Standard Paper-Bag Cookery

be cooked in a wooden baking dish in the bag, or it may be prepared as follows: Press it into the form of an oblong mould, using only just enough sauce to hold the flakes together. Not as much sauce is needed as when the fish is browned in a baking dish. Brush the top liberally with melted butter, sprinkle with rolled cracker crumbs. Put the mold in a paper bag in the oven, and let the fish acquire a nutty, crisp crust. Send to the table garnished with lemon and parsley or thin slices of tomato and a few sprays of water cress. =Paper Bagged Eels.=--Eels may be cooked in a paper bag without growing as hard as they are apt to do as ordinarily treated. Allow one-half pound of eels (after they are dressed) to a person. Wash them thoroughly, removing all blood from slit in eels. Cut in two-inch pieces, put in a dish and sprinkle a teaspoonful of salt to every pound over them. Now pour over them boiling water, enough to cover well, and let stand until water is cold. Pour water off and leave eels where they will drain until nearly dry. Take sufficient Indian meal to roll them in, add a little pepper to it and roll each piece until well covered. Place in a well-greased bag and cook about twenty minutes, when they will be a rich brown, thoroughly cooked and deliciously juicy. =Flounder à la Meuniére.=--Chop a small shallot and mix with a teaspoonful of anchovy paste, a squeeze of lemon juice, an ounce of butter, a little chopped parsley, a dash of cayenne, salt and pepper to taste. Put the fish with the seasoning inside of a well-buttered bag, after dredging the fish with flour. Pour a tablespoonful of melted butter over the fish, seal up and cook. A two-pound fish, whole, requires thirty minutes. The same weight of filets cook in eight minutes. =Filets of Flounder.=--Remove the filets from a medium sized flounder and cut each filet in two. Season with salt and pepper and a few drops of