Paper-bag Cookery

this arrangement. Therefore, tinned foods are frequently brought into use, and prove very handy to the lonely woman in lodgings, or the small family living in apartments. Still tinned foods are not very appetising. Served cold, they neither look tempting nor taste savoury, especially on a winter's day; heated in the tin they acquire an unpleasant "tinny" flavour, re-cooked as stews, or put into a hot oven, they lose all flavour and nutritive value. So utterly do they lose their distinctive taste that it is impossible to tell beef from mutton, rabbit from chicken. It is in such cases that paper-bag cookery proves itself invaluable. A dish specially to be recommended is MINCED STEAKS. It is put up in tins costing elevenpence halfpenny each, and one tin will make an ample dinner for four or five persons, or provide several meals for one. The method of cooking is simplicity itself. Well grease a good-sized bag, both inside and out, turn the mince out of the tin into the bag, with no additions of any kind. Put into a hot oven for fifteen minutes. Serve with a border of cooked rice (see chapter IV.), and any vegetable preferred. This is a delicious dish, the flavour and juice so well preserved by the method of cooking that it cannot be distinguished from mince made from rump steak. ROAST BEEF is rather insipid served cold from the tin, and is flavourless re-cooked in the tin. Turned out, however, thickly spread with roast-beef dripping, put into a thoroughly greased bag, laid in a very hot oven for fifteen minutes, and served on a hot dish with small paper-bagged tomatoes (see chapter IV.), it is exceedingly nice. ROAST MUTTON is prepared in the same manner, but small onions cooked in paper bags may be substituted for the tomatoes. TINNED RABBIT is best served as curry. Well grease a paper bag. Turn the rabbit out of the tin (it will probably be rather broken and the flesh be separated from the bones), and put into the bag in neat pieces. Add two finely minced onions, a