Standard Paper-Bag Cookery

its breaking. Indeed, in baking any kind of fruit cake, which requires slow cooking, quite a little water in the drip-pan underneath is advisable. X. In baking pastry and cake, a few tiny holes should be made in the upper side of the bag before putting in the oven. This will brown the surface of the cake delicately. XI. Do not let the bag touch the sides of the oven or the gas flames. XII. Wire trivets such as are sold at house-furnishing stores for use in cooling bread and cakes will be found a great convenience. If a bag is laid on a trivet, it can then be easily set in the oven and as easily lifted out when done. XIII. Never try to take things from the oven with the gas lighted. Matches are cheaper than gas, if the oven has to be relighted, and burned fingers or wrists are more costly than many matches. XIV. Use care in opening the oven. A draught from an open door or window might cause the gas flame to ignite the bag. XV. Until taught by experience, follow the time table as given in the cookery book. CHAPTER III. TIME TABLE. AS a general rule less time is required for Paper-bag Cookery than any other way. While this approximate time table is at your service, experience will enable you to modify the figures to suit your own stove and your family's predilections as to having things rare or well done. FISH. 1 lb. 15 minutes 3 lbs. 30 minutes 6 lbs. 50 minutes ROASTS. Beef, 3 lbs. 45 minutes Add 5 minutes for each additional pound. Veal, 5 lbs. 1 hour and a half. Add 7 minutes for each additional pound. Pork, 3 lbs. 50 minutes Add 6 minutes for each additional pound. Mutton, leg 8 pounds An hour and a half Mutton, shoulder 5 pounds 45 minutes Mutton, chops 12 minutes Mutton, cutlets 8 minutes Lamb, leg 7 lbs. 1¾ hours. Lamb, shoulder 50 minutes Lamb, chops 10 minutes Sausages 8 minutes Sliced Bacon 6 minutes POULTRY. Turkey (stuffed) 15