Standard Paper-Bag Cookery

thin slice of streaky bacon. Put in a well-greased bag, seal and cook in a hot oven ten minutes. =Bacon and Calf's Liver.=--Pour boiling water over thin slices of calf's liver and let stand ten minutes. Drain, pat dry and dredge with flour, seasoning with pepper and a little salt. Lay slices of bacon in a greased bag and on top put a layer of the liver, seal and bake fifteen minutes. Serve on hot platter. =Baked Pork Chops.=--Season with salt and pepper, then cover each side of the chops with a forcemeat made moist enough to stick to them. Place in a well-greased bag, adding a spoonful of water, seal and bake twenty-five minutes. =Pork Chops and Sweet Potatoes.=--Select six sweet potatoes of uniform size. Peel, cut in half lengthwise, brush each piece all over with melted butter and dredge lightly with powdered sugar. Place in a thoroughly buttered bag flat side down. On top of them put pork chops, seasoned, rolled in flour and from which the fat has been partly trimmed. Seal and bake in hot oven on broiler for twenty-five minutes. Pork chops cooked in this way are as tender as chicken, not hard in fibre as they usually are when fried. =Ham and Scalloped Potatoes.=--Peel and slice potatoes very thin. Put a layer in the bottom of a buttered bag and on top of the potatoes a layer of raw ham sliced very thin, and with the most of the fat trimmed off. Sprinkle with a little flour. Add little bits of butter rolled in flour and salt and pepper to season. Proceed in this way until the desired amount is obtained, having the top layer of potatoes sprinkled with flour and bits of butter. Turn in enough sweet milk or cream to come even with the top layer, and bake twenty minutes or until the potatoes are tender. The trimmings from the fat of the ham can be used in place of the butter if preferred. One of the wooden cooking dishes is convenient here. =Ham, Spinach and Lamb Chops.=--Place two or more slices