Paper-bag Cookery

not so rich as when fried. BLOATERS cooked the same way are quite as tasty as when fried, but lighter and more digestible. SMOKED HADDOCKS acquire a new and delicious flavour when cooked in a paper bag. They should be carefully wiped clean, well buttered, peppered, and put into a greased bag for ten minutes. A very nice variety is obtained by cutting a neat hole in the bag with scissors at the end of this time, carefully dropping in a couple of eggs, and returning to the oven till the eggs are cooked. Serve on a very hot dish upon which a good slice of butter has been melted. Or, put two or three eggs in a separate bag with a cup of water, and let them cook for six or eight minutes; serve in slices on top of the haddock. FISH PUDDING. Take equal quantities of cold mashed potatoes and cold cooked fish. Mix very thoroughly with two ounces of butter melted in two tablespoonfuls of milk to each pound of fish and potato, a saltspoonful of salt, half as much pepper, a pinch of dry mustard, and two hard-boiled eggs cut very small. Thoroughly grease a paper bag, put in the mixture, place in a hot oven, and cook for ten minutes. RUSSIAN FISH PIE. Roll out a short crust paste, made by rubbing three ounces of vegetable lard into 1/2 lb. of self-raising flour, and adding a well-beaten egg. Lay on this paste a thick layer of cooked rice; upon that put a layer of cooked fish, freed from skin and bone and pulled into flakes; upon that lay slices of hard-boiled egg, and another layer of rice. Season highly with cayenne pepper, salt, and a little grated nutmeg or ground mace. Just moisten with thick white sauce, nicely flavoured with a few drops of lemon juice, and cover with pastry, pinching the edges well together. Slip carefully into a thoroughly greased bag, and bake in a hot oven for fifteen minutes. This is extremely delicious. FISH SAVOURY. This is an original recipe, and is a