Paper-bag Cookery

parsley, salt, and pepper. Make it into a cake with a well beaten egg, put it into a well greased bag, and cook for about half an hour in a well heated oven. A COD'S HEAD AND SHOULDERS cannot be better cooked than in a paper bag. Cleanse the fish thoroughly, and rub it well over with salt, which improves the flavour very much. Then wipe it dry and fill with a stuffing of bread-crumbs, chopped parsley, a small chopped onion, some grated suet, and a beaten egg. Rub the fish lightly over with butter, put into a greased bag, and cook forty minutes. The natural juices of the fish will form a sauce impossible to improve upon. A fresh haddock may be stuffed and cooked in the same manner, and is extremely savoury. FRESH HERRINGS gain very much in flavour when cooked in a paper bag, and lose their oiliness. They are cleaned, wiped dry, split open, seasoned with salt, pepper, and flour. The bag is lightly greased to prevent the fish from sticking, but no butter or dripping must be put on the herring. Fifteen minutes will cook them to a turn. PLAICE, SOLES, AND FLOUNDERS are simply brushed over with oiled butter, put into a well greased bag, and cooked for ten to twenty minutes according to size. SEA BREAM. Paper-bag cookery is ideal for bream. Well wash the fish, but do not have it scaled. Open it and fill with the stuffing recommended for cod's head and shoulders. Fasten it together again, wipe dry, and put into a greased bag. Cook for thirty minutes--longer if very large. Turn out on a hot dish, remove paper, scales, and skin; then place the bream on another hot dish on which a large piece of butter has been melted. Serve at once. FISH STEW is an uncommon but very excellent dish. Small soles, flounders, dabs, and eels are capital cooked thus. Sometimes very small fish of this sort can be bought cheaply, but seem hardly worth cooking, and would be certainly cooked into mere dry scraps in ordinary cookery.