Paper-bag Cookery

up, into a very thickly buttered bag, and cook thirty minutes. SAVOURY VEGETABLE MARROW. This is a very tasty vegetable dish. Peel, cut open right through the middle, not lengthways; take four or five ripe tomatoes, plunge first into boiling, then into cold water, to remove the skins, then cut up roughly in a basin, add two onions, finely minced, a teaspoonful of lemon juice, salt and pepper to taste, a slice of butter or some grated suet, any remnants of cold ham or bacon there may be in the house, finely minced, a teaspoonful of minced parsley, half a cupful of fine bread-crumbs. Bind the mixture with the yolk of an egg, well beaten, and fill in the two halves of the marrow. Carefully put each half in a separate well buttered bag, the mixture side uppermost, and cook for forty-five minutes. CUCUMBER. Simply peel one or more cucumbers, brush over with oiled butter, season with salt, pepper, sprinkle over with a little flour, put into a well buttered "Papakuk" bag, and cook twenty minutes. CUCUMBER FRITTERS. Peel a young cucumber, cut in slices of a medium thickness, season with salt, pepper, the juice of a lemon, and leave them to soak for an hour. Have ready a thick batter, dip in the slices, sprinkle with minced parsley and a little minced onion, put into a thickly greased bag and cook fifteen minutes. CUCUMBER STUFFED. Peel a large thick cucumber, cut off the top, scoop out the seeds, fill with a mixture of minced cold meat, a few bread-crumbs, seasoning, and a little stock to moisten. A very nice stuffing is made with some sausage-meat or some kidneys cut small, flavoured with minced onion and parsley. Fix on the top with white of egg, brush over with oiled butter, sprinkle with bread-crumbs, and cook twenty minutes in a thickly greased bag. Cereals do not seem very adaptable for paper-bag cookery, but with a little care and attention they lend themselves very fairly to this method of cooking, and gain considerably in flavour thereby. BUTTER BEANS are extremely nice cooked