Standard Paper-Bag Cookery

over the top of the chops and seal in bag. Bake from twenty minutes to half an hour in a moderate oven. =Ragout of Lamb.=--Grease the bag well, and lay in a layer of sliced raw potatoes, seasoned lightly. Put on top of the potatoes a layer of meat, seasoned with salt, pepper and chopped parsley, and lay thin slices of onion across meat. Add one-half cup canned tomato or tomato sauce, cover the whole with another layer of sliced potato, seal, and bake thirty-five minutes. You may use a wooden cooking dish here to advantage. =Roast Leg of Lamb.=--Trim nicely and rub over with oil, dredge with a little flour and season with salt, pepper and powdered mint. Seal and bake two hours. Serve with mint sauce. =A Genuine Irish Stew.=--Cut two pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat. A portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will amount after peeling to twice the weight of the meat. Slice them with eight large onions sliced. Put a layer of mixed potatoes and onions at the bottom of the buttered paper bag. Place the meat on this and season it plentifully with pepper and lightly with salt. Pack closely, and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, seal tightly, and let the contents cook gently for two and a half hours. You may use one of the large wooden cooking dishes here. CHAPTER XII. PORK IN VARIED FORMS. =Bacon and Apples.=--CORE, but do not peel, well flavored apples and cut in crosswise rings about a quarter of an inch thick. Lay on thin slices of streaky bacon in a well-buttered bag, dust lightly with sugar, seal and cook eight minutes in a hot oven. =Bacon and Bananas.=--Peel firm bananas, halve them lengthwise, dust lightly with pepper and wrap each in a