Standard Paper-Bag Cookery

on a tablespoon of butter and cover with a crust after cutting out a piece as large as the top of a small cup. Moisten the edges and press together, then ornament the top with leaves cut from the trimmings of paste. Bag and bake in a quick oven. =Paste for Chicken Pie.=--Sift five level teaspoons of baking powder and one level teaspoon of salt with four cups of flour and rub in one cup of butter until like coarse meal. Mix with nearly two cups of milk or enough to make a dough that can be rolled out. This makes a more hygienic crust than where no baking powder is used. =Chicken Rissoles.=--Chop fine two cupfuls chicken and dressing or any scraps left. Add two spoonfuls mashed potato, the beaten yolk of one egg, salt and pepper to season. Roll in balls, dip in beaten egg yolk, then in fine bread crumbs and place in paper bag. Bake twenty minutes. =Roast Chicken.=--Cover the breast of the fowl or chicken with butter, drippings, or any refined vegetable oil or tie a piece of fat bacon over it. Place in a bag and set on broiler in a hot oven. Allow twenty-five minutes for a small Spring chicken, thirty-five minutes for a large fowl, forty-five to fifty minutes (according to size) for stuffed poultry in a moderate oven. =Saute of Chicken With Mushrooms.=--Cut a young, tender chicken into joints, trim off all projecting bones, season with salt and pepper--not too highly--and brush over with melted butter. Put into a well-buttered wooden cook dish, with eight or twelve small mushrooms, cut in slices. Add a pinch of herbs, a very small onion, and a half gill of good white stock. Seal bag tight, give ten minutes in a very hot oven, then thirty in moderate heat. Take up on a hot dish and keep hot, while you make the gravy. Take for the gravy the hot liquor from the bag, put it in a bowl with the yolk of an egg beaten up in half a gill of cream. Stir hard over