Standard Paper-Bag Cookery

a well-greased bag of goodly proportions, or better still, two bags, add a tablespoonful of cold water, seal and set in a very hot oven for fifteen minutes. Then reduce the heat about half and cook until done, allowing twenty-two minutes to the pound. Serve with apples baked in a bag, mashed turnips or squash and hot corn bread that can also be cooked in a bag. =Sage and Potato Stuffing.=--Should you give the preference to the old-fashioned potato-and-sage stuffing, such as your grandmother used to make, fashion it in this way: peel and boil for half an hour a half dozen good-sized potatoes. Mash well and season with one tablespoonful salt, and a teaspoonful pepper, two tablespoonfuls of white onions minced fine, and cooked in a tablespoonful of butter and a teaspoonful of sage. Mix lightly and stuff. =Bag Roasted Young Guinea Fowl.=--It is but a few years ago comparatively that the excellence of the guinea fowl for the table was duly recognized. Most people were afraid to try them. Now the guinea is not only being served in all the best restaurants, but in many private homes as well. While the young guineas make the choicest eating, the old birds are not to be despised. In stuffing the guinea any approved turkey stuffing may be used, the accompaniments being as with turkey, giblet gravy and cranberry sauce. In roasting a very little water goes into the bag, instead thin pieces of fat, salt pork are skewered across the breast and around the drum sticks. =Bag Broiled Young Guinea Hen.=--For bag broiling, split down the back and flatten. Brush over with vegetable oil or melted butter, put in buttered bag and bake in gas oven or hot coal oven. Lay on a hot platter, season with salt and pepper, spread with a rounding tablespoonful butter stirred with a tablespoonful finely minced parsley, garnish with watercress and little moulds or spoonfuls of cranberry jelly and serve. =Quail.=--As for cooking quail there is no better way than to roast them plain, with plenty of red pepper and a little salt. For