FoodNetArchive

The Institute cook book

1913

Page 170 · 12 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
If the bag should accidentally break before the food is done, place it in another bag or fold over the broken portion and fasten with paper clips. There is really small danger of breakage if the proper precautions are taken. To remove the food, open the door of the oven — very carefully if it is a gas oven, as a heavy jar will sometimes set fire to the paper; hold a flat board or platter in the left hand and slip the bag gently upon this. Open the bag and remove the contents. PANNED OYSTERS OR CLAMS Put the oysters or clams into a buttered bag and cook for about fifteen minutes. Add butter and seasoning✪ Panned Oysters or Clams and serve. BREADED OYSTERS Wash the oysters; dip them in beaten egg; roll in fine bread crumbs; put into a buttered bag with two tablespoons of melted butter✪ Breaded Oysters; seal the bag and cook in a hot oven for about eight minutes. 452 HOT BREAD Tea Biscuit Com Muffins Tea Rolls Courtesy of the Union Ba^ and Pater Co HOW TO USE THE PAPER BAG FimSyVf"Fo1.r PAPER-BAG COOKERY BAKED FISH IN PAPER BAG Clean the fish in the usual way; season and roll in flour or corn meal✪ Baked Fish in Paper Bag. Place in a well-buttered bag and bake in a hot oven for about fifteen minutes. Haddock, cod or small fish are good cooked in this way. Serve with sauce like any other baked fish. SMELTS SUR LE PLAT Clean and wash the smelts; season and roll in flour. Place in a buttered bag with a small onion, a little lemon juice and water and a tablespoon of butter✪ Smelts Sur Le Plat. Cook for about fifteen minutes. SPANISH MACKEREL IN BUTTER Take a choice fillet of mackerel; season and slip into a paper bag. Cover with fresh bread crumbs; pour drawn butter over the whole✪ Spanish Mackerel in Butter and cook for twenty minutes. When done, remove to platter; sprinkle with chopped parsley and serve. STUFFED FISH Haddock, bluefish, shad and bass are excellent stuffed and baked in paper bags. Make the stuffing in the usual way✪ Stuffed Fish; stuff the fish and bake in a buttered bag for twenty minutes or more according to the size of the fish. ROAST QUAIL Clean the quail thoroughly, cover with thin slices of bacon; sea- son and put in a buttered bag, adding a little butter. Cook for eight minutes. ROAST CHICKEN Prepare the chicken as usual; spread over the breast butter or drippings; put in a paper bag; fold in the end and fasten with clips. Cook on a grid shelf in a moderately hot oven for about forty minutes, with potatoes if desired. Serve with a brown sauce made from the juices in the bag. 453 PAPER-BAG COOKERY fJ'X'oIfJu^ CHICKEN SAUTt Take the legs and wings of a chicken and season✪ Roast Quail well; add two or three sprigs of parsley, broken into small pieces, and a small onion, chopped. Mix with a tablespoon of butter; put into a bag and cook for twenty-five minutes. MUTTON STEW 2 pounds neck of mutton 1 tomato sliced 1 chopped onion Salt and pepper 1 potato cut in cubes 1 tablespoon flour 1 carrot cut in cubes✪ Mutton Stew % cup cold water Cut the mutton into small pieces and mix thoroughly with the other ingredients. Pour into a greased paper bag and cook for about half an hour. MUTTON CUTLETS Cut the best end of a neck of mutton into cutlets; flatten and trim neatly. Season with salt and pepper✪ Mutton Cutlets and place in a well- buttered bag; fold in the ends; fasten with clips and cook in a moderate oven from twelve to fifteen minutes. BEEF STEW 2 pounds round beef Salt and pepper 10 mushrooms 1 cup brown sauce ✪ Beef Stew