Paper-bag cookery

Light White Fish. — Take any kind of light white fish. Roll in flour, then in a little milk, afterwards in breadcrumbs. Grease your paper-bag with butter, olive oil, or dripping. Put the fish in the bag and seal up. Place the bag on the broiler in a very hot oven, and allow 20 minutes or so, according to size. Season to taste before serving. ENTRIES Every kind of entree and small dish of that nature can be easily cooked by the paper-bag system, thereby retaining the dainty flavors and seasonings which should be a feature of such dishes. Among the entrees that follow will be found many stews, for which the gen- tie and thorough cooking achieved by this system is eminently adapted. Lamb Chop. — Trim and roll in a little butter, salt and pepper. Put in a small paperbag, seal up, and place on broiler. Allow 6 minutes in a very hot oven. English Mutton Chop. — Treat in the same way as above. Allow 12 minutes in a very hot oven. Veal Chop. — Same as above. Allow 10 to 25 minutes in very hot oven, according to thickness of chop. Sausages. — Same as above. Allow 20 minutes in very hot oven. Fillet of Beef. — Take a slice of iy2 ins. thick and well trimmed. Cut in two or three pieces horizontally. Trim a little, by paring off the corners, to make each piece round. Season with salt and pepper as desired. Butter the paper-bag well, also the fillet of beef. Add garnishing — as, for example, from 4 ozs. to 8 ozs. of either mushrooms, tomatoes, artichoke bottoms, olives, a little anchovy, spinach, cooked and rubbed through a colander, or any other kind fancy may suggest. Place round the fillet; add one or two tablespoonfuls of any kind of sauce (this is purely a matter of taste). Put on broiler. Allow 10 to 15 minutes in very hot oven. A large fillet of beef or steak, plain or garnished, can be cooked in a buttered or greased paper-bag, but will require 15 to 20 minutes in very hot oven, according to size. It will turn out well broiled, with all the beautiful gravy retained. Escalop of Sweetbreads. — Trim sweetbread and cut into four pieces. Trim four large mushrooms and tomatoes. Roll the sweetbread in flour, and put it between the mushrooms and tomatoes. Well butter your paper-bag, and arrange the above nicely in the middle. Place one teaspoonful of breadcrumbs on top. Cover with a slice of fat bacon or ham, cut very thin. Flavor with sweet herbs as desired. Seal bag, and put on broiler in hot oven. Allow 20 to 25 minutes. Sweetbreads ( Fancy Method). — Half a small onion, one slice of carrot, a little ham (fat and lean), and a little of the trimming, all cut into small dice. A small bunch of sweet herbs and thyme, parsley and bay leaves. Put these on the bottom of the paper-bag, which should be well buttered. Lard your sweetbread (if desired). Round it put three or four mushrooms, two or three tomatoes (skinned and all seeds removed). Add a tablespoonful of stock, Madeira, or sherry, according to taste. Seal bag. Put on broiler. Allow <?5 minutes in hot oven.