Paper-bag cookery

Marechale de Homard aux CEufs. — Take the white and claw meat of the lobster. Chop it up small and reserve it. Take the brown meat and rub it till quite smooth in a basin with a bit of butter and a good dust of white pepper. Then add by degrees the contents of half a bottle of tomato catsup. Work the whole well together. Put into a bag four slices of bacon. Cook for 4 minutes. Then take out the slices and reserve them on a hot dish. Put in the lobster and tomato mixture and cook for 8 minutes. Now cut open the bag, put in the white meat, and make hot for another 4 or 5 minutes. Be careful to lower the gas for this, as the white meat of the lobster must only get very hot. It must not actually cook, or it will toughen and be spoilt. Empty out carefully into a very hot dish. Garnish with the slices of bacon and serve at once. ' ‘ \ Marechale of Crab is prepared in exactly the same way, but as crabs run larger, from six to seven slices of bacon may be used instead of four. Fried bread should garnish both these dishes. Croutes Strasbourg aux CEufs. — Butter a bag. Cut four squares of stale bread, all of a size. Free them from crust. Butter them thinly and dust lightly with pepper. Spread a layer of foie gras on each. Put in the bag and cook in the oven for 5 minutes. Then cut open the bag, and break an egg on top of each square of bread. Dust the top of the egg with pepper and a very little salt and cook for another 4 minutes. Take out, dish up on a very hot dish, and serve. Eggs a la Tripe. — Take half a pint of white sauce, made with an ounce of flour, an ounce of butter, and half a pint of milk, and flavored with a little mace. Add to it two large thinly-sliced onions cooked in a little butter in a bag, and from four to six halved hard-boiled eggs. Pour gently into a wellgreased double bag and make very hot in the oven for 10 minutes. Dish up on a hot dish and serve as quickly as possible. Stuff ante a la Milanaise. — Cut a round from the top of six tomatoes, scoop out the seeds, dust well with pepper and salt, and put a bit of butter in each tomato, fill with finelyminced cold veal and bacon or mutton or beef and bacon. Sprinkle fried breadcrumbs on top, grease a bag well, put in the tomatoes and cook in a fairly quick oven for from 10 to' 12 minutes. Dish up on a very hot dish and serve. Riz a la Strasbourg. — Take 4 oz. of freshly-boiled rice, mix with it the contents of a jar of Strasbourg paste (not the fat, only the pate) and work up lightly but thoroughly with a fork. Butter a bag thickly and put in the mixture ; Cook for 10 minutes in a very hot oven, turn out on to a hot dish, garnish with a little grated yolk of freshly-boiled (hard) egg and serve at once. Riz aux Crevettes. — Take 4 oz. of boiled rice. Add to it pepper and salt to taste, a lump of butter about the size of a big Brazil nut, and two dessertspoonfuls of finely-grated cheese. Put this mixture into a well-greased bag, and make very hot for 6 minutes. Then open the bag and stir in gently a few of flaked shrimps. Mix in lightly with a fork. Replace the bag on the broiler, and make hot for another 3 minutes. Dish up and serve. Dried Herrings aux Fines Herbes. — Few