Standard Paper-Bag Cookery

hot water, but do not let boil. When thoroughly blended, pour over the chicken, garnish with chopped parsley, a few mushroom heads and half moons of crisp puff paste. Serve as hot as possible. =Smothered Chicken.=--Have a good sized broiler cut into joints, taking care not to leave sharp bones projecting. Salt and pepper them lightly, dredge with flour and lay in a well-greased bag upon thin slices of bacon. Cover the chicken with more bacon slices, taking care to keep the chicken spread rather flat. Add a tablespoonful of water or a couple of peeled and sliced tomatoes. Shreds of green pepper add somewhat of flavor to the tomatoes. Seal in a bag and cook for forty minutes, slacking the heat almost half after the first five minutes. Serve on a hot dish with gravy from the bag. =Ducks With Banana Dressing.=--Wash with cold salt water inside and out, drain, wipe dry and season lightly with salt and pepper. Make a dressing of toasted bread crumbs mixed with an equal quantity of banana. Cut in small pieces, well seasoned with chopped celery, salt and pepper. Stuff, truss, grease all over and tie slices of bacon over the breast. Put in a well-greased bag, add the juice of a lemon, and a wine glass of sherry. Seal and put in a very hot oven. At the end of fifteen minutes reduce heat one-half and cook for fifty minutes longer. =Canvas Backs.=--Draw the ducks as soon as they are received, pluck, singe and wipe them with a damp cloth, but under no conditions wash them. When ready to cook, truss, dust lightly with pepper, and salt and spread them thickly with butter or vegetable oil. A very slight dusting of flour should be given when they are put into the oven. After eighteen minutes of intense heat they are ready to serve, accompanied by toasted hominy and black currant jelly. =Chicken, Italian Style.=--Chop fine one onion, one small carrot, a stick of celery and a sprig of parsley. Place in the bottom of one of the wooden cookery dishes and season