The method of cooking in paper bags and fireless cookers are about the same. The advantages in either of these methods are as follows:

1. The food is superior in flavor and nutritive value, because none of the good extractives have been lost by evaporation.

2. There is practically no shrinkage in weight.

3. Food requires no basting.

4. It is a cleanly method and prevents all strong odors from escaping.

5. These methods will help to soften the tough fibers of meat. The juices are all retained, thus improving the flavor of the meat.

6. Paper bags are excellent for warming over roasts, chops, bread or cakes. They will taste as though just freshly cooked

7. The bag may be greased on the inside specially for fish and pudding.

8. The oven must be moderate and the bag containing, the food must be placed on a grid, and not on a solid baking sheet. This would prevent the air from circulating around the food. The grid on which the food is placed should be put on the groove nearest the top of the oven.

9. If there is an odor of burning paper it is a sign the oven is too warm.

10. The bags should be placed in the oven with the seam side up; this will prevent any leakage. The bag containing the food should be fastened securely with clips after the end of the bag has been rolled over three times.

The following table compiled by Mr. Senn gives the average time when food should be tender and fit to serve:

Fish (flat). - Allow 15 minutes to the pound.

Meat (beef and mutton). - Twenty minutes to the pound.

Meat (veal and pork). - Twenty-five minutes to the pound

Meat Stews. - About 45 to 60 minutes.

Kidney and Liver (sliced). - About 8 minutes.

Vegetable Stews. - About 30 minutes.

Sausages. - About 10 minutes.

Bacon (sliced). - About 10 minutes.

Potatoes (sliced) and Carrots. - From 25 to 30 minutes.

Pastry, Rissoles and Patties - About 15 minutes.

Eggs - About 6 minutes.

Chicken - Thirty to 45 minutes.