Excerpt from The Paper Bag Cook Book
Cooking in paper bags appeals to many housewives as a unique, economical, labor-saving method of preparing a meal. Indeed, when attended with the expected results, food thus cooked retains a delicious flavor and zest which are hardly obtainable through the old way.
The sealed bag prevents loss of the rich juices or shrinkage of the food, and the heat is in most cases more thoroughly distributed. This confinement of the heat, of course, greatly reduces the time required for cooking and makes a material reduction in the fuel bill. As the bag is always placed upon a gridiron in the oven, pots and pans are not needed, and the malodorous fumes peculiar to many dishes are unknown.
Like all such innovations, however, the new paper bag cookery has its restrictions. Nowhere is success more dependent upon repeated experience, and the average person will seldom be proud of her first attempt with the bags.
It should be understood at the outset that the scheme is not practicable for a coal range. Gas or electricity is everywhere preferable, because of the steady heat which can be kept. Neither is bag cooking on a large scale to be advised. Hotels and boarding houses with their accustomed ranges cannot afford to experiment with great quantities, especially since they rarely use gas for the more important dishes. Certain technicalities of seasoning and stirring the cooking food, only too well known to the cook and the chef, are precluded by the closed bag, and while such minor matters are negligible in the private residence they loom up significantly in the hotel kitchen.
But at the house, or at the apartment, the paper bag may well be employed to great advantage and satisfaction.
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