Paper-bag cookery

water, add a good big lump of dripping or cold bacon fat, and mash to a pulp, then beat up with a fork till quite light. Take il/2 lb. of either sausages or sausage meat (if the former, squeeze the meat out of the skins), and make into small cakes, each sausage making two cakes. Sprinkle a little finely chopped onion on top of each cake. Make the potato pulp into thick round cakes, and put a sausage cake on top of each. Place in a well-greased bag. Close it, and cook in a hot oven for 15 minutes. This is a splendid way of using up cold potatoes, and a very quick emergency dinner for a washing day. Old-fashioned Irish plum porridge. Soak y2 lb. of oatmeal overnight in cold water. At the same time soak 4 ozs. of well-washed currants in another dish. Grease a bag well, drain the currants, add them to the oatmeal together with a bit of butter the size of a walnut. Mix, place in the bag, close, and cook for 50 minutes in a moderately hot oven. Serve with powdered sugar, and, if possible, a little cream. Wednesday Let the dinner be roast and stuffed breast of mutton. Take a lean breast of mutton 4 lbs. weight, getting the butcher to bone it for you. Make a stuffing with 2 ozs. of stale breadcrumbs, a dust of salt and pepper, a finely chopped onion, and a heaped dessertspoonful of minced parsley, or, if pressed for time, a little finely powdered mixed sweet herbs. Add a good lump of dripping, or cut a little fat from the thick part of the breast, chop this finely, and use instead of dripping. Bind if possible with an egg, or, failing this, use a little cold milk. Lay this mixture on the inside of the meat. Roll as tightly as possible, tie into place with clean tape or string. Grease the bag well. Put in 1 lb. of peeled and halved potatoes, choosing these all as nearly of a size as possible. Then put in the meat. Add the other and put in the rest of the potatoes. Put in bag in a very hot oven. Lower the gas halfway (or push in the dampers), and cook for an hour and a quarter or an hour and a half, according as the meat is liked well, over or underdone. Turn out, serve with a little red currant jam, if jelly is not possible. Baked bread pudding will be found very acceptable after this. To make it, soak half a pound or more of stale bread overnight in cold water. Then beat up with a fork till quite light. Now add to it an ounce of brown sugar, 2 ozs. of wellwashed currants, 2 ozs, ditto ditto raisins, 1 oz. of candied peel, and a good lump of dripping. Beat up the mixture thoroughly. Sprinkle it thickly on top with brown sugar. Grease a bag thickly, put in the mixture, and bake for 40 minutes. Open the bag, slip out gently, dust with sifted sugar, and serve. Thursday Chop the cold mutton left over from Wednesday finely. Dust it with pepper, salt, a little powdered sweet herbs, and add to it a large finely chopped onion. Sprinkle the whole well with seasoned flour. Add any cold gravy which may be over from the day before, and a couple of slices of lean flank of bacon and a tablespoonful of Worcester sauce, with the same amount of water. Grease the bag. Put in the mince. Cook gently for half an hour , turn out, and serve with baked potatoes.