Standard Paper-Bag Cookery

Bacon.=--For two dozen large oysters have two dozen thin slices bacon, and a half dozen slices crisp toast. Have ready a half dozen slender steel skewers. Fill these skewers with alternate slices of bacon and oysters, running the skewer crosswise through the eye of the oyster and threading the bacon by one corner, so that each slice blankets an oyster. Do not crowd. Lay the skewers in a buttered bag, and cook in a quick oven ten minutes. Lay each spindle with its contents undisturbed on a slice of toast, pour the drip from the bag over them and serve at once. CHAPTER VII. FISH. =Filet of Bass.=--WASH and wipe the filets dry with a clean towel, trimming away the fins with a pair of large scissors close to the filet. Dust with salt and lay in a covered dish with a minced onion, the juice of half a lemon and a bit of finely cut parsley and thyme. Let them stand half an hour. Twenty minutes before serving wipe dry again, dust lightly with flour, dip in well-beaten egg, then roll in fine bread crumbs. When all are prepared, put in greased bag and cook twenty minutes until a delicate brown. Arrange on a warm dish and serve with parsley and lemon or sauce tartare. Filets of sole may be cooked in the same way. =Baked Blue Fish.=--Clean thoroughly, cut off head and tail and fill with a soft bread stuffing. Tie up securely, rub over the outside of the fish with sweet vegetable oil, sprinkle with salt and pepper, add a squeeze of lemon juice and slip into the greased bag. Seal and cook from twenty to forty minutes according to weight. Serve with sliced lemon rolled in fine cut parsley. =A Breakfast Dish of Bloaters.=--Few people know how very nice smoked and dried fish can be when cooked in a paper bag and seasoned in the French fashion. Cut off the head and tail of the fish, loosen the skin at the neck with a knife and holding it firmly between the knife and finger, pull it