Standard Paper-Bag Cookery

Parsley Butter. — To make this delectable fish sauce, mix one ounce fresh butter with a teaspoonful each chopped parsley and lemon juice, half teaspoonful chopped mixed tarragon and cress or chervil and salt and pepper to season. Spread on a plate, set on the ice until cold then shape into pats. This is nice with any fish. Sauce Tartare. — This is one of the standbys that no housekeeper liable to the unexpected appearance of guests should be without. It can be used in an emergency for so many different things. It is delicious with fish, cold or hot, broiled or deviled chicken, tongue, beef, cauliflower or potato salad. It is easy to make, the only essentials being good materials, everything cold, and the oil added very slowly at first. After that it may be poured in in larger quantities and more frequently. Mix in a small bowl one half teaspoonful dry mustard, the same amount each powdered sugar and salt, and a quarter teaspoonful cayenne. Add the yolks of two fresh eggs, and stir. Measure out a cupful of olive oil and add a few drops at a time, stirring until it thickens. If it begins to thicken too much to stir easily, thin with a little lemon juice, adding oil and lemon alternately until you have used all the oil and two tablespoonfuls of lemon juice. Lastly beat in two tablespoonfuls of tarragon or other vinegar. This gives the regular mayonnaise, which should be smooth and thick. Now to make it into sauce tartare, add one teaspoonful finely chopped onion or onion juice, a tablespoonful of chopped pickle, capers, olives and parsley, in any proportion desired. You may use simply the sour cucumber pickle or part pickle and olives, capers, etc. This may be kept for a number of days in cold weather by keeping in glass and in a cool place. CHAPTER IX. POULTRY AND GAME. Capon.— CAPON is the best of all poultry, having been specially treated and fattened for the table. They can be distinguished in the market by the head, tail and wing feathers being left intact. They are always high in price and considered great luxuries. They are cooked the same as chicken. If to be stuffed, choose a delicate dressing like oysters or chestnuts. Cut the neck off short and remove the oil bag from the root of the tail. Singe carefully, pluck out every lingering pin feather, wash quickly with a rough, clean cloth and warm — not hot — water ; dash cold water over it, let drain, then wipe carefully with a soft, damp cloth inside and out. Salt lightly inside and dust with pepper, stuff with whatever dressing you elect to have, truss, fasten thin slices of bacon or salt pork over the breast and thighs, grease the entire body liberally with soft butter or vegetable oils, put into a loose fitting well-greased bag, breast down, seal, lay on a trivet, set on broiler in hot oven, let cook till bag corners turn very brown, then slack heat one-half, or even a little more if the heat is fierce, and cook from an hour and a half to an hour and three-quarters. The capon should be a golden brown all over, except on the back where it touches the bag and underneath the bacon slices. But it will be as well done everywhere as in the brown part. Cook the liver, gizzard and neck in a small separate bag, wrapping each in a slice of bacon and sea-