Paper-bag Cookery

easily and the flavour and aroma are exquisite. COD'S ROE makes a nice breakfast dish. It is first boiled or steamed until thoroughly done. When quite cold, cut in thick, firm slices, brush over with oiled butter, dredge thoroughly on both sides on flour, sprinkle with salt and pepper, put into a well buttered "Papakuk" bag, and cook twelve minutes. EGG CUTLETS. Chop rather finely three hard-boiled eggs, add two tablespoonfuls of fine bread-crumbs, one of grated cheese and a little pepper and salt; mix well and bind with the beaten yolk of two eggs. Shape into cutlets, put into a thickly buttered "Papakuk" bag, and cook ten minutes. EGG SAVOURY. Chop four hard-boiled eggs, mix with two rashers of fat bacon cut in dice, pepper, salt, and a sprinkle of sweet herbs; put a slice of butter in a saucepan, add two tablespoonfuls of flour and stir together. Add slowly a gill of milk and stir till it boils. Then add the eggs and bacon and stir together till it is a thick mass. Turn out on a plate, and when cold form into balls. Put these into a thickly buttered bag and cook ten minutes. CURRIED EGGS are excellent, and very simply made. Hard-boiled eggs are cut in slices and put into a well greased "Papakuk" bag; a thick white sauce is made, and a dessertspoonful of curry powder is stirred in. This is added to the eggs, and the bag put into a hot oven for six minutes. CREAMED EGGS are delicious. A shallow tin is well buttered, thickly sprinkled with seasoned bread-crumbs, and two or three eggs carefully broken in. Cover with more bread-crumbs, put bits of butter over the top, pour in a tablespoonful of cream, or if cream cannot be afforded, a little milk thickened with cornflour and a morsel of butter. Slide this into a well greased bag and cook twenty minutes. Cheese savouries are particularly good, cooked paper-bag fashion. One of the most generally approved is CHEESE STRAWS. Mix together four ounces of butter, four ounces of self-raising flour, four ounces of