Paper-bag Cookery

but very indigestible fish. Paper-bagged, however, it retains its savoury nature, but loses its undue richness. It should not be washed, but wiped with a damp cloth, split open, seasoned with a little salt, pepper, and fine oatmeal, sprinkled with a few tiny bits of butter on the inner side, slipped into a greased bag, and cooked from ten to fifteen minutes according to size. SARDINES are very appetising when cooked in a paper bag. Open the tin, and empty it, oil as well, into a bag. Do not grease the bag. While the sardines are in the oven, make buttered toast, which, it is perhaps needless to say, is one of the things which cannot be prepared in a paper bag. Cut the toast into strips and serve one sardine on each strip. They will take about five minutes in the oven. KEDGEREE is a splendid breakfast dish on a cold winter's morning, and as it can be entirely prepared over night, saves much time and trouble in preparing breakfast. Grease a bag very thoroughly and abundantly; place in it equal quantities of cold cooked fish freed from bone and skin, and cooked rice, pepper and salt to taste, one ounce of butter, one teaspoonful of made mustard, and two chopped hard-boiled eggs. Mix very thoroughly. Next morning all that remains to be done is to get the oven hot, put in the bag and let it remain for ten minutes, when it will be ready to serve. BRILL AND TURBOT are both extremely delicate cooked in paper bags. Clean the brill, cut off the fins, and rub it over with lemon juice. Put it in a well greased bag with half a teacupful of water, and cook it from fifteen to twenty minutes according to size. Turbot, of course, must not have the fins cut off, these being a great delicacy, but otherwise it is cooked exactly like brill. COD SOUNDS. These must be soaked for an hour or two in strong salt and water, then very thoroughly washed and dried. They are then put in a paper