Paper-bag Cookery

many failures, for a little too long will not dry up the food in the bags, and if it be underdone, it may be turned into another bag and put back into the oven. Always have the bags large enough; they may split when the food is being put in if they are a tight fit. Also, unless the bag is full large for the contents, it is somehow awkward in dishing up. Some dexterity is required in freeing the food from the bag. If the paper is very brown, it may fall to pieces before it can be removed and bits of paper be found among the gravy. The bags should be intact and scissors used to split them open. If there is any fear of some paper remaining in the food, two hot dishes should be employed, one on which to place the bag while it is being removed, the other into which to turn the food when freed from the bag. Many other recipes might be given, but the cook who is interested in paper-bag cookery will be able to experiment for herself in fresh directions. All the recipes in the best-known cookery-books may be worked out in paper-bag cookery, for even those which cannot be put straight into a bag without injuring their appearance--for instance, cakes of the nature of plum cake, pound cake, seed, or Madeira--can be put first into tins and then into a "Papakuk" bag with the certainty that they will gain immensely in flavour and delicacy of taste. INDEX OF RECIPES PAGE FISH-- Bloaters, 23 Bream (sea), 30 Brill, 28 Cod's head and shoulders, 30 Cod sounds, 28 Eels, 29 Eel Pasty, 29 Fish pudding, 23 " pie (Russian), 24 " salt, 28 " savoury, 24 " stew, 31 " tinned, 25 " cake, 29 Haddock, fresh, 22 " smoked, 23 Herrings (fresh), 30 Kedgeree, 28 Kippers, 23 Lobster, curried, 26 " cutlet, 26 " hot, 26 " patties, 27 Mackerel, 27 Plaice, 30 Salmon, croquettes, 25 " cutlets, 22 " tinned, 25 Sardines, 27 Skate, 21 Soles, 30 Turbot, 28 Whiting,