Paper-bag Cookery

milk, the quantities being in proportion to the amount of potato; add pepper, salt, a pinch of dry mustard, and beat all very thoroughly up together. Butter a bag very thickly, put in the potato, and cook in a hot oven for ten minutes. SLICED POTATOES. Slice the potatoes thickly, wash well, and then dry in a cloth. Sprinkle with salt and a little flour. Butter a "Papakuk" bag very thickly, and cook for thirty minutes. The bag must be shaken now and then to make the potatoes crisp. GREEN PEAS. Shell the peas and to each half peck add a pinch of salt, one lump of sugar, and one leaf of mint; more than one leaf would give too strong a flavour to the peas. Add one glass of water, and cook for three-quarters of an hour. The gas should be reduced after five minutes. If the heat is too great, the peas will be hard. BROAD BEANS. Remove the pods and then shell the beans. This extra trouble is quite worth taking, for it makes all the difference in the delicacy of the flavour, and the skins are very easily removed. Put the beans when skinned into a thickly buttered bag, add a piece of butter the size of a walnut, into which has been worked a tablespoonful of flour, a little salt, and a teaspoonful of minced onion. Add also a cupful of water, and cook three-quarters of an hour, reducing the heat after the first five minutes. DUCHESS GREEN PEAS. Shell the peas and put into a thickly buttered bag with a lettuce cleaned and pulled into very small pieces, a few spring onions, a leaf of mint, a pinch of salt, a little castor sugar, a good slice of butter, and a cupful of water. Cook for about three-quarters of an hour, the gas turned down after the first five minutes. FRENCH BEANS AND SCARLET RUNNERS. These are excellent cooked in a paper bag. Contrary to the opinion of many cooks, the beans should never be sliced, but cooked whole. If the scarlet runners are