Paper-bag Cookery

must rest on the little ledge in the oven which usually supports the iron shelf, and that will give the necessary strength and support to the grid. The total cost should not be more than twopence or threepence. DISHING-UP. At the end of the specified time, a peep into the oven will reveal the array of paper bags, probably well browned but not burned. If there has been the slightest smell of burning paper, it should at once be looked to and the gas reduced. [Illustration: TO REMOVE THE FOOD FROM THE BAG. Let the bag lie on a dish, take a pair of scissors and rip up one side of the bag and also one end as shown by the dotted lines. Then pull the bag away and the food will remain on the dish.] A large fish-slice should be employed to remove the bag containing the meat from the oven and place it on the hot dish ready for it. A pair of scissors should be at hand to slit open the bag, which must then be dexterously removed, leaving the nicely browned, perfectly cooked joint on the dish. There will be very little gravy, as that, of course, is the juice of the meat, and the claim of the paper-bag cookery is that it seals up the juices _within_ the meat. On no account add water to the few spoonfuls of rich, strong gravy in the dish, for that would completely spoil the delicious flavour. In families where much gravy is desired, it must be made separately with a little stock, browned and thickened. The potatoes can now be turned out of their paper bag into a hot dish, and the same process can be followed with peas or sprouts. Cauliflower requires gentler handling. Its bag should be slit, and the nicely cooked flower--almost all green must be cut away--suffered to glide gently into a dish filled with hot white sauce ready prepared. The pudding may continue in the oven, the gas turned very low so that it may keep hot, but not cook any longer, till