The Institute cook book

10 small onions 3 tablespoons currant jelly Cut the beef into two-inch cubes; put with the other ingredients into a well-greased paper bag and cook for about one hour. BEEF LOAF Follow the recipe given in the chapter on " Meats,' ' but bake in a well-buttered paper bag. Make a brown sauce from the juices that are in the bag. ROAST BEEF WITH POTATOES Wipe the meat with a wet cloth; sprinkle with salt and pepper and put in a well-buttered paper bag. Add pared potatoes and two ounces of butter; close the bag and bake, allowing one hour to four pounds of beef. [illustration: Paper-bag cookery for family of four] SCALLOPED SWEETBREADS 1 pair sweetbreads 1 tablespoon butter 1 egg Bread crumbs Salt, pepper and flour Cut the sweetbreads in half lengthwise; season and dust with flour. Dip in beaten egg; roll in bread crumbs and put into a greased paper bag together with the butter. Cook thirty-five minutes. KIDNEY Lamb or veal kidney 2 tablespoons currant jelly 6 mushrooms 2 tablespoons brown sauce Wash the kidney as usual; cut into thick slices; put in a buttered bag; cover with sliced mushrooms; add jelly and browu sauce and cook for ten minutes. STEAMED CAULIFLOWER Wash the cauliflower carefully and place it in a buttered bag with two tablespoons of milk. If desired brown, spread the cauliflower with butter. Cook in a very hot oven for forty-five minutes. STEAMED TURNIPS Wash and pare the turnips and cut them into small pieces; add several tablespoons of butter; put in a buttered bag and cook for about twenty-five minutes. Serve with cream sauce. STEAMED CARROTS Wash and scrape the carrots and put them whole into a wellgreased bag. Add one teaspoon of water for each carrot and cook for about thirty minutes. Serve with cream sauce. GREEN PEAS 1 pint peas 1/2 tablespoon butter V4 teaspoon salt Pepper 1/2 teaspoon sugar 1/2 cup water Mix the ingredients; pour into a greased bag and cook for about thirty-five minutes. [illustration: Paper-bag cookery] Family of Four BAKED TOMATOES 6 tomatoes 2 tablespoons fine bread crumbs Salt and pepper 1 tablespoon butter Cut the tomatoes in half; sprinkle with salt, pepper and bread crumbs and bits of butter. Put in a greased bag and bake about twenty minutes. POTATO CHIPS Wash and peel several potatoes; cut them into very thin slices and dry thoroughly in a cloth. Put into a well-buttered bag; fasten with clips and place on a grid shelf in a hot oven. The chips should be crisp in about fifteen minutes. Turn the bag several times during the cooking. Season the chips and serve. SAUTE POTATOES Peel cold potatoes and cut into thin slices; seasoning with pepper and salt; and mix thoroughly with melted butter. Put in a buttered paper bag and cook about twenty minutes, turning the bag several times. [illustration: Paper-bag cookery for family of four] Family of Four [illustration: Paper-bag cookery] THE frying pan "that got into society" is too familiar to need an introduction, and where there are few servants it does occasionally make the serving of evening refreshments easier. At any rate the chafing dish has gained wide popularity, and nearly every woman who entertains is on the lookout for new recipes. A few practical suggestions may be worth while : Be sure that the lamp is filled and in working order.