Standard Paper-Bag Cookery

the bacon in the centre and peel on the sides. Lay in paper bag with brown gravy to half cover, and let them bake for an hour, or until brown. Arrange on a hot dish, thicken the gravy with a little flour and season with catsup, lemon juice and spices to taste. Pour over the sweetbreads and serve with peas. =Sweetbreads Straight.=--Parboil the sweetbreads, take off the skins, dust each sweetbread with salt and pepper very lightly and pour over each a tablespoonful of cream. Slip the sweetbreads into a thickly greased bag and cook in a moderate oven slowly for forty minutes. Serve on a hot dish with a border of asparagus or green peas. =Vealettes.=--Purchase veal cuts from the leg in slices as large as one's hand and about half an inch thick. On each slice lay a large tablespoonful of dressing made from seasoned bread crumbs, a beaten egg and a tablespoonful of melted butter. Roll up the slices, pinning with toothpicks to keep the dressing in. Put in a well-greased bag, seal and bake about three-quarters of an hour. When done, thicken the gravy, pour over the veal and serve on a hot platter. A variation in vealettes is made by getting from the butcher two slices of veal and a slice of ham the same size. Put together like a sandwich with the ham in the center and skewer together. Trim the edges evenly and bake in a bag. When the veal is done take up on a hot platter, thicken the drippings remaining in the bag, adding enough hot water to make a good consistency. =Veal Loaf.=--Mince three pounds raw lean veal and a quarter pound of fine fat pork, salt or fresh. Season with half an onion, grated fine, a tablespoonful of salt, a half teaspoonful of pepper, a half teaspoonful powdered thyme, quarter of a spoonful sweet marjoram, the same amount Summer savory and a saltspoonful celery salt. Next mix in two-thirds of a cup of rolled cracker crumbs, a scant cupful veal gravy or hot milk, the yolk of one egg