Paper-bag Cookery

they are easily overlooked when removing the paper, and lying unnoticed on the meat dish, might be conveyed to a plate and be inadvertently swallowed. GREASING THE BAGS. There is a great difference of opinion about this, some cooks greasing each bag inside and outside without any regard to what is being cooked; some grease only in special cases, and others do not use grease at all. It is, however, quite necessary to freely grease the inside of the bags containing fish or pudding, otherwise the food will stick to the bag, and although it is not wise to thickly grease one containing a joint, especially a fat joint, yet the meat itself should be lightly rubbed over with a morsel of dripping or vegetable lard to prevent the paper sticking to it. Butter should not be used, as it gives meat a bad colour. [Illustration: To find out whether the food is cooked, just press the bag with one finger. If it feels tender, it is quite all right.] If the bag containing a joint be thickly greased inside and out, the interior of the oven will be greasy and will smell, thus doing away with two of the benefits of paper-bag cookery--cleanliness and freedom from smell. THE COOKING OF DIFFERENT DISHES TOGETHER. If a joint of meat is being roasted in an oven in the ordinary way, nothing else may be cooked at the same time, unless it be a Yorkshire pudding or baked potatoes, which are placed below the meat expressly to catch the dripping and the gravy. If the rash cook ventured to put in several articles of food at once, disaster would be the result. The tart would savour of roast pork, the meat taste of onions, or the baked fish would give its own special flavour to everything else in the oven. Apart from this, the heat required to cook the joint would curdle the milk pudding, and the gentle warmth required for the custard would leave the steak in an almost raw condition. Then, too, the necessity of hanging the joint from the