Standard Paper-Bag Cookery

German Cabbage. — Take two small hard heads of red cabbage and cut in slices half an inch thick, discarding the hard stalk and veins. Put onto a greased wooden cookery bowl two rounding tablespoonfuls of melted butter or vegetable oil, then add the cabbage, sprinkle with a level teaspoonful of salt, three tablespoonfuls of vinegar and one onion chopped fine. Put in bag, seal, and put in oven. Bake one hour with only one burner on after the first ten minutes. Cabbage Hot Slaw.— Chop a small hard head of cabbage fine and salt it lightly. Let stand half an hour then put in wooden bowl with two tablespoonfuls of butter. Put in bag, seal, and cook slowly in the oven for twenty minutes. No water is necessary, as the salt will draw out the juices of the cabbage so it will have moisture enough. At the end of twenty minutes take up with a hot dish, add a teaspoonful of flour that has been stirred in a little cold water, then cooked until thick with a half cupful of cream. Lastly, add one tablespoonful of pure vinegar and serve at once. Carrots. — Wash and scrape a half dozen tender carrots. Slice thin and season with salt, pepper and a good tablespoonful of butter. Add a half cupful good stock, put in a well greased bag, seal and cook thirty-five minutes. Carrot Saute.— Scrape and cook young carrots in boiling salted water until tender. Cut in halves lengthwise, roll in fine cracker crumbs, then in egg and cracker again, and put in well greased bag. Bake fifteen minutes, sprinkle with fine chopped parsley and serve very hot. Stuffed Eggplant. — Select purple fruit and of small size. Halve them, sprinkle them with salt, turn them cut side down on a fine sieve, put a heavy plate on them and let them drain for an hour. Wipe dry, take from each a tablespoonful of the center, chop it fine and for each tablespoonful allow the same amount of bread crumbs, a teaspoonful of chopped onions, olives and vegetable oil, with a little salt and adustingof paprika. Mound this dressing on each half, arrange the halves in a buttered bag, pour in water to the depth of an inch, add a generous piece of butter, salt and pepper, and place the bag in a hot oven; twenty minutes should be sufficiently long to cook the eggplant thoroughly. Lentil Cutlets.— Soak one cupful dried lentils all night with a cupful dried lima beans. In the morning drain, add two quarts of water, a stalk of celery and half an onion sliced. Cook until soft, remove the seasonings and rub through a puree sieve. Add one cupful stale bread crumbs, one beaten egg, the juice of a half lemon and seasonings to taste. Melt a heaping tablespoonful of butter in a small saucepan, add to it a tablespoonful flour and pour on, when blended, a third of a cup of milk. Let the mixture cook until thick and smooth, then add to the lentil mixture and set aside to cool. Shape into small cutlets, dip in beaten egg, then in fine cracker crumb, put in a well buttered bag and bake twenty minutes. Serve with a tomato sauce. Mushrooms. — Choose fine fat mushrooms, cut the stem close, peel and wipe delicately with a damp cloth. Sprinkle lightly with salt and lay in a well-greased bag together with a big tablespoonful of butter rolled in flour and a half cupful of rich cream. Seal and cook twelve minutes in a hot oven.