Standard Paper-Bag Cookery

fasten thin slices of bacon or salt pork over the breast and thighs, grease the entire body liberally with soft butter or vegetable oils, put into a loose fitting well-greased bag, breast down, seal, lay on a trivet, set on broiler in hot oven, let cook till bag corners turn very brown, then slack heat one-half, or even a little more if the heat is fierce, and cook from an hour and a half to an hour and three-quarters. The capon should be a golden brown all over, except on the back where it touches the bag and underneath the bacon slices. But it will be as well done everywhere as in the brown part. Cook the liver, gizzard and neck in a small separate bag, wrapping each in a slice of bacon and seasoning them with salt and pepper. Add a very little water, seal and put on to cook less than an hour before dinner time. The slow heat will make them very tender. Cooked with capon, they would be overdone. Serve with sweet potatoes Southern style, or baked apples slightly sweetened. =Chicken with Parsnips.=--Wash, parboil and scrape a quart of tender parsnips. Split a Spring chicken down the back and lay in a buttered bag, skin side up. Arrange the sliced parsnips around the chicken, sprinkle with salt and pepper, dot with bits of butter until a half cup has been used, and top with two or three thin slices of fat, salt pork. Put a half cup hot water in the bag and bake to a delicate brown. Put the chicken on a hot platter and arrange the parsnips around it. Make a cream gravy from the drippings in the bag and serve with mashed potatoes, currant jelly and beet greens. =Chicken à la Baltimore.=--Take two small Spring chickens, prepare as for broiling, but cut into joints. Wipe dry, season well with salt and pepper, dip into beaten egg, then cover well with bread crumbs. Place in a well-buttered bag, pour a little melted butter or oil over them and bake in the oven twenty or