Standard Paper-Bag Cookery

of ham in a wood cookery dish. Spread over it the contents of a small can of spinach and on top of the spinach place Frenched lamb chops. Put in greased paper bag, and surround by six potatoes prepared for baking. Close the bag, and bake 45 minutes in a moderate oven. This makes a very easy dinner--as the whole meal can be cooked in the oven without having to be watched--and the mistress of the house can be ready dressed to entertain guests without danger of spoiling her frock by spattering grease. =Stuffed Fresh Ham or Shoulder.=--Have the knuckle and bone removed, wash, wipe dry, season with salt and pepper and fill the bone space with a forcemeat to which apples or stewed prunes have been added. Sew or skewer into shape, then lay skin side up in a large, well-greased bag. Add a half cup of water or cider, a few slices of onion, seal and bake for fifteen minutes in a very hot oven, then reduce the heat one-half and bake an hour. =Roast Loin of Pork.=--Sprinkle with salt and pepper, dredge lightly with flour and put into a greased bag with a half cup of water or tomato. Seal and bake an hour and a half. Serve with apples baked in another bag. =Roast Spare-Rib.=--Cut the skin of the spare-rib in checks, season with salt and pepper and put in a well-greased bag surrounded by apples or sweet potatoes cut in halves, and bake three-quarters of an hour. =Baked Sausage With Apples.=--Put links of sausage or sausage cakes in greased bag, and surround with well flavored apples cored and cut in halves but not peeled. Stand the apples flesh side down. Seal and bake fifteen minutes. =Baked Sausage and Potato.=--Get the best country sausage meat and mould into a little roll. Dust lightly with flour and put into a well-greased bag. Peel enough potatoes to make a wall about the meat and cut them in halves. They should stand with the cut side against the meat. Seal the bag and bake about thirty minutes until the