powder. Moisten with enough cold water to produce a fairly stiff paste✪ Suet Dumplings. Make this up into small balls and put them in a well greased paper-bag, with about half a pint of water. Fold in the end of the bag and fasten with wire clips, place it on a wire grid in a hot oven and cook for about 85 to 40 minutes. Chops and Steaks. These can be successfully cooked in paper-bags. Wipe the meat and trim off some of the fat, if found necessary. Chops should be skewered to keep them in shape. Season with salt and pepper and brush over the chops or steaks with oiled butter. Put them in a well greased “ Express ” paper-bag, place on a grid shelf in a hot oven and cook for about 15 or 18 minutes, according to the thickness of the meat. A little parsley butter, that is, butter mixed with salt and pepper, lemon juice, and chopped parsley, should be put on the meat when dished up. There is usually a little gravy in the bag in which chops or steaks are cooked. This should be poured over the meat. Pork Sausages. Divide a pound of sausages and prick them with the prongs of a fork, then put them side by side into a well greased paper- bag, close it up and fasten with clips. Place on a wire grid and cook in a fairly hot oven for about 15 minutes. THE PAPER-BAG COOKERY MANUAL. 53 Mutton Cutlets. Cut the best end of neck of mutton into neat cutlets, flatten each, and trim neatly. Season with salt and pepper, and place in a well buttered “Express” paper-bag, fold in the ends, fasten with clips, and cook in a fairly hot oven on a grid shelf from 12 to 15 minutes. Farced Mutton Cutlets. Cut the required number of cutlets from the best end of a neck of mutton, beat each a little with a cutlet bat and trim neatly. Put an ounce of butter in a paper-bag, place in the cutlets, fold the bag securely, and let them get slightly browned, then take them up, drain them, and season with salt and pepper. Press them till cold. Spread over one side of each cutlet thickly with sausage meat mixed with bread crumbs and a little milk, smooth over the surface with the blade of a knife, and besprinkle with finely chopped ham. Now put the cutlets in a buttered paper-bag, fold it securely, and place it on a grid shelf in a hot oven and cook for 10 minutes. Dish up the cutlets neatly and serve with tomato sauce or gravy. Mutton Cutlets with Tomatoes. Flatten slightly and trim neatly six or more mutton cutlets, season each side with salt and pepper, and place a slice of tomato upon each. Sprinkle over with chopped parsley and chives, then put the cutlets 54 THE PAPER-BAG COOKERY MANUAL. carefully into one or more buttered “Express” paper-bags, place in a very hot oven on a grid or trivet and cook from 12 to 15 minutes. To serve, cut open the paper- bag and take out the cutlets carefully, arrange them on a hot dish, garnish with sprigs of parsley, and send to table. Mutton Rolls. ✪ Chops and Steaks

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powder. Moisten with enough cold water to produce a fairly stiff paste. Make this up into small balls and put them in a well greased paper-bag, with about half a pint of water. Fold in the end of the bag and fasten with wire clips, place it on a wire grid in a hot oven and cook for about 85 to 40 minutes. Chops and Steaks. These can be successfully cooked in paper-bags. Wipe the meat and trim off some of the fat, if found necessary. Chops should be skewered to keep them in shape. Season with salt and pepper and brush over the chops or steaks with oiled butter. Put them in a well greased “ Express ” paper-bag, place on a grid shelf in a hot oven and cook for about 15 or 18 minutes, according to the thickness of the meat. A little parsley butter, that is, butter mixed with salt and pepper, lemon juice, and chopped parsley, should be put on the meat when dished up. There is usually a little gravy in the bag in which chops or steaks are cooked. This should be poured over the meat. Pork Sausages. Divide a pound of sausages and prick them with the prongs of a fork, then put them side by side into a well greased paper- bag, close it up and fasten with clips. Place on a wire grid and cook in a fairly hot oven for about 15 minutes. THE PAPER-BAG COOKERY MANUAL. 53 Mutton Cutlets. Cut the best end of neck of mutton into neat cutlets, flatten each, and trim neatly. Season with salt and pepper, and place in a well buttered “Express” paper-bag, fold in the ends, fasten with clips, and cook in a fairly hot oven on a grid shelf from 12 to 15 minutes. Farced Mutton Cutlets. Cut the required number of cutlets from the best end of a neck of mutton, beat each a little with a cutlet bat and trim neatly. Put an ounce of butter in a paper-bag, place in the cutlets, fold the bag securely, and let them get slightly browned, then take them up, drain them, and season with salt and pepper. Press them till cold. Spread over one side of each cutlet thickly with sausage meat mixed with bread crumbs and a little milk, smooth over the surface with the blade of a knife, and besprinkle with finely chopped ham. Now put the cutlets in a buttered paper-bag, fold it securely, and place it on a grid shelf in a hot oven and cook for 10 minutes. Dish up the cutlets neatly and serve with tomato sauce or gravy. Mutton Cutlets with Tomatoes. Flatten slightly and trim neatly six or more mutton cutlets, season each side with salt and pepper, and place a slice of tomato upon each. Sprinkle over with chopped parsley and chives, then put the cutlets 54 THE PAPER-BAG COOKERY MANUAL. carefully into one or more buttered “Express” paper-bags, place in a very hot oven on a grid or trivet and cook from 12 to 15 minutes. To serve, cut open the paper- bag and take out the cutlets carefully, arrange them on a hot dish, garnish with sprigs of parsley, and send to table. Mutton Rolls.

The paper-bag cookery manual