Paper-bag Cookery

of potatoes into thick slices, sprinkle meat, onions, and potatoes with herbs finely rubbed to powder, salt and pepper to taste, add a large breakfastcupful of water. Fasten the bag very securely, and cook in a hot oven for one hour. Turn into a very hot dish. HARICOT STEAK. Take a pound and a half of good steak, with no gristle or sinew in it. Cut into neat pieces about two inches square. Chop an onion finely, cut several tomatoes in slices and add these, also some green peas, and young carrots and turnips cut in dice. Rub a teaspoonful of "Bisto" smooth with a little water, and add it to a breakfastcupful of water. If any sour milk is at hand, a tablespoonful of this will be a great improvement. Tie together a bay leaf, a few sprigs of parsley and thyme, and put this in also. Put all the materials into a good-sized paper bag, which has been well greased, fasten very carefully, and cook in a hot oven for forty-five minutes. STEAKS. It has been said that a steak grilled over an open fire is the perfection of steak, but that is merely because steak cooked in a paper bag has not yet become known. Well grease a paper bag, put in a pound of rump steak cut in a thick slice, and put on the grid in a hot oven for about fifteen minutes. CHOPS are daintier and more savoury done in a paper bag than in any other way. Choose loin chops, trim them very nicely, and lay side by side in a well greased bag. Put in a hot oven and cook for about fifteen minutes. BEEF OLIVES. A pound of beefsteak cut into neat slices, longer than broad, makes a nice dish of beef olives. Mix a nice stuffing of two ounces of grated suet, two of bread-crumbs, a tablespoonful of minced parsley, a little ground mace, pepper and salt to taste, and a well beaten egg. Spread each olive with this, roll up, tie with string, lay tidily in a greased bag,