,,price #f;,d ,,net4 ,,paper ,,bag ,,cookery ,,by ,,vera ,,countess ,,serkoff ,illustration ,c4 ,,arthur ,,pearson4 ,,limited ,the ,,handy ,,suet4 ,these are some of the great advantages of ,,shredded ,,atora ,,beef ,,suet ,no ,chopping--,no ,waste--in tiny particles ready to mix with the flour1 thus saving time4 #a lb4 goes as far as #b lb4 raw suet4 ,atora is extracted from the finest fresh ,beef ,suet1 refined1 sterilised1 absolutely pure1 sweet1 and wholesome4 ,it keeps fresh for months although no preservatives are used4 ,it takes the place of raw suet1 lard1 and cooking butter1 and is more digestible1 and does not repeat like many other fats4 ,sold in two forms-- ,shredded for ,puddings and ,pastry1 and ,in ,blocks for ,frying and ,cooking4 ,obtainable from all ,grocers1 ,stores1 c41 in #a-lb4 and #a_/b-lb4 boxes4 ,illustration ,,hugon ,co41 ,ltd4 ,,pendleton1 ,,manchester4 ,,paper-,,bag ,,cookery ,,useful ,,handbooks ,,on ,,home ,,management4 ,small ,homes and ,how to ,furnish ,them ,,by ,,edith ,,waldemar ,,leverton4 ,with #af ,illustrations4 ,cloth1 ,price #as41 post free #as4 #b;d4 ,illustration ,contents3-- ,choosing the ,home--,the ,furniture--,wall ,papers--,floor ,coverings--,red1 ,blue1 ,green1 ,yellow and ,pink ,rooms--,the ,entrance ,hall--,staircase ,nooks--,cosy ,sitting ,rooms--,the ,dining ,room--,kitchen ,scullery--,the ,bedrooms1 etc4 ,things a ,woman ,wants to ,know ,with an ,illustrated ,section on ,the ,folding of ,serviettes4 ,edited by ,,isobel1 of ,home ,notes4 ,cloth1 ,price #as41 post free #as4 #b;d4 ,a collection of invaluable ,household ,recipes1 which no ,housewife should be without4 ,house ,taking and ,house ,holding ,,by ,,william ,,blair4 ,cloth1 ,price #as41 post free #as4 #b;d4 ,illustration ,this useful volume contains #cc chapters1 dealing1 amongst other things1 with the ,choice of a ,house1 ,sub-soils1 ,leases1 ,repairing ,leases1 ,sanitation1 ,removal1 ,rates and ,taxes1 ,furnished ,houses1 ,fixtures1 ,flats1 ,maisonettes1 ,insurance1 ,nuisances1 etc41 etc4 ,how to ,keep ,house on #bjj a ,year ,,by ,,mrs4 ,,praga4 ,author of ,dinners of the ,day1 etc4 ,crown #hvo1 ,cloth1 ,price #as41 post free #as4 #b;d4 ,,part ,i4 contains #af chapters on the ,choice and ,management of a ,home4 ,,part ,,ii4 contains #h chapters on ,how to ,furnish the ,home4 ,,part ,,iii4 contains #h chapters on ,household ,duties and ,arrangements4 ,how to ,live ,well on ,five ,shillings a ,week per ,head ,,by ,l4 ,,rutherfoord ,,skey4 ,cloth1 ,price #as4 nett1 post free1 #as4 #c;d4 ,the ,contents include3--,unconsidered ,trifles--,breakfast and ,supper ,dishes--,meat1 ,what to ,buy1 and ,how to ,cook ,it--,substitutes for ,meat--,fish--,soups and the ,stock-,pot--,fruit and ,vegetables--,puddings--,how to ,spend the ,five ,shillings2 ,tables of ,daily ,expenditure--,five ,shillings a ,week in the ,country--,recipes1 c4 ,household ,hints ,edited by ,,isobel1 of ,home ,notes4 ,price #as41 post free #as4 #b;d4 ,this ,volume deals with every kind of ,advice and ,recipe for keeping a ,house to perfect condition4 ,plain ,needlework ,edited by ,,isobel1 of ,home ,notes4 ,cloth1 ,price #as41 post free #as4 #b;d4 ,the object of this book is to show1 by examples and simple directions1 the best way of executing all the most necessary details of what is usually termed plain work4 ,to those who wish to instruct their children or pupils to sew1 this book will prove most useful4 ,may be had of all ,booksellers1 or post free for #as4 #b;d4 from-- ,c4 ,,arthur ,,pearson1 ,ltd41 ,henrietta ,st41 ,,london1 ,w4,c4 ,,paper-,,bag ,,cookery ,,by ,,vera ,,countess ,,serkoff ,,with ,,nearly ,,two ,,hundred ,,recipes ,london ,c4 ,arthur ,pearson ,ltd4 ,henrietta ,street #aiaa ,,she ,,relies ,,on ,mc,d,o,u,g,a,l,l',s ,,self ,,raising ,,flour ,it is the ,secret for all her ,pastry of ,success and ,cake making4 ,illustration ,mc,dougall's ,self-,raising ,flour has a reputation of #dj years4 ,it makes ,delicious ,pastry4 ,light1 ,flaky and ,digestible4 ,unequalled for ,boiled or ,steamed ,puddings4 ,needs no ,yeast or baking powder4 ,sold by all ,grocers and ,stores in #a-a_/b lb41 #c lb4 and #f lb4 bags4 ,refuse ,substitutes4 ,,always ,,ready6 ,,always ,,reliable6 ,,try ,,it6 ,,introduction ,paper-,bag ,cookery is the method of cooking food in a hot oven1 having previously enveloped each article in paper1 and thus cooking them in hot air and in the steam generated by their own juices4 ,the method is fully explained and its advantages are clearly and incontestably set out in the following pages1 but it may be well to sum up the latter succinctly in their order here that they may be taken in at a glance4 ,the greatest advantage of all is1 of course1 the great improvement in flavour and the retention in the food of its highest nutritive properties4 7#a7 ,food cooked in a paper bag is superior in flavour and of higher nutritive value than that cooked in any other way4 ,the next advantage is its economy in time1 in money1 and in labour4 7#b7 ,food cooked in a paper bag loses practically nothing in weight4 7#c7 ,by cooking the entire dinner in paper bags in the oven an immense saving in fuel is effected4 7#d7 ,food cooked in a paper bag takes1 as a rule1 a much shorter time to cook than when cooked by any other method4 7#e7 ,the entire meal may be prepared and placed in the bags overnight1 thus saving considerable time during the busy morning hours4 7#f7 ,joints require no basting1 and provided care is taken to lower the gas sufficiently to prevent scorching the bags1 the food can be left to look after itself until the proper time for dishing up arrives4 ,a very great advantage both to mistress and maid is the cleanliness of the process4 ,it is undoubtedly an advantage when doing without a servant to have no pots and pans to soil one's fingers1 or to roughen one's hands with the necessary strong soda water for cleansing kitchen utensils4 7#g7 ,no pots and pans to clean4 ,no blackened saucepans to scour2 no dishcloths to wash out1 after washing the pots1 thus saving soap and soda4 ,the bags used in cooking are merely burned up4 7#h7 ,no constant and expensive renewal of pots1 baking dishes1 fireproof ware--frequently far from fireproof--tin saucepans burned through in no time--enamelled dishes from which the enamel so soon wears off4 ,an ample supply of paper bags for an average family will cost at the utmost no more than sixpence per week4 7#i7 ,comfort in kitchen and sitting-room4 ,there is absolutely no smell of cooking during the preparation of meals1 a very great advantage in houses where the kitchen is not completely shut off from the rest of the house4 7#aj7 ,it is possible to cook all sorts of viands at the same time in paper bags4 ,even such articles as fish1 onions1 etc41 can be cooked at the same time as the most delicate foods without impairing their flavour or imparting their own4 7#aa7 ,freedom from grease4 ,many dishes which are too rich for the digestion when cooked in the usual way may be put into a paper bag with no more butter than is necessary to grease the bag1 and will be found to have gained in savour and delicacy of taste1 while so completely free from grease that they will not disagree with the most delicate digestion4 7#ab7 ,meat is made tender by being cooked in a paper bag4 ,even if inclined to be tough1 the same joint that1 put into an oven and cooked in the usual way1 would be almost uneatable1 will1 cooked in a paper bag1 turn out surprisingly tender and palatable4 ,the envelope keeps all the juices in1 and thus enables the meat to be cooked to perfection4 7#ac7 ,the juices which must in some degree run from meat1 the syrup which may boil out from the fruit dumpling1 the gravy which may exude from the meat pudding1 are all preserved in the bag1 instead of being lost in the baking dish or the boiling water1 as would be the case if the bag were dispensed with4 7#ad7 ,no scrubbing out of a greasy oven with dripping clinging to the sides2 no washing out of the dripping pan or baking dish4 ,a spotlessly clean oven is left1 and when the bags have been burned up and the dishes washed1 the cook's labours in connection with the finished meal are over4 7#ae7 ,even such articles which for some reason or other must necessarily be put into dishes1 are immensely improved in flavour by being afterwards placed in a paper bag1 and are also more equally cooked well as saved from all risk of burning4 ,a ,list of ,prices of ,papakuk ,bags will be found on page #c of the ,cover4 ,,contents ,,chapter ,,page ,,introduction #e ,i4 ,,showing ,,the ,,enormous ,,advantages ,,of ,,cooking ,,in ,,paper ,,bags ,,over ,,the ,,present ,,method #i ,,ii4 ,,how ,,to ,,cook ,,fish #ba ,,iii4 ,,how ,,to ,,cook ,,meat #cb ,,iv4 ,,how ,,to ,,cook ,,vegetables #dd ,v4 ,,puddings ,,and ,,sweets #ef ,,vi4 ,,miscellaneous ,,recipes #fh ,,index #gh ,,paper-,,bag ,,cookery ,,chapter ,i4 ,,showing ,,the ,,enormous ,,advantages ,,of ,,cooking ,,in ,,paper-,,bags ,,over ,,the ,,present ,,method4 ,when ,primitive ,man first ventured on the daring experiment of applying heat to his newly-slain prey1 he would most naturally adopt the obvious plan of suspending it on three sticks over a fire4 ,the result1 though no doubt to a certain extent tasty1 would be smoked1 charred on one side1 raw on the other1 and this1 coupled with the frequency of burned fingers gained while rescuing the meat from the fire into which it fell when the sticks burned through1 caused ,primitive ,man--or1 more probably1 ,primitive ,woman--to evolve the method of cooking known to us to-day as ,paper-bag ,cookery4 ,paper not having been discovered1 the prehistoric cook could not use the bags now placed at our disposal1 but a very fair substitute was always ready to hand in the shape of green leaves1 in which the meat was carefully wrapped4 ,a hole was dug in the ground1 and partly filled with large stones1 on the top of which a fire was kindled4 ,when it had burned out1 the stones would be almost red-hot1 and the meat1 wrapped in the green leaves1 was laid in1 some of the hot stones being raked over the parcel1 and then the hole was filled in with earth1 so that neither smoke nor steam could escape4 ,in fifteen minutes or so1 or as near that time as ,primitive ,man could restrain his hunger1 the meat would be done to a turn1 and the hungry family would break open their primitive cooking oven1 and devour the delicious morsels4 ,from ,darwin's ,voyage of the ,beagle we learn that the ,tahitians cooked their food at that date 7#ahce7 in precisely the same way1 and those of us who have revelled in childhood in ,bill ,biddon1 ,the ,trapper1 and other ,indian stories1 must remember the delightful feasts described in those books1 where the hunters and their friends gathered round the camp fire at night1 and ate buffalo meat and wild prairie birds in the same fashion4 ,how much more delicious to the childish mind than the commonplace roast mutton of nursery dinners4 ,in spite of the condescending explanations given by our elders that it was only the hunger of the hunters that made such cookery palatable1 the child still believes in the delights of such a meal--and the child is right6 ,there is no method of cooking by which the flavour is so well brought out1 and the juices so well preserved1 as by cooking in this way2 that is1 by hot air surrounding the food1 which is thus cooked in its own juices1 and by the steam so generated4 ,paper-,bag ,cookery is not a mere craze of the moment2 for once its advantages have been discovered1 it will become firmly rooted as one of the best and most economical means of preparing food ever invented4 ,why it should have fallen into abeyance among civilised nations 7except in the cooking of one or two special dishes7 for so many centuries is impossible to surmise4 ,,no ,,loss ,,of ,,weight ,,or ,,flavour4 ,one very great advantage of paper-bag cookery which will appeal strongly to the economist is the fact that meat thus treated loses little or nothing of its weight4 ,to the great grief of the thrifty housewife1 there is no way of preventing the lordly and expensive sirloin of beef or the dainty leg of lamb losing very considerably in its passage through the cooking process1 and when one has paid a good price per pound for the meat1 one certainly grudges losing even a few ounces of it4 ,in boiling meat less is lost1 but even that little is mourned by the thrifty soul1 and stews are recommended1 because what is lost in the cooking goes to enrich the gravy and vegetables in the stewpan4 ,but stews1 though nourishing and economical1 are not savoury1 and the thrifty housewife will rejoice to know that by placing her joint in a paper bag1 her family may enjoy the savour and tastiness of roast meat1 without the waste in the cooking4 ,as the joint goes into the oven1 so it comes out1 the same weight1 or1 if in some instances there be some difference1 it is so slight as to be infinitesimal4 ,economy1 however1 is not everything1 and paper-bag cookery appeals also to the epicure1 who does not consider cost in ordering a meal to his taste4 ,food cooked in a paper bag acquires a richness and a delicacy of flavour imparted by no other means of cooking4 ,all the juices of the meat are preserved2 there is no greasiness1 no dryness1 no risk of burning2 even tough meat is made tender4 ,until a joint cooked by this method has been tasted1 the epicure has no idea of the exquisite flavour and delicacy which await him4 ,,how ,,it ,,helps ,,the ,,housekeeper ,,on ,,small ,,means4 ,quails1 puff pastry1 turbot1 and salmon are all very well in their way1 and it is gratifying to the wealthy epicure to know that to cook them in paper bags is to attain perfection2 but there are many of us to whose limited incomes these dishes are quite unattainable luxuries1 and who are more interested in knowing how to cook simple and cheap articles of food to advantage4 ,it is to these anxious housewives with limited purses that paper-bag cookery specially appeals2 kippers1 bloaters1 and smoked haddocks are simple and cheap food1 used every day as breakfast and supper dishes by those whose incomes oblige them to be careful in their expenditure4 ,excellent as these articles are1 there are few more easily spoiled4 ,they burn easily1 and dry up very much in frying4 ,a moment's neglect1 and a burned1 unpalatable1 tasteless object is all that emerges from the frying-pan4 ,cooked in a paper bag1 however1 there is no such danger and no one need fear to lose the savoury relish that a well cooked kipper or bloater possesses4 ,they are just as tasty1 but have acquired a flavour unsurpassed by any other method of cooking4 ,the juices are preserved1 and there is no fear of dryness4 ,place a kipper1 bloater1 or smoked haddock cooked in a paper bag before a lover of these fish1 and he will discover new charms in his favourite dish4 ,no one can deny1 however1 that appetising as these homely fish are1 the smell of frying kippers or bloaters is most aggressive4 ,not content with filling the house1 it forces its way into the street1 and triumphantly proclaims to our neighbours upon what humble fare we are feasting4 ,but cooked in a ,papakuk ,bag1 there is absolutely no smell to reveal the nature of the coming repast1 and as many people dislike very much the smell of the food they are about to eat1 and1 indeed1 complain that the smell takes away their appetite completely1 this in itself is a great gain4 ,,the ,,proper ,,bags ,,to ,,use4 ,red mullet1 cutlets1 and one or two other dainties have always been cooked in paper 7ordinary kitchen paper1 thoroughly oiled71 and it seems strange that the delicious flavour thus obtained did not earlier stimulate some observant and enterprising chef to apply the principle to other foods4 ,but now that attention has been drawn to the matter1 many of our best known chefs are strongly urging the use of paper bags4 ,joints of meat can be cooked by wrapping in sheets of kitchen paper1 carefully secured to envelope the meat entirely1 and exclude the air1 but for other food bags are essential4 ,let no thrifty soul think to economise by saving for this use the bags in which articles have been sent home from grocers1 greengrocers1 or other tradesmen4 ,this plan would be an excellent illustration of the proverb1 ,penny wise and pound foolish1 for though a few pence might be saved1 the spoiling of the food would be a much more serious expense4 ,cooked in these bags1 everything would taste unpleasantly of paper1 even if the cooking were otherwise successfully carried out4 ,a much graver matter would be the danger to health4 ,the paper1 not manufactured for cooking purposes1 might have something injurious in its composition1 or the paste used in joining the bags might contain some harmful substance1 so that a doctor's bill would make the cost of the bags got without payment far in excess of those manufactured for the purpose1 and sold for a very small sum4 ,,how ,,the ,,bags ,,should ,,be ,,fastened4 ,when the food has been placed in the bags1 the openings must1 of course1 be secured1 for the whole essence of this method lies in the complete exclusion of the air1 and the sealing up of the juices and flavour of the food that it may cook in its own steam4 ,illustration3 ,,how ,,to ,,fix ,,the ,,clips4 ,once the joint is in the paper-bag1 the opening to the bag must be clipped down4 ,first turn the corners down1 as in the first fold1 then bring the top of the bag over1 leaving sloping corners4 ,the clips can then be inserted4 ,now1 the question is1 how to fasten the food in the bag in the most secure manner4 ,clips can be obtained with the bags1 and these are excellent4 ,safety-pins are not advisable1 as they are apt to tear the paper when being adjusted4 ,on no account must ordinary pins be used1 for they are easily overlooked when removing the paper1 and lying unnoticed on the meat dish1 might be conveyed to a plate and be inadvertently swallowed4 ,,greasing ,,the ,,bags4 ,there is a great difference of opinion about this1 some cooks greasing each bag inside and outside without any regard to what is being cooked2 some grease only in special cases1 and others do not use grease at all4 ,it is1 however1 quite necessary to freely grease the inside of the bags containing fish or pudding1 otherwise the food will stick to the bag1 and although it is not wise to thickly grease one containing a joint1 especially a fat joint1 yet the meat itself should be lightly rubbed over with a morsel of dripping or vegetable lard to prevent the paper sticking to it4 ,butter should not be used1 as it gives meat a bad colour4 ,illustration3 ,to find out whether the food is cooked1 just press the bag with one finger4 ,if it feels tender1 it is quite all right4 ,if the bag containing a joint be thickly greased inside and out1 the interior of the oven will be greasy and will smell1 thus doing away with two of the benefits of paper-bag cookery--cleanliness and freedom from smell4 ,,the ,,cooking ,,of ,,different ,,dishes ,,together4 ,if a joint of meat is being roasted in an oven in the ordinary way1 nothing else may be cooked at the same time1 unless it be a ,yorkshire pudding or baked potatoes1 which are placed below the meat expressly to catch the dripping and the gravy4 ,if the rash cook ventured to put in several articles of food at once1 disaster would be the result4 ,the tart would savour of roast pork1 the meat taste of onions1 or the baked fish would give its own special flavour to everything else in the oven4 ,apart from this1 the heat required to cook the joint would curdle the milk pudding1 and the gentle warmth required for the custard would leave the steak in an almost raw condition4 ,then1 too1 the necessity of hanging the joint from the bar at the top of the gas-cooker leaves very little room for anything else4 ,in paper-bag cookery1 the most varied assortment of dishes will lie amicably side by side on the grid supplied with the gas-cookers1 and no mingling of flavours or spoiling of one or the other will result4 ,cooking them thus altogether1 an immense saving in time and in expense for heating is effected4 ,even the savoury onion will cook placidly by the side of a bag of gooseberries1 without imparting its flavour to the fruit4 ,while cooking is going on1 the oven door can be freely opened without risk of spoiling anything by the admission of cold air1 which1 of course1 would be fatal to the contents of the oven in ordinary cooking4 ,,the ,,cleanliness ,,of ,,paper-,,bag ,,cookery4 ,when dinner has been successfully cooked1 dished up1 and eaten1 the labours of the cook are by no means ended1 for then comes the distasteful business of clearing up4 ,the oven must be cleaned while it is still hot1 the interior well scrubbed out with hot water and soda to free it from the grease which will cause such an unpleasant smell next time the oven is used4 ,the baking tin must next be attended to1 and then comes the array of saucepans1 stewpans1 and frying-pans which have been used1 and which are often so difficult to scour that one can understand and almost forgive the hard-driven general who puts them away in a dirty condition1 trusting to be able to clean them some time before they are again required4 ,in this particular1 the contrast between paper-bag and ordinary cooking is most striking4 ,the meat having been cooked in a bag1 there is no grease to be scrubbed from the oven1 and none on the bars of the grid where it has lain2 the interior of the cooker is perfectly clean2 there is no baking or dripping-pan to be cleansed with hot water and plenty of soda2 there are no saucepans to scour4 ,when the paper bags have been disposed of1 there remain only the plates1 knives1 forks1 and spoons to wash up1 and that over1 cook may sit down to rest4 ,this1 in itself1 is such an immense saving of labour and time1 that the mistress who adopts ,papakukery may be said to have gone far towards solving the servant problem4 ,,the ,,best ,,oven ,,to ,,use4 ,a gas-cooker is undoubtedly the best for paper-bag cookery1 as the ease with which the heat is regulated1 and a steady even degree maintained1 the little attention it requires while the food is cooking1 make it ideal for all ways of preparing food1 but especially for the method now under consideration4 ,gas is absolutely perfection for paper-bag cookery4 ,but all houses are not supplied with gas1 and even if they are1 the economical housewife may prefer to cook by coal fires1 at all events in winter1 when the kitchen-range is alight all day long1 or when it is going for the purpose of getting hot water for baths4 ,an ordinary coal heated kitchen-range will answer very well for paper-bag cookery1 if a little care and attention be given to the matter4 ,the cook must firmly impress on her mind that the bags must not be laid on a solid baking sheet1 but on a wire grid1 which may be cheaply acquired at an ironmonger's2 that the oven must be heated to #bbj ,fahr4 before the food is put into it--a cooking thermometer is not an expensive item2 and that1 though the heat may be lessened after some twenty minutes1 the fire must not be allowed to go down and then be built up again to complete the cookery4 ,if the bags are put on a hot baking sheet1 the cooking will be a failure1 because it is necessary for the hot air to circulate round the food and completely surround it2 besides1 the bags will burst as soon as they are laid on a hot solid surface4 ,illustration ,when cooking in a gas oven1 it must be remembered that the gas must be lighted and left full on for ten minutes before the food is put in1 and also that the lower grid must not be put in the lowest groove1 or the bags will catch fire from being too near the flame4 ,the top grid should be put in the groove nearest the top of the oven1 if that will allow the bags to lie conveniently on it1 and the second grid as near the first as may be convenient4 ,a wire grid from the ironmonger's may be added to the two usually supplied with the gas-cooker2 in some ovens there is room for two additional ones4 ,after about ten to fifteen minutes1 the gas may be turned half-way down1 and this degree of heat steadily maintained till the cooking is completed4 ,sometimes1 when people are living in apartments1 there is a supply of gas1 but no cooker4 ,in such a case1 it would be easy to buy a gas ring and tubing to attach it to a gas jet4 ,over the ring a tin oven1 such as can be had cheaply from most ironmongers1 should be placed1 and it will be found that a paper-bag dinner will emerge most successfully from it4 ,even if nothing more than a paraffin stove is to be had1 still the paper-bag cook need not despair4 ,longer time will be needed to get the oven placed on top of a paraffin stove to the necessary degree of heat1 but by remembering this1 and maintaining the same steady heat1 paper-bag cookery may be managed much more satisfactorily in such an oven than ordinary cooking could possibly be4 ,a ,,home-,,made ,,grid4 ,illustration ,as a wire grid in the oven is necessary1 and many housewives may not be able to try the new cooking because their ovens are not fitted with a grid1 here is a very cheap and simple way of making a grid that will answer perfectly4 ,get a piece of ordinary wire netting1 cut it to the width of the oven1 then thread through the natural edge on both sides an iron or brass rod--a curtain or stair rod will do--then place in the oven as shown in the sketch4 ,the ends of the rods must rest on the little ledge in the oven which usually supports the iron shelf1 and that will give the necessary strength and support to the grid4 ,the total cost should not be more than twopence or threepence4 ,,dishing-,,up4 ,at the end of the specified time1 a peep into the oven will reveal the array of paper bags1 probably well browned but not burned4 ,if there has been the slightest smell of burning paper1 it should at once be looked to and the gas reduced4 ,illustration3 ,,to ,,remove ,,the ,,food ,,from ,,the ,,bag4 ,let the bag lie on a dish1 take a pair of scissors and rip up one side of the bag and also one end as shown by the dotted lines4 ,then pull the bag away and the food will remain on the dish4 ,a large fish-slice should be employed to remove the bag containing the meat from the oven and place it on the hot dish ready for it4 ,a pair of scissors should be at hand to slit open the bag1 which must then be dexterously removed1 leaving the nicely browned1 perfectly cooked joint on the dish4 ,there will be very little gravy1 as that1 of course1 is the juice of the meat1 and the claim of the paper-bag cookery is that it seals up the juices within the meat4 ,on no account add water to the few spoonfuls of rich1 strong gravy in the dish1 for that would completely spoil the delicious flavour4 ,in families where much gravy is desired1 it must be made separately with a little stock1 browned and thickened4 ,the potatoes can now be turned out of their paper bag into a hot dish1 and the same process can be followed with peas or sprouts4 ,cauliflower requires gentler handling4 ,its bag should be slit1 and the nicely cooked flower--almost all green must be cut away--suffered to glide gently into a dish filled with hot white sauce ready prepared4 ,the pudding may continue in the oven1 the gas turned very low so that it may keep hot1 but not cook any longer1 till it is required4 ,,chapter ,,ii4 ,,how ,,to ,,cook ,,fish4 ,there is nothing which is so delicious when cooked in paper bags as fish4 ,boiled fish is light and digestible1 but most of the nutriment and flavour are lost in the water2 and although less goes to waste when the fish is steamed or cooked in a conservative cooker1 there is no comparison between these methods and paper-bag cookery4 ,the flavour is unsurpassed2 there is no smell of frying or boiling fat2 no risk of burning2 no spoiling by overcooking2 no trouble or fuss looking out the right saucepan and bringing the fat to just the right degree of heat2 in short1 it is the perfection of fish cookery4 ,it is an ideal way of cooking small fish or portions of fish4 ,a salmon steak1 cooked in a paper bag1 is an epicure's dream1 and no one who has not eaten one cooked in this way can form any idea of its exquisite flavour4 ,cod cutlet is a revelation1 for it acquires a new and delightful flavour1 while the cheaper and coarser fish1 such as hake1 rock salmon1 monk-fish1 etc41 when treated in this way1 gain so much in taste as to become real delicacies4 ,skate is particularly nice cooked in a paper bag4 ,this fish1 though exceedingly wholesome and easily digested1 has a rather strong flavour1 which is objected to by many people4 ,oddly enough1 this strong flavour entirely disappears when the fish is cooked in a paper bag4 ,,skate4 ,a piece weighing about a pound should be soaked for about an hour in strong salt and water1 then shaken free from moisture and rubbed over with butter4 ,season with salt and pepper and put into a well greased bag1 with one tablespoonful of water and half as much vinegar4 ,cook for about eighteen minutes1 and serve on a very hot dish1 on which a slice of butter has been melted4 ,this is a capital supper dish4 ,,salmon ,,cutlets4 ,take a slice of salmon weighing half a pound4 ,rub it over with butter which has been seasoned with pepper1 salt1 and a few drops of lemon juice1 and put it into a very well greased bag4 ,have the oven very hot1 and cook the salmon for fifteen minutes4 ,slit the bag with scissors1 and slip the fish on to a very hot dish4 ,this will have all the savour of fried salmon1 but with a delicious flavour and aroma peculiarly its own4 ,if the effect of boiled salmon be desired1 put a scant half-teacupful of water into the bag with the fish4 ,,fresh ,,haddock is particularly dainty when cooked in this fashion4 ,have the fish cleaned and the head taken off4 ,rub both inside and out with butter1 put it into a well greased bag with a tablespoonful of water1 and cook for fifteen minutes4 ,it will have the appearance of a boiled fish1 and the curd-like whiteness and delicacy of its flesh will be extremely tempting1 while the flavour will be far superior to that of a boiled haddock4 ,or1 if a more savoury dish be preferred1 the fish must be well dredged with flour1 which has been highly seasoned with salt and pepper1 then covered with bits of butter1 put without water into a greased paper-bag and placed in a hot oven1 the heat being maintained at the same degree for twenty minutes4 ,the paper will become very brown1 but must not be allowed to blacken or singe4 ,the fish will then be a rich golden brown1 closely resembling fried fish1 but much more wholesome and digestible4 ,,whiting is very delicate cooked in a paper bag1 and can be eaten by the youngest child or most delicate invalid without risk to the digestion4 ,it is skinned1 the tail fastened in the mouth1 then placed in the greased bag with a tablespoonful of water1 and cooked for about ten minutes4 ,it is not so insipid as boiled whiting and is more nutritious4 ,,kippers are placed in a well greased bag1 and cooked in a hot oven for about ten minutes4 ,they should be very savoury1 yet by no means dried up by this means of cooking1 and are also not so rich as when fried4 ,,bloaters cooked the same way are quite as tasty as when fried1 but lighter and more digestible4 ,,smoked ,,haddocks acquire a new and delicious flavour when cooked in a paper bag4 ,they should be carefully wiped clean1 well buttered1 peppered1 and put into a greased bag for ten minutes4 ,a very nice variety is obtained by cutting a neat hole in the bag with scissors at the end of this time1 carefully dropping in a couple of eggs1 and returning to the oven till the eggs are cooked4 ,serve on a very hot dish upon which a good slice of butter has been melted4 ,or1 put two or three eggs in a separate bag with a cup of water1 and let them cook for six or eight minutes2 serve in slices on top of the haddock4 ,,fish ,,pudding4 ,take equal quantities of cold mashed potatoes and cold cooked fish4 ,mix very thoroughly with two ounces of butter melted in two tablespoonfuls of milk to each pound of fish and potato1 a saltspoonful of salt1 half as much pepper1 a pinch of dry mustard1 and two hard-boiled eggs cut very small4 ,thoroughly grease a paper bag1 put in the mixture1 place in a hot oven1 and cook for ten minutes4 ,,russian ,,fish ,,pie4 ,roll out a short crust paste1 made by rubbing three ounces of vegetable lard into #a_/b lb4 of self-raising flour1 and adding a well-beaten egg4 ,lay on this paste a thick layer of cooked rice2 upon that put a layer of cooked fish1 freed from skin and bone and pulled into flakes2 upon that lay slices of hard-boiled egg1 and another layer of rice4 ,season highly with cayenne pepper1 salt1 and a little grated nutmeg or ground mace4 ,just moisten with thick white sauce1 nicely flavoured with a few drops of lemon juice1 and cover with pastry1 pinching the edges well together4 ,slip carefully into a thoroughly greased bag1 and bake in a hot oven for fifteen minutes4 ,this is extremely delicious4 ,,fish ,,savoury4 ,this is an original recipe1 and is a very great favourite with most people4 ,it requires special care and attention in making1 but well repays the cook for any slight trouble it may cause her4 ,it is also a capital way of using up cold fish and stale bread4 ,soak in cold water a little stale bread for an hour or two4 ,then drain and press very dry1 beat up very thoroughly with a fork2 season nicely with pepper1 paprika if possible1 salt1 a very little ground mace or the zest of a lemon4 ,add cold fish1 freed from skin and bone1 and a well beaten egg4 ,mix all very thoroughly2 have ready some ripe but firm tomatoes1 cut off the tops1 and scoop out the seeds and pulp4 ,fill the tomatoes with the fish mixture4 ,beat up some cooked rice with the pulp taken from the tomatoes1 till it is a pretty red colour4 ,spread this coloured rice thickly on a very well greased paper bag1 keeping the opening as wide as possible to admit the stuffed tomatoes1 which must be embedded in the rice at equal distances4 ,bits of butter are put on the tops of each1 the opening of the bag closed1 and the bag very carefully slid into the oven and cooked for twenty minutes4 ,great care must be exercised in dishing up to preserve the appearance and shape of the dish4 ,it is slid cautiously on to a hot dish1 the bag slit and removed as dexterously as possible without disturbing the rice4 ,if this is carefully done1 the result will be a pretty as well as a remarkably savoury and appetising dish4 ,,tinned ,,fish4 ,the usual method of serving tinned salmon or lobster is to put it on a dish just as it is1 though perhaps some more ambitious housewife may go the length of surrounding it with parsley1 or even handing some salad with it4 ,this is not very appetising2 but as the fish is already cooked1 it is difficult to warm it up without extracting all the flavour and nourishment left in it4 ,also1 whether fried or baked or warmed up in the tin1 it falls to pieces and presents a forlorn and unsightly appearance most untempting4 ,now here is the chance of paper-bag cookery4 ,,to ,,warm ,,up ,,tinned ,,salmon4 ,open the tin carefully1 and drain off all the liquor4 ,if it is in one firm solid piece1 it will be best treated as salmon cutlet4 ,dust it lightly with pepper and salt1 squeeze a little lemon juice over it1 put it into a well buttered bag1 fasten up very securely1 and cook for six minutes in a very hot oven4 ,slide on to a very hot dish1 dexterously remove the paper1 and serve with white sauce4 ,in appearance and flavour1 it will be equal to fresh salmon4 ,if the contents of the tin are in several pieces1 however1 it will be best to turn them into3-- ,,salmon ,,croquettes4 ,open a tin of salmon1 drain the liquor off1 and turn the fish into a basin4 ,add an equal quantity of fine bread-crumbs1 a little pepper and salt1 a few drops of lemon juice1 a tablespoonful of chopped cucumber1 if at hand1 and a well beaten egg1 and mix thoroughly4 ,form into small flat rounds1 and lay in rows on the well buttered bag1 taking great care not to break them1 and to keep them apart1 otherwise they may run together in cooking4 ,secure the opening1 and keep the bag perfectly flat as it is cautiously slid into the oven4 ,in such dishes1 a large fish-slice is of great assistance in putting in and taking out of the bags the cooked food4 ,,curried ,,lobster4 ,remove the lobster from the tin and cut it into nice pieces2 add an ounce of butter1 a finely chopped onion1 a dessertspoonful of curry powder1 and a small teacupful of stock already browned and thickened4 ,mix all well together1 but avoid breaking up the pieces of lobster4 ,put into a thoroughly greased bag1 and cook in a hot oven for twenty minutes4 ,turn into a very hot dish and add a squeeze of lemon before sending it to table4 ,serve with boiled rice and chillies4 ,,lobster ,,cutlets made from tinned lobster are very nice4 ,take the lobster from the tin1 and pound it with an ounce of butter4 ,add half a saltspoonful of salt1 the same of white pepper1 and of ground mace4 ,beat all into a smooth paste1 shape into neat cutlets1 and cook in a well greased bag from six to eight minutes4 ,,hot ,,lobster can be made from tinned lobster quite as well as from fresh4 ,the lobster must be pounded exactly as in the previous recipe1 salt1 pepper1 and mace being added in the same proportions2 mix in about half as much fine bread-crumbs as there is lobster1 or rather less1 and moisten with two well beaten eggs4 ,beat the mixture thoroughly1 make into a shape as nearly resembling a lobster as may be1 or into a plain roll if artistic talent is wanting1 cover with tiny bits of butter1 put into a well greased bag with great care1 and cook from eight to ten minutes4 ,in dishing up1 be very careful not to let the lobster crumble or break4 ,,lobster ,,patties4 ,make some good paste with #a_/b lb4 of flour1 #a_/d lb4 of butter1 and an egg4 ,roll out to medium thickness1 and with a pastry cutter cut into small rounds4 ,mix in a basin a tinned lobster cut into pieces1 four tablespoonfuls of thick white sauce1 a teaspoonful of finely minced parsley1 a few drops of anchovy sauce1 two or three of lemon juice1 and a little cayenne pepper4 ,put small heaps of this mixture on half of the rounds1 leaving the other halves to serve as lids to the patties1 cover each with a lid1 pinching the edges well together1 and making them into scallops4 ,place in a buttered bag1 prick the top of the bag with a skewer1 slide into a hot oven1 and bake from fifteen to twenty minutes4 ,the rich golden brown of the pastry will contrast prettily with the lobster mixture1 and this dainty dish will be as tempting in appearance as it is appetising in flavour4 ,,mackerel has the reputation of being a tasty but very indigestible fish4 ,paper-bagged1 however1 it retains its savoury nature1 but loses its undue richness4 ,it should not be washed1 but wiped with a damp cloth1 split open1 seasoned with a little salt1 pepper1 and fine oatmeal1 sprinkled with a few tiny bits of butter on the inner side1 slipped into a greased bag1 and cooked from ten to fifteen minutes according to size4 ,,sardines are very appetising when cooked in a paper bag4 ,open the tin1 and empty it1 oil as well1 into a bag4 ,do not grease the bag4 ,while the sardines are in the oven1 make buttered toast1 which1 it is perhaps needless to say1 is one of the things which cannot be prepared in a paper bag4 ,cut the toast into strips and serve one sardine on each strip4 ,they will take about five minutes in the oven4 ,,kedgeree is a splendid breakfast dish on a cold winter's morning1 and as it can be entirely prepared over night1 saves much time and trouble in preparing breakfast4 ,grease a bag very thoroughly and abundantly2 place in it equal quantities of cold cooked fish freed from bone and skin1 and cooked rice1 pepper and salt to taste1 one ounce of butter1 one teaspoonful of made mustard1 and two chopped hard-boiled eggs4 ,mix very thoroughly4 ,next morning all that remains to be done is to get the oven hot1 put in the bag and let it remain for ten minutes1 when it will be ready to serve4 ,,brill ,,and ,,turbot are both extremely delicate cooked in paper bags4 ,clean the brill1 cut off the fins1 and rub it over with lemon juice4 ,put it in a well greased bag with half a teacupful of water1 and cook it from fifteen to twenty minutes according to size4 ,turbot1 of course1 must not have the fins cut off1 these being a great delicacy1 but otherwise it is cooked exactly like brill4 ,,cod ,,sounds4 ,these must be soaked for an hour or two in strong salt and water1 then very thoroughly washed and dried4 ,they are then put in a paper bag with two tablespoonfuls of milk1 and will take forty-five minutes to cook to perfection4 ,,salt ,,fish should be soaked for a few hours in water and a little milk1 then wiped dry and put into fresh water with a quarter of a pint of vinegar in it1 in which it must remain overnight4 ,next day1 take it out1 wipe it dry1 rub it over with butter1 and put it into a well greased bag4 ,it will take an hour to cook4 ,,eels4 ,small eels1 such as are usually boiled1 are most suitable for paper-bag cookery4 ,take four small eels1 put them into a very well greased bag with one tablespoonful of water and a piece of butter the size of a walnut4 ,put into a hot oven for ten minutes1 then turn the gas half-way down1 and leave the bag for another twenty minutes4 ,the eels will then be cooked to perfection1 and of rich and delicate flavour4 ,they should be served in a small tureen1 and covered with parsley sauce4 ,,eel ,,pasty is very delicious4 ,a good crust is made from self-raising flour1 butter1 and an egg4 ,cut the pastry in two1 and roll each piece into a pretty oval or round shape4 ,put the eels1 cut into inch-long pieces1 on the one half of the pastry2 sprinkle them with minced parsley1 a finely chopped onion1 a little grated nutmeg1 pepper1 salt1 and the juice of half a lemon4 ,cover over with the other piece of pastry1 pinching the edges well together1 and ornamenting them with a fork4 ,put into a very well buttered paper bag1 and cook for an hour in a moderate oven4 ,have ready a very nicely flavoured thick white sauce1 and when the pie has been removed from the bag and is on a hot dish1 cut a hole in the upper crust and pour in the sauce4 ,,fish ,,cake can be made from the remains of any cold fish4 ,pick the fish free from skin and bone1 chop it finely1 mix it well with equal quantities of bread-crumbs and cold potatoes1 finely minced parsley1 salt1 and pepper4 ,make it into a cake with a well beaten egg1 put it into a well greased bag1 and cook for about half an hour in a well heated oven4 ,a ,,cod',s ,,head ,,and ,,shoulders cannot be better cooked than in a paper bag4 ,cleanse the fish thoroughly1 and rub it well over with salt1 which improves the flavour very much4 ,then wipe it dry and fill with a stuffing of bread-crumbs1 chopped parsley1 a small chopped onion1 some grated suet1 and a beaten egg4 ,rub the fish lightly over with butter1 put into a greased bag1 and cook forty minutes4 ,the natural juices of the fish will form a sauce impossible to improve upon4 ,a fresh haddock may be stuffed and cooked in the same manner1 and is extremely savoury4 ,,fresh ,,herrings gain very much in flavour when cooked in a paper bag1 and lose their oiliness4 ,they are cleaned1 wiped dry1 split open1 seasoned with salt1 pepper1 and flour4 ,the bag is lightly greased to prevent the fish from sticking1 but no butter or dripping must be put on the herring4 ,fifteen minutes will cook them to a turn4 ,,plaice1 ,,soles1 ,,and ,,flounders are simply brushed over with oiled butter1 put into a well greased bag1 and cooked for ten to twenty minutes according to size4 ,,sea ,,bream4 ,paper-bag cookery is ideal for bream4 ,well wash the fish1 but do not have it scaled4 ,open it and fill with the stuffing recommended for cod's head and shoulders4 ,fasten it together again1 wipe dry1 and put into a greased bag4 ,cook for thirty minutes--longer if very large4 ,turn out on a hot dish1 remove paper1 scales1 and skin2 then place the bream on another hot dish on which a large piece of butter has been melted4 ,serve at once4 ,,fish ,,stew is an uncommon but very excellent dish4 ,small soles1 flounders1 dabs1 and eels are capital cooked thus4 ,sometimes very small fish of this sort can be bought cheaply1 but seem hardly worth cooking1 and would be certainly cooked into mere dry scraps in ordinary cookery4 ,prepared in a paper bag1 however1 a very dainty meal may be made from them4 ,cleanse the fish and wipe them dry4 ,have ready a large bag1 which has been sharply inspected and pronounced intact2 well grease it both inside and out1 put in the fish1 cut in halves1 or if very tiny1 whole1 if eels1 cut into inch-long pieces4 ,a mixture of the above-mentioned fish is better than if the stew consist of one kind only4 ,add half an onion cut into very thin slices1 some finely chopped parsley1 two cloves1 one blade of mace1 two bay leaves1 a sprig of thyme1 salt and pepper to taste4 ,when this is all safely in the bag1 pour in a cupful of stock1 fish or meat stock1 or if none is at hand1 water will do1 but whatever it is it must be slightly thickened4 ,a small glass of port wine or claret is a great improvement4 ,close the bag very securely1 and put into the oven for thirty-five minutes4 ,,chapter ,,iii4 ,,how ,,to ,,cook ,,meat4 ,illustration3 ,,putting ,,the ,,joint ,,into ,,the ,,bag4 ,this sketch shows how joints must be placed in the paper bag4 ,the bag should rest on the table2 lift the uppermost edge1 and your food or joint can be slipped in4 ,paper-bag cookery should appeal especially to the caterer for a small family4 ,the difficulty of providing suitable joints for households of three or four persons is very great4 ,a small piece of sirloin or half leg of mutton dries up to nothing when cooked in the ordinary way1 and loud are the complaints that the flavour and juiciness of a large joint is not to be had under ten to twelve pounds of meat4 ,yet1 if the housewife invests in the large1 juicy joint desired1 she finds it a very expensive business4 ,one day's dinner hot and one cold is all that is really relished4 ,then follow the monotonous hash1 the grill1 the fried-up pieces1 till everybody is tired of the eternal warmed-up dinners4 ,if it is summer1 probably a third of the expensive joint goes bad before it can be eaten up4 ,illustration3 ,,taking ,,the ,,bag ,,out ,,of ,,the ,,oven4 ,the nose of the dish should be held about two inches under the grid4 ,this allows the bag to be pulled out on to the dish4 ,cooked in a paper bag1 however1 the small joint is full as juicy and savoury as the eighteen-pound sirloin can be1 while a dainty piece of loin of lamb is a delicacy which must be tasted to be realised4 ,,loin ,,of ,,lamb4 ,two pounds and a half or three pounds of loin of lamb will make a sufficient dinner for a small family of three or four persons1 and leave enough cold to serve for supper4 ,wipe the meat over with a cloth dipped in hot water1 and then with a clean dry cloth4 ,loin of lamb or mutton1 being a fat joint1 it is better not to grease the bag4 ,prepare a nice veal stuffing and lay it along the inside of the loin1 drawing the flap over and skewering it to keep it in position4 ,put the meat in a good-sized bag2 have the oven well heated2 place the bag on the grid4 ,ten minutes later turn the gas about half-way down1 and let it cook forty minutes longer1 when it will be done to a turn1 and be a rich golden brown4 ,,sirloin4 ,a piece of sirloin weighing between three and four pounds would not be worth eating if cooked in the ordinary way1 but cooked in a paper bag it is a morsel for the gods4 ,the bag must be greased and the joint lightly rubbed over with a little dripping4 ,forty-five minutes1 ten with the gas fully turned on1 should be sufficient for a joint weighing four pounds and under1 unless liked very well done1 when an extra ten minutes will not be found too much4 ,if liked really underdone1 it will be just right in forty minutes4 ,,shoulder ,,of ,,lamb4 ,a small shoulder weighing three pounds or very little over is remarkably delicate1 just the right size for a small household1 and1 cooked in a paper bag1 is delicious4 ,the butcher should be directed to bone it1 and the cavity should be filled with a good forcemeat4 ,grease the joint over1 but not the bag1 and roast for fifty minutes1 the gas being full on for the first fifteen4 ,,roast ,,veal is peculiarly adapted for paper-bag cooking1 and a small fillet of veal makes a capital dish4 ,the centre bone is taken out and the hole left slightly enlarged4 ,the stuffing to fill this must be rather rich--a breakfastcupful of fine bread-crumbs1 one ounce of grated suet1 two rashers of fat1 streaky bacon1 finely minced1 two or three oysters chopped coarsely1 a tablespoonful of minced parsley1 salt and pepper to taste1 the zest of a lemon1 and a well beaten egg4 ,this must be firmly pushed into the cavity1 and the joint then rubbed over with plenty of bacon dripping4 ,grease the bag thickly both inside and out4 ,if the fillet weighs three pounds it will take an hour to cook1 the gas fully on for ten minutes1 then reduced one-half to finish4 ,,roast ,,pork4 ,for a small family1 a part of the loin should be purchased1 a little stuffing of sage and finely minced onion introduced1 and the joint cooked in a slightly greased bag1 allowing twenty-five minutes to each pound4 ,a roast leg of pork is also particularly well flavoured cooked in a paper bag4 ,stuffing may be introduced under the knuckle skin1 or a savoury pudding 7see chapter ,v47 may be cooked along with it4 ,both joints should be rubbed over with pure salad oil before being put into the bag4 ,,roast ,,chicken is a dainty morsel cooked in a paper bag4 ,nicely stuffed1 it is rubbed over with butter and put into a well greased bag4 ,forty minutes is sufficient for a chicken4 ,a large fowl will be tender and beautifully cooked in an hour4 ,,gravy ,,and ,,dripping4 ,this is a very serious question4 ,many people are so devoted to gravy that1 to quote ,mrs4 ,todgers1 in ,martin ,chuzzlewit1 a whole animal wouldn't supply them1 and they will undoubtedly be disappointed in the amount of gravy got from a paper-bagged joint4 ,in this method of cooking1 the gravy stays in the meat1 and that is what renders it so delicious1 so juicy1 so full of flavour4 ,the meat which is dry and flavourless in proportion as its rich juices have been extracted1 is the meat which yields most gravy4 ,therefore1 paper-bagged joints yield very little gravy1 and to add any water to the few spoonfuls of rich1 strong gravy they do yield would be to spoil the flavour utterly4 ,when the bag is opened1 the small quantity of gravy and dripping within must be poured into a basin1 the fat skimmed off1 and the remaining gravy added to some gravy made from stock1 and kept hot in readiness1 poured into the gravy-boat and sent to table4 ,there will be very little dripping1 for the same reason as there is very little gravy1 but the mellowness of fat cooked in a paper bag is quite indescribable1 therefore the scanty supply can be no very great drawback4 ,,tinned ,,foods4 ,tinned foods fill a very important part in housekeeping4 ,it is a great convenience to have some tins of various preserved foods in the store-room for use in emergencies4 ,the butcher may fail to call1 a downpour of rain prevent a shopping expedition1 or guests may unexpectedly arrive on a finish-up day1 that institution so dear to the heart of the thrifty housewife1 who so contrives the fragments of the larder that they form a sufficient meal for the household without leaving a crumb over4 ,in all such emergencies it is very comforting to know that the larder is well furnished with tinned foods of reliable brands4 ,then1 again1 tinned foods are the great stand-by of people living in apartments4 ,there is little accommodation for storing food1 and it is not pleasant to keep meat1 even for a few hours only1 in the room where one sits2 in summer it becomes an impossibility4 ,the landlady may be obliging enough to offer the use of her safe1 but there are obvious drawbacks to this arrangement4 ,therefore1 tinned foods are frequently brought into use1 and prove very handy to the lonely woman in lodgings1 or the small family living in apartments4 ,still tinned foods are not very appetising4 ,served cold1 they neither look tempting nor taste savoury1 especially on a winter's day2 heated in the tin they acquire an unpleasant tinny flavour1 re-cooked as stews1 or put into a hot oven1 they lose all flavour and nutritive value4 ,so utterly do they lose their distinctive taste that it is impossible to tell beef from mutton1 rabbit from chicken4 ,it is in such cases that paper-bag cookery proves itself invaluable4 ,a dish specially to be recommended is ,,minced ,,steaks4 ,it is put up in tins costing elevenpence halfpenny each1 and one tin will make an ample dinner for four or five persons1 or provide several meals for one4 ,the method of cooking is simplicity itself4 ,well grease a good-sized bag1 both inside and out1 turn the mince out of the tin into the bag1 with no additions of any kind4 ,put into a hot oven for fifteen minutes4 ,serve with a border of cooked rice 7see chapter ,,iv471 and any vegetable preferred4 ,this is a delicious dish1 the flavour and juice so well preserved by the method of cooking that it cannot be distinguished from mince made from rump steak4 ,,roast ,,beef is rather insipid served cold from the tin1 and is flavourless re-cooked in the tin4 ,turned out1 however1 thickly spread with roast-beef dripping1 put into a thoroughly greased bag1 laid in a very hot oven for fifteen minutes1 and served on a hot dish with small paper-bagged tomatoes 7see chapter ,,iv471 it is exceedingly nice4 ,,roast ,,mutton is prepared in the same manner1 but small onions cooked in paper bags may be substituted for the tomatoes4 ,,tinned ,,rabbit is best served as curry4 ,well grease a paper bag4 ,turn the rabbit out of the tin 7it will probably be rather broken and the flesh be separated from the bones71 and put into the bag in neat pieces4 ,add two finely minced onions1 a cooking apple cut in dice1 the juice of half a lemon1 and a teacupful of stock1 browned and thickened and with a dessertspoonful of curry powder stirred smoothly into it4 ,fifteen minutes in a hot oven will be sufficient for this4 ,,tinned ,,chicken is very nice curried like the rabbit4 ,or it may be fricasseed4 ,turn it out of the tin1 add a teacupful of white stock1 thickened with arrowroot and seasoned with salt1 pepper1 and a little ground mace or nutmeg1 a finely minced onion1 a few young carrots1 and turnips cut into dice1 and a few green peas4 ,put into a well-greased bag and lay in a hot oven for fifteen minutes4 ,,baked ,,mutton ,,in ,,crust4 ,this is a particularly delightful way of cooking mutton1 for it retains all the juice and flavour of the meat1 and is exceedingly light and digestible4 ,choose a nice solid piece of mutton1 the fillet end of the leg is the best4 ,make a good suet crust1 using beef suet and water2 roll it out to about a quarter of an inch in thickness2 it must not be too thin4 ,keep it a square shape1 and make it large enough to contain the meat and completely cover it4 ,place the meat in the centre of the crust1 which neatly fold over it1 pinching the opening well together after damping1 and sprinkle flour over it4 ,then thickly grease a paper bag large enough to hold it easily1 and gently slide it in4 ,if the meat weighs about four pounds it will take about an hour and a half to cook1 the oven being very hot at first1 and the heat reduced by half after ten minutes4 ,this dish is extremely nice1 the meat particularly juicy and tender1 and the crust superior in flavour to that cooked in any other way4 ,,the ,,homely ,,irish ,,stew is admirable cooked in a paper bag4 ,buy two pounds of small neck of mutton chops1 trim nicely and take away excess of bone and fat4 ,cut two or three small onions into rather thin slices1 and two pounds of potatoes into thick slices1 sprinkle meat1 onions1 and potatoes with herbs finely rubbed to powder1 salt and pepper to taste1 add a large breakfastcupful of water4 ,fasten the bag very securely1 and cook in a hot oven for one hour4 ,turn into a very hot dish4 ,,haricot ,,steak4 ,take a pound and a half of good steak1 with no gristle or sinew in it4 ,cut into neat pieces about two inches square4 ,chop an onion finely1 cut several tomatoes in slices and add these1 also some green peas1 and young carrots and turnips cut in dice4 ,rub a teaspoonful of ,bisto smooth with a little water1 and add it to a breakfastcupful of water4 ,if any sour milk is at hand1 a tablespoonful of this will be a great improvement4 ,tie together a bay leaf1 a few sprigs of parsley and thyme1 and put this in also4 ,put all the materials into a good-sized paper bag1 which has been well greased1 fasten very carefully1 and cook in a hot oven for forty-five minutes4 ,,steaks4 ,it has been said that a steak grilled over an open fire is the perfection of steak1 but that is merely because steak cooked in a paper bag has not yet become known4 ,well grease a paper bag1 put in a pound of rump steak cut in a thick slice1 and put on the grid in a hot oven for about fifteen minutes4 ,,chops are daintier and more savoury done in a paper bag than in any other way4 ,choose loin chops1 trim them very nicely1 and lay side by side in a well greased bag4 ,put in a hot oven and cook for about fifteen minutes4 ,,beef ,,olives4 ,a pound of beefsteak cut into neat slices1 longer than broad1 makes a nice dish of beef olives4 ,mix a nice stuffing of two ounces of grated suet1 two of bread-crumbs1 a tablespoonful of minced parsley1 a little ground mace1 pepper and salt to taste1 and a well beaten egg4 ,spread each olive with this1 roll up1 tie with string1 lay tidily in a greased bag1 put in a hot oven and cook for forty-five minutes4 ,serve on a very hot dish1 with a pat of ,matre d'htel butter placed on each olive4 ,,beefsteak ,,pudding4 ,make a nice suet crust with finely chopped or shredded suet1 self-raising flour1 and water4 ,roll it out to a medium thickness1 and cut it in two4 ,shape both pieces into a neat round4 ,on the one round lay a pound of steak cut into small pieces rather larger than dice2 add two sheep kidneys cut small1 season with salt1 pepper1 a finely minced onion1 a tablespoonful of flour2 add a teaspoonful of vinegar or lemon juice1 and a tablespoonful of water4 ,cover with the other piece of crust1 pinching the edges well together4 ,put into a greased bag1 and cook in a hot oven for about forty-five minutes4 ,,imitation ,,hare4 ,mince one pound of beefsteak with half a pound of raw fat bacon1 add half the quantity of bread-crumbs1 salt and pepper to taste1 a teaspoonful of anchovy sauce and a well beaten egg4 ,form into a neat shape1 slide into a greased bag1 and cook forty minutes4 ,a ,,carpet ,,bag4 ,this is an uncommon and very delicious dish4 ,choose a large thick steak in one piece and of equal thickness all over4 ,cover it thickly with small plump oysters1 roll it up1 secure each end1 put it into a greased bag1 and cook it in a very hot oven for forty-five minutes4 ,,indian ,,curry4 ,cut the meat1 mutton1 steak1 or poultry into small pieces2 peel and chop an onion very finely1 mix with the juice of half a lemon1 pepper and salt to taste2 add a cup of sour milk1 in which a dessertspoonful of curry powder and one of flour have been mixed smooth2 put it into a large bag1 and cook for forty-five minutes4 ,,paper-,,bagged ,,rabbit4 ,cut the rabbit into neat joints1 add a bunch of sweet herbs1 two finely chopped onions1 three cloves1 three whole allspice1 half a teaspoonful of black pepper1 a thinly cut piece of lemon rind1 two tablespoonfuls of mushroom ketchup1 and two rashers of fat bacon cut in dice4 ,add a teacupful of stock1 thickened and browned1 and put into a well greased bag4 ,cook in a hot oven for forty minutes1 if the rabbit is young and tender4 ,if not1 an hour will not be too much4 ,,kidneys are delicious cooked in a paper bag4 ,take four sheep's kidneys1 cut in two1 take out the core4 ,wrap each kidney in a thin slice of fat bacon4 ,put into a well greased bag1 and cook in a hot oven for twelve minutes4 ,,kidney ,,stew4 ,skin and trim the kidneys1 remove the core1 cut into quarters4 ,roll each piece in flour1 highly seasoned with salt1 pepper1 grated nutmeg1 and a little dry mustard4 ,place in a greased bag with a tablespoonful of minced onion1 half as much minced parsley1 and a teacupful of stock1 browned and thickened4 ,thirty minutes in a hot oven will cook this4 ,,liver ,,and ,,bacon4 ,cut a pound of sheep's liver into small pieces1 dip each in seasoned flour1 wrap round with a very thin piece of fat bacon2 put into a greased bag with two tablespoonfuls of water and a teaspoonful of lemon juice4 ,cook from fifteen to twenty minutes4 ,,mince ,,collops4 ,mince one pound of beefsteak very finely1 dust with a little flour and season with salt and pepper4 ,if liked1 a finely minced onion may be added4 ,put this in a greased paper bag with half a teacupful of water1 and cook for twenty-five minutes4 ,,sausages4 ,put a pound of pork sausages into cold water for five minutes4 ,then take them out and strip off the skins4 ,put them in a lightly greased bag1 and cook them for twelve minutes4 ,as a pleasant variety1 two or three tomatoes1 skinned and cut in halves1 may be cooked in the same bag1 and are excellent4 ,other savoury breakfast dishes are3-- ,,angels ,,on ,,horseback4 ,take some very thin slices of bacon1 lay an oyster on each1 secure1 and put in a well buttered bag4 ,six minutes will cook these nicely4 ,,ham ,,and ,,eggs4 ,the national breakfast dish is greatly improved by being cooked in a paper bag4 ,the required number of rashers are put into a bag in a hot oven1 and after six minutes a hole is cut in the paper and the eggs dropped carefully in4 ,as soon as they are set1 which will be in a few minutes1 the dish is ready for serving4 ,,eggs4 ,eggs put into a bag with a cup of water1 and placed in a hot oven for four to five minutes1 are superior to those cooked in a saucepan4 ,,dresden ,,patties4 ,take some slices of stale bread and cut out rounds of about two inches in diameter4 ,scoop out the centre to form a deep cavity4 ,dip these in a thick batter4 ,have ready a mixture of minced cooked chicken and ham1 stirred to a thick paste with white sauce4 ,fill the rounds with this1 put into a buttered bag1 and cook ten minutes4 ,,savoury ,,eggs4 ,put into a paper bag as many eggs as may be required1 add a cupful of water1 and put into a hot oven for fifteen minutes4 ,take out and drop into cold water4 ,when cold shell and cut them in halves lengthways2 take out the yolks1 and pound them with minced ham1 minced parsley1 salt1 pepper1 and butter4 ,return the mixture to the whites1 press firmly together1 brush over with oiled butter1 put into a greased bag1 and return to the oven for five minutes4 ,,scotch ,,eggs4 ,proceed with the eggs as in the previous recipe1 but cut the cooked eggs in halves across1 not lengthways4 ,have ready sausage-meat mixed with a raw beaten egg4 ,lightly flour the halves of the eggs1 and wrap each half in sausage-meat1 rolling into the shape of a ball4 ,put into a buttered bag1 and cook twelve minutes4 ,,potato ,,surprise4 ,take six raw potatoes1 wash and peel them1 and scoop out a good deal of the inside2 fill with nicely minced meat 7cooked or raw71 chopped parsley1 salt1 pepper1 a little butter1 and a tablespoonful of tomato sauce4 ,put into a greased bag1 and cook from thirty to forty-five minutes1 according to size4 ,,scotch ,,woodcock4 ,take a dessertspoonful of ,yarmouth bloater-paste1 a tablespoonful of cream1 a piece of butter the size of an egg1 the beaten yolks of two eggs1 and a little cayenne pepper4 ,mix all very thoroughly1 put into a buttered bag1 and cook five minutes4 ,have ready hot buttered toast cut in strips4 ,spread each strip with the paste and serve very hot4 ,,epigrams4 ,this is a very savoury breakfast dish and easily made4 ,cut neat slices from a cold leg of mutton4 ,spread them with ,strasbourg meat or any nicely flavoured potted meat that may be at hand4 ,make a very thick batter with four ounces of flour1 one tablespoonful of oil 7or oiled butter71 pepper1 salt1 a gill of milk1 and an egg4 ,press two slices together1 thus making a sandwich1 dip into the batter1 and place in a well buttered bag4 ,do this with all the pieces1 arranging them side by side in the bag1 but a little apart1 that they may not run together in the cooking4 ,slide cautiously on to the hot grid1 without disturbing them1 and cook fifteen minutes4 ,serve on a very hot dish and immediately1 for they lose their lightness very quickly4 ,,chapter ,,iv4 ,,how ,,to ,,cook ,,vegetables4 ,illustration3 ,,preparing ,,to ,,cook ,,cabbage4 ,those who have tried the foregoing recipes are unanimous in their approval1 but as regards the cooking of vegetables in paper bags1 opinions are divided4 ,several noted vegetarians are enthusiastic on the subject1 and declare that paper-cooking is the very best possible way of conserving the juices and flavour of all vegetables4 ,others1 again1 shake doubtful heads1 though they admit that some vegetables are improved by this method of cooking1 while others are quite decided against it1 maintaining that a new and unpleasant flavour is imparted to vegetables so cooked4 ,on investigation1 however1 it will be found that these last-mentioned critics have not given paper-bag cookery a fair trial4 ,they have probably seized on the homely cabbage as an inexpensive subject on which to experiment1 hastily washed it1 thrust it into a paper bag1 and placed it in the oven for an indefinite period4 ,the result1 naturally1 is uneatable4 ,shredded very finely1 and put into a well buttered bag with a cup of water1 a piece of butter the size of a walnut1 pepper1 and salt1 a palatable dish will emerge from the oven4 ,at the same time1 cabbage1 plainly boiled or cooked in a conservative boilerette1 is in many people's estimation a more superior dish4 ,potatoes1 again1 are a cause of division in the camp4 ,they undoubtedly acquire a new flavour when cooked in a paper bag1 and this flavour is not agreeable to every palate4 ,many people prefer new potatoes plainly boiled1 for the young1 immature vegetable is of so watery a nature that unless the moisture be dispersed by rapid boiling1 the potato is too wet and waxy to be palatable4 ,for this reason1 new potatoes cooked by steam or in a conservative boilerette are seldom liked1 and paper-bagged new potatoes are open to the same objection4 ,it is a different matter1 however1 with old potatoes1 which1 when cooked in a paper bag1 are very generally liked1 and several excellent and proved recipes for cooking old potatoes in paper bags are given further on4 ,asparagus is not always a success cooked in a paper bag4 ,some people complain that the flavour is by no means so delicate when so treated as when simply boiled or cooked by steam or in a conservative boilerette1 therefore this vegetable is best put on the black list4 ,other vegetables which have been tried and found wanting are celery1 turnip-tops1 and artichokes4 ,these1 however1 when once boiled1 can be utilised to make many delightful dishes in paper-bag cookery4 ,it may1 too1 be worth the while of the ardent paper-bag cook to continue to experiment with them until success crowns her efforts4 ,speaking personally1 these vegetables have not met with general approval when cooked in paper bags4 ,but one cannot waste time in lamentations over the few vegetables which are failures cooked in this way1 when one considers how many there are which gain so much in flavour as to be a revelation in delicacy and richness of taste to those who have only known them cooked in the ordinary way4 ,green peas gain a perfectly exquisite flavour when cooked in a paper bag1 but a certain amount of care is required4 ,too much water will ruin them1 and if left too long in the oven they will be hard4 ,one family declared with one voice against paper-bag cookery1 because a dish of young1 fresh peas emerged from the oven looking like tiny brown bullets1 and crackling crisply between the teeth of those who tried to eat them4 ,but this1 of course1 was the fault of a careless1 incompetent cook1 not of paper-bag cookery4 ,broad beans are delicious cooked paper-bag fashion2 but here1 also1 care and attention are required1 as also with ,french beans and scarlet runners4 ,tomatoes cooked in this way are infinitely superior to those cooked in any other way1 and there are a great variety of delicious tomato dishes to be cooked in paper bags4 ,young carrots and turnips gain in flavour so cooked1 and cauliflower paper-bagged is unsurpassed4 ,brussels sprouts are not without merit1 and mushrooms1 onions1 cucumber1 and vegetable marrow gain so much in flavour as to almost fulfil the harassed housewife's aspiration for a new discovery in vegetables4 ,,potatoes4 ,pare and wash the required number of potatoes and place in the greased bag wet from the washing4 ,put in a hot oven and cook for fifty minutes1 reducing the heat after ten minutes4 ,,stewed ,,potatoes are a very savoury dish4 ,wash and peel as many potatoes as are wanted1 cut each into four thick slices1 and put in a greased paper bag1 with a finely chopped peeled onion1 a tablespoonful of minced parsley1 a good piece of roast-beef dripping1 salt and pepper to taste1 and half a cup of water4 ,in forty minutes turn this savoury and delicious potato mixture into a very hot dish and serve at once4 ,,duchess ,,potatoes4 ,this is an excellent way of using up cold mashed potatoes4 ,melt a piece of butter or dripping in a little milk1 the quantities being in proportion to the amount of potato2 add pepper1 salt1 a pinch of dry mustard1 and beat all very thoroughly up together4 ,butter a bag very thickly1 put in the potato1 and cook in a hot oven for ten minutes4 ,,sliced ,,potatoes4 ,slice the potatoes thickly1 wash well1 and then dry in a cloth4 ,sprinkle with salt and a little flour4 ,butter a ,papakuk bag very thickly1 and cook for thirty minutes4 ,the bag must be shaken now and then to make the potatoes crisp4 ,,green ,,peas4 ,shell the peas and to each half peck add a pinch of salt1 one lump of sugar1 and one leaf of mint2 more than one leaf would give too strong a flavour to the peas4 ,add one glass of water1 and cook for three-quarters of an hour4 ,the gas should be reduced after five minutes4 ,if the heat is too great1 the peas will be hard4 ,,broad ,,beans4 ,remove the pods and then shell the beans4 ,this extra trouble is quite worth taking1 for it makes all the difference in the delicacy of the flavour1 and the skins are very easily removed4 ,put the beans when skinned into a thickly buttered bag1 add a piece of butter the size of a walnut1 into which has been worked a tablespoonful of flour1 a little salt1 and a teaspoonful of minced onion4 ,add also a cupful of water1 and cook three-quarters of an hour1 reducing the heat after the first five minutes4 ,,duchess ,,green ,,peas4 ,shell the peas and put into a thickly buttered bag with a lettuce cleaned and pulled into very small pieces1 a few spring onions1 a leaf of mint1 a pinch of salt1 a little castor sugar1 a good slice of butter1 and a cupful of water4 ,cook for about three-quarters of an hour1 the gas turned down after the first five minutes4 ,,french ,,beans ,,and ,,scarlet ,,runners4 ,these are excellent cooked in a paper bag4 ,contrary to the opinion of many cooks1 the beans should never be sliced1 but cooked whole4 ,if the scarlet runners are very large and coarse1 they may be cut into two or three pieces1 but otherwise1 they should merely have the tops and stringy parts removed and be cooked entire4 ,put them into a well buttered bag1 with a slice of butter1 a tablespoonful of minced parsley1 the same of minced onion1 if the flavour is liked1 the juice of half a lemon and half a teacupful of water4 ,cook for about thirty minutes4 ,,carrots4 ,wash and scrape a bunch of young carrots1 and put them into a buttered bag1 with half a teacupful of milk and water4 ,cook for twenty minutes4 ,if the carrots are large and no longer young1 they should be cut into thick slices4 ,,turnips4 ,new turnips are delicious when cooked in a well buttered paper bag4 ,wash and peel them1 cut into thick slices1 put into a greased bag1 with half a cupful of milk and water1 a pinch of salt1 a pinch of castor sugar1 and half a teaspoonful of white pepper4 ,cook for about thirty minutes4 ,,mushrooms4 ,these are particularly good cooked in a paper bag4 ,they must be freshly gathered1 if they are to be really nice4 ,cut off a portion of the stalk1 peel the top1 and wipe the mushrooms carefully with a piece of flannel and a little salt4 ,put them into a buttered bag1 with a piece of butter on each mushroom4 ,cook for twenty minutes4 ,this method preserves all the aroma and flavour of the mushroom4 ,,cauliflower4 ,there is no more delicious way of cooking a cauliflower than by cooking it in a paper bag4 ,cut away all the green1 carefully cleanse the cauliflower1 cutting the stalk crosswise to secure equal cooking4 ,lightly butter the cauliflower all over1 put very carefully into a bag with half a tumbler of water1 and cook thirty minutes4 ,,parsnips4 ,wash1 pare1 and cut into slices as many parsnips as may be required1 sprinkle with salt and pepper4 ,put them into a greased paper bag1 with a cup of water and a little thickened milk4 ,cook for twenty minutes4 ,,onions4 ,the onion is rich in nitrogenous matter1 induces sleep when taken at night1 and is excellent as a remedy for colds4 ,it has a soothing action on the nerves1 and is beneficial to the kidneys4 ,take moderate-sized ,spanish onions1 remove the outer skin2 cut off the tops to form lids1 and hollow out a little of the onion4 ,fill this with sausage-meat1 cored and skinned sheep's kidney1 or a little minced and seasoned meat4 ,rub over with dripping1 put into a well greased bag1 and cook for an hour4 ,,onions ,,and ,,tomatoes4 ,these two vegetables go particularly well together4 ,one excellent method of cooking them is to take as many tomatoes as there are onions1 slice off the tops1 scoop out some of the pulp1 and carefully fix them in the hollow of onions1 which have been steamed till tender and a hollow scooped in each4 ,put a piece of butter in the tomato centres1 drop an egg into each1 sprinkle with salt and pepper1 add a tiny bit more butter1 replace the top of the tomato1 cover with the piece of onion previously cut off1 put into a well greased bag1 and cook for fifteen minutes4 ,,tomato ,,stew4 ,take nice ripe tomatoes4 ,plunge into boiling water for a few seconds1 then put into cold water for the same length of time4 ,take them out and pull off the skins1 which will now come away readily4 ,cut them up roughly in a basin2 add salt and pepper1 the grated rind of half a lemon1 a bouquet of herbs1 thyme1 parsley1 and bay leaf1 and half a teacupful of water1 and a piece of butter4 ,mix together1 and turn into a well buttered bag4 ,cook for twenty minutes4 ,empty into a hot dish1 pick out the bouquet of herbs1 and serve immediately4 ,,tomato ,,pie4 ,prepare the tomatoes as in the foregoing recipe1 and put into a basin roughly cut up4 ,mix in a tablespoonful of chopped onion1 salt1 and pepper1 a teaspoonful of grated lemon rind1 half a cupful of weak stock or water1 a tablespoonful of fine bread-crumbs1 a small piece of butter4 ,have ready macaroni boiled and cut in inch-long pieces4 ,mix with the tomato4 ,thickly butter a ,papakuk bag1 put in the pie1 and cook for twenty minutes4 ,,stuffed ,,tomatoes4 ,this is a very nice supper or breakfast dish4 ,choose ripe but firm tomatoes4 ,cut off the tops1 and put them aside4 ,scoop out the seeds from the tomatoes1 and fill with a little minced cooked meat1 nicely seasoned2 or cut a sheep's kidney in four and use it as stuffing2 or a pork sausage skinned and made to fit the hollow4 ,put a tiny piece of butter on each1 sprinkle with salt1 pepper1 and a little minced parsley2 fit on the lids1 brush over with oiled butter1 put into a greased ,papakuk bag1 and cook for twenty minutes4 ,,vegetable ,,marrows4 ,these are particularly good cooked in ,papakuk fashion4 ,plainly boiled and served with white sauce1 it is an insipid vegetable1 and even mashed with butter it is not very savoury4 ,prepared1 however1 in the following method1 it is both tasty and satisfying4 ,it is best pared before being cooked1 although many vegetarians maintain that by doing so a great deal of the flavour and juice is lost1 an assertion made also of the cucumber4 ,this is very true when either vegetable is cooked in the ordinary way1 but not so in paper-bag cookery4 ,having peeled the marrow1 it must be cut in two1 lengthways1 and all the seeds and fibres removed4 ,the cavity must be filled with a tasty stuffing of minced onion1 cooked meat1 finely minced1 and half as much bread-crumbs seasoned with salt and pepper1 and also some minced parsley1 chopped beef suet1 and a well-beaten egg4 ,tie the two halves together with thin string1 brush over with oiled butter1 put carefully into a thickly greased bag1 and cook forty-five minutes4 ,,sliced ,,vegetable ,,marrow4 ,peel a rather small marrow1 and slice it into rings1 cutting out all seeds and fibres4 ,sprinkle each ring with salt and pepper4 ,have ready a very thick batter1 dip each ring in this1 and put it1 with as much batter as it will take up1 into a very thickly buttered bag1 and cook thirty minutes4 ,,savoury ,,vegetable ,,marrow4 ,this is a very tasty vegetable dish4 ,peel1 cut open right through the middle1 not lengthways2 take four or five ripe tomatoes1 plunge first into boiling1 then into cold water1 to remove the skins1 then cut up roughly in a basin1 add two onions1 finely minced1 a teaspoonful of lemon juice1 salt and pepper to taste1 a slice of butter or some grated suet1 any remnants of cold ham or bacon there may be in the house1 finely minced1 a teaspoonful of minced parsley1 half a cupful of fine bread-crumbs4 ,bind the mixture with the yolk of an egg1 well beaten1 and fill in the two halves of the marrow4 ,carefully put each half in a separate well buttered bag1 the mixture side uppermost1 and cook for forty-five minutes4 ,,cucumber4 ,simply peel one or more cucumbers1 brush over with oiled butter1 season with salt1 pepper1 sprinkle over with a little flour1 put into a well buttered ,papakuk bag1 and cook twenty minutes4 ,,cucumber ,,fritters4 ,peel a young cucumber1 cut in slices of a medium thickness1 season with salt1 pepper1 the juice of a lemon1 and leave them to soak for an hour4 ,have ready a thick batter1 dip in the slices1 sprinkle with minced parsley and a little minced onion1 put into a thickly greased bag and cook fifteen minutes4 ,,cucumber ,,stuffed4 ,peel a large thick cucumber1 cut off the top1 scoop out the seeds1 fill with a mixture of minced cold meat1 a few bread-crumbs1 seasoning1 and a little stock to moisten4 ,a very nice stuffing is made with some sausage-meat or some kidneys cut small1 flavoured with minced onion and parsley4 ,fix on the top with white of egg1 brush over with oiled butter1 sprinkle with bread-crumbs1 and cook twenty minutes in a thickly greased bag4 ,cereals do not seem very adaptable for paper-bag cookery1 but with a little care and attention they lend themselves very fairly to this method of cooking1 and gain considerably in flavour thereby4 ,,butter ,,beans are extremely nice cooked in paper-bag fashion4 ,they want a great deal of soaking to be really mellow4 ,wash the beans well1 and put to soak early in the morning in abundance of water4 ,leave all day4 ,by night the beans will have absorbed most of the water4 ,pour off any that may remain1 leaving them quite dry4 ,cover the basin and leave till morning4 ,this gives the beans a much nicer flavour than if they were cooked at once4 ,next day skin them4 ,they are much superior when the outer skin is removed1 and the trouble is really trifling4 ,put them into a buttered bag with a cupful of water1 a sprinkle of minced parsley1 a tablespoonful of minced onion1 two rashers of fat bacon1 cut into dice1 but no salt1 which would render them hard4 ,they will be ready in an hour and a half4 ,if the skins are left on1 they will take another half-hour4 ,have ready a little butter1 just melted over the fire1 season with salt and pepper1 and pour over the dish of beans before sending to table4 ,if the bacon is omitted1 substitute a good slice of butter in the bag4 ,,lentils4 ,either ,egyptian or ,german lentils are excellent in a paper bag4 ,wash them well1 soak all night in abundance of fresh1 cold water4 ,next day put them in a well greased ,papakuk bag1 with the water in which they have been soaking1 a carrot1 a turnip1 a parsnip1 and an onion1 chopped up roughly4 ,add neither salt nor pepper4 ,cook two hours1 and they will then be tender enough to press through a colander4 ,season the resulting pure with salt and pepper1 re-heat1 and serve as a vegetable4 ,or add enough boiling stock to make a thick cream1 stir in carefully a well beaten egg1 and serve as soup4 ,,lentil ,,cutlets4 ,cook the lentils as in the recipe already given4 ,when they have been pressed through a colander1 add enough bread-crumbs and mashed potato to make a stiff paste1 season rather highly with salt1 pepper1 a little lemon juice1 and a tablespoonful of onion juice4 ,mix thoroughly1 form into neat cutlets1 place in a thickly buttered bag1 and cook fifteen minutes4 ,,rice4 ,well wash a cup of rice1 and put to soak overnight4 ,next day put it with the water in which it has soaked and at least another cupful into a very thoroughly greased bag4 ,if it is not sufficiently greased1 the rice will stick to it4 ,cook thirty-five minutes4 ,,savoury ,,rice4 ,soak a cup of well washed rice overnight4 ,next day put it into a well greased bag with a sliced onion1 two skinned and cut-up tomatoes1 pepper1 salt1 a piece of thinly cut lemon rind1 a couple of rashers of streaky bacon cut in dice4 ,add a cupful of stock or water and cook thirty-five minutes4 ,,vegetable ,,roll4 ,mash a quarter of a pound each of cooked carrot1 turnip1 vegetable marrow1 haricot beans1 and potatoes4 ,season with pepper1 salt1 grated nutmeg1 mixed herbs2 mix all well1 bind with a beaten egg1 form into a shapely roll1 put into a greased bag1 and cook fifteen minutes4 ,,savoury ,,macaroni4 ,cut cold boiled macaroni into convenient lengths1 and put into a basin4 ,skin and cut up roughly two or three ripe tomatoes2 tinned may be used when fresh ones are expensive4 ,add these to the macaroni2 add also a tablespoonful of strong gravy or some made from ,lemco or any good meat extract2 pepper1 salt1 a chopped onion1 half a cup of fine bread-crumbs1 and the zest of a lemon4 ,put all into a well buttered bag and cook fifteen minutes4 ,,ground ,,rice ,,fritters4 ,rub ground rice smooth in a little milk1 and add enough to boiling milk to make a thick paste4 ,add to this a tablespoonful of onion juice1 a piece of butter the size of a walnut1 pepper and salt to taste1 and a tablespoonful of grated cheese4 ,mix well and let it get cold4 ,form balls out of the paste1 put into a well buttered bag1 and cook fifteen minutes4 ,,mushroom ,,pudding4 ,roll out a nice short crust1 cut it in two4 ,on one half lay small button mushrooms1 properly cleansed2 sprinkle with a little salt and pepper2 put bits of butter over them1 cover with the other half of pastry2 put into a buttered bag and cook fifteen minutes4 ,,turnip ,,cups4 ,take nicely shaped round turnips1 cut off the tops and scoop out some of the centres2 fill with green peas1 put little bits of butter on the tops2 put the cups carefully into a well greased bag1 so as not to upset them4 ,add cautiously about two tablespoonfuls of water and cook twenty minutes4 ,,onion ,,dumplings4 ,take as many onions as may be required1 peel them1 and make a deep incision across them2 put into this cut a piece of butter or dripping1 salt1 and pepper4 ,make a good short crust1 roll it out1 and cut into as many pieces as there are onions4 ,put an onion on each1 and work up the paste as if making an apple dumpling4 ,put into a well greased bag and cook about an hour4 ,,chapter ,v4 ,,puddings ,,and ,,cakes4 ,with the exception of soup1 an entire dinner can be cooked in ,papakukery fashion1 and1 apart from other advantages1 it will gain immensely in flavour and nutritive value from being thus cooked4 ,almost all puddings and sweet dishes can be cooked in paper bags1 and are much improved in taste and goodness4 ,,apple ,,pudding4 ,peel1 core1 and slice the apples4 ,make a good short paste crust1 roll it out to a medium thickness2 lay the apples neatly on one half1 cover thickly with castor sugar1 add the juice of half a lemon1 squeezed over the apples2 fold over the pastry1 pinching the edges well together2 put into a well greased bag and cook fifteen minutes4 ,,apple ,,puffs4 ,make half a pound of the finest flour perfectly smooth by passing it through a sieve4 ,roll half a pound of fresh butter in a cloth to free from moisture2 rub a piece into the flour with the finger-tips very thoroughly till it quite disappears2 add a well beaten egg1 and roll out the paste on a stone slab with a glass rolling-pin2 a clean round bottle will answer if the only household roller is of wood4 ,put more butter in tiny bits over the paste2 dredge lightly with flour2 fold it up and roll it out2 let it stand three or four minutes4 ,repeat this1 leaving it a few minutes each time1 for four or five times4 ,then roll it out and cut into square pieces4 ,lay a few slices of apple on each1 cover with castor sugar and a little ground cinnamon1 fold half the paste over1 point to point1 forming a triangular puff4 ,put the puffs into a buttered ,papakuk bag and cook fifteen minutes4 ,,apple ,,dumplings4 ,a plain1 not too rich1 paste crust is best for these4 ,with a corer extract the core from the whole1 unpared apple1 which is less likely to break than one which has been peeled4 ,fill the hollow with powdered sugar and a little ground cinnamon1 if the flavour is liked2 a little ground ginger makes a nice flavour1 with the zest of a lemon or a pinch of mixed spice according to taste4 ,divide the paste into as many neat rounds as there are apples1 put one apple on each round1 work the paste smoothly over1 wetting the edges to make them adhere4 ,place them in a well buttered ,papakuk bag and cook in a moderate oven for forty minutes4 ,,stewed ,,apples are best cooked in a shallow tin or pie-dish1 though they can be cooked placed simply in a well buttered bag4 ,the apples are sliced1 add a little lemon juice1 sugar to taste1 and a small quantity of water4 ,place in a well buttered bag1 or put first into a pie dish which is slid into a bag--the last is really the best way4 ,with or without the dish1 cook for half an hour4 ,the oven1 after the first five minutes1 must not be very hot4 ,,economical ,,bread ,,pudding4 ,put about a pound of stale bread into a basin and just cover with cold water4 ,leave it for an hour or two2 or overnight1 if more convenient4 ,drain off the liquid1 pressing the bread in a colander or a vegetable presser2 or press with the hand until free from moisture4 ,put into a basin1 add two ounces of moist sugar1 a quarter of a pound of cleaned sultanas or raisins1 a teaspoonful of mixed spice1 and one well beaten egg4 ,beat very thoroughly1 put into a thickly greased bag1 and cook forty minutes4 ,,bread ,,pudding4 ,this is a richer pudding than the foregoing1 but is very light and digestible4 ,put stale bread to soak in just enough cold milk to cover4 ,when quite soft1 beat it well up1 without pouring off any of the milk which may not have been absorbed by the bread4 ,add a quarter of a pound of sugar4 ,put into a well buttered bag and cook forty minutes4 ,,gooseberry ,,pudding4 ,three breakfastcupfuls of bread-crumbs are mixed with half a pint of gooseberries and quarter of a pound of brown sugar4 ,a little spice may be added1 if liked4 ,mix in two ounces of butter or grated suet2 beat in one or two eggs4 ,put into a well buttered bag and cook forty-five minutes4 ,reduce the gas by one-half after the first five minutes4 ,,lemon ,,dumplings are made exactly in the same way as the foregoing1 substituting the juice and the grated rind of one large or two small lemons for the gooseberries1 and mixing with one egg only4 ,form into balls1 adding a little flour if the mixture is not sufficiently firm4 ,place into a buttered bag and cook for about fifteen minutes4 ,,jam ,,roly-,,poly4 ,this favourite nursery pudding is never so dainty as when cooked in a paper bag4 ,in this way there is no risk of the jam boiling out1 to the disappointment of the little people to whom the jam is the chief part of the pudding4 ,make a nice1 but not too rich1 crust from vegetable lard and self-raising flour4 ,roll it out to an oblong shape1 spread over with any kind of jam preferred1 leaving a good two inches clear all round4 ,roll up the pudding very carefully1 securing the edges by wetting and sifting flour over4 ,put in a thoroughly greased bag and cook thirty minutes4 ,if any jam should chance to ooze out1 it will be retained in the bag1 and should be poured over the pudding when in the dish4 ,,raisin ,,blanket4 ,this is another nursery favourite4 ,roll out a light paste crust1 as directed in the foregoing recipe4 ,sprinkle it over with large raisins1 stoned and cut in halves2 cover with a thick layer of brown sugar2 squeeze the juice of a lemon over2 roll up1 secure the ends1 put into a well buttered bag1 and cook thirty minutes4 ,,rice ,,pudding4 ,for this pudding use flaked rice4 ,bring a pint of milk to the boil1 add an ounce of loaf sugar1 stir in one and a half or two ounces of flaked rice and boil a few minutes whilst stirring2 take from the fire and allow to cook4 ,when nearly cold1 add two well beaten eggs1 put into a thickly buttered bag1 and cook thirty minutes1 the heat of the oven being reduced after five minutes to less than half4 ,have ready a dish in which a layer of stewed fruit or jam has been placed1 and turn the pudding out on the top of this4 ,,tapioca ,,pudding4 ,flaked tapioca should be used for this1 and it should be made in exactly the same manner as rice pudding4 ,both these puddings1 and also semolina and ground rice1 can be poured first into a buttered dish1 and the dish put into a ,papakuk bag4 ,this secures a good appearance for the pudding1 without losing the advantages of paper-bag cookery4 ,,fruit ,,tarts can be made in the ordinary fashion1 and the dish containing the tart can be put into a bag to get the full advantages of the method4 ,or they can be made without dishes4 ,either a short crust or puff paste may be used1 as may be preferred4 ,the paste is rolled out to a medium thickness and cut into two ovals or rounds4 ,on one is laid the fruit--gooseberries1 rhubarb1 apples1 black currants1 red currants1 and raspberries1 or any suitable fruit in season--sweeten the layer of fruit with castor sugar4 ,a little lemon juice1 a pinch of ground ginger1 or cinnamon1 are considered by many people to improve the flavour of rhubarb and apples1 and a very little sherry is thought to bring out the flavour of red currants and raspberries1 but much less flavouring of any kind is required in paper-bag cookery1 for the bag retains the flavour so perfectly that it is easy to overdo any strong flavour4 ,the fruit is then covered with the other piece of paste1 pinch the edges of paste together1 and ornament to taste2 put into a well buttered bag1 bake for about twenty to twenty-five minutes1 and serve with castor sugar sifted over4 ,,strawberry ,g,,teau4 ,a sixpenny sponge or ,madeira cake is the foundation of this summer sweet4 ,cut the top neatly off1 scoop out a deep hole1 saving the cake to be used in making a ,cabinet pudding4 ,fill the cavity with ripe strawberries1 cover with sifted sugar put on the top2 pour over the whole a glass of sherry1 mixed with a tablespoonful of strawberry syrup1 and one of lemon juice4 ,let it stand to soak for a few minutes1 then put it into a well buttered ,papakuk bag1 and place in a hot oven for ten minutes4 ,take out and serve at once1 handing custard or whipped cream with it4 ,,cabinet ,,pudding4 ,bring one pint of milk to the boil1 stir in a cupful of cake-crumbs4 ,the pieces cut out of the cake used for the ,strawberry ,gteau will be sufficient1 finely crumbled4 ,stir for a few minutes1 then lift off the fire1 and when slightly cooled1 add the well beaten yolks of three eggs1 a quarter of a pound of raisins1 cleaned and stoned1 a quarter of a pound of candied peel1 two ounces crystallised ginger1 and two ounces of butter4 ,beat all together very thoroughly1 put into a well buttered bag1 and cook forty-five minutes1 reducing the heat by half a few minutes after putting in the pudding4 ,beat up the whites of the eggs with a little sifted sugar and a few drops of essence of vanilla4 ,when very stiff1 pile it on the top of the pudding and serve at once4 ,,plain ,,suet ,,pudding4 ,this pudding1 whether intended to be eaten with meat or with jam or treacle1 is infinitely superior cooked in a paper bag to the same pudding boiled or steamed4 ,mix one pound of self-raising flour with four ounces of chopped suet1 preferably vegetable1 and a pinch of salt4 ,mix to a stiff dough with water1 put into a buttered bag and cook for forty-five minutes4 ,this has quite a different flavour from a boiled suet pudding4 ,,simple ,,plum ,,pudding4 ,two heaped breakfastcupfuls of self-raising flour1 one cupful of chopped suet1 one cupful of raisins1 stoned and cleaned1 one of prunes1 chopped and stoned1 a little finely cut candied peel1 one beaten egg1 and enough milk to mix to a very stiff dough4 ,put into a well buttered bag and cook for about fifty minutes4 ,,robin ,,tartlets4 ,make a short crust paste1 roll out1 line some little patty pans1 and fill with this mixture3 one ounce of butter1 melted1 two ounces of ground rice1 three ounces of castor sugar1 one well beaten egg1 a few drops of almond essence1 or a spoonful of minced almonds4 ,put these into a ,papakuk bag and cook fifteen minutes4 ,,german ,,gooseberry ,,pudding4 ,two cupfuls of flour1 two of bread-crumbs1 four ounces of chopped suet1 one teaspoonful of ground ginger1 one pint gooseberries1 washed1 topped1 and tailed1 and two tablespoonfuls of golden syrup2 mix all well together1 and make into a very stiff dough with a little milk2 put into a thoroughly greased bag and cook for an hour4 ,,palestine ,,pudding4 ,mix six ounces of self-raising flour1 four of sultanas1 four of chopped suet1 four of brown sugar1 one dessertspoonful of ground cinnamon4 ,beat up one egg with two tablespoonfuls of milk1 mix to a stiff dough4 ,put into a well buttered ,papakuk bag and cook forty-five minutes4 ,,date ,,pudding4 ,mix six ounces of bread-crumbs1 four of self-raising flour1 three of grated suet1 half a pound of dates1 stoned and chopped1 but no sugar4 ,moisten with a beaten egg1 and1 if necessary1 a little milk1 but do not make the mixture liquid4 ,put into a greased bag and cook for an hour4 ,,lancashire ,,roly-,,poly4 ,this is a nice variety of a favourite children's pudding4 ,make a good short crust and roll it out into an oblong shape4 ,cut two apples into small pieces1 and mix thoroughly with two ounces of sultana raisins1 two tablespoonfuls of golden syrup1 a teaspoonful of mixed spice1 a little grated lemon rind4 ,spread this mixture on the crust to within an inch of the edge2 roll up1 pinching the sides well together in the process4 ,put into a greased bag and cook for an hour4 ,,pineapple ,,pudding4 ,bring one pint of milk to the boil1 sprinkle in enough flaked sago to make a thick batter4 ,cook for a few seconds4 ,when cool1 add the beaten yolks of three eggs1 an ounce of castor sugar1 and a teaspoonful of vanilla essence4 ,butter a ,papakuk bag very thickly1 pour in the pudding1 and cook gently for thirty minutes4 ,meanwhile1 open a tin of pineapple rings and lay them in a dish4 ,empty the pudding on the top of this2 have the whites of the eggs whisked very stiff with a little icing sugar and a drop or two of vanilla essence2 pile this on the top of the pudding and serve at once4 ,,sago ,,plum ,,pudding4 ,soak four tablespoonfuls of fine sago all night in a breakfastcupful of milk4 ,next day add a teacupful of bread-crumbs1 two of self-raising flour1 one of best raisins1 cleaned and stoned1 the grated rind of quarter of a lemon1 one ounce of butter 7melted71 and a well-beaten egg4 ,put into a thickly buttered bag and cook one hour4 ,,raisins4 ,this simple dish is much liked by children1 and is very wholesome and nutritious4 ,choose large1 fine raisins1 put them in a buttered ,papakuk bag with a cupful of water1 and let them cook for about forty minutes4 ,they are excellent for children1 eaten with bread and butter1 and act as a gentle laxative4 ,,prunes4 ,these are also excellent for children4 ,wash the prunes carefully1 then let them soak all night in enough water to cover them and the juice of a lemon4 ,next day add two ounces of sugar to a pound of prunes1 put them into a greased bag1 with the water and lemon juice1 and cook forty-five minutes4 ,this is also a pleasant and gentle laxative1 and is generally much liked by children4 ,,lemon ,,puffs4 ,grate the rind of two fresh lemons1 mix with ten ounces of castor sugar4 ,beat the whites of two eggs to a stiff froth1 and whisk all together to a very thick paste4 ,form into dainty balls1 and place some distance apart in a thickly buttered ,papakuk bag1 and cook fifteen minutes4 ,,castle ,,pudding4 ,beat one ounce of butter and half a cupful of castor sugar to a cream2 add three well beaten eggs1 and beat all well together4 ,then sift in gradually one breakfastcupful of self-raising flour and mix thoroughly4 ,put into a thickly buttered bag and cook for about thirty minutes4 ,,quinces4 ,core and cut into slices six quinces1 put them into a greased ,papakuk bag with two teacupfuls of sugar and one of water4 ,cook for three hours in a slow oven4 ,they will then be tender and of a beautiful rich colour4 ,they are not often met with1 but cooked thus are a delicious fruit4 ,,cakes are very dainty1 and gain in flavour and richness when cooked in a paper bag4 ,many are cooked simply in the bag1 but others must be put into a greased tin and then enclosed in the bag4 ,,ladies' ,,fingers are nice little cakes for afternoon tea4 ,beat two eggs very lightly1 add one teacupful of sugar and a little essence of lemon4 ,add enough self-raising flour to make a firm dough4 ,roll out1 cut into strips1 put into a buttered bag1 and cook fifteen minutes4 ,,golden ,,cakes4 ,beat half a pound of butter to a cream1 add six ounces of sugar and the yolks of three eggs1 and beat well2 then put in three ounces of chopped orange peel and one pound of self-raising flour4 ,mix well1 divide into buns1 put into a well greased bag1 and cook twenty minutes4 ,,shortbread is delicious cooked in a paper bag4 ,the following is the recipe of an old ,ayrshire cook whose shortbread is always considered unsurpassed4 ,it is very rich1 however1 and the amount of butter may be reduced by one-half if considered extravagant or indigestible2 but if the recipe be followed exactly1 a very delicious cake will be the result4 ,rub one pound of butter into one pound of flour4 ,rub it until it is like bread-crumbs4 ,then add a quarter of a pound of sugar and gradually work into a dough1 which can be rolled out thickly1 cut into fancy shapes1 put into a buttered bag1 and cook for twenty minutes4 ,if half a pound of butter to one pound of flour be used1 the dough must be moistened with one beaten egg and two tablespoonfuls of cream4 ,the first recipe1 however1 is for genuine ,scotch shortbread4 ,,dough ,,cake4 ,get the baker to bring half a quartern of bread dough4 ,beat into it quarter of a pound of butter1 half a pound of sugar1 a quarter of a pound of sultana raisins1 two ounces candied peel4 ,let it stand for half an hour1 put it into a buttered ,papakuk bag1 and cook one hour4 ,,tea-,,cake4 ,mix three-quarters of a pound of self-raising flour1 half an ounce of butter1 and a cup of milk into a light dough2 roll out1 cut into round cakes1 slip into buttered bags1 and cook fifteen minutes4 ,,yorkshire ,,tea-,,cakes4 ,cream the white of one egg in as much butter and sugar together2 beat into the white of the egg as much ground rice and self-raising flour2 mix to a light dough with one tablespoonful of milk4 ,butter two plates1 spread over the mixtures1 put each plate into a ,papakuk bag1 cook fifteen minutes1 spread one cake with warmed jam1 put the other on the top1 and serve hot4 ,,cocoanut ,,buns4 ,beat a quarter of a pound of butter and a quarter of a pound of sugar to a cream1 then beat in two eggs1 quarter of a pound of desiccated cocoanut1 and one gill of milk2 stir in a quarter of a teaspoonful of ground ginger and three-quarters of a pound of flour2 butter some patty pans1 half fill with the mixture1 put into ,papakuk bags1 and cook twenty minutes4 ,,sponge ,,roll4 ,beat four eggs and one cup of sugar together for five minutes1 stir in one cup of self-raising flour1 put into an oblong greased tin1 enclose this in a ,papakuk bag1 and cook ten minutes4 ,turn out and spread with heated jam1 and roll up at once4 ,,american ,,cookies4 ,put four tablespoonfuls of sugar into a basin1 pour over it three tablespoonfuls of melted butter1 mix well together2 beat two eggs with two tablespoonfuls of milk and stir in2 add as much self-raising flour as will make a very stiff dough4 ,roll out a quarter of an inch thick1 cut with a pastry-cutter into nice rounds1 brush each over with milk1 sprinkle thickly with sugar1 slip into well buttered bags1 and cook twenty minutes4 ,,lunch ,,buns4 ,beat well together one egg1 half a cup of sugar1 and one teaspoonful of butter1 add one cup of self-raising flour1 and mix very thoroughly4 ,form into buns1 put into a well greased bag1 and cook fifteen minutes4 ,,cherry ,,cakes4 ,beat a quarter of a pound of butter and two ounces of sugar together till very light1 add one egg1 very thoroughly beaten1 stir in by degrees half a pound of self-raising flour4 ,turn the dough out on a board2 chop two ounces of dried cherries finely1 blanch and chop one ounce of sweet almonds4 ,roll out the dough1 sprinkle over the cherries and almonds1 and fold the dough together2 roll it out again and fold it again2 roll it out once more to half an inch in thickness2 cut into rounds2 put into a thickly buttered bag and cook ten minutes4 ,,nursery ,,tea-,,cakes4 ,mix well together half a cup of butter1 one of sugar1 half a cup of milk1 two of self-raising flour1 two teaspoonfuls of vanilla essence1 two well beaten eggs4 ,shape into buns1 put into buttered bags1 and cook twenty minutes4 ,,cropper ,,cakes4 ,beat three ounces of butter to a cream with three ounces of sugar2 put half a pound of self-raising flour into a basin1 and add it by slow degrees to the butter and sugar4 ,add a well beaten egg and a few drops of essence of vanilla4 ,make into a smooth dough1 form into small cakes1 place into a well buttered ,papakuk bag1 and cook fifteen minutes4 ,,feather ,,cake4 ,beat half a cup of butter to a cream1 add two cups of sugar1 and beat well2 add one cup of milk with one tablespoonful of baking soda dissolved in it2 three eggs1 the yolks and whites beaten separately1 one cup of flour with two teaspoonfuls of cream of tartar mixed in it2 then add two more cups of flour without the cream of tartar4 ,beat very thoroughly4 ,put into a well buttered tin2 enclose the tin in a ,papakuk bag and cook forty-five minutes4 ,,ginger ,,cake4 ,these are particularly wholesome for children1 and are an agreeable laxative4 ,take one pound of self-raising flour1 and rub it well together with a quarter of a pound of sugar and half an ounce of ground ginger2 then add half a pound of golden syrup and a tablespoonful of honey4 ,melt three ounces of butter in a quarter of a pint of hot milk2 dissolve a teaspoonful of carbonate of soda in the milk and add it to the other ingredients4 ,it must be a very stiff dough4 ,form into flat cakes1 slide into very thickly buttered ,papakuk bags1 and cook forty-five minutes4 ,,chapter ,,vi4 ,,miscellaneous ,,recipes4 ,for those who still hesitate whether to adopt paper-bag cookery or not1 it may be as well to repeat the solid advantages of this method4 ,for one thing1 it minimises labour and saves time1 thus going far to solve the servant problem4 ,the cook who has not the never-ending labour of cleaning saucepans and baking-tins1 who has leisure for reasonable rest and recreation1 is a contented being1 not likely to give notice at awkward moments4 ,the expense of most labour-saving domestic utensils prevents their adoption in households where means are limited1 but the bags necessary for paper-bag cooking cost the merest trifle4 ,only those who live in small houses or flats know the misery of having each meal heralded by a violent smell of cooking1 which invades every room1 and robs the average person of all appetite2 the tenant of those uncomfortable dwelling-places known as ,maisonettes knows only too well what it is to inhale the fragrance of the downstairs burned onion or frying bloater2 while the occupants of the lower maisonette suffer from audible and pungent remarks upon the odours from their kitchen1 remarks which frequently lead to friction4 ,now1 paper-bag cookery does not smell4 ,paper bags are cheap4 ,the young couple setting up modestly in life are spared the outlay of an expensive range of cooking utensils2 the occupant of cramped apartments has not to endure the obtrusive little kitchen in bed-or sitting-room1 and the thrifty housewife has not the continual necessity of replacing a worn-out saucepan or burnt-out frying-pan4 ,and these things run into money4 ,all that is necessary for the equipment of the up-to-date paper-bag cook is1 of course1 a kettle for boiling water1 a conservative boilerette 7,welbank7 for the cooking of these few dishes not amenable to paper-bag treatment1 and an egg saucepan4 ,for though eggs are delicious cooked in a paper bag1 it would be an extravagance to light the oven up for that purpose alone4 ,perhaps a frying-pan might also be included1 but the rest of the kitchen outfit may consist entirely of ,papakuk bags4 ,,doing ,,without ,a ,,kitchen4 ,with the aid of paper-bag cookery1 the up-to-date householder may eliminate the kitchen altogether1 thus gaining another room4 ,the small flat at a moderate rent usually consists of one sitting-room1 two bedrooms1 a kitchen1 and a bathroom4 ,it is equally unpleasant to sit in the room in which one has just dined1 or to take meals in the room where they have just been cooked4 ,with a little contrivance and ingenuity1 the kitchen may be transformed into a neat little dining-room1 a gas stove erected in any convenient recess or in the bathroom1 and with paper-bag cookery1 nothing more elaborate will be needed4 ,,bedroom ,,cookery4 ,for the business woman1 living in one room1 ordinary cooking is out of the question1 yet most landladies refuse to cook for their lodgers1 except at a high charge1 and restaurant living is expensive4 ,ordinary cooking1 too1 means more or less heat and odours1 incompatible with keeping the one room fresh and neat4 ,in this case1 too1 paper-bag cookery solves the difficulty4 ,,wild ,,west ,,cookery4 ,paper-bag cookery has been seized upon with thankfulness by a girl who went out to keep house for a brother in the ,wild ,west1 and found the toil of cooking with rough and old-fashioned utensils beyond her capacity4 ,so incessant were her labours1 so unsatisfactory the results1 that she hailed with joy and gratitude a newspaper article and some bags sent her by a compassionate relative1 and now writes triumphantly that all her cookery troubles are over4 ,,invalid ,,diet4 ,how weary invalids get of the eternal boiled whiting and boiled chicken is well known4 ,the poor invalid who besought his doctor's permission to have his whiting fried1 and who1 receiving it with the proviso it should be fried in water1 burst into tears when the dish was set before him1 would have been charmed with the fish cooked in a paper bag4 ,a whiting1 a chop1 a fillet of chicken thus cooked are all as savoury as if fried1 yet as light and digestible as when boiled4 ,,invalid',s ,,chops4 ,trim every morsel of fat from the chop1 and put it without water or seasoning into a very well greased bag4 ,cook it fifteen or twenty minutes according to the thickness1 and serve it with any seasoning or sauce the doctor sanctions4 ,,invalid',s ,,chicken4 ,with a very sharp knife1 cut neat fillets from the breast of a plump chicken2 brush each fillet over with oiled butter1 put into a greased bag1 and cook fifteen minutes4 ,,invalid',s ,,whiting4 ,choose a good-sized but not coarse whiting2 have it filleted2 roll up each fillet and put them into a thickly buttered bag with one tablespoonful of milk4 ,cook ten minutes4 ,,invalid',s ,,porridge4 ,this may be cooked in a buttered bag alone1 or cooked in a dish enveloped in a bag4 ,both methods are excellent4 ,for the first1 take a pint of milk and add when boiling enough rolled oats to make a batter2 add salt to taste1 and put into a well buttered bag and cook twenty minutes4 ,if a dish be used1 the porridge may be made thinner1 and must be cooked longer1 about thirty minutes4 ,if the ordinary medium oatmeal be used1 it must be soaked in cold water overnight1 in a pie-dish4 ,next morning1 add as much more water as will be needed1 add a little salt4 ,put the dish into a greased bag and cook forty-five minutes4 ,this porridge is not suitable for invalids1 but is excellent for children4 ,,breakfast ,,dishes4 ,there are a great many breakfast dishes1 besides ham and eggs which are very much nicer cooked in a paper bag4 ,,liver ,,and ,,bacon is one4 ,cut a calf's or sheep's liver into thin slices1 flour both sides1 sprinkle with salt and pepper2 put into a thickly buttered bag and cook for about ten minutes4 ,meanwhile1 have ready as many thin rashers of bacon as there are slices of liver and put them in a bag five minutes before the liver is done4 ,dish both together on a very hot dish and serve immediately4 ,,broiled ,,kidneys4 ,this is another very savoury breakfast dish4 ,foreign kidneys answer very well2 skin them1 cut in halves1 and wrap each half in a thin rasher of fat bacon4 ,put them on a skewer to keep them in position1 place in a buttered bag1 and cook fifteen minutes4 ,a ,,german ,,beefsteak is very nice for a hearty breakfast eater4 ,mince finely half a pound of steak1 removing skin1 gristle1 and fat2 mix well with a finely minced onion1 half a teaspoonful minced parsley1 and pepper and salt to taste4 ,flatten into an oblong shape1 sprinkle on each side with flour1 put into a well greased bag1 and cook twenty minutes4 ,then cut a hole in the bag1 drop in an egg1 and cook three minutes longer4 ,,sausage ,,rolls are also very good4 ,take four or five pork sausages1 and wrap each when skinned in an oblong piece of pastry1 short crust or puff pastry according to taste4 ,put into a well buttered bag and cook twenty minutes4 ,,rissoles make a nice change for breakfast1 and are easily and quickly made4 ,roll out some light1 shortcrust paste4 ,have ready some finely minced cooked meat1 nicely seasoned1 and mixed to a thick paste with gravy which has been thickened with flour4 ,put a little heap of this at regular intervals on half the pastry1 cover with the other half and cut out each rissole with a pastry-cutter1 pressing the edges well together4 ,put into a well greased bag1 and cook twenty minutes4 ,,bacon ,,and ,,mushrooms are a favourite country dish4 ,half a pound of freshly gathered mushrooms should be trimmed1 peeled1 wiped1 and put into a buttered bag with half a dozen thinly cut rashers of bacon1 and a piece of butter rubbed together with a dessertspoonful of flour1 a little salt and cayenne pepper4 ,cook thirty minutes4 ,,surprise ,,sausages4 ,half a pound of sausage-meat is rolled into the shape of an egg1 and a cupful of cold mashed potato is mixed with a well beaten egg and a little salt and pepper4 ,cover the sausage-meat completely with the potato mixture1 brush over with the beaten yolk of an egg1 roll it in fine bread-crumbs1 highly seasoned2 put the whole into a greased ,papakuk bag and cook fifteen minutes4 ,,baked ,,ham ,take a corner or gammon of bacon1 or a small picnic ham2 make a paste of flour and water and completely cover the ham with it1 rolled out to about half an inch in thickness4 ,put in a greased bag and cook in a moderate oven1 allowing thirty minutes to the pound4 ,when done1 paste and skin come away easily and the flavour and aroma are exquisite4 ,,cod',s ,,roe makes a nice breakfast dish4 ,it is first boiled or steamed until thoroughly done4 ,when quite cold1 cut in thick1 firm slices1 brush over with oiled butter1 dredge thoroughly on both sides on flour1 sprinkle with salt and pepper1 put into a well buttered ,papakuk bag1 and cook twelve minutes4 ,,egg ,,cutlets4 ,chop rather finely three hard-boiled eggs1 add two tablespoonfuls of fine bread-crumbs1 one of grated cheese and a little pepper and salt2 mix well and bind with the beaten yolk of two eggs4 ,shape into cutlets1 put into a thickly buttered ,papakuk bag1 and cook ten minutes4 ,,egg ,,savoury4 ,chop four hard-boiled eggs1 mix with two rashers of fat bacon cut in dice1 pepper1 salt1 and a sprinkle of sweet herbs2 put a slice of butter in a saucepan1 add two tablespoonfuls of flour and stir together4 ,add slowly a gill of milk and stir till it boils4 ,then add the eggs and bacon and stir together till it is a thick mass4 ,turn out on a plate1 and when cold form into balls4 ,put these into a thickly buttered bag and cook ten minutes4 ,,curried ,,eggs are excellent1 and very simply made4 ,hard-boiled eggs are cut in slices and put into a well greased ,papakuk bag2 a thick white sauce is made1 and a dessertspoonful of curry powder is stirred in4 ,this is added to the eggs1 and the bag put into a hot oven for six minutes4 ,,creamed ,,eggs are delicious4 ,a shallow tin is well buttered1 thickly sprinkled with seasoned bread-crumbs1 and two or three eggs carefully broken in4 ,cover with more bread-crumbs1 put bits of butter over the top1 pour in a tablespoonful of cream1 or if cream cannot be afforded1 a little milk thickened with cornflour and a morsel of butter4 ,slide this into a well greased bag and cook twenty minutes4 ,cheese savouries are particularly good1 cooked paper-bag fashion4 ,one of the most generally approved is ,,cheese ,,straws4 ,mix together four ounces of butter1 four ounces of self-raising flour1 four ounces of grated cheese1 a little cayenne1 a pinch of salt1 and a well-beaten egg4 ,roll out1 cut into thin strips1 and into one or two rings4 ,put inside a buttered bag1 cook fifteen minutes1 and serve with several straws inside each ring4 ,,cheese ,,fondue4 ,well butter a dish1 put into it half a pint of milk1 half a cup of fine bread-crumbs1 quarter of a pound of dried cheese grated1 one ounce of butter1 and one well beaten egg2 season with salt and pepper1 put into a greased bag1 and cook forty-five minutes4 ,,cheese ,,pastry is a delicious morsel4 ,make a nice flaky paste crust1 roll it out and cut into two squares4 ,melt three ounces of grated cheese and one ounce of butter with a teaspoonful of lemon juice4 ,spread this over one half of the paste1 cover with the other1 brush over with milk1 put into a well greased bag1 and cook fifteen minutes4 ,,fried ,,cheese4 ,cut some slices of cheese1 two inches long1 one inch wide1 and half an inch thick4 ,dry cheese may be used up in this way4 ,pour over the slices a little oiled butter1 sprinkle with pepper1 and leave for half an hour1 turning once during that time4 ,make a thick batter1 dip each piece in it2 lay in a buttered ,papakuk bag and cook fifteen minutes in a hot oven4 ,,cheese ,,biscuits4 ,this is a very simple but a very nice savoury4 ,split open several of ,crawford's butter puffs1 lay a slice of toasted cheese between the halves1 put into a greased bag1 and cook for ten minutes4 ,,cheese ,,puffs4 ,melt one ounce of butter in a small saucepan1 add a tablespoonful of water1 and when it boils sift in gradually two tablespoonfuls of self-raising flour1 and three of grated cheese2 season to taste4 ,stir till the mixture leaves the saucepan1 and then take off the fire4 ,when cool1 stir in a well beaten egg and set aside till quite cold4 ,then shape into balls1 put into a buttered bag1 and cook fifteen minutes in a fairly hot oven4 ,,macaroni ,,and ,,cheese4 ,break half a pound of macaroni into small pieces2 put into a greased bag with half a cup of water1 and cook for half an hour4 ,then put into another bag which has been thickly buttered2 add four ounces of grated cheese and one ounce of butter1 a little pepper and salt4 ,cook for ten minutes4 ,many people enjoy a little stewed fruit with breakfast1 and all fruits gain in flavour cooked in a ,papakuk bag4 ,prunes1 a recipe for which has already been given1 are particularly nice cooked in this way and so are other dried fruits4 ,put the fruit into a large basin1 and pour boiling water over them1 covering them completely4 ,this plumps them up nicely4 ,cover with a plate and leave till cold4 ,then pour off the water1 drain the fruit quite dry1 and just cover with fresh1 cold water4 ,replace the plate and leave till the morning4 ,then place in a large and very thoroughly greased bag1 add to each pound of fruit two ounces of sugar and any flavouring preferred1 a teaspoonful of lemon juice1 one of sherry or of essence of vanilla or almond4 ,cook for forty-five minutes4 ,,baked ,,apples are unsurpassed cooked in a paper bag4 ,simply wash the apples1 or pare them if preferred1 put into a greased bag with a gill of water1 and bake forty minutes4 ,add sugar to taste4 ,,stewed ,,gooseberries4 ,put into a greased bag with sugar and a gill of water and cook thirty minutes4 ,or they may be first put into a dish and the dish enclosed in a bag4 ,currants and raspberries are best thus cooked4 ,fruit tarts and meat pies when cooked in a dish which is afterwards put into a bag1 must have some holes pricked in the bag4 ,,yorkshire ,,pudding for eating with meat can be cooked in a ,papakuk bag1 but must first be poured into a shallow round tin which has had a slice of roast-beef dripping or of butter melted in it4 ,make the pudding in the usual way2 #d to #f ozs4 of self-raising flour1 a pinch of salt1 two well beaten eggs1 and enough milk or water mixed to make a batter about as thick as cream4 ,put the tin into a bag and cook twenty-five minutes4 ,,warming ,,up ,,leftovers4 ,paper-bag cookery is invaluable as a means of warming up cold meats4 ,apart from the various ways of serving up cold meat in hashes1 stews1 and other dishes1 recipes for which have already been given1 it is an excellent means of warming food which is required dished up in the same form as before4 ,,re-,,heating ,,roast ,,leg ,,of ,,mutton4 ,this is merely put into a well-greased ,papakuk bag and placed in the oven to get thoroughly hot1 the time depending on its weight2 it will then taste exactly as if it had been freshly roasted4 ,if part of the leg has been already consumed1 cold mashed potatoes should be pressed into the space left1 and shaped so that when heated and browned the leg will appear untouched4 ,,devilled ,,mutton4 ,this is never so nice as when cooked in a ,papakuk bag4 ,a cold shoulder of lamb is delicious when devilled4 ,cut over night large gashes in the meat1 and fill these gashes with dripping or butter1 in which has been mixed plenty of pepper1 salt1 dry mustard1 and a few drops of lemon juice if that flavour is liked4 ,leave the meat until it is nearly dinner-time1 then put into a ,papakuk bag and cook fifteen minutes4 ,it is the same with other joints2 simply putting them into a greased bag and thoroughly heating them restores the flavour so completely that no one can tell that the meat has been previously cooked and then re-heated4 ,this is possible only in paper-bag cookery2 in ordinary cooking reheated meat is always dry and flavourless4 ,the exact time in the oven cannot be given1 as it depends on the weight2 but as opening the oven door does not injure paper-bag cookery1 a watch can be kept4 ,practice and experience are the safest guides1 and the paper-bag cook will soon learn the exact time each dish requires4 ,there will not be many failures1 for a little too long will not dry up the food in the bags1 and if it be underdone1 it may be turned into another bag and put back into the oven4 ,always have the bags large enough2 they may split when the food is being put in if they are a tight fit4 ,also1 unless the bag is full large for the contents1 it is somehow awkward in dishing up4 ,some dexterity is required in freeing the food from the bag4 ,if the paper is very brown1 it may fall to pieces before it can be removed and bits of paper be found among the gravy4 ,the bags should be intact and scissors used to split them open4 ,if there is any fear of some paper remaining in the food1 two hot dishes should be employed1 one on which to place the bag while it is being removed1 the other into which to turn the food when freed from the bag4 ,many other recipes might be given1 but the cook who is interested in paper-bag cookery will be able to experiment for herself in fresh directions4 ,all the recipes in the best-known cookery-books may be worked out in paper-bag cookery1 for even those which cannot be put straight into a bag without injuring their appearance--for instance1 cakes of the nature of plum cake1 pound cake1 seed1 or ,madeira--can be put first into tins and then into a ,papakuk bag with the certainty that they will gain immensely in flavour and delicacy of taste4 ,,index ,,of ,,recipes ,,page ,,fish-- ,bloaters1 #bc ,bream 7sea71 #cj ,brill1 #bh ,cod's head and shoulders1 #cj ,cod sounds1 #bh ,eels1 #bi ,eel ,pasty1 #bi ,fish pudding1 #bc pie 7,russian71 #bd salt1 #bh savoury1 #bd stew1 #ca tinned1 #be cake1 #bi ,haddock1 fresh1 #bb smoked1 #bc ,herrings 7fresh71 #cj ,kedgeree1 #bh ,kippers1 #bc ,lobster1 curried1 #bf cutlet1 #bf hot1 #bf patties1 #bg ,mackerel1 #bg ,plaice1 #cj ,salmon1 croquettes1 #be cutlets1 #bb tinned1 #be ,sardines1 #bg ,skate1 #ba ,soles1 #cj ,turbot1 #bh ,whiting1 #bc ,,meat-- ,beef1 olives1 #ci roast1 #cd ,beefsteak pudding1 #ci ,carpet bag1 #dj ,chicken1 roast1 #ce ,chops1 #ci ,gravy and dripping1 #ce ,hare1 imitation1 #dj ,indian curry1 #dj ,irish stew1 #ch ,kidneys1 #da ,kidney stew1 #da ,lamb1 loin1 #cc shoulder1 #cd ,liver and bacon1 #da ,mutton1 boiled1 #ch ,minced collops1 #da ,pork1 roast1 #ce ,rabbit1 #dj ,sausages1 #da ,steak1 grilled1 #ci haricot1 #ch minced1 #cf ,tinned1 beef1 #cg chicken1 #cg mutton1 #cg rabbit1 #cg steak1 #cf ,veal1 roast1 #cd ,,vegetables ,,and ,,cereals-- ,beans1 broad1 #dg butter1 #eb ,french1 #dh ,carrots1 #dh ,cauliflowers1 #di ,cucumber1 #eb fritters1 #eb stuffed1 #eb ,lentils1 #ec cutlets1 #ee ,macaroni1 savoury1 #ed ,marrow1 vegetable1 #ej savoury1 #ea sliced1 #ea ,mushrooms1 #dh pudding1 #ed ,onions1 #di ,onion dumpling1 #ee and tomato1 #di ,parsnips1 #di ,peas1 green1 #dg ,duchess1 #dg ,potatoes1 boiled1 #df ,duchess1 #dg sliced1 #dg stewed1 #df ,rice1 #ec 7ground7 fritters1 #ed savoury1 #ec ,tomatoes1 #di pie1 #ej stew1 #ej stuffed1 #ej ,turnips1 #dh cups1 #ed ,vegetable roll1 #ed ,,puddings ,,and ,,sweets-- ,apples1 baked1 #ge dumpling1 #eg pudding1 #ef puffs1 #ef stewed1 #eg ,bread pudding1 #eh economical1 #eg ,cabinet pudding1 #fj ,castle 1 #fc ,date 1 #fb ,fruit tarts1 #ei ,gooseberry pudding1 #eh ,german1 #fa ,jam roly-poly1 #eh ,lancashire roly-poly1 #fb ,lemon dumplings1 #eh ,lemon puffs1 #fc ,palestine pudding1 #fb ,plum 1 #fa sago1 #fc ,pineapple pudding1 #fb ,prunes1 #fc ,quinces1 #fd ,raisins1 #fc ,raisin ,blanket1 #ei ,rice pudding1 #ei ,robin tartlets1 #fa ,sago plum pudding1 #fc ,strawberry gteau1 #fj ,suet pudding1 #fa ,tapioca pudding1 #ei ,,cakes-- ,american cookies1 #ff ,cherry cake1 #ff ,cocoanut buns1 #fe ,cropper cakes1 #fg ,dough cake1 #fe ,feather 1 #fg ,ginger 1 #fg ,golden 1 #fd ,ladies' fingers1 #fd ,lunch buns1 #ff ,nursery tea-cakes1 #fg ,shortbread1 #fd ,sponge roll1 #ff ,tea-cake1 #fe ,yorkshire1 #fe ,,invalid ,,dishes-- ,invalid chicken1 #gj chops1 #gj porridge1 #gj whiting1 #gj ,,miscellaneous ,,recipes4 ,angels on horseback1 #db ,bacon and mushrooms1 #gb ,cheese1 biscuits1 #gd fondue1 #gd fried1 #gd and macaroni1 #ge pastry1 #gd puffs1 #ge straws1 #gd ,cod's roe1 #gc ,dresden patties1 #db ,egg savoury1 #gc ,eggs1 #dj creamed1 #gc curried1 #gc cutlets1 #gc savoury1 #db ,scotch1 #db epigrams1 #dc ,german beefsteak1 #ga ,gooseberries 7stewed71 #ge ,ham1 baked1 #gb and eggs1 #db ,left-overs 7warmed-up dishes--devilled mutton1 roast leg of mutton1 stews and hashes71 #gf ,liver and bacon1 #ga ,kidneys1 #da broiled1 #ga ,potato surprise1 #dc ,rissoles1 #gb ,savoury eggs1 #db ,scotch woodcock1 #dc ,sausages1 rolls1 #gb surprise1 #gb ,yorkshire pudding1 #gf ,,printed ,,by ,,william ,,brendon ,,and ,,son1 ,,ltd4 ,,plymouth ,,papakuk ,,bags4 ,these bags1 which are essential for the successful cooking of the dishes mentioned in this volume1 may be obtained at the following prices3-- ,prices4 ,sizes #be #ej #ajj #a4 #g by #e ins4 #js4 #f;d4 #js4 #aj;d4 #as4 #f;d4 #b4 #i-a_/b #g-a_/b #js4 #g;d4 #as4 #a;d4 #bs4 #j;d4 #c4 #ad-a_/b #aj-a_/d #js4 #aj;d4 #as4 #g;d4 #cs4 #j;d4 #d4 #bj-a_/b #aa-a_/d #as4 #c;d4 #bs4 #d;d4 #ds4 #f;d4 #e4 #bj-a_/b #ae-a_/d #as4 #f;d4 #bs4 #aj;d4 #es4 #f;d4 ,and twenty-five of any four different sizes will be supplied at the hundred rate4 ,the most useful sizes1 however1 are ,no4 #b and ,no4 #d4 ,all applications for bags should be accompanied by a remittance and addressed envelope4 ,these bags are exclusively made by ,messrs4 ,lepard and ,smiths after careful experiments4 ,the paper has been analysed by ,messrs4 ,clayton1 ,beadle1 and ,stevens1 and pronounced to be perfectly pure and free from injurious chemicals1 and only white of egg and flour is used in pasting the bags4 ,suitable clips for fastening the bags can be supplied in boxes at #f;d4 per hundred clips4 ,address application to-- ,,papakuk ,,bag ,,department1 #ah ,henrietta ,street1 ,london1 ,w4,c4 ,no ,better ,food4 ,dr4 ,,andrew ,,wilson1 ,f4,r4,s4,e41 c4 ,fry's ,,pure ,,concentrated ,cocoa ,i have never tasted ,cocoa that ,i like so well4--,,sir ,,chas4 ,,cameron1 ,c4,b41 ,m4,d41 ,ex-,president of the ,royal ,college of ,surgeons1 ,ireland4 --,,ask ,,for-- ,,the ,,five ,,boys ,,milk ,,chocolate4 ,it is a pleasant and pure ,food ,confection1 and can be consumed with advantage and safety by young or old4--,,science ,,siftings4 99 99 99 99 99 ,transcriber's ,notes3 ,italics and underlining are indicated by underscores4 ,bold is indicated by equal-signs4 ,small caps are indicated by ,,all ,,caps4 ,variations in capitalization and hyphenation have been retained from the original publication except as noted below4 ,verso of title page3 full stop removed 7,it is the ,secret of ,success for all her ,pastry and ,cake making47 ,page #bg 7,,lobster ,,patties73 mixed to minced 7finely minced parsley7 ,page #dd3 paper-cooking appears in the original and has been retained ,page #ed 7,,mushroom ,,pudding73 full stop added 7cook fifteen minutes47 ,page #ef3 full stop added following ,,chapter ,v4 ,page #ef3 ,chapter ,v4 is headed ,,puddings ,,and ,,cakes1 and has not been changed to ,,puddings ,,and ,,sweets as seen in the ,table of ,contents and the ,index4 ,page #eg 7,,economical ,,bread ,,pudding73 over-night to overnight 7overnight1 if more7 ,page #eh 7,,lemon ,,dumplings73 and the substituted for of a 7juice and the grated rind7 ,page #gb 7,,surprise ,,sausages73 sausage meat to sausage-meat 7the sausage-meat completely7 ,page #gi 7,potatoes73 stoved to stewed 7 stewed1 #df7