Paper-bag cookery

an accident occurs, the bag should be immediately taken out and placed inside another Bag and left a few minutes longer to rectify any loss that the food may have sustained in the meantime. Care, again, should be exercised in taking the bag out of the oven. A plate should be placed gently under the bag about a couple of inches and the bag drawn completely on to the plate with the fingers. The bag should be ripped open from the top and the fragments thrown at once away. TIME TABLE. While in most of the recipes that follow the time required for cooking each article is stated, it will be convenient, I think, if I set out here an average time-table of dishes: — FISH. — 7 lbs allow 50 minutes 3 lbs ” 30 1 lb ” 18 y2 lb. or filleted fish ” 6 ROASTS. — Beef, 18 lbs ” 2lA hours ” 9 lbs ” i'Z ” 3 lbs ” 45 minutes Veal, 15/18 lbs ” 2 A hours " 7 lbs ” 1 y2 Pork, 15 lbs ” 2 Yx ” ” 3 to 4 lbs ” so minutes Mutton — leg, 8 lbs ” i]/2 hours ” ” 3 lbs ” so minutes ” shoulder, 5 lbs ” 45 minutes ” ” 3 lbs ” 40 minutes ” loin ” 1 hr. 10 mns. ” chops ” 12 minutes ” cutlets ” S Sausages ” 8 ” Bacon, sliced 6 Thin slice of streaky bacon 5 POULTRY.— Chicken, large ” 40 Young Chicken 40 Spring ” ” 25 ;; Old ” ” 60 Duck ” 35 Old Duck ” 45 Turkey (stuffed), 16/18 lbs. ” 2 hours ” (not stuffed) ” 1 % ” Goose (young one) ’’ i'A ” ” (ordinary size).... 1 y2 Pigeon « mi"8- Partridge (^jung) ........ . ” >5 ” Grouse (young) ’’ 10 ” ” (oid) ;; 20 Pheasant (young) 25 ” (old) - ,35," , 10 mins, should be allowed for Quail and all kinds of small birds. „ Stew, six persons „ 4° minutes Vegetables, Potatoes „ 3° „ ” Peas -5/30 Sweets, allow 10 minutes less than any other method. Milk Pudding (in dish, enclosed in paper bag), allow 10 mins, less than any other method. RECIPES FISH No feature of the daily menu is so dainty and delicious as fish. Properly cooked it is at once a delight to the gourmet and a light, nourishing article of diet to the invalid. But nothing is so difficult to cook well — by the ordinary methods — as fish. Its delicate, elusive flavors are so easily lost and its light “ flakiness ” so easily destroyed. With the paper-bag all this is avoided. The delicate flavors cannot but be retained by a method which allows nothing to escape, and the fish will be found far superior in taste, appearance, and digestibility. Here, too, as with other articles, there is a saving of time, and the various seasonings can be used more economically and to better advantage. Cod Bourgeoise. — Take two slices of cod, lay them in a well-buttered bag, season with salt and pepper. Place two mushrooms and two sliced tomatoes on the top of the fish, add a chopped shallot, dot over with butter, squeeze over with lemon juice, seal up, and cook for 15 minutes. Stewed Eels. — Cut up two eels in pieces 2 inches long. Add salt and pepper, chopped parsley, one teaspoonful of flour, a little sweet herbs (according to taste). Add a small chopped onion. Mix this well together. Put in the paper-bag with two spoonfuls of milk, water, or stock (one of either according to taste). Seal up the bag and put on the broiler. Leave 20 minutes in a moderate oven. Butter added to the above in the paper-bag will make the dish richer. After 20 minutes , serve in the paper-bag, or dish in the ordinary way.