Paper-bag Cookery

salt, two well beaten eggs, and enough milk or water mixed to make a batter about as thick as cream. Put the tin into a bag and cook twenty-five minutes. WARMING UP "LEFTOVERS." Paper-bag cookery is invaluable as a means of warming up cold meats. Apart from the various ways of serving up cold meat in hashes, stews, and other dishes, recipes for which have already been given, it is an excellent means of warming food which is required dished up in the same form as before. RE-HEATING ROAST LEG OF MUTTON. This is merely put into a well-greased "Papakuk" bag and placed in the oven to get thoroughly hot, the time depending on its weight; it will then taste exactly as if it had been freshly roasted. If part of the leg has been already consumed, cold mashed potatoes should be pressed into the space left, and shaped so that when heated and browned the leg will appear untouched. DEVILLED MUTTON. This is never so nice as when cooked in a "Papakuk" bag. A cold shoulder of lamb is delicious when devilled. Cut over night large gashes in the meat, and fill these gashes with dripping or butter, in which has been mixed plenty of pepper, salt, dry mustard, and a few drops of lemon juice if that flavour is liked. Leave the meat until it is nearly dinner-time, then put into a "Papakuk" bag and cook fifteen minutes. It is the same with other joints; simply putting them into a greased bag and thoroughly heating them restores the flavour so completely that no one can tell that the meat has been previously cooked and then re-heated. This is possible only in paper-bag cookery; in ordinary cooking reheated meat is always dry and flavourless. The exact time in the oven cannot be given, as it depends on the weight; but as opening the oven door does not injure paper-bag cookery, a watch can be kept. Practice and experience are the safest guides, and the paper-bag cook will soon learn the exact time each dish requires. There will not be