Standard Paper-Bag Cookery

Beef Steak Left Overs.— MINCE fine and for each cup of meat add a tablespoonful of chopped ham and half as much bread crumbs as you have meat. Moisten the crumbs with a little hot milk and add to the meat. Season highly with salt, pepper and chopped parsley or substitute a little sage or onion juice for the parsley. Beat one egg light and add to the other ingredients. Make into a brick shaped loaf, grease over with warmed butter or oil, put in paper bag also greased. Seal and bake twenty-five minutes. Dish on a hot platter, pour tomato sauce about it or serve with horse radish sauce. Chicken Croquettes. — To one solid cupful of meat chopped as fine as powder, add one half teaspoonful of salt, and a half saltspoonful of white pepper. Make a pint of thick cream sauce, allowing to two level tablespoonfuls of butter, two heaping tablespoonfuls of cornstarch cooked together diluted with a pint of hot milk or cream and stirred and cooked until smooth and thick. Season with salt and pepper and add enough to the chicken to make stiff enough to handle when cold. When cold shape into balls, roll in fine, dry bread crumbs and beaten egg diluted with a little water, then crumb again and place in well greased bag. Seal and cook ten minutes. Mock Fried Oysters. — To two cupfuls cold boiled rice, add one tin of sardines, from which all bone and skin have been removed. Roll this coarse paste into flat, circular cakes, put into well-greased bag and bake fifteen minutes in moderate oven. Turkey Croquettes. — Chop the fragments of turkey or other left over meats very fine, adding for seasoning a small portion of bologna, ham or tongue together with a bit of fine minced onion or onion juice, salt, pepper and parsley. Make a thick cream sauce, allowing for a pint of the chopped and seasoned meat the following portions: Put into a saucepan a heaping tablespoonful butter and two level tablespoonfuls of flour. As soon as blended, pour in a cupful of hot milk stirring until thick and smooth. Salt to taste. Add the meat and beat until well mixed. Season more highly if desired, then set away in a cold place until cold and stiffened. Form into cones. Dip in beaten egg, roll in fine crumbs and place in a cold place again until quite dry. Bake in well greased bag and stick a little sprig of parsley in the end of each cone before serving. Edinboro Hot Pot. — You will need for this one pound of cold meat sliced and browned in sweet drippings, one large onion sliced and browned in the same drippings, a half tin of tomatoes, a half dozen cold boiled or baked potatoes sliced and a little good stock made from the bones and seasoning. Put a layer of meat in the well greased bag or in one of the oval wood cookery dishes made specially for the purpose. On top of the meat put some of the onions, tomatoes and potatoes. Season with salt, pepper and butter or vegetable shortening and pour over all about a cupful of good stock. Seal the bag and bake for a half hour in a moderate oven.