The paper-bag cookery manual

Mash or mince finely some cold boiled potatoes, season them with salt and pepper, and mix with them sufficient cooked and chopped spring cabbage to give a pleasant green colour to the potatoes, add a little butter, and put into a buttered paper - bag, sprinkle with bread crumbs, close it up securely, place it on a wire grid, and bake in a hot oven for about 15 minutes. Dish up, and serve with thinly cut rashers of bacon, cooked separately in a paper-bag. Stuffed Mushrooms. Take about a pound of mushrooms, wash, drain, and skin them, and cut off the stalk end. Stuff each mushroom with a layer of force-meat made the same as for roulade of veal. Pour a little oiled butter on top of each, and place in a buttered “ Express” paper-bag, fold in the end of the bag and fasten with clips, and cook in a fairly hot oven for about 8 minutes on a grid shelf. Broiled Cup Mushrooms. Peel rather more than half a pound of cup mushrooms, cut off the stalks, and wash and drain thoroughly on a cloth ; season with salt and pepper, and put about half a tea-spoonful of parsley butter into each mushroom. Then place them, head downwards into a large well buttered grease proof paper-bag, fold over and fasten the bag securely, place in a sharp oven, and cook on a grid shelf from 6 to 8 minutes. Mushrooms with Ham. Peel about half a pound of fresh mushrooms, cut off the stalks, then wash and drain them on a cloth, season with salt and pepper. Next, cut thinly a few slices of ham, place them in a buttered paper-bag with the mushrooms, pour over a little oiled butter, fold in the ends of the bag and fasten securely, then put it in a hot oven on a grid shelf or trivet, and cook for about 15 minutes. Take up, slit the bag, and dish up the mushrooms and ham carefully; sprinkle over a little chopped parsley; and serve hot. Butter Bean Croquettes. Soak 1 pint of butter beans in water for several hours, and cook them in salted water until they can be easily mashed, press them through a sieve ; heat up 2 ozs. of butter in a stew-pan, add the beans, and season with salt and pepper and a very little powdered sage. Shape the mixture like small sausages, dip in egg and oatmeal or bread crumbs, and place them side by side in a grease-proof paper-bag, after being thoroughly greased with clarified butter ; close up the bag and fasten the end with clips, then put it on a grid shelf or wire tray in a fairly hot oven, and cook for about 18 minutes. Take up the croquettes, put them neatly on a dish ; garnish with parsley and lemon, and serve hot. Curried Lentils. Wash half a pint of lentils, and put in tepid water to soak for several hours, then drain. Peel and chop finely half a small onion, and mix with half a peeled, chopped apple, and half an ounce of oiled butter; add to it a dessert-spoonful of flour, a dessert-spoonful of curry powder, now add the lentils, mix with about half a pint of stock or water, and season with salt and pepper. Place all in a thickly buttered paper-bag, fold and fasten the end of the bag securely, and put it carefully on a wire grid ; cook in a moderately heated oven for about 30 to 40 minutes. Dish up, and serve with boiled rice. Boiled Rice.