.
Apple dumplings may be made in the ordinary way and cooked in a greased bag well sealed up. Suet dumplings, too, and a jam roly-poly will cook very well if simply slipped into a well-greased bag, room being allowed for them to swell.
Other puddings, of a softer nature, are better put into a souffle dish or pie dish first, and then put into the bag, as this secures a better appearance.
3046. Scones and Cakes
Any kind of scone may be cooked in a paper bag, and very successfully too. The bag must be well greased, and must be large and loose enough to allow room for the scone to rise.
Cakes, too, may be cooked in this way, some being put straight into the greased bag, such as small buns, tea-cakes, and biscuits, and others placed in a prepared tin first, and then slipped into the bag. The bag must always be greased, and room must always be left for the mixture to rise. Bake in a fairly hot oven.
HERBS, SPICES, CONDIMENTS, &e.
Success in cookery depends to a large extent on the proper use of seasonings and flavourings, and greater attention, than is usually thought necessary, should be paid to this important point. A certain amount of skill is necessary in order to use the different flavouring auxiliaries properly, and to judge the exact amount required. No cookery book can teach this, as it is impossible to lay down any hard and fast rules ; but the knowledge is not difficult to acquire, provided the tastes of the individual are considered, and care is taken to make food pleasing to the palate. It is a mistake to think that simple cookery requires nothing further than a pinch of pepper and a pinch of salt to make it palatable ; there are many other simple flavourings which might well be employed to relieve the monotony of an otherwise uninteresting fare. While food with an overdose of seasoning should be avoided, there is no occasion to serve that which is insipid and unpalatable through lack of it.
Whenever possible, natural seasonings should be chosen in preference to made-up sauces, and other condiments and flavourings ; these latter should only be used when the very best quality can be afforded. Fresh or dried herbs, spices in small quantities, lemon and orange rind and juice, &c., are all simple and do not cost much. Although some palates demand much more highly spiced food than others, it is better, as a rule, to season moderately, and to avoid a mixture of flavours that do not blend, and that even overpower the flavour of that which is seasoned. The aim in seasoning should be to render food more palatable, more digestible, and more appetising to those for whom it is cooked.
HERBS
Records on this page
Tomatoes