Paper-bag Cookery

as to be a revelation in delicacy and richness of taste to those who have only known them cooked in the ordinary way. Green peas gain a perfectly exquisite flavour when cooked in a paper bag, but a certain amount of care is required. Too much water will ruin them, and if left too long in the oven they will be hard. One family declared with one voice against paper-bag cookery, because a dish of young, fresh peas emerged from the oven looking like tiny brown bullets, and crackling crisply between the teeth of those who tried to eat them. But this, of course, was the fault of a careless, incompetent cook, not of paper-bag cookery. Broad beans are delicious cooked paper-bag fashion; but here, also, care and attention are required, as also with French beans and scarlet runners. Tomatoes cooked in this way are infinitely superior to those cooked in any other way, and there are a great variety of delicious tomato dishes to be cooked in paper bags. Young carrots and turnips gain in flavour so cooked, and cauliflower paper-bagged is unsurpassed. Brussels sprouts are not without merit, and mushrooms, onions, cucumber, and vegetable marrow gain so much in flavour as to almost fulfil the harassed housewife's aspiration for a new discovery in vegetables. POTATOES. Pare and wash the required number of potatoes and place in the greased bag wet from the washing. Put in a hot oven and cook for fifty minutes, reducing the heat after ten minutes. STEWED POTATOES are a very savoury dish. Wash and peel as many potatoes as are wanted, cut each into four thick slices, and put in a greased paper bag, with a finely chopped peeled onion, a tablespoonful of minced parsley, a good piece of roast-beef dripping, salt and pepper to taste, and half a cup of water. In forty minutes turn this savoury and delicious potato mixture into a very hot dish and serve at once. DUCHESS POTATOES. This is an excellent way of using up cold mashed potatoes. Melt a piece of butter or dripping in a little