Paper-bag Cookery

Prepared in a paper bag, however, a very dainty meal may be made from them. Cleanse the fish and wipe them dry. Have ready a large bag, which has been sharply inspected and pronounced intact; well grease it both inside and out, put in the fish, cut in halves, or if very tiny, whole, if eels, cut into inch-long pieces. A mixture of the above-mentioned fish is better than if the stew consist of one kind only. Add half an onion cut into very thin slices, some finely chopped parsley, two cloves, one blade of mace, two bay leaves, a sprig of thyme, salt and pepper to taste. When this is all safely in the bag, pour in a cupful of stock, fish or meat stock, or if none is at hand, water will do, but whatever it is it must be slightly thickened. A small glass of port wine or claret is a great improvement. Close the bag very securely, and put into the oven for thirty-five minutes. CHAPTER III. HOW TO COOK MEAT. [Illustration: PUTTING THE JOINT INTO THE BAG. This sketch shows how joints must be placed in the paper bag. The bag should rest on the table; lift the uppermost edge, and your food or joint can be slipped in.] Paper-bag cookery should appeal especially to the caterer for a small family. The difficulty of providing suitable joints for households of three or four persons is very great. A small piece of sirloin or half leg of mutton dries up to nothing when cooked in the ordinary way, and loud are the complaints that the flavour and juiciness of a large joint is not to be had under ten to twelve pounds of meat. Yet, if the housewife invests in the large, juicy joint desired, she finds it a very expensive business. One day's dinner hot and one cold is all that is really relished. Then follow the monotonous hash, the grill, the fried-up pieces, till everybody is tired of the eternal warmed-up dinners. If it is summer, probably a third of the expensive joint goes