Paper-bag Cookery

CUTLETS made from tinned lobster are very nice. Take the lobster from the tin, and pound it with an ounce of butter. Add half a saltspoonful of salt, the same of white pepper, and of ground mace. Beat all into a smooth paste, shape into neat cutlets, and cook in a well greased bag from six to eight minutes. HOT LOBSTER can be made from tinned lobster quite as well as from fresh. The lobster must be pounded exactly as in the previous recipe, salt, pepper, and mace being added in the same proportions; mix in about half as much fine bread-crumbs as there is lobster, or rather less, and moisten with two well beaten eggs. Beat the mixture thoroughly, make into a shape as nearly resembling a lobster as may be, or into a plain roll if artistic talent is wanting, cover with tiny bits of butter, put into a well greased bag with great care, and cook from eight to ten minutes. In dishing up, be very careful not to let the lobster crumble or break. LOBSTER PATTIES. Make some good paste with 1/2 lb. of flour, 1/4 lb. of butter, and an egg. Roll out to medium thickness, and with a pastry cutter cut into small rounds. Mix in a basin a tinned lobster cut into pieces, four tablespoonfuls of thick white sauce, a teaspoonful of finely minced parsley, a few drops of anchovy sauce, two or three of lemon juice, and a little cayenne pepper. Put small heaps of this mixture on half of the rounds, leaving the other halves to serve as lids to the patties, cover each with a lid, pinching the edges well together, and making them into scallops. Place in a buttered bag, prick the top of the bag with a skewer, slide into a hot oven, and bake from fifteen to twenty minutes. The rich golden brown of the pastry will contrast prettily with the lobster mixture, and this dainty dish will be as tempting in appearance as it is appetising in flavour. MACKEREL has the reputation of being a tasty