Paper-bag Cookery

taste. Flatten into an oblong shape, sprinkle on each side with flour, put into a well greased bag, and cook twenty minutes. Then cut a hole in the bag, drop in an egg, and cook three minutes longer. SAUSAGE ROLLS are also very good. Take four or five pork sausages, and wrap each when skinned in an oblong piece of pastry, short crust or puff pastry according to taste. Put into a well buttered bag and cook twenty minutes. RISSOLES make a nice change for breakfast, and are easily and quickly made. Roll out some light, shortcrust paste. Have ready some finely minced cooked meat, nicely seasoned, and mixed to a thick paste with gravy which has been thickened with flour. Put a little heap of this at regular intervals on half the pastry, cover with the other half and cut out each rissole with a pastry-cutter, pressing the edges well together. Put into a well greased bag, and cook twenty minutes. BACON AND MUSHROOMS are a favourite country dish. Half a pound of freshly gathered mushrooms should be trimmed, peeled, wiped, and put into a buttered bag with half a dozen thinly cut rashers of bacon, and a piece of butter rubbed together with a dessertspoonful of flour, a little salt and cayenne pepper. Cook thirty minutes. SURPRISE SAUSAGES. Half a pound of sausage-meat is rolled into the shape of an egg, and a cupful of cold mashed potato is mixed with a well beaten egg and a little salt and pepper. Cover the sausage-meat completely with the potato mixture, brush over with the beaten yolk of an egg, roll it in fine bread-crumbs, highly seasoned; put the whole into a greased "Papakuk" bag and cook fifteen minutes. BAKED HAM Take a corner or gammon of bacon, or a small picnic ham; make a paste of flour and water and completely cover the ham with it, rolled out to about half an inch in thickness. Put in a greased bag and cook in a moderate oven, allowing thirty minutes to the pound. When done, paste and skin come away