Paper-bag Cookery

INVALID'S WHITING. Choose a good-sized but not coarse whiting; have it filleted; roll up each fillet and put them into a thickly buttered bag with one tablespoonful of milk. Cook ten minutes. INVALID'S PORRIDGE. This may be cooked in a buttered bag alone, or cooked in a dish enveloped in a bag. Both methods are excellent. For the first, take a pint of milk and add when boiling enough rolled oats to make a batter; add salt to taste, and put into a well buttered bag and cook twenty minutes. If a dish be used, the porridge may be made thinner, and must be cooked longer, about thirty minutes. If the ordinary medium oatmeal be used, it must be soaked in cold water overnight, in a pie-dish. Next morning, add as much more water as will be needed, add a little salt. Put the dish into a greased bag and cook forty-five minutes. This porridge is not suitable for invalids, but is excellent for children. BREAKFAST DISHES. There are a great many breakfast dishes, besides ham and eggs which are very much nicer cooked in a paper bag. LIVER AND BACON is one. Cut a calf's or sheep's liver into thin slices, flour both sides, sprinkle with salt and pepper; put into a thickly buttered bag and cook for about ten minutes. Meanwhile, have ready as many thin rashers of bacon as there are slices of liver and put them in a bag five minutes before the liver is done. Dish both together on a very hot dish and serve immediately. BROILED KIDNEYS. This is another very savoury breakfast dish. Foreign kidneys answer very well; skin them, cut in halves, and wrap each half in a thin rasher of fat bacon. Put them on a skewer to keep them in position, place in a buttered bag, and cook fifteen minutes. A GERMAN BEEFSTEAK is very nice for a hearty breakfast eater. Mince finely half a pound of steak, removing skin, gristle, and fat; mix well with a finely minced onion, half a teaspoonful minced parsley, and pepper and salt to