Paper-bag Cookery

in a paper bag, is delicious. The butcher should be directed to bone it, and the cavity should be filled with a good forcemeat. Grease the joint over, but not the bag, and roast for fifty minutes, the gas being full on for the first fifteen. ROAST VEAL is peculiarly adapted for paper-bag cooking, and a small fillet of veal makes a capital dish. The centre bone is taken out and the hole left slightly enlarged. The stuffing to fill this must be rather rich--a breakfastcupful of fine bread-crumbs, one ounce of grated suet, two rashers of fat, streaky bacon, finely minced, two or three oysters chopped coarsely, a tablespoonful of minced parsley, salt and pepper to taste, the zest of a lemon, and a well beaten egg. This must be firmly pushed into the cavity, and the joint then rubbed over with plenty of bacon dripping. Grease the bag thickly both inside and out. If the fillet weighs three pounds it will take an hour to cook, the gas fully on for ten minutes, then reduced one-half to finish. ROAST PORK. For a small family, a part of the loin should be purchased, a little stuffing of sage and finely minced onion introduced, and the joint cooked in a slightly greased bag, allowing twenty-five minutes to each pound. A roast leg of pork is also particularly well flavoured cooked in a paper bag. Stuffing may be introduced under the knuckle skin, or a savoury pudding (see chapter V.) may be cooked along with it. Both joints should be rubbed over with pure salad oil before being put into the bag. ROAST CHICKEN is a dainty morsel cooked in a paper bag. Nicely stuffed, it is rubbed over with butter and put into a well greased bag. Forty minutes is sufficient for a chicken. A large fowl will be tender and beautifully cooked in an hour. GRAVY AND DRIPPING. This is a very serious question. Many people are so devoted to gravy that, to quote Mrs. Todgers, in _Martin Chuzzlewit_, "a whole animal wouldn't supply them," and they will undoubtedly