Standard Paper-Bag Cookery

many potatoes of the same size as desired. Peel and let them stand in salted, cold water for ten minutes. Then drain without drying and place in a greased bag,--bacon fat is good for these potatoes--and cook in a hot oven, without disturbing, for forty-five minutes if small, one hour, if large. They will have a crisp, brown coat, every part of which can be eaten. =Potatoes en Surprise.=--Choose potatoes of smooth shape, not too large and of even size. Scrape out from the top of each a space large enough to hold the yolk of an egg. Salt and pepper the nest, drop in a tiny bit of butter, then the egg yolk, follow with a thin slice of bacon just large enough to cover the egg and set in greased paper bag. If necessary to keep them upright cut a thin slice from the bottom of each potato, add a spoonful of cold water, seal, set in a hot oven and cook for thirty minutes. =Potatoes Farci.=--A new and very delicious way of serving stuffed potatoes is as follows: Wash large potatoes and bake in bag until nearly done; take from the oven and nearly cut off one end, leaving the skin for a hinge and a bit of potato for a lid. Pull out the undone heart with a fork and in its place lay shavings of smoked bacon, peppered and tightly rolled after having been laid for an instant on a hot frying pan; close the potato and set in the oven to finish cooking. =Sauer Kraut.=--Put enough to serve six people in one of the largest size wood cookery dishes, salt and season to taste, add a half cupful of water, put in bag, seal, and bake one hour in moderate oven. =Waldorf Sauer Kraut.=--Soak the sauer kraut in cold water until just palatably salt. Put into greased paper bag on a wooden cookery dish with a little bacon, pickled pork or sausage, add a half cupful of hot water and cook about twenty minutes. Drain, put in a hot dish with or without the