Standard Paper-Bag Cookery

the heated platter. To secure the gravy, stick a pinhole in the bottom of the bag and allow it to drain on to the platter, or serving dish. Rip open the bag from the top and throw the charred fragments away at once. If to be served hot, arrange at once on a heated platter or other dish, with its appropriate garnish. POINTERS FOR PAPER BAG COOKERY. I. In the case of a coal-heated oven with solid shelves a wire broiler or "grid" should be substituted as the heat must be allowed to circulate on all sides of the bag. II. The size of the oven makes no difference but it _must be kept clean_. III. In the case of a fowl or joint see that there are no rough edges or bones protruding that will be likely to pierce the bag. IV. Do not season the article to be cooked too highly as none of the seasonings are dissipated during the cooking as is usually the case in ordinary boiling or roasting. V. For cooking fruit, grease the outside of the bag. VI. In removing the bag from the oven, draw with the wires, not across them. VII. To brown things at the last of the cooking, if necessary, puncture a few holes in the top of the bag. VIII. If a bag breaks in the cooking, as it sometimes will if the heat is too intense, do not try to remove the article being cooked from the bag, but slip the whole into a new well-greased bag. The use of two bags is better than one when things require long cooking or for meats with much fat or juicy dishes. While it may cost a bit more, it will save much anxiety lest the bag burst. IX. To avoid having any chance drippings soil the oven floor, slip a thin tin baking sheet or shallow dripper under the broiler, letting it rest flat on the bottom of the oven. Put in a little hot water and this steam will keep the bag moist and do much to discourage