Paper-bag Cookery

bad before it can be eaten up. [Illustration: TAKING THE BAG OUT OF THE OVEN. The nose of the dish should be held about two inches under the grid. This allows the bag to be pulled out on to the dish.] Cooked in a paper bag, however, the small joint is full as juicy and savoury as the eighteen-pound sirloin can be, while a dainty piece of loin of lamb is a delicacy which must be tasted to be realised. LOIN OF LAMB. Two pounds and a half or three pounds of loin of lamb will make a sufficient dinner for a small family of three or four persons, and leave enough cold to serve for supper. Wipe the meat over with a cloth dipped in hot water, and then with a clean dry cloth. Loin of lamb or mutton, being a fat joint, it is better not to grease the bag. Prepare a nice veal stuffing and lay it along the inside of the loin, drawing the flap over and skewering it to keep it in position. Put the meat in a good-sized bag; have the oven well heated; place the bag on the grid. Ten minutes later turn the gas about half-way down, and let it cook forty minutes longer, when it will be done to a turn, and be a rich golden brown. SIRLOIN. A piece of sirloin weighing between three and four pounds would not be worth eating if cooked in the ordinary way, but cooked in a paper bag it is a morsel for the gods. The bag must be greased and the joint lightly rubbed over with a little dripping. Forty-five minutes, ten with the gas fully turned on, should be sufficient for a joint weighing four pounds and under, unless liked very well done, when an extra ten minutes will not be found too much. If liked really underdone, it will be just right in forty minutes. SHOULDER OF LAMB. A small shoulder weighing three pounds or very little over is remarkably delicate, just the right size for a small household, and, cooked