Standard Paper-Bag Cookery

Bake from thirty to forty-five minutes, then serve piping hot on the plank which has been taken out of the bag, set on a big japanned tray and garnished with hot mashed potato pressed through a tube in rose fashion at regular intervals, alternating with mounds of peas or carrot dice, sprigs of watercress or parsley and thin slices of lemon rolled in fine minced parsley. Accompany with sauce tartare or parsley butter. Halibut a la Poulette.— Take two pounds of hali- but, arrange in filets, freeing from skin and bone; then cut into narrow strips. Season with salt, pepper and lemon juice; cut two onions in slices and lay on the filets, then set away for half an hour. At the end of this time have ready one-third cup melted butter or refined vegetable oil. Dip the filets in this, roll, skewer into shape and dredge with flour. Arrange in a well-buttered bag, seal and bake twenty minutes in a moderate oven. Serve with white sauce and two hard boiled eggs, sliced for a garnish. Herring au Gratin. — Soak and filet the herring. Butter a bag and strew the bottom with the bread crumbs well buttered, a layer of grated cheese and a little minced chives or parsley. Sprinkle with pepper and lay in the filets of herring, plain or alternately with sliced tomato. Cover with more crumbs, parsley, cheese and butter, close the bag, and bake fifteen minutes until a good brown. Herrings With Herbs. — Take four dried herrings, bone them, fill the cavities with a little (about half a teaspoonful to each fish) finely minced shallot or chives, and parsley. Add a few fresh breadcrumbs and tiny bits of butter. If liked, a tiny grate of nutmeg may be added as well as a good dust of pepper. Put into a well greased bag and bake in the oven for ten minutes. Dish up and serve as hot as possible. Other dried fish are excellent prepared in the same way. Kedgeree. — Mix one cup of shredded fish with one cupful of boiled rice, tender and well drained. Put into a well-buttered wooden baking dish, while you prepare the sauce. Put into a saucepan one tablespoonful each of butter and flour and as soon as melted and " bubbly/' add one cup of hot milk. Stir until smooth and thick, season with salt and pepper, take from the fire, add the yolks of two hard-boiled eggs, that have been rubbed through a sieve, pour over the rice and fish. Put the dish in a well buttered bag and set in the oven until thoroughly hot and delicately browned. Kippered Mackerel With Fine Herbs.— Cut salt mackerel into filets, lay them in a deep earthen dish and cover with boiling water. Leave in water half a minute. Take out, wipe dry, dust with coarse black pepper and put on top of each filet half a teaspoonful of minced parsley and chives or onion and a bit of butter the size of a small walnut. Grease a bag well, put in the filets; seal and cook for twenty minutes in a hot oven. Serve hot, with brown bread and butter. Salmon Loaf. — Mince one can of salmon, removing all bits of bone. Add to it a cupful fine, stale bread crumbs, two beaten eggs, a half cupful milk and salt, pepper, parsley and lemon juice to season. Put in a wooden mould in a buttered bag and bake or steam for half an hour. Turn out and serve hot with a white or Hollandaise sauce.