“PAPER-BAG COOKING.”
This paper-bag food was invented by a French professor, I read. How economical those French can be! I thought. I had oftenly heard how French chef could make stylish meals out of mere remnants. They are famus for deceiving pork till it taste like chicken and giving boiled codfish the same expression as turtle soup. To such genius paper bags is easy problem.
I read this book reverentially. It say for Introduction:
“Paper bags when cooked properly contain new flavours you never would imagine was there. It is considerable nourishing, as none of its juice escapes. You can learn to cook one by reading Instructions and becoming utterly fearless.”
My heart make happy laugh. I shall cook some of these paper bags for that dear Swingle family so they will forgive me for my previous food. So I read this book and learn how do-so. I am incomplete in the American language, but this is how I understand him to say:
“How to Cook Paper Bags
“Select one paper bag which is fresh and tender. Medium-size kind are most delicate, as large-size kind are apt to be tough, especially in the fall. Butter this bag inside and salt tastefully. Use meat or whatever pork chops are in icebox to stuff bag with. Add one vegetable until satisfied. The bag is now ready to roast.
“Next take one oven. Heat it to hotness of about 300 thermometers. Poke Hon. Bag inside this and see what happens. Occasionally make peek into oven to observe how bag behaves. If Hon. Bag catch afire, put out. Do not be discouridged. When he is sufficiently cooked, remove out and chop with shears. Serve hot. You will be surprised to taste it.”
I follow this literary directions with faithfulness peculiar to Samurai. First I got one small, young paper bag which formerly contained string beans. I supposed from what I read in that Book that paper bags should be stuffed like turkeys to make nicest roast. So I fill him with following food which I obtain from icebox:
1 lbs complete beafstake knifed into small pieces
½ bottel tomatoes catch up
Representative beets, onions, carots and potatus
Plentiful water moistened to taste
That Swingle kitchen contain one gas-stove of 40 horse-power capacity and includes one oven which is easily het up to angry rage. I light this oven. Great heat arrive. Then I place Hon. Paper Bag carefully in one drip-pan, pour over it some slight water, so it wouldn’t burn, and poke inside oven. Then I set down thoughtful and await the future.
Mrs. S. W. Swingle arrive to kitchen with question-mark expression in her blue eye.