Paper-bag Cookery

up in the tin, it falls to pieces and presents a forlorn and unsightly appearance most untempting. Now here is the chance of paper-bag cookery. TO WARM UP TINNED SALMON. Open the tin carefully, and drain off all the liquor. If it is in one firm solid piece, it will be best treated as salmon cutlet. Dust it lightly with pepper and salt, squeeze a little lemon juice over it, put it into a well buttered bag, fasten up very securely, and cook for six minutes in a very hot oven. Slide on to a very hot dish, dexterously remove the paper, and serve with white sauce. In appearance and flavour, it will be equal to fresh salmon. If the contents of the tin are in several pieces, however, it will be best to turn them into:-- SALMON CROQUETTES. Open a tin of salmon, drain the liquor off, and turn the fish into a basin. Add an equal quantity of fine bread-crumbs, a little pepper and salt, a few drops of lemon juice, a tablespoonful of chopped cucumber, if at hand, and a well beaten egg, and mix thoroughly. Form into small flat rounds, and lay in rows on the well buttered bag, taking great care not to break them, and to keep them apart, otherwise they may run together in cooking. Secure the opening, and keep the bag perfectly flat as it is cautiously slid into the oven. In such dishes, a large fish-slice is of great assistance in putting in and taking out of the bags the cooked food. CURRIED LOBSTER. Remove the lobster from the tin and cut it into nice pieces; add an ounce of butter, a finely chopped onion, a dessertspoonful of curry powder, and a small teacupful of stock already browned and thickened. Mix all well together, but avoid breaking up the pieces of lobster. Put into a thoroughly greased bag, and cook in a hot oven for twenty minutes. Turn into a very hot dish and add a squeeze of lemon before sending it to table. Serve with boiled rice and chillies. LOBSTER