Standard Paper-Bag Cookery

Stuffing No. 2. For eight good sized peppers take a pint of chopped meat, veal or chicken, or veal mixed with sausage, a cupful of soft bread crumbs and a cup of stock, gravy or water in which a spoonful of beef extract has been dissolved. Season with an even teaspoonful each of salt and pepper and half teaspoonful each summer savory,, thyme and sage. Mix well, fill the peppers, sprinkle fine buttered bread crumbs over them at the end where the stuffing is exposed, put in a buttered bag and bake until well browned. This will take about a quarter of an hour. Serve with chicken or roast beef, and with or without a sauce. Peppers With Creamed Fish. — Parboil the peppers ten minutes, then fill with creamed fish of any kind, which may be seasoned with a tablespoonful of sherry. Then sprinkle with a layer of fine crumbs, dot with butter, bag, and brown lightly in a quick oven. Creamed carrots, cauliflower, sprouts, and many other vegetables may be baked in the pepper cups and served either as a vegetable or an entree. Filled with potatoes au gratin and browned they are a delicious accompaniment for chops and steaks. Baked Irish Potatoes. — Scrub thoroughly and rinse as many good sized potatoes as will be required. Make a few slits in them but do not peel. Place in the paper bag with a tablespoonful of water, close tightly and cook from thirty-five to fifty minutes, according to size. Baked Potatoes Without Their Coats or Jackets. Select as many potatoes of the same size as desired. Peel and let them stand in salted, cold water for ten minutes. Then drain without drying and place in a greased bag, — bacon fat is good for these potatoes — and cook in a hot oven, without disturbing, for forty-five minutes if small, one hour, if large. They will have a crisp, brown coat, every part of which can be eaten. Potatoes en Surprise. — Choose potatoes of smooth shape, not too large and of even size. Scrape out from the top of each a space large enough to hold the yolk of an egg. Salt and pepper the nest, drop in a tiny bit of butter, then the egg yolk, follow with a thin slice of bacon just large enough to cover the egg and set in greased paper bag. If necessary to keep them upright cut a thin slice from the bottom of each potato, add a spoonful of cold water, seal, set in a hot oven and cook for thirty minutes. Potatoes Farci. — A new and very delicious way of serving stuffed potatoes is as follows: Wash large potatoes and bake in bag until nearly done; take from the oven and nearly cut off one end, leaving the skin for a hinge and a bit of potato for a lid. Pull out the undone heart with a fork and in its place lay shavings of smoked bacon, peppered and tightly rolled after having been laid for an instant on a hot frying pan; close the potato and set in the oven to finish cooking. Sauer Kraut.— Put enough to serve six people in one of the largest size wood cookery dishes, salt and season to taste, add a half cupful of water, put in bag, seal, and bake one hour in moderate oven.