Standard Paper-Bag Cookery

Anchovy Canapes. — Cut white bread in oblong strips, spread lightly with butter, and anchovy paste, and tuck into the buttered bag. Bake five minutes, then serve hot, adding, if liked, to each canape two strips of boneless anchovy laid across it diagonally and a squeeze of lemon juice. Caviare Canapes. — Cut bread in circles and spread with a mixture of three tablespoonfuls caviare paste, one teaspoonful lemon juice, one half teaspoonful paprika, two tablespoonfuls of butter, and a half cupful minced cress. Pop in the buttered bag and cook five minutes. Hot Cheese Canapes. — Take circles or strips of Vienna bread, spread lightly with butter, grate a little cheese over them, sprinkle on top a little cayenne pepper and salt and put in bag. Cook five minutes. Cheese and Cracker Canapes. — Split Boston crackers and soak ten minutes in cold water. Lift out carefully and place on a well-buttered baking tin. Drop on each a generous bit of butter, a sprinkling of grated Parmesan or American cheese and a dusting of paprika. Put in the bag, seal and bake fifteen minutes in a hot oven. Cheese Toast Sandwiches. — Cut slices of white bread rather thicker than for sandwiches. Chop fine one cupful of American cheese and two green peppers with the seeds removed. Season with salt and pepper and work to a paste. Spread one slice of bread with butter and its mate with creamed filling. Press firmly together, take off the crusts, and put into the buttered bag. Bake five minutes and serve very hot. Cracker Crisps.— Dip oyster crackers or dinner biscuits in melted butter, sprinkle with Parmesan cheese, and put in a paper bag. Bake ten minutes. Deviled Crackers. — Mix three tablespoonfuls of grated cheese, one-fourth teaspoon of dry mustard, one teaspoon of anchovy paste, a dash of cayenne and a pinch of butter. Spread over the crackers and put in bag in a hot oven to brown. Diables a Cheval. — Have ready large French prunes that have been soaked twenty-four hours in water, then cooked and the pits removed. Insert almonds in the cavity left by the pit. Toss in olive oil or refined cotton seed oil or roll in thin slices of bacon, fastened with a tooth pick, put in the bag, seal and cook eight minutes. Serve piping hot. NUT APPETIZERS. Salted Almonds. — Shell as many nice large nuts as desired. The Jordan nuts are best, but the paper-shelled ones will answer. Put into a bowl and cover with boiling water. Spread a towel over the bowl to retain the steam and let them stand five minutes. Pour off the water and replace with cold, then rub off the brown skins between thumb and forefinger. Shake in a colander until dry, then put in a shallow dish adding for each cupful of nuts, one tablespoonful melted butter, olive or refined cotton seed oil (preferably either of the oils, which will give the richer glaze). Stir well together. Let stand an hour, then put into the well greased paper bag, first sprinkling with dry salt, allow- ing one tablespoonful to each cupful of nuts. Fasten and roast ten minutes, shaking the bag occasionally. You can do this by the aid of two trivets. Deviled Almonds. — To devil them, add a suspicion of cayenne pepper with the salt.