Standard Paper-Bag Cookery

Small leftovers of any vegetable, peas, corn or cauliflower may also be minced and added with good effect. Cover with strips of good paste lattice fashion, slip into a well-greased bag and cook half an hour in a moderate oven. =Oyster Bundles.=--Cut generous, uniform slices of cold turkey or veal, lay a slice of bacon on each, then an oyster on each slice of the bacon. Roll the three together, fasten with tooth picks and put in buttered bag. Bake fifteen minutes and serve with potatoes baked in another bag. CHAPTER XVI. CHEESE AND EGG DISHES. =Cheese Ball With Tomato Sauce.=--MIX together two cupfuls grated cheese, a cupful of fine bread crumbs, a quarter teaspoonful of salt and a few grains of cayenne. Then add two eggs beaten stiff, shape in small balls, roll in crushed cracker crumbs and lay in well-buttered bag. Bake ten minutes and serve on triangles of buttered toast with tomato sauce. =Cheese Fritters to Serve With the Salad Course.=--Beat two eggs, season with salt, pepper and a suspicion of mustard and then lay in this seasoned egg as many thin slices of American cheese as it will hold. Have ready tart apples cored and sliced crosswise without peeling. Put a slice of cheese between two rounds of apple, sandwich fashion, dip the sandwiches in the egg, lay in a well-greased paper bag seal and cook ten minutes. Serve very hot. =Pepper Cheese.=--Take green peppers, scorch slightly in hot oven or over the coals, then remove the outer skin with a sharp knife. Split the peppers, remove the seeds, and put in their place a small roll of cream cheese. Roll up again, skewer together with a wooden tooth-pick, dip in beaten egg and cracker crumbs and put in well-buttered bag. Seal and bake fifteen minutes in hot oven. =Cheese Ramekins.=--Roll out a sheet of pie crust and sprinkle liberally with grated cheese. Roll up and roll out again. Sprinkle on more cheese and repeat the rolling. Stamp out with a biscuit cutter (the pastry should be about a quarter of an inch thick), put in