Paper-bag cookery

Chicken Quennelle. — Take the breast of one fowl, add a pint of white sauce and a piece of butter the size of a walnut. Pound well, mix in one egg, pass through a hair sieve. Place in a basin, add a quarter of a pint of cream and stir well. Form small quennelles with a spoon, place in a well-buttered bag, lay carefully on a broiler, and cook for six minutes in a hot oven. Filleted Poultry for Invalids. — Mince up finely a carrot, turnip, and onion, add a little ham, a pinch of sugar and salt, and place at the bottom of small well-buttered bag. Slice the breast of a fowl, lay the slices on the prepared vegetables, sprinkle with oiled butter. Seal and cook six minutes in a slow oven. Dish the fillets, put the vegetables in a small sieve, press lightly and pour the gravy over the fillets. Minced Chicken for Invalids. — Finely mince the breast of a chicken, add a tablespoonful of cream, the yolk of an egg, and a little salt. Lay in a small bag, together with a small piece of toast placed at the side. Cook for 5 minutes in a hot oven. Serve in the bag. Baked Custard for Invalids. — Peel and remove the seeds from a slice of tomato, add a pinch of salt. Break three eggs and place the yolks in a basin, add a tablespoonful of cream and half a pint of milk. Place the tomato at the bottom of a small pie dish, stir in the custard over the tomato, place in a bag, seal, and bake for 20 minutes in a slow oven. Beef Tea. — Put one pound of beef steak in a paper-bag, seal it and put on broiler in a moderate oven for 12 minutes. Take the parcel and place on a dish. Open the bag and you will find the natural gravy on the dish. Cut the steak and squeeze the juice from it, strain into a hot cup, and serve at once. Season to taste. Chicken Tea. — Cut up half a fresh fowl. Break up the bones with a chopper. Place in paper-bag. Add two tablespoonfuls of water, seal up, and place on the broiler. Allow 45 minutes in a slow oven. Strain as in the foregoing recipe and serve. MR. GEORGE R. SIMS ON PAPER-BAG COOKERY The following articles by Mr. George R. Sims , who is well known for his interest in cookery and knowledge of epicurean matters, are reprinted by his kind permission from the “ Daily Chronicle “ The proof of the pudding is in the eating.” That is the homely proverb drawn from the homely art. Most of the wisdom of the past that has taken its place in the proverbial philosophy of the present drew its illustration from war and the sports of the field, which were the occupations of men, or the domestic arts, which were the occupations of women. And there is no more useful proverb to read, mark, learn, and inwardly digest for our guidance in the general concerns of life than the one which bridges with golden common sense “3 the passage of the pudding from the pot to the palate. The preservation of flavor is one of the great points in Paper-Bag Cookery.