Paper-bag Cookery

cooking apple cut in dice, the juice of half a lemon, and a teacupful of stock, browned and thickened and with a dessertspoonful of curry powder stirred smoothly into it. Fifteen minutes in a hot oven will be sufficient for this. TINNED CHICKEN is very nice curried like the rabbit. Or it may be fricasseed. Turn it out of the tin, add a teacupful of white stock, thickened with arrowroot and seasoned with salt, pepper, and a little ground mace or nutmeg, a finely minced onion, a few young carrots, and turnips cut into dice, and a few green peas. Put into a well-greased bag and lay in a hot oven for fifteen minutes. BAKED MUTTON IN CRUST. This is a particularly delightful way of cooking mutton, for it retains all the juice and flavour of the meat, and is exceedingly light and digestible. Choose a nice solid piece of mutton, the fillet end of the leg is the best. Make a good suet crust, using beef suet and water; roll it out to about a quarter of an inch in thickness; it must not be too thin. Keep it a square shape, and make it large enough to contain the meat and completely cover it. Place the meat in the centre of the crust, which neatly fold over it, pinching the opening well together after damping, and sprinkle flour over it. Then thickly grease a paper bag large enough to hold it easily, and gently slide it in. If the meat weighs about four pounds it will take about an hour and a half to cook, the oven being very hot at first, and the heat reduced by half after ten minutes. This dish is extremely nice, the meat particularly juicy and tender, and the crust superior in flavour to that cooked in any other way. THE HOMELY IRISH STEW is admirable cooked in a paper bag. Buy two pounds of small neck of mutton chops, trim nicely and take away excess of bone and fat. Cut two or three small onions into rather thin slices, and two pounds