Standard Paper-Bag Cookery

stuffing, crown with a slice of bacon for a cover, put in a bag and bake one hour in a moderate oven. =Onions With Cheese.=--Skin large Spanish onions and boil until quite soft. Press through a sieve and put into a well-buttered wooden baking dish. Season with salt, pepper and plenty of butter, add a little stock or milk, grate a little cheese over them, put in bag and bake to a golden brown. =Parsnips.=--Scrape and parboil some parsnips. Cut in two lengthwise. Season with pepper and salt, roll in melted butter, dripping or olive oil. Flour again and place in a well-greased paper bag. Seal up and bake in a hot oven on a wire rack for half an hour. They should be a golden brown. =Green Peas.=--Shell the peas, put into a well-buttered bag with a little salt to season, a little sprig of green mint and a half cupful of water. Seal and cook twenty-five minutes. Slit open the bag, pour its contents into a hot dish, season well with butter and serve. =Stuffed Peppers.=--In preparing peppers for stuffing, select those of uniform size, wash and plunge in boiling water for about ten minutes; then drop into cold water to keep them green; cut off the stem ends and scoop out the seeds and inside of the peppers; fill with any of the following stuffings or a combination of your own devising. Stuffing No. 1. Wash half a cup of rice; cover with boiling water and cook rapidly for ten minutes; then turn into a sieve to drain. Peel three large tomatoes, removing the seeds and cutting the pulp in small pieces. When fresh tomatoes are out of season, their equivalent in canned may be used. Mix the rice and tomatoes together; add two tablespoonfuls of olive oil or melted butter and season with salt. Fill the drained peppers with the mixture, sprinkling a few buttered crumbs over the top and replace the covers. Oil the peppers on the outside, and set in a buttered bag. Turn enough stock into the bag to come half way up