Читать книгу Standard Paper-Bag Cookery - Emma Paddock Telford - Страница 7

Table of Contents

I. In the case of a coal-heated oven with solid shelves a wire broiler or "grid" should be substituted as the heat must be allowed to circulate on all sides of the bag.

II. The size of the oven makes no difference but it must be kept clean.

III. In the case of a fowl or joint see that there are no rough edges or bones protruding that will be likely to pierce the bag.

IV. Do not season the article to be cooked too highly as none of the seasonings are dissipated during the cooking as is usually the case in ordinary boiling or roasting.

V. For cooking fruit, grease the outside of the bag.

VI. In removing the bag from the oven, draw with the wires, not across them.

VII. To brown things at the last of the cooking, if necessary, puncture a few holes in the top of the bag.

VIII. If a bag breaks in the cooking, as it sometimes will if the heat is too intense, do not try to remove the article being cooked from the bag, but slip the whole into a new well-greased bag. The use of two bags is better than one when things require long cooking or for meats with much fat or juicy dishes. While it may cost a bit more, it will save much anxiety lest the bag burst.

IX. To avoid having any chance drippings soil the oven floor, slip a thin tin baking sheet or shallow dripper under the broiler, letting it rest flat on the bottom of the oven. Put in a little hot water and this steam will keep the bag moist and do much to discourage its breaking. Indeed, in baking any kind of fruit cake, which requires slow cooking, quite a little water in the drip-pan underneath is advisable.

X. In baking pastry and cake, a few tiny holes should be made in the upper side of the bag before putting in the oven. This will brown the surface of the cake delicately.

XI. Do not let the bag touch the sides of the oven or the gas flames.

XII. Wire trivets such as are sold at house-furnishing stores for use in cooling bread and cakes will be found a great convenience. If a bag is laid on a trivet, it can then be easily set in the oven and as easily lifted out when done.

XIII. Never try to take things from the oven with the gas lighted. Matches are cheaper than gas, if the oven has to be relighted, and burned fingers or wrists are more costly than many matches.

XIV. Use care in opening the oven. A draught from an open door or window might cause the gas flame to ignite the bag.

XV. Until taught by experience, follow the time table as given in the cookery book.