Standard Paper-Bag Cookery

The volume teaches a simple method of cooking food enclosed in paper bags, opening with practical guidance on technique, timing, and safety. It offers clear general directions and a time table for planning, then presents recipes organized by course and ingredient — appetizers, soups, shellfish, fish, poultry and game, meats, sauces, vegetables, breads, cakes, pastries, and fruits. Special sections cover recooked dishes, cheese and egg preparations, and sample menus, plus a chapter of easy recipes for beginners. Emphasis is on economical, labor-saving preparations that produce delicate, digestible results while noting when other methods are preferable.