Standard Paper-Bag Cookery

with vegetable soups and in fish chowder and oyster stew. =Egg Balls.=--Drop the yolk of four eggs into a cup and set in a pan of water over the fire. When the yolks are cooked hard and mealy, pound to a paste and season with an even teaspoonful of salt, a pinch of cayenne or a more liberal sprinkling of paprika. Mould into balls the size of grapes, by mixing the yolk of a raw egg with the cooked paste, rolling lightly in the white of an egg, then in flour. Tuck into a small buttered bag, fasten, and set in oven for five minutes to become firm. =Forcemeat Balls or Quenelles.=--Chop very fine any cold meat you have on hand, and season with salt, pepper, chopped parsley and a little onion juice. For one cupful of the prepared meat, beat one egg until light, stir in with hashed meat and add just enough flour to make cohesive. Roll in the hands to the size of hickory nuts, put in paper bag and cook ten minutes. CHAPTER VI. SHELL FISH. FISH and the paper bag method of cooking, go hand and glove. The thing that every housewife hates most, particularly in a small apartment, or in the Winter when it is difficult to get the house thoroughly aired, is the pervasive odor that announces to every one in the house or block just what you are going to have for dinner. Bagged, the odor is so minimized as to be entirely inoffensive. Ten minutes airing after the bag is opened will be quite sufficient to dissipate every particle of odor. Furthermore, the fish itself is much more delicate and digestible with all the flavor of fish and seasoning held in and united in a harmonious whole. Of course, this presupposes a fresh fish to start with, or one just out of cold storage, before it has had a chance to thaw and develope ptomaines. In buying fish, look at the eyes and flesh. Fish should be firm to the touch. If pressed by the finger the flesh should rise instantly.