Standard Paper-Bag Cookery

at once. =Swiss Eggs.=--For Swiss eggs spread the bottom of a bag with two ounces of fine American cheese. Place four eggs on the cheese, taking care that the yolks are not broken. Season with pepper and salt. Pour around the eggs two tablespoonfuls of rich cream and cover the top with grated cheese. Put in bag, seal and bake for ten minutes. Garnish with parsley and serve with fingers of crisp toast. =Eggs in Tomato Cups.=--Cut fresh tomatoes in half and scoop out part of the interior. Fry the tomato cups until half done. Then break into each of them an egg. Put then in a buttered bag, seal and cook ten minutes. The tops of the eggs may be sprinkled with minced ham or grated cheese, or they may be served plain. Season and serve hot. CHAPTER XVII. VEGETABLES. WHILE no claim is made that all vegetables are improved through paper bag cookery, experiments prove that quite a number can be successfully cooked by the paper bag process. Vegetables of strong flavor as a rule are best cooked in a large quantity of water and are not recommended for paper bag cookery; only the more delicate vegetables that need to have their flavors conserved. Dried peas, lentils and beans are excellent cooked in paper bags but require a longer preliminary soaking than is usual with other methods of cooking. =Asparagus.=--Trim and scrape as for boiling; wash very clean. Tie in bundles and put into a buttered bag with a little salt and a quarter cupful of water. Seal and cook from thirty-five to forty minutes in a hot oven. =Asparagus With Cheese.=--Boil two bunches of asparagus twelve minutes in salted water. Drain, but save the water. Put the asparagus in a buttered bag or in one of the oval wooden dishes, scattering grated Swiss or Parmesan cheese between the layers. Turn over all a cup of the water in which the asparagus was boiled, sprinkle the top of the scallop with a little cheese and a few buttered bread crumbs. Seal the bag and cook fifteen minutes in