Paper-bag Cookery

Mix thoroughly, form into neat cutlets, place in a thickly buttered bag, and cook fifteen minutes. RICE. Well wash a cup of rice, and put to soak overnight. Next day put it with the water in which it has soaked and at least another cupful into a very thoroughly greased bag. If it is not sufficiently greased, the rice will stick to it. Cook thirty-five minutes. SAVOURY RICE. Soak a cup of well washed rice overnight. Next day put it into a well greased bag with a sliced onion, two skinned and cut-up tomatoes, pepper, salt, a piece of thinly cut lemon rind, a couple of rashers of streaky bacon cut in dice. Add a cupful of stock or water and cook thirty-five minutes. VEGETABLE ROLL. Mash a quarter of a pound each of cooked carrot, turnip, vegetable marrow, haricot beans, and potatoes. Season with pepper, salt, grated nutmeg, mixed herbs; mix all well, bind with a beaten egg, form into a shapely roll, put into a greased bag, and cook fifteen minutes. SAVOURY MACARONI. Cut cold boiled macaroni into convenient lengths, and put into a basin. Skin and cut up roughly two or three ripe tomatoes; tinned may be used when fresh ones are expensive. Add these to the macaroni; add also a tablespoonful of strong gravy or some made from "Lemco" or any good meat extract; pepper, salt, a chopped onion, half a cup of fine bread-crumbs, and the zest of a lemon. Put all into a well buttered bag and cook fifteen minutes. GROUND RICE FRITTERS. Rub ground rice smooth in a little milk, and add enough to boiling milk to make a thick paste. Add to this a tablespoonful of onion juice, a piece of butter the size of a walnut, pepper and salt to taste, and a tablespoonful of grated cheese. Mix well and let it get cold. Form balls out of the paste, put into a well buttered bag, and cook fifteen minutes. MUSHROOM PUDDING. Roll out a nice short crust, cut it in two. On one half lay small button mushrooms, properly cleansed;