Paper-bag Cookery

and a few drops of lemon juice, and put it into a very well greased bag. Have the oven very hot, and cook the salmon for fifteen minutes. Slit the bag with scissors, and slip the fish on to a very hot dish. This will have all the savour of fried salmon, but with a delicious flavour and aroma peculiarly its own. If the effect of boiled salmon be desired, put a scant half-teacupful of water into the bag with the fish. FRESH HADDOCK is particularly dainty when cooked in this fashion. Have the fish cleaned and the head taken off. Rub both inside and out with butter, put it into a well greased bag with a tablespoonful of water, and cook for fifteen minutes. It will have the appearance of a boiled fish, and the curd-like whiteness and delicacy of its flesh will be extremely tempting, while the flavour will be far superior to that of a boiled haddock. Or, if a more savoury dish be preferred, the fish must be well dredged with flour, which has been highly seasoned with salt and pepper, then covered with bits of butter, put without water into a greased paper-bag and placed in a hot oven, the heat being maintained at the same degree for twenty minutes. The paper will become very brown, but must not be allowed to blacken or singe. The fish will then be a rich golden brown, closely resembling fried fish, but much more wholesome and digestible. WHITING is very delicate cooked in a paper bag, and can be eaten by the youngest child or most delicate invalid without risk to the digestion. It is skinned, the tail fastened in the mouth, then placed in the greased bag with a tablespoonful of water, and cooked for about ten minutes. It is not so insipid as boiled whiting and is more nutritious. KIPPERS are placed in a well greased bag, and cooked in a hot oven for about ten minutes. They should be very savoury, yet by no means dried up by this means of cooking, and are also