HINTS ON VEGETABLE COOKING IN BAGS.
Reading edition
The following vegetables can be cooked with advantage in paper bags by those who like this mode of cooking:
Jerusalem artichokes, broad beans, sprouts, carrots, cauliflower, celeriac, celery, cucumber, endive, chicory, French beans, seakale, mushrooms, parsnips, potatoes, tomatoes, vegetable marrow.
These must in each case be washed, trimmed, and prepared in the same way as for ordinary cooking, duly seasoned and placed with a little water, and in some cases butter as well, in a grease-proof paper bag (sealed up), and put in a moderately-heated oven on an iron or wire grid, not a solid shelf, such as is usually found in coal-heated ovens. The heat thus reaches the contents of the bag from all sides and the top and bottom. From fifteen to thirty minutes should be allowed to cook any kind of vegetables; some will take even less time, and some take more. When paper bags are not available, use pure white paper, brush over with oiled butter on one side and wrap the vegetables in the paper, buttered side inwards. Care must be taken to see that the ends of the paper are carefully sealed up; for this reason, paper bags are more convenient, being easier to seal up.—C. Herman Senn, How to Cook Vegetables.
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