Chapter I: Front Matter

Note: Project Gutenberg also has an HTML version of this
file which includes the original illustrations.
See 42955-h.htm or 42955-h.zip:
(https://www.gutenberg.org/cache/epub/42955/pg42955-images.html)
or
(https://www.gutenberg.org/files/42955/42955-h.zip)

Images of the original pages are available through
Internet Archive/American Libraries. See
http://archive.org/details/standardpaperbag00telfrich

Transcriber's note:

This book was written long ago when safety standards were
much more fluid. Please do NOT try these at home, or anywhere
else.

Text enclosed by underscores is in italics (_italics_).

Text enclosed by equal signs is in bold face (=bold=).

The reader is likely to be confused by the chapter numbering.
In the original book, the Table of Contents listed the Foreword
and Introduction as Chapter I, but in the text itself the
Foreward and Introduction has no chapter number, and chapter
numbering begins with What is Paper Bag Cookery? (Chapter
II in the Table of Contents but Chapter I in the text). The
confusion gets worse, because TWO chapters (Pastry and Short
Cakes) are numbered Chapter XXI in the text! After that the
numbers of the remaining chapters differ from the Table of
Contents by two.

STANDARD PAPER-BAG COOKERY

by

EMMA PADDOCK TELFORD

Adapted to the Needs of American Housewives

Now good digestion wait on appetite, and health on both,
Macbeth III, 4.

STANDARD PAPER-BAG COOKERY

by

EMMA PADDOCK TELFORD

Household Editor of _The Delineator_, _New Ideas_, and _The Designer_

New York Cupples & Leon Company

Copyright, 1912, by Cupples & Leon Company

CONTENTS

CHAPTER PAGE
I. FOREWORD AND INTRODUCTION 7
II. WHAT IS PAPER BAG COOKERY 9
III. GENERAL DIRECTIONS 12
IV. TIME TABLE 16
V. APPETIZERS AND RELISHES 18
VI. SOUP ACCESSORIES 23
VII. SHELL FISH 25
VIII. FISH 31
IX. FISH SAUCE 42
X. POULTRY AND GAME 47
XI. BEEF 61
XII. LAMB AND MUTTON 67
XIII. PORK IN VARIED FORMS 70
XIV. VEAL 74
XV. SAUCES AND GRAVIES 78
XVI. RECOOKED DISHES 83
XVII. CHEESE AND EGG DISHES 87
XVIII. VEGETABLES 90
XIX. WARM BREADS, BISCUITS, MUFFINS, ETC. 101
XX. CAKES 104
XXI. FRUITS 112
XXII. PASTRY 116
XXIII. SHORT CAKES 123
XXIV. PAPER BAG MENUS 133
XXV. A FEW OF THE EASIEST DISHES FOR BEGINNERS 145
INDEX 147