diff options
Diffstat (limited to '42955.txt')
| -rw-r--r-- | 42955.txt | 4927 |
1 files changed, 0 insertions, 4927 deletions
diff --git a/42955.txt b/42955.txt deleted file mode 100644 index 48a606f..0000000 --- a/42955.txt +++ /dev/null @@ -1,4927 +0,0 @@ -The Project Gutenberg eBook, Standard Paper-Bag Cookery, by Emma Paddock -Telford - - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - - - - -Title: Standard Paper-Bag Cookery - - -Author: Emma Paddock Telford - - - -Release Date: June 15, 2013 [eBook #42955] - -Language: English - -Character set encoding: ISO-646-US (US-ASCII) - - -***START OF THE PROJECT GUTENBERG EBOOK STANDARD PAPER-BAG COOKERY*** - - -E-text prepared by Greg Bergquist and the Online Distributed Proofreading -Team (http://www.pgdp.net) from page images generously made available by -Internet Archive/American Libraries (http://archive.org/details/americana) - - - -Note: Project Gutenberg also has an HTML version of this - file which includes the original illustrations. - See 42955-h.htm or 42955-h.zip: - (http://www.gutenberg.org/files/42955/42955-h/42955-h.htm) - or - (http://www.gutenberg.org/files/42955/42955-h.zip) - - - Images of the original pages are available through - Internet Archive/American Libraries. See - http://archive.org/details/standardpaperbag00telfrich - - -Transcriber's note: - - This book was written long ago when safety standards were - much more fluid. Please do NOT try these at home, or anywhere - else. - - Text enclosed by underscores is in italics (_italics_). - - Text enclosed by equal signs is in bold face (=bold=). - - The reader is likely to be confused by the chapter numbering. - In the original book, the Table of Contents listed the Foreword - and Introduction as Chapter I, but in the text itself the - Foreward and Introduction has no chapter number, and chapter - numbering begins with What is Paper Bag Cookery? (Chapter - II in the Table of Contents but Chapter I in the text). The - confusion gets worse, because TWO chapters (Pastry and Short - Cakes) are numbered Chapter XXI in the text! After that the - numbers of the remaining chapters differ from the Table of - Contents by two. - - - - - -STANDARD PAPER-BAG COOKERY - -by - -EMMA PADDOCK TELFORD - -Adapted to the Needs of American Housewives - - Now good digestion wait on appetite, and health on both, - Macbeth III, 4. - - -STANDARD PAPER-BAG COOKERY - -by - -EMMA PADDOCK TELFORD - -Household Editor of _The Delineator_, _New Ideas_, and _The Designer_ - - - - - - - -New York -Cupples & Leon Company - -Copyright, 1912, by -Cupples & Leon Company - - - - -CONTENTS - - - CHAPTER PAGE - I. FOREWORD AND INTRODUCTION 7 - II. WHAT IS PAPER BAG COOKERY 9 - III. GENERAL DIRECTIONS 12 - IV. TIME TABLE 16 - V. APPETIZERS AND RELISHES 18 - VI. SOUP ACCESSORIES 23 - VII. SHELL FISH 25 - VIII. FISH 31 - IX. FISH SAUCE 42 - X. POULTRY AND GAME 47 - XI. BEEF 61 - XII. LAMB AND MUTTON 67 - XIII. PORK IN VARIED FORMS 70 - XIV. VEAL 74 - XV. SAUCES AND GRAVIES 78 - XVI. RECOOKED DISHES 83 - XVII. CHEESE AND EGG DISHES 87 - XVIII. VEGETABLES 90 - XIX. WARM BREADS, BISCUITS, MUFFINS, ETC. 101 - XX. CAKES 104 - XXI. FRUITS 112 - XXII. PASTRY 116 - XXIII. SHORT CAKES 123 - XXIV. PAPER BAG MENUS 133 - XXV. A FEW OF THE EASIEST DISHES FOR BEGINNERS 145 - INDEX 147 - - - - -FOREWORD - - -IN giving this little book to the public, there has been in mind one -thing--practicability. - -The endeavor has been to make the directions for "Paper-bag Cookery" so -clear and concise that even the inexperienced housekeeper may not be -deterred from trying this new-old way of cooking foods delicately, -digestibly, economically. - -No one is advised to try dishes--as for instance soups, omelettes, -macaroni and kin,--and many desserts that may better be done by other -methods. - -Neither has the author called for strange and divers seasonings and -materials that are only to be found in the kitchens of the mighty and -their attendant chefs. - -For the very large family or boarding house, pots and pans need still be -called upon; but for the small family, for the woman who does her own -work and wishes to minimize labor, or for the epicurean but frugal -housewife who looks personally after the details of her own little -establishment, this paper-bag cookery is commended. If this little -volume points the easiest way for the preparation of nice dishes with a -modicum of labor and a saving of time and money, it is all that its -author and compiler asks. - - - - -CHAPTER I. - -WHAT IS PAPER BAG COOKERY? - - -THE principles contained in Paper-bag Cookery are not new. Woodsmen and -hunters have known for ages that if they wanted fish or game done to a -turn, a jacket of clay outside the meat which was protected from soil by -leaves or corn husks, gave, on removing the clay case, the very -quintessence of delicate, savory cookery. - -Now within the last two years, a series of experiments has resulted in -the perfecting of a system of Paper-bag Cookery that revolutionizes the -old time kitchen drudgery with its unending round of greasy pots and -pans to be taken into account. - -The advantages of this method of cooking are manifold. They may be -epitomized thus: - -I. It makes food more savory and nutritious. - -II. It is sanitary. No dust can reach the article being cooked and, the -cooking accomplished, the bag can be thrown into the stove or kitchen -scrap basket with no temptation for a lazy maid to tuck away a greasy -pan in the dish closet for the delectation of "germs" or roaches. - -III. It is economical. Not only does it save the time and strength of -the housewife with no aftermath of dirty cooking dishes to be washed, -but it prevents the shrinkage of meats as caused by ordinary cookery. -Nothing is lost, because there is no evaporation; careful experiments -prove that the weight of the cooked food tallies almost exactly with the -weight of the raw. There is also a great saving of fuel, some claiming -as high as 40 per cent., owing to the less time required in Paper-bag -Cookery. While this may be a generous estimate it is certain that -Paper-bag Cookery takes on the average, one-third less time than other -cooking. - -IV. With ordinary care there is no danger of food burning, and no -deterioration in flavor if left in the bag some little time before -serving. - -V. It is odorless; a great thing, this, for the flat-dweller who has to -cook in restricted quarters, taking care always that cooking odors do -not permeate the house. - -VI. Its price is not prohibitive. Indeed, it is most reasonable. - -Paper-bag Cookery calls for no big outlay of money, no patent stove -oven, no complex apparatus or appliances. All that is necessary is an -oven of any sort--coal, gas, electric, wood or oil--a broiler, a paper -bag specially and sanitarily prepared,--grease proof and waterproof,--a -wood cookery dish if the food contains liquid or a number of separate -ingredients, and something to cook therein. Another convenience are the -wire clips for fastening the mouth and corners of the bag, which can be -purchased wherever the bags are sold. - - -THE KIND OF PAPER BAG TO USE. - -While a sheet of heavy foolscap paper made into a bag serves for the -cooking of a single chop--it is self-evident that for larger -proportions, larger bags and bags from strong, absolutely sanitary paper -must be used. While there are bags and bags now upon the market, not all -fulfill these essential conditions. After much experimenting, the -Continental Paper Bag Co., of Rumford, Maine, and New York City, has -succeeded in producing the ideal bag which may now be found in varying -sizes, at all the large house-furnishing stores, grocers, butchers, -etc., or the bags may be ordered direct from headquarters. These bags -are put up in bulk in bundle lots, or in sealed packages of assorted -sizes. Each of the sealed packages contains thirty bags of assorted -sizes with the necessary clips and a small book of recipes with full -directions. Retail price 25 cents a package--fifty packages to a -shipping bundle. - -In order to make paper bag cookery of the greatest value to housewives, -both as regards cleanliness and ease of operation, to say nothing of the -many cases where the flavor of the food is actually improved, the author -heartily recommends the use of specially prepared wood cookery dishes. -These dishes are most inexpensive, varying in price from about thirty -for ten cents to six for ten cents, depending upon size. They can be -purchased wherever the paper bags are sold,--department stores, house -furnishing stores, grocery stores, etc., etc., or may be obtained direct -from the Oval Wood Dish Company, Delta, Ohio. The food is placed in the -wood cookery dish and the dish is put into the bag. The advantage lies -in the fact that should the bag break, the food and juices are saved in -the dish and the oven will not be soiled by leakage. Then again, the -food can be removed from the bag when finished with greater ease than -when the dish is not used. The dishes are so cheap that they can be -thrown away with the bag after the food is prepared. - - - - -CHAPTER II. - -GENERAL DIRECTIONS FOR USING THE BAG. - - -I. SELECT a bag that fits the food to be cooked. When a liquid is used -or a number of ingredients are to be cooked together, use a wood cookery -dish which holds the food stuffs together and permits their ready -removal from the bag. - -II. Brush over the outside of the bag with a little water to make it -pliable. Grease the inside except in the case of vegetables or when -water is added, using for this another little flat brush (kept for this -purpose) and pure vegetable oil, melted butter or drippings. Apply the -brush with a rotary motion greasing the bottom first and working toward -the top; or lay the bag flat on a table, reach inside and grease the -lower side of the bag, then press the other side against it until both -surfaces are evenly greased. The up-to-date housewife who is adopting -the paper-bag culinary cult has also discovered that for greasing the -bags, a necessary step, there is nothing that can take the place of the -high grade vegetable oils. They are easily applied and absolutely -tasteless and odorless, a great point, this, when the bags themselves -have sometimes been condemned as imparting a foreign odor to foods -cooked in them, when in reality it was the fault of the special fat with -which they were greased. Now place the bag flat on the table, seam side -up and lift the uppermost side while you insert the article to be -cooked. Press the air out of the bag, fold over the corners and make two -folds of the mouth of the bag, fastening firmly with three or four -clips, or even pins. No harm is done if the two lower corners of the bag -are folded and also fastened with one clip each. - -III. Now be sure the oven heat is right. If you are using gas for the -cooking, light for five minutes before the bag goes into the oven. The -average oven heat should be not less than 200 degrees Fahrenheit, and -may be 250 degrees. When the bag is put into the oven, the heat must be -at once reduced to 170 degrees. An inexperienced cook lacking an oven -thermometer can test the right degree of heat by placing a bit of paper -in the oven and noting the color it assumes. At the end of five minutes -it should be a light golden brown. - -If the heat is too intense the bag will burst. Now carefully lay the bag -on the grid shelves or wire broilers--never on solid shelves, being -careful to _place the seam side of the bag up_. - -This is imperative, as otherwise the juices of the food being cooked may -cause the seam to open, and distribute its contents over the oven. Once -placed in position, roasts and entrees on the lower shelf, about an inch -from the oven floor, fish on the middle shelf, and pastry on the top -where heat is most intense,--do not move or open the bags until the -schedule time of their cooking is accomplished. In placing the article -to be cooked, take care that the bag does not touch the sides of the -oven and that it is not too close to the flames. When the time limit of -cooking has expired, take up the bag from the shelf by drawing _with_ -the wires, not across them, which is apt to tear the bag made tender by -charring. Slip on to the lid of a pot or flat tin held just beneath the -grid and thence to the heated platter. To secure the gravy, stick a -pinhole in the bottom of the bag and allow it to drain on to the -platter, or serving dish. Rip open the bag from the top and throw the -charred fragments away at once. If to be served hot, arrange at once on -a heated platter or other dish, with its appropriate garnish. - - -POINTERS FOR PAPER BAG COOKERY. - -I. In the case of a coal-heated oven with solid shelves a wire broiler -or "grid" should be substituted as the heat must be allowed to circulate -on all sides of the bag. - -II. The size of the oven makes no difference but it _must be kept -clean_. - -III. In the case of a fowl or joint see that there are no rough edges or -bones protruding that will be likely to pierce the bag. - -IV. Do not season the article to be cooked too highly as none of the -seasonings are dissipated during the cooking as is usually the case in -ordinary boiling or roasting. - -V. For cooking fruit, grease the outside of the bag. - -VI. In removing the bag from the oven, draw with the wires, not across -them. - -VII. To brown things at the last of the cooking, if necessary, puncture -a few holes in the top of the bag. - -VIII. If a bag breaks in the cooking, as it sometimes will if the heat -is too intense, do not try to remove the article being cooked from the -bag, but slip the whole into a new well-greased bag. The use of two bags -is better than one when things require long cooking or for meats with -much fat or juicy dishes. While it may cost a bit more, it will save -much anxiety lest the bag burst. - -IX. To avoid having any chance drippings soil the oven floor, slip a -thin tin baking sheet or shallow dripper under the broiler, letting it -rest flat on the bottom of the oven. Put in a little hot water and this -steam will keep the bag moist and do much to discourage its breaking. -Indeed, in baking any kind of fruit cake, which requires slow cooking, -quite a little water in the drip-pan underneath is advisable. - -X. In baking pastry and cake, a few tiny holes should be made in the -upper side of the bag before putting in the oven. This will brown the -surface of the cake delicately. - -XI. Do not let the bag touch the sides of the oven or the gas flames. - -XII. Wire trivets such as are sold at house-furnishing stores for use in -cooling bread and cakes will be found a great convenience. If a bag is -laid on a trivet, it can then be easily set in the oven and as easily -lifted out when done. - -XIII. Never try to take things from the oven with the gas lighted. -Matches are cheaper than gas, if the oven has to be relighted, and -burned fingers or wrists are more costly than many matches. - -XIV. Use care in opening the oven. A draught from an open door or window -might cause the gas flame to ignite the bag. - -XV. Until taught by experience, follow the time table as given in the -cookery book. - - - - -CHAPTER III. - -TIME TABLE. - -AS a general rule less time is required for Paper-bag Cookery than any -other way. While this approximate time table is at your service, -experience will enable you to modify the figures to suit your own stove -and your family's predilections as to having things rare or well done. - - -FISH. - - 1 lb. 15 minutes - 3 lbs. 30 minutes - 6 lbs. 50 minutes - - -ROASTS. - - Beef, 3 lbs. 45 minutes - Add 5 minutes for each additional pound. - Veal, 5 lbs. 1 hour and a half. - Add 7 minutes for each additional pound. - Pork, 3 lbs. 50 minutes - Add 6 minutes for each additional pound. - Mutton, leg 8 pounds An hour and a half - Mutton, shoulder 5 pounds 45 minutes - Mutton, chops 12 minutes - Mutton, cutlets 8 minutes - Lamb, leg 7 lbs. 1-3/4 hours. - Lamb, shoulder 50 minutes - Lamb, chops 10 minutes - Sausages 8 minutes - Sliced Bacon 6 minutes - - -POULTRY. - - Turkey (stuffed) 15 lbs. 2-1/2 hours - Turkey (not stuffed) 15 lbs. 2 hours - Goose (ordinary size) 2 hours - Goose (green) 1-1/2 hours - Duck (old) 1 hour - Duck (young) 35 minutes - Guinea, 6 lbs. 1 hour and 40 minutes - Chicken (large) 1 hour and a half - Chicken (young) 45 minutes - Quail and other small birds 15 minutes - Stews (meat) medium sized 1-1/2 or two hours - Potatoes (Baked) 35 minutes - Sweet (ten minutes less than by the other methods of cookery). - - -TABLE OF MEASUREMENTS. - - 4 teaspoonfuls of liquid 1 tablespoonful - 4 tablespoonfuls of liquid 1/2 gill or 1/4 cupful - 1 tablespoonful of liquid 1/2 ounce - 1 pint of liquid 1 pound - 2 gills of liquid 1 cupful or 1/2 pint - 1 kitchen cupful 1/2 pint - 1 quart sifted pastry flour 1 pound - 4 cupfuls sifted pastry flour 1 quart or 1 pound - 2 rounded tablespoonfuls of flour 1 ounce - 1 rounded tablespoonful granulated sugar 1 ounce - 2 rounded tablespoonfuls of ground spice 1 ounce - 1 heaping tablespoonful powdered sugar 1 ounce - 3 cupfuls cornmeal 1 pound - 1 cupful butter 1/2 pound - 1 pint butter 1 pound - 1 tablespoonful butter 1 ounce - Butter size of an egg 2 ounces - 10 eggs 1 pound - 1 solid pint chopped meat 1 pound - 2 cupfuls granulated sugar 1 pound - 1 pint brown sugar 7 ounces - 2-1/2 cups powdered sugar 1 pound - 1 cupful stemmed raisins 6 ounces - 1 cupful rice 1/2 pound - 1 cupful stemmed raisins 6 ounces - 1 cupful cleaned and dried currants 6 ounces - 1 cupful grated bread crumbs 2 ounces - 8 rounded tablespoonfuls of flour 1 cupful - 8 rounded tablespoonfuls of sugar 1 cupful - 8 rounded tablespoonfuls of butter 1 cupful - 1 common tumbler 1 cupful - 3 tablespoonfuls grated chocolate 1 ounce - 4 gills 1 pint - 2 pints 1 quart - 4 quarts 1 gallon - - - - -CHAPTER IV. - -APPETIZERS AND RELISHES. - - -APPETIZERS play a very important part now-a-days in all up-to-date -establishments and even in modest homes where they are not only employed -as introductory to the course dinner, but as a pleasing accessory to the -afternoon tea service. They are supposed to whet the appetite for the -heavier dishes that follow. In Europe one always finds them. They are -considered very "smart" and as they are but little trouble to prepare in -Paper bag cookery, when one has learned the trick, there is no reason -why the hostess who aims to keep abreast of the times should not make -frequent use of them. At very formal affairs, they are placed on the -service plates after the guests are seated, but usually they are at each -place when the meal is announced. Canapes (which means "toast cushions" -or bouchees, small patties or "bites") with their accompanying spread of -appetizing fish, cheese or potted meats, are newer than the cocktails of -oyster, clam or grape-fruit that used to lead the feast. - - -=Bouchee Cases.=--These are usually made from pastry by covering tiny -but deep patty pans with rich pastry, cutting narrow strips to make the -rim for the cup. Put on a tin in a buttered bag and bake. When cool they -will slip from the pan. They may be made the day before using if -preferred. - -Another way of preparing them is to cut good sized circles of bread; -then with a smaller cutter, scrape out a hollow, spread with butter, -put in the bag and bake ten minutes until browned. When ready to serve, -fill with any mixture desired and serve hot or cold as appetizers or -with the salad course. - -=Bonne Bouchee.=--Make the pastry cases and when ready to serve fill -with pate-de-foie gras, made soft with whipped cream, seasoned with -salt, cayenne or paprika. Decorate each one with an olive or bit of -aspic jelly. - -=Bouchees of Caviare, Olives and Mayonnaise.=--Spread circles or -dominoes of bread with a thin layer of caviare. In the center place a -pitted olive, green or black, with its pit removed and the cavity filled -with minced red peppers. Hold the olive in place with a few drops of -mayonnaise, red or the usual yellow, and put tiny dots of the same about -the border. - -=Bouchees of Sardines.=--Pound one or two boned sardines in a mortar, -together with a small quantity of cheese. Season with salt, pepper and -chili vinegar, and add, if you like, a few chopped oysters. Spread this -mixture on circles of "bagged" bread about the size of a silver dollar, -and add a garnish of hard-boiled yoke of egg, rubbed through a sieve and -a little finely minced parsley. - -=Bouchees of Sausage or Tongue.=--Cover circles of "bagged" bread with -red stars cut from boiled tongue or the red imported sausages. Lay on -the top of each star, log cabin fashion, several tiny lengths of pickled -gherkins and crown with a sprig of watercress. - -=The Making of Canapes.=--Bread two days old is best for the foundation. -Trim free from crusts, then cut in uniform oblongs, diamonds, triangles, -circles or fingers as desired, using for this the cutters that come on -purpose. Butter lightly, spread with the prepared mixture and slip into -the well-greased paper-bag for five minutes just long enough to brown -the toast delicately and heat the savory. - -=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, allowing 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. - -=Roasted Chestnuts.=--Make a cross on the shell of the nut using a sharp -penknife. Put in the oiled bag, dredge lightly with salt, and let cook -twenty minutes giving an occasional shake. - -=Salted Chestnuts.=--Throw into boiling water as many shelled nuts as -desired. Blanch and dry, patting with a soft towel. Then add olive oil -or melted butter to the nuts, allowing a teaspoonful to each cup of nuts -and let them remain in oil half an hour. Dredge with salt, a heaping -teaspoonful to each cup, then put in oiled bag and let them brown in the -oven from 10 to 15 minutes, shaking the bag frequently to keep them from -scorching and make them an even brown. These should be crisp and -delicate. To devil them, add a suspicion of cayenne with the salt. Serve -at dinner after the cheese. - -=Deviled Chestnuts.=--Shell and blanch a quart of chestnuts. Dry -thoroughly, then brown in paper bag in hot olive oil or butter. Have -ready a mixture composed of two tablespoonfuls of chopped mixed pickle, -one tablespoonful Worcestershire sauce, one quarter teaspoonful salt and -a dash of cayenne. Turn this over the hot nuts, and serve at once. - - - - -CHAPTER V. - -SOUP ACCESSORIES. - - -=Bread Sticks.=--IN preparing these, any bread dough may be used, though -that with shortening is preferred. After it is kneaded enough to be -elastic, cut into pieces half the size of an egg, then roll on the -molding board into a stick the size of a pencil and about a foot long. -Lay these strips in the well-greased paper bag, let them rise a little -before putting in the oven, then fasten the bag and bake with a moderate -heat, so they will dry without much browning. - -=Croutons Toasted.=--Slice bread that is stale but not too dry, into -pieces about half an inch thick, cut these slices in uniform cubes and -put in a well-greased bag. Shake occasionally and let toast for ten -minutes. - -=Crisped Crackers.=--Split butter crackers and spread with butter. Put -into the paper bag buttered side up and bake ten minutes. These are -delicious with vegetable soups and in fish chowder and oyster stew. - -=Egg Balls.=--Drop the yolk of four eggs into a cup and set in a pan of -water over the fire. When the yolks are cooked hard and mealy, pound to -a paste and season with an even teaspoonful of salt, a pinch of cayenne -or a more liberal sprinkling of paprika. Mould into balls the size of -grapes, by mixing the yolk of a raw egg with the cooked paste, rolling -lightly in the white of an egg, then in flour. Tuck into a small -buttered bag, fasten, and set in oven for five minutes to become firm. - -=Forcemeat Balls or Quenelles.=--Chop very fine any cold meat you have -on hand, and season with salt, pepper, chopped parsley and a little -onion juice. For one cupful of the prepared meat, beat one egg until -light, stir in with hashed meat and add just enough flour to make -cohesive. Roll in the hands to the size of hickory nuts, put in paper -bag and cook ten minutes. - - - - -CHAPTER VI. - -SHELL FISH. - - -FISH and the paper bag method of cooking, go hand and glove. The thing -that every housewife hates most, particularly in a small apartment, or -in the Winter when it is difficult to get the house thoroughly aired, is -the pervasive odor that announces to every one in the house or block -just what you are going to have for dinner. Bagged, the odor is so -minimized as to be entirely inoffensive. Ten minutes airing after the -bag is opened will be quite sufficient to dissipate every particle of -odor. Furthermore, the fish itself is much more delicate and digestible -with all the flavor of fish and seasoning held in and united in a -harmonious whole. Of course, this presupposes a fresh fish to start -with, or one just out of cold storage, before it has had a chance to -thaw and develope ptomaines. In buying fish, look at the eyes and flesh. -Fish should be firm to the touch. If pressed by the finger the flesh -should rise instantly. There should be no impression left. If fish is -fresh the eyes are bright and the gills red and the scales not easily -rubbed off. Never lay fish directly on artificial ice, say the -fishermen, as the ammonia used in the freezing affects them injuriously. -Shell fish are not so apt to spoil as the other fish. - -The wood cookery dishes will be found of great value in cooking all -kinds of fish in paper bags. In many cases the flavor of the fish is -improved and the fish can always be taken from the bag with ease and -served whole if desired. - -=Clam Pies.=--Line little tins or moulds with paste and put in a layer -of raw clams with a seasoning of butter and pepper. Dredge with flour, -add a spoonful or two of clam juice, cover with the paste, cut a hole in -the top, brush with beaten egg, slip into the bag, fasten and bake -twenty minutes. - -=Roast Clams.=--Scrub the shells clean and slip in the bag. As soon as -the shells open, remove carefully and pour off the extra liquor in as -many small cups as you have persons to serve. Put a cup of the juice to -which a bit of butter and dusting of pepper has been added, in the -center of a soup dish, and arrange the clams around it. With an oyster -fork, the clams may then be removed from the shell, dipped into the -liquor and eaten. Serve very hot with quarters of lemon. - -=Crabs, Soft and Hard.=--While soft shell crabs are too expensive for -the purse of moderate depth, the hard shell crustacean is always in -order and greatly to be desired. Crabs, like all other shell fish, are -best when fresh from their native waters, and the individual who can do -his own crabbing and then eat the fruits of his labor with the flavor of -the sea still with them, has nothing more to be desired from a -gastronomic standpoint. In most markets crabs may be found both alive -and boiled. If alive, keep them in cold water until ready to cook. If -already boiled, use them as soon as possible as they do not keep well -for more than twenty-four hours. When ready to cook live crabs, take up -on a skimmer, handling gingerly so as to avoid a pinch, and drop into a -large kettle of boiling salted water. Cook gently fifteen minutes, or -until a bright red, skim out, and cool, twist off the claws, remove the -upper shell from the under, scrape the spongy portions from the sides, -remove the green portion and wash free from sand. Crack the large claws -and remove the meat. If you are to serve the crab meat in the shells, -wash and dry as many of the upper ones as desired. These preliminaries -attended to, the crabs are ready to use, in any one of a dozen different -ways. - -=Creamed Crabs.=--Remove the meat from a half dozen hard-shelled crabs. -Cook two tablespoonfuls of butter and a tablespoonful of finely chopped -onion until yellow, add two tablespoonfuls of flour, and pour in -gradually a cup of cream. As soon as blended and smooth, add the crab -meat, salt and paprika to season, a tiny grating of nutmeg and a -tablespoonful of sherry wine. Spread on slices of toast, grate a little -cheese on top, put into a bag, seal, set in the oven a moment to heat -through, then serve. - -=Crabs Deviled a la William Penn.=--Boil hard-shelled crabs, then remove -the under part without breaking the upper shell. Take out the crab meat, -add about half the quantity of bread crumbs and some chopped hard boiled -eggs, with salt, cayenne and lemon juice to season. Form into a paste -with a little melted butter and fill the shells. Sift buttered crumbs -over the top, slip in the bag and cook ten minutes in a hot oven. - -=Crab Meat au Gratin.=--Mix the meat from six crabs with a third the -amount finely chopped, sweet, green peppers. Add the yolks of two eggs -beaten with a half cup cream and a little sherry, and toss in a saucepan -until hot and creamy. Put the mixture into the cleaned crab shells or -the little brown ramequins, sprinkle with Parmesan cheese and fine -crumbs; put in bag and crisp in a hot oven. - -=Crab Flakes au Gratin.=--Add to one pint crab flakes, one-half cupful -cream sauce, two tablespoonfuls melted butter and a quarter teaspoonful -paprika. Mix well together, place in a small wood cookery dish or -ramequins, sprinkle the top with toast crumbs and a light sprinkling of -Roman cheese. Put into bags, bake and serve. If any be left over, it -makes a delicious salad served on lettuce with mayonnaise. - -=Lobster Chops.=--Put into a saucepan a heaping tablespoonful of butter -and two very heaping ones of flour. As soon as melted and frothed, add -one cupful of hot milk or cream, and stir until the mixture is smooth -and thick. Season with salt and paprika, take from the fire, add two -cups of the lobster, cut fine, mix well and turn on to a platter to get -as cold as possible. When cold and firm, form into balls, then flatten -into chops, roll in egg, then in cracker crumbs and set away on the ice -until ready to cook. Put in buttered paper bag and cook ten minutes. -When ready to serve, tuck one of the little claws in the small end to -simulate a chop bone and garnish with lemon and parsley. For Sunday -night supper these chops may be cooked early in the day, then simply -re-bagged and heated in the oven for the meal. - -=Coquilles of Lobster.=--Cook two tablespoonfuls of finely chopped onion -in a tablespoonful butter for fifteen minutes. Have ready a cream sauce -made by melting together over the fire a tablespoonful each of butter -and flour, then thinning with a cupful of white stock that has been -cooked with a small bouquet of sweet herbs. Salt and pepper to taste, -and if you like add half a cupful chopped mushrooms and their liquor. -Add to the lightly browned onions two cupfuls finely cut lobster meat, a -tablespoonful minced parsley, one cupful of the made sauce and salt and -paprika. Cook together ten minutes, then put the mixture into the -shells, pour a little of the sauce over each, sprinkle with buttered -bread crumbs, bag, and bake about ten minutes or until they are browned. - -=Lobster in Shells.=--Cut the meat from two cans of lobster into small -pieces. Sprinkle a few bread crumbs and a little salt and pepper over -it. Then put in shells. On each shell put a good sized lump of butter, -two teaspoonfuls of wine, some more salt and pepper and some more bread -crumbs. Put prepared shells in a paper bag, put in a hot oven and cook -ten minutes. - -=Mussels au Gratin.=--Remove and clean the mussels, straining all the -liquor thoroughly. Then make this sauce: Fry two tablespoonfuls of -chopped onions in butter for a few minutes, but do not let them brown; -add about a teaspoonful of flour, and, while the onions are blending, -add the liquor of the mussels, stirring it in slowly. Cook this mixture -for a few minutes; then add a tablespoonful of vinegar, the same -quantity of chopped parsley and pepper and salt to taste. Butter a -shallow earthen or wooden baking dish; in the bottom spread a layer of -the sauce, lay the mussels on top of it and cover them with the balance -of the sauce. Over all this spread a thin coating of breadcrumbs; butter -and bake in bag until they have browned. Serve in the same dish in which -they were baked. - -=Boxed Oysters (Virginia Style).=--Take crusty rolls, cut off the top -and scoop out the hearts leaving them each like a box. Fill the space -with oysters, seasoning with salt, pepper and butter and sprinkling over -them some of the crumb of the roll that you have removed. Put bits of -butter on top, then replace the cover. Set the rolls in the buttered bag -and pour the strained oyster liquor over them. Put into a hot oven and -bake for fifteen minutes. Serve hot. Lemon juice or a little mace is -sometimes used for seasoning the oysters. - -=Spindled Oysters and Bacon.=--For two dozen large oysters have two -dozen thin slices bacon, and a half dozen slices crisp toast. Have ready -a half dozen slender steel skewers. Fill these skewers with alternate -slices of bacon and oysters, running the skewer crosswise through the -eye of the oyster and threading the bacon by one corner, so that each -slice blankets an oyster. Do not crowd. Lay the skewers in a buttered -bag, and cook in a quick oven ten minutes. Lay each spindle with its -contents undisturbed on a slice of toast, pour the drip from the bag -over them and serve at once. - - - - -CHAPTER VII. - -FISH. - - -=Filet of Bass.=--WASH and wipe the filets dry with a clean towel, -trimming away the fins with a pair of large scissors close to the filet. -Dust with salt and lay in a covered dish with a minced onion, the juice -of half a lemon and a bit of finely cut parsley and thyme. Let them -stand half an hour. Twenty minutes before serving wipe dry again, dust -lightly with flour, dip in well-beaten egg, then roll in fine bread -crumbs. When all are prepared, put in greased bag and cook twenty -minutes until a delicate brown. Arrange on a warm dish and serve with -parsley and lemon or sauce tartare. Filets of sole may be cooked in the -same way. - -=Baked Blue Fish.=--Clean thoroughly, cut off head and tail and fill -with a soft bread stuffing. Tie up securely, rub over the outside of the -fish with sweet vegetable oil, sprinkle with salt and pepper, add a -squeeze of lemon juice and slip into the greased bag. Seal and cook from -twenty to forty minutes according to weight. Serve with sliced lemon -rolled in fine cut parsley. - -=A Breakfast Dish of Bloaters.=--Few people know how very nice smoked -and dried fish can be when cooked in a paper bag and seasoned in the -French fashion. Cut off the head and tail of the fish, loosen the skin -at the neck with a knife and holding it firmly between the knife and -finger, pull it off. Split the fish with a sharp knife, remove the -backbone and soak in cold water over night, or if you forget to do that, -for twenty minutes in water nearly at the boiling point. Arrange the -filets in a wooden baking dish, cover with milk, dot with bits of -butter, put in bag and bake in a hot oven for fifteen minutes. Garnish -with a little finely chopped parsley or sprigs of water cress and serve -with paper-bag baked potatoes. On a cool morning there are few more -appetizing breakfast dishes, while its cheapness puts it within the -reach of the most impecunious. For a change the filets may be baked in -buttered paper cases or cooked au gratin still in paper bags. - -=Cat Fish.=--For the small sized cat fish--clean, wash, dry well, salt -and pepper inside and out, then grease well with butter or vegetable oil -and roll in fine, sifted bread crumbs or corn meal. Lay in a -well-greased bag on thin sliced bacon, put a few more slices of bacon on -top. Seal and cook half an hour. - -=Codfish Cones.=--"Pick up" enough salt codfish to make two cupfuls of -the shreds. Cover with cold water and let stand for two hours, then -drain, make a cream sauce, using two level tablespoonfuls each butter -and flour, and one cupful of hot milk. Mash and season enough hot boiled -potatoes to measure two cupfuls, add sauce and fish and beat well with a -fork. Shape in small cones, brush with melted butter, dredge with fine -bread crumbs and put in a paper bag. Cook ten minutes. If desired some -thin slices of bacon can be cooked at the same time in a separate bag -and be used as a garnish for the cones. - -=Codfish a la Creme.=--Cook the fish first in boiling salted water which -has been very slightly acidulated with vinegar. Let it cook until the -flesh separates from the bones. After draining thoroughly and removing -the skin and bones, break the flesh into large flakes. Pour a highly -seasoned white sauce over it. It may now be cooked in a wooden baking -dish in the bag, or it may be prepared as follows: Press it into the -form of an oblong mould, using only just enough sauce to hold the flakes -together. Not as much sauce is needed as when the fish is browned in a -baking dish. Brush the top liberally with melted butter, sprinkle with -rolled cracker crumbs. Put the mold in a paper bag in the oven, and let -the fish acquire a nutty, crisp crust. Send to the table garnished with -lemon and parsley or thin slices of tomato and a few sprays of water -cress. - -=Paper Bagged Eels.=--Eels may be cooked in a paper bag without growing -as hard as they are apt to do as ordinarily treated. Allow one-half -pound of eels (after they are dressed) to a person. Wash them -thoroughly, removing all blood from slit in eels. Cut in two-inch -pieces, put in a dish and sprinkle a teaspoonful of salt to every pound -over them. Now pour over them boiling water, enough to cover well, and -let stand until water is cold. Pour water off and leave eels where they -will drain until nearly dry. Take sufficient Indian meal to roll them -in, add a little pepper to it and roll each piece until well covered. -Place in a well-greased bag and cook about twenty minutes, when they -will be a rich brown, thoroughly cooked and deliciously juicy. - -=Flounder a la Meuniere.=--Chop a small shallot and mix with a -teaspoonful of anchovy paste, a squeeze of lemon juice, an ounce of -butter, a little chopped parsley, a dash of cayenne, salt and pepper to -taste. Put the fish with the seasoning inside of a well-buttered bag, -after dredging the fish with flour. Pour a tablespoonful of melted -butter over the fish, seal up and cook. A two-pound fish, whole, -requires thirty minutes. The same weight of filets cook in eight -minutes. - -=Filets of Flounder.=--Remove the filets from a medium sized flounder -and cut each filet in two. Season with salt and pepper and a few drops -of lemon juice and fold each filet in two or roll up skin side inwards. -Put a small piece of butter, or a teaspoonful of vegetable oil on top of -each and place carefully in the well-greased bag. Seal the mouth of the -bag, and cook about ten minutes on the wire grid in a hot oven. - -Remove from the bag, lift carefully on to a hot platter, garnish with -water cress or parslied lemon slices and serve. - -=Finnan Haddie.=--Pick out a fish that is thick through the centre, -weighing about two pounds. Soak in cold water, after washing well, for -an hour. Brush all over with melted butter, dredge with flour, put in a -well-buttered bag, skin side down, dot with butter and pour over it a -cup of hot milk. Seal securely and bake in a very hot oven twenty -minutes. The fish may be served whole, or flaked--free from bones and -skin--and served with cream sauce. - -=Finnan Haddie.=--Prepare in the regular way, lay in wood cookery dish, -skin side down, season with bits of butter, add a small cupful of warm -milk, put in bag and seal. Bake twenty-five minutes and serve from the -dish with cream sauce. This eliminates the washing of dishes with the -strong fishy odor. - -=Fish Cakes.=--Use for this two cupfuls cold fish freed from skin and -bones and chopped fine, and the same amount of cooked, seasoned and -mashed potatoes. Mix well, season with salt and pepper, add two -tablespoonfuls vegetable oil or melted butter and two tablespoonfuls of -milk. Whip the mixture until as "light as feathers." Shape into small, -flat cakes of even size. Beat up an egg on a plate, then egg the cakes -and roll deftly in the finest of sifted bread crumbs and again shape. -Put in well-greased bag, seal and put in a hot oven. Cook about twenty -minutes. - -=New England Fish Pie.=--Have a pound of cod steak boned and cut in -pieces. Roll each piece in slightly salted flour, and season with -paprika or white pepper. Lay in the well-greased bag and put on top of -the fish a layer of oysters with their juice and a squeeze of lemon -juice. Sprinkle with a layer of finely rolled and buttered cracker -crumbs, dot with a few bits of butter, seal the bag and bake slowly -fifteen minutes. Have ready some hot mashed potato well seasoned with -cream and butter. Take the grid and bag from the oven, tear off the top -of the bag, spread the potato over the fish like a crust, brush over -with a little milk mixed with a portion of an egg yolk and set back in -oven for five minutes to brown and glaze, turning the grid with the bag -twice during the cooking. Cut open the bag, put the fish balls on a hot -platter, garnish and serve plain with a tomato sauce. - -=Fish Souffle.=--One pint of boiled halibut or other delicate fish, -freed from bones and skin and mashed to a pulp. Season with one small -teaspoonful of salt, a dash of pepper, and one teaspoonful of onion -juice. Melt a large tablespoonful of butter in a saucepan, and cook in -it for three minutes a tablespoonful of flour. Add slowly a cupful of -milk and the seasoned fish pulp. Beat two eggs thoroughly and add the -fish to them. Pour all into bag, seal and bake twenty minutes in a -moderate oven, half an hour. - -=Planked Fish Bag-Cooked.=--Planked fish responds beautifully to the -paper-bag treatment, and there is no better way of developing the -distinctive flavor of any of the delicate white-meated fish. The plank -however should not be as thick as that usually required. It must be of -hard-wood, hickory, cherry, live oak, cedar or ash--well seasoned and -sawed about a half inch in thickness, rounded and tapered at one end -like an ironing board. This to accommodate the tail of the fish. If -cooking small fish use the oval wood cooking dishes made of maple wood. - -Make it very hot in the oven or under the gas flame, then grease well -with vegetable oil, olive or the refined cotton seed, and lay on it the -fish cleaned, split down the back, seasoned, oiled all over with the -sweetest of vegetable oils or butter and spread out as flat as possible -with the skin side next to the hot board. Slip into the greased bag and -fasten tightly. If you use the gas oven for planking your fish, as most -of us do, turn on both burners until the oven is very hot. Then set in -the fish with a trivet under the bag the same as if you were cooking -without the plank. - -Bake from thirty to forty-five minutes, then serve piping hot on the -plank which has been taken out of the bag, set on a big japanned tray -and garnished with hot mashed potato pressed through a tube in rose -fashion at regular intervals, alternating with mounds of peas or carrot -dice, sprigs of watercress or parsley and thin slices of lemon rolled in -fine minced parsley. Accompany with sauce tartare or parsley butter. - -=Halibut a la Poulette.=--Take two pounds of halibut, arrange in -filets, freeing from skin and bone; then cut into narrow strips. Season -with salt, pepper and lemon juice; cut two onions in slices and lay on -the filets, then set away for half an hour. At the end of this time have -ready one-third cup melted butter or refined vegetable oil. Dip the -filets in this, roll, skewer into shape and dredge with flour. Arrange -in a well-buttered bag, seal and bake twenty minutes in a moderate oven. -Serve with white sauce and two hard boiled eggs, sliced for a garnish. - -=Herring au Gratin.=--Soak and filet the herring. Butter a bag and strew -the bottom with the bread crumbs well-buttered, a layer of grated cheese -and a little minced chives or parsley. Sprinkle with pepper and lay in -the filets of herring, plain or alternately with sliced tomato. Cover -with more crumbs, parsley, cheese and butter, close the bag, and bake -fifteen minutes until a good brown. - -=Herrings With Herbs.=--Take four dried herrings, bone them, fill the -cavities with a little (about half a teaspoonful to each fish) finely -minced shallot or chives, and parsley. Add a few fresh breadcrumbs and -tiny bits of butter. If liked, a tiny grate of nutmeg may be added as -well as a good dust of pepper. Put into a well-greased bag and bake in -the oven for ten minutes. Dish up and serve as hot as possible. Other -dried fish are excellent prepared in the same way. - -=Kedgeree.=--Mix one cup of shredded fish with one cupful of boiled -rice, tender and well drained. Put into a well-buttered wooden baking -dish, while you prepare the sauce. Put into a saucepan one tablespoonful -each of butter and flour and as soon as melted and "bubbly," add one cup -of hot milk. Stir until smooth and thick, season with salt and pepper, -take from the fire, add the yolks of two hard-boiled eggs, that have -been rubbed through a sieve, pour over the rice and fish. Put the dish -in a well-buttered bag and set in the oven until thoroughly hot and -delicately browned. - -=Kippered Mackerel With Fine Herbs.=--Cut salt mackerel into filets, lay -them in a deep earthen dish and cover with boiling water. Leave in water -half a minute. Take out, wipe dry, dust with coarse black pepper and put -on top of each filet half a teaspoonful of minced parsley and chives or -onion and a bit of butter the size of a small walnut. Grease a bag well, -put in the filets; seal and cook for twenty minutes in a hot oven. Serve -hot, with brown bread and butter. - -=Salmon Loaf.=--Mince one can of salmon, removing all bits of bone. Add -to it a cupful fine, stale bread crumbs, two beaten eggs, a half cupful -milk and salt, pepper, parsley and lemon juice to season. Put in a -wooden mould in a buttered bag and bake or steam for half an hour. Turn -out and serve hot with a white or Hollandaise sauce. - -=Scalloped Salmon.=--Put a layer of soft grated bread crumbs in the -bottom of a wooden baking dish that has been well-buttered. Sprinkle the -bread crumbs with salt, pepper and bits of butter. Cover with a layer of -flaked salmon, seasoning with salt and pepper and pouring in some of the -oil and liquor from the can. Over this spread another layer of the -seasoned crumbs, then more salmon and so on until the dish is filled. -Let the last layer be of buttered crumbs moistening slightly with a -little milk. Spread a little soft butter over the surface and bake in a -buttered bag for half an hour in a hot oven to a rich brown. - -=Salmon Souffle.=--Put two tablespoonfuls of butter in a saucepan and -melt without browning. Add one tablespoonful of flour, stir until -blended, then pour in one cup of warm milk. When thickened and smooth, -add the yolk of one egg, one cup of salmon flaked, a tablespoonful of -cream and a tiny bit of essence of anchovy and pepper to season. Mix -carefully and well, fold in the white of one egg beaten until stiff and -dry; then fill ramekins or wooden dish three-quarters full. Put in a bag -and brown in a quick oven. Serve very hot. Chopped parsley may be added -if desired. - -=Baked Shad.=--In dressing the fish, cut as small an opening as -possible. Wash well, dry and fill with a dressing made in this way. Pour -over one cupful dry bread crumbs enough cold water or milk to moisten. -Add a teaspoonful melted butter, and a teaspoonful minced parsley. Mix -thoroughly and fill the fish, sewing or skewering the opening together. -Use a wood cookery dish and put into a buttered bag two or three slices -of wafer-thin salt pork and having salted and peppered the outside of -the fish lay carefully on top the sliced pork. Lay as many more thin -slices on top of the fish, or wipe over with olive oil. Seal, set in the -oven and bake three-quarters of an hour in a moderate oven. Serve with -sauce tartare or a good brown sauce enriched with a small glass of -Madeira. - -=Shad Roe.=--As soon as the fish comes from the water or market, plunge -the roe into boiling salted water to which a tablespoonful of lemon -juice or vinegar has been added. Cook gently about ten minutes, lift out -with a skimmer and slip into a bowl of ice water to become firm. When -ready to cook, split lengthwise if plump and full, brush over with olive -oil, melted butter or refined cotton seed oil, and tuck at once into -the well-greased bag. Some cooks prefer to dust the roe with fine bread -crumbs, lay into beaten egg, then dust once more with sifted crumbs -before "bagging". Serve simply with lemon and cress, with sauce tartare -or mayonnaise, or with a sauce prepared as follows: Put into a saucepan -two tablespoonfuls butter or olive oil, one tablespoonful lemon juice, -and chopped parsley, and a teaspoonful Worcestershire sauce. Heat to the -boiling point and pour over the roe. - -=Smelts.=--Smelts skewered in rings, using a wooden toothpick to hold -heads and tails together, dipped in milk, well floured and fried in deep -fat, make an attractive fish course. The use of a wood cookery dish here -is strongly recommended. The skewer can be removed before serving, as -the fish will usually keep its shape. Garnish the plate on which the -fish are served with cress and slices of lemon rolled in finely minced -parsley. If the smelts are to furnish the main part of the meal, pile -them in the center of a hot platter and surround with a border of mashed -potato, or mound the potato and circle with the fish for a border. - -=Bagged Weak Fish.=--Well grease a bag, with butter or vegetable oil. -Prepare a weak fish as for frying by seasoning with salt, pepper and -dredging well with flour. Rub melted butter on both sides, place it in -the bag, skin side down, lightly dredge the upper side again with flour -and dot with butter. Peel and cut an onion in half, put in the bag but -not on the fish. Close the bag, seal and cook on the wire rack or -broiler in a hot oven for twenty-five minutes. - -=White Fish Planked.=--Remove the head and tail and bone of the fish. -Wash carefully and place in wooden cookery dish, skin side down. Season -with salt, pepper, bits of butter and chopped onion. Roll a half dozen -oysters in cracker crumbs, place on top of fish, and put the dish in the -bag. Bake forty minutes. Set the wooden dish on a hot platter and serve. -The skin of the fish and remnants can be left in the dish which can then -be thrown away. Halibut and mackerel are especially fine when prepared -in these wood cookery dishes as it holds them intact in process of -cooking and serving. - - - - -CHAPTER VIII. - -FISH SAUCE. - - -=Anchovy Sauce.=--POUND three anchovies smooth with three spoonfuls of -butter, add two teaspoonfuls of vinegar and a quarter of a cupful of -water. Bring to the boil and thicken with a tablespoonful of flour -rubbed smooth in a little cold water. Strain through a sieve and serve -hot. - -=Quick Bearnaise Sauce.=--Beat the yolks of four eggs with four -tablespoonfuls of oil and four of water. Add a cupful of boiling water -and cook slowly until thick and smooth. Take from the fire and add -minced onion, capers, olives, pickles and parsley and a little tarragon -vinegar. - -=Bearnaise Sauce.=--This calls for four small, chopped shallots, one -branch of chopped tarragon, two tablespoonfuls of wine vinegar, two raw -egg yolks, two and a half ounces of hot melted butter, half a -teaspoonful of chopped parsley and a teaspoonful of pepper. Put the -shallots, vinegar, tarragon and pepper in a saucepan and let it stand on -a slow fire until its contents are reduced to one-half their original -quantity. Squeeze the mixture through a cloth into another saucepan. Add -the egg yolks and beat the mixture four minutes without allowing it to -boil. Then add the melted butter very gradually, still keeping the pan -where there is no danger of boiling. Season with a saltspoonful of salt -and a half saltspoonful of cayenne pepper. It is well to make the last -an extremely scanty portion, as more may be added if desired, but none -can be removed. Stir all again quite thoroughly for a minute. Add the -parsley and serve. - -=Brown Sauce.=--Brown two tablespoonfuls of flour in butter. Add two -cupfuls of milk or cream and cook until thick, stirring constantly. - -=Curry Sauce.=--Fry a tablespoonful of chopped onion in butter and add a -tablespoonful of flour, mixed with a teaspoonful of curry powder. Mix -thoroughly, add one cupful of cold water, and cook until thick, stirring -constantly. Take from the fire, season with salt and onion juice and -serve hot. - -=Egg Sauce.=--Mix a half cup of butter, a tablespoonful of flour, and a -cupful of boiling water and set the sauce pan on the stove. Stir until -thickened, seasoning with salt and pepper. Add two hard boiled eggs, -chopped fine, and serve. - -=Sauce Hollandaise.=--This is really a warm mayonnaise, using butter -instead of vegetable oil. It is the best sauce for serving with salmon -or other boiled fish if you desire it hot. It requires a quarter pound -butter, half a lemon, the yolks of two eggs, a little salt and a half -teaspoonful white pepper. The secret of its successful making is to -preserve an even temperature. The sauce should not approach the boiling -point, as the eggs would cook and the sauce curdle. Put the eggs in a -small saucepan and add the butter, gradually stirring constantly with a -wooden spoon. It will soon thicken like a mayonnaise. When the butter is -all in, add salt and pepper and lastly the lemon juice, stirring until -well mixed. If the sauce becomes thick, add a little stock or hot -water. Surround the fish with parsley and slices of lemon and serve the -sauce in a bowl. A few sliced cucumbers should be served with fish. - -=Egg Sauce Made From the Hollandaise.=--Egg sauce may be made from the -Hollandaise by sprinkling with two finely chopped hard boiled eggs and a -teaspoonful of parsley. - -=Lobster Sauce.=--This is delicious with any white fleshed fish. Its -foundation is Hollandaise sauce, which is also the foundation of most of -the fish sauces. To make it, stir together one tablespoonful of butter, -a few drops of onion juice, a bit of bay leaf (not too much), pepper to -season, and the juice of a half lemon. Add a half cup of white stock or -hot water and set the bowl containing the mixture in a pan of hot water -and stir until the butter melts. As soon as very hot, take from the fire -and stir a little of the mixture in the well-beaten yolks of one and -one-half eggs, then add the rest of the sauce and return to the fire. -Stir constantly for five minutes or until thickened. Add a teaspoonful -of butter, half the pounded coral of a lobster and a tablespoonful of -chopped lobster meat. - -=Maitre d'Hotel Butter.=--This is perhaps the simplest and best sauce to -serve on fried or broiled fish. To make it, beat a heaping tablespoonful -of butter to a cream in a warm bowl; add the juice of a lemon, a half -teaspoonful of salt and two teaspoonfuls of minced parsley. A grating of -nutmeg or bit of chives is sometimes added. If placed on the ice this -can be kept on hand a week or more. It is also excellent spread over a -juicy steak. - -=Sauce for Broiled Shad a la Murray.=--Fry the milts, and while hot mash -with butter, a tablespoonful minced parsley and a teaspoonful of lemon -juice. Season lightly with salt and pepper and spread over the fish when -removed from the bag. Set in the oven one moment, then serve. - -=Parsley Butter.=--To make this delectable fish sauce, mix one ounce -fresh butter with a teaspoonful each chopped parsley and lemon juice, -half teaspoonful chopped mixed tarragon and cress or chervil and salt -and pepper to season. Spread on a plate, set on the ice until cold then -shape into pats. This is nice with any fish. - -=Sauce Tartare.=--This is one of the standbys that no housekeeper liable -to the unexpected appearance of guests should be without. It can be used -in an emergency for so many different things. It is delicious with fish, -cold or hot, broiled or deviled chicken, tongue, beef, cauliflower or -potato salad. It is easy to make, the only essentials being good -materials, everything cold, and the oil added very slowly at first. -After that it may be poured in in larger quantities and more frequently. -Mix in a small bowl one half teaspoonful dry mustard, the same amount -each powdered sugar and salt, and a quarter teaspoonful cayenne. Add the -yolks of two fresh eggs, and stir. Measure out a cupful of olive oil and -add a few drops at a time, stirring until it thickens. If it begins to -thicken too much to stir easily, thin with a little lemon juice, adding -oil and lemon alternately until you have used all the oil and two -tablespoonfuls of lemon juice. Lastly beat in two tablespoonfuls of -tarragon or other vinegar. This gives the regular mayonnaise, which -should be smooth and thick. Now to make it into sauce tartare, add one -teaspoonful finely chopped onion or onion juice, a tablespoonful of -chopped pickle, capers, olives and parsley, in any proportion desired. -You may use simply the sour cucumber pickle or part pickle and olives, -capers, etc. This may be kept for a number of days in cold weather by -keeping in glass and in a cool place. - - - - -CHAPTER IX. - -POULTRY AND GAME. - - -=Capon.=--CAPON is the best of all poultry, having been specially -treated and fattened for the table. They can be distinguished in the -market by the head, tail and wing feathers being left intact. They are -always high in price and considered great luxuries. They are cooked the -same as chicken. If to be stuffed, choose a delicate dressing like -oysters or chestnuts. Cut the neck off short and remove the oil bag from -the root of the tail. Singe carefully, pluck out every lingering pin -feather, wash quickly with a rough, clean cloth and warm--not -hot--water; dash cold water over it, let drain, then wipe carefully with -a soft, damp cloth inside and out. Salt lightly inside and dust with -pepper, stuff with whatever dressing you elect to have, truss, fasten -thin slices of bacon or salt pork over the breast and thighs, grease the -entire body liberally with soft butter or vegetable oils, put into a -loose fitting well-greased bag, breast down, seal, lay on a trivet, set -on broiler in hot oven, let cook till bag corners turn very brown, then -slack heat one-half, or even a little more if the heat is fierce, and -cook from an hour and a half to an hour and three-quarters. The capon -should be a golden brown all over, except on the back where it touches -the bag and underneath the bacon slices. But it will be as well done -everywhere as in the brown part. Cook the liver, gizzard and neck in a -small separate bag, wrapping each in a slice of bacon and seasoning -them with salt and pepper. Add a very little water, seal and put on to -cook less than an hour before dinner time. The slow heat will make them -very tender. Cooked with capon, they would be overdone. Serve with sweet -potatoes Southern style, or baked apples slightly sweetened. - -=Chicken with Parsnips.=--Wash, parboil and scrape a quart of tender -parsnips. Split a Spring chicken down the back and lay in a buttered -bag, skin side up. Arrange the sliced parsnips around the chicken, -sprinkle with salt and pepper, dot with bits of butter until a half cup -has been used, and top with two or three thin slices of fat, salt pork. -Put a half cup hot water in the bag and bake to a delicate brown. Put -the chicken on a hot platter and arrange the parsnips around it. Make a -cream gravy from the drippings in the bag and serve with mashed -potatoes, currant jelly and beet greens. - -=Chicken a la Baltimore.=--Take two small Spring chickens, prepare as -for broiling, but cut into joints. Wipe dry, season well with salt and -pepper, dip into beaten egg, then cover well with bread crumbs. Place in -a well-buttered bag, pour a little melted butter or oil over them and -bake in the oven twenty or twenty-five minutes. Serve with cream sauce -and garnish with thin, crisped slices of bacon and tiny corn oysters. - -=Chicken Croquettes.=--This may be made from left-over cooked chicken or -from canned chicken. For a dozen croquettes allow one cupful of solid -meat chopped fine, a cupful of cream sauce, made by cooking together -four tablespoonfuls of butter and two of flour, then stirring in a scant -cupful of hot milk and cooking until smooth and thick. Combine chicken -and sauce, season with half a teaspoonful each plain and celery salt, a -teaspoonful of onion juice, a little lemon juice and chopped parsley. -Mix thoroughly, then set the mixture away to cool. When cool and stiff -roll in finely powdered bread crumbs so that every bit of the chicken is -covered and shape into cones, cutlets or cylinders. Have ready a beaten -egg to which a scant tablespoonful of milk has been added, dip the -croquettes in this, drain well, roll in crumbs again, and again set -aside to cool and stiffen. When ready to cook, slip in well-buttered bag -and bake in a hot oven twenty minutes. - -=Paper Bagged Chicken.=--Split the chicken down the middle of the back, -spread flat, and put a skewer in each side to prevent it from curling. -Beat up a very fresh egg, with a pinch of salt, black pepper to taste, -an ounce of melted butter, a teaspoonful of Worcestershire sauce or -something similar and a teaspoonful of made mustard. Mix well. With a -brush glaze the chicken with the mixture. Place in a greased bag with -bread crumbs around and over it. Be careful that the skewers do not tear -the bag. Seal up tight and cook from thirty-five to forty minutes in a -very hot oven. - -=Chicken Pie.=--Disjoint two chickens and cook until tender in just -enough water to cover. Remove all the thick skin and the largest bones. -Line a baking dish with good paste, pack the chicken in layers and dust -each with salt, pepper and flour. Pour in enough of the chicken liquor -to come nearly to the top; lay on a tablespoon of butter and cover with -a crust after cutting out a piece as large as the top of a small cup. -Moisten the edges and press together, then ornament the top with leaves -cut from the trimmings of paste. Bag and bake in a quick oven. - -=Paste for Chicken Pie.=--Sift five level teaspoons of baking powder and -one level teaspoon of salt with four cups of flour and rub in one cup of -butter until like coarse meal. Mix with nearly two cups of milk or -enough to make a dough that can be rolled out. This makes a more -hygienic crust than where no baking powder is used. - -=Chicken Rissoles.=--Chop fine two cupfuls chicken and dressing or any -scraps left. Add two spoonfuls mashed potato, the beaten yolk of one -egg, salt and pepper to season. Roll in balls, dip in beaten egg yolk, -then in fine bread crumbs and place in paper bag. Bake twenty minutes. - -=Roast Chicken.=--Cover the breast of the fowl or chicken with butter, -drippings, or any refined vegetable oil or tie a piece of fat bacon over -it. Place in a bag and set on broiler in a hot oven. Allow twenty-five -minutes for a small Spring chicken, thirty-five minutes for a large -fowl, forty-five to fifty minutes (according to size) for stuffed -poultry in a moderate oven. - -=Saute of Chicken With Mushrooms.=--Cut a young, tender chicken into -joints, trim off all projecting bones, season with salt and pepper--not -too highly--and brush over with melted butter. Put into a well-buttered -wooden cook dish, with eight or twelve small mushrooms, cut in slices. -Add a pinch of herbs, a very small onion, and a half gill of good white -stock. Seal bag tight, give ten minutes in a very hot oven, then thirty -in moderate heat. Take up on a hot dish and keep hot, while you make the -gravy. Take for the gravy the hot liquor from the bag, put it in a bowl -with the yolk of an egg beaten up in half a gill of cream. Stir hard -over hot water, but do not let boil. When thoroughly blended, pour over -the chicken, garnish with chopped parsley, a few mushroom heads and half -moons of crisp puff paste. Serve as hot as possible. - -=Smothered Chicken.=--Have a good sized broiler cut into joints, taking -care not to leave sharp bones projecting. Salt and pepper them lightly, -dredge with flour and lay in a well-greased bag upon thin slices of -bacon. Cover the chicken with more bacon slices, taking care to keep the -chicken spread rather flat. Add a tablespoonful of water or a couple of -peeled and sliced tomatoes. Shreds of green pepper add somewhat of -flavor to the tomatoes. Seal in a bag and cook for forty minutes, -slacking the heat almost half after the first five minutes. Serve on a -hot dish with gravy from the bag. - -=Ducks With Banana Dressing.=--Wash with cold salt water inside and out, -drain, wipe dry and season lightly with salt and pepper. Make a dressing -of toasted bread crumbs mixed with an equal quantity of banana. Cut in -small pieces, well seasoned with chopped celery, salt and pepper. Stuff, -truss, grease all over and tie slices of bacon over the breast. Put in a -well-greased bag, add the juice of a lemon, and a wine glass of sherry. -Seal and put in a very hot oven. At the end of fifteen minutes reduce -heat one-half and cook for fifty minutes longer. - -=Canvas Backs.=--Draw the ducks as soon as they are received, pluck, -singe and wipe them with a damp cloth, but under no conditions wash -them. When ready to cook, truss, dust lightly with pepper, and salt and -spread them thickly with butter or vegetable oil. A very slight dusting -of flour should be given when they are put into the oven. After -eighteen minutes of intense heat they are ready to serve, accompanied by -toasted hominy and black currant jelly. - -=Chicken, Italian Style.=--Chop fine one onion, one small carrot, a -stick of celery and a sprig of parsley. Place in the bottom of one of -the wooden cookery dishes and season with salt, pepper and two -tablespoonfuls of olive oil. Lay a good sized broiling chicken cut into -joints on top of the vegetables, and around the chicken a half dozen -dried mushrooms that have been soaked for fifteen minutes in cold water. -Put in paper bag, seal and bake forty-five minutes. Remove chicken to -hot platter, add a little tomato sauce to the vegetables and stock -remaining in the dish, pour over the chicken and serve. - -=Roast Wild Duck.=--If these come from salt marshes, and have therefore -a fishy taste, pick, dress, scald a moment in boiling salt water, then -put in very cold water for half an hour. Drain, wipe dry and having cut -a lemon in half rub all over inside and out with the juice and pulp. -Then grease the outside of the duck with vegetable oil or butter, salt -very lightly and put in greased bag. Seal and roast in a moderate oven -for an hour. Serve with paper bag baked potatoes, tart jelly and -pickles. - -=Roast Wild Duck No. 2.=--Clean and singe your duck; have a dish with -boiling water enough to cover same, in which you put a tablespoonful of -salt and a little carrot; parboil for only five minutes; then take out -and dry. Have apples peeled and cut in quarters; stuff the duck with -them. Slice bacon and wrap about four slices around it, tied with a -string, lay in a buttered bag with a teacupful of water and a little -salt and pepper and roast in a very hot oven for an hour. Make a gravy -from the drippings in bag thickened slightly and seasoned with lemon -juice, a little curry powder and any good sauce. - -=Roast Wild Duck, Ohio Style.=--Dress the duck as usual, then stuff with -one quart of sauer kraut mixed with one sweet apple sliced and a few -mixed spices to season. Place two stalks of celery in one of the wooden -cookery dishes, lay the duck on top, place in bag. Seal and bake in a -moderate oven for an hour and a half. - -=Frogs' Legs.=--Scald the legs in boiling hot water for a minute or two, -drain and wipe them dry, sprinkle with salt and pepper, dip in beaten -egg, roll in cracker crumbs and put in a well-greased bag. The use of a -wood cookery dish is recommended. Bake fifteen minutes in a hot oven. -Serve hot with points of toast and slices of lemon placed around the -platter. - -=Paper Bag Roast Goose.=--For roasting, a goose should preferably be -scarcely passed the gosling period, not more than a year old at the -most. Its wings should be supple and tender at the pinions, its breast -bone soft and pliable. Its feet smooth and yellow, and its fat white and -soft. Before drawing, singe the bird, then give it a thorough bath with -soapsuds and a soft scrubbing brush. The skin is so oily that cold water -would make no impression, and the skin is bound to be full of dust. When -purification is complete, rinse thoroughly in clear cold water, then dry -and draw. Wash the inside quickly with clear water to which a little -baking soda has been added, then rinse and wipe. The Germans are partial -to a stuffing made of equal parts of bread crumbs, chopped apples, -seeded raisins and boiled onions well seasoned with salt, pepper and -butter. Americans as a rule give the preference to a potato stuffing -made of mashed potato highly seasoned with onion, salt, pepper and a -little butter and sage. The yolks of two eggs allowed to each pint of -potato makes the dressing richer. Before trussing the goose, remove all -the extra fat. This should be saved and tried out later for that -sovereign remedy for croup,--"goose grease." It is of no value, however, -in cooking and if left in the bird, gives a coarse, rank flavor. Season -the goose on the inside with salt and pepper, then stuff and truss it -into shape like a turkey. Rub over lightly with vegetable oil or butter, -or cover the breast with several thin slices of fat salt pork. This -keeps the skin moist. Put into a well-greased bag of goodly proportions, -or better still, two bags, add a tablespoonful of cold water, seal and -set in a very hot oven for fifteen minutes. Then reduce the heat about -half and cook until done, allowing twenty-two minutes to the pound. -Serve with apples baked in a bag, mashed turnips or squash and hot corn -bread that can also be cooked in a bag. - -=Sage and Potato Stuffing.=--Should you give the preference to the -old-fashioned potato-and-sage stuffing, such as your grandmother used to -make, fashion it in this way: peel and boil for half an hour a half -dozen good-sized potatoes. Mash well and season with one tablespoonful -salt, and a teaspoonful pepper, two tablespoonfuls of white onions -minced fine, and cooked in a tablespoonful of butter and a teaspoonful -of sage. Mix lightly and stuff. - -=Bag Roasted Young Guinea Fowl.=--It is but a few years ago -comparatively that the excellence of the guinea fowl for the table was -duly recognized. Most people were afraid to try them. Now the guinea is -not only being served in all the best restaurants, but in many private -homes as well. While the young guineas make the choicest eating, the old -birds are not to be despised. In stuffing the guinea any approved turkey -stuffing may be used, the accompaniments being as with turkey, giblet -gravy and cranberry sauce. In roasting a very little water goes into the -bag, instead thin pieces of fat, salt pork are skewered across the -breast and around the drum sticks. - -=Bag Broiled Young Guinea Hen.=--For bag broiling, split down the back -and flatten. Brush over with vegetable oil or melted butter, put in -buttered bag and bake in gas oven or hot coal oven. Lay on a hot -platter, season with salt and pepper, spread with a rounding -tablespoonful butter stirred with a tablespoonful finely minced parsley, -garnish with watercress and little moulds or spoonfuls of cranberry -jelly and serve. - -=Quail.=--As for cooking quail there is no better way than to roast them -plain, with plenty of red pepper and a little salt. For those who -prefer, an excellent way is to serve them with bacon, which supplies the -fat which all game birds lack. - -Take a half dozen quail, wipe with a damp cloth, split them and break -the leg bones. Mix together a teaspoonful of pure olive or cotton seed -oil, a dash of cayenne and a tiny bit of salt. Brush the birds with this -mixture and put in well-greased bag, seal, put in oven and roast fifteen -minutes. Arrange six slices of delicately browned toast on a hot -platter, place the birds on the slices and baste with a mixture of good -butter, minced parsley and the juice of a half dozen lemons. Garnish -with slices of crisped bacon and watercress. - -=Quail No. 2.=--Place four quail in a wooden dish with a link of sausage -between the birds and a strip of bacon laid on each. Put in bag, seal, -and bake twenty-five minutes. - -=Stuffed Quail.=--Put into each bird a half prune or fat raisin, with a -bit of butter and a few well seasoned bread crumbs. Wrap each bird in a -slice of bacon, fastening with string or tooth picks and put in -well-buttered bag. Seal and place on broiler and bake about twenty-five -minutes, reducing the heat during the last half of the time. - -=Rabbit Cookery.=--In selecting a rabbit the principal thing is to find -out the age and also how long hung. A rabbit should be ripe but not -gamy. Unless in cold storage, they should not be kept for more than two -or three days. The age of a rabbit may be determined by testing the paw. -If there is a little nut there and the paw may be broken readily between -the thumb and finger the rabbit is young. If the nut has disappeared and -the paw resists pressure, the rabbit is too venerable for anything but a -stew. In dressing a rabbit there is a little secret that enables the -cook to dispose of the gamy odor that so many object to. If the thin, -muscular membrane that extends from the flank over the intestines is -carefully removed before cooking, the strong flavor will go with it, -leaving the flesh delightfully sweet. The gall bladder in the liver must -also be removed with extreme care, so as not to break it. - -=Barbecued Rabbit.=--Open plump young rabbits all the way down the under -side, wash and clean thoroughly. Lay out flat in a pan of salt and water -for an hour, with a weighted plate or saucer on top to hold under the -water. Wipe dry and gash across the backbone in eight or ten places and -having brushed it over with olive oil or melted butter, bag and bake in -a hot oven forty-five minutes. - -Lay on a hot dish, season with salt, pepper and plenty of melted butter, -then set in the oven for the butter to soak in. Heat in a small cup two -tablespoonfuls vinegar with one of made mustard and brush over the -rabbit while boiling hot. Garnish with parsley and watercress and serve -alone or with a currant jelly sauce. - -=Roast Rabbit.=--Stuff, truss, dredge with flour and rub all over with -vegetable oil, soft butter or good drippings. Season lightly with salt -and paprika or black pepper, place in wood cookery dish in well-greased -bag, seal and place in hot oven. Allow fifty minutes, reducing the heat -at the end of the first twenty minutes. - -=Roast Rabbit No. 2.=--For an older rabbit, put into a stew kettle whole -without dividing the pieces from the body. Pour in one quart of water, -add a little pinch of soda when it starts to boil, and stew gently until -tender. When tender take from the broth. Meantime mix together three -large cupfuls dried bread crumbs, butter the size of a walnut and salt, -pepper and sage to taste. Pour enough of the broth over this to mix -rather soft. Stuff the rabbit, spread with butter, sprinkle with salt -and pepper, lay in a buttered bag and bake to a rich brown in a moderate -oven. It will not take more than a few moments. Make a good brown gravy, -adding onion browned in butter if desired. A little onion may also be -added to the dressing, according to preference. - -=Stewed Rabbit.=--Cut in eight pieces, salt and pepper and put in -buttered wooden dish, set in a buttered bag with a finely chopped onion, -a bunch of sweet herbs, a quarter cupful stock or hot water and a -tablespoonful of flour stirred smooth with a little cold water, then -blended with the hot. Seal the bag and bake forty-five minutes in a hot -oven. - -=Reed Birds.=--Most of the reed birds obtained in our markets are in -reality nothing but sparrows, and those undrawn. If fed on grain, as -they are in Chicago, they are really very nice. To bake, wrap each one -in a thin slice of bacon or salt pork, put in buttered bag, seal and -cook in a quick oven. Still more delectable are they cooked en surprise. -For a half dozen covers, prepare the same number of birds, six large -oval potatoes, six oysters, and some thin slices of bacon. Prepare the -birds as for roasting, and tuck into each little interior an oyster, -seasoned with salt and pepper. Then wrap each bird in a slice of bacon. -Now, having the potatoes well scrubbed, cut off one end, and using a -vegetable scoop, cut out a hollow in each large enough to hold a bird. -Insert the bird, replace the end of the potato, cut off, tie in place, -put in buttered bag and bake in a moderate oven. Serve as soon as done, -removing the string. The flavor of the bird, oysters and potato makes a -delicious combination that cannot be surpassed. Serve simply with -butter, or if preferred, a mushroom or oyster sauce. - -=Squab.=--In cleaning a squab, take care not to break the little sack -that holds the entrails. Split the birds down the back, rub with salt, -pepper and butter or oil. Sprinkle with cracker dust and put into -well-buttered bag. Bake fifteen minutes and serve on slices of crisp, -hot, buttered toast with or without a thin, crispy slice of bacon. -Garnish with cress or parsley. - -=Barbecued Squirrel, (Southern Style.)=--Get two fat squirrels, skin and -draw. Cut the thin skin on each side of the stomach close to the ribs, -then wipe with damp cloth. Sprinkle with black pepper but use no salt. -Put a layer of fat bacon in a wooden dish, set in a well-greased bag and -lay the squirrels on this bed. Cover with more thin slices of bacon pour -in the bag a half cupful good broth, seal, and bake an hour in a -moderate oven. Serve with grape jelly or spiced grapes. - -=Turkey a la Bonham.=--Pick out a young hen turkey, plump and delicate -with small bones. Carefully remove all pin feathers and complete the -drawing which may have been imperfectly done by the butcher. Cut off the -neck close to the body which will make the turkey fit in the bag better, -and make a proper appearance when placed on the table. Wash thoroughly -inside and out and wipe dry. For the stuffing make two kinds--one for -the body and one for the breast. It is a good plan to make these -different so as to suit all tastes. For the body, make a chestnut -stuffing. Boil and peel one quart of large chestnuts and mash with a -fork. Season with pepper, salt and a little butter. For the breast, take -a pint of bread crumbs free from crusts. Fry a half onion cut fine in a -very little butter or vegetable oil until tender but not brown. Season -nicely with chopped parsley and thyme, not too much. Salt and pepper and -moisten with one beaten egg. Fill the breast and sew body and breast -neatly, pulling the skin of the breast over the stuffing, and fastening -in place with the wings which should be turned back to hold the skin in -place. Rub the outside of the bird with flour mixed with salt and -pepper, cover the breast with slices of fat salt pork tied on. Now slip -breast down into a thoroughly greased bag or preferably two bags, one -outside the other, the outside one also well-greased. Lay some of the -fat from the turkey or a few strips of bacon over the bag, and put on -the grate, seam up. Slip under the grid on the bottom of the oven a -dripping pan half full of water to keep the bird moist, and prevent any -fat leaking through in case the bag should burst. Be careful not to let -the bag touch the side of the oven. Light both burners of the gas stove -for five minutes to get the oven hot for the start. Turn out one and -roast about an hour and three-quarters for a twelve pound bird. Lift out -carefully, sliding the pancake turner under it to get it out easily and -put it on hot platter. - -For the gravy, clean the giblets thoroughly and put to cook with the -neck in water to cover well. Add one onion cut up and cook until tender. -Chop fine and thicken slightly with browned flour or caramel which is -simply sugar browned in a pan with a little boiling water. - -=Venison.=--For roasting, the saddle is best. As the meat is naturally -dry, it must be well larded with strips of firm fat pork. Sprinkle with -salt and pepper and rub over with pork drippings. Put in large -well-greased bag, add two glasses of port or claret, seal and bake in -moderate oven. For a roast of three pounds, allow an hour and ten -minutes. For an eight pound roast, two hours and a half. Serve very hot -with red or black currant jelly. - -=Venison Steak.=--Prepare in the regular way, place in wooden cookery -dish and season with salt and pepper. Put in bag. Seal and cook an hour -and twenty minutes. The wooden dishes add to the flavor of all game. - - - - -CHAPTER X. - -BEEF. - - -=Bullock's Heart.=--THIS is an inexpensive portion of the beef, but a -very tasty one when properly cooked. It should always be served on very -hot dishes, both plates and platter. If you elect to roast your heart, -put in a basin of warm water and let soak for an hour to draw out the -blood. Wipe dry, brush with oil or butter and tie or skewer in shape. -Put in well-greased bag and roast about two hours. Serve with a border -of carrots sliced and fried. - -=Stewed Bullock's Heart.=--Soak in a basin of warm water for an hour, -then drain and wipe dry. Cut in halves, rub each side with flour and put -in a frying pan with a little hot butter. As soon as browned, transfer -to a buttered bag, adding four or five onions sliced and browned lightly -in the same butter, together with a sprig of thyme and salt and pepper -to season. Add a half cupful of water and cook slowly about three hours. - -=Filet of Beef.=--Cut from the end of a tenderloin of beef, slices about -5/8 of an inch thick. Flatten down to about 3/8 of an inch and trim -round. Salt lightly on both sides, dust with pepper, and lay in a little -hot melted butter, flavored with a tiny scraping of garlic for an hour, -turning three or four times in the meantime. Take out, put in a -well-buttered bag, seal and cook twenty-five minutes. Serve on small -pieces of toast that have been spread with butter and browned in a bag, -pouring over them the juice of the meat that will have collected in the -bag. - -=Hamburg Steak.=--Hamburg steak, which is too often a delusion and a -snare as furnished by the inexperienced cook, can be so manipulated in -paper bag cookery as to emerge a very delectable and decorative dish. In -the first place never telephone for hamburg steak nor buy that already -chopped and mounded ostentatiously on a platter with a garnish of -parsley. Naturally the butcher works up his trimmings and inferior cuts -into this comparatively inexpensive and much patronized form. Having -purchased your cut of round steak in the slice, its lack of natural fat -must be made up by the addition of a little beef suet (preferably from -the kidney). A piece of suet the size of a butter nut may be allowed to -each pound of lean meat. Next, if possible, get the butcher to chop it -by hand rather than by the easier-to-him method of running it through -the meat grinder. Now having your good meat at home it may be prepared -in any one of a half dozen ways. For the Hamburg steaks, press lightly -together into cakes about the size of a chop. If onion is desired a -little onion juice may be added with discretion, but for most tastes -boiled onions served separately, to accompany the steak, will be found -preferable, or a few rings of raw onion added to a lettuce salad. The -closely packed Hamburg steak is bound to be tough and dry. Better add a -beaten egg to hold the chopped meat together than press the small and -delicate particles of meat compactly. - -Season lightly, brush over with oil or melted butter and lay in buttered -bag. Seal and roast for half an hour. Take up on a hot platter, season, -add a little melted butter mixed with finely chopped parsley and serve -hot with baked or mashed potatoes. A tomato sauce may go with the steaks -or a brown gravy made from beef stock. A pleasant change in the -appearance of Hamburg steak can be effected by shaping it to look like -lamb chops. When these are bag broiled with a bit of macaroni in each -end to simulate the chop bone they can be arranged to stand on a bed of -parsley stacked against a pretty bowl containing tomato sauce or stewed -tomato, a spoonful of which is to be served with each portion. The bed -on which the chops are to rest may be mashed potato or peas, if -preferred to the parsley. - -=Pot Roast.=--While this does not eliminate washing the pot, the juices -and flavor of the beef are so conserved that instead of the usual dry -pot-roast it is moist and tender and so well worth the trouble. - -Peel and slice a good sized onion and brown in a round bottomed iron pot -with a piece of beef suet. Wash a four or five pound piece of bottom -round, place in the pot without any water and brown quickly on all -sides, turning it without piercing with a fork. When very brown add a -small cup of water, push it back and let simmer for one hour, turning -frequently. Season and cook for ten minutes longer, then place it in a -well-greased bag, seal and put in a hot oven on a broiler, adding about -a cupful of the liquid in which it was cooking, before sealing. Reduce -the heat of the oven after ten minutes and cook an hour and a half to -two hours according to size. Potatoes may be peeled and browned in the -gravy left in the pot. When done, the liquid in the bag should be added -to that in the pot and thickened for gravy, first skimming off the fat -if too rich. - -=Rib Roast of Beef.=--Grease the roast lightly with drippings or -vegetable oil, season with pepper, but not with salt, dust lightly with -flour and place in well-greased bag, seal, and place in a hot oven, at -the end of fifteen minutes, reduce the heat one-half and continue -cooking for half an hour longer in case of a three pound roast or for a -seven pound one, a little over an hour. - -=Roast Round of Beef in Paper Bag.=--Get three or four pounds of beef -from top round, asking the butcher for a high chunky piece--not a -slab--from the tenderest, juiciest part. Have him tie it up securely and -add a piece of suet. Well grease the bag inside. Season and flour the -meat, place a small piece of suet on top, insert in bag, fasten with -paper clips, and put on a broiler in a hot oven, reducing the heat after -about five minutes. Allow fifteen minutes for each pound. It will be a -rich brown on the outside but rare and juicy. With an exceptionally -sharp carving knife the meat should be cut in very thin, appetizingly -rare and tender slices. - -This is a most economical and nutritious roast, having no waste in bones -and trimmings, and if cut from good beef is as delicious as a -porterhouse roast. - -=Sauer Braten.=--Rub a solid piece of the round of beef with vinegar, -dust lightly with salt and pepper and a bit of bay leaf rubbed to a -powder. Let the meat stand over night or twelve hours. Cut several -slashes in the meat, put in two small onions cut in quarters and two -carrots cut in strips and the same amount of turnip. Dust a pinch of -poultry seasoning or sweet herbs over. Lay three thin slices of salt -pork in the well-greased paper bag, add a half cupful boiling water and -if there is room in the bag tuck in a few more carrots or onions. Seal -and place in a very hot oven for eight minutes, then reduce the heat at -least half, and cook about two hours. Have a dripping pan with an inch -of water in it, set under the oven rack so that if by any mischance the -bag should burst, nothing would be lost. The steam from the water in -the pan serves the same purpose as wetting the bag before filling, -keeping it from becoming too brittle. Two bags will be found better than -one in this case. - -=Beef Steak.=--Wipe the meat, trim off extra fat and brush over with oil -or butter. Season lightly with salt and pepper, put in well-greased bag, -seal, place on grid in very hot oven and cook from fifteen to eighteen -minutes, according to thickness of steak. At the last, pierce a few -holes in the top of the bag, if there is any doubt about the steak being -sufficiently browned. Take up on hot platter and spread with parsley -butter, pouring any gravy remaining in the pan over the meat. - -=Toledo Beef Steak.=--Place a top sirloin steak in a wood cookery dish, -season with salt and pepper and place in bag. Seal and cook twenty -minutes. Remove from the oven, open the bag and turn the steak. Spread -over the top a little dry mustard and season with salt, pepper, two -tablespoonfuls of drawn butter and a large tablespoonful of -Worcestershire sauce. Place on the top grate of the oven without the -bag, and leave ten or fifteen minutes until crisp and brown. - -=Stuffed Roast Beef or "Mock Duck."=--Take two flank steaks or one large -round steak. If the former, sew together with coarse strong cotton, -leaving one side open like a bag to be filled with the dressing. If the -latter, place on the meat board and spread with a dressing made from -mashed potato, well seasoned, sweet potatoes sliced and seasoned, or a -forcemeat made from two cupfuls bread crumbs, a quarter cup butter or -vegetable oil, in which a chopped onion has been cooked, with salt, -pepper and cloves to season. The Germans like a half cupful of seeded -raisins or chopped prunes added to this. Roll the meat about the -filling and tie with strips of cotton cloth, or if you are using the -flank steak, stuff the pocket and tie in shape. Butter the pocket or -roll well on the outside, slip into a large well-buttered bag, add a -tablespoonful of broth or hot water, seal, and cook in a hot oven ten -minutes. - -Reduce the heat and cook forty or fifty minutes more according to weight -of the steak. A second bag over the first is advised here when the roll -is heavy. - - - - -CHAPTER XI. - -LAMB AND MUTTON. - - -THE paper bag seems made expressly for lamb and mutton cookery. - -=Breast of Lamb With Tomato Sauce.=--Get three pounds breast of lamb, -boil until tender, and slip out the bones. This is best done the day -before you are to bag it. Half an hour before serving, egg, crumb, -season and put in a well-greased bag. Seal and put in a very hot oven -for twenty minutes. Serve with tomato sauce. - -=Lamb Chops.=--If you use the rib chops have them frenched, saving the -trimmings for the stock pot. If you have the loin chops, skewer to keep -in shape. Season with salt and pepper and brush over with oil or melted -butter. Put in a well-greased bag, seal, place on the grid shelf in a -hot oven, and cook for ten or fifteen minutes according to the thickness -of the chop. When done put on a hot platter and spread with parsley or -mint butter. - -=Lamb or Mutton Cutlets With Tomatoes.=--Cut the best end of the neck -into neat cutlets, flatten and trim. Season with salt and pepper, brush -with melted butter or oil, sprinkle with mint or chopped parsley and -chives, and place in a buttered bag, with a tablespoonful of tomato on -each chop. Seal and cook in hot oven twelve or fifteen minutes. - -=Lamb Fry.=--Wash thoroughly a pound and a half of lamb's fry and put in -a pan of cold water. Simmer five minutes, lift out and pat dry on a soft -cloth. Divide in nice pieces, dip in a batter made of one egg, one -tablespoonful of milk, salt and pepper to season and flour to make of -the consistency of cream. Arrange these pieces in a buttered bag. Seal -and bake ten minutes. Serve with fried parsley. - -=Lamb's Kidney.=--Skin, split, dip in butter and place on skewer. Dust -with salt and pepper, and place in buttered bag. Seal, place in hot oven -and cook eight minutes. - -=Leg of Mutton Cooked in Cider.=--Buy the leg of mutton two or three -days before you wish to serve it. Take off the "woolly" skin that has -the strong taste on the outside and wipe carefully with a damp cloth. -Then rub with a mixture of spices, using half a teaspoonful each of -cinnamon, cloves, allspice, pepper and nutmeg. Rub thoroughly and hang -the mutton in a cool place for two days; then put in a well-greased bag, -adding four onions chopped fine, a cupful seedless raisins and a cupful -of sweet cider. Put in hot oven and bake half an hour, then reduce the -heat, and cook an hour and a half. Serve with a hot cider sauce. - -=Mutton Chops and Sausage.=--Place two thick chops in a wooden dish with -three links of sausage. Season lightly with salt and pepper, lay two -strips of bacon over the top of the chops and seal in bag. Bake from -twenty minutes to half an hour in a moderate oven. - -=Ragout of Lamb.=--Grease the bag well, and lay in a layer of sliced raw -potatoes, seasoned lightly. Put on top of the potatoes a layer of meat, -seasoned with salt, pepper and chopped parsley, and lay thin slices of -onion across meat. Add one-half cup canned tomato or tomato sauce, cover -the whole with another layer of sliced potato, seal, and bake -thirty-five minutes. You may use a wooden cooking dish here to -advantage. - -=Roast Leg of Lamb.=--Trim nicely and rub over with oil, dredge with a -little flour and season with salt, pepper and powdered mint. Seal and -bake two hours. Serve with mint sauce. - -=A Genuine Irish Stew.=--Cut two pounds of chops from the best end of a -neck of mutton, and pare away nearly all the fat. A portion of the -breast may be cut into squares and used, but a neck of mutton is the -best joint for the purpose. Take as many potatoes as will amount after -peeling to twice the weight of the meat. Slice them with eight large -onions sliced. Put a layer of mixed potatoes and onions at the bottom of -the buttered paper bag. Place the meat on this and season it plentifully -with pepper and lightly with salt. Pack closely, and cover the meat with -another layer of potato and onion. Pour in as much water or stock as -will moisten the topmost layer, seal tightly, and let the contents cook -gently for two and a half hours. You may use one of the large wooden -cooking dishes here. - - - - -CHAPTER XII. - -PORK IN VARIED FORMS. - - -=Bacon and Apples.=--CORE, but do not peel, well flavored apples and cut -in crosswise rings about a quarter of an inch thick. Lay on thin slices -of streaky bacon in a well-buttered bag, dust lightly with sugar, seal -and cook eight minutes in a hot oven. - -=Bacon and Bananas.=--Peel firm bananas, halve them lengthwise, dust -lightly with pepper and wrap each in a thin slice of streaky bacon. Put -in a well-greased bag, seal and cook in a hot oven ten minutes. - -=Bacon and Calf's Liver.=--Pour boiling water over thin slices of calf's -liver and let stand ten minutes. Drain, pat dry and dredge with flour, -seasoning with pepper and a little salt. Lay slices of bacon in a -greased bag and on top put a layer of the liver, seal and bake fifteen -minutes. Serve on hot platter. - -=Baked Pork Chops.=--Season with salt and pepper, then cover each side -of the chops with a forcemeat made moist enough to stick to them. Place -in a well-greased bag, adding a spoonful of water, seal and bake -twenty-five minutes. - -=Pork Chops and Sweet Potatoes.=--Select six sweet potatoes of uniform -size. Peel, cut in half lengthwise, brush each piece all over with -melted butter and dredge lightly with powdered sugar. Place in a -thoroughly buttered bag flat side down. On top of them put pork chops, -seasoned, rolled in flour and from which the fat has been partly -trimmed. Seal and bake in hot oven on broiler for twenty-five minutes. - -Pork chops cooked in this way are as tender as chicken, not hard in -fibre as they usually are when fried. - -=Ham and Scalloped Potatoes.=--Peel and slice potatoes very thin. Put a -layer in the bottom of a buttered bag and on top of the potatoes a layer -of raw ham sliced very thin, and with the most of the fat trimmed off. -Sprinkle with a little flour. Add little bits of butter rolled in flour -and salt and pepper to season. Proceed in this way until the desired -amount is obtained, having the top layer of potatoes sprinkled with -flour and bits of butter. Turn in enough sweet milk or cream to come -even with the top layer, and bake twenty minutes or until the potatoes -are tender. The trimmings from the fat of the ham can be used in place -of the butter if preferred. One of the wooden cooking dishes is -convenient here. - -=Ham, Spinach and Lamb Chops.=--Place two or more slices of ham in a -wood cookery dish. Spread over it the contents of a small can of spinach -and on top of the spinach place Frenched lamb chops. Put in greased -paper bag, and surround by six potatoes prepared for baking. Close the -bag, and bake 45 minutes in a moderate oven. This makes a very easy -dinner--as the whole meal can be cooked in the oven without having to be -watched--and the mistress of the house can be ready dressed to entertain -guests without danger of spoiling her frock by spattering grease. - -=Stuffed Fresh Ham or Shoulder.=--Have the knuckle and bone removed, -wash, wipe dry, season with salt and pepper and fill the bone space with -a forcemeat to which apples or stewed prunes have been added. Sew or -skewer into shape, then lay skin side up in a large, well-greased bag. -Add a half cup of water or cider, a few slices of onion, seal and bake -for fifteen minutes in a very hot oven, then reduce the heat one-half -and bake an hour. - -=Roast Loin of Pork.=--Sprinkle with salt and pepper, dredge lightly -with flour and put into a greased bag with a half cup of water or -tomato. Seal and bake an hour and a half. Serve with apples baked in -another bag. - -=Roast Spare-Rib.=--Cut the skin of the spare-rib in checks, season with -salt and pepper and put in a well-greased bag surrounded by apples or -sweet potatoes cut in halves, and bake three-quarters of an hour. - -=Baked Sausage With Apples.=--Put links of sausage or sausage cakes in -greased bag, and surround with well flavored apples cored and cut in -halves but not peeled. Stand the apples flesh side down. Seal and bake -fifteen minutes. - -=Baked Sausage and Potato.=--Get the best country sausage meat and mould -into a little roll. Dust lightly with flour and put into a well-greased -bag. Peel enough potatoes to make a wall about the meat and cut them in -halves. They should stand with the cut side against the meat. Seal the -bag and bake about thirty minutes until the potatoes are tender and -brown and the sausage well done. If desired, use the drippings that come -from the sausage as the foundation for a cream gravy to serve with the -sausage or serve without. Sausage cooked in this way is also nice sliced -cold and makes appetizing sandwiches for the school lunch basket. - -=Baked Sausage With Toast.=--Put a half dozen link sausages in a -well-greased bag, separating them by as many slices of bread cut the -same height. Add a half cup of good brown sauce and a few mushrooms if -desired. Seal and bake twelve minutes. Serve with the sauce and a little -minced parsley sprinkled over the sausage. - -=Baked Sausage With Tomatoes.=--Put into the greased bag sausage cakes -or links. Chop fine one small onion, a teaspoonful of parsley and two -tomatoes, spread over the sausage, seal and cook twenty minutes. - -=Tenderloin of Pork.=--Get fat, large tenderloins and have them split, -but leave connected down the side. Fill with a good forcemeat or potato -dressing well seasoned, skewer the edges together or tie with string, -put in well-greased bag adding a tablespoonful of water and bake twenty -minutes. Serve with curried apples, made in this way and baked in -another bag at the same time. Peel and core the apples and fill the -cavities with a mixture of curry powder, grated cheese and fine -breadcrumbs. For eight apples use four tablespoonfuls and a half of -curry powder and eight of the bread crumbs. Moisten the mixture with -milk. Bag, seal and bake. These apples are nice served cold with cold -roast pork. - - - - -CHAPTER XIII. - -VEAL. - - -=Baked Calf's Liver.=--ONE calf's liver washed and dried, slashed and -scored inside. Have bread dressing ready well seasoned with onions. -Stuff the liver with this and tie with cord. Skewer to liver with -toothpicks several pieces of bacon, put a little hot water in the bag -and bake at least one hour in a hot oven. Send to table hot, with a -parsley garnish. - -=Calves' Brains in Tempting But Inexpensive Ways.=--Carefully prepared -few can tell the difference between sweetbreads and calves' brains -though the housewife will appreciate the fact that sweetbreads cost -about four times as much as the brains. In whichever way one elects to -cook the brains, the preliminary treatment is the same. Parboil fifteen -minutes in water, to which has been added a teaspoonful of salt and a -tablespoonful of vinegar. After this, let them lie in cold water a few -moments, then remove all membranes and dark streaks. They are now ready -to be cooked in any way preferred. - -=Breaded Brains.=--Separate the lobes of a pair of brains that have been -parboiled as directed. Then with a sharp knife split each division. Beat -the yolk of an egg lightly, thin slightly with cold water or milk, dip -the brains in this, then into finely rolled crumbs. Put in a buttered -bag and bake twenty minutes. Serve on a hot dish with a garnish of -quarters of lemon that have been rolled in finely minced parsley. - -=Sweetbreads.=--The initial treatment of sweetbreads, when they come -from the market, is always the same. Parboil at once in salted water, -from fifteen to thirty minutes, never allowing them to boil. Then plunge -into ice water and lemon juice or vinegar (a tablespoonful to a quart of -water) and leave for an hour to blanch and become firm. After -parboiling, the little strings and membranes can be very readily -removed. Now they are ready for the finishing culinary touch, in anyway -the cook may elect. - -=Baked Sweetbreads.=--Sprinkle with salt and pepper, roll in crumbs then -beaten egg to which a spoonful of milk has been added, then in crumbs -again, the last time having the crumbs well-buttered. Put in greased bag -and bake half an hour in a moderately hot oven. Serve on toast with the -brown gravy poured over the slices. - -=Sweetbreads With Bacon.=--Slice sweetbreads, roll in seasoned crumbs, -then in egg and again in crumbs. Put on a skewer, alternating with -slices of bacon cut thin, put in a greased bag, and bake twenty minutes -in medium oven. - -=Larded Sweetbreads.=--Lard the boiled sweetbreads with strips of bacon -and lemon peel, having the bacon in the centre and peel on the sides. -Lay in paper bag with brown gravy to half cover, and let them bake for -an hour, or until brown. Arrange on a hot dish, thicken the gravy with a -little flour and season with catsup, lemon juice and spices to taste. -Pour over the sweetbreads and serve with peas. - -=Sweetbreads Straight.=--Parboil the sweetbreads, take off the skins, -dust each sweetbread with salt and pepper very lightly and pour over -each a tablespoonful of cream. Slip the sweetbreads into a thickly -greased bag and cook in a moderate oven slowly for forty minutes. Serve -on a hot dish with a border of asparagus or green peas. - -=Vealettes.=--Purchase veal cuts from the leg in slices as large as -one's hand and about half an inch thick. On each slice lay a large -tablespoonful of dressing made from seasoned bread crumbs, a beaten egg -and a tablespoonful of melted butter. Roll up the slices, pinning with -toothpicks to keep the dressing in. Put in a well-greased bag, seal and -bake about three-quarters of an hour. When done, thicken the gravy, pour -over the veal and serve on a hot platter. - -A variation in vealettes is made by getting from the butcher two slices -of veal and a slice of ham the same size. Put together like a sandwich -with the ham in the center and skewer together. Trim the edges evenly -and bake in a bag. When the veal is done take up on a hot platter, -thicken the drippings remaining in the bag, adding enough hot water to -make a good consistency. - -=Veal Loaf.=--Mince three pounds raw lean veal and a quarter pound of -fine fat pork, salt or fresh. Season with half an onion, grated fine, a -tablespoonful of salt, a half teaspoonful of pepper, a half teaspoonful -powdered thyme, quarter of a spoonful sweet marjoram, the same amount -Summer savory and a saltspoonful celery salt. Next mix in two-thirds of -a cup of rolled cracker crumbs, a scant cupful veal gravy or hot milk, -the yolk of one egg and the whites of two beaten together until light. -Mix thoroughly and form into a compact loaf. Roll it until coated in -yolks of the two eggs left over, then in sifted cracker or bread crumbs, -and put in buttered bag and bake in a moderate oven. Roast two hours and -serve cold, cut in very thin slices. - -=Shoulder of Veal Stuffed and Braised.=--Buy a shoulder of veal and ask -the butcher to bone it and send the bones with the meat. Cover the bones -with cold water and when it comes to a boil, skim, then add a little -onion and carrot, a few seasoning herbs and any spices desired. Simmer -gently for an hour or so until you have a pint of stock. To make the -stuffing, take a stale loaf, cut off the crust and soak in a little cold -water until soft. Rub the crumb of the loaf as fine as possible in the -hands, then add to the soaked and softened crust. Chop a half cupful of -suet fine, put into a frying pan a tablespoonful of the suet, and when -hot add an onion chopped fine. Cook until brown, then add to the bread -with regular poultry seasoning or else salt, pepper and a bit of thyme. -Mix well and stuff the cavity in the shoulder, then pull the flaps of -the meat over and sew up. Put the rest of the suet in the frying pan, -and having dusted the meat with flour, salt, pepper and a sprinkling of -sugar, brown on all sides in the fat. Into the bottom of the bag put a -layer of thin sliced onion and carrot, a bit of bay leaf and sprigs of -parsley, and on this lay the meat. Add two or three cloves, pour the hot -stock around it, cover closely and braise in a hot oven for two and a -half hours. - - - - -CHAPTER XIV. - -SAUCES AND GRAVIES. - - -=Bignon's Sauce.=--THIS is a delightful appetizer with meats cold or -hot, or with fish. Chop fine equal parts, say one tablespoonful of each, -capers, parsley, chives, gherkins, tarragon and green Chili peppers. Mix -together; season with salt, pepper and cayenne and cover with tarragon -vinegar; let it stand an hour and add three tablespoonfuls of oil and a -teaspoonful of French mustard. - -=Bread Sauce.=--Mince an onion and boil in milk until soft. Then strain -the milk over one cupful of grated bread crumbs and stand aside, closely -covered, for an hour. Add the minced onion, two tablespoonfuls of -butter, pepper, salt and a bit of mace to season. Set over the fire, -boil up and serve with roasted or broiled birds. - -=Brown Sauce.=--The formula for this is the same as for the white sauce, -except that the butter and fat are browned before the flour is added, or -browned flour is used for thickening. Use a little more flour -proportionately, in a brown sauce, as the browning destroys, in a -measure, the thickening qualities of the flour. Reduce with brown stock -or water. - -With this as foundation, any number of palatable sauces can be invented -which will be found useful in disposing of many odds and ends of -vegetables, cold meats and left-over fish, that might otherwise "go -begging." - -=Celery Sauce.=--Prepare a smooth, white sauce by blending over the fire -two tablespoonfuls each butter, and flour, then reducing with a pint of -warm milk. Add a dozen stalks of celery that have been minced fine and -cooked tender in just enough water to cover. Cook two minutes, season -with salt and pepper and serve with boiled fowl. - -=Currant Jelly Sauce.=--This makes a delicious addition to roast venison -or mutton. Cook together in a saucepan one tablespoonful butter and a -teaspoonful minced onion. When the onion is lightly colored, (not -blackened) add a teaspoonful of flour and stir until smooth. Add -gradually a half cupful stock, stirring all the time, and when it boils -up add a bit of bay leaf, a teaspoonful vinegar, a half teaspoonful -salt, and eighth teaspoonful pepper, one clove, and a tablespoonful of -currant jelly. Simmer five minutes, strain and serve hot. - -=Curry Sauce.=--This is nice with any delicate meat or fish or can be -poured over boiled rice for a side dish. Put two tablespoonfuls butter -in a saucepan, then stir into it two tablespoonfuls flour. Add a scant -tablespoonful curry powder and a teaspoonful onion juice, and cook a -moment or two, but do not allow them to brown. Stir in gradually one -cupful milk and cook until smooth and thickened. Add a cup of cream, -season with salt and just before serving, add, if you like, a hard -boiled egg chopped fine. - -=Hollandaise Sauce.=--Put one-half cup of butter into a bowl of cold -water and wash it to take out the salt. Divide it into three parts and -put one-third into the top of a double boiler with the yolks of two -eggs and a tablespoon of lemon juice. Stir and cook until the butter -melts, add another piece of butter and continue stirring. As the sauce -thickens stir in the last piece, add one-third cup of boiling water, a -speck of cayenne and a saltspoon of salt and cook one minute. - -=Horseradish Sauce.=--Put a saucepan over the fire with a tablespoonful -of butter and a half tablespoonful of flour. Stir and cook two minutes, -then add a half cupful of strained soup stock and a half cupful of milk, -six whole peppers, a bit of bay leaf and an even half teaspoonful of -salt. Cook five minutes, remove bay leaf and peppers, and add three -tablespoonfuls grated horseradish. Cook two minutes and serve. - -=Maitre d'Hotel Butter.=--To make it, rub a quarter cupful of butter to -a cream, add a half teaspoonful of salt, a good dash of pepper, white or -paprika, a tablespoonful of fine chopped parsley and a tablespoonful of -lemon juice. If you are partial to nutmeg, a grating of that is -sometimes added. - -=Mexican Sauce.=--Take four large tomatoes or the equivalent in canned, -three green peppers and one onion. Chop pepper and onion in a wooden -bowl, add the tomato and salt and pepper to season. To one-half cupful -of vinegar, add the drippings from four slices fried bacon, pour over -the chopped vegetables and serve in individual salad dishes as an -accompaniment to meats. - -=Mint Sauce for Roast Lamb.=--Put one cup of vinegar and one rounding -tablespoon of sugar together and stir in one-quarter cup of finely -minced mint. Let stand fifteen minutes before it is served. - -=French Mustard Sauce, Creole Style.=--Work together three -tablespoonfuls mustard and one cupful sugar, then beat in one egg until -smooth. Add one cupful of vinegar a little at a time, set over the fire -and cook three or four minutes stirring constantly. When cold add one -tablespoonful olive oil beating all well together. - -=An Excellent Mustard Sauce for Cold Meat.=--Two teaspoonfuls flour, one -teaspoonful sugar, one teaspoonful mustard, a little pepper and salt. -Mash all together, add boiling water, to make thick paste. Beat -constantly till lumps are all out. Add sufficient vinegar to make it -thinner. Be sure the water is boiling. - -=Onion Sauce.=--Prepare a smooth white sauce by blending over the fire -two tablespoonfuls of butter and a tablespoonful and a half of flour. -When bubbly, turn in two cupfuls of hot milk, and stir until smooth and -thickened. Add two large boiled onions minced fine, cook a moment, -season with salt and pepper and serve with poultry or boiled veal. - -=Spanish Sauce.=--For veal, lamb or mutton chops, broiled or fried fish, -chicken, etc. One large onion, one full section of garlic, one-half -large sweet, green or red pepper. Put in two tablespoonfuls of butter, -one teaspoonful of olive or vegetable oil. When effervescing stops add a -half teaspoonful of salt, and the onion, garlic and green pepper which -has been finely grated. When this begins to brown, giving it time to -cook rather well, add four good sized tomatoes, skinned and chopped, or -the thick part of one can of tomatoes. Let all simmer for fifteen to -twenty minutes with occasional stirring to prevent burning. Add salt and -pepper, paprika, or cayenne to taste, two tablespoonfuls tomato ketchup -and one dessertspoonful Worcestershire Sauce, before taking off fire. -It should be the consistency of good cream. If too thin, cook down, or -if too thick add a sufficient amount of _boiling_ water. Use red pepper -as a seasoning. - -=Thick Tomato Sauce.=--Blend over the fire two tablespoonfuls of melted -butter and two tablespoonfuls of flour; add a little at a time, and -stirring all the while, one large cupful of tomato juice. Stir until the -mixture thickens; then season to taste with sugar, salt and cayenne -pepper. The seasoning may sometimes be varied by adding a little chopped -parsley or chopped onion or even both. For a thinner tomato sauce--use -but one tablespoonful of butter and one of flour to each cupful of -liquor. - -=Sauce Tartare.=--Make first a good mayonnaise, then finish with the -addition of a tablespoonful each of chopped gherkins, olives, parsley -and capers; mix together in a bowl a half teaspoonful of salt, a half -teaspoonful mustard, a half teaspoonful of powdered sugar and a half -saltspoonful of pepper; add the yolks of two raw eggs that have been in -the ice box long enough to be as cold as possible and beat lightly; -measure out a half cupful of olive oil and have this cold also; add the -oil slowly at first, then as it begins to thicken it can be poured in -more rapidly. When quite thick, add three tablespoonfuls of vinegar, -then the chopped ingredients. This will keep several weeks. Tarragon -vinegar may be used in place of the cider vinegar if preferred. - - - - -CHAPTER XV. - -RECOOKED DISHES. - - -=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. - -=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. - -=Cheese Ramekins.=--Roll out a sheet of pie crust and sprinkle liberally -with grated cheese. Roll up and roll out again. Sprinkle on more cheese -and repeat the rolling. Stamp out with a biscuit cutter (the pastry -should be about a quarter of an inch thick), put in buttered bag and -bake in a hot oven. When done, dip both sides in melted butter and serve -hot. - -=Cheese and Eggs.=--Butter the bottom of a baking dish and cover with -slices of rich cheese. Break several whole eggs over the cheese, taking -care that the whites and yolks do not become separated. Season with salt -and pepper, and pour over all a rich cream, a half tablespoonful to each -egg. - -=Baked Eggs.=--Butter little casseroles or gem pans, and drop an egg in -each. Season with salt and pepper and put a little cream on the top of -each egg. Put in bag, seal and bake five minutes. These are exceedingly -delicate, as the steam being retained they bake quickly, yet do not -become hard. Set each on a plate for serving. - -=Baked Eggs With Cheese.=--Break into a buttered pan the number of eggs -required. Pour over each one tablespoon of rich, sweet cream, sprinkle -over all a thin layer of grated cheese and a few fine rolled crumbs. -Season with salt and pepper, put in bag, seal, and bake about six -minutes. - -=A Paper Bag Omelette.=--Beat two eggs for about five minutes. Add a -dash of salt and pepper and a heaping teaspoonful of flour. Beat again -until flour is well mixed in and add a small cupful of milk. Put a -tablespoonful of minced breakfast bacon into a pie tin, when quite hot -pour egg mixture over it. Put in paper bag, seal, and bake a delicate -brown in a quick oven. Cut in squares and serve immediately. - -=Cheese Omelette.=--A savory of cheese omelette may be made from one egg -if the following recipe is used. Soak one small cupful grated bread -crumbs in two cupfuls of sweet milk into which a pinch of soda has been -dissolved. Beat one egg very light and add to the softened bread. Stir -in one teaspoonful of melted butter and a dash of cayenne. Beat the -whole well, add a small cupful grated cheese and a teaspoonful of salt. -Beat again, turn into a buttered bag, bake twenty minutes and serve at -once. - -=Swiss Eggs.=--For Swiss eggs spread the bottom of a bag with two ounces -of fine American cheese. Place four eggs on the cheese, taking care that -the yolks are not broken. Season with pepper and salt. Pour around the -eggs two tablespoonfuls of rich cream and cover the top with grated -cheese. Put in bag, seal and bake for ten minutes. Garnish with parsley -and serve with fingers of crisp toast. - -=Eggs in Tomato Cups.=--Cut fresh tomatoes in half and scoop out part of -the interior. Fry the tomato cups until half done. Then break into each -of them an egg. Put then in a buttered bag, seal and cook ten minutes. -The tops of the eggs may be sprinkled with minced ham or grated cheese, -or they may be served plain. Season and serve hot. - - - - -CHAPTER XVII. - -VEGETABLES. - - -WHILE no claim is made that all vegetables are improved through paper -bag cookery, experiments prove that quite a number can be successfully -cooked by the paper bag process. Vegetables of strong flavor as a rule -are best cooked in a large quantity of water and are not recommended for -paper bag cookery; only the more delicate vegetables that need to have -their flavors conserved. Dried peas, lentils and beans are excellent -cooked in paper bags but require a longer preliminary soaking than is -usual with other methods of cooking. - -=Asparagus.=--Trim and scrape as for boiling; wash very clean. Tie in -bundles and put into a buttered bag with a little salt and a quarter -cupful of water. Seal and cook from thirty-five to forty minutes in a -hot oven. - -=Asparagus With Cheese.=--Boil two bunches of asparagus twelve minutes -in salted water. Drain, but save the water. Put the asparagus in a -buttered bag or in one of the oval wooden dishes, scattering grated -Swiss or Parmesan cheese between the layers. Turn over all a cup of the -water in which the asparagus was boiled, sprinkle the top of the scallop -with a little cheese and a few buttered bread crumbs. Seal the bag and -cook fifteen minutes in a moderate oven. - -=Lima Beans.=--Add to a quart of shelled Lima beans three tablespoonfuls -of butter or vegetable oil, a quarter pound of diced bacon or ham, a -little minced parsley or other seasoning herbs, and a teaspoonful of -flour. Put in a greased bag with a cupful of water, seal and cook an -hour in a moderate oven. - -=String Beans, Oriental Style.=--String the beans, cut in two -lengthwise, then break in inch pieces. To every pint of beans, which -should be young and tender, allow one cupful boiling water, two -tablespoonfuls vegetable oil, one small onion sliced, and a half cupful -tomato. Salt and pepper to taste. Put all in greased paper bag and cook -forty-five minutes. A wooden cookery dish can be employed to advantage. - -=Boston Baked Bean Cakes.=--These are made of left-over baked beans. -Heat with a little water to moisten, rub through a colander, season with -salt, pepper and mustard. Put a tablespoonful of pork drippings or -butter in a frying pan, and cook in it, when hot, a tablespoonful of -minced onion, taking care not to let it blacken. Add to the beans, make -into cakes and lay in well-greased bag. Cook twenty minutes and serve -with tomato sauce. - -=Bean Croquettes.=--Soak one pint white pea beans or the little brown -Mexican frijoles over night in cold water. In the morning cook until -soft in water to which a saltspoonful of soda has been added, changing -the water after it first comes to a boil. Rub through a colander, then -add to the pulp one cup grated bread crumbs, one tablespoonful minced -parsley, two tablespoonfuls melted butter, two eggs well beaten, one -small onion grated and salt and pepper to season. Mix thoroughly, shape -into cylinders, dip in beaten egg, then in cracker dust and put in -buttered bag. Seal and cook ten minutes in hot oven. - -=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 a -dusting of 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. - -=Baked Onions.=--Parboil for fifteen minutes Bermuda or Spanish onions, -chill in cold water, then if very large cut in halves, otherwise, cut a -little wedge out of the hearts and fill the cavity with butter or -vegetable oil. Put in the well-greased bag, adding a little water and -more butter or oil, seal and cook twenty minutes. - -=Stuffed Baked Onions.=--The next time you have a roast leg of lamb or -mutton, try baked onions prepared in this way as an accompaniment: Take -large onions, preferably Spanish or Bermudas, peel, cut a slice from the -top of each, and with a small spoon scoop out about half the pulp. Put -this in a dish, mix with it an equal quantity of bread crumbs, well -flavored with chopped parsley, sweet marjoram, salt and pepper. Moisten -the whole lightly with cream and a little melted butter; mix well, fill -the onion cavities with the stuffing, crown with a slice of bacon for a -cover, put in a bag and bake one hour in a moderate oven. - -=Onions With Cheese.=--Skin large Spanish onions and boil until quite -soft. Press through a sieve and put into a well-buttered wooden baking -dish. Season with salt, pepper and plenty of butter, add a little stock -or milk, grate a little cheese over them, put in bag and bake to a -golden brown. - -=Parsnips.=--Scrape and parboil some parsnips. Cut in two lengthwise. -Season with pepper and salt, roll in melted butter, dripping or olive -oil. Flour again and place in a well-greased paper bag. Seal up and bake -in a hot oven on a wire rack for half an hour. They should be a golden -brown. - -=Green Peas.=--Shell the peas, put into a well-buttered bag with a -little salt to season, a little sprig of green mint and a half cupful of -water. Seal and cook twenty-five minutes. Slit open the bag, pour its -contents into a hot dish, season well with butter and serve. - -=Stuffed Peppers.=--In preparing peppers for stuffing, select those of -uniform size, wash and plunge in boiling water for about ten minutes; -then drop into cold water to keep them green; cut off the stem ends and -scoop out the seeds and inside of the peppers; fill with any of the -following stuffings or a combination of your own devising. - -Stuffing No. 1. Wash half a cup of rice; cover with boiling water and -cook rapidly for ten minutes; then turn into a sieve to drain. Peel -three large tomatoes, removing the seeds and cutting the pulp in small -pieces. When fresh tomatoes are out of season, their equivalent in -canned may be used. Mix the rice and tomatoes together; add two -tablespoonfuls of olive oil or melted butter and season with salt. Fill -the drained peppers with the mixture, sprinkling a few buttered crumbs -over the top and replace the covers. Oil the peppers on the outside, and -set in a buttered bag. Turn enough stock into the bag to come half way -up the sides of the peppers (if you have no stock use hot water in which -a tablespoonful of kitchen bouquet has been dissolved and several slices -of onion and carrot added), and bake in a moderate oven three-quarters -of an hour. Rice that has been left over from dinner may be used, -leaving the tomatoes out and seasoning with chopped celery, parsley, -salt and pepper. When done, dish on a hot platter and pour a rich brown -sauce over them, scattering a little minced parsley over the top. A -wooden cookery dish is advised here. - -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. - -=Waldorf Sauer Kraut.=--Soak the sauer kraut in cold water until just -palatably salt. Put into greased paper bag on a wooden cookery dish with -a little bacon, pickled pork or sausage, add a half cupful of hot water -and cook about twenty minutes. Drain, put in a hot dish with or without -the meat as desired and serve. When boiled sauer kraut is cold it may be -chopped and reheated in a buttered bag with butter, gravy or a white -sauce. - -=Sweet Potatoes and Bacon.=--Peel boiled sweet potatoes, fasten a slice -of bacon around each, using a wooden tooth pick to hold in place. Put in -buttered bag with a spoonful of water, and bake ten minutes. - -=Sweet Potato Straws.=--Cut potatoes in slices lengthwise, peel, then -cut into straws. Dip in bacon fat or melted butter, put in buttered bag, -seal, and cook fifteen minutes. Take out on soft paper to absorb any -grease, dust lightly with salt and serve. - -=Sweet Potato en Brochette.=--Peel and cut in half inch, uniform slices. -Put on skewers in groups of four, place in boiling water and parboil ten -minutes. Drain, brush over with vegetable oil, sprinkle with brown -sugar, put in greased bag and bake twenty minutes in moderate oven. - -=Spinach.=--Pick over carefully, thoroughly wash, then put into a bag, -leaving the vegetable quite damp. Add a little salt, seal and cook -thirty minutes. Before lifting the bag from the oven slide a pan under -it, and prick the bottom of the bag so the water will drain out. Dish, -adding butter to season and serve. - -=Summer Squash in Butter.=--Cut into narrow strips and season with salt -and pepper. Put into well-greased bag, add a generous lump of butter and -cook about half an hour. - -=Stuffed Summer Squash.=--Boil in lightly salted water until tender. Cut -off the top and scoop out the inside. Mix well with seasoned and -buttered crumbs, chopped onion and grated cheese. Fill the shell, -sprinkle the top with buttered crumbs, put in bag and bake until brown. - -=Stuffed Tomatoes With Cream.=--Mix together three-quarters of a cupful -of cold-chopped chicken or veal, three tablespoonfuls of soft bread -crumbs, a tablespoonful of melted butter, one teaspoonful of chopped -parsley, half a teaspoonful of salt and quarter teaspoonful of paprika. -Wash and wipe six medium-sized tomatoes, take a small piece from the -stem end, carefully remove a portion of the pulp, and fill the hole with -the stuffing; place in a buttered bag and cook for thirty minutes in a -moderate oven. Remove to a hot platter, whip three tablespoonfuls of -rich cream, add to it two tablespoonfuls of melted butter, and pour a -small portion over each tomato. - -=Turnips.=--Peel and slice your turnips and put them in a well-greased -bag with a light seasoning of salt, a lump of butter barely dusted with -flour, and enough thin stock to half cover them. Seal and cook in a -moderate oven for an hour more or less according to the tenderness of -the vegetable. Empty into a hot dish and if not rich enough add more -butter, and dust with black pepper and salt. - -=Turnip Balls.=--Peel fine grained turnips, then cut into balls, using a -vegetable scoop. Put into a well-greased bag with a light seasoning of -salt, a little sugar, a dusting of pepper, a tablespoonful of butter or -vegetable oil and a quarter cupful of hot water, seal, and cook half an -hour until tender, but not brown. Take up, add a half cupful hot cream -sauce, stir lightly in it, sprinkle with minced parsley and serve very -hot. - -=Stuffed Vine Leaves or Dolmas.=--Choose tender vine leaves and scald -them, after which roll a little of the following stuffing in each leaf, -making it round and firm so that the stuffing will not come out when the -balls are boiled. Chop three onions, put a teacupful of good salad oil -in a stewing-pan, and, when it is boiling hot, throw in the chopped -onion. As soon as this begins to cook, add a small cupful of Carolina -rice, some chopped parsley and mint, salt and pepper and a tablespoonful -of currants and mix well on the fire till the rice begins to brown. -Then take a vine leaf in your left hand and wrong side upward and put a -little of this prepared rice into it. Put some of the coarse vine leaves -at the bottom of the paper bag and arrange each little ball beside its -neighbor, packing them rather tightly. When this is done, put in -sufficient water just to cover the dolmas, add a little oil, seal the -bag and bake till the rice is soft and the water is all absorbed. This -is a very delicate and characteristic dish, but will be a failure if the -vine leaves are not tender or the oil is rancid. Serve with lemon. - - - - -CHAPTER XVIII. - -WARM BREADS, BISCUITS, MUFFINS, ETC. - - -=Baking Powder Bread.=--SIFT together, five times over, four quarts of -flour, six rounded teaspoonfuls baking powder and four level -teaspoonfuls salt. Have the oven quite hot. Add to the sifted flour -enough milk and water in nearly equal proportions, to make a moist, not -wet, dough, stiff enough to handle, then divide into four portions, -mould lightly into shape and put into brick shaped pans. Brush over the -tops with milk, put into bags and bake an hour. - -=Bannocks.=--Sift together one pint of corn meal, one tablespoonful of -sugar and a teaspoonful of salt. Pour over the mixture enough milk or -milk and water to moisten. Let stand until cool, then add three -well-beaten eggs, spread half an inch thick in well-greased bag. Seal -and bake in hot oven. Cut into squares, split and serve hot and -well-buttered. - -=Baking Powder Biscuits.=--Sift together three times over one quart of -flour, two rounded teaspoonfuls baking powder, and a teaspoonful of -salt. Rub in with the tips of the fingers one rounding tablespoonful -vegetable shortening or butter, and when the flour feels mealy, add -slowly a cup and a half of milk or milk and water mixed. Mix lightly -with little handling, turn out on board, roll into a sheet half an inch -in thickness, stamp out with small round cutter and lay in greased bag. -Brush the top of each biscuit with milk. Seal and bake twenty minutes in -a very hot oven. - -=Egg Biscuits.=--To make these delicious biscuits, beat one egg until -light, then mix with it two-thirds of a cupful of milk. Add to one pint -of flour a heaping teaspoonful baking powder and one-half teaspoonful -salt, and sift. Blend with the mixture one tablespoonful of butter and -two tablespoonfuls of sugar. Add the egg mixture, make into a dough and -knead lightly. Roll into a sheet a quarter of an inch thick, stamp out -with a round cutter, brush over the top of each biscuit with cream, -prick with a fork, bag, and bake in a hot oven. - -=Maple Biscuits.=--Make a very rich baking powder biscuit dough and roll -out to half the thickness of biscuits, cut out with a small cutter, -sprinkle grated maple sugar over the tops of half of them, moisten the -under sides of the others and lay them on top of the sugared ones, -pressing them on well. Lay close together in a bag, brush over with milk -or melted butter, seal and bake in a quick oven. - -=Nut Biscuits.=--Sift together two cupfuls flour, one-half teaspoonful -of salt, and a teaspoonful and a half of baking powder. - -Rub in one heaping tablespoonful of butter or vegetable shortening, and -add one cupful of nuts, pecans, hickory or English walnuts chopped and a -tablespoonful of sugar. Mix to a soft dough with milk or milk and water, -mould with the hands into small balls, place in a greased bag, brush -each biscuit over with milk or melted butter, put a pinch of chopped -nuts on each, seal and bake in a hot oven. - -=Raisin Biscuits.=--These are excellent for home luncheon or the -children's school or picnic lunch. Sift together one quart of flour, a -half teaspoonful of salt and two heaping teaspoonfuls of baking powder. -Work into the sifted flour a cupful of shortening, then add a cupful -each seedless raisins and milk. Mix well and roll out on the molding -board. Cut in small round biscuits, bag, and bake in a quick oven. - -=Hot Cross Buns.=--Sift together one quart of pastry flour, three -teaspoonfuls of baking powder and a teaspoonful of salt. Rub into the -flour a piece of butter the size of an egg. Mix together a cupful each -of milk and water and add one cupful of sugar. Stir into the flour, add -two beaten eggs, and mix soft. Cut into small biscuits, make the cross -on the top of each, bag, and bake in a very hot oven. Sift powdered -sugar over them as soon as taken from the bag. A half cupful chopped -raisins or currants may be added to the dough if desired. - -=Warmed Over Breads.=--It is a trick worth knowing that cold biscuit, -rolls, gems and the like can be brushed over with water, put in a -greased paper bag, sealed and set in the oven for eight minutes to -emerge as fresh as though just newly baked. - - - - -CHAPTER XIX. - -CAKES. - - -CAKES baked in paper bags will be as brown as if baked without the bag -and will retain their moisture infinitely better; therefore plain loaf -cakes and all fruit cakes are greatly improved by the paper bag cooking. -While drop cakes, oatmeal cookies and the like can be baked directly on -the bottom of the bag, better results as far as form is concerned, will -come from using very thin tin moulds or baking sheets or paper souffle -cases. Before putting a cake in the oven, particularly if it be a fruit -cake, it will be found advisable to set on the bottom of the oven, a -shallow pan with a little water in it. Put in the bag, close the oven -door and leave ten minutes with the gas on, then reduce the heat at -least one-half. Bag cooking prevents cake crusting over and thereby -permits it to rise to its full height. It also saves from burning. -Midway in the baking the position of cakes can be changed, those on the -grid itself set low on the broiler and vice versa so all will cook -evenly. To test whether the cake is done or no, make a hole in the bag -top and thrust in a clean straw or thin knife blade. If it comes out dry -with no stickiness, the cake is done. - -=Cheese Cakes.=--These are a modern adaptation of the old "flawns," a -favorite Eastertide cake. As formerly made, there was a tedious -separation of curds and whey; but the housewife of today eliminates that -by taking a Neufchatel or cream cheese as the foundation. This is -crumbled fine and added to the other ingredients, allowing to each -Neufchatel cheese, one small cupful of sugar, the grated rind and half -the juice of one lemon, a half cupful each sifted cracker crumbs and -currants, one tablespoonful melted butter, half a nutmeg grated, half a -cupful of cream or rich milk, a saltspoonful of salt and four eggs. -Crumble the cheese and crackers together, beat the eggs and add, -together with sugar, salt and spices. Next add the butter and cream and -lastly the currants, lemon juice and rind. Mix thoroughly and fill patty -tins lined with puff paste. Ornament the top with currants and slender -strips of citron, put in buttered bag. Seal and bake in a quick oven. - -=Cinnamon Cake.=--Cream one-quarter cup of butter and one cup of sugar, -add one-half cup of milk, one well beaten egg, one and three-quarters -cups of flour sifted twice with three even teaspoons of baking powder, -and pour in a shallow pan to make a sheet rather than a loaf. Just -before setting the cake into the oven sprinkle cinnamon and granulated -sugar over the top. Put into a bag. Seal and bake twenty minutes. Serve -fresh and cut in squares. - -=English Fairy Cakes.=--Sift together six ounces of flour and a half -teaspoonful of baking powder. Grate a lemon rind and add to the sifted -flour together with three ounces chopped candied cherries. Beat to a -cream four ounces of butter and four of sugar, then add three eggs one -at a time, beating thoroughly. Add the flour and cherry mixture and stir -lightly. Have ready some buttered patty-tins, half fill with the batter, -bag, and bake in a moderate oven twenty minutes. - -=Fruit Cookies.=--One cupful and one-half of sugar, either white or -brown, one cupful of butter and lard or vegetable shortening, (half and -half is good) three tablespoonfuls of molasses, the same amount of hot -water, three eggs, one cupful of raisins, one teaspoonful each of soda -(dissolved in hot water), ginger and cinnamon, a light sprinkling of -cloves, and flour to make very stiff. Half a cupful or more of chopped -nut meats makes a nice addition, but is not necessary. - -Cream the sugar and shortening, as for cake, then add eggs well beaten, -molasses and water, spices and soda, then flour, and lastly fruit. When -the batter will take up no more flour, lift it up by teaspoonfuls, pat -it flat and in shape in the baking pan, which must be well-buttered, put -in bag, and bake in fairly hot oven, being careful not to scorch. - -This will be found much easier than rolling the dough on a board, and -will make about forty cookies. - -=Mrs. Godfrey's Soft Gingerbread.=--In a symposium on gingerbreads held -one Summer afternoon at Sunapee Inn, New Hampshire, this was given as an -example of a most delicate inexpensive cake. Add to one cupful molasses, -one cupful softened butter or lard, filling up the cup in which it is -measured with boiling water. Add two even teaspoonfuls soda, a small -teaspoonful of ginger, a pinch of salt, one beaten egg, and two heaping -cupfuls sifted flour. Beat lightly (not too much lest it make the ginger -bread light colored), put in bag and bake in a moderate oven. - -=Good Friday Cake.=--This is a simple tea cake, not very sweet, and is -served hot or cold as preferred. To make it, beat to a cream a scant -cupful of butter and a quarter cupful of sugar. Add a teaspoonful of -the grated yellow rind of lemon, a half teaspoonful of lemon juice, a -pound of flour and enough water to make a stiff paste. Divide the dough -into two equal parts and roll into large, round cakes about the size of -an ordinary pie tin. Mark the edges with a "jigger" into some fancy -design, or simply pinch with the fingers. Cut each cake into quarters, -brush over with the white of an egg, lay a strip of candied lemon peel -on each, sprinkle with granulated sugar put in bag, and bake. - -=German Honey Cakes.=--These are fine for luncheon or the kaffee klatch. -Put into a saucepan two cupfuls strained honey and one cupful sugar. -Warm, add a cupful of butter and a half tablespoonful soda dissolved in -a little warm water. Add a half cupful caraway seed and flour to roll. -Roll into a rather thick sheet, mark into squares, put in bag, and bake. -When done cut in small cakes. - -=Pecan Kisses.=--Into the whites of six eggs put fourteen little more -than level tablespoonfuls white sugar and beat long and thoroughly until -stiff enough to stand alone. Have ready a small cup pecan kernels having -them in as perfect halves as possible. Beat in lightly, drop in greased -baking sheet, put in bag. Seal and bake in a moderate oven. - -=Mrs. Kelder's Loaf Cake.=--Beat to a cream one and one-half cupfuls -sugar and one-half cupful of butter. Add the yolks of three eggs beaten -until light and thin. Add two and one-half cupfuls flour measured after -sifting with two heaping teaspoonfuls of baking powder. Lastly fold in -the stiffly whipped whites of three eggs and flavor to taste. Put in -light tin, set in paper bag. Seal and bake thirty-five minutes. - -=Hickory Nut Macaroons.=--To one whole egg beaten light, add one cup -sugar and beat well. Add two tablespoonfuls flour and one cup nut meats -and lastly fold in the stiffly whipped whites of three eggs. Drop by -spoonfuls into a well-greased bag and bake in a moderate oven ten or -twelve minutes. - -=Walnut Macaroons.=--One and one-half cupfuls of sugar, one-third cup of -butter, three eggs, three cups of flour, one teaspoonful of soda, -dissolved in water, one teaspoonful of cloves, one teaspoonful of -cinnamon, one cup of English walnut meats, one cup of chopped dates. Do -not roll the mixture as in ordinary cookies, but drop into a greased bag -with a spoon. Seal and bake slowly for thirty minutes. - -=Maple Sugar Cake.=--Add to one cup maple syrup one beaten egg, a pinch -of salt, one cup of thick, sour cream, into which has been stirred a -teaspoonful (scant) of soda, a teaspoonful of ginger and flour to make a -thin batter. Bake in a bag and cut in squares. - -=Molasses Coffee Cake.=--Then right here let me give you a recipe for a -fruit cake or gingerbread with fruit as you may elect to call it. Cream -together one cupful of sugar and three-fourths cup of butter. Add one -cupful black molasses, one cupful strong coffee with a teaspoonful of -soda dissolved in it, four beaten eggs, one teaspoonful each cinnamon -and nutmeg, three-fourths teaspoonful cloves, one half pound shredded -citron and three cupfuls sifted flour. Do not beat longer than -necessary. Put in tin, then in bag, and bake in a slow oven. - -=Nut Cake.=--To make a light, delicious cake, cream together one cup of -sugar and five tablespoons of melted butter. Into this beat two well -beaten eggs, a pinch of salt and a cup of milk. Stir into this two -heaping cupfuls of flour, sifted with two heaping teaspoonfuls of baking -powder. After this is well beaten, stir in three-quarters of a cup of -chopped walnuts. Bake in square cake tin in bag. Ice when cold with -plain pulverized sugar icing. Cut in squares, placing a piece of walnut -meat on each square. - -=Oatmeal Cakes.=--Beat to a cream three-fourths cupful vegetable -shortening or butter and a cupful and a half of brown sugar. Dissolve -one teaspoonful of soda in one cupful of boiling water and add to butter -and sugar mixture. Mix together two cupfuls of dry oatmeal, two cupfuls -of flour and a half teaspoonful of salt and add to the other -ingredients. Flavor to taste. Lastly add two well beaten eggs and drop -from spoon into greased bag or flat tin and place in bag. Seal and bake -in moderate oven about fifteen minutes. - -=German Peach Cake.=--Make a rich baking powder biscuit dough and roll -out in sheets to fit a long biscuit pan. It should not be more than a -half-inch thick. Brush the top with butter and cover with slices of -peach arranged in symmetrical overlapping rows, or half peaches with the -rounded side up. Sprinkle generously with sugar, cover with another tin -to prevent the fruit from becoming mushy or hardened, put in bag and -bake about half an hour in a hot oven. This is a good substitute for -peach pie. - -=Pork Cake.=--This is an old New England dish that has been relegated to -the background these many years, but is lately coming to the fore. A -gray haired New York physician, dining at my house the other night, -declared that his old Connecticut aunt's pork cake was one of the -dearest remembered gustatorial delights of his boyhood. - -To make it chop one pound of fat pork fine. Pour over it a pint of -boiling water, then stir in three cupfuls brown sugar, one pound of -seeded raisins, eight cupfuls of flour and two rounding teaspoonfuls of -soda dissolved in a little water. Add a teaspoonful of cinnamon, a half -teaspoonful cloves and nutmeg, mix thoroughly and bake in a slow oven -like fruit cake. If preferred, two beaten eggs may be added in which -case less flour will be required. - -=Potato Chocolate Cake.=--To two cupfuls of sugar and two-thirds cup -butter beaten to a cream, add yolks of four eggs beaten until lemon -colored and light and a half cupful of sweet milk. Next add a -teaspoonful of soda dissolved in two tablespoonfuls of hot water, one -cup mashed potato, two cups of flour, and four squares of chocolate -melted, one cup chopped walnuts, a teaspoonful of vanilla. Lastly fold -in the stiffly beaten whites of four eggs. This may be baked either in a -large loaf or in layers in a paper bag. - -=Potato Caramel Cake.=--Beat to a cream two-thirds cup of butter and two -cups of sugar, add the yolks of four eggs beaten until light and mix -with a half cup of sweet milk and one cup mashed potato. Add two squares -of bitter chocolate melted, one-half teaspoonful nutmeg, and two cups -flour sifted with two teaspoonfuls baking powder. Fold in whites of four -eggs beaten stiff, a cupful of nut meats, preferably English walnuts, -chopped. Bake slowly for about an hour in a gingerbread tin in paper -bag, making the cake an inch and a half or two inches thick; or else in -layer tins together with white icing. This will make four layers. - -=Auburn Pound Cake.=--Beat to a cream three-fourths pounds of butter and -one pound fine granulated sugar. Add the yolks of nine eggs beaten light -and one pound flour measured after sifting and then sifted again with a -teaspoonful and a half of baking powder. Fold in the stiffly whipped -whites and flavor with vanilla, almond or the grated rind and juice of a -lemon or a wine glass of sherry. Pour into well-buttered thin tin mould -and seal in bags. Bake an hour and a quarter or an hour and a half in a -moderate oven. - -=Raisin Nut Cakes.=--For raisin nut cakes for afternoon tea, beat six -eggs lightly, beating the whites and with an even teaspoon of soda, one -teaspoon of sugar creamed with a cupful of butter, a cupful and a half -of milk and three cupfuls and a half of flour. Add a cupful of chopped -walnuts, two pounds of chopped raisins, a wineglass of brandy, two -teaspoonfuls of baking powder and spice to taste. Make into small cakes, -put on tin in bag and bake in a moderate oven. - -=Sour Cream Cake.=--Beat together one cup of powdered sugar and one cup -of sour cream, add two eggs beaten light, one and one-half cups of flour -sifted twice with an even teaspoon of soda twice, one teaspoon of -vanilla and one cup of seeded and cut raisins rolled lightly in flour. -Beat to make the batter creamy and bake at once in a rather shallow pan -sealed in a paper bag. - - - - -CHAPTER XX. - -FRUITS. - - -=Baked Apples.=--WASH, but do not peel; cut out specks and bruises, -core, fill the bottom of the core-space with a bit of butter, over which -pile sugar and add a dusting of cinnamon. A clove stuck in the side may -take the place of the cinnamon. Seal inside a well-greased bag and bake -eighteen to twenty minutes in a fairly hot oven. Serve hot with sugar -and cream or a hard sauce. - -=Baked Apple Dumplings.=--Make a regular shortcake crust, using one pint -of flour, two teaspoonfuls baking powder and a saltspoonful of salt, -sifted together three times, one-quarter cup butter rubbed in with the -tips of the fingers, and one egg beaten and mixed with three-quarters -cup milk. Roll out and cut in five-inch squares. Have ready three large -apples, peeled, cored and halved and lay each piece on a square of the -paste. Fold the pastry over each apple like a blanket, lapping the four -corners at the top and pressing them down firmly. Turn the dumplings -upside down in a well-buttered bag, dot with bits of butter and sprinkle -with sugar. Set the bag in a quick oven and bake to a russet brown. This -will take about half an hour. Serve with any sweet sauce, or rich, sweet -cream. - -=Cold Baked Apples With Rum.=--Peel, core and bake the apples in a -buttered bag, with a teaspoonful of sugar to each apple. Put in the -serving dish, and while still very hot pour over each a dessertspoonful -of rum. Let cool and serve with cake or crisped water biscuit. - -=Cinnamon Apples.=--Peel, core and quarter six good cooking apples, -preferably greenings. Melt a tablespoonful of butter in a warm bowl and -stir the apples in it until coated with the butter. Mix a teaspoonful of -ground cinnamon with a half cup of granulated sugar, and stir into the -apples. Have a paper bag thoroughly buttered and put the apples in it. -Rinse out the bowl with a cup of hot water, add it to the apples, seal -carefully, place on a broiler which rests on a pie plate and bake in a -hot oven fifteen minutes. Half a pint of whipped cream over the apples -when served is an addition, but they are delicious, cooked in this way, -without it. - -=Apples Stuffed With Figs.=--Steam tender as many figs as you desire, -chop into dice and roll each piece in powdered sugar seasoned with -cinnamon. Core large, tart apples and fill the cavities with the figs. -Bag and bake in a hot oven, adding a little hot water. When tender, -remove carefully to the serving dish and pour over them a syrup made by -boiling a half cup of sugar with an equal quantity of water. Flavor to -taste and pour over the apples. Serve cold with whipped or plain cream. - -=Baked Apples and Nuts.=--For a half dozen large apples a good -three-fourths cup of nut meats, butternuts, black walnuts or hickory -nuts--will be required. Chop the meats fine and add a half cup of sugar. -Core the apples and fill the centres with the nuts and sugar. Put in a -rather deep pan, with a cupful of boiling water added, bag and bake. -When tender remove carefully, place in a pretty dish, pour the juice -over the apples, and crown with whipped cream or a meringue made from -the whites of two eggs. - -=Raisin Apples.=--A simple dessert enjoyed by the children consists of -apples, cored and each cavity filled with sugar, nutmeg, a bit of butter -and two or three raisins. Add one cupful of hot water, put in bag and -bake in a slow oven. This may be varied occasionally by placing a -meringue on the top of each apple when done, and cooking in a slow oven -for seven minutes longer. Serve cold. - -=Baked Apple Sauce.=--Peel and core firm apples of good flavor. Stick -three cloves in each and put bits of mace and cinnamon in the core -spaces. Put them in a well-buttered bag with two heaping cupfuls of -sugar and a half cupful of water. Cook thirty minutes. Have the oven -very hot at first, but slack heat after seven minutes. Lemon juice -instead of water makes a richer flavored sauce. In that case add a half -cupful more sugar at the outset. - -=Baked Bananas.=--Peel and remove coarse threads, cut the pulp in halves -lengthwise, dust with sugar and sprinkle with lemon juice, put in -buttered bag and bake fifteen minutes, or roll the bananas in hot -marmalade, then bake. - -=Stuffed Dates.=--Select large, fine fruit, wash quickly and remove the -pit. Put into the cavity a bit of crystallized ginger or citron, a nut -or little candied peel, roll in confectioner's sugar and lay in lightly -buttered bag left open at one end. Put in coolish oven to harden. - -=Baked Gooseberries.=--Put into a greased bag a pint of "topped and -tailed" gooseberries, add a cupful each sugar and water, seal and cook -twenty minutes. - -=Baked Peaches.=--Pour boiling water over the fruit, then rub off the -skins and place in buttered bag without removing the pits. Add a -teaspoonful of water for each peach, seal and bake about twenty minutes -in a hot oven. When done, sweeten to taste and set aside to chill before -using. Serve with sweet cream. - -=Baked Pears.=--Select ripe, fine-flavored fruit, snip out the blossom -end and stick in a clove. If the skin is thin, do not peel, but if -tough, remove, put in buttered bag with a little water, seal and cook -from fifteen to thirty minutes according to the quality of the fruit. - -=Baked Plums.=--Put in buttered bag with a little water and cook twenty -or twenty-five minutes. Sweeten to taste when done. - -=Baked Quinces.=--Wash, core and peel, fill the centers with sugar and -put in greased bag with two tablespoonfuls of water allowed for each -quince. Seal and bake slowly for an hour, until the quince is tender but -not mushy. Serve with the quince syrup and a spoonful of whipped cream -on top of each quince. - -=Baked Raisins.=--Remove stems, clean well, put in a colander and wash -thoroughly. Put in buttered bag with a cupful of water for each cupful -of raisins. Seal and cook slowly for half an hour. A mixture of dried -apricots, prunes and cherries is nice with the raisins, but these fruits -need long soaking in cold water before adding to the raisins and -cooking. - -=Chestnut Patties.=--Beat together, until smooth, one egg and one cupful -of pulverized sugar. Add one cupful of chestnut meats that have been put -through a nut grinder, five tablespoonfuls of flour and one teaspoonful -of baking powder. Beat lightly, then drop by spoonfuls on buttered tins. -Dust with pulverized sugar and cinnamon. Put in bag and bake in a quick -oven. - - - - -CHAPTER XXI. - -PASTRY. - - -USE tin or agate pie plates for paper bag cookery. Line with a delicate -crust, and prick the bottom with a fork. Turn in whatever filling you -elect to have, and put on top crust or the latticed bars. Cut a cross in -the center of a solid crust and turn back the points or prick with a -fork. Any pie can be baked in a paper bag with advantage. Cook two pies -at once, shifting midway in the cooking from the upper to the lower -shelves and vice versa. Have the oven hot when the pies go in, but -reduce the heat as soon as the bag corners turn brown. Average pies -require about half an hour for the baking. - -=Plain Pie Crust.=--For each pie allow a heaping cupful of pastry flour -and sift into a cold bowl with a half teaspoonful of salt and a -saltspoonful of baking powder. Have ready a quarter cupful of butter -that has been washed in cold water, then chilled on the ice. Work into -the sifted flour a quarter cupful of lard or vegetable shortening, using -the tips of the fingers or a case knife. As soon as the flour begins to -feel like coarse meal, moisten to a dough with cold water. Add a little -at a time, handling the crust as lightly as possible. It will take about -a quarter of a cupful of water to a heaping cupful of flour. Toss on a -smooth board, dredged lightly with flour, pat and roll a quarter of an -inch in thickness, keeping the sheet of paste a little wider than it is -long. Now place the chilled butter on the center of the lower half of -the paste and cover by folding the upper part of the sheet over it. -Press the edges together so as to inclose as much air as possible. Fold -the right side of the paste over the inclosed butter and the left side -under. Turn the paste half way around, pat into shape and roll out -lightly having the sheet of paste longer than it is wide, and lifting -often to prevent its sticking to the board. Dredge slightly with flour -when necessary. Fold again so as to make three layers, divide in halves, -pat and roll out the one intended for the lower crust having it a little -larger than the pie plate, to allow for shrinkage. Fold back the rolled -out crust and readjust in the pie tin letting it come well up over the -edge, then pressing back. Turn in the filling then roll out the upper -crust. When this reaches the required size, fold over and perforate the -center, piercing with a fork or using a knife to make any pattern -desired, and place in position over the pie. - -=Apple Pie.=--Peel and slice thin, tart, well flavored apples. Put in -crust, sprinkle with sugar, dust with cinnamon or nutmeg, cover with -latticed or full crust, put in bag, and bake half an hour in a steady -oven. - -=A New Apple Pie.=--Peel and core about eight or ten apples or as many -as are wanted. Make a rich pastry dough and cut in strips about two -inches wide. Wind a strip around each apple, but do not cover it. Fill -the center of each apple with butter, sugar and water. Sprinkle with -nutmeg, put in bag, then in the oven and bake. Serve with or without -cream. - -=Deep Apple Pie With Cream Cheese.=--Bake a nice apple pie about -three-quarters of an hour before dinner. Have a small cream cheese -pressed through a ricer and mixed with a cup of whipped cream and a -little salt. Press through a pastry tube or tin funnel on top of the -pie in a pattern, and serve warm for dessert. The cheese and cream -combination may also be used on a two crust apple pie. - -=Cranberry Pie.=--Line a rather deep pie plate with a plain crust. Put -on a border of richer paste, fill with cranberries cooked according to -directions for stewed cranberries, and put strips of crust over the top, -making squares or diamonds as preferred. Put in bag and bake. - -=Cranberry and Raisin Pie.=--Allow to each pie a cup and a half -cranberries and a half cup of raisins. The latter should be seeded and -the berries washed and cut in two. Mix with them a cup of sugar, a -tablespoon of flour, and a teaspoonful of butter. Fill a pie plate lined -with crust, heaping up slightly in the middle. Cover with an upper -crust, bag, and bake in a hot oven. - -=Lemon Pie.=--Beat the yolks of three eggs lightly, add one cup of sugar -slowly and then the juice and grated yellow rind of one lemon. Beat hard -and stir in two even tablespoons of flour made smooth in one cup of -milk. Turn into a paste lined plate and bake about half an hour in a -paper bag. Cool partly and cover with the whites of three eggs beaten -stiff with six even tablespoons of powdered sugar. Pile roughly and set -in a very cool oven to become firm. - -=Mince Pie.=--A simple rule for making mince meat by measure, calls for -a pint bowl of well cooked beef chopped to the finest mince and measured -after chopping, two bowls of tart apples chopped into coarse bits and a -half bowl chopped suet. Add to this a pound of seeded raisins, also -chopped, a pound of currants, a quarter of a pound of citron cut in thin -slices, a tablespoonful each of powdered cinnamon, cloves and nutmeg. -Use enough sweet cider to make moist, then add a bowl of sugar and an -even teaspoonful salt. Scald well and put away in a stone jar. When you -make the pies add a few whole raisins, chopped nut meats or any jelly -you have on hand. - -When mince pie is to be reheated for dinner and served hot, grated -cheese may be sprinkled over the top just before setting it in the oven -to heat. - -=Mock Mince Pie.=--To four quarts green tomatoes, chopped fine, allow -three pounds brown sugar, the juice of two lemons and their yellow rind, -grated, a tablespoonful each cinnamon, allspice and salt, half a -teaspoonful cloves and a tablespoonful of grated nutmeg. Put into a -porcelain lined kettle and simmer gently until reduced one half in bulk. -Now add two pounds and one-half seeded raisins, or part raisins and part -currants or chopped prunes and a cup of boiled cider. Then cook an hour -or two longer until thick. Bake as any mince pie. - -=Pecan Pie With One Crust.=--One cup of sugar, three eggs, one cup of -sweet cream, one cup of pecans well mashed. Beat very light, pour into -two pie pans that are lined with good rich paste, put in bag and bake. - -=Real Old Fashioned Pumpkin Pie.=--If you are fortunate enough to get a -genuine old fashioned field pumpkin, you may be thankful. If forbidden -that privilege, the canned pumpkin or the dried pumpkin flour, or again -a Hubbard squash or a big yellow one, may be so manipulated as to -deceive even a connoisseur on pumpkin pies, into thinking he has the -very kind that "Mother used to make," and giving thanks accordingly. If -the field pumpkin is yours, wash, cut up without peeling, scrape out all -the wooly fiber, then put over the fire on the back of the stove. Add -just a little water to keep it from sticking on the bottom, cover -closely and steam gently for six or eight hours. At the end of this time -the pumpkin pulp should be thoroughly cooked in its own juices. Take up, -cool a little, then pull off the skin with a sharp knife. Press through -a sieve and let it stand overnight in a press so as to remove the -superfluous liquid, which should be saved to use in making Boston brown -bread. When ready to bake, measure the pulp and to every five cupfuls -allow one teaspoonful of salt, half a grated nutmeg, a tablespoonful of -mace, two teaspoonfuls of ginger and a large cupful of sugar. Beat four -eggs and stir into the pumpkin pulp, together with four cupfuls of sweet -milk and a half cupful cream. Beat well and taste to see if it is sweet -enough. Turn into plates lined with good pastry, bag, and bake -three-quarters of an hour until a golden brown and firm in the center. -Serve with good American cheese. Some old-fashioned cooks like their -pumpkin pies flavored with a little rose water. - -In making pies of the canned pumpkin, observe the same proportions. If -the pumpkin flour is used, spread on a tin and brown before adding the -milk. - -The English fashion of baking pumpkin as well as mince pies in -individual shells, is preferred by many who do not feel the compelling -force of tradition. A new wrinkle for the woman who holds to her pumpkin -pie for Thanksgiving, but wishes to present it in very modern guise is -to serve it with cottage cheese balls and strained honey. The -combination of flavors is certainly a most happy one. The cheese balls -are piled in a pretty dish and the honey served from a glass bowl. - -=Individual English Apple Tart.=--Peel and core tart apples, put into a -large saucepan, cover with boiling water, stew gently until the apples -are tender but unbroken. Sweeten to taste. Line the edges of a deep pie -tin with crust, then fill the center of the dish with apples, dropping -into the center of each a spoonful of orange marmalade. Cover the top of -the dish with strips of pastry arranged lattice fashion, bag, and bake -quickly until brown. Serve hot. - -=Colonial Pumpkin Tartlets.=--To one quart of cooked and sifted pumpkin -add one tablespoonful each of butter and flour, six well beaten eggs, a -cupful of sugar, a quarter teaspoonful each of mace and nutmeg, four -teaspoonfuls of ginger and one gill of milk. Bake in patty-pans lined -with rich flaky crust, set in paper bag. Remove from pans before -serving. A touch of novelty is given by topping each tartlet with a -generous portion of maple syrup or strained honey. - - - -TURNOVERS. - -=Apple and Cheese Turnovers.=--Make a crust, using six heaping -tablespoonfuls of flour, three tablespoonfuls lard and butter, half and -half, a saltspoonful of salt and just enough water to roll out. Mark out -into squares of about four inches. Have ready some nice tart apples -sliced fine, and also cheese sliced very thin. Fill each one with -apples, sprinkle sugar and cinnamon over the apple, put a tiny piece of -butter on top, then turn up the edges of the crust, overlapping the -upper side about two inches. Place in a buttered bag, and having wet the -edges of the crust with milk, bake to a nice brown. Remove from the -oven, raise up the upper crust, put in the cheese, re-cover, turn a tin -over the turnovers and stand in the oven again for ten minutes, leaving -the oven door open. This softens the cheese. Eat while warm. Caraway -seeds may be used in place of cinnamon if desired. The turnovers may be -eaten plain with cream or with a liquid sauce as preferred. - -=Apricot or Plum Jam Turnovers.=--Make a good crust and roll out twice. -Mark a square and spread thickly with jam. Fold over two sides first and -pinch together, then fold over the other two sides in the same way. -Brush over with milk and sprinkle with brown sugar. Put into -well-greased bag and bake thirty minutes. - -=Mince Turnovers.=--Make the original round of paste about four inches -across. Put a tablespoonful of mince meat upon it, fold over very neatly -and pinch the edges together. Flatten and cook inside a buttered bag. - - - - -CHAPTER XXI. - -SHORT CAKES - - -=Banana Short Cake.=--BEAT to a cream one-half cupful butter and one of -sugar. Add two well-beaten eggs, a pinch of salt and a teaspoonful of -baking powder sifted with a pint of flour. Flavor with vanilla. Mix -lightly and roll out into a sheet about half an inch thick. Cut into -rounds about four inches in diameter, and having brushed each one over -with melted butter, pile on top of each other and put in buttered bag. -Bake twelve minutes, separate, and spread between the layers a thick -filling of sliced bananas flavored with lemon juice and sweetened to -taste. Serve with Foamy Sauce. - -=Peach Short Cake.=--Use for this either fresh peaches or canned and -make in one large short cake or individual ones which are really nicer -in paper bag cookery. For the latter sift together a pint and a half of -flour, two tablespoonfuls of salt. Rub in with the tips of the fingers -two tablespoonfuls of butter, then add one beaten egg and milk to make a -soft dough. Cut out like biscuit, bag and bake in a quick oven. When -baked, split in two, spread lightly with butter and fill with the -sweetened peaches and whipped cream, a layer of peaches first and cream -on top. Cover the little short cakes in the same way, piling up the -whipped cream on top. - -=Rhubarb Short Cake.=--Stew rhubarb and sweeten to taste. Make a short -cake batter, using one-quarter cupful of butter and a half cupful sugar -creamed together, one egg well beaten, one quarter cupful sweet milk and -one cupful of flour sifted with one teaspoonful of baking powder. Make -in two large layers or individual ones, and bake in paper bag. When -done, spread with the rhubarb filling and serve with whipped cream or a -cream sauce. - -=Old Fashioned Strawberry Short Cake.=--The real old-fashioned -strawberry short cake may be made with sour cream or rich sour milk and -soda, or sweet milk and baking powder. Sometimes an egg is added and a -tablespoonful of sugar, but it is a far cry from the French strawberry -short cake of hotels and restaurants which is really a cake, either -sponge or layer, with whole berries between the layers and thick whipped -cream or a meringue on top. To make the genuine old-fashioned sour milk -biscuit short cake, which is really more tender than that made with -sweet milk, put four cups sifted pastry flour in a mixing bowl with a -half teaspoonful of salt and mix well. Add three tablespoonfuls of -butter and chop fine, using a silver knife. Dissolve a level teaspoonful -of soda in a little hot water and stir into a large cupful of sour cream -or rich sour milk. When it stops "purring" add a tablespoonful of sugar -and one well beaten egg to the milk and turn into the sifted flour. Mix -well together with a spatula or flexible knife, handling as little as -possible, then turn out on to a floured board. The dough should be soft -enough to roll easily. Divide and roll lightly and quickly into two thin -sheets. These may be baked separately in well-greased round tins in a -paper bag or laid one on top of the other with a thin coating of butter -between and baked in one bag. Bake in a very hot oven. When done, -separate. Have ready a quart of ripe berries washed, crushed and -sugared. This should have been done before beginning the dough, so that -the sugar will have time to draw out the rich juice of the berries. -Cover the lower half of the short cake with a thick layer of these -berries, place the second cake on top and cover with the rest of the -crushed and sweetened berries or large whole ones dusted with powdered -sugar. Serve with thick cream or a crushed berry sauce. - - - -PUDDINGS. - -=Almond Pudding.=--Blanche one pound of almonds and grind to a smooth -paste with two teaspoonfuls of rose water. Add a wine glass of wine and -a half cupful of cream thickened with a large spoonful of bread crumbs. -Add a half pound of sugar, seven well beaten eggs and a half teaspoonful -of grated nutmeg. Put in a thin walled pudding dish, set in bag, seal -and bake half an hour. - -=Apple and Fig Pudding.=--Select large tart baking apples, wash and -core. Stuff each apple with a fig rolled small as possible or chopped, -as preferred. Put in buttered bag and bake slowly until tender, but not -broken. Place in a glass dish and cover with a thick boiled custard. -Decorate each apple with a candied or Maraschino cherry and serve with -sweet wafers. - -=Banana Pudding.=--Beat the yolks of three eggs and whites of two. Add a -cupful of sugar, a scant half cupful softened butter, a cupful stale -cake crumbs and a cupful of milk. Beat all together well, then add -three bananas sliced thin, and the juice of a half lemon. Put into a -basin then in a well-buttered bag, seal and bake half an hour, take out, -cover with a meringue made from the whipped white of the egg that was -left over and a tablespoonful of sugar with a little lemon juice to -flavor. Strew a little candied peel over the meringue and set in the -oven, which should be quite cool for the meringue to rise slowly and -stiffen. Serve with lemon sauce. - -=Farmer's Plum Pudding.=--Put into a basin two cupfuls of flour sifted -with two level teaspoonfuls baking powder, a pinch of salt and a level -teaspoonful ginger and cinnamon. Add one-half cupful sugar, one cupful -chopped suet, one-half cupful each candied peel and currants and -raisins. Make to batter consistency with one-half cupful each molasses -and milk and one beaten egg. Put in small buttered molds, set in paper -bag, pour in enough cold water to come three parts up the sides, seal -and bake two hours, reducing the heat of the oven after the first ten -minutes. Serve with hard or foamy sauce. - -=Peach Betty.=--Sprinkle a layer of crumbs in a buttered baking dish and -over this a layer of peach quarters. Sprinkle with sugar, then repeat a -layer of crumbs and peaches and sugar until the dish is filled, having -the crumbs on top. Put in buttered bag and bake thirty-five minutes in a -moderate oven, and serve with sweetened cream. To prepare the buttered -crumbs melt a little butter and pour over the crumbs. - -=Peach Cobbler.=--For this the richest and ripest peaches are none too -good. Some variety of the yellow peach is usually chosen because of its -superior richness. For its baking a pudding dish at least three and a -half inches deep is chosen. This is lined with a rich crust, a square -of the dough being taken from the bottom. Now peel enough ripe and -luscious peaches to fill the dish, tearing them apart but leaving the -pits in to impart their superior flavor. Sweeten abundantly, add about -two tablespoonfuls water, and a tablespoonful of butter cut in bits. -Cover with a layer of puff paste, sealing it down carefully on the sides -to the border, so as to lose none of the juices. Bag and bake in a quick -oven for forty-five minutes. When nearly done, draw to the edge of the -oven, open the top of the bag, dust with powdered sugar and set back a -few moments longer for the crust to glaze. This is perfection, whether -eaten hot or cold, serving it alone, with cream or with a hard sauce as -preferred. - -=Peach Roly Poly.=--Make a sweet biscuit dough. Roll out thin and spread -with a layer of sliced or chopped peaches and roll the dough over as for -jelly roll. Put in buttered bag and bake in a moderate oven. - -=Plum Roly Poly.=--Wash and stew any ripe sound plums and remove the -pits. If very juicy, drain away the most of the juice. Sweeten to taste. -Make a good biscuit dough or puff paste as preferred, roll out in long -strips, sprinkle sugar on the upper side, then spread thinly with the -stewed plums, roll up and pinch the ends tight. Put in buttered bag and -cook thirty minutes. Serve with a sauce made from the extra juice -sweetened and slightly thickened with a little cornstarch. - -=Rye Bread Pudding.=--Toast stale rye bread to a golden brown, then roll -into fine crumbs. Brush small custard cups or a mould with melted -butter, sprinkle over a few currants, raisins, prunes (cut fine) or -figs, then fill with crumbs. Beat three eggs without separating until -light, add three tablespoonfuls of sugar, a pint of milk (with vanilla -or nutmeg to flavor) and pour carefully over the bread crumbs. Let them -stand ten minutes, until the mixture has soaked into the crumbs; then -set in a paper bag in a pan of cold water and cook like a custard in the -oven. It will take about half an hour. Test by slipping the blade of the -knife down the side of the bag. If it comes up clear, the pudding is -sufficiently baked. Serve hot with lemon or egg sauce or fruit syrup. - -=Tapioca Apple Pudding.=--Soak one cupful tapioca in three pints cold -water over night. In the morning put on to boil and cook twenty or -thirty minutes, until it looks clear. Add a quart and a half peeled and -quartered apples, one cup of sugar, a teaspoonful salt, and lemon juice -or extract to flavor. Turn into a buttered dish, put in bag and bake an -hour in a moderate oven. When cold serve with cream and sugar. - -=A White Plum Pudding.=--Beat to a cream a half cup of sugar and -three-quarters cup of butter. Add four eggs well beaten, a saltspoonful -of salt, two cups milk, a quart of flour mixed with one-half cup -shredded citron, one-half cup currants, a teaspoonful grated nutmeg and -a teaspoonful vanilla. Just before turning into the mould stir in two -even tablespoonfuls pure baking powder. Put in bag, surround with water, -steam two hours and serve with any good sauce. - - - -PUDDING SAUCES. - -=Caramel Sauce.=--Put one-half cupful of sugar over the fire in a clean, -smooth saucepan and stir until it becomes a light brown color. Pour in -a half cupful of boiling water, simmer ten minutes, add a tablespoonful -of butter and serve with pudding or fritters. - -=Cornstarch Pudding Sauce.=--Beat together one tablespoonful cornstarch, -two tablespoonfuls of butter and a half cupful of brown sugar. Set on -the stove until heated, then turn in hot water a little at a time and -cook until consistency required. Add four tablespoonfuls of grape or -apple jelly with spices or other flavoring to taste, and serve hot. - -=Cream Sauce.=--Mix together two tablespoonfuls each of cornstarch and -sugar. Add one beaten egg and cook in double boiler until thickened. Add -a tablespoonful of butter and flavoring to taste. - -=Cream Sauce a la Hotel Astor.=--Beat together one cupful each sugar and -butter until perfectly blended. Add cream until mixture is like thick -cream, dust with nutmeg or mace and serve. - -=Delicious Fruit Sauce for Plum Pudding.=--Boil together one cupful of -water and two of sugar for ten minutes. Thicken slightly with three -level teaspoonfuls arrow root or two teaspoonfuls corn starch mixed with -a little cold water, simmer five minutes, then add a half cupful candied -cherries, cut in halves and a few pistache nuts quartered. Flavor with -nutmeg or vanilla as preferred. - -=Hard Sauce for Plum Pudding.=--Beat one cupful of butter to a cream. -Add sugar gradually, two cupfuls in all, beating until very light. Add -the whites of two eggs beaten to a stiff dry foam. Arrange on a flat -glass dish and grate a little nutmeg over it. - -=Molasses Sauce.=--To make molasses sauce, which is an excellent -accompaniment to a plain rice or apple pudding, mix together one cupful -of molasses, a tablespoonful of vinegar or the juice of one lemon, a -saltspoonful of salt and a tablespoonful of butter. Boil ten minutes. - - - - -MENUS AND INDEXES - - - - -CHAPTER XXII. - -PAPER BAG MENUS FOR WINTER. - - - BREAKFAST NO. 1. - - Grapefruit - Cereal - Sweetbreads with Bacon (Paper-bagged) - Scones (Paper-bagged) - Coffee. - - - BREAKFAST NO. 2. - - Oranges - Cereal - Spindled Oysters with Bacon (Paper-bagged) - Water Cress - Warmed over Rolls (Paper-bagged) - Coffee. - - - BREAKFAST NO. 3. - - Baked Apples (Paper-bagged) - Beefsteak Leftovers (Paper-bagged) - Sweet Potatoes Southern Style (in paper-bag) - Scones (Paper-bagged) - Coffee. - - - LUNCHEON OR SUPPER NO. 1. - - Chicken Croquettes (Bagged) - Olives Pickles - Hot Biscuit (Bagged) - Gingerbread (Bagged) - Cheese - Tea. - - - LUNCHEON OR SUPPER NO. 2. - - Oyster Bundles (Bagged) - Baked Potatoes (Bagged) - Celery Olives - Pork Cake (Bagged) - Baked Quinces (Bagged) - Cocoa. - - - LUNCHEON OR SUPPER NO. 3. - - Mock Fried Oysters (Bagged) - Pickles Celery - Sally Lunn (Bagged) - Sponge Cake (Bagged) - Baked Apples - Tea. - - - DINNER NO. 1. - - Grapefruit with Maraschino Cherries - Olives Pickles - Smelts Milanaise (Bagged) - Roast Chicken (Bagged) Baked Potatoes (Bagged) - Currant or Cranberry Jelly (Bagged) - Baked Onions (Bagged) Lettuce Salad - Plum Pudding (Bagged) Hard Sauce - Demi-Tasse. - - - DINNER NO. 2. - - Grilled Sardines on Crackers (Bagged) - Ripe Olives Celery Salted Almonds (Cooked in Bag) - Ducks (Roasted in Bag) - Candied Sweet Potatoes Southern Style (in Bag) - Cranberry Molds, Biscuit (Bagged) - Baked Apples Stuffed with Nuts (Bagged) - Served with Cream - Gingerbread (Bagged) - Tea. - - - DINNER NO. 3. - - Anchovy Canapes (Bagged) - Olives Celery - Roast Veal (Bagged) - Baked Potatoes (Bagged) - Spinach (Paper Bagged) - Endive and Roquefort Cheese Salad - Cheese Straws (Paper-bagged) - Mince Pie (Paper Bagged) - Black Coffee. - - - -PAPER BAG MENUS FOR SPRING. - - - BREAKFAST NO. 1. - - Baked Rhubarb and Raisins (Paper-bagged) - Cereal - Omelette (Paper-bagged) - Crisped Sweet Potatoes (Paper-bagged) - Rolls (Reheated in bag) - Coffee. - - - BREAKFAST NO. 2. - - Strawberries au Naturel - Cereal - Eggs in Cocottes (Paper-bagged) - Scones (Paper-bagged) - Coffee. - - - BREAKFAST NO. 3. - - Baked Prunes (Paper-bagged) - Cereal - Sweetbreads (Bagged) Water Cress - Baking Powder Biscuit (Bagged) - Coffee. - - - LUNCHEON OR SUPPER NO. 1. - - Rhubarb Short Cake (Paper-bagged) - Cold Veal Loaf (Paper-bagged) - Chocolate Cake (Bagged) - Tea. - - - LUNCHEON OR SUPPER NO. 2. - - Crab Meat au Gratin (Paper-bagged) - Biscuit (Paper-bagged) - Mrs. Kelder's Loaf Cake (Bagged) - Strawberries - Cocoa. - - - LUNCHEON OR SUPPER NO. 3. - - Chicken Croquettes (Paper-bagged) - Biscuit (Bagged) - Pickles Olives - Good Friday Cake (Paper-bagged) - Custard - Tea. - - - DINNER NO. 1. - - Caviare Canapes (Bagged) - Salted Nuts (Bagged) Olives - Roast Leg of Lamb (Bagged) Mint Sauce - Baked Potatoes (Bagged) - Stuffed Baked Onions (Bagged) - Rhubarb Pie (Bagged) - Coffee. - - - DINNER NO. 2. - - Bouchees of Sardines (Bagged) - Deviled Almonds (Bagged) Radishes - Breast of Lamb with Tomato Sauce (Bagged) - Parsnips (Bagged) - Baked Potatoes without their Jackets (Bagged) - Lettuce Salad - Rhubarb Short Cake (Bagged) - Black Coffee. - - - DINNER NO. 3. - - Strawberries au Naturel on Orange Slices - Mussels au Gratin (Bagged) - Irish Stew (Bagged) - Scalloped Tomatoes (Bagged) - Lettuce Salad - Lemon Pie - Coffee. - - - - PAPER BAG MENUS FOR SUMMER. - - - BREAKFAST NO. 1. - - Raspberries - Cereal - Creamed Mushrooms (Bagged) - Toast (Bagged) - Coffee. - - - BREAKFAST NO. 2. - - Blackberries with Cream - Moulded Cereal - Crisped Bacon and Liver (Bagged) - Rolls (Bagged) Radishes - Coffee. - - - BREAKFAST NO. 3. - - Cantaloupe - Moulded Farina - Corn Fritters (Bagged) - Baked Egg In Tomato Cases (Bagged) - Scones (Bagged) - Coffee. - - - LUNCHEON OR SUPPER NO. 1. - - Peach Puree - Potato Salad - Veal Loaf (Bag-cooked) - Raspberry Short Cake (Bag-cooked) with Cream - Iced Tea. - - - LUNCHEON OR SUPPER NO. 2. - - Cold Game Pie (Cooked in Bag) - Hot Biscuit (Cooked in Bag) - Oatmeal Crisps (Cooked in Bag) - Blackberries - Iced Tea. - - - LUNCHEON OR SUPPER NO. 3. - - Stuffed Tomatoes with Cream (Bag-cooked) - Baked Lamb, Sweetbreads (Bag-cooked) - Bread and Butter - Lettuce Salad - Raspberries Potato Caramel Cake (Bag-cooked) - Iced Tea. - - - DINNER NO. 1. - - Canteloupes - Radishes Olives - Lamb Chops (Bagged) Mint Jelly - Green Peas (Bagged) - String Bean Salad - Lemon Ice - - - DINNER NO. 2. - - Sardines and Lemon - Olives Radishes - Saute of Chicken with Mushrooms (Bagged) - Sweet Potatoes en Brochette (Paper-bagged) - Sliced Tomatoes with French Dressing - Fruit Syllabub - Potato Chocolate Cake (Baked in Bag) - Iced Tea. - - - DINNER NO. 3. - - Watermelon - Roast Lamb (Paper-bagged) Mint Sauce, Currant Jelly - New Potatoes (Bagged) Parsley Sauce - Oriental String Beans (Paper-bagged) - Cucumbers (Dressed with oil and vinegar) - Neufchatel Cheese and Wafers - Lemon Ice Chocolate Wafers (Bag-cooked) - Iced Tea with Lemon. - - - - PAPER BAG MENUS FOR AUTUMN. - - - BREAKFAST NO. 1. - - Peaches and Cream - Cereal - Fried Tomatoes (Paper-bagged) Cream Gravy - Blueberry Biscuit (Paper-bagged) - Coffee. - - - BREAKFAST NO. 2. - - Baked Apples (Bagged-cooked) with Cream - Cereal - Eggs Baked in Tomatoes (Paper-bagged) - Baked Potatoes (Bagged) - Biscuit (Bagged) - Coffee. - - - BREAKFAST NO. 3. - - Canteloupe - Ham with Apples (Bagged) - Sweet Potatoes (Bagged) - Corn Meal Gems (Bag-cooked) - Coffee. - - - LUNCHEON OR SUPPER NO. 1. - - Cold Roast Chicken (Paper-bagged) - Baked Potatoes (Bagged) - Tomatoes with Mayonnaise - Bread and Butter Folds - Baked Sweet Apples with Cream (Bagged) - Chocolate Cake (Bagged) - Tea. - - - LUNCHEON OR SUPPER NO. 2. - - Corn Patties (Bagged) - Scalloped Potatoes (Bagged) - Olives Pickles - Farmer's Fruit Cake (Bagged) - Baked Quinces - Tea. - - - LUNCHEON OR SUPPER NO. 3. - - Baked Potatoes en Surprise (Bagged) - Chicken Croquettes (Paper-bagged) - Sliced Tomatoes with French Dressing - Baked Apples with Nuts (Bagged) - Gingerbread (Bagged) - Tea. - - - DINNER MENU NO. 1. - - Canteloupe - Caviare Canapes (Cooked in Bag) - Sauer Braten with Carrots and Onions (Bagged) - Baked Potatoes (Bagged) - Lima Beans (Bagged) - Sliced Tomatoes - Peach Short Cake (Paper-bagged) - Coffee. - - - DINNER MENU NO. 2. - - Caviare Canapes (Cooked in Bag) - Deviled Chestnuts (Paper-bagged) - Roast Pork (Bagged) - Sweet Potatoes (Bagged) - Baked Egg Plant (Bagged) - Cucumbers - Apple Pie (Paper-bagged) with Cream Cheese - Coffee. - - - DINNER MENU NO. 3. - - Grapes and Peaches - Cream of Chestnut Soup with Croutons (Cooked in Bag) - Roast Duck (Bagged) Spiced Grapes - Sweet Potatoes (Bagged) - Baked Tomatoes (Bagged) - Grape Pie (Baked In Bag) - Coffee. - - - - -CHAPTER XXIII. - -A FEW OF THE EASIEST DISHES FOR BEGINNERS - - - Baked Potatoes in their Jackets Page 96 - Baked Potatoes without Jackets " 96 - Bacon and Apples " 70 - Sausage and Apples " 72 - Bacon and Bananas " 70 - Sausage with Tomatoes " 73 - Roast Loin of Pork " 72 - Hot Cheese Canapes " 20 - Caviare Canapes " 20 - Cheese and Cracker Canapes " 20 - Cracker Crisps " 21 - Roast Clams " 26 - Lobster in Shells " 29 - Baked Blue Fish " 31 - Filets of Flounder " 34 - Lamb Chops " 67 - Roast Leg of Lamb " 69 - Roast Chicken " 50 - Vealettes " 76 - Baked Onions " 94 - Sweet Potatoes and Bacon " 97 - Spinach " 98 - Peas " 94 - Turnips " 99 - Baking Powder Biscuits " 101 - Baked Apples " 112 - Cinnamon Apples " 113 - Apple Dumplings " 112 - Baked Pears " 115 - Mrs. Kelder's Loaf Cake " 107 - Oatmeal Cakes " 109 - Pork Cake " 109 - Mince Turnovers " 122 - Individual Apple Tart " 120 - - - - -INDEX - - - APPETIZERS AND RELISHES: PAGE - - Bouchee Cases 18 - Bonne Bouchee 19 - Bouchees of Caviare, Olives and Mayonnaise 19 - Bouchees of Sardines 19 - Bouchees of Sausage or Tongue 19 - Canapes, The Making of 19 - Anchovy Canapes 20 - Caviare Canapes 20 - Hot Cheese Canapes 20 - Cheese and Crackers Canapes 20 - Cheese Toast Sandwiches 20 - Cracker Crisps 21 - Deviled Crackers 21 - Diables a Cheval 21 - Nut Appetizers 21 - Salted Almonds 21 - Deviled Almonds 22 - Roasted Chestnuts 22 - Salted Chestnuts 22 - Deviled Chestnuts 22 - - - BEEF: - - Bullock's Heart 61 - Stewed Bullock's Heart 61 - Filet of Beef 61 - Hamburg Steak 62 - Pot Roast 63 - Rib Roast of Beef 63 - Roast Round of Beef in Paper Bag 64 - Sauer Braten 64 - Beef Steak 65 - Toledo Beef Steak 65 - Stuffed Roast Beef or "Mock Duck" 65 - - - CAKES: - - Cheese Cakes 104 - Cinnamon Cake 105 - English Fairy Cakes 105 - Fruit Cookies 106 - Mrs. Godfrey's Soft Ginger Bread 106 - Good Friday Cake 106 - German Honey Cakes 107 - Pecan Kisses 107 - Mrs. Kelder's Loaf Cake 107 - Hickory Nut Macaroons 108 - Walnut Macaroons 108 - Maple Sugar Cake 108 - Molasses Coffee Cake 108 - Nut Cake 108 - Oatmeal Cakes 109 - German Peach Cake 109 - Pork Cake 109 - Potato Chocolate Cake 110 - Potato Caramel Cake 110 - Auburn Pound Cake 111 - Raisin Nut Cake 111 - Sour Cream Cake 111 - - - CHEESE AND EGG DISHES: - - Cheese Balls with Tomato Sauce 87 - Cheese Fritters to Serve with Salad Course 87 - Pepper Cheese 87 - Cheese Ramekins 88 - Cheese and Eggs 88 - Baked Eggs 88 - Baked Eggs with Cheese 88 - A Paper Bag Omelette 88 - Cheese Omelette 89 - Swiss Eggs 89 - Eggs in Tomato Cups 89 - - - FISH (also see Shell Fish): - - Filet of Bass 31 - Baked Blue Fish 31 - Bloaters, A Breakfast Dish of 31 - Cat Fish 32 - Codfish Cones 32 - Codfish a la Creme 32 - Eels, Paper Bagged 33 - Flounder a la Meuniere 33 - Filets of Flounder 34 - Finnan Haddie 34 - Fish Cakes 34 - New England Fish Pie 35 - Fish Souffle 35 - Planked Fish Bag Cooked 36 - Halibut a la Poulette 37 - Herring au Gratin 37 - Herrings with Herbs 37 - Kedgeree 37 - Kippered Mackerel with Fine Herbs 38 - Salmon Loaf 38 - Scalloped Salmon 38 - Salmon Souffle 39 - Baked Shad 39 - Shad Roe 39 - Smelts 40 - Bagged Weak Fish 40 - White Fish Planked 41 - - - FISH SAUCE (also see Sauces and Gravies): - - Anchovy Sauce 42 - Quick Bearnaise Sauce 42 - Bearnaise Sauce 42 - Brown Sauce 43 - Curry Sauce 43 - Egg Sauce 43 - Sauce Hollandaise 43 - Egg Sauce Made from the Hollandaise 44 - Lobster Sauce 44 - Maitre d'Hotel Butter 44 - Sauce for Broiled Shad a la Murray 45 - Parsley Butter 45 - Sauce Tartare 45 - - - FRUITS: - - Baked Apples 112 - Baked Apple Dumplings 112 - Cold Baked Apples with Rum 112 - Cinnamon Apples 113 - Apples Stuffed with Figs 113 - Baked Apples and Nuts 113 - Raisin Apples 114 - Baked Apple Sauce 114 - Baked Bananas 114 - Stuffed Dates 114 - Baked Gooseberries 114 - Baked Peaches 114 - Baked Pears 115 - Baked Plums 115 - Baked Quinces 115 - Baked Raisins 115 - Chestnut Patties 115 - - - GAME (see Poultry and Game): - - - LAMB AND MUTTON: - - Breast of Lamb with Tomato Sauce 67 - Lamb Chops 67 - Lamb or Mutton Cutlets with Tomatoes 67 - Lamb Fry 68 - Lamb's Kidney 68 - Leg of Mutton Cooked in Cider 68 - Mutton Chops and Sausage 68 - Ragout of Lamb 68 - Roast Leg of Lamb 69 - A Genuine Irish Stew 69 - - - PASTRY: - - Plain Pie Crust 116 - Apple Pie 117 - Deep Apple Pie with Cream Cheese 117 - Cranberry Pie 118 - Cranberry and Raisin Pie 118 - Lemon Pie 118 - Mince Pie 118 - Mock Mince Pie 119 - Pecan Pie with One Crust 119 - Real Old-Fashioned Pumpkin Pie 119 - Individual English Apple Tart 120 - Colonial Pumpkin Tartlets 121 - Apple and Cheese Turnovers 121 - Apricot or Plum Jam Turnovers 122 - Mince Turnovers 122 - - - PORK IN VARIED FORMS: - - Bacon and Apples 70 - Bacon and Bananas 70 - Bacon and Calf's Liver 70 - Baked Pork Chops 70 - Pork Chops and Sweet Potatoes 70 - Ham and Scalloped Potatoes 71 - Ham, Spinach and Lamb Chops 71 - Stuffed Fresh Ham or Shoulder 72 - Roast Loin of Pork 72 - Roast Spare-Rib 72 - Baked Sausage with Apples 72 - Baked Sausage and Potato 72 - Baked Sausage with Toast 73 - Baked Sausage with Tomatoes 73 - Tenderloin of Pork 73 - - - POULTRY AND GAME: - - Capon 47 - Chicken with Parsnips 48 - Chicken a la Baltimore 48 - Chicken Croquettes 48 - Paper Bagged Chicken 49 - Chicken Pie 49 - Paste for Chicken Pie 50 - Chicken Rissoles 50 - Roast Chicken 50 - Saute of Chicken with Mushrooms 50 - Smothered Chicken 51 - Ducks with Banana Dressing 51 - Canvas Backs 51 - Chicken, Italian Style 52 - Roast Wild Duck 52 - Roast Wild Duck, Ohio Style 53 - Frogs' Legs 53 - Paper Bag Roast Goose 53 - Sage and Potato Stuffing 54 - Bag Roasted Young Guinea Fowl 54 - Bag Broiled Young Guinea Hen 55 - Quail 55 - Stuffed Quail 56 - Rabbit Cookery 56 - Barbecued Rabbit 56 - Roast Rabbit 57 - Stewed Rabbit 57 - Reed Birds 58 - Squab 58 - Barbecued Squirrel, (Southern Style) 58 - Turkey a la Bonham 59 - Venison 60 - Venison Steak 60 - - - PUDDINGS AND PUDDING SAUCES: - - Almond Pudding 125 - Apple and Fig Pudding 125 - Banana Pudding 125 - Farmer's Plum Pudding 126 - Peach Betty 126 - Peach Cobbler 126 - Peach Roly-Poly 127 - Plum Roly-Poly 127 - Rye Bread Pudding 127 - Tapioca Apple Pudding 128 - A White Plum Pudding 128 - Caramel Sauce 128 - Cornstarch Pudding Sauce 129 - Cream Sauce 129 - Cream Sauce a la Hotel Astor 129 - Delicious Fruit Sauce for Plum Pudding 129 - Hard Sauce for Plum Pudding 129 - Molasses Sauce 130 - - - RECOOKED DISHES: - - Beef Steak Left Overs 83 - Chicken Croquettes 83 - Mock Fried Oysters 84 - Turkey Croquettes 84 - Edinboro Hot Pot 84 - Individual Meat Pies 85 - English Pasties 85 - Olla Podrida Pie 85 - Oyster Bundles 86 - - SAUCES AND GRAVIES: - Bignon's Sauce 78 - Bread Sauce 78 - Brown Sauce 78 - Celery Sauce 79 - Currant Jelly Sauce 79 - Curry Sauce 79 - Hollandaise Sauce 79 - Horseradish Sauce 80 - Maitre d'Hotel Butter 80 - Mexican Sauce 80 - Mint Sauce for Roast Lamb 80 - French Mustard Sauce, Creole Style 81 - Mustard Sauce for Cold Meat 81 - Onion Sauce 81 - Spanish Sauce 81 - Thick Tomato Sauce 82 - Sauce Tartare 82 - - - SHELL FISH: - - Clam Pies 26 - Roast Clams 26 - Crabs, Soft and Hard 26 - Creamed Crabs 27 - Crabs Deviled a la William Penn 27 - Crab Meat au Gratin 27 - Crab Flakes au Gratin 28 - Lobster Chops 28 - Coquilles of Lobster 28 - Lobster in Shells 29 - Mussels au Gratin 29 - Boxed Oysters (Virginia Style) 29 - Spindled Oysters and Bacon 30 - - - SHORT CAKES: - - Banana Short Cakes 123 - Peach Short Cake 123 - Rhubarb Short Cake 124 - Old-Fashioned Strawberry Short Cake 124 - - - SOUP ACCESSORIES: - - Bread Sticks 23 - Croutons Toasted 23 - Crisped Crackers 23 - Egg Balls 23 - Forcemeat Balls, or Quenelles 24 - - - VEAL: - - Baked Calf's Liver 74 - Calves' Brains in Tempting but Inexpensive - Ways 74 - Breaded Brains 74 - Sweetbreads 75 - Baked Sweetbreads 75 - Sweetbreads with Bacon 75 - Larded Sweetbreads 75 - Sweetbreads Straight 76 - Vealettes 76 - Veal Loaf 76 - Shoulder of Veal Stuffed and Braised 77 - - - VEGETABLES: - - Asparagus 90 - Asparagus with Cheese 90 - Lima Beans 90 - String Beans, Oriental Style 91 - Boston Baked Bean Cakes 91 - Bean Croquettes 91 - German Cabbage 92 - Cabbage Hot Slaw 92 - Carrots 92 - Carrot Saute 92 - Dolmas 99 - Stuffed Eggplant 93 - Lentil Cutlets 93 - Mushrooms 93 - Baked Onions 94 - Stuffed Baked Onions 94 - Onions with Cheese 94 - Parsnips 94 - Green Peas 94 - Stuffed Peppers 95 - Peppers with Cream Fish 96 - Baked Irish Potatoes 96 - Baked Potatoes without their Coats or Jackets 96 - Potatoes en Surprise 96 - Potatoes Farci 97 - Sauer Kraut 97 - Waldorf Sauer Kraut 97 - Sweet Potatoes and Bacon 97 - Sweet Potato Straws 98 - Sweet Potato en Brochette 98 - Spinach 98 - Summer Squash in Butter 98 - Stuffed Summer Squash 98 - Stuffed Tomatoes with Cream 98 - Turnips 99 - Turnip Balls 99 - Stuffed Vine Leaves or Dolmas 99 - - - WARM BREADS, BISCUITS, MUFFINS, ETC.: - - Baking Powder Bread 101 - Bannocks 101 - Baking Powder Biscuits 101 - Egg Biscuits 102 - Maple Biscuits 102 - Nut Biscuits 102 - Raisin Biscuits 103 - Hot Cross Buns 103 - Warmed Over Breads 103 - - - - -YOU WILL FIND THE NEW COOKERY EASY _if you use only_ CONTINENTAL COOKERY -BAGS - - -MADE expressly for Paper Bag Cooking. - -The perfected product of much investigation and many experiments. - - -CONTINENTAL Cookery Bags are White, Sanitary, Strong, Waterproof, -Greaseproof and entirely Odorless. In every way they are Safe and -Suitable. - -Packages of 30 Bags, Conveniently Assorted, with Special Clips and Book -of Directions and Recipes, 25c. A variety of sizes at the same price per -package. - - CONTINENTAL PAPER BAG CO. - WHITEHALL BUILDING, NEW YORK - - - - -OVAL WOOD Cookery Dishes - -Should be Used in All Paper Bag Cooking - -_They are as Important as the Bags_ - -Because they conserve all the delicate meat and vegetable juices, adding -a savory flavor to everything cooked in them. - -With our Cookery Dishes you can give to all meats the delicious taste -which has heretofore been secured only by planking steaks and fish. - -The sweet wood--we use sugar-maple only--is always fresh, giving an -effect that cannot be maintained permanently by the ordinary plank. - -Everything that can be cooked in a paper bag tastes better if you use -our Cookery Dishes also. - -ASK YOUR DEALER ABOUT THEM - -They are packed in cartons suitable for all purposes, assuring the -delivery of clean and sanitary dishes in your kitchen. - - THE OVAL WOOD DISH COMPANY - Delta, Ohio - 127 Franklin St., New York 436 Gravier St., New Orleans - Manufacturers of "O.W.D." Butter Dishes, - Picnic Plates, and Clothes Pins - - - - -Refined Vegetable Oil - -Is recommended by physicians and culinary experts in place of butter and -animal fats for all cooking; it is more healthful and economical. - -Wesson Snowdrift Oil The Best Refined Vegetable Oil Is Unexcelled for -Greasing Paper Bags - -You can buy many different kinds of vegetable oils, but you can't get -anything equal to Wesson Snowdrift Oil. It is refined by the Wesson -process (the only process yet discovered for properly refining vegetable -oils) and we control that process. No other manufacturer can use it. -Wesson Snowdrift Oil has just the right smoothness and consistency to -make rich and delicious salad dressings. - -AT ALL GROCERS - -On request, we will mail you our Wesson Snowdrift Oil book of 150 -recipes. Please mention your grocer's name. - -[Illustration] - - The Southern Cotton Oil Company - Dept. B - _24 Broad Street, New York, N. Y._ - - Savannah Chicago New Orleans - San Francisco - - - - -[Illustration: _This illustration shows a bag properly closed with -clips._] - -The Cookery Bag Clip - -is the only _successful_ device for effectually closing Paper Cookery -Bags - -[Illustration] - -The projecting lips permit the clips to slip on to the bags easily; the -free ends projecting outwardly prevent the clips slipping off the bag -when in use. - - Made by - THE OAKVILLE COMPANY - Waterbury, Conn. - -Makers of _Sevran Pins_ and the _Clinton_ and _Damascus_ Safety Pins. - - - - - * * * * * - - - - -Transcriber's note: - -Obvious punctuation errors were corrected. - -Page 25, "amonnia" changed to "ammonia" (as the ammonia used) - -Page 26, "may" changed to "many" (in as many small) - -Page 30, "sault" changed to "salt" (with salt, pepper and butter) - -Page 35, "sesasoned" changed to "seasoned" (mashed potato well seasoned) - -Page 61, "5-8" and "3-8" changed to "5/8" and "3/8" respectively (5/8 of -an inch thick) (about 3/8 of an inch) - -Page 63, "marcaroni" changed to "macaroni" (a bit of macaroni) - -Page 74, "over" changed to "oven" (hour in a hot oven) - -Page 80, "floor" changed to "flour" (of flour. Stir and) - -Page 81, "desertspoonful" changed to "dessertspoonful" (dessertspoonful -Worcestershire Sauce) - -Page 90, "Chesse" changed to "Cheese" (Asparagus With Cheese) - -Page 108, "spoonsfuls" changed to "spoonfuls" (spoonfuls into a) - -Page 116, "CAPTER" changed to "CHAPTER" (CHAPTER XXI) - -Page 127, "sweeteend" changed to "sweetened" (the extra juice sweetened) - -Page 151, "Balitmore" changed to "Balitmore" (Chicken a la Baltimore) - -Page 152, "SAUCEES" changed to "SAUCES" (PUDDINGS AND PUDDING SAUCES) - -Page 155, "Waldrof" changed to "Waldorf" (Waldorf Sauer Kraut) - - - -***END OF THE PROJECT GUTENBERG EBOOK STANDARD PAPER-BAG COOKERY*** - - -******* This file should be named 42955.txt or 42955.zip ******* - - -This and all associated files of various formats will be found in: -http://www.gutenberg.org/dirs/4/2/9/5/42955 - - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. Special rules, -set forth in the General Terms of Use part of this license, apply to -copying and distributing Project Gutenberg-tm electronic works to -protect the PROJECT GUTENBERG-tm concept and trademark. Project -Gutenberg is a registered trademark, and may not be used if you -charge for the eBooks, unless you receive specific permission. If you -do not charge anything for copies of this eBook, complying with the -rules is very easy. You may use this eBook for nearly any purpose -such as creation of derivative works, reports, performances and -research. They may be modified and printed and given away--you may do -practically ANYTHING with public domain eBooks. Redistribution is -subject to the trademark license, especially commercial -redistribution. - - - -*** START: FULL LICENSE *** - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full Project -Gutenberg-tm License available with this file or online at - www.gutenberg.org/license. - - -Section 1. General Terms of Use and Redistributing Project Gutenberg-tm -electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or destroy -all copies of Project Gutenberg-tm electronic works in your possession. -If you paid a fee for obtaining a copy of or access to a Project -Gutenberg-tm electronic work and you do not agree to be bound by the -terms of this agreement, you may obtain a refund from the person or -entity to whom you paid the fee as set forth in paragraph 1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this agreement -and help preserve free future access to Project Gutenberg-tm electronic -works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" -or PGLAF), owns a compilation copyright in the collection of Project -Gutenberg-tm electronic works. Nearly all the individual works in the -collection are in the public domain in the United States. If an -individual work is in the public domain in the United States and you are -located in the United States, we do not claim a right to prevent you from -copying, distributing, performing, displaying or creating derivative -works based on the work as long as all references to Project Gutenberg -are removed. Of course, we hope that you will support the Project -Gutenberg-tm mission of promoting free access to electronic works by -freely sharing Project Gutenberg-tm works in compliance with the terms of -this agreement for keeping the Project Gutenberg-tm name associated with -the work. You can easily comply with the terms of this agreement by -keeping this work in the same format with its attached full Project -Gutenberg-tm License when you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are in -a constant state of change. If you are outside the United States, check -the laws of your country in addition to the terms of this agreement -before downloading, copying, displaying, performing, distributing or -creating derivative works based on this work or any other Project -Gutenberg-tm work. The Foundation makes no representations concerning -the copyright status of any work in any country outside the United -States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other immediate -access to, the full Project Gutenberg-tm License must appear prominently -whenever any copy of a Project Gutenberg-tm work (any work on which the -phrase "Project Gutenberg" appears, or with which the phrase "Project -Gutenberg" is associated) is accessed, displayed, performed, viewed, -copied or distributed: - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - -1.E.2. If an individual Project Gutenberg-tm electronic work is derived -from the public domain (does not contain a notice indicating that it is -posted with permission of the copyright holder), the work can be copied -and distributed to anyone in the United States without paying any fees -or charges. If you are redistributing or providing access to a work -with the phrase "Project Gutenberg" associated with or appearing on the -work, you must comply either with the requirements of paragraphs 1.E.1 -through 1.E.7 or obtain permission for the use of the work and the -Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or -1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any additional -terms imposed by the copyright holder. Additional terms will be linked -to the Project Gutenberg-tm License for all works posted with the -permission of the copyright holder found at the beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including any -word processing or hypertext form. However, if you provide access to or -distribute copies of a Project Gutenberg-tm work in a format other than -"Plain Vanilla ASCII" or other format used in the official version -posted on the official Project Gutenberg-tm web site (www.gutenberg.org), -you must, at no additional cost, fee or expense to the user, provide a -copy, a means of exporting a copy, or a means of obtaining a copy upon -request, of the work in its original "Plain Vanilla ASCII" or other -form. Any alternate format must include the full Project Gutenberg-tm -License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works provided -that - -- You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is - owed to the owner of the Project Gutenberg-tm trademark, but he - has agreed to donate royalties under this paragraph to the - Project Gutenberg Literary Archive Foundation. Royalty payments - must be paid within 60 days following each date on which you - prepare (or are legally required to prepare) your periodic tax - returns. Royalty payments should be clearly marked as such and - sent to the Project Gutenberg Literary Archive Foundation at the - address specified in Section 4, "Information about donations to - the Project Gutenberg Literary Archive Foundation." - -- You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or - destroy all copies of the works possessed in a physical medium - and discontinue all use of and all access to other copies of - Project Gutenberg-tm works. - -- You provide, in accordance with paragraph 1.F.3, a full refund of any - money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days - of receipt of the work. - -- You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm -electronic work or group of works on different terms than are set -forth in this agreement, you must obtain permission in writing from -both the Project Gutenberg Literary Archive Foundation and Michael -Hart, the owner of the Project Gutenberg-tm trademark. Contact the -Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -public domain works in creating the Project Gutenberg-tm -collection. Despite these efforts, Project Gutenberg-tm electronic -works, and the medium on which they may be stored, may contain -"Defects," such as, but not limited to, incomplete, inaccurate or -corrupt data, transcription errors, a copyright or other intellectual -property infringement, a defective or damaged disk or other medium, a -computer virus, or computer codes that damage or cannot be read by -your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium with -your written explanation. The person or entity that provided you with -the defective work may elect to provide a replacement copy in lieu of a -refund. If you received the work electronically, the person or entity -providing it to you may choose to give you a second opportunity to -receive the work electronically in lieu of a refund. If the second copy -is also defective, you may demand a refund in writing without further -opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO OTHER -WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO -WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of damages. -If any disclaimer or limitation set forth in this agreement violates the -law of the state applicable to this agreement, the agreement shall be -interpreted to make the maximum disclaimer or limitation permitted by -the applicable state law. The invalidity or unenforceability of any -provision of this agreement shall not void the remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in accordance -with this agreement, and any volunteers associated with the production, -promotion and distribution of Project Gutenberg-tm electronic works, -harmless from all liability, costs and expenses, including legal fees, -that arise directly or indirectly from any of the following which you do -or cause to occur: (a) distribution of this or any Project Gutenberg-tm -work, (b) alteration, modification, or additions or deletions to any -Project Gutenberg-tm work, and (c) any Defect you cause. - - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of computers -including obsolete, old, middle-aged and new computers. It exists -because of the efforts of hundreds of volunteers and donations from -people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future generations. -To learn more about the Project Gutenberg Literary Archive Foundation -and how your efforts and donations can help, see Sections 3 and 4 -and the Foundation information page at www.gutenberg.org - - -Section 3. Information about the Project Gutenberg Literary Archive -Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg -Literary Archive Foundation are tax deductible to the full extent -permitted by U.S. federal laws and your state's laws. - -The Foundation's principal office is located at 4557 Melan Dr. S. -Fairbanks, AK, 99712., but its volunteers and employees are scattered -throughout numerous locations. Its business office is located at 809 -North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email -contact links and up to date contact information can be found at the -Foundation's web site and official page at www.gutenberg.org/contact - -For additional contact information: - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To -SEND DONATIONS or determine the status of compliance for any -particular state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. -To donate, please visit: www.gutenberg.org/donate - - -Section 5. General Information About Project Gutenberg-tm electronic -works. - -Professor Michael S. Hart was the originator of the Project Gutenberg-tm -concept of a library of electronic works that could be freely shared -with anyone. For forty years, he produced and distributed Project -Gutenberg-tm eBooks with only a loose network of volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as Public Domain in the U.S. -unless a copyright notice is included. Thus, we do not necessarily -keep eBooks in compliance with any particular paper edition. - -Most people start at our Web site which has the main PG search facility: - - www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. |