Paper-bag Cookery

our best known chefs are strongly urging the use of paper bags. Joints of meat can be cooked by wrapping in sheets of kitchen paper, carefully secured to envelope the meat entirely, and exclude the air, but for other food bags are essential. Let no thrifty soul think to economise by saving for this use the bags in which articles have been sent home from grocers, greengrocers, or other tradesmen. This plan would be an excellent illustration of the proverb, "Penny wise and pound foolish," for though a few pence might be saved, the spoiling of the food would be a much more serious expense. Cooked in these bags, everything would taste unpleasantly of paper, even if the cooking were otherwise successfully carried out. A much graver matter would be the danger to health. The paper, not manufactured for cooking purposes, might have something injurious in its composition, or the paste used in joining the bags might contain some harmful substance, so that a doctor's bill would make the cost of the bags got without payment far in excess of those manufactured for the purpose, and sold for a very small sum. HOW THE BAGS SHOULD BE FASTENED. When the food has been placed in the bags, the openings must, of course, be secured, for the whole essence of this method lies in the complete exclusion of the air, and the sealing up of the juices and flavour of the food that it may cook in its own steam. [Illustration: HOW TO FIX THE CLIPS. Once the joint is in the paper-bag, the opening to the bag must be clipped down. First turn the corners down, as in the first fold, then bring the top of the bag over, leaving sloping corners. The clips can then be inserted.] Now, the question is, how to fasten the food in the bag in the most secure manner. Clips can be obtained with the bags, and these are excellent. Safety-pins are not advisable, as they are apt to tear the paper when being adjusted. On no account must ordinary pins be used, for