Paper-bag cookery

lemon juice. Mix lightly but very thoroughly, and then form into balls about the size of a small Tangerine. Make an aperture in each as carefully as possible and insert a small spoonful of either apricot jam or marmalade in the middle; close up neatly, then dip in egg and breadcrumbs. Have ready a wellgreased bag, put the beignets in, and cook for 15 minutes. Take out and serve at once. Pommes a la Mascotte. — Take a dozen large apples, as nearly of a size as possible. Peel very thinly, and remove the cores with an apple corer. Roll the apples in well-beaten egg and then in plenty of confectioner’s sugar. (Add a few drops of vanilla to the beaten egg.) Arrange the apples neatly in a wellgreased paper souffle case, put it into a bag, and bake for half an hour in a moderately hot oven. When done, fill the centre of each with some strained apricot jam. Pour a little apricot sauce round the base and serve at once. For the sauce, place three tablespoonfuls of strained apricot jam in a small clean stew-pan. Make very hot, then stir in well-whipped cream, and use as directed. COLD MEAT COOKERY. Cannelon a la Royale. — Take a pound of cold roast veal, free it from skin and fat, etc., and pass it through a mincing machine twice. Add to it 6 ozs. of cooked ham, fat and lean together, also minced. Mix; then add pepper and salt to taste, a teaspoonful of minced parsley, a teaspoon half full of minced shallot, a little grated lemon peel, and a dust of nutmeg. Mix again. Add the well-beaten yolks and whites of two eggs ; shape into a roll, wrap up in a piece of clean well-greased Soyer paper, place in bag, and cook for 25 minutes, Take out of bag very carefully, unroll, dish upon a hot dish, and serve with Portugaise sauce. For the sauce, rub a pound of ripe tomatoes through a hair sieve. Place the pulp thus obtained in a clean enameled iron saucepan. Add to it pepper and salt to taste, a teaspoonful of powdered sugar, a dessertspoonful of vinegar, a teaspoonful of onion juice, or else as much chopped garlic as will go on the point of a very small knife. Make very hot and allow it to reduce — i.e., boil away a little — then use. Half a wineglassful of cooking port is an immense improvement to the above sauce ; so, too, is a bit of butter about the size of a walnut. Roulade de Bceuf a la Napolitaine. — Take a pound of cold roast beef, free it from skin and fat, etc., and pass it through the mincing machine. Add to it 6 oz. of finely minced (cooked) ham or bacon, fat and lean together. Season highly with pepper and salt. Add a teaspoonful of finely minced olives, a few drops of tabasco, a teaspoonful of minced parsley, a little grated lemon peel, and a dust of nutmeg. Mix all together ; then add to it 4 oz. of previously cooked macaroni which has been cut into 1 in. lengths and tossed in a little butter. Mix again. Add the wellbeaten yolks of two eggs, and finally the whites whipped to a stiff froth. Mix thoroughly ; roll up in a piece of clean well-greased paper, place in the bag, fold and clip, put on the broiler, and bake in a moderate oven for 25 minutes. Serve with the same sauce as in the foregoing recipe.