Standard Paper-Bag Cookery

Baked Sausage and Potato. — Get the best country sausage meat and mould into a little roll. Dust lightly with flour and put into a well greased bag. Peel enough potatoes to make a wall about the meat and cut them in halves. They should stand with the cut side against the meat. Seal the bag and bake about thirty minutes until the potatoes are tender and brown and the sausage well done. If desired, use the drippings that come from the sausage as the foundation for a cream gravy to serve with the sausage or serve without. Sausage cooked in this way is also nice sliced cold and makes appetizing sandwiches for the school lunch basket. Baked Sausage With Toast.— Put a half dozen link sausages in a well-greased bag, separating them by as many slices of bread cut the same height. Add a half cup of good brown sauce and a few mushrooms if desired. Seal and bake twelve minutes. Serve with the sauce and a little minced parsley sprinkled over the sausage. Baked Sausage With Tomatoes.— Put into the greased bag sausage cakes or links. Chop fine one small onion, a teaspoonful of parsley and two tomatoes, spread over the sausage, seal and cook twenty minutes. Tenderloin of Pork. — Get fat, large tenderloins and have them split, but leave connected down the side. Fill with a good forcemeat or potato dressing well seasoned, skewer the edges together or tie with string, put in well greased bag adding a tablespoonful of water and bake twenty minutes. Serve with curried apples, made in this way and baked in another bag at the same time. Peel and core the apples and fill the cavities with a mixture of curry powder, grated cheese and fine breadcrumbs. For eight apples use four tablespoonfuls and a half of curry powder and eight of the bread crumbs. Moisten the mixture with milk. Bag, seal and bake. These apples are nice served cold with cold roast pork. CHAPTER XIII. VEAL. Baked Calf's Liver. — ONE calf's liver washed and dried, slashed and scored inside. Have bread dressing ready well seasoned with onions. Stuff the liver with this and tie with cord. Skewer to liver with toothpicks several pieces of bacon, put a little hot water in the bag and bake at least one hour in a hot over. Send to table hot, with a parsley garnish. Calves' Brains in Tempting But Inexpensive Ways. — Carefully prepared few can tell the difference between sweetbreads and calves' brains though the housewife will appreciate the fact that sweetbreads cost about four times as much as the brains. In whichever way one elects to cook the brains, the preliminary treatment is the same. Parboil fifteen minutes in water, to which has been added a teaspoonful of salt and a tablespoonful of vinegar. After this, let them lie in cold water a few moments, then remove all membranes and dark streaks. They are now ready to be cooked in any way preferred. Breaded Brains.— Separate the lobes of a pair of brains that have been parboiled as directed. Then with a sharp knife split each division. Beat the yolk of an egg lightly, thin slightly with cold water or milk, dip the brains in this, then into finely rolled crumbs. Put in a buttered bag and bake twenty minutes. Serve on a hot dish with a garnish of quarters of lemon that have been rolled in finely minced parsley.