The paper-bag cookery manual

The object is to knead or mix, say, an ounce of butter with about half an ounce of flour, cornflour, or arrowroot ; this is seasoned and flavoured to taste, according to the kind of fish, meat, or game which is to be cooked in a paper-bag, being spread over the inner part of the article. The following additional hints are given for those who desire to have a rich sauce : Sauce for Lamb. Mix a little finely-chopped green mint with butter and flour, and spread it inside or over the outside of the meat before cooking it. Sauce for Mutton. Mix half a clove of finely-crushed garlic with butter and flour, and insert it in the meat to be cooked. Sauce for Beef. Grate finely a little horse-radish and mix it with kneaded flour and butter. Enrich it with a little cream, and stir it into hot gravy, which must be poured in the paperbag containing the beef, so as to cook for about 15 minutes. Sauce for Game. Peel and chop finely a shallot, and mix it with butter and flour, add also a peeled and chopped ripe tomato. Spread this over the game to be cooked, and, in the case of a bird, put it in the inside. During the cooking process, and with the help of the natural gravy which collects in the bag, this will sauce by adding a little hot eeessary seasoning. LEMCO ■OMPANY’S.EXTRA EXTRACT OFJrfK tnend that is always rqacty — for the preparation of a hurried snack or a six course dinner ; that makes you independent of soups, and flavourings, and stock-pots ; that strengthens the iqestion.pleases the palate, and restores italityiolired limns. — LHTVTCO. . THAMES Mouse, e c. tntif To make a lovely light Sponge Cake use “FLAKNA” SPONGE MIXTURE. Per 2d. Pkt. EASILY AND QUICKLY MADE. ASK YOUR GROCER FOR IT. To attain perfection it is necessary to use BORWIOK’S in making Cakes, Pastry, etc., as it absolutely ensures their lightness. GENERAL INDEX. Apple Batter ... 104 Apple Dumplings ... 97 Apple Sauce 122 Apples, Baked ... 98 Bachelor Pudding ... 101 Bacon, Broiled ... 63 Bananas with Bacon 85 Bananas and Cream 85 Bananas, Fried(Savoury)85 Bananas, Fried ... 106 Banana Pasties ... 113 Banana Pie ... ... 106 Banana Rolls ... 105 Banana Souffle ... 107 Banana Stuffing ... 122 Banana Pudding ... 108 Banana Tart ... 105 Beef, Boiled ... ... 51 Beef Fillets Viennoise 71 Beef Olives 56 Beef, Roast ( see Joints) 50 Beef, Sauce for ... 132 Beef Steak Pudding... 60 Bloater Fillets ... 46 BordeauxPigeon .Stuffed 79 Broad Beans 86 Browning of Pastry ... 110 Butter Bean Croquettes 92 Butter, Clarified ... 121 Cabbage, Savoury ... 95 Cali's Liver and Baoon 61 Carrots k la Vichy ... 86 Castle Potatoes ... 88 Cheese Biscuits ... 120 Cheese Custard ... 119 Cheese Puffs 120 Cheese Straws ... 114 Cherry Cake 117 Cherry Tart, French 113 Chicken, Boiled ... 73 Chioken, Curried ... 75 Chioken Fricass6 ... 76 Chicken Livers ... 74 Chioken Patties ... 7T Chicken with Rice ... 74 Chicken, Roast ... 73 Chioken, Spatchcook of 75 Chop, Steamed ... 57 Chops and Steaks ... 52 Cocoanut Pudding ... 96 Cod Steak with Ham 32 Colcannon 91 Cornflour Cake ... 118 Cornish Pasties ... 69 Crofites & la Bedford 119 Cup Mushrooms, Broiled 91 Currant Cake ... 114 Currant Cookies ... 100 Custard, Baked ... 100 Duchesse Potatoes ... 88 Duck, Roast 77 Egg and Cheese Toast 120