EXIT THE SAUCEPAN.

Gisborne Times, Volume XXX, Issue 3513, 2 May 1912, Page 6

EXIT THE SAUCEPAN.

ENTER THE PAPER BAG. DEMONSTRATION BY MRS GLENNEN TO-DAY. It would come as a surprise to many people to learn the great extent to Avhich paper-hag cookery is in vogue in Ncav Zealand. Pessimists prognosticated that cooking by means of paper ba"S —said to have been introduced by a Parisian chef many years ago—was merely a passing fancy, but the growing popularity ot the new idea all over Australasia* indicates, that it has come .to stay. It is a fact that several of the leading liote-s and restaurants in the principal Noaa Zealand centres have - adopted the system exclusively, the days of the saucepan being at an end. It 1S claimed that cooking by paper bags ensures Avholesqme results with a maximum of nutriment and a minimum of waste. The ~ system is growing apace and should he AA'olccmed m these parts. But hear Mrs Glennen on the subject. Of interesting • personality, site arrived at Gisborne yesterday and wifi lecture on “The Feeding of Infants, Children, and Invalids’’ at the .Holy Trinity Schoolroom at 3 p.m. this afternoon, and will also speak at 8 o’clock in the evening. The lectures will be free and practical demomtratioiis of all kinds- of cookery bo given. Airs Glennen is the Principal of the Ladies’ Training College, Alelbourne, and has gained great fame from the prominent part she has played in- introducing the system to Australia ancl New Zealand. She is a connoisseur in cooking, matronly, yet able to dcliA r or an interesting lecture, without artifice or resort-to rhetoric flights. She looks the part immensely and reminds one of Buchanan’s verse: “In her very style of looking There Avas cognisance of cooking. From very dress Avas peeping Indications of housekeeping.” Airs -Glennen, speaking to a Times reporter last evening, said: “Until one sees it done, the results achieved seem incredible. Joints, fish, entrees, soups, sauces, pastry—practically everything that can he eaten—--are cooked in a specially-prepared paper bag! Water may be poured into tho bag to cook a fish; a stew may he made to perfection; sauce may he made Avith ease, and all in a paper bag! HoAA'ever moist the ingredients, the results are the same in paper-hag cooking—an improvement in flaA'or, saving in saucepans, and dishes, and a dozen other unbelievable advantages. “I don’t think,” said Airs Glennen, “that cooking in paper will he a transient fad. I am certain that, as long as Avomen get the right system, and the right paper to begin Avith, they avill never return to the old style of cooking. Perhaps I should not have used the expression ‘the did style.’ I should have said, ‘the usual way.’ For paper cooking is no new thing. It has come to stay.” It. is anticipated that there will he a large attendance of ladies at today’s lectures.