Standard Paper-Bag Cookery

Individual Meat Pies.— Chop fine any cold cooked meat. Season highly with mustard, pepper sauce and catsup, salt and pepper; add one egg; moisten with liquor of oysters. Make a rich biscuit crust, roll out to a quarter of an inch thickness, and cut in squares. Fill half of each square with one tablespoonful of the prepared meat. Fold remaining half of square over, first moistening edges with oyster liquor, and press closely together. Put in buttered bag and bake twenty minutes in hot oven, reducing the heat after the first ten minutes. English Pasties. — Cut any cold meat up into small pieces, add a cupful of sliced potatoes, raw, and an onion chopped fine, some parsley and pepper and salt to taste. Stew this until the potato is done and thicken with flour rubbed in butter. Make a crust of flour and salt, using chopped suet and butter in equal quantities for shortening and a teaspoonful of baking powder to each quart of flour. Roll the crust out thin and cut into large discs — the cover of a two quart pail makes a good pastie cutter. Put two large spoonfuls of the meat mixture on the crust and roll over, pinching edges together like a fruit turnover. Bag and bake one-half hour in a hot oven. If there is any of the meat gravy left serve it with the pasties. Olla Podrida Pie.— Grease one of the oval wood dishes and line with a crust about a quarter of an inch thick. Fill with meat scraps of any sort cut small and heated together in a little stock or gravy, well seasoned with tomato and powdered herbs. Small leftovers of any vegetable, peas, corn or cauliflower may also be minced and added with good effect. Cover with strips of good paste lattice fashion, slip into a well greased bag and cook half an hour in a moderate oven. Oyster Bundles. — Cut generous, uniform slices of cold turkey or veal, lay a slice of bacon on each, then an oyster on each slice of the bacon. Roll the three together, fasten with tooth picks and put in buttered bag. Bake fifteen minutes and serve with potatoes baked in another bag. CHAPTER XVI. CHEESE AND EGG DISHES. Cheese Ball With Tomato Sauce.— Mix together two cupfuls grated cheese, a cupful of fine bread crumbs, a quarter teaspoonful of salt and a few grains of cayenne. Then add two eggs beaten stiff, shape in small balls, roll in crushed cracker crumbs and lay in well buttered bag. Bake ten minutes and serve on triangles of buttered toast with tomato sauce. Cheese Fritters to Serve With the Salad Course. Beat two eggs, season with salt, pepper and a suspicion of mustard and then lay in this seasoned egg as many thin slices of American cheese as it will hold. Have ready tart apples cored and sliced crosswise without peeling. Put a slice of cheese between two rounds of apple, sandwich fashion, dip the sandwiches in the egg, lay in a well greased paper bag seal and cook ten minutes. Serve very hot. Pepper Cheese. — Take green peppers, scorch slightly in hot oven or over the coals, then remove the outer skin with a sharp knife. Split the peppers, remove the seeds, and put in their place a small roll of cream cheese. Roll up again, skewer together with a wooden tooth-pick, dip in beaten egg and cracker crumbs and put in well buttered bag. Seal and bake fifteen minutes in hot oven. 8T