The paper-bag cookery manual

This is best made by putting, say, half a pound of fresh or salt butter in a gallipot or other earthenware pot, stand it in a hot oven ; when the butter is quite hot and appears clear, remove the scum or froth which rises on the surface. Dripping from roast meat is also excellent for greasing paper-bags. This should be melted down in a saucepan and allowed to get thoroughly hot, but not smoking . It will be much improved by mixing with it, say, one-third of clarified butter, then strain it, and use with a brush whilst liquid, but not hot. Savoury Banana Stuffing. For roast pork, goose or duck, etc. Peel six or eight ripe bananas and chop rather coarsely, season well with salt and pepper, and add half a breakfastcup of white bread crumbs, a beaten egg, chopped parsley, and savoury herbs to taste. Mix the whole well, and stuff the meat or birds in the usual manner with this preparation. The delicate flavour of the bananas will give a delicious aroma to the birds when cooked with this stuffing. Apple Sauce. Peel, core, and slice thinly three sour cooking apples, put them in a well buttered paper-bag with half a gill of water, a clove, 1 oz. of sugar, and half an ounce of butter, close up the bag securely, fasten it with clips, place on a wire grid in a moderate oven, and cook for about 25 minutes. Put the contents of the bag in a basin, take out the clove, and mix the apples to a pulp. Serve with roast duck or pork. SOME SPECIMEN MENUS FOB LUNCHEONS AND DINNERS. All the Dishes named in these Menus are cooked in paper-bags, the Recipes for which are contained in this book. Boiled Halibut. Cream Sauce . Roast Chicken with Sausages. Vegetable Marrow. Grilled Kidneys. Bacon and Bananas. French Cherry Tart. Cheese Straws. Trout a la Royale. Roast Pigeons. Green Peas d la Frangaise. Potato Chijjs. Manchester Pudding. Cheese Puffs. Fillets of Plaice. Irish Stew. Yorkshire Pudding. Stuffed Tomatoes. Raspberry Tartlets . Steamed Whiting. Roman Macaroni Pie. Duchess Potatoes. Grilled Ham. Baked Apples with Whipped Cream. Baked Cheese Custard. Stuffed Haddock. Beef Olives. Marble Potatoes. Tomatoes with Bacon. Baked Custard. Rock Cakes. Turbot d la Creme. Roast Beef. Yorkshire Pudding. Broad Beans. Baked Potatoes. Souffle Omelet. Broiled Salmon Steak. Curried Chicken. Cornish Pasties. Carrots d la Vichy. Sultana Pudding. Whiting a la Meuniere. Boiled Beef. Suet Dumplings. Roast Duck, Apple Sauce. Kidney Potatoes. Friar's Omelet. Fish Pie. Mutton Cutlets with Tomatoes. Saute Potatoes. Stuffed Mushrooms. Baked Apple Batter. Baked Mackerel. Veal Olives with Tomato Sauce. Savoury Ham Patties. Banana Pudding. Compote of Fruit. Skate with Cream Sauce. Oxford Duck. Curried Lentils. Baked Tomatoes. Vanilla Souffle. Baked Fillets of Plaice. Exeter Stew. Savoury Dumplings. Hominy Pudding. Curried Prawns. Grilled, Sole. Spiced Shoulder of Mutton. Curried Veal with Iiice. Milk Pudding. Stewed Fruit. 17 DONTS in Paper-Bag Cookery. 1. — Don’t forget to examine each bag carefully before using, and if any possible rent, tear, or tendency to become unfastened is discovered, to repair the defect with white of egg or a little paste made with flour and water.