Standard Paper-Bag Cookery

out the blood. Wipe dry, brush with oil or butter and tie or skewer in shape. Put in well-greased bag and roast about two hours. Serve with a border of carrots sliced and fried. =Stewed Bullock's Heart.=--Soak in a basin of warm water for an hour, then drain and wipe dry. Cut in halves, rub each side with flour and put in a frying pan with a little hot butter. As soon as browned, transfer to a buttered bag, adding four or five onions sliced and browned lightly in the same butter, together with a sprig of thyme and salt and pepper to season. Add a half cupful of water and cook slowly about three hours. =Filet of Beef.=--Cut from the end of a tenderloin of beef, slices about 5/8 of an inch thick. Flatten down to about 3/8 of an inch and trim round. Salt lightly on both sides, dust with pepper, and lay in a little hot melted butter, flavored with a tiny scraping of garlic for an hour, turning three or four times in the meantime. Take out, put in a well-buttered bag, seal and cook twenty-five minutes. Serve on small pieces of toast that have been spread with butter and browned in a bag, pouring over them the juice of the meat that will have collected in the bag. =Hamburg Steak.=--Hamburg steak, which is too often a delusion and a snare as furnished by the inexperienced cook, can be so manipulated in paper bag cookery as to emerge a very delectable and decorative dish. In the first place never telephone for hamburg steak nor buy that already chopped and mounded ostentatiously on a platter with a garnish of parsley. Naturally the butcher works up his trimmings and inferior cuts into this comparatively inexpensive and much patronized form. Having purchased your cut of round steak in the slice, its lack of natural fat must be made up by the addition of a little beef suet (preferably from the kidney). A piece of suet the size of a butter nut may be allowed to each pound of lean