Paper-bag Cookery

in paper-bag fashion. They want a great deal of soaking to be really mellow. Wash the beans well, and put to soak early in the morning in abundance of water. Leave all day. By night the beans will have absorbed most of the water. Pour off any that may remain, leaving them quite dry. Cover the basin and leave till morning. This gives the beans a much nicer flavour than if they were cooked at once. Next day skin them. They are much superior when the outer skin is removed, and the trouble is really trifling. Put them into a buttered bag with a cupful of water, a sprinkle of minced parsley, a tablespoonful of minced onion, two rashers of fat bacon, cut into dice, but no salt, which would render them hard. They will be ready in an hour and a half. If the skins are left on, they will take another half-hour. Have ready a little butter, just melted over the fire, season with salt and pepper, and pour over the dish of beans before sending to table. If the bacon is omitted, substitute a good slice of butter in the bag. LENTILS. Either Egyptian or German lentils are excellent in a paper bag. Wash them well, soak all night in abundance of fresh, cold water. Next day put them in a well greased "Papakuk" bag, with the water in which they have been soaking, a carrot, a turnip, a parsnip, and an onion, chopped up roughly. Add neither salt nor pepper. Cook two hours, and they will then be tender enough to press through a colander. Season the resulting _purée_ with salt and pepper, re-heat, and serve as a vegetable. Or add enough boiling stock to make a thick cream, stir in carefully a well beaten egg, and serve as soup. LENTIL CUTLETS. Cook the lentils as in the recipe already given. When they have been pressed through a colander, add enough bread-crumbs and mashed potato to make a stiff paste, season rather highly with salt, pepper, a little lemon juice, and a tablespoonful of onion juice.