Paper-bag Cookery

rashers of fat bacon cut in dice. Add a teacupful of stock, thickened and browned, and put into a well greased bag. Cook in a hot oven for forty minutes, if the rabbit is young and tender. If not, an hour will not be too much. KIDNEYS are delicious cooked in a paper bag. Take four sheep's kidneys, cut in two, take out the core. Wrap each kidney in a thin slice of fat bacon. Put into a well greased bag, and cook in a hot oven for twelve minutes. KIDNEY STEW. Skin and trim the kidneys, remove the core, cut into quarters. Roll each piece in flour, highly seasoned with salt, pepper, grated nutmeg, and a little dry mustard. Place in a greased bag with a tablespoonful of minced onion, half as much minced parsley, and a teacupful of stock, browned and thickened. Thirty minutes in a hot oven will cook this. LIVER AND BACON. Cut a pound of sheep's liver into small pieces, dip each in seasoned flour, wrap round with a very thin piece of fat bacon; put into a greased bag with two tablespoonfuls of water and a teaspoonful of lemon juice. Cook from fifteen to twenty minutes. MINCE COLLOPS. Mince one pound of beefsteak very finely, dust with a little flour and season with salt and pepper. If liked, a finely minced onion may be added. Put this in a greased paper bag with half a teacupful of water, and cook for twenty-five minutes. SAUSAGES. Put a pound of pork sausages into cold water for five minutes. Then take them out and strip off the skins. Put them in a lightly greased bag, and cook them for twelve minutes. As a pleasant variety, two or three tomatoes, skinned and cut in halves, may be cooked in the same bag, and are excellent. Other savoury breakfast dishes are:-- ANGELS ON HORSEBACK. Take some very thin slices of bacon, lay an oyster on each, secure, and put in a well buttered bag. Six minutes will cook these nicely. HAM AND EGGS. The national breakfast dish is greatly