Standard Paper-Bag Cookery

=Barbecued Squirrel, (Southern Style.)=--Get two fat squirrels, skin and draw. Cut the thin skin on each side of the stomach close to the ribs, then wipe with damp cloth. Sprinkle with black pepper but use no salt. Put a layer of fat bacon in a wooden dish, set in a well-greased bag and lay the squirrels on this bed. Cover with more thin slices of bacon pour in the bag a half cupful good broth, seal, and bake an hour in a moderate oven. Serve with grape jelly or spiced grapes. =Turkey à la Bonham.=--Pick out a young hen turkey, plump and delicate with small bones. Carefully remove all pin feathers and complete the drawing which may have been imperfectly done by the butcher. Cut off the neck close to the body which will make the turkey fit in the bag better, and make a proper appearance when placed on the table. Wash thoroughly inside and out and wipe dry. For the stuffing make two kinds--one for the body and one for the breast. It is a good plan to make these different so as to suit all tastes. For the body, make a chestnut stuffing. Boil and peel one quart of large chestnuts and mash with a fork. Season with pepper, salt and a little butter. For the breast, take a pint of bread crumbs free from crusts. Fry a half onion cut fine in a very little butter or vegetable oil until tender but not brown. Season nicely with chopped parsley and thyme, not too much. Salt and pepper and moisten with one beaten egg. Fill the breast and sew body and breast neatly, pulling the skin of the breast over the stuffing, and fastening in place with the wings which should be turned back to hold the skin in place. Rub the outside of the bird with flour mixed with salt and pepper, cover the breast with slices of fat salt pork tied on. Now slip breast down into a thoroughly greased bag or preferably two bags, one outside the other, the outside one also well-greased. Lay