file which includes the original illustrations4 ,see #dbiee-;h4htm or #dbiee-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#dbiee_/pg#dbiee-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#db iee_/dbiee-;h4zip7 ,images of the original pages are available through ,internet ,archive_/,american ,libraries4 ,see http3_/_/archive4org_/details_/standardp aperbag#jjtelfrich ,transcriber's note3 ,this book was written long ago when safety standards were much more fluid4 ,please do ,,not try these at home1 or anywhere else4 ,text enclosed by underscores is in italics 7italics74 ,text enclosed by equal signs is in bold face 7bold74 ,the reader is likely to be confused by the chapter numbering4 ,in the original book1 the ,table of ,contents listed the ,foreword and ,introduction as ,chapter ,i1 but in the text itself the ,foreward and ,introduction has no chapter number1 and chapter numbering begins with ,what is ,paper ,bag ,cookery8 7,chapter ,,ii in the ,table of ,contents but ,chapter ,i in the text74 ,the confusion gets worse1 because ,,two chapters 7,pastry and ,short ,cakes7 are numbered ,chapter ,,xxi in the text6 ,after that the numbers of the remaining chapters differ from the ,table of ,contents by two4 ,,standard ,,paper-,,bag ,,cookery by ,,emma ,,paddock ,,telford ,adapted to the ,needs of ,american ,housewives ,now good digestion wait on appetite1 and health on both1 ,macbeth ,,iii1 #d4 ,,standard ,,paper-,,bag ,,cookery by ,,emma ,,paddock ,,telford ,household ,editor of ,the ,delineator1 ,new ,ideas1 and ,the ,designer ,new ,york ,cupples ,leon ,company ,copyright1 #aiab1 by ,cupples ,leon ,company ,,contents ,,chapter ,,page ,i4 ,,foreword ,,and ,,introduction #g ,,ii4 ,,what ,,is ,,paper ,,bag ,,cookery #i ,,iii4 ,,general ,,directions #ab ,,iv4 ,,time ,,table #af ,v4 ,,appetizers ,,and ,,relishes #ah ,,vi4 ,,soup ,,accessories #bc ,,vii4 ,,shell ,,fish #be ,,viii4 ,,fish #ca ,,ix4 ,,fish ,,sauce #db ,x4 ,,poultry ,,and ,,game #dg ,,xi4 ,,beef #fa ,,xii4 ,,lamb ,,and ,,mutton #fg ,,xiii4 ,,pork ,,in ,,varied ,,forms #gj ,,xiv4 ,,veal #gd ,,xv4 ,,sauces ,,and ,,gravies #gh ,,xvi4 ,,recooked ,,dishes #hc ,,xvii4 ,,cheese ,,and ,,egg ,,dishes #hg ,,xviii4 ,,vegetables #ij ,,xix4 ,,warm ,,breads1 ,,biscuits1 ,,muffins1 ,,etc4 #aja ,,xx4 ,,cakes #ajd ,,xxi4 ,,fruits #aab ,,xxii4 ,,pastry #aaf ,,xxiii4 ,,short ,,cakes #abc ,,xxiv4 ,,paper ,,bag ,,menus #acc ,,xxv4 ,a ,,few ,,of ,,the ,,easiest ,,dishes ,,for ,,beginners #ade ,,index #adg ,,foreword ,,in giving this little book to the public1 there has been in mind one thing--practicability4 ,the endeavor has been to make the directions for ,paper-bag ,cookery so clear and concise that even the inexperienced housekeeper may not be deterred from trying this new-old way of cooking foods delicately1 digestibly1 economically4 ,no one is advised to try dishes--as for instance soups1 omelettes1 macaroni and kin1--and many desserts that may better be done by other methods4 ,neither has the author called for strange and divers seasonings and materials that are only to be found in the kitchens of the mighty and their attendant chefs4 ,for the very large family or boarding house1 pots and pans need still be called upon2 but for the small family1 for the woman who does her own work and wishes to minimize labor1 or for the epicurean but frugal housewife who looks personally after the details of her own little establishment1 this paper-bag cookery is commended4 ,if this little volume points the easiest way for the preparation of nice dishes with a modicum of labor and a saving of time and money1 it is all that its author and compiler asks4 ,,chapter ,i4 ,,what ,,is ,,paper ,,bag ,,cookery8 ,,the principles contained in ,paper-bag ,cookery are not new4 ,woodsmen and hunters have known for ages that if they wanted fish or game done to a turn1 a jacket of clay outside the meat which was protected from soil by leaves or corn husks1 gave1 on removing the clay case1 the very quintessence of delicate1 savory cookery4 ,now within the last two years1 a series of experiments has resulted in the perfecting of a system of ,paper-bag ,cookery that revolutionizes the old time kitchen drudgery with its unending round of greasy pots and pans to be taken into account4 ,the advantages of this method of cooking are manifold4 ,they may be epitomized thus3 ,i4 ,it makes food more savory and nutritious4 ,,ii4 ,it is sanitary4 ,no dust can reach the article being cooked and1 the cooking accomplished1 the bag can be thrown into the stove or kitchen scrap basket with no temptation for a lazy maid to tuck away a greasy pan in the dish closet for the delectation of germs or roaches4 ,,iii4 ,it is economical4 ,not only does it save the time and strength of the housewife with no aftermath of dirty cooking dishes to be washed1 but it prevents the shrinkage of meats as caused by ordinary cookery4 ,nothing is lost1 because there is no evaporation2 careful experiments prove that the weight of the cooked food tallies almost exactly with the weight of the raw4 ,there is also a great saving of fuel1 some claiming as high as #dj per cent41 owing to the less time required in ,paper-bag ,cookery4 ,while this may be a generous estimate it is certain that ,paper-bag ,cookery takes on the average1 one-third less time than other cooking4 ,,iv4 ,with ordinary care there is no danger of food burning1 and no deterioration in flavor if left in the bag some little time before serving4 ,v4 ,it is odorless2 a great thing1 this1 for the flat-dweller who has to cook in restricted quarters1 taking care always that cooking odors do not permeate the house4 ,,vi4 ,its price is not prohibitive4 ,indeed1 it is most reasonable4 ,paper-bag ,cookery calls for no big outlay of money1 no patent stove oven1 no complex apparatus or appliances4 ,all that is necessary is an oven of any sort--coal1 gas1 electric1 wood or oil--a broiler1 a paper bag specially and sanitarily prepared1--grease proof and waterproof1--a wood cookery dish if the food contains liquid or a number of separate ingredients1 and something to cook therein4 ,another convenience are the wire clips for fastening the mouth and corners of the bag1 which can be purchased wherever the bags are sold4 ,,the ,,kind ,,of ,,paper ,,bag ,,to ,,use4 ,while a sheet of heavy foolscap paper made into a bag serves for the cooking of a single chop--it is self-evident that for larger proportions1 larger bags and bags from strong1 absolutely sanitary paper must be used4 ,while there are bags and bags now upon the market1 not all fulfill these essential conditions4 ,after much experimenting1 the ,continental ,paper ,bag ,co41 of ,rumford1 ,maine1 and ,new ,york ,city1 has succeeded in producing the ideal bag which may now be found in varying sizes1 at all the large house-furnishing stores1 grocers1 butchers1 etc41 or the bags may be ordered direct from headquarters4 ,these bags are put up in bulk in bundle lots1 or in sealed packages of assorted sizes4 ,each of the sealed packages contains thirty bags of assorted sizes with the necessary clips and a small book of recipes with full directions4 ,retail price #be cents a package--fifty packages to a shipping bundle4 ,in order to make paper bag cookery of the greatest value to housewives1 both as regards cleanliness and ease of operation1 to say nothing of the many cases where the flavor of the food is actually improved1 the author heartily recommends the use of specially prepared wood cookery dishes4 ,these dishes are most inexpensive1 varying in price from about thirty for ten cents to six for ten cents1 depending upon size4 ,they can be purchased wherever the paper bags are sold1--department stores1 house furnishing stores1 grocery stores1 etc41 etc41 or may be obtained direct from the ,oval ,wood ,dish ,company1 ,delta1 ,ohio4 ,the food is placed in the wood cookery dish and the dish is put into the bag4 ,the advantage lies in the fact that should the bag break1 the food and juices are saved in the dish and the oven will not be soiled by leakage4 ,then again1 the food can be removed from the bag when finished with greater ease than when the dish is not used4 ,the dishes are so cheap that they can be thrown away with the bag after the food is prepared4 ,,chapter ,,ii4 ,,general ,,directions ,,for ,,using ,,the ,,bag4 ,i4 ,,select a bag that fits the food to be cooked4 ,when a liquid is used or a number of ingredients are to be cooked together1 use a wood cookery dish which holds the food stuffs together and permits their ready removal from the bag4 ,,ii4 ,brush over the outside of the bag with a little water to make it pliable4 ,grease the inside except in the case of vegetables or when water is added1 using for this another little flat brush 7kept for this purpose7 and pure vegetable oil1 melted butter or drippings4 ,apply the brush with a rotary motion greasing the bottom first and working toward the top2 or lay the bag flat on a table1 reach inside and grease the lower side of the bag1 then press the other side against it until both surfaces are evenly greased4 ,the up-to-date housewife who is adopting the paper-bag culinary cult has also discovered that for greasing the bags1 a necessary step1 there is nothing that can take the place of the high grade vegetable oils4 ,they are easily applied and absolutely tasteless and odorless1 a great point1 this1 when the bags themselves have sometimes been condemned as imparting a foreign odor to foods cooked in them1 when in reality it was the fault of the special fat with which they were greased4 ,now place the bag flat on the table1 seam side up and lift the uppermost side while you insert the article to be cooked4 ,press the air out of the bag1 fold over the corners and make two folds of the mouth of the bag1 fastening firmly with three or four clips1 or even pins4 ,no harm is done if the two lower corners of the bag are folded and also fastened with one clip each4 ,,iii4 ,now be sure the oven heat is right4 ,if you are using gas for the cooking1 light for five minutes before the bag goes into the oven4 ,the average oven heat should be not less than #bjj degrees ,fahrenheit1 and may be #bej degrees4 ,when the bag is put into the oven1 the heat must be at once reduced to #agj degrees4 ,an inexperienced cook lacking an oven thermometer can test the right degree of heat by placing a bit of paper in the oven and noting the color it assumes4 ,at the end of five minutes it should be a light golden brown4 ,if the heat is too intense the bag will burst4 ,now carefully lay the bag on the grid shelves or wire broilers--never on solid shelves1 being careful to place the seam side of the bag up4 ,this is imperative1 as otherwise the juices of the food being cooked may cause the seam to open1 and distribute its contents over the oven4 ,once placed in position1 roasts and entrees on the lower shelf1 about an inch from the oven floor1 fish on the middle shelf1 and pastry on the top where heat is most intense1--do not move or open the bags until the schedule time of their cooking is accomplished4 ,in placing the article to be cooked1 take care that the bag does not touch the sides of the oven and that it is not too close to the flames4 ,when the time limit of cooking has expired1 take up the bag from the shelf by drawing with the wires1 not across them1 which is apt to tear the bag made tender by charring4 ,slip on to the lid of a pot or flat tin held just beneath the grid and thence to the heated platter4 ,to secure the gravy1 stick a pinhole in the bottom of the bag and allow it to drain on to the platter1 or serving dish4 ,rip open the bag from the top and throw the charred fragments away at once4 ,if to be served hot1 arrange at once on a heated platter or other dish1 with its appropriate garnish4 ,,pointers ,,for ,,paper ,,bag ,,cookery4 ,i4 ,in the case of a coal-heated oven with solid shelves a wire broiler or grid should be substituted as the heat must be allowed to circulate on all sides of the bag4 ,,ii4 ,the size of the oven makes no difference but it must be kept clean4 ,,iii4 ,in the case of a fowl or joint see that there are no rough edges or bones protruding that will be likely to pierce the bag4 ,,iv4 ,do not season the article to be cooked too highly as none of the seasonings are dissipated during the cooking as is usually the case in ordinary boiling or roasting4 ,v4 ,for cooking fruit1 grease the outside of the bag4 ,,vi4 ,in removing the bag from the oven1 draw with the wires1 not across them4 ,,vii4 ,to brown things at the last of the cooking1 if necessary1 puncture a few holes in the top of the bag4 ,,viii4 ,if a bag breaks in the cooking1 as it sometimes will if the heat is too intense1 do not try to remove the article being cooked from the bag1 but slip the whole into a new well-greased bag4 ,the use of two bags is better than one when things require long cooking or for meats with much fat or juicy dishes4 ,while it may cost a bit more1 it will save much anxiety lest the bag burst4 ,,ix4 ,to avoid having any chance drippings soil the oven floor1 slip a thin tin baking sheet or shallow dripper under the broiler1 letting it rest flat on the bottom of the oven4 ,put in a little hot water and this steam will keep the bag moist and do much to discourage its breaking4 ,indeed1 in baking any kind of fruit cake1 which requires slow cooking1 quite a little water in the drip-pan underneath is advisable4 ,x4 ,in baking pastry and cake1 a few tiny holes should be made in the upper side of the bag before putting in the oven4 ,this will brown the surface of the cake delicately4 ,,xi4 ,do not let the bag touch the sides of the oven or the gas flames4 ,,xii4 ,wire trivets such as are sold at house-furnishing stores for use in cooling bread and cakes will be found a great convenience4 ,if a bag is laid on a trivet1 it can then be easily set in the oven and as easily lifted out when done4 ,,xiii4 ,never try to take things from the oven with the gas lighted4 ,matches are cheaper than gas1 if the oven has to be relighted1 and burned fingers or wrists are more costly than many matches4 ,,xiv4 ,use care in opening the oven4 ,a draught from an open door or window might cause the gas flame to ignite the bag4 ,,xv4 ,until taught by experience1 follow the time table as given in the cookery book4 ,,chapter ,,iii4 ,,time ,,table4 ,,as a general rule less time is required for ,paper-bag ,cookery than any other way4 ,while this approximate time table is at your service1 experience will enable you to modify the figures to suit your own stove and your family's predilections as to having things rare or well done4 ,,fish4 #a lb4 #ae minutes #c lbs4 #cj minutes #f lbs4 #ej minutes ,,roasts4 ,beef1 #c lbs4 #de minutes ,add #e minutes for each additional pound4 ,veal1 #e lbs4 #a hour and a half4 ,add #g minutes for each additional pound4 ,pork1 #c lbs4 #ej minutes ,add #f minutes for each additional pound4 ,mutton1 leg #h pounds ,an hour and a half ,mutton1 shoulder #e pounds #de minutes ,mutton1 chops #ab minutes ,mutton1 cutlets #h minutes ,lamb1 leg #g lbs4 #a hours4 ,lamb1 shoulder #ej minutes ,lamb1 chops #aj minutes ,sausages #h minutes ,sliced ,bacon #f minutes ,,poultry4 ,turkey 7stuffed7 #ae lbs4 #b hours ,turkey 7not stuffed7 #ae lbs4 #b hours ,goose 7ordinary size7 #b hours ,goose 7green7 #a hours ,duck 7old7 #a hour ,duck 7young7 #ce minutes ,guinea1 #f lbs4 #a hour and #dj minutes ,chicken 7large7 #a hour and a half ,chicken 7young7 #de minutes ,quail and other small birds #ae minutes ,stews 7meat7 medium sized #a or two hours ,potatoes 7,baked7 #ce minutes ,sweet 7ten minutes less than by the other methods of cookery74 ,,table ,,of ,,measurements4 #d teaspoonfuls of liquid #a tablespoonful #d tablespoonfuls of liquid gill or cupful #a tablespoonful of liquid ounce #a pint of liquid #a pound #b gills of liquid #a cupful or pint #a kitchen cupful pint #a quart sifted pastry flour #a pound #d cupfuls sifted pastry flour #a quart or #a pound #b rounded tablespoonfuls of flour #a ounce #a rounded tablespoonful granulated sugar #a ounce #b rounded tablespoonfuls of ground spice #a ounce #a heaping tablespoonful powdered sugar #a ounce #c cupfuls cornmeal #a pound #a cupful butter pound #a pint butter #a pound #a tablespoonful butter #a ounce ,butter size of an egg #b ounces #aj eggs #a pound #a solid pint chopped meat #a pound #b cupfuls granulated sugar #a pound #a pint brown sugar #g ounces #b cups powdered sugar #a pound #a cupful stemmed raisins #f ounces #a cupful rice pound #a cupful stemmed raisins #f ounces #a cupful cleaned and dried currants #f ounces #a cupful grated bread crumbs #b ounces #h rounded tablespoonfuls of flour #a cupful #h rounded tablespoonfuls of sugar #a cupful #h rounded tablespoonfuls of butter #a cupful #a common tumbler #a cupful #c tablespoonfuls grated chocolate #a ounce #d gills #a pint #b pints #a quart #d quarts #a gallon ,,chapter ,,iv4 ,,appetizers ,,and ,,relishes4 ,,appetizers play a very important part now-a-days in all up-to-date establishments and even in modest homes where they are not only employed as introductory to the course dinner1 but as a pleasing accessory to the afternoon tea service4 ,they are supposed to whet the appetite for the heavier dishes that follow4 ,in ,europe one always finds them4 ,they are considered very smart and as they are but little trouble to prepare in ,paper bag cookery1 when one has learned the trick1 there is no reason why the hostess who aims to keep abreast of the times should not make frequent use of them4 ,at very formal affairs1 they are placed on the service plates after the guests are seated1 but usually they are at each place when the meal is announced4 ,canaps 7which means toast cushions or bouchees1 small patties or bites7 with their accompanying spread of appetizing fish1 cheese or potted meats1 are newer than the cocktails of oyster1 clam or grape-fruit that used to lead the feast4 ,bouchee ,cases4--,these are usually made from pastry by covering tiny but deep patty pans with rich pastry1 cutting narrow strips to make the rim for the cup4 ,put on a tin in a buttered bag and bake4 ,when cool they will slip from the pan4 ,they may be made the day before using if preferred4 ,another way of preparing them is to cut good sized circles of bread2 then with a smaller cutter1 scrape out a hollow1 spread with butter1 put in the bag and bake ten minutes until browned4 ,when ready to serve1 fill with any mixture desired and serve hot or cold as appetizers or with the salad course4 ,bonne ,bouchee4--,make the pastry cases and when ready to serve fill with pate-de-foie gras1 made soft with whipped cream1 seasoned with salt1 cayenne or paprika4 ,decorate each one with an olive or bit of aspic jelly4 ,bouchees of ,caviare1 ,olives and ,mayonnaise4--,spread circles or dominoes of bread with a thin layer of caviare4 ,in the center place a pitted olive1 green or black1 with its pit removed and the cavity filled with minced red peppers4 ,hold the olive in place with a few drops of mayonnaise1 red or the usual yellow1 and put tiny dots of the same about the border4 ,bouchees of ,sardines4--,pound one or two boned sardines in a mortar1 together with a small quantity of cheese4 ,season with salt1 pepper and chili vinegar1 and add1 if you like1 a few chopped oysters4 ,spread this mixture on circles of bagged bread about the size of a silver dollar1 and add a garnish of hard-boiled yoke of egg1 rubbed through a sieve and a little finely minced parsley4 ,bouchees of ,sausage or ,tongue4--,cover circles of bagged bread with red stars cut from boiled tongue or the red imported sausages4 ,lay on the top of each star1 log cabin fashion1 several tiny lengths of pickled gherkins and crown with a sprig of watercress4 ,the ,making of ,canaps4--,bread two days old is best for the foundation4 ,trim free from crusts1 then cut in uniform oblongs1 diamonds1 triangles1 circles or fingers as desired1 using for this the cutters that come on purpose4 ,butter lightly1 spread with the prepared mixture and slip into the well-greased paper-bag for five minutes just long enough to brown the toast delicately and heat the savory4 ,anchovy ,canaps4--,cut white bread in oblong strips1 spread lightly with butter1 and anchovy paste1 and tuck into the buttered bag4 ,bake five minutes1 then serve hot1 adding1 if liked1 to each canap two strips of boneless anchovy laid across it diagonally and a squeeze of lemon juice4 ,caviare ,canaps4--,cut bread in circles and spread with a mixture of three tablespoonfuls caviare paste1 one teaspoonful lemon juice1 one half teaspoonful paprika1 two tablespoonfuls of butter1 and a half cupful minced cress4 ,pop in the buttered bag and cook five minutes4 ,hot ,cheese ,canaps4--,take circles or strips of ,vienna bread1 spread lightly with butter1 grate a little cheese over them1 sprinkle on top a little cayenne pepper and salt and put in bag4 ,cook five minutes4 ,cheese and ,cracker ,canaps4--,split ,boston crackers and soak ten minutes in cold water4 ,lift out carefully and place on a well-buttered baking tin4 ,drop on each a generous bit of butter1 a sprinkling of grated ,parmesan or ,american cheese and a dusting of paprika4 ,put in the bag1 seal and bake fifteen minutes in a hot oven4 ,cheese ,toast ,sandwiches4--,cut slices of white bread rather thicker than for sandwiches4 ,chop fine one cupful of ,american cheese and two green peppers with the seeds removed4 ,season with salt and pepper and work to a paste4 ,spread one slice of bread with butter and its mate with creamed filling4 ,press firmly together1 take off the crusts1 and put into the buttered bag4 ,bake five minutes and serve very hot4 ,cracker ,crisps4--,dip oyster crackers or dinner biscuits in melted butter1 sprinkle with ,parmesan cheese1 and put in a paper bag4 ,bake ten minutes4 ,deviled ,crackers4--,mix three tablespoonfuls of grated cheese1 one-fourth teaspoon of dry mustard1 one teaspoon of anchovy paste1 a dash of cayenne and a pinch of butter4 ,spread over the crackers and put in bag in a hot oven to brown4 ,diables ,cheval4--,have ready large ,french prunes that have been soaked twenty-four hours in water1 then cooked and the pits removed4 ,insert almonds in the cavity left by the pit4 ,toss in olive oil or refined cotton seed oil or roll in thin slices of bacon1 fastened with a tooth pick1 put in the bag1 seal and cook eight minutes4 ,serve piping hot4 ,,nut ,,appetizers4 ,salted ,almonds4--,shell as many nice large nuts as desired4 ,the ,jordan nuts are best1 but the paper-shelled ones will answer4 ,put into a bowl and cover with boiling water4 ,spread a towel over the bowl to retain the steam and let them stand five minutes4 ,pour off the water and replace with cold1 then rub off the brown skins between thumb and forefinger4 ,shake in a colander until dry1 then put in a shallow dish adding for each cupful of nuts1 one tablespoonful melted butter1 olive or refined cotton seed oil 7preferably either of the oils1 which will give the richer glaze74 ,stir well together4 ,let stand an hour1 then put into the well-greased paper bag1 first sprinkling with dry salt1 allowing one tablespoonful to each cupful of nuts4 ,fasten and roast ten minutes1 shaking the bag occasionally4 ,you can do this by the aid of two trivets4 ,deviled ,almonds4--,to devil them1 add a suspicion of cayenne pepper with the salt4 ,roasted ,chestnuts4--,make a cross on the shell of the nut using a sharp penknife4 ,put in the oiled bag1 dredge lightly with salt1 and let cook twenty minutes giving an occasional shake4 ,salted ,chestnuts4--,throw into boiling water as many shelled nuts as desired4 ,blanch and dry1 patting with a soft towel4 ,then add olive oil or melted butter to the nuts1 allowing a teaspoonful to each cup of nuts and let them remain in oil half an hour4 ,dredge with salt1 a heaping teaspoonful to each cup1 then put in oiled bag and let them brown in the oven from #aj to #ae minutes1 shaking the bag frequently to keep them from scorching and make them an even brown4 ,these should be crisp and delicate4 ,to devil them1 add a suspicion of cayenne with the salt4 ,serve at dinner after the cheese4 ,deviled ,chestnuts4--,shell and blanch a quart of chestnuts4 ,dry thoroughly1 then brown in paper bag in hot olive oil or butter4 ,have ready a mixture composed of two tablespoonfuls of chopped mixed pickle1 one tablespoonful ,worcestershire sauce1 one quarter teaspoonful salt and a dash of cayenne4 ,turn this over the hot nuts1 and serve at once4 ,,chapter ,v4 ,,soup ,,accessories4 ,bread ,sticks4--,,in preparing these1 any bread dough may be used1 though that with shortening is preferred4 ,after it is kneaded enough to be elastic1 cut into pieces half the size of an egg1 then roll on the molding board into a stick the size of a pencil and about a foot long4 ,lay these strips in the well-greased paper bag1 let them rise a little before putting in the oven1 then fasten the bag and bake with a moderate heat1 so they will dry without much browning4 ,croutons ,toasted4--,slice bread that is stale but not too dry1 into pieces about half an inch thick1 cut these slices in uniform cubes and put in a well-greased bag4 ,shake occasionally and let toast for ten minutes4 ,crisped ,crackers4--,split butter crackers and spread with butter4 ,put into the paper bag buttered side up and bake ten minutes4 ,these are delicious with vegetable soups and in fish chowder and oyster stew4 ,egg ,balls4--,drop the yolk of four eggs into a cup and set in a pan of water over the fire4 ,when the yolks are cooked hard and mealy1 pound to a paste and season with an even teaspoonful of salt1 a pinch of cayenne or a more liberal sprinkling of paprika4 ,mould into balls the size of grapes1 by mixing the yolk of a raw egg with the cooked paste1 rolling lightly in the white of an egg1 then in flour4 ,tuck into a small buttered bag1 fasten1 and set in oven for five minutes to become firm4 ,forcemeat ,balls or ,quenelles4--,chop very fine any cold meat you have on hand1 and season with salt1 pepper1 chopped parsley and a little onion juice4 ,for one cupful of the prepared meat1 beat one egg until light1 stir in with hashed meat and add just enough flour to make cohesive4 ,roll in the hands to the size of hickory nuts1 put in paper bag and cook ten minutes4 ,,chapter ,,vi4 ,,shell ,,fish4 ,,fish and the paper bag method of cooking1 go hand and glove4 ,the thing that every housewife hates most1 particularly in a small apartment1 or in the ,winter when it is difficult to get the house thoroughly aired1 is the pervasive odor that announces to every one in the house or block just what you are going to have for dinner4 ,bagged1 the odor is so minimized as to be entirely inoffensive4 ,ten minutes airing after the bag is opened will be quite sufficient to dissipate every particle of odor4 ,furthermore1 the fish itself is much more delicate and digestible with all the flavor of fish and seasoning held in and united in a harmonious whole4 ,of course1 this presupposes a fresh fish to start with1 or one just out of cold storage1 before it has had a chance to thaw and develope ptomaines4 ,in buying fish1 look at the eyes and flesh4 ,fish should be firm to the touch4 ,if pressed by the finger the flesh should rise instantly4 ,there should be no impression left4 ,if fish is fresh the eyes are bright and the gills red and the scales not easily rubbed off4 ,never lay fish directly on artificial ice1 say the fishermen1 as the ammonia used in the freezing affects them injuriously4 ,shell fish are not so apt to spoil as the other fish4 ,the wood cookery dishes will be found of great value in cooking all kinds of fish in paper bags4 ,in many cases the flavor of the fish is improved and the fish can always be taken from the bag with ease and served whole if desired4 ,clam ,pies4--,line little tins or moulds with paste and put in a layer of raw clams with a seasoning of butter and pepper4 ,dredge with flour1 add a spoonful or two of clam juice1 cover with the paste1 cut a hole in the top1 brush with beaten egg1 slip into the bag1 fasten and bake twenty minutes4 ,roast ,clams4--,scrub the shells clean and slip in the bag4 ,as soon as the shells open1 remove carefully and pour off the extra liquor in as many small cups as you have persons to serve4 ,put a cup of the juice to which a bit of butter and dusting of pepper has been added1 in the center of a soup dish1 and arrange the clams around it4 ,with an oyster fork1 the clams may then be removed from the shell1 dipped into the liquor and eaten4 ,serve very hot with quarters of lemon4 ,crabs1 ,soft and ,hard4--,while soft shell crabs are too expensive for the purse of moderate depth1 the hard shell crustacean is always in order and greatly to be desired4 ,crabs1 like all other shell fish1 are best when fresh from their native waters1 and the individual who can do his own crabbing and then eat the fruits of his labor with the flavor of the sea still with them1 has nothing more to be desired from a gastronomic standpoint4 ,in most markets crabs may be found both alive and boiled4 ,if alive1 keep them in cold water until ready to cook4 ,if already boiled1 use them as soon as possible as they do not keep well for more than twenty-four hours4 ,when ready to cook live crabs1 take up on a skimmer1 handling gingerly so as to avoid a pinch1 and drop into a large kettle of boiling salted water4 ,cook gently fifteen minutes1 or until a bright red1 skim out1 and cool1 twist off the claws1 remove the upper shell from the under1 scrape the spongy portions from the sides1 remove the green portion and wash free from sand4 ,crack the large claws and remove the meat4 ,if you are to serve the crab meat in the shells1 wash and dry as many of the upper ones as desired4 ,these preliminaries attended to1 the crabs are ready to use1 in any one of a dozen different ways4 ,creamed ,crabs4--,remove the meat from a half dozen hard-shelled crabs4 ,cook two tablespoonfuls of butter and a tablespoonful of finely chopped onion until yellow1 add two tablespoonfuls of flour1 and pour in gradually a cup of cream4 ,as soon as blended and smooth1 add the crab meat1 salt and paprika to season1 a tiny grating of nutmeg and a tablespoonful of sherry wine4 ,spread on slices of toast1 grate a little cheese on top1 put into a bag1 seal1 set in the oven a moment to heat through1 then serve4 ,crabs ,deviled la ,william ,penn4--,boil hard-shelled crabs1 then remove the under part without breaking the upper shell4 ,take out the crab meat1 add about half the quantity of bread crumbs and some chopped hard boiled eggs1 with salt1 cayenne and lemon juice to season4 ,form into a paste with a little melted butter and fill the shells4 ,sift buttered crumbs over the top1 slip in the bag and cook ten minutes in a hot oven4 ,crab ,meat au ,gratin4--,mix the meat from six crabs with a third the amount finely chopped1 sweet1 green peppers4 ,add the yolks of two eggs beaten with a half cup cream and a little sherry1 and toss in a saucepan until hot and creamy4 ,put the mixture into the cleaned crab shells or the little brown ramequins1 sprinkle with ,parmesan cheese and fine crumbs2 put in bag and crisp in a hot oven4 ,crab ,flakes au ,gratin4--,add to one pint crab flakes1 one-half cupful cream sauce1 two tablespoonfuls melted butter and a quarter teaspoonful paprika4 ,mix well together1 place in a small wood cookery dish or ramequins1 sprinkle the top with toast crumbs and a light sprinkling of ,roman cheese4 ,put into bags1 bake and serve4 ,if any be left over1 it makes a delicious salad served on lettuce with mayonnaise4 ,lobster ,chops4--,put into a saucepan a heaping tablespoonful of butter and two very heaping ones of flour4 ,as soon as melted and frothed1 add one cupful of hot milk or cream1 and stir until the mixture is smooth and thick4 ,season with salt and paprika1 take from the fire1 add two cups of the lobster1 cut fine1 mix well and turn on to a platter to get as cold as possible4 ,when cold and firm1 form into balls1 then flatten into chops1 roll in egg1 then in cracker crumbs and set away on the ice until ready to cook4 ,put in buttered paper bag and cook ten minutes4 ,when ready to serve1 tuck one of the little claws in the small end to simulate a chop bone and garnish with lemon and parsley4 ,for ,sunday night supper these chops may be cooked early in the day1 then simply re-bagged and heated in the oven for the meal4 ,coquilles of ,lobster4--,cook two tablespoonfuls of finely chopped onion in a tablespoonful butter for fifteen minutes4 ,have ready a cream sauce made by melting together over the fire a tablespoonful each of butter and flour1 then thinning with a cupful of white stock that has been cooked with a small bouquet of sweet herbs4 ,salt and pepper to taste1 and if you like add half a cupful chopped mushrooms and their liquor4 ,add to the lightly browned onions two cupfuls finely cut lobster meat1 a tablespoonful minced parsley1 one cupful of the made sauce and salt and paprika4 ,cook together ten minutes1 then put the mixture into the shells1 pour a little of the sauce over each1 sprinkle with buttered bread crumbs1 bag1 and bake about ten minutes or until they are browned4 ,lobster in ,shells4--,cut the meat from two cans of lobster into small pieces4 ,sprinkle a few bread crumbs and a little salt and pepper over it4 ,then put in shells4 ,on each shell put a good sized lump of butter1 two teaspoonfuls of wine1 some more salt and pepper and some more bread crumbs4 ,put prepared shells in a paper bag1 put in a hot oven and cook ten minutes4 ,mussels au ,gratin4--,remove and clean the mussels1 straining all the liquor thoroughly4 ,then make this sauce3 ,fry two tablespoonfuls of chopped onions in butter for a few minutes1 but do not let them brown2 add about a teaspoonful of flour1 and1 while the onions are blending1 add the liquor of the mussels1 stirring it in slowly4 ,cook this mixture for a few minutes2 then add a tablespoonful of vinegar1 the same quantity of chopped parsley and pepper and salt to taste4 ,butter a shallow earthen or wooden baking dish2 in the bottom spread a layer of the sauce1 lay the mussels on top of it and cover them with the balance of the sauce4 ,over all this spread a thin coating of breadcrumbs2 butter and bake in bag until they have browned4 ,serve in the same dish in which they were baked4 ,boxed ,oysters 7,virginia ,style74--,take crusty rolls1 cut off the top and scoop out the hearts leaving them each like a box4 ,fill the space with oysters1 seasoning with salt1 pepper and butter and sprinkling over them some of the crumb of the roll that you have removed4 ,put bits of butter on top1 then replace the cover4 ,set the rolls in the buttered bag and pour the strained oyster liquor over them4 ,put into a hot oven and bake for fifteen minutes4 ,serve hot4 ,lemon juice or a little mace is sometimes used for seasoning the oysters4 ,spindled ,oysters and ,bacon4--,for two dozen large oysters have two dozen thin slices bacon1 and a half dozen slices crisp toast4 ,have ready a half dozen slender steel skewers4 ,fill these skewers with alternate slices of bacon and oysters1 running the skewer crosswise through the eye of the oyster and threading the bacon by one corner1 so that each slice blankets an oyster4 ,do not crowd4 ,lay the skewers in a buttered bag1 and cook in a quick oven ten minutes4 ,lay each spindle with its contents undisturbed on a slice of toast1 pour the drip from the bag over them and serve at once4 ,,chapter ,,vii4 ,,fish4 ,filet of ,bass4--,,wash and wipe the filets dry with a clean towel1 trimming away the fins with a pair of large scissors close to the filet4 ,dust with salt and lay in a covered dish with a minced onion1 the juice of half a lemon and a bit of finely cut parsley and thyme4 ,let them stand half an hour4 ,twenty minutes before serving wipe dry again1 dust lightly with flour1 dip in well-beaten egg1 then roll in fine bread crumbs4 ,when all are prepared1 put in greased bag and cook twenty minutes until a delicate brown4 ,arrange on a warm dish and serve with parsley and lemon or sauce tartare4 ,filets of sole may be cooked in the same way4 ,baked ,blue ,fish4--,clean thoroughly1 cut off head and tail and fill with a soft bread stuffing4 ,tie up securely1 rub over the outside of the fish with sweet vegetable oil1 sprinkle with salt and pepper1 add a squeeze of lemon juice and slip into the greased bag4 ,seal and cook from twenty to forty minutes according to weight4 ,serve with sliced lemon rolled in fine cut parsley4 ,a ,breakfast ,dish of ,bloaters4--,few people know how very nice smoked and dried fish can be when cooked in a paper bag and seasoned in the ,french fashion4 ,cut off the head and tail of the fish1 loosen the skin at the neck with a knife and holding it firmly between the knife and finger1 pull it off4 ,split the fish with a sharp knife1 remove the backbone and soak in cold water over night1 or if you forget to do that1 for twenty minutes in water nearly at the boiling point4 ,arrange the filets in a wooden baking dish1 cover with milk1 dot with bits of butter1 put in bag and bake in a hot oven for fifteen minutes4 ,garnish with a little finely chopped parsley or sprigs of water cress and serve with paper-bag baked potatoes4 ,on a cool morning there are few more appetizing breakfast dishes1 while its cheapness puts it within the reach of the most impecunious4 ,for a change the filets may be baked in buttered paper cases or cooked au gratin still in paper bags4 ,cat ,fish4--,for the small sized cat fish--clean1 wash1 dry well1 salt and pepper inside and out1 then grease well with butter or vegetable oil and roll in fine1 sifted bread crumbs or corn meal4 ,lay in a well-greased bag on thin sliced bacon1 put a few more slices of bacon on top4 ,seal and cook half an hour4 ,codfish ,cones4--,pick up enough salt codfish to make two cupfuls of the shreds4 ,cover with cold water and let stand for two hours1 then drain1 make a cream sauce1 using two level tablespoonfuls each butter and flour1 and one cupful of hot milk4 ,mash and season enough hot boiled potatoes to measure two cupfuls1 add sauce and fish and beat well with a fork4 ,shape in small cones1 brush with melted butter1 dredge with fine bread crumbs and put in a paper bag4 ,cook ten minutes4 ,if desired some thin slices of bacon can be cooked at the same time in a separate bag and be used as a garnish for the cones4 ,codfish la ,crme4--,cook the fish first in boiling salted water which has been very slightly acidulated with vinegar4 ,let it cook until the flesh separates from the bones4 ,after draining thoroughly and removing the skin and bones1 break the flesh into large flakes4 ,pour a highly seasoned white sauce over it4 ,it may now be cooked in a wooden baking dish in the bag1 or it may be prepared as follows3 ,press it into the form of an oblong mould1 using only just enough sauce to hold the flakes together4 ,not as much sauce is needed as when the fish is browned in a baking dish4 ,brush the top liberally with melted butter1 sprinkle with rolled cracker crumbs4 ,put the mold in a paper bag in the oven1 and let the fish acquire a nutty1 crisp crust4 ,send to the table garnished with lemon and parsley or thin slices of tomato and a few sprays of water cress4 ,paper ,bagged ,eels4--,eels may be cooked in a paper bag without growing as hard as they are apt to do as ordinarily treated4 ,allow one-half pound of eels 7after they are dressed7 to a person4 ,wash them thoroughly1 removing all blood from slit in eels4 ,cut in two-inch pieces1 put in a dish and sprinkle a teaspoonful of salt to every pound over them4 ,now pour over them boiling water1 enough to cover well1 and let stand until water is cold4 ,pour water off and leave eels where they will drain until nearly dry4 ,take sufficient ,indian meal to roll them in1 add a little pepper to it and roll each piece until well covered4 ,place in a well-greased bag and cook about twenty minutes1 when they will be a rich brown1 thoroughly cooked and deliciously juicy4 ,flounder la ,meunire4--,chop a small shallot and mix with a teaspoonful of anchovy paste1 a squeeze of lemon juice1 an ounce of butter1 a little chopped parsley1 a dash of cayenne1 salt and pepper to taste4 ,put the fish with the seasoning inside of a well-buttered bag1 after dredging the fish with flour4 ,pour a tablespoonful of melted butter over the fish1 seal up and cook4 ,a two-pound fish1 whole1 requires thirty minutes4 ,the same weight of filets cook in eight minutes4 ,filets of ,flounder4--,remove the filets from a medium sized flounder and cut each filet in two4 ,season with salt and pepper and a few drops of lemon juice and fold each filet in two or roll up skin side inwards4 ,put a small piece of butter1 or a teaspoonful of vegetable oil on top of each and place carefully in the well-greased bag4 ,seal the mouth of the bag1 and cook about ten minutes on the wire grid in a hot oven4 ,remove from the bag1 lift carefully on to a hot platter1 garnish with water cress or parslied lemon slices and serve4 ,finnan ,haddie4--,pick out a fish that is thick through the centre1 weighing about two pounds4 ,soak in cold water1 after washing well1 for an hour4 ,brush all over with melted butter1 dredge with flour1 put in a well-buttered bag1 skin side down1 dot with butter and pour over it a cup of hot milk4 ,seal securely and bake in a very hot oven twenty minutes4 ,the fish may be served whole1 or flaked--free from bones and skin--and served with cream sauce4 ,finnan ,haddie4--,prepare in the regular way1 lay in wood cookery dish1 skin side down1 season with bits of butter1 add a small cupful of warm milk1 put in bag and seal4 ,bake twenty-five minutes and serve from the dish with cream sauce4 ,this eliminates the washing of dishes with the strong fishy odor4 ,fish ,cakes4--,use for this two cupfuls cold fish freed from skin and bones and chopped fine1 and the same amount of cooked1 seasoned and mashed potatoes4 ,mix well1 season with salt and pepper1 add two tablespoonfuls vegetable oil or melted butter and two tablespoonfuls of milk4 ,whip the mixture until as light as feathers4 ,shape into small1 flat cakes of even size4 ,beat up an egg on a plate1 then egg the cakes and roll deftly in the finest of sifted bread crumbs and again shape4 ,put in well-greased bag1 seal and put in a hot oven4 ,cook about twenty minutes4 ,new ,england ,fish ,pie4--,have a pound of cod steak boned and cut in pieces4 ,roll each piece in slightly salted flour1 and season with paprika or white pepper4 ,lay in the well-greased bag and put on top of the fish a layer of oysters with their juice and a squeeze of lemon juice4 ,sprinkle with a layer of finely rolled and buttered cracker crumbs1 dot with a few bits of butter1 seal the bag and bake slowly fifteen minutes4 ,have ready some hot mashed potato well seasoned with cream and butter4 ,take the grid and bag from the oven1 tear off the top of the bag1 spread the potato over the fish like a crust1 brush over with a little milk mixed with a portion of an egg yolk and set back in oven for five minutes to brown and glaze1 turning the grid with the bag twice during the cooking4 ,cut open the bag1 put the fish balls on a hot platter1 garnish and serve plain with a tomato sauce4 ,fish ,souffl4--,one pint of boiled halibut or other delicate fish1 freed from bones and skin and mashed to a pulp4 ,season with one small teaspoonful of salt1 a dash of pepper1 and one teaspoonful of onion juice4 ,melt a large tablespoonful of butter in a saucepan1 and cook in it for three minutes a tablespoonful of flour4 ,add slowly a cupful of milk and the seasoned fish pulp4 ,beat two eggs thoroughly and add the fish to them4 ,pour all into bag1 seal and bake twenty minutes in a moderate oven1 half an hour4 ,planked ,fish ,bag-,cooked4--,planked fish responds beautifully to the paper-bag treatment1 and there is no better way of developing the distinctive flavor of any of the delicate white-meated fish4 ,the plank however should not be as thick as that usually required4 ,it must be of hard-wood1 hickory1 cherry1 live oak1 cedar or ash--well seasoned and sawed about a half inch in thickness1 rounded and tapered at one end like an ironing board4 ,this to accommodate the tail of the fish4 ,if cooking small fish use the oval wood cooking dishes made of maple wood4 ,make it very hot in the oven or under the gas flame1 then grease well with vegetable oil1 olive or the refined cotton seed1 and lay on it the fish cleaned1 split down the back1 seasoned1 oiled all over with the sweetest of vegetable oils or butter and spread out as flat as possible with the skin side next to the hot board4 ,slip into the greased bag and fasten tightly4 ,if you use the gas oven for planking your fish1 as most of us do1 turn on both burners until the oven is very hot4 ,then set in the fish with a trivet under the bag the same as if you were cooking without the plank4 ,bake from thirty to forty-five minutes1 then serve piping hot on the plank which has been taken out of the bag1 set on a big japanned tray and garnished with hot mashed potato pressed through a tube in rose fashion at regular intervals1 alternating with mounds of peas or carrot dice1 sprigs of watercress or parsley and thin slices of lemon rolled in fine minced parsley4 ,accompany with sauce tartare or parsley butter4 ,halibut la ,poulette4--,take two pounds of halibut1 arrange in filets1 freeing from skin and bone2 then cut into narrow strips4 ,season with salt1 pepper and lemon juice2 cut two onions in slices and lay on the filets1 then set away for half an hour4 ,at the end of this time have ready one-third cup melted butter or refined vegetable oil4 ,dip the filets in this1 roll1 skewer into shape and dredge with flour4 ,arrange in a well-buttered bag1 seal and bake twenty minutes in a moderate oven4 ,serve with white sauce and two hard boiled eggs1 sliced for a garnish4 ,herring au ,gratin4--,soak and filet the herring4 ,butter a bag and strew the bottom with the bread crumbs well-buttered1 a layer of grated cheese and a little minced chives or parsley4 ,sprinkle with pepper and lay in the filets of herring1 plain or alternately with sliced tomato4 ,cover with more crumbs1 parsley1 cheese and butter1 close the bag1 and bake fifteen minutes until a good brown4 ,herrings ,with ,herbs4--,take four dried herrings1 bone them1 fill the cavities with a little 7about half a teaspoonful to each fish7 finely minced shallot or chives1 and parsley4 ,add a few fresh breadcrumbs and tiny bits of butter4 ,if liked1 a tiny grate of nutmeg may be added as well as a good dust of pepper4 ,put into a well-greased bag and bake in the oven for ten minutes4 ,dish up and serve as hot as possible4 ,other dried fish are excellent prepared in the same way4 ,kedgeree4--,mix one cup of shredded fish with one cupful of boiled rice1 tender and well drained4 ,put into a well-buttered wooden baking dish1 while you prepare the sauce4 ,put into a saucepan one tablespoonful each of butter and flour and as soon as melted and bubbly1 add one cup of hot milk4 ,stir until smooth and thick1 season with salt and pepper1 take from the fire1 add the yolks of two hard-boiled eggs1 that have been rubbed through a sieve1 pour over the rice and fish4 ,put the dish in a well-buttered bag and set in the oven until thoroughly hot and delicately browned4 ,kippered ,mackerel ,with ,fine ,herbs4--,cut salt mackerel into filets1 lay them in a deep earthen dish and cover with boiling water4 ,leave in water half a minute4 ,take out1 wipe dry1 dust with coarse black pepper and put on top of each filet half a teaspoonful of minced parsley and chives or onion and a bit of butter the size of a small walnut4 ,grease a bag well1 put in the filets2 seal and cook for twenty minutes in a hot oven4 ,serve hot1 with brown bread and butter4 ,salmon ,loaf4--,mince one can of salmon1 removing all bits of bone4 ,add to it a cupful fine1 stale bread crumbs1 two beaten eggs1 a half cupful milk and salt1 pepper1 parsley and lemon juice to season4 ,put in a wooden mould in a buttered bag and bake or steam for half an hour4 ,turn out and serve hot with a white or ,hollandaise sauce4 ,scalloped ,salmon4--,put a layer of soft grated bread crumbs in the bottom of a wooden baking dish that has been well-buttered4 ,sprinkle the bread crumbs with salt1 pepper and bits of butter4 ,cover with a layer of flaked salmon1 seasoning with salt and pepper and pouring in some of the oil and liquor from the can4 ,over this spread another layer of the seasoned crumbs1 then more salmon and so on until the dish is filled4 ,let the last layer be of buttered crumbs moistening slightly with a little milk4 ,spread a little soft butter over the surface and bake in a buttered bag for half an hour in a hot oven to a rich brown4 ,salmon ,souffl4--,put two tablespoonfuls of butter in a saucepan and melt without browning4 ,add one tablespoonful of flour1 stir until blended1 then pour in one cup of warm milk4 ,when thickened and smooth1 add the yolk of one egg1 one cup of salmon flaked1 a tablespoonful of cream and a tiny bit of essence of anchovy and pepper to season4 ,mix carefully and well1 fold in the white of one egg beaten until stiff and dry2 then fill ramekins or wooden dish three-quarters full4 ,put in a bag and brown in a quick oven4 ,serve very hot4 ,chopped parsley may be added if desired4 ,baked ,shad4--,in dressing the fish1 cut as small an opening as possible4 ,wash well1 dry and fill with a dressing made in this way4 ,pour over one cupful dry bread crumbs enough cold water or milk to moisten4 ,add a teaspoonful melted butter1 and a teaspoonful minced parsley4 ,mix thoroughly and fill the fish1 sewing or skewering the opening together4 ,use a wood cookery dish and put into a buttered bag two or three slices of wafer-thin salt pork and having salted and peppered the outside of the fish lay carefully on top the sliced pork4 ,lay as many more thin slices on top of the fish1 or wipe over with olive oil4 ,seal1 set in the oven and bake three-quarters of an hour in a moderate oven4 ,serve with sauce tartare or a good brown sauce enriched with a small glass of ,madeira4 ,shad ,roe4--,as soon as the fish comes from the water or market1 plunge the roe into boiling salted water to which a tablespoonful of lemon juice or vinegar has been added4 ,cook gently about ten minutes1 lift out with a skimmer and slip into a bowl of ice water to become firm4 ,when ready to cook1 split lengthwise if plump and full1 brush over with olive oil1 melted butter or refined cotton seed oil1 and tuck at once into the well-greased bag4 ,some cooks prefer to dust the roe with fine bread crumbs1 lay into beaten egg1 then dust once more with sifted crumbs before bagging4 ,serve simply with lemon and cress1 with sauce tartare or mayonnaise1 or with a sauce prepared as follows3 ,put into a saucepan two tablespoonfuls butter or olive oil1 one tablespoonful lemon juice1 and chopped parsley1 and a teaspoonful ,worcestershire sauce4 ,heat to the boiling point and pour over the roe4 ,smelts4--,smelts skewered in rings1 using a wooden toothpick to hold heads and tails together1 dipped in milk1 well floured and fried in deep fat1 make an attractive fish course4 ,the use of a wood cookery dish here is strongly recommended4 ,the skewer can be removed before serving1 as the fish will usually keep its shape4 ,garnish the plate on which the fish are served with cress and slices of lemon rolled in finely minced parsley4 ,if the smelts are to furnish the main part of the meal1 pile them in the center of a hot platter and surround with a border of mashed potato1 or mound the potato and circle with the fish for a border4 ,bagged ,weak ,fish4--,well grease a bag1 with butter or vegetable oil4 ,prepare a weak fish as for frying by seasoning with salt1 pepper and dredging well with flour4 ,rub melted butter on both sides1 place it in the bag1 skin side down1 lightly dredge the upper side again with flour and dot with butter4 ,peel and cut an onion in half1 put in the bag but not on the fish4 ,close the bag1 seal and cook on the wire rack or broiler in a hot oven for twenty-five minutes4 ,white ,fish ,planked4--,remove the head and tail and bone of the fish4 ,wash carefully and place in wooden cookery dish1 skin side down4 ,season with salt1 pepper1 bits of butter and chopped onion4 ,roll a half dozen oysters in cracker crumbs1 place on top of fish1 and put the dish in the bag4 ,bake forty minutes4 ,set the wooden dish on a hot platter and serve4 ,the skin of the fish and remnants can be left in the dish which can then be thrown away4 ,halibut and mackerel are especially fine when prepared in these wood cookery dishes as it holds them intact in process of cooking and serving4 ,,chapter ,,viii4 ,,fish ,,sauce4 ,anchovy ,sauce4--,,pound three anchovies smooth with three spoonfuls of butter1 add two teaspoonfuls of vinegar and a quarter of a cupful of water4 ,bring to the boil and thicken with a tablespoonful of flour rubbed smooth in a little cold water4 ,strain through a sieve and serve hot4 ,quick ,bearnaise ,sauce4--,beat the yolks of four eggs with four tablespoonfuls of oil and four of water4 ,add a cupful of boiling water and cook slowly until thick and smooth4 ,take from the fire and add minced onion1 capers1 olives1 pickles and parsley and a little tarragon vinegar4 ,bearnaise ,sauce4--,this calls for four small1 chopped shallots1 one branch of chopped tarragon1 two tablespoonfuls of wine vinegar1 two raw egg yolks1 two and a half ounces of hot melted butter1 half a teaspoonful of chopped parsley and a teaspoonful of pepper4 ,put the shallots1 vinegar1 tarragon and pepper in a saucepan and let it stand on a slow fire until its contents are reduced to one-half their original quantity4 ,squeeze the mixture through a cloth into another saucepan4 ,add the egg yolks and beat the mixture four minutes without allowing it to boil4 ,then add the melted butter very gradually1 still keeping the pan where there is no danger of boiling4 ,season with a saltspoonful of salt and a half saltspoonful of cayenne pepper4 ,it is well to make the last an extremely scanty portion1 as more may be added if desired1 but none can be removed4 ,stir all again quite thoroughly for a minute4 ,add the parsley and serve4 ,brown ,sauce4--,brown two tablespoonfuls of flour in butter4 ,add two cupfuls of milk or cream and cook until thick1 stirring constantly4 ,curry ,sauce4--,fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour1 mixed with a teaspoonful of curry powder4 ,mix thoroughly1 add one cupful of cold water1 and cook until thick1 stirring constantly4 ,take from the fire1 season with salt and onion juice and serve hot4 ,egg ,sauce4--,mix a half cup of butter1 a tablespoonful of flour1 and a cupful of boiling water and set the sauce pan on the stove4 ,stir until thickened1 seasoning with salt and pepper4 ,add two hard boiled eggs1 chopped fine1 and serve4 ,sauce ,hollandaise4--,this is really a warm mayonnaise1 using butter instead of vegetable oil4 ,it is the best sauce for serving with salmon or other boiled fish if you desire it hot4 ,it requires a quarter pound butter1 half a lemon1 the yolks of two eggs1 a little salt and a half teaspoonful white pepper4 ,the secret of its successful making is to preserve an even temperature4 ,the sauce should not approach the boiling point1 as the eggs would cook and the sauce curdle4 ,put the eggs in a small saucepan and add the butter1 gradually stirring constantly with a wooden spoon4 ,it will soon thicken like a mayonnaise4 ,when the butter is all in1 add salt and pepper and lastly the lemon juice1 stirring until well mixed4 ,if the sauce becomes thick1 add a little stock or hot water4 ,surround the fish with parsley and slices of lemon and serve the sauce in a bowl4 ,a few sliced cucumbers should be served with fish4 ,egg ,sauce ,made ,from the ,hollandaise4--,egg sauce may be made from the ,hollandaise by sprinkling with two finely chopped hard boiled eggs and a teaspoonful of parsley4 ,lobster ,sauce4--,this is delicious with any white fleshed fish4 ,its foundation is ,hollandaise sauce1 which is also the foundation of most of the fish sauces4 ,to make it1 stir together one tablespoonful of butter1 a few drops of onion juice1 a bit of bay leaf 7not too much71 pepper to season1 and the juice of a half lemon4 ,add a half cup of white stock or hot water and set the bowl containing the mixture in a pan of hot water and stir until the butter melts4 ,as soon as very hot1 take from the fire and stir a little of the mixture in the well-beaten yolks of one and one-half eggs1 then add the rest of the sauce and return to the fire4 ,stir constantly for five minutes or until thickened4 ,add a teaspoonful of butter1 half the pounded coral of a lobster and a tablespoonful of chopped lobster meat4 ,maitre d',hotel ,butter4--,this is perhaps the simplest and best sauce to serve on fried or broiled fish4 ,to make it1 beat a heaping tablespoonful of butter to a cream in a warm bowl2 add the juice of a lemon1 a half teaspoonful of salt and two teaspoonfuls of minced parsley4 ,a grating of nutmeg or bit of chives is sometimes added4 ,if placed on the ice this can be kept on hand a week or more4 ,it is also excellent spread over a juicy steak4 ,sauce for ,broiled ,shad la ,murray4--,fry the milts1 and while hot mash with butter1 a tablespoonful minced parsley and a teaspoonful of lemon juice4 ,season lightly with salt and pepper and spread over the fish when removed from the bag4 ,set in the oven one moment1 then serve4 ,parsley ,butter4--,to make this delectable fish sauce1 mix one ounce fresh butter with a teaspoonful each chopped parsley and lemon juice1 half teaspoonful chopped mixed tarragon and cress or chervil and salt and pepper to season4 ,spread on a plate1 set on the ice until cold then shape into pats4 ,this is nice with any fish4 ,sauce ,tartare4--,this is one of the standbys that no housekeeper liable to the unexpected appearance of guests should be without4 ,it can be used in an emergency for so many different things4 ,it is delicious with fish1 cold or hot1 broiled or deviled chicken1 tongue1 beef1 cauliflower or potato salad4 ,it is easy to make1 the only essentials being good materials1 everything cold1 and the oil added very slowly at first4 ,after that it may be poured in in larger quantities and more frequently4 ,mix in a small bowl one half teaspoonful dry mustard1 the same amount each powdered sugar and salt1 and a quarter teaspoonful cayenne4 ,add the yolks of two fresh eggs1 and stir4 ,measure out a cupful of olive oil and add a few drops at a time1 stirring until it thickens4 ,if it begins to thicken too much to stir easily1 thin with a little lemon juice1 adding oil and lemon alternately until you have used all the oil and two tablespoonfuls of lemon juice4 ,lastly beat in two tablespoonfuls of tarragon or other vinegar4 ,this gives the regular mayonnaise1 which should be smooth and thick4 ,now to make it into sauce tartare1 add one teaspoonful finely chopped onion or onion juice1 a tablespoonful of chopped pickle1 capers1 olives and parsley1 in any proportion desired4 ,you may use simply the sour cucumber pickle or part pickle and olives1 capers1 etc4 ,this may be kept for a number of days in cold weather by keeping in glass and in a cool place4 ,,chapter ,,ix4 ,,poultry ,,and ,,game4 ,capon4--,,capon is the best of all poultry1 having been specially treated and fattened for the table4 ,they can be distinguished in the market by the head1 tail and wing feathers being left intact4 ,they are always high in price and considered great luxuries4 ,they are cooked the same as chicken4 ,if to be stuffed1 choose a delicate dressing like oysters or chestnuts4 ,cut the neck off short and remove the oil bag from the root of the tail4 ,singe carefully1 pluck out every lingering pin feather1 wash quickly with a rough1 clean cloth and warm--not hot--water2 dash cold water over it1 let drain1 then wipe carefully with a soft1 damp cloth inside and out4 ,salt lightly inside and dust with pepper1 stuff with whatever dressing you elect to have1 truss1 fasten thin slices of bacon or salt pork over the breast and thighs1 grease the entire body liberally with soft butter or vegetable oils1 put into a loose fitting well-greased bag1 breast down1 seal1 lay on a trivet1 set on broiler in hot oven1 let cook till bag corners turn very brown1 then slack heat one-half1 or even a little more if the heat is fierce1 and cook from an hour and a half to an hour and three-quarters4 ,the capon should be a golden brown all over1 except on the back where it touches the bag and underneath the bacon slices4 ,but it will be as well done everywhere as in the brown part4 ,cook the liver1 gizzard and neck in a small separate bag1 wrapping each in a slice of bacon and seasoning them with salt and pepper4 ,add a very little water1 seal and put on to cook less than an hour before dinner time4 ,the slow heat will make them very tender4 ,cooked with capon1 they would be overdone4 ,serve with sweet potatoes ,southern style1 or baked apples slightly sweetened4 ,chicken with ,parsnips4--,wash1 parboil and scrape a quart of tender parsnips4 ,split a ,spring chicken down the back and lay in a buttered bag1 skin side up4 ,arrange the sliced parsnips around the chicken1 sprinkle with salt and pepper1 dot with bits of butter until a half cup has been used1 and top with two or three thin slices of fat1 salt pork4 ,put a half cup hot water in the bag and bake to a delicate brown4 ,put the chicken on a hot platter and arrange the parsnips around it4 ,make a cream gravy from the drippings in the bag and serve with mashed potatoes1 currant jelly and beet greens4 ,chicken la ,baltimore4--,take two small ,spring chickens1 prepare as for broiling1 but cut into joints4 ,wipe dry1 season well with salt and pepper1 dip into beaten egg1 then cover well with bread crumbs4 ,place in a well-buttered bag1 pour a little melted butter or oil over them and bake in the oven twenty or twenty-five minutes4 ,serve with cream sauce and garnish with thin1 crisped slices of bacon and tiny corn oysters4 ,chicken ,croquettes4--,this may be made from left-over cooked chicken or from canned chicken4 ,for a dozen croquettes allow one cupful of solid meat chopped fine1 a cupful of cream sauce1 made by cooking together four tablespoonfuls of butter and two of flour1 then stirring in a scant cupful of hot milk and cooking until smooth and thick4 ,combine chicken and sauce1 season with half a teaspoonful each plain and celery salt1 a teaspoonful of onion juice1 a little lemon juice and chopped parsley4 ,mix thoroughly1 then set the mixture away to cool4 ,when cool and stiff roll in finely powdered bread crumbs so that every bit of the chicken is covered and shape into cones1 cutlets or cylinders4 ,have ready a beaten egg to which a scant tablespoonful of milk has been added1 dip the croquettes in this1 drain well1 roll in crumbs again1 and again set aside to cool and stiffen4 ,when ready to cook1 slip in well-buttered bag and bake in a hot oven twenty minutes4 ,paper ,bagged ,chicken4--,split the chicken down the middle of the back1 spread flat1 and put a skewer in each side to prevent it from curling4 ,beat up a very fresh egg1 with a pinch of salt1 black pepper to taste1 an ounce of melted butter1 a teaspoonful of ,worcestershire sauce or something similar and a teaspoonful of made mustard4 ,mix well4 ,with a brush glaze the chicken with the mixture4 ,place in a greased bag with bread crumbs around and over it4 ,be careful that the skewers do not tear the bag4 ,seal up tight and cook from thirty-five to forty minutes in a very hot oven4 ,chicken ,pie4--,disjoint two chickens and cook until tender in just enough water to cover4 ,remove all the thick skin and the largest bones4 ,line a baking dish with good paste1 pack the chicken in layers and dust each with salt1 pepper and flour4 ,pour in enough of the chicken liquor to come nearly to the top2 lay on a tablespoon of butter and cover with a crust after cutting out a piece as large as the top of a small cup4 ,moisten the edges and press together1 then ornament the top with leaves cut from the trimmings of paste4 ,bag and bake in a quick oven4 ,paste for ,chicken ,pie4--,sift five level teaspoons of baking powder and one level teaspoon of salt with four cups of flour and rub in one cup of butter until like coarse meal4 ,mix with nearly two cups of milk or enough to make a dough that can be rolled out4 ,this makes a more hygienic crust than where no baking powder is used4 ,chicken ,rissoles4--,chop fine two cupfuls chicken and dressing or any scraps left4 ,add two spoonfuls mashed potato1 the beaten yolk of one egg1 salt and pepper to season4 ,roll in balls1 dip in beaten egg yolk1 then in fine bread crumbs and place in paper bag4 ,bake twenty minutes4 ,roast ,chicken4--,cover the breast of the fowl or chicken with butter1 drippings1 or any refined vegetable oil or tie a piece of fat bacon over it4 ,place in a bag and set on broiler in a hot oven4 ,allow twenty-five minutes for a small ,spring chicken1 thirty-five minutes for a large fowl1 forty-five to fifty minutes 7according to size7 for stuffed poultry in a moderate oven4 ,saute of ,chicken ,with ,mushrooms4--,cut a young1 tender chicken into joints1 trim off all projecting bones1 season with salt and pepper--not too highly--and brush over with melted butter4 ,put into a well-buttered wooden cook dish1 with eight or twelve small mushrooms1 cut in slices4 ,add a pinch of herbs1 a very small onion1 and a half gill of good white stock4 ,seal bag tight1 give ten minutes in a very hot oven1 then thirty in moderate heat4 ,take up on a hot dish and keep hot1 while you make the gravy4 ,take for the gravy the hot liquor from the bag1 put it in a bowl with the yolk of an egg beaten up in half a gill of cream4 ,stir hard over hot water1 but do not let boil4 ,when thoroughly blended1 pour over the chicken1 garnish with chopped parsley1 a few mushroom heads and half moons of crisp puff paste4 ,serve as hot as possible4 ,smothered ,chicken4--,have a good sized broiler cut into joints1 taking care not to leave sharp bones projecting4 ,salt and pepper them lightly1 dredge with flour and lay in a well-greased bag upon thin slices of bacon4 ,cover the chicken with more bacon slices1 taking care to keep the chicken spread rather flat4 ,add a tablespoonful of water or a couple of peeled and sliced tomatoes4 ,shreds of green pepper add somewhat of flavor to the tomatoes4 ,seal in a bag and cook for forty minutes1 slacking the heat almost half after the first five minutes4 ,serve on a hot dish with gravy from the bag4 ,ducks ,with ,banana ,dressing4--,wash with cold salt water inside and out1 drain1 wipe dry and season lightly with salt and pepper4 ,make a dressing of toasted bread crumbs mixed with an equal quantity of banana4 ,cut in small pieces1 well seasoned with chopped celery1 salt and pepper4 ,stuff1 truss1 grease all over and tie slices of bacon over the breast4 ,put in a well-greased bag1 add the juice of a lemon1 and a wine glass of sherry4 ,seal and put in a very hot oven4 ,at the end of fifteen minutes reduce heat one-half and cook for fifty minutes longer4 ,canvas ,backs4--,draw the ducks as soon as they are received1 pluck1 singe and wipe them with a damp cloth1 but under no conditions wash them4 ,when ready to cook1 truss1 dust lightly with pepper1 and salt and spread them thickly with butter or vegetable oil4 ,a very slight dusting of flour should be given when they are put into the oven4 ,after eighteen minutes of intense heat they are ready to serve1 accompanied by toasted hominy and black currant jelly4 ,chicken1 ,italian ,style4--,chop fine one onion1 one small carrot1 a stick of celery and a sprig of parsley4 ,place in the bottom of one of the wooden cookery dishes and season with salt1 pepper and two tablespoonfuls of olive oil4 ,lay a good sized broiling chicken cut into joints on top of the vegetables1 and around the chicken a half dozen dried mushrooms that have been soaked for fifteen minutes in cold water4 ,put in paper bag1 seal and bake forty-five minutes4 ,remove chicken to hot platter1 add a little tomato sauce to the vegetables and stock remaining in the dish1 pour over the chicken and serve4 ,roast ,wild ,duck4--,if these come from salt marshes1 and have therefore a fishy taste1 pick1 dress1 scald a moment in boiling salt water1 then put in very cold water for half an hour4 ,drain1 wipe dry and having cut a lemon in half rub all over inside and out with the juice and pulp4 ,then grease the outside of the duck with vegetable oil or butter1 salt very lightly and put in greased bag4 ,seal and roast in a moderate oven for an hour4 ,serve with paper bag baked potatoes1 tart jelly and pickles4 ,roast ,wild ,duck ,no4 #b4--;,clean and singe your duck2 have a dish with boiling water enough to cover same1 in which you put a tablespoonful of salt and a little carrot2 parboil for only five minutes2 then take out and dry4 ,have apples peeled and cut in quarters2 stuff the duck with them4 ,slice bacon and wrap about four slices around it1 tied with a string1 lay in a buttered bag with a teacupful of water and a little salt and pepper and roast in a very hot oven for an hour4 ,make a gravy from the drippings in bag thickened slightly and seasoned with lemon juice1 a little curry powder and any good sauce4 ,roast ,wild ,duck1 ,ohio ,style4--,dress the duck as usual1 then stuff with one quart of sauer kraut mixed with one sweet apple sliced and a few mixed spices to season4 ,place two stalks of celery in one of the wooden cookery dishes1 lay the duck on top1 place in bag4 ,seal and bake in a moderate oven for an hour and a half4 ,frogs' ,legs4--,scald the legs in boiling hot water for a minute or two1 drain and wipe them dry1 sprinkle with salt and pepper1 dip in beaten egg1 roll in cracker crumbs and put in a well-greased bag4 ,the use of a wood cookery dish is recommended4 ,bake fifteen minutes in a hot oven4 ,serve hot with points of toast and slices of lemon placed around the platter4 ,paper ,bag ,roast ,goose4--,for roasting1 a goose should preferably be scarcely passed the gosling period1 not more than a year old at the most4 ,its wings should be supple and tender at the pinions1 its breast bone soft and pliable4 ,its feet smooth and yellow1 and its fat white and soft4 ,before drawing1 singe the bird1 then give it a thorough bath with soapsuds and a soft scrubbing brush4 ,the skin is so oily that cold water would make no impression1 and the skin is bound to be full of dust4 ,when purification is complete1 rinse thoroughly in clear cold water1 then dry and draw4 ,wash the inside quickly with clear water to which a little baking soda has been added1 then rinse and wipe4 ,the ,germans are partial to a stuffing made of equal parts of bread crumbs1 chopped apples1 seeded raisins and boiled onions well seasoned with salt1 pepper and butter4 ,americans as a rule give the preference to a potato stuffing made of mashed potato highly seasoned with onion1 salt1 pepper and a little butter and sage4 ,the yolks of two eggs allowed to each pint of potato makes the dressing richer4 ,before trussing the goose1 remove all the extra fat4 ,this should be saved and tried out later for that sovereign remedy for croup1--goose grease4 ,it is of no value1 however1 in cooking and if left in the bird1 gives a coarse1 rank flavor4 ,season the goose on the inside with salt and pepper1 then stuff and truss it into shape like a turkey4 ,rub over lightly with vegetable oil or butter1 or cover the breast with several thin slices of fat salt pork4 ,this keeps the skin moist4 ,put into a well-greased bag of goodly proportions1 or better still1 two bags1 add a tablespoonful of cold water1 seal and set in a very hot oven for fifteen minutes4 ,then reduce the heat about half and cook until done1 allowing twenty-two minutes to the pound4 ,serve with apples baked in a bag1 mashed turnips or squash and hot corn bread that can also be cooked in a bag4 ,sage and ,potato ,stuffing4--,should you give the preference to the old-fashioned potato-and-sage stuffing1 such as your grandmother used to make1 fashion it in this way3 peel and boil for half an hour a half dozen good-sized potatoes4 ,mash well and season with one tablespoonful salt1 and a teaspoonful pepper1 two tablespoonfuls of white onions minced fine1 and cooked in a tablespoonful of butter and a teaspoonful of sage4 ,mix lightly and stuff4 ,bag ,roasted ,young ,guinea ,fowl4--,it is but a few years ago comparatively that the excellence of the guinea fowl for the table was duly recognized4 ,most people were afraid to try them4 ,now the guinea is not only being served in all the best restaurants1 but in many private homes as well4 ,while the young guineas make the choicest eating1 the old birds are not to be despised4 ,in stuffing the guinea any approved turkey stuffing may be used1 the accompaniments being as with turkey1 giblet gravy and cranberry sauce4 ,in roasting a very little water goes into the bag1 instead thin pieces of fat1 salt pork are skewered across the breast and around the drum sticks4 ,bag ,broiled ,young ,guinea ,hen4--,for bag broiling1 split down the back and flatten4 ,brush over with vegetable oil or melted butter1 put in buttered bag and bake in gas oven or hot coal oven4 ,lay on a hot platter1 season with salt and pepper1 spread with a rounding tablespoonful butter stirred with a tablespoonful finely minced parsley1 garnish with watercress and little moulds or spoonfuls of cranberry jelly and serve4 ,quail4--,as for cooking quail there is no better way than to roast them plain1 with plenty of red pepper and a little salt4 ,for those who prefer1 an excellent way is to serve them with bacon1 which supplies the fat which all game birds lack4 ,take a half dozen quail1 wipe with a damp cloth1 split them and break the leg bones4 ,mix together a teaspoonful of pure olive or cotton seed oil1 a dash of cayenne and a tiny bit of salt4 ,brush the birds with this mixture and put in well-greased bag1 seal1 put in oven and roast fifteen minutes4 ,arrange six slices of delicately browned toast on a hot platter1 place the birds on the slices and baste with a mixture of good butter1 minced parsley and the juice of a half dozen lemons4 ,garnish with slices of crisped bacon and watercress4 ,quail ,no4 #b4--,place four quail in a wooden dish with a link of sausage between the birds and a strip of bacon laid on each4 ,put in bag1 seal1 and bake twenty-five minutes4 ,stuffed ,quail4--,put into each bird a half prune or fat raisin1 with a bit of butter and a few well seasoned bread crumbs4 ,wrap each bird in a slice of bacon1 fastening with string or tooth picks and put in well-buttered bag4 ,seal and place on broiler and bake about twenty-five minutes1 reducing the heat during the last half of the time4 ,rabbit ,cookery4--,in selecting a rabbit the principal thing is to find out the age and also how long hung4 ,a rabbit should be ripe but not gamy4 ,unless in cold storage1 they should not be kept for more than two or three days4 ,the age of a rabbit may be determined by testing the paw4 ,if there is a little nut there and the paw may be broken readily between the thumb and finger the rabbit is young4 ,if the nut has disappeared and the paw resists pressure1 the rabbit is too venerable for anything but a stew4 ,in dressing a rabbit there is a little secret that enables the cook to dispose of the gamy odor that so many object to4 ,if the thin1 muscular membrane that extends from the flank over the intestines is carefully removed before cooking1 the strong flavor will go with it1 leaving the flesh delightfully sweet4 ,the gall bladder in the liver must also be removed with extreme care1 so as not to break it4 ,barbecued ,rabbit4--,open plump young rabbits all the way down the under side1 wash and clean thoroughly4 ,lay out flat in a pan of salt and water for an hour1 with a weighted plate or saucer on top to hold under the water4 ,wipe dry and gash across the backbone in eight or ten places and having brushed it over with olive oil or melted butter1 bag and bake in a hot oven forty-five minutes4 ,lay on a hot dish1 season with salt1 pepper and plenty of melted butter1 then set in the oven for the butter to soak in4 ,heat in a small cup two tablespoonfuls vinegar with one of made mustard and brush over the rabbit while boiling hot4 ,garnish with parsley and watercress and serve alone or with a currant jelly sauce4 ,roast ,rabbit4--,stuff1 truss1 dredge with flour and rub all over with vegetable oil1 soft butter or good drippings4 ,season lightly with salt and paprika or black pepper1 place in wood cookery dish in well-greased bag1 seal and place in hot oven4 ,allow fifty minutes1 reducing the heat at the end of the first twenty minutes4 ,roast ,rabbit ,no4 #b4--;,for an older rabbit1 put into a stew kettle whole without dividing the pieces from the body4 ,pour in one quart of water1 add a little pinch of soda when it starts to boil1 and stew gently until tender4 ,when tender take from the broth4 ,meantime mix together three large cupfuls dried bread crumbs1 butter the size of a walnut and salt1 pepper and sage to taste4 ,pour enough of the broth over this to mix rather soft4 ,stuff the rabbit1 spread with butter1 sprinkle with salt and pepper1 lay in a buttered bag and bake to a rich brown in a moderate oven4 ,it will not take more than a few moments4 ,make a good brown gravy1 adding onion browned in butter if desired4 ,a little onion may also be added to the dressing1 according to preference4 ,stewed ,rabbit4--,cut in eight pieces1 salt and pepper and put in buttered wooden dish1 set in a buttered bag with a finely chopped onion1 a bunch of sweet herbs1 a quarter cupful stock or hot water and a tablespoonful of flour stirred smooth with a little cold water1 then blended with the hot4 ,seal the bag and bake forty-five minutes in a hot oven4 ,reed ,birds4--,most of the reed birds obtained in our markets are in reality nothing but sparrows1 and those undrawn4 ,if fed on grain1 as they are in ,chicago1 they are really very nice4 ,to bake1 wrap each one in a thin slice of bacon or salt pork1 put in buttered bag1 seal and cook in a quick oven4 ,still more delectable are they cooked en surprise4 ,for a half dozen covers1 prepare the same number of birds1 six large oval potatoes1 six oysters1 and some thin slices of bacon4 ,prepare the birds as for roasting1 and tuck into each little interior an oyster1 seasoned with salt and pepper4 ,then wrap each bird in a slice of bacon4 ,now1 having the potatoes well scrubbed1 cut off one end1 and using a vegetable scoop1 cut out a hollow in each large enough to hold a bird4 ,insert the bird1 replace the end of the potato1 cut off1 tie in place1 put in buttered bag and bake in a moderate oven4 ,serve as soon as done1 removing the string4 ,the flavor of the bird1 oysters and potato makes a delicious combination that cannot be surpassed4 ,serve simply with butter1 or if preferred1 a mushroom or oyster sauce4 ,squab4--,in cleaning a squab1 take care not to break the little sack that holds the entrails4 ,split the birds down the back1 rub with salt1 pepper and butter or oil4 ,sprinkle with cracker dust and put into well-buttered bag4 ,bake fifteen minutes and serve on slices of crisp1 hot1 buttered toast with or without a thin1 crispy slice of bacon4 ,garnish with cress or parsley4 ,barbecued ,squirrel1 7,southern ,style47--,get two fat squirrels1 skin and draw4 ,cut the thin skin on each side of the stomach close to the ribs1 then wipe with damp cloth4 ,sprinkle with black pepper but use no salt4 ,put a layer of fat bacon in a wooden dish1 set in a well-greased bag and lay the squirrels on this bed4 ,cover with more thin slices of bacon pour in the bag a half cupful good broth1 seal1 and bake an hour in a moderate oven4 ,serve with grape jelly or spiced grapes4 ,turkey la ,bonham4--,pick out a young hen turkey1 plump and delicate with small bones4 ,carefully remove all pin feathers and complete the drawing which may have been imperfectly done by the butcher4 ,cut off the neck close to the body which will make the turkey fit in the bag better1 and make a proper appearance when placed on the table4 ,wash thoroughly inside and out and wipe dry4 ,for the stuffing make two kinds--one for the body and one for the breast4 ,it is a good plan to make these different so as to suit all tastes4 ,for the body1 make a chestnut stuffing4 ,boil and peel one quart of large chestnuts and mash with a fork4 ,season with pepper1 salt and a little butter4 ,for the breast1 take a pint of bread crumbs free from crusts4 ,fry a half onion cut fine in a very little butter or vegetable oil until tender but not brown4 ,season nicely with chopped parsley and thyme1 not too much4 ,salt and pepper and moisten with one beaten egg4 ,fill the breast and sew body and breast neatly1 pulling the skin of the breast over the stuffing1 and fastening in place with the wings which should be turned back to hold the skin in place4 ,rub the outside of the bird with flour mixed with salt and pepper1 cover the breast with slices of fat salt pork tied on4 ,now slip breast down into a thoroughly greased bag or preferably two bags1 one outside the other1 the outside one also well-greased4 ,lay some of the fat from the turkey or a few strips of bacon over the bag1 and put on the grate1 seam up4 ,slip under the grid on the bottom of the oven a dripping pan half full of water to keep the bird moist1 and prevent any fat leaking through in case the bag should burst4 ,be careful not to let the bag touch the side of the oven4 ,light both burners of the gas stove for five minutes to get the oven hot for the start4 ,turn out one and roast about an hour and three-quarters for a twelve pound bird4 ,lift out carefully1 sliding the pancake turner under it to get it out easily and put it on hot platter4 ,for the gravy1 clean the giblets thoroughly and put to cook with the neck in water to cover well4 ,add one onion cut up and cook until tender4 ,chop fine and thicken slightly with browned flour or caramel which is simply sugar browned in a pan with a little boiling water4 ,venison4--,for roasting1 the saddle is best4 ,as the meat is naturally dry1 it must be well larded with strips of firm fat pork4 ,sprinkle with salt and pepper and rub over with pork drippings4 ,put in large well-greased bag1 add two glasses of port or claret1 seal and bake in moderate oven4 ,for a roast of three pounds1 allow an hour and ten minutes4 ,for an eight pound roast1 two hours and a half4 ,serve very hot with red or black currant jelly4 ,venison ,steak4--,prepare in the regular way1 place in wooden cookery dish and season with salt and pepper4 ,put in bag4 ,seal and cook an hour and twenty minutes4 ,the wooden dishes add to the flavor of all game4 ,,chapter ,x4 ,,beef4 ,bullock's ,heart4--,,this is an inexpensive portion of the beef1 but a very tasty one when properly cooked4 ,it should always be served on very hot dishes1 both plates and platter4 ,if you elect to roast your heart1 put in a basin of warm water and let soak for an hour to draw out the blood4 ,wipe dry1 brush with oil or butter and tie or skewer in shape4 ,put in well-greased bag and roast about two hours4 ,serve with a border of carrots sliced and fried4 ,stewed ,bullock's ,heart4--,soak in a basin of warm water for an hour1 then drain and wipe dry4 ,cut in halves1 rub each side with flour and put in a frying pan with a little hot butter4 ,as soon as browned1 transfer to a buttered bag1 adding four or five onions sliced and browned lightly in the same butter1 together with a sprig of thyme and salt and pepper to season4 ,add a half cupful of water and cook slowly about three hours4 ,filet of ,beef4--,cut from the end of a tenderloin of beef1 slices about #e_/h of an inch thick4 ,flatten down to about #c_/h of an inch and trim round4 ,salt lightly on both sides1 dust with pepper1 and lay in a little hot melted butter1 flavored with a tiny scraping of garlic for an hour1 turning three or four times in the meantime4 ,take out1 put in a well-buttered bag1 seal and cook twenty-five minutes4 ,serve on small pieces of toast that have been spread with butter and browned in a bag1 pouring over them the juice of the meat that will have collected in the bag4 ,hamburg ,steak4--,hamburg steak1 which is too often a delusion and a snare as furnished by the inexperienced cook1 can be so manipulated in paper bag cookery as to emerge a very delectable and decorative dish4 ,in the first place never telephone for hamburg steak nor buy that already chopped and mounded ostentatiously on a platter with a garnish of parsley4 ,naturally the butcher works up his trimmings and inferior cuts into this comparatively inexpensive and much patronized form4 ,having purchased your cut of round steak in the slice1 its lack of natural fat must be made up by the addition of a little beef suet 7preferably from the kidney74 ,a piece of suet the size of a butter nut may be allowed to each pound of lean meat4 ,next1 if possible1 get the butcher to chop it by hand rather than by the easier-to-him method of running it through the meat grinder4 ,now having your good meat at home it may be prepared in any one of a half dozen ways4 ,for the ,hamburg steaks1 press lightly together into cakes about the size of a chop4 ,if onion is desired a little onion juice may be added with discretion1 but for most tastes boiled onions served separately1 to accompany the steak1 will be found preferable1 or a few rings of raw onion added to a lettuce salad4 ,the closely packed ,hamburg steak is bound to be tough and dry4 ,better add a beaten egg to hold the chopped meat together than press the small and delicate particles of meat compactly4 ,season lightly1 brush over with oil or melted butter and lay in buttered bag4 ,seal and roast for half an hour4 ,take up on a hot platter1 season1 add a little melted butter mixed with finely chopped parsley and serve hot with baked or mashed potatoes4 ,a tomato sauce may go with the steaks or a brown gravy made from beef stock4 ,a pleasant change in the appearance of ,hamburg steak can be effected by shaping it to look like lamb chops4 ,when these are bag broiled with a bit of macaroni in each end to simulate the chop bone they can be arranged to stand on a bed of parsley stacked against a pretty bowl containing tomato sauce or stewed tomato1 a spoonful of which is to be served with each portion4 ,the bed on which the chops are to rest may be mashed potato or peas1 if preferred to the parsley4 ,pot ,roast4--,while this does not eliminate washing the pot1 the juices and flavor of the beef are so conserved that instead of the usual dry pot-roast it is moist and tender and so well worth the trouble4 ,peel and slice a good sized onion and brown in a round bottomed iron pot with a piece of beef suet4 ,wash a four or five pound piece of bottom round1 place in the pot without any water and brown quickly on all sides1 turning it without piercing with a fork4 ,when very brown add a small cup of water1 push it back and let simmer for one hour1 turning frequently4 ,season and cook for ten minutes longer1 then place it in a well-greased bag1 seal and put in a hot oven on a broiler1 adding about a cupful of the liquid in which it was cooking1 before sealing4 ,reduce the heat of the oven after ten minutes and cook an hour and a half to two hours according to size4 ,potatoes may be peeled and browned in the gravy left in the pot4 ,when done1 the liquid in the bag should be added to that in the pot and thickened for gravy1 first skimming off the fat if too rich4 ,rib ,roast of ,beef4--,grease the roast lightly with drippings or vegetable oil1 season with pepper1 but not with salt1 dust lightly with flour and place in well-greased bag1 seal1 and place in a hot oven1 at the end of fifteen minutes1 reduce the heat one-half and continue cooking for half an hour longer in case of a three pound roast or for a seven pound one1 a little over an hour4 ,roast ,round of ,beef in ,paper ,bag4--,get three or four pounds of beef from top round1 asking the butcher for a high chunky piece--not a slab--from the tenderest1 juiciest part4 ,have him tie it up securely and add a piece of suet4 ,well grease the bag inside4 ,season and flour the meat1 place a small piece of suet on top1 insert in bag1 fasten with paper clips1 and put on a broiler in a hot oven1 reducing the heat after about five minutes4 ,allow fifteen minutes for each pound4 ,it will be a rich brown on the outside but rare and juicy4 ,with an exceptionally sharp carving knife the meat should be cut in very thin1 appetizingly rare and tender slices4 ,this is a most economical and nutritious roast1 having no waste in bones and trimmings1 and if cut from good beef is as delicious as a porterhouse roast4 ,sauer ,braten4--,rub a solid piece of the round of beef with vinegar1 dust lightly with salt and pepper and a bit of bay leaf rubbed to a powder4 ,let the meat stand over night or twelve hours4 ,cut several slashes in the meat1 put in two small onions cut in quarters and two carrots cut in strips and the same amount of turnip4 ,dust a pinch of poultry seasoning or sweet herbs over4 ,lay three thin slices of salt pork in the well-greased paper bag1 add a half cupful boiling water and if there is room in the bag tuck in a few more carrots or onions4 ,seal and place in a very hot oven for eight minutes1 then reduce the heat at least half1 and cook about two hours4 ,have a dripping pan with an inch of water in it1 set under the oven rack so that if by any mischance the bag should burst1 nothing would be lost4 ,the steam from the water in the pan serves the same purpose as wetting the bag before filling1 keeping it from becoming too brittle4 ,two bags will be found better than one in this case4 ,beef ,steak4--,wipe the meat1 trim off extra fat and brush over with oil or butter4 ,season lightly with salt and pepper1 put in well-greased bag1 seal1 place on grid in very hot oven and cook from fifteen to eighteen minutes1 according to thickness of steak4 ,at the last1 pierce a few holes in the top of the bag1 if there is any doubt about the steak being sufficiently browned4 ,take up on hot platter and spread with parsley butter1 pouring any gravy remaining in the pan over the meat4 ,toledo ,beef ,steak4--,place a top sirloin steak in a wood cookery dish1 season with salt and pepper and place in bag4 ,seal and cook twenty minutes4 ,remove from the oven1 open the bag and turn the steak4 ,spread over the top a little dry mustard and season with salt1 pepper1 two tablespoonfuls of drawn butter and a large tablespoonful of ,worcestershire sauce4 ,place on the top grate of the oven without the bag1 and leave ten or fifteen minutes until crisp and brown4 ,stuffed ,roast ,beef or ,mock ,duck4--,take two flank steaks or one large round steak4 ,if the former1 sew together with coarse strong cotton1 leaving one side open like a bag to be filled with the dressing4 ,if the latter1 place on the meat board and spread with a dressing made from mashed potato1 well seasoned1 sweet potatoes sliced and seasoned1 or a forcemeat made from two cupfuls bread crumbs1 a quarter cup butter or vegetable oil1 in which a chopped onion has been cooked1 with salt1 pepper and cloves to season4 ,the ,germans like a half cupful of seeded raisins or chopped prunes added to this4 ,roll the meat about the filling and tie with strips of cotton cloth1 or if you are using the flank steak1 stuff the pocket and tie in shape4 ,butter the pocket or roll well on the outside1 slip into a large well-buttered bag1 add a tablespoonful of broth or hot water1 seal1 and cook in a hot oven ten minutes4 ,reduce the heat and cook forty or fifty minutes more according to weight of the steak4 ,a second bag over the first is advised here when the roll is heavy4 ,,chapter ,,xi4 ,,lamb ,,and ,,mutton4 ,,the paper bag seems made expressly for lamb and mutton cookery4 ,breast of ,lamb ,with ,tomato ,sauce4--,get three pounds breast of lamb1 boil until tender1 and slip out the bones4 ,this is best done the day before you are to bag it4 ,half an hour before serving1 egg1 crumb1 season and put in a well-greased bag4 ,seal and put in a very hot oven for twenty minutes4 ,serve with tomato sauce4 ,lamb ,chops4--,if you use the rib chops have them frenched1 saving the trimmings for the stock pot4 ,if you have the loin chops1 skewer to keep in shape4 ,season with salt and pepper and brush over with oil or melted butter4 ,put in a well-greased bag1 seal1 place on the grid shelf in a hot oven1 and cook for ten or fifteen minutes according to the thickness of the chop4 ,when done put on a hot platter and spread with parsley or mint butter4 ,lamb or ,mutton ,cutlets ,with ,tomatoes4--,cut the best end of the neck into neat cutlets1 flatten and trim4 ,season with salt and pepper1 brush with melted butter or oil1 sprinkle with mint or chopped parsley and chives1 and place in a buttered bag1 with a tablespoonful of tomato on each chop4 ,seal and cook in hot oven twelve or fifteen minutes4 ,lamb ,fry4--,wash thoroughly a pound and a half of lamb's fry and put in a pan of cold water4 ,simmer five minutes1 lift out and pat dry on a soft cloth4 ,divide in nice pieces1 dip in a batter made of one egg1 one tablespoonful of milk1 salt and pepper to season and flour to make of the consistency of cream4 ,arrange these pieces in a buttered bag4 ,seal and bake ten minutes4 ,serve with fried parsley4 ,lamb's ,kidney4--,skin1 split1 dip in butter and place on skewer4 ,dust with salt and pepper1 and place in buttered bag4 ,seal1 place in hot oven and cook eight minutes4 ,leg of ,mutton ,cooked in ,cider4--,buy the leg of mutton two or three days before you wish to serve it4 ,take off the woolly skin that has the strong taste on the outside and wipe carefully with a damp cloth4 ,then rub with a mixture of spices1 using half a teaspoonful each of cinnamon1 cloves1 allspice1 pepper and nutmeg4 ,rub thoroughly and hang the mutton in a cool place for two days2 then put in a well-greased bag1 adding four onions chopped fine1 a cupful seedless raisins and a cupful of sweet cider4 ,put in hot oven and bake half an hour1 then reduce the heat1 and cook an hour and a half4 ,serve with a hot cider sauce4 ,mutton ,chops and ,sausage4--,place two thick chops in a wooden dish with three links of sausage4 ,season lightly with salt and pepper1 lay two strips of bacon over the top of the chops and seal in bag4 ,bake from twenty minutes to half an hour in a moderate oven4 ,ragout of ,lamb4--,grease the bag well1 and lay in a layer of sliced raw potatoes1 seasoned lightly4 ,put on top of the potatoes a layer of meat1 seasoned with salt1 pepper and chopped parsley1 and lay thin slices of onion across meat4 ,add one-half cup canned tomato or tomato sauce1 cover the whole with another layer of sliced potato1 seal1 and bake thirty-five minutes4 ,you may use a wooden cooking dish here to advantage4 ,roast ,leg of ,lamb4--,trim nicely and rub over with oil1 dredge with a little flour and season with salt1 pepper and powdered mint4 ,seal and bake two hours4 ,serve with mint sauce4 ,a ,genuine ,irish ,stew4--,cut two pounds of chops from the best end of a neck of mutton1 and pare away nearly all the fat4 ,a portion of the breast may be cut into squares and used1 but a neck of mutton is the best joint for the purpose4 ,take as many potatoes as will amount after peeling to twice the weight of the meat4 ,slice them with eight large onions sliced4 ,put a layer of mixed potatoes and onions at the bottom of the buttered paper bag4 ,place the meat on this and season it plentifully with pepper and lightly with salt4 ,pack closely1 and cover the meat with another layer of potato and onion4 ,pour in as much water or stock as will moisten the topmost layer1 seal tightly1 and let the contents cook gently for two and a half hours4 ,you may use one of the large wooden cooking dishes here4 ,,chapter ,,xii4 ,,pork ,,in ,,varied ,,forms4 ,bacon and ,apples4--,,core1 but do not peel1 well flavored apples and cut in crosswise rings about a quarter of an inch thick4 ,lay on thin slices of streaky bacon in a well-buttered bag1 dust lightly with sugar1 seal and cook eight minutes in a hot oven4 ,bacon and ,bananas4--,peel firm bananas1 halve them lengthwise1 dust lightly with pepper and wrap each in a thin slice of streaky bacon4 ,put in a well-greased bag1 seal and cook in a hot oven ten minutes4 ,bacon and ,calf's ,liver4--,pour boiling water over thin slices of calf's liver and let stand ten minutes4 ,drain1 pat dry and dredge with flour1 seasoning with pepper and a little salt4 ,lay slices of bacon in a greased bag and on top put a layer of the liver1 seal and bake fifteen minutes4 ,serve on hot platter4 ,baked ,pork ,chops4--,season with salt and pepper1 then cover each side of the chops with a forcemeat made moist enough to stick to them4 ,place in a well-greased bag1 adding a spoonful of water1 seal and bake twenty-five minutes4 ,pork ,chops and ,sweet ,potatoes4--,select six sweet potatoes of uniform size4 ,peel1 cut in half lengthwise1 brush each piece all over with melted butter and dredge lightly with powdered sugar4 ,place in a thoroughly buttered bag flat side down4 ,on top of them put pork chops1 seasoned1 rolled in flour and from which the fat has been partly trimmed4 ,seal and bake in hot oven on broiler for twenty-five minutes4 ,pork chops cooked in this way are as tender as chicken1 not hard in fibre as they usually are when fried4 ,ham and ,scalloped ,potatoes4--,peel and slice potatoes very thin4 ,put a layer in the bottom of a buttered bag and on top of the potatoes a layer of raw ham sliced very thin1 and with the most of the fat trimmed off4 ,sprinkle with a little flour4 ,add little bits of butter rolled in flour and salt and pepper to season4 ,proceed in this way until the desired amount is obtained1 having the top layer of potatoes sprinkled with flour and bits of butter4 ,turn in enough sweet milk or cream to come even with the top layer1 and bake twenty minutes or until the potatoes are tender4 ,the trimmings from the fat of the ham can be used in place of the butter if preferred4 ,one of the wooden cooking dishes is convenient here4 ,ham1 ,spinach and ,lamb ,chops4--,place two or more slices of ham in a wood cookery dish4 ,spread over it the contents of a small can of spinach and on top of the spinach place ,frenched lamb chops4 ,put in greased paper bag1 and surround by six potatoes prepared for baking4 ,close the bag1 and bake #de minutes in a moderate oven4 ,this makes a very easy dinner--as the whole meal can be cooked in the oven without having to be watched--and the mistress of the house can be ready dressed to entertain guests without danger of spoiling her frock by spattering grease4 ,stuffed ,fresh ,ham or ,shoulder4--,have the knuckle and bone removed1 wash1 wipe dry1 season with salt and pepper and fill the bone space with a forcemeat to which apples or stewed prunes have been added4 ,sew or skewer into shape1 then lay skin side up in a large1 well-greased bag4 ,add a half cup of water or cider1 a few slices of onion1 seal and bake for fifteen minutes in a very hot oven1 then reduce the heat one-half and bake an hour4 ,roast ,loin of ,pork4--,sprinkle with salt and pepper1 dredge lightly with flour and put into a greased bag with a half cup of water or tomato4 ,seal and bake an hour and a half4 ,serve with apples baked in another bag4 ,roast ,spare-,rib4--,cut the skin of the spare-rib in checks1 season with salt and pepper and put in a well-greased bag surrounded by apples or sweet potatoes cut in halves1 and bake three-quarters of an hour4 ,baked ,sausage ,with ,apples4--,put links of sausage or sausage cakes in greased bag1 and surround with well flavored apples cored and cut in halves but not peeled4 ,stand the apples flesh side down4 ,seal and bake fifteen minutes4 ,baked ,sausage and ,potato4--,get the best country sausage meat and mould into a little roll4 ,dust lightly with flour and put into a well-greased bag4 ,peel enough potatoes to make a wall about the meat and cut them in halves4 ,they should stand with the cut side against the meat4 ,seal the bag and bake about thirty minutes until the potatoes are tender and brown and the sausage well done4 ,if desired1 use the drippings that come from the sausage as the foundation for a cream gravy to serve with the sausage or serve without4 ,sausage cooked in this way is also nice sliced cold and makes appetizing sandwiches for the school lunch basket4 ,baked ,sausage ,with ,toast4--,put a half dozen link sausages in a well-greased bag1 separating them by as many slices of bread cut the same height4 ,add a half cup of good brown sauce and a few mushrooms if desired4 ,seal and bake twelve minutes4 ,serve with the sauce and a little minced parsley sprinkled over the sausage4 ,baked ,sausage ,with ,tomatoes4--,put into the greased bag sausage cakes or links4 ,chop fine one small onion1 a teaspoonful of parsley and two tomatoes1 spread over the sausage1 seal and cook twenty minutes4 ,tenderloin of ,pork4--,get fat1 large tenderloins and have them split1 but leave connected down the side4 ,fill with a good forcemeat or potato dressing well seasoned1 skewer the edges together or tie with string1 put in well-greased bag adding a tablespoonful of water and bake twenty minutes4 ,serve with curried apples1 made in this way and baked in another bag at the same time4 ,peel and core the apples and fill the cavities with a mixture of curry powder1 grated cheese and fine breadcrumbs4 ,for eight apples use four tablespoonfuls and a half of curry powder and eight of the bread crumbs4 ,moisten the mixture with milk4 ,bag1 seal and bake4 ,these apples are nice served cold with cold roast pork4 ,,chapter ,,xiii4 ,,veal4 ,baked ,calf's ,liver4--,,one calf's liver washed and dried1 slashed and scored inside4 ,have bread dressing ready well seasoned with onions4 ,stuff the liver with this and tie with cord4 ,skewer to liver with toothpicks several pieces of bacon1 put a little hot water in the bag and bake at least one hour in a hot oven4 ,send to table hot1 with a parsley garnish4 ,calves' ,brains in ,tempting ,but ,inexpensive ,ways4--,carefully prepared few can tell the difference between sweetbreads and calves' brains though the housewife will appreciate the fact that sweetbreads cost about four times as much as the brains4 ,in whichever way one elects to cook the brains1 the preliminary treatment is the same4 ,parboil fifteen minutes in water1 to which has been added a teaspoonful of salt and a tablespoonful of vinegar4 ,after this1 let them lie in cold water a few moments1 then remove all membranes and dark streaks4 ,they are now ready to be cooked in any way preferred4 ,breaded ,brains4--,separate the lobes of a pair of brains that have been parboiled as directed4 ,then with a sharp knife split each division4 ,beat the yolk of an egg lightly1 thin slightly with cold water or milk1 dip the brains in this1 then into finely rolled crumbs4 ,put in a buttered bag and bake twenty minutes4 ,serve on a hot dish with a garnish of quarters of lemon that have been rolled in finely minced parsley4 ,sweetbreads4--,the initial treatment of sweetbreads1 when they come from the market1 is always the same4 ,parboil at once in salted water1 from fifteen to thirty minutes1 never allowing them to boil4 ,then plunge into ice water and lemon juice or vinegar 7a tablespoonful to a quart of water7 and leave for an hour to blanch and become firm4 ,after parboiling1 the little strings and membranes can be very readily removed4 ,now they are ready for the finishing culinary touch1 in anyway the cook may elect4 ,baked ,sweetbreads4--,sprinkle with salt and pepper1 roll in crumbs then beaten egg to which a spoonful of milk has been added1 then in crumbs again1 the last time having the crumbs well-buttered4 ,put in greased bag and bake half an hour in a moderately hot oven4 ,serve on toast with the brown gravy poured over the slices4 ,sweetbreads ,with ,bacon4--,slice sweetbreads1 roll in seasoned crumbs1 then in egg and again in crumbs4 ,put on a skewer1 alternating with slices of bacon cut thin1 put in a greased bag1 and bake twenty minutes in medium oven4 ,larded ,sweetbreads4--,lard the boiled sweetbreads with strips of bacon and lemon peel1 having the bacon in the centre and peel on the sides4 ,lay in paper bag with brown gravy to half cover1 and let them bake for an hour1 or until brown4 ,arrange on a hot dish1 thicken the gravy with a little flour and season with catsup1 lemon juice and spices to taste4 ,pour over the sweetbreads and serve with peas4 ,sweetbreads ,straight4--,parboil the sweetbreads1 take off the skins1 dust each sweetbread with salt and pepper very lightly and pour over each a tablespoonful of cream4 ,slip the sweetbreads into a thickly greased bag and cook in a moderate oven slowly for forty minutes4 ,serve on a hot dish with a border of asparagus or green peas4 ,vealettes4--,purchase veal cuts from the leg in slices as large as one's hand and about half an inch thick4 ,on each slice lay a large tablespoonful of dressing made from seasoned bread crumbs1 a beaten egg and a tablespoonful of melted butter4 ,roll up the slices1 pinning with toothpicks to keep the dressing in4 ,put in a well-greased bag1 seal and bake about three-quarters of an hour4 ,when done1 thicken the gravy1 pour over the veal and serve on a hot platter4 ,a variation in vealettes is made by getting from the butcher two slices of veal and a slice of ham the same size4 ,put together like a sandwich with the ham in the center and skewer together4 ,trim the edges evenly and bake in a bag4 ,when the veal is done take up on a hot platter1 thicken the drippings remaining in the bag1 adding enough hot water to make a good consistency4 ,veal ,loaf4--,mince three pounds raw lean veal and a quarter pound of fine fat pork1 salt or fresh4 ,season with half an onion1 grated fine1 a tablespoonful of salt1 a half teaspoonful of pepper1 a half teaspoonful powdered thyme1 quarter of a spoonful sweet marjoram1 the same amount ,summer savory and a saltspoonful celery salt4 ,next mix in two-thirds of a cup of rolled cracker crumbs1 a scant cupful veal gravy or hot milk1 the yolk of one egg and the whites of two beaten together until light4 ,mix thoroughly and form into a compact loaf4 ,roll it until coated in yolks of the two eggs left over1 then in sifted cracker or bread crumbs1 and put in buttered bag and bake in a moderate oven4 ,roast two hours and serve cold1 cut in very thin slices4 ,shoulder of ,veal ,stuffed and ,braised4--,buy a shoulder of veal and ask the butcher to bone it and send the bones with the meat4 ,cover the bones with cold water and when it comes to a boil1 skim1 then add a little onion and carrot1 a few seasoning herbs and any spices desired4 ,simmer gently for an hour or so until you have a pint of stock4 ,to make the stuffing1 take a stale loaf1 cut off the crust and soak in a little cold water until soft4 ,rub the crumb of the loaf as fine as possible in the hands1 then add to the soaked and softened crust4 ,chop a half cupful of suet fine1 put into a frying pan a tablespoonful of the suet1 and when hot add an onion chopped fine4 ,cook until brown1 then add to the bread with regular poultry seasoning or else salt1 pepper and a bit of thyme4 ,mix well and stuff the cavity in the shoulder1 then pull the flaps of the meat over and sew up4 ,put the rest of the suet in the frying pan1 and having dusted the meat with flour1 salt1 pepper and a sprinkling of sugar1 brown on all sides in the fat4 ,into the bottom of the bag put a layer of thin sliced onion and carrot1 a bit of bay leaf and sprigs of parsley1 and on this lay the meat4 ,add two or three cloves1 pour the hot stock around it1 cover closely and braise in a hot oven for two and a half hours4 ,,chapter ,,xiv4 ,,sauces ,,and ,,gravies4 ,bignon's ,sauce4--,,this is a delightful appetizer with meats cold or hot1 or with fish4 ,chop fine equal parts1 say one tablespoonful of each1 capers1 parsley1 chives1 gherkins1 tarragon and green ,chili peppers4 ,mix together2 season with salt1 pepper and cayenne and cover with tarragon vinegar2 let it stand an hour and add three tablespoonfuls of oil and a teaspoonful of ,french mustard4 ,bread ,sauce4--,mince an onion and boil in milk until soft4 ,then strain the milk over one cupful of grated bread crumbs and stand aside1 closely covered1 for an hour4 ,add the minced onion1 two tablespoonfuls of butter1 pepper1 salt and a bit of mace to season4 ,set over the fire1 boil up and serve with roasted or broiled birds4 ,brown ,sauce4--,the formula for this is the same as for the white sauce1 except that the butter and fat are browned before the flour is added1 or browned flour is used for thickening4 ,use a little more flour proportionately1 in a brown sauce1 as the browning destroys1 in a measure1 the thickening qualities of the flour4 ,reduce with brown stock or water4 ,with this as foundation1 any number of palatable sauces can be invented which will be found useful in disposing of many odds and ends of vegetables1 cold meats and left-over fish1 that might otherwise go begging4 ,celery ,sauce4--,prepare a smooth1 white sauce by blending over the fire two tablespoonfuls each butter1 and flour1 then reducing with a pint of warm milk4 ,add a dozen stalks of celery that have been minced fine and cooked tender in just enough water to cover4 ,cook two minutes1 season with salt and pepper and serve with boiled fowl4 ,currant ,jelly ,sauce4--,this makes a delicious addition to roast venison or mutton4 ,cook together in a saucepan one tablespoonful butter and a teaspoonful minced onion4 ,when the onion is lightly colored1 7not blackened7 add a teaspoonful of flour and stir until smooth4 ,add gradually a half cupful stock1 stirring all the time1 and when it boils up add a bit of bay leaf1 a teaspoonful vinegar1 a half teaspoonful salt1 and eighth teaspoonful pepper1 one clove1 and a tablespoonful of currant jelly4 ,simmer five minutes1 strain and serve hot4 ,curry ,sauce4--,this is nice with any delicate meat or fish or can be poured over boiled rice for a side dish4 ,put two tablespoonfuls butter in a saucepan1 then stir into it two tablespoonfuls flour4 ,add a scant tablespoonful curry powder and a teaspoonful onion juice1 and cook a moment or two1 but do not allow them to brown4 ,stir in gradually one cupful milk and cook until smooth and thickened4 ,add a cup of cream1 season with salt and just before serving1 add1 if you like1 a hard boiled egg chopped fine4 ,hollandaise ,sauce4--,put one-half cup of butter into a bowl of cold water and wash it to take out the salt4 ,divide it into three parts and put one-third into the top of a double boiler with the yolks of two eggs and a tablespoon of lemon juice4 ,stir and cook until the butter melts1 add another piece of butter and continue stirring4 ,as the sauce thickens stir in the last piece1 add one-third cup of boiling water1 a speck of cayenne and a saltspoon of salt and cook one minute4 ,horseradish ,sauce4--,put a saucepan over the fire with a tablespoonful of butter and a half tablespoonful of flour4 ,stir and cook two minutes1 then add a half cupful of strained soup stock and a half cupful of milk1 six whole peppers1 a bit of bay leaf and an even half teaspoonful of salt4 ,cook five minutes1 remove bay leaf and peppers1 and add three tablespoonfuls grated horseradish4 ,cook two minutes and serve4 ,maitre d',hotel ,butter4--,to make it1 rub a quarter cupful of butter to a cream1 add a half teaspoonful of salt1 a good dash of pepper1 white or paprika1 a tablespoonful of fine chopped parsley and a tablespoonful of lemon juice4 ,if you are partial to nutmeg1 a grating of that is sometimes added4 ,mexican ,sauce4--,take four large tomatoes or the equivalent in canned1 three green peppers and one onion4 ,chop pepper and onion in a wooden bowl1 add the tomato and salt and pepper to season4 ,to one-half cupful of vinegar1 add the drippings from four slices fried bacon1 pour over the chopped vegetables and serve in individual salad dishes as an accompaniment to meats4 ,mint ,sauce for ,roast ,lamb4--,put one cup of vinegar and one rounding tablespoon of sugar together and stir in one-quarter cup of finely minced mint4 ,let stand fifteen minutes before it is served4 ,french ,mustard ,sauce1 ,creole ,style4--,work together three tablespoonfuls mustard and one cupful sugar1 then beat in one egg until smooth4 ,add one cupful of vinegar a little at a time1 set over the fire and cook three or four minutes stirring constantly4 ,when cold add one tablespoonful olive oil beating all well together4 ,an ,excellent ,mustard ,sauce for ,cold ,meat4--,two teaspoonfuls flour1 one teaspoonful sugar1 one teaspoonful mustard1 a little pepper and salt4 ,mash all together1 add boiling water1 to make thick paste4 ,beat constantly till lumps are all out4 ,add sufficient vinegar to make it thinner4 ,be sure the water is boiling4 ,onion ,sauce4--,prepare a smooth white sauce by blending over the fire two tablespoonfuls of butter and a tablespoonful and a half of flour4 ,when bubbly1 turn in two cupfuls of hot milk1 and stir until smooth and thickened4 ,add two large boiled onions minced fine1 cook a moment1 season with salt and pepper and serve with poultry or boiled veal4 ,spanish ,sauce4--,for veal1 lamb or mutton chops1 broiled or fried fish1 chicken1 etc4 ,one large onion1 one full section of garlic1 one-half large sweet1 green or red pepper4 ,put in two tablespoonfuls of butter1 one teaspoonful of olive or vegetable oil4 ,when effervescing stops add a half teaspoonful of salt1 and the onion1 garlic and green pepper which has been finely grated4 ,when this begins to brown1 giving it time to cook rather well1 add four good sized tomatoes1 skinned and chopped1 or the thick part of one can of tomatoes4 ,let all simmer for fifteen to twenty minutes with occasional stirring to prevent burning4 ,add salt and pepper1 paprika1 or cayenne to taste1 two tablespoonfuls tomato ketchup and one dessertspoonful ,worcestershire ,sauce1 before taking off fire4 ,it should be the consistency of good cream4 ,if too thin1 cook down1 or if too thick add a sufficient amount of boiling water4 ,use red pepper as a seasoning4 ,thick ,tomato ,sauce4--,blend over the fire two tablespoonfuls of melted butter and two tablespoonfuls of flour2 add a little at a time1 and stirring all the while1 one large cupful of tomato juice4 ,stir until the mixture thickens2 then season to taste with sugar1 salt and cayenne pepper4 ,the seasoning may sometimes be varied by adding a little chopped parsley or chopped onion or even both4 ,for a thinner tomato sauce--use but one tablespoonful of butter and one of flour to each cupful of liquor4 ,sauce ,tartare4--,make first a good mayonnaise1 then finish with the addition of a tablespoonful each of chopped gherkins1 olives1 parsley and capers2 mix together in a bowl a half teaspoonful of salt1 a half teaspoonful mustard1 a half teaspoonful of powdered sugar and a half saltspoonful of pepper2 add the yolks of two raw eggs that have been in the ice box long enough to be as cold as possible and beat lightly2 measure out a half cupful of olive oil and have this cold also2 add the oil slowly at first1 then as it begins to thicken it can be poured in more rapidly4 ,when quite thick1 add three tablespoonfuls of vinegar1 then the chopped ingredients4 ,this will keep several weeks4 ,tarragon vinegar may be used in place of the cider vinegar if preferred4 ,,chapter ,,xv4 ,,recooked ,,dishes4 ,beef ,steak ,left ,overs4--,,mince fine and for each cup of meat add a tablespoonful of chopped ham and half as much bread crumbs as you have meat4 ,moisten the crumbs with a little hot milk and add to the meat4 ,season highly with salt1 pepper and chopped parsley or substitute a little sage or onion juice for the parsley4 ,beat one egg light and add to the other ingredients4 ,make into a brick shaped loaf1 grease over with warmed butter or oil1 put in paper bag also greased4 ,seal and bake twenty-five minutes4 ,dish on a hot platter1 pour tomato sauce about it or serve with horse radish sauce4 ,chicken ,croquettes4--,to one solid cupful of meat chopped as fine as powder1 add one half teaspoonful of salt1 and a half saltspoonful of white pepper4 ,make a pint of thick cream sauce1 allowing to two level tablespoonfuls of butter1 two heaping tablespoonfuls of cornstarch cooked together diluted with a pint of hot milk or cream and stirred and cooked until smooth and thick4 ,season with salt and pepper and add enough to the chicken to make stiff enough to handle when cold4 ,when cold shape into balls1 roll in fine1 dry bread crumbs and beaten egg diluted with a little water1 then crumb again and place in well-greased bag4 ,seal and cook ten minutes4 ,mock ,fried ,oysters4--,to two cupfuls cold boiled rice1 add one tin of sardines1 from which all bone and skin have been removed4 ,roll this coarse paste into flat1 circular cakes1 put into well-greased bag and bake fifteen minutes in moderate oven4 ,turkey ,croquettes4--,chop the fragments of turkey or other left over meats very fine1 adding for seasoning a small portion of bologna1 ham or tongue together with a bit of fine minced onion or onion juice1 salt1 pepper and parsley4 ,make a thick cream sauce1 allowing for a pint of the chopped and seasoned meat the following portions3 ,put into a saucepan a heaping tablespoonful butter and two level tablespoonfuls of flour4 ,as soon as blended1 pour in a cupful of hot milk stirring until thick and smooth4 ,salt to taste4 ,add the meat and beat until well mixed4 ,season more highly if desired1 then set away in a cold place until cold and stiffened4 ,form into cones4 ,dip in beaten egg1 roll in fine crumbs and place in a cold place again until quite dry4 ,bake in well-greased bag and stick a little sprig of parsley in the end of each cone before serving4 ,edinboro ,hot ,pot4--,you will need for this one pound of cold meat sliced and browned in sweet drippings1 one large onion sliced and browned in the same drippings1 a half tin of tomatoes1 a half dozen cold boiled or baked potatoes sliced and a little good stock made from the bones and seasoning4 ,put a layer of meat in the well-greased bag or in one of the oval wood cookery dishes made specially for the purpose4 ,on top of the meat put some of the onions1 tomatoes and potatoes4 ,season with salt1 pepper and butter or vegetable shortening and pour over all about a cupful of good stock4 ,seal the bag and bake for a half hour in a moderate oven4 ,individual ,meat ,pies4--,chop fine any cold cooked meat4 ,season highly with mustard1 pepper sauce and catsup1 salt and pepper2 add one egg2 moisten with liquor of oysters4 ,make a rich biscuit crust1 roll out to a quarter of an inch thickness1 and cut in squares4 ,fill half of each square with one tablespoonful of the prepared meat4 ,fold remaining half of square over1 first moistening edges with oyster liquor1 and press closely together4 ,put in buttered bag and bake twenty minutes in hot oven1 reducing the heat after the first ten minutes4 ,english ,pasties4--,cut any cold meat up into small pieces1 add a cupful of sliced potatoes1 raw1 and an onion chopped fine1 some parsley and pepper and salt to taste4 ,stew this until the potato is done and thicken with flour rubbed in butter4 ,make a crust of flour and salt1 using chopped suet and butter in equal quantities for shortening and a teaspoonful of baking powder to each quart of flour4 ,roll the crust out thin and cut into large discs--the cover of a two quart pail makes a good pastie cutter4 ,put two large spoonfuls of the meat mixture on the crust and roll over1 pinching edges together like a fruit turnover4 ,bag and bake one-half hour in a hot oven4 ,if there is any of the meat gravy left serve it with the pasties4 ,olla ,podrida ,pie4--,grease one of the oval wood dishes and line with a crust about a quarter of an inch thick4 ,fill with meat scraps of any sort cut small and heated together in a little stock or gravy1 well seasoned with tomato and powdered herbs4 ,small leftovers of any vegetable1 peas1 corn or cauliflower may also be minced and added with good effect4 ,cover with strips of good paste lattice fashion1 slip into a well-greased bag and cook half an hour in a moderate oven4 ,oyster ,bundles4--,cut generous1 uniform slices of cold turkey or veal1 lay a slice of bacon on each1 then an oyster on each slice of the bacon4 ,roll the three together1 fasten with tooth picks and put in buttered bag4 ,bake fifteen minutes and serve with potatoes baked in another bag4 ,,chapter ,,xvi4 ,,cheese ,,and ,,egg ,,dishes4 ,cheese ,ball ,with ,tomato ,sauce4--,,mix together two cupfuls grated cheese1 a cupful of fine bread crumbs1 a quarter teaspoonful of salt and a few grains of cayenne4 ,then add two eggs beaten stiff1 shape in small balls1 roll in crushed cracker crumbs and lay in well-buttered bag4 ,bake ten minutes and serve on triangles of buttered toast with tomato sauce4 ,cheese ,fritters to ,serve ,with the ,salad ,course4--,beat two eggs1 season with salt1 pepper and a suspicion of mustard and then lay in this seasoned egg as many thin slices of ,american cheese as it will hold4 ,have ready tart apples cored and sliced crosswise without peeling4 ,put a slice of cheese between two rounds of apple1 sandwich fashion1 dip the sandwiches in the egg1 lay in a well-greased paper bag seal and cook ten minutes4 ,serve very hot4 ,pepper ,cheese4--,take green peppers1 scorch slightly in hot oven or over the coals1 then remove the outer skin with a sharp knife4 ,split the peppers1 remove the seeds1 and put in their place a small roll of cream cheese4 ,roll up again1 skewer together with a wooden tooth-pick1 dip in beaten egg and cracker crumbs and put in well-buttered bag4 ,seal and bake fifteen minutes in hot oven4 ,cheese ,ramekins4--,roll out a sheet of pie crust and sprinkle liberally with grated cheese4 ,roll up and roll out again4 ,sprinkle on more cheese and repeat the rolling4 ,stamp out with a biscuit cutter 7the pastry should be about a quarter of an inch thick71 put in buttered bag and bake in a hot oven4 ,when done1 dip both sides in melted butter and serve hot4 ,cheese and ,eggs4--,butter the bottom of a baking dish and cover with slices of rich cheese4 ,break several whole eggs over the cheese1 taking care that the whites and yolks do not become separated4 ,season with salt and pepper1 and pour over all a rich cream1 a half tablespoonful to each egg4 ,baked ,eggs4--,butter little casseroles or gem pans1 and drop an egg in each4 ,season with salt and pepper and put a little cream on the top of each egg4 ,put in bag1 seal and bake five minutes4 ,these are exceedingly delicate1 as the steam being retained they bake quickly1 yet do not become hard4 ,set each on a plate for serving4 ,baked ,eggs ,with ,cheese4--,break into a buttered pan the number of eggs required4 ,pour over each one tablespoon of rich1 sweet cream1 sprinkle over all a thin layer of grated cheese and a few fine rolled crumbs4 ,season with salt and pepper1 put in bag1 seal1 and bake about six minutes4 ,a ,paper ,bag ,omelette4--,beat two eggs for about five minutes4 ,add a dash of salt and pepper and a heaping teaspoonful of flour4 ,beat again until flour is well mixed in and add a small cupful of milk4 ,put a tablespoonful of minced breakfast bacon into a pie tin1 when quite hot pour egg mixture over it4 ,put in paper bag1 seal1 and bake a delicate brown in a quick oven4 ,cut in squares and serve immediately4 ,cheese ,omelette4--,a savory of cheese omelette may be made from one egg if the following recipe is used4 ,soak one small cupful grated bread crumbs in two cupfuls of sweet milk into which a pinch of soda has been dissolved4 ,beat one egg very light and add to the softened bread4 ,stir in one teaspoonful of melted butter and a dash of cayenne4 ,beat the whole well1 add a small cupful grated cheese and a teaspoonful of salt4 ,beat again1 turn into a buttered bag1 bake twenty minutes and serve at once4 ,swiss ,eggs4--,for ,swiss eggs spread the bottom of a bag with two ounces of fine ,american cheese4 ,place four eggs on the cheese1 taking care that the yolks are not broken4 ,season with pepper and salt4 ,pour around the eggs two tablespoonfuls of rich cream and cover the top with grated cheese4 ,put in bag1 seal and bake for ten minutes4 ,garnish with parsley and serve with fingers of crisp toast4 ,eggs in ,tomato ,cups4--,cut fresh tomatoes in half and scoop out part of the interior4 ,fry the tomato cups until half done4 ,then break into each of them an egg4 ,put then in a buttered bag1 seal and cook ten minutes4 ,the tops of the eggs may be sprinkled with minced ham or grated cheese1 or they may be served plain4 ,season and serve hot4 ,,chapter ,,xvii4 ,,vegetables4 ,,while no claim is made that all vegetables are improved through paper bag cookery1 experiments prove that quite a number can be successfully cooked by the paper bag process4 ,vegetables of strong flavor as a rule are best cooked in a large quantity of water and are not recommended for paper bag cookery2 only the more delicate vegetables that need to have their flavors conserved4 ,dried peas1 lentils and beans are excellent cooked in paper bags but require a longer preliminary soaking than is usual with other methods of cooking4 ,asparagus4--,trim and scrape as for boiling2 wash very clean4 ,tie in bundles and put into a buttered bag with a little salt and a quarter cupful of water4 ,seal and cook from thirty-five to forty minutes in a hot oven4 ,asparagus ,with ,cheese4--,boil two bunches of asparagus twelve minutes in salted water4 ,drain1 but save the water4 ,put the asparagus in a buttered bag or in one of the oval wooden dishes1 scattering grated ,swiss or ,parmesan cheese between the layers4 ,turn over all a cup of the water in which the asparagus was boiled1 sprinkle the top of the scallop with a little cheese and a few buttered bread crumbs4 ,seal the bag and cook fifteen minutes in a moderate oven4 ,lima ,beans4--,add to a quart of shelled ,lima beans three tablespoonfuls of butter or vegetable oil1 a quarter pound of diced bacon or ham1 a little minced parsley or other seasoning herbs1 and a teaspoonful of flour4 ,put in a greased bag with a cupful of water1 seal and cook an hour in a moderate oven4 ,string ,beans1 ,oriental ,style4--,string the beans1 cut in two lengthwise1 then break in inch pieces4 ,to every pint of beans1 which should be young and tender1 allow one cupful boiling water1 two tablespoonfuls vegetable oil1 one small onion sliced1 and a half cupful tomato4 ,salt and pepper to taste4 ,put all in greased paper bag and cook forty-five minutes4 ,a wooden cookery dish can be employed to advantage4 ,boston ,baked ,bean ,cakes4--,these are made of left-over baked beans4 ,heat with a little water to moisten1 rub through a colander1 season with salt1 pepper and mustard4 ,put a tablespoonful of pork drippings or butter in a frying pan1 and cook in it1 when hot1 a tablespoonful of minced onion1 taking care not to let it blacken4 ,add to the beans1 make into cakes and lay in well-greased bag4 ,cook twenty minutes and serve with tomato sauce4 ,bean ,croquettes4--,soak one pint white pea beans or the little brown ,mexican frijoles over night in cold water4 ,in the morning cook until soft in water to which a saltspoonful of soda has been added1 changing the water after it first comes to a boil4 ,rub through a colander1 then add to the pulp one cup grated bread crumbs1 one tablespoonful minced parsley1 two tablespoonfuls melted butter1 two eggs well beaten1 one small onion grated and salt and pepper to season4 ,mix thoroughly1 shape into cylinders1 dip in beaten egg1 then in cracker dust and put in buttered bag4 ,seal and cook ten minutes in hot oven4 ,german ,cabbage4--,take two small hard heads of red cabbage and cut in slices half an inch thick1 discarding the hard stalk and veins4 ,put onto a greased wooden cookery bowl two rounding tablespoonfuls of melted butter or vegetable oil1 then add the cabbage1 sprinkle with a level teaspoonful of salt1 three tablespoonfuls of vinegar and one onion chopped fine4 ,put in bag1 seal1 and put in oven4 ,bake one hour with only one burner on after the first ten minutes4 ,cabbage ,hot ,slaw4--,chop a small hard head of cabbage fine and salt it lightly4 ,let stand half an hour then put in wooden bowl with two tablespoonfuls of butter4 ,put in bag1 seal1 and cook slowly in the oven for twenty minutes4 ,no water is necessary1 as the salt will draw out the juices of the cabbage so it will have moisture enough4 ,at the end of twenty minutes take up with a hot dish1 add a teaspoonful of flour that has been stirred in a little cold water1 then cooked until thick with a half cupful of cream4 ,lastly1 add one tablespoonful of pure vinegar and serve at once4 ,carrots4--,wash and scrape a half dozen tender carrots4 ,slice thin and season with salt1 pepper and a good tablespoonful of butter4 ,add a half cupful good stock1 put in a well-greased bag1 seal and cook thirty-five minutes4 ,carrot ,saute4--,scrape and cook young carrots in boiling salted water until tender4 ,cut in halves lengthwise1 roll in fine cracker crumbs1 then in egg and cracker again1 and put in well-greased bag4 ,bake fifteen minutes1 sprinkle with fine chopped parsley and serve very hot4 ,stuffed ,eggplant4--,select purple fruit and of small size4 ,halve them1 sprinkle them with salt1 turn them cut side down on a fine sieve1 put a heavy plate on them and let them drain for an hour4 ,wipe dry1 take from each a tablespoonful of the center1 chop it fine and for each tablespoonful allow the same amount of bread crumbs1 a teaspoonful of chopped onions1 olives and vegetable oil1 with a little salt and a dusting of paprika4 ,mound this dressing on each half1 arrange the halves in a buttered bag1 pour in water to the depth of an inch1 add a generous piece of butter1 salt and pepper1 and place the bag in a hot oven2 twenty minutes should be sufficiently long to cook the eggplant thoroughly4 ,lentil ,cutlets4--,soak one cupful dried lentils all night with a cupful dried lima beans4 ,in the morning drain1 add two quarts of water1 a stalk of celery and half an onion sliced4 ,cook until soft1 remove the seasonings and rub through a puree sieve4 ,add one cupful stale bread crumbs1 one beaten egg1 the juice of a half lemon and seasonings to taste4 ,melt a heaping tablespoonful of butter in a small saucepan1 add to it a tablespoonful flour and pour on1 when blended1 a third of a cup of milk4 ,let the mixture cook until thick and smooth1 then add to the lentil mixture and set aside to cool4 ,shape into small cutlets1 dip in beaten egg1 then in fine cracker crumb1 put in a well-buttered bag and bake twenty minutes4 ,serve with a tomato sauce4 ,mushrooms4--,choose fine fat mushrooms1 cut the stem close1 peel and wipe delicately with a damp cloth4 ,sprinkle lightly with salt and lay in a well-greased bag together with a big tablespoonful of butter rolled in flour and a half cupful of rich cream4 ,seal and cook twelve minutes in a hot oven4 ,baked ,onions4--,parboil for fifteen minutes ,bermuda or ,spanish onions1 chill in cold water1 then if very large cut in halves1 otherwise1 cut a little wedge out of the hearts and fill the cavity with butter or vegetable oil4 ,put in the well-greased bag1 adding a little water and more butter or oil1 seal and cook twenty minutes4 ,stuffed ,baked ,onions4--,the next time you have a roast leg of lamb or mutton1 try baked onions prepared in this way as an accompaniment3 ,take large onions1 preferably ,spanish or ,bermudas1 peel1 cut a slice from the top of each1 and with a small spoon scoop out about half the pulp4 ,put this in a dish1 mix with it an equal quantity of bread crumbs1 well flavored with chopped parsley1 sweet marjoram1 salt and pepper4 ,moisten the whole lightly with cream and a little melted butter2 mix well1 fill the onion cavities with the stuffing1 crown with a slice of bacon for a cover1 put in a bag and bake one hour in a moderate oven4 ,onions ,with ,cheese4--,skin large ,spanish onions and boil until quite soft4 ,press through a sieve and put into a well-buttered wooden baking dish4 ,season with salt1 pepper and plenty of butter1 add a little stock or milk1 grate a little cheese over them1 put in bag and bake to a golden brown4 ,parsnips4--,scrape and parboil some parsnips4 ,cut in two lengthwise4 ,season with pepper and salt1 roll in melted butter1 dripping or olive oil4 ,flour again and place in a well-greased paper bag4 ,seal up and bake in a hot oven on a wire rack for half an hour4 ,they should be a golden brown4 ,green ,peas4--,shell the peas1 put into a well-buttered bag with a little salt to season1 a little sprig of green mint and a half cupful of water4 ,seal and cook twenty-five minutes4 ,slit open the bag1 pour its contents into a hot dish1 season well with butter and serve4 ,stuffed ,peppers4--,in preparing peppers for stuffing1 select those of uniform size1 wash and plunge in boiling water for about ten minutes2 then drop into cold water to keep them green2 cut off the stem ends and scoop out the seeds and inside of the peppers2 fill with any of the following stuffings or a combination of your own devising4 ,stuffing ,no4 #a4 ,wash half a cup of rice2 cover with boiling water and cook rapidly for ten minutes2 then turn into a sieve to drain4 ,peel three large tomatoes1 removing the seeds and cutting the pulp in small pieces4 ,when fresh tomatoes are out of season1 their equivalent in canned may be used4 ,mix the rice and tomatoes together2 add two tablespoonfuls of olive oil or melted butter and season with salt4 ,fill the drained peppers with the mixture1 sprinkling a few buttered crumbs over the top and replace the covers4 ,oil the peppers on the outside1 and set in a buttered bag4 ,turn enough stock into the bag to come half way up the sides of the peppers 7if you have no stock use hot water in which a tablespoonful of kitchen bouquet has been dissolved and several slices of onion and carrot added71 and bake in a moderate oven three-quarters of an hour4 ,rice that has been left over from dinner may be used1 leaving the tomatoes out and seasoning with chopped celery1 parsley1 salt and pepper4 ,when done1 dish on a hot platter and pour a rich brown sauce over them1 scattering a little minced parsley over the top4 ,a wooden cookery dish is advised here4 ,stuffing ,no4 #b4 ,for eight good sized peppers take a pint of chopped meat1 veal or chicken1 or veal mixed with sausage1 a cupful of soft bread crumbs and a cup of stock1 gravy or water in which a spoonful of beef extract has been dissolved4 ,season with an even teaspoonful each of salt and pepper and half teaspoonful each summer savory1 thyme and sage4 ,mix well1 fill the peppers1 sprinkle fine buttered bread crumbs over them at the end where the stuffing is exposed1 put in a buttered bag and bake until well browned4 ,this will take about a quarter of an hour4 ,serve with chicken or roast beef1 and with or without a sauce4 ,peppers ,with ,creamed ,fish4--,parboil the peppers ten minutes1 then fill with creamed fish of any kind1 which may be seasoned with a tablespoonful of sherry4 ,then sprinkle with a layer of fine crumbs1 dot with butter1 bag1 and brown lightly in a quick oven4 ,creamed carrots1 cauliflower1 sprouts1 and many other vegetables may be baked in the pepper cups and served either as a vegetable or an entree4 ,filled with potatoes au gratin and browned they are a delicious accompaniment for chops and steaks4 ,baked ,irish ,potatoes4--,scrub thoroughly and rinse as many good sized potatoes as will be required4 ,make a few slits in them but do not peel4 ,place in the paper bag with a tablespoonful of water1 close tightly and cook from thirty-five to fifty minutes1 according to size4 ,baked ,potatoes ,without ,their ,coats or ,jackets4--,select as many potatoes of the same size as desired4 ,peel and let them stand in salted1 cold water for ten minutes4 ,then drain without drying and place in a greased bag1--bacon fat is good for these potatoes--and cook in a hot oven1 without disturbing1 for forty-five minutes if small1 one hour1 if large4 ,they will have a crisp1 brown coat1 every part of which can be eaten4 ,potatoes en ,surprise4--,choose potatoes of smooth shape1 not too large and of even size4 ,scrape out from the top of each a space large enough to hold the yolk of an egg4 ,salt and pepper the nest1 drop in a tiny bit of butter1 then the egg yolk1 follow with a thin slice of bacon just large enough to cover the egg and set in greased paper bag4 ,if necessary to keep them upright cut a thin slice from the bottom of each potato1 add a spoonful of cold water1 seal1 set in a hot oven and cook for thirty minutes4 ,potatoes ,farci4--,a new and very delicious way of serving stuffed potatoes is as follows3 ,wash large potatoes and bake in bag until nearly done2 take from the oven and nearly cut off one end1 leaving the skin for a hinge and a bit of potato for a lid4 ,pull out the undone heart with a fork and in its place lay shavings of smoked bacon1 peppered and tightly rolled after having been laid for an instant on a hot frying pan2 close the potato and set in the oven to finish cooking4 ,sauer ,kraut4--,put enough to serve six people in one of the largest size wood cookery dishes1 salt and season to taste1 add a half cupful of water1 put in bag1 seal1 and bake one hour in moderate oven4 ,waldorf ,sauer ,kraut4--,soak the sauer kraut in cold water until just palatably salt4 ,put into greased paper bag on a wooden cookery dish with a little bacon1 pickled pork or sausage1 add a half cupful of hot water and cook about twenty minutes4 ,drain1 put in a hot dish with or without the meat as desired and serve4 ,when boiled sauer kraut is cold it may be chopped and reheated in a buttered bag with butter1 gravy or a white sauce4 ,sweet ,potatoes and ,bacon4--,peel boiled sweet potatoes1 fasten a slice of bacon around each1 using a wooden tooth pick to hold in place4 ,put in buttered bag with a spoonful of water1 and bake ten minutes4 ,sweet ,potato ,straws4--,cut potatoes in slices lengthwise1 peel1 then cut into straws4 ,dip in bacon fat or melted butter1 put in buttered bag1 seal1 and cook fifteen minutes4 ,take out on soft paper to absorb any grease1 dust lightly with salt and serve4 ,sweet ,potato en ,brochette4--,peel and cut in half inch1 uniform slices4 ,put on skewers in groups of four1 place in boiling water and parboil ten minutes4 ,drain1 brush over with vegetable oil1 sprinkle with brown sugar1 put in greased bag and bake twenty minutes in moderate oven4 ,spinach4--,pick over carefully1 thoroughly wash1 then put into a bag1 leaving the vegetable quite damp4 ,add a little salt1 seal and cook thirty minutes4 ,before lifting the bag from the oven slide a pan under it1 and prick the bottom of the bag so the water will drain out4 ,dish1 adding butter to season and serve4 ,summer ,squash in ,butter4--,cut into narrow strips and season with salt and pepper4 ,put into well-greased bag1 add a generous lump of butter and cook about half an hour4 ,stuffed ,summer ,squash4--,boil in lightly salted water until tender4 ,cut off the top and scoop out the inside4 ,mix well with seasoned and buttered crumbs1 chopped onion and grated cheese4 ,fill the shell1 sprinkle the top with buttered crumbs1 put in bag and bake until brown4 ,stuffed ,tomatoes ,with ,cream4--,mix together three-quarters of a cupful of cold-chopped chicken or veal1 three tablespoonfuls of soft bread crumbs1 a tablespoonful of melted butter1 one teaspoonful of chopped parsley1 half a teaspoonful of salt and quarter teaspoonful of paprika4 ,wash and wipe six medium-sized tomatoes1 take a small piece from the stem end1 carefully remove a portion of the pulp1 and fill the hole with the stuffing2 place in a buttered bag and cook for thirty minutes in a moderate oven4 ,remove to a hot platter1 whip three tablespoonfuls of rich cream1 add to it two tablespoonfuls of melted butter1 and pour a small portion over each tomato4 ,turnips4--,peel and slice your turnips and put them in a well-greased bag with a light seasoning of salt1 a lump of butter barely dusted with flour1 and enough thin stock to half cover them4 ,seal and cook in a moderate oven for an hour more or less according to the tenderness of the vegetable4 ,empty into a hot dish and if not rich enough add more butter1 and dust with black pepper and salt4 ,turnip ,balls4--,peel fine grained turnips1 then cut into balls1 using a vegetable scoop4 ,put into a well-greased bag with a light seasoning of salt1 a little sugar1 a dusting of pepper1 a tablespoonful of butter or vegetable oil and a quarter cupful of hot water1 seal1 and cook half an hour until tender1 but not brown4 ,take up1 add a half cupful hot cream sauce1 stir lightly in it1 sprinkle with minced parsley and serve very hot4 ,stuffed ,vine ,leaves or ,dolmas4--,choose tender vine leaves and scald them1 after which roll a little of the following stuffing in each leaf1 making it round and firm so that the stuffing will not come out when the balls are boiled4 ,chop three onions1 put a teacupful of good salad oil in a stewing-pan1 and1 when it is boiling hot1 throw in the chopped onion4 ,as soon as this begins to cook1 add a small cupful of ,carolina rice1 some chopped parsley and mint1 salt and pepper and a tablespoonful of currants and mix well on the fire till the rice begins to brown4 ,then take a vine leaf in your left hand and wrong side upward and put a little of this prepared rice into it4 ,put some of the coarse vine leaves at the bottom of the paper bag and arrange each little ball beside its neighbor1 packing them rather tightly4 ,when this is done1 put in sufficient water just to cover the dolmas1 add a little oil1 seal the bag and bake till the rice is soft and the water is all absorbed4 ,this is a very delicate and characteristic dish1 but will be a failure if the vine leaves are not tender or the oil is rancid4 ,serve with lemon4 ,,chapter ,,xviii4 ,,warm ,,breads1 ,,biscuits1 ,,muffins1 ,,etc4 ,baking ,powder ,bread4--,,sift together1 five times over1 four quarts of flour1 six rounded teaspoonfuls baking powder and four level teaspoonfuls salt4 ,have the oven quite hot4 ,add to the sifted flour enough milk and water in nearly equal proportions1 to make a moist1 not wet1 dough1 stiff enough to handle1 then divide into four portions1 mould lightly into shape and put into brick shaped pans4 ,brush over the tops with milk1 put into bags and bake an hour4 ,bannocks4--,sift together one pint of corn meal1 one tablespoonful of sugar and a teaspoonful of salt4 ,pour over the mixture enough milk or milk and water to moisten4 ,let stand until cool1 then add three well-beaten eggs1 spread half an inch thick in well-greased bag4 ,seal and bake in hot oven4 ,cut into squares1 split and serve hot and well-buttered4 ,baking ,powder ,biscuits4--,sift together three times over one quart of flour1 two rounded teaspoonfuls baking powder1 and a teaspoonful of salt4 ,rub in with the tips of the fingers one rounding tablespoonful vegetable shortening or butter1 and when the flour feels mealy1 add slowly a cup and a half of milk or milk and water mixed4 ,mix lightly with little handling1 turn out on board1 roll into a sheet half an inch in thickness1 stamp out with small round cutter and lay in greased bag4 ,brush the top of each biscuit with milk4 ,seal and bake twenty minutes in a very hot oven4 ,egg ,biscuits4--,to make these delicious biscuits1 beat one egg until light1 then mix with it two-thirds of a cupful of milk4 ,add to one pint of flour a heaping teaspoonful baking powder and one-half teaspoonful salt1 and sift4 ,blend with the mixture one tablespoonful of butter and two tablespoonfuls of sugar4 ,add the egg mixture1 make into a dough and knead lightly4 ,roll into a sheet a quarter of an inch thick1 stamp out with a round cutter1 brush over the top of each biscuit with cream1 prick with a fork1 bag1 and bake in a hot oven4 ,maple ,biscuits4--,make a very rich baking powder biscuit dough and roll out to half the thickness of biscuits1 cut out with a small cutter1 sprinkle grated maple sugar over the tops of half of them1 moisten the under sides of the others and lay them on top of the sugared ones1 pressing them on well4 ,lay close together in a bag1 brush over with milk or melted butter1 seal and bake in a quick oven4 ,nut ,biscuits4--,sift together two cupfuls flour1 one-half teaspoonful of salt1 and a teaspoonful and a half of baking powder4 ,rub in one heaping tablespoonful of butter or vegetable shortening1 and add one cupful of nuts1 pecans1 hickory or ,english walnuts chopped and a tablespoonful of sugar4 ,mix to a soft dough with milk or milk and water1 mould with the hands into small balls1 place in a greased bag1 brush each biscuit over with milk or melted butter1 put a pinch of chopped nuts on each1 seal and bake in a hot oven4 ,raisin ,biscuits4--,these are excellent for home luncheon or the children's school or picnic lunch4 ,sift together one quart of flour1 a half teaspoonful of salt and two heaping teaspoonfuls of baking powder4 ,work into the sifted flour a cupful of shortening1 then add a cupful each seedless raisins and milk4 ,mix well and roll out on the molding board4 ,cut in small round biscuits1 bag1 and bake in a quick oven4 ,hot ,cross ,buns4--,sift together one quart of pastry flour1 three teaspoonfuls of baking powder and a teaspoonful of salt4 ,rub into the flour a piece of butter the size of an egg4 ,mix together a cupful each of milk and water and add one cupful of sugar4 ,stir into the flour1 add two beaten eggs1 and mix soft4 ,cut into small biscuits1 make the cross on the top of each1 bag1 and bake in a very hot oven4 ,sift powdered sugar over them as soon as taken from the bag4 ,a half cupful chopped raisins or currants may be added to the dough if desired4 ,warmed ,over ,breads4--,it is a trick worth knowing that cold biscuit1 rolls1 gems and the like can be brushed over with water1 put in a greased paper bag1 sealed and set in the oven for eight minutes to emerge as fresh as though just newly baked4 ,,chapter ,,xix4 ,,cakes4 ,,cakes baked in paper bags will be as brown as if baked without the bag and will retain their moisture infinitely better2 therefore plain loaf cakes and all fruit cakes are greatly improved by the paper bag cooking4 ,while drop cakes1 oatmeal cookies and the like can be baked directly on the bottom of the bag1 better results as far as form is concerned1 will come from using very thin tin moulds or baking sheets or paper souffle cases4 ,before putting a cake in the oven1 particularly if it be a fruit cake1 it will be found advisable to set on the bottom of the oven1 a shallow pan with a little water in it4 ,put in the bag1 close the oven door and leave ten minutes with the gas on1 then reduce the heat at least one-half4 ,bag cooking prevents cake crusting over and thereby permits it to rise to its full height4 ,it also saves from burning4 ,midway in the baking the position of cakes can be changed1 those on the grid itself set low on the broiler and vice versa so all will cook evenly4 ,to test whether the cake is done or no1 make a hole in the bag top and thrust in a clean straw or thin knife blade4 ,if it comes out dry with no stickiness1 the cake is done4 ,cheese ,cakes4--,these are a modern adaptation of the old flawns1 a favorite ,eastertide cake4 ,as formerly made1 there was a tedious separation of curds and whey2 but the housewife of today eliminates that by taking a ,neufchatel or cream cheese as the foundation4 ,this is crumbled fine and added to the other ingredients1 allowing to each ,neufchatel cheese1 one small cupful of sugar1 the grated rind and half the juice of one lemon1 a half cupful each sifted cracker crumbs and currants1 one tablespoonful melted butter1 half a nutmeg grated1 half a cupful of cream or rich milk1 a saltspoonful of salt and four eggs4 ,crumble the cheese and crackers together1 beat the eggs and add1 together with sugar1 salt and spices4 ,next add the butter and cream and lastly the currants1 lemon juice and rind4 ,mix thoroughly and fill patty tins lined with puff paste4 ,ornament the top with currants and slender strips of citron1 put in buttered bag4 ,seal and bake in a quick oven4 ,cinnamon ,cake4--,cream one-quarter cup of butter and one cup of sugar1 add one-half cup of milk1 one well beaten egg1 one and three-quarters cups of flour sifted twice with three even teaspoons of baking powder1 and pour in a shallow pan to make a sheet rather than a loaf4 ,just before setting the cake into the oven sprinkle cinnamon and granulated sugar over the top4 ,put into a bag4 ,seal and bake twenty minutes4 ,serve fresh and cut in squares4 ,english ,fairy ,cakes4--,sift together six ounces of flour and a half teaspoonful of baking powder4 ,grate a lemon rind and add to the sifted flour together with three ounces chopped candied cherries4 ,beat to a cream four ounces of butter and four of sugar1 then add three eggs one at a time1 beating thoroughly4 ,add the flour and cherry mixture and stir lightly4 ,have ready some buttered patty-tins1 half fill with the batter1 bag1 and bake in a moderate oven twenty minutes4 ,fruit ,cookies4--,one cupful and one-half of sugar1 either white or brown1 one cupful of butter and lard or vegetable shortening1 7half and half is good7 three tablespoonfuls of molasses1 the same amount of hot water1 three eggs1 one cupful of raisins1 one teaspoonful each of soda 7dissolved in hot water71 ginger and cinnamon1 a light sprinkling of cloves1 and flour to make very stiff4 ,half a cupful or more of chopped nut meats makes a nice addition1 but is not necessary4 ,cream the sugar and shortening1 as for cake1 then add eggs well beaten1 molasses and water1 spices and soda1 then flour1 and lastly fruit4 ,when the batter will take up no more flour1 lift it up by teaspoonfuls1 pat it flat and in shape in the baking pan1 which must be well-buttered1 put in bag1 and bake in fairly hot oven1 being careful not to scorch4 ,this will be found much easier than rolling the dough on a board1 and will make about forty cookies4 ,mrs4 ,godfrey's ,soft ,gingerbread4--,in a symposium on gingerbreads held one ,summer afternoon at ,sunapee ,inn1 ,new ,hampshire1 this was given as an example of a most delicate inexpensive cake4 ,add to one cupful molasses1 one cupful softened butter or lard1 filling up the cup in which it is measured with boiling water4 ,add two even teaspoonfuls soda1 a small teaspoonful of ginger1 a pinch of salt1 one beaten egg1 and two heaping cupfuls sifted flour4 ,beat lightly 7not too much lest it make the ginger bread light colored71 put in bag and bake in a moderate oven4 ,good ,friday ,cake4--,this is a simple tea cake1 not very sweet1 and is served hot or cold as preferred4 ,to make it1 beat to a cream a scant cupful of butter and a quarter cupful of sugar4 ,add a teaspoonful of the grated yellow rind of lemon1 a half teaspoonful of lemon juice1 a pound of flour and enough water to make a stiff paste4 ,divide the dough into two equal parts and roll into large1 round cakes about the size of an ordinary pie tin4 ,mark the edges with a jigger into some fancy design1 or simply pinch with the fingers4 ,cut each cake into quarters1 brush over with the white of an egg1 lay a strip of candied lemon peel on each1 sprinkle with granulated sugar put in bag1 and bake4 ,german ,honey ,cakes4--,these are fine for luncheon or the kaffee klatch4 ,put into a saucepan two cupfuls strained honey and one cupful sugar4 ,warm1 add a cupful of butter and a half tablespoonful soda dissolved in a little warm water4 ,add a half cupful caraway seed and flour to roll4 ,roll into a rather thick sheet1 mark into squares1 put in bag1 and bake4 ,when done cut in small cakes4 ,pecan ,kisses4--,into the whites of six eggs put fourteen little more than level tablespoonfuls white sugar and beat long and thoroughly until stiff enough to stand alone4 ,have ready a small cup pecan kernels having them in as perfect halves as possible4 ,beat in lightly1 drop in greased baking sheet1 put in bag4 ,seal and bake in a moderate oven4 ,mrs4 ,kelder's ,loaf ,cake4--,beat to a cream one and one-half cupfuls sugar and one-half cupful of butter4 ,add the yolks of three eggs beaten until light and thin4 ,add two and one-half cupfuls flour measured after sifting with two heaping teaspoonfuls of baking powder4 ,lastly fold in the stiffly whipped whites of three eggs and flavor to taste4 ,put in light tin1 set in paper bag4 ,seal and bake thirty-five minutes4 ,hickory ,nut ,macaroons4--,to one whole egg beaten light1 add one cup sugar and beat well4 ,add two tablespoonfuls flour and one cup nut meats and lastly fold in the stiffly whipped whites of three eggs4 ,drop by spoonfuls into a well-greased bag and bake in a moderate oven ten or twelve minutes4 ,walnut ,macaroons4--,one and one-half cupfuls of sugar1 one-third cup of butter1 three eggs1 three cups of flour1 one teaspoonful of soda1 dissolved in water1 one teaspoonful of cloves1 one teaspoonful of cinnamon1 one cup of ,english walnut meats1 one cup of chopped dates4 ,do not roll the mixture as in ordinary cookies1 but drop into a greased bag with a spoon4 ,seal and bake slowly for thirty minutes4 ,maple ,sugar ,cake4--,add to one cup maple syrup one beaten egg1 a pinch of salt1 one cup of thick1 sour cream1 into which has been stirred a teaspoonful 7scant7 of soda1 a teaspoonful of ginger and flour to make a thin batter4 ,bake in a bag and cut in squares4 ,molasses ,coffee ,cake4--,then right here let me give you a recipe for a fruit cake or gingerbread with fruit as you may elect to call it4 ,cream together one cupful of sugar and three-fourths cup of butter4 ,add one cupful black molasses1 one cupful strong coffee with a teaspoonful of soda dissolved in it1 four beaten eggs1 one teaspoonful each cinnamon and nutmeg1 three-fourths teaspoonful cloves1 one half pound shredded citron and three cupfuls sifted flour4 ,do not beat longer than necessary4 ,put in tin1 then in bag1 and bake in a slow oven4 ,nut ,cake4--,to make a light1 delicious cake1 cream together one cup of sugar and five tablespoons of melted butter4 ,into this beat two well beaten eggs1 a pinch of salt and a cup of milk4 ,stir into this two heaping cupfuls of flour1 sifted with two heaping teaspoonfuls of baking powder4 ,after this is well beaten1 stir in three-quarters of a cup of chopped walnuts4 ,bake in square cake tin in bag4 ,ice when cold with plain pulverized sugar icing4 ,cut in squares1 placing a piece of walnut meat on each square4 ,oatmeal ,cakes4--,beat to a cream three-fourths cupful vegetable shortening or butter and a cupful and a half of brown sugar4 ,dissolve one teaspoonful of soda in one cupful of boiling water and add to butter and sugar mixture4 ,mix together two cupfuls of dry oatmeal1 two cupfuls of flour and a half teaspoonful of salt and add to the other ingredients4 ,flavor to taste4 ,lastly add two well beaten eggs and drop from spoon into greased bag or flat tin and place in bag4 ,seal and bake in moderate oven about fifteen minutes4 ,german ,peach ,cake4--,make a rich baking powder biscuit dough and roll out in sheets to fit a long biscuit pan4 ,it should not be more than a half-inch thick4 ,brush the top with butter and cover with slices of peach arranged in symmetrical overlapping rows1 or half peaches with the rounded side up4 ,sprinkle generously with sugar1 cover with another tin to prevent the fruit from becoming mushy or hardened1 put in bag and bake about half an hour in a hot oven4 ,this is a good substitute for peach pie4 ,pork ,cake4--,this is an old ,new ,england dish that has been relegated to the background these many years1 but is lately coming to the fore4 ,a gray haired ,new ,york physician1 dining at my house the other night1 declared that his old ,connecticut aunt's pork cake was one of the dearest remembered gustatorial delights of his boyhood4 ,to make it chop one pound of fat pork fine4 ,pour over it a pint of boiling water1 then stir in three cupfuls brown sugar1 one pound of seeded raisins1 eight cupfuls of flour and two rounding teaspoonfuls of soda dissolved in a little water4 ,add a teaspoonful of cinnamon1 a half teaspoonful cloves and nutmeg1 mix thoroughly and bake in a slow oven like fruit cake4 ,if preferred1 two beaten eggs may be added in which case less flour will be required4 ,potato ,chocolate ,cake4--,to two cupfuls of sugar and two-thirds cup butter beaten to a cream1 add yolks of four eggs beaten until lemon colored and light and a half cupful of sweet milk4 ,next add a teaspoonful of soda dissolved in two tablespoonfuls of hot water1 one cup mashed potato1 two cups of flour1 and four squares of chocolate melted1 one cup chopped walnuts1 a teaspoonful of vanilla4 ,lastly fold in the stiffly beaten whites of four eggs4 ,this may be baked either in a large loaf or in layers in a paper bag4 ,potato ,caramel ,cake4--,beat to a cream two-thirds cup of butter and two cups of sugar1 add the yolks of four eggs beaten until light and mix with a half cup of sweet milk and one cup mashed potato4 ,add two squares of bitter chocolate melted1 one-half teaspoonful nutmeg1 and two cups flour sifted with two teaspoonfuls baking powder4 ,fold in whites of four eggs beaten stiff1 a cupful of nut meats1 preferably ,english walnuts1 chopped4 ,bake slowly for about an hour in a gingerbread tin in paper bag1 making the cake an inch and a half or two inches thick2 or else in layer tins together with white icing4 ,this will make four layers4 ,auburn ,pound ,cake4--,beat to a cream three-fourths pounds of butter and one pound fine granulated sugar4 ,add the yolks of nine eggs beaten light and one pound flour measured after sifting and then sifted again with a teaspoonful and a half of baking powder4 ,fold in the stiffly whipped whites and flavor with vanilla1 almond or the grated rind and juice of a lemon or a wine glass of sherry4 ,pour into well-buttered thin tin mould and seal in bags4 ,bake an hour and a quarter or an hour and a half in a moderate oven4 ,raisin ,nut ,cakes4--,for raisin nut cakes for afternoon tea1 beat six eggs lightly1 beating the whites and with an even teaspoon of soda1 one teaspoon of sugar creamed with a cupful of butter1 a cupful and a half of milk and three cupfuls and a half of flour4 ,add a cupful of chopped walnuts1 two pounds of chopped raisins1 a wineglass of brandy1 two teaspoonfuls of baking powder and spice to taste4 ,make into small cakes1 put on tin in bag and bake in a moderate oven4 ,sour ,cream ,cake4--,beat together one cup of powdered sugar and one cup of sour cream1 add two eggs beaten light1 one and one-half cups of flour sifted twice with an even teaspoon of soda twice1 one teaspoon of vanilla and one cup of seeded and cut raisins rolled lightly in flour4 ,beat to make the batter creamy and bake at once in a rather shallow pan sealed in a paper bag4 ,,chapter ,,xx4 ,,fruits4 ,baked ,apples4--,,wash1 but do not peel2 cut out specks and bruises1 core1 fill the bottom of the core-space with a bit of butter1 over which pile sugar and add a dusting of cinnamon4 ,a clove stuck in the side may take the place of the cinnamon4 ,seal inside a well-greased bag and bake eighteen to twenty minutes in a fairly hot oven4 ,serve hot with sugar and cream or a hard sauce4 ,baked ,apple ,dumplings4--,make a regular shortcake crust1 using one pint of flour1 two teaspoonfuls baking powder and a saltspoonful of salt1 sifted together three times1 one-quarter cup butter rubbed in with the tips of the fingers1 and one egg beaten and mixed with three-quarters cup milk4 ,roll out and cut in five-inch squares4 ,have ready three large apples1 peeled1 cored and halved and lay each piece on a square of the paste4 ,fold the pastry over each apple like a blanket1 lapping the four corners at the top and pressing them down firmly4 ,turn the dumplings upside down in a well-buttered bag1 dot with bits of butter and sprinkle with sugar4 ,set the bag in a quick oven and bake to a russet brown4 ,this will take about half an hour4 ,serve with any sweet sauce1 or rich1 sweet cream4 ,cold ,baked ,apples ,with ,rum4--,peel1 core and bake the apples in a buttered bag1 with a teaspoonful of sugar to each apple4 ,put in the serving dish1 and while still very hot pour over each a dessertspoonful of rum4 ,let cool and serve with cake or crisped water biscuit4 ,cinnamon ,apples4--,peel1 core and quarter six good cooking apples1 preferably greenings4 ,melt a tablespoonful of butter in a warm bowl and stir the apples in it until coated with the butter4 ,mix a teaspoonful of ground cinnamon with a half cup of granulated sugar1 and stir into the apples4 ,have a paper bag thoroughly buttered and put the apples in it4 ,rinse out the bowl with a cup of hot water1 add it to the apples1 seal carefully1 place on a broiler which rests on a pie plate and bake in a hot oven fifteen minutes4 ,half a pint of whipped cream over the apples when served is an addition1 but they are delicious1 cooked in this way1 without it4 ,apples ,stuffed ,with ,figs4--,steam tender as many figs as you desire1 chop into dice and roll each piece in powdered sugar seasoned with cinnamon4 ,core large1 tart apples and fill the cavities with the figs4 ,bag and bake in a hot oven1 adding a little hot water4 ,when tender1 remove carefully to the serving dish and pour over them a syrup made by boiling a half cup of sugar with an equal quantity of water4 ,flavor to taste and pour over the apples4 ,serve cold with whipped or plain cream4 ,baked ,apples and ,nuts4--,for a half dozen large apples a good three-fourths cup of nut meats1 butternuts1 black walnuts or hickory nuts--will be required4 ,chop the meats fine and add a half cup of sugar4 ,core the apples and fill the centres with the nuts and sugar4 ,put in a rather deep pan1 with a cupful of boiling water added1 bag and bake4 ,when tender remove carefully1 place in a pretty dish1 pour the juice over the apples1 and crown with whipped cream or a meringue made from the whites of two eggs4 ,raisin ,apples4--,a simple dessert enjoyed by the children consists of apples1 cored and each cavity filled with sugar1 nutmeg1 a bit of butter and two or three raisins4 ,add one cupful of hot water1 put in bag and bake in a slow oven4 ,this may be varied occasionally by placing a meringue on the top of each apple when done1 and cooking in a slow oven for seven minutes longer4 ,serve cold4 ,baked ,apple ,sauce4--,peel and core firm apples of good flavor4 ,stick three cloves in each and put bits of mace and cinnamon in the core spaces4 ,put them in a well-buttered bag with two heaping cupfuls of sugar and a half cupful of water4 ,cook thirty minutes4 ,have the oven very hot at first1 but slack heat after seven minutes4 ,lemon juice instead of water makes a richer flavored sauce4 ,in that case add a half cupful more sugar at the outset4 ,baked ,bananas4--,peel and remove coarse threads1 cut the pulp in halves lengthwise1 dust with sugar and sprinkle with lemon juice1 put in buttered bag and bake fifteen minutes1 or roll the bananas in hot marmalade1 then bake4 ,stuffed ,dates4--,select large1 fine fruit1 wash quickly and remove the pit4 ,put into the cavity a bit of crystallized ginger or citron1 a nut or little candied peel1 roll in confectioner's sugar and lay in lightly buttered bag left open at one end4 ,put in coolish oven to harden4 ,baked ,gooseberries4--,put into a greased bag a pint of topped and tailed gooseberries1 add a cupful each sugar and water1 seal and cook twenty minutes4 ,baked ,peaches4--,pour boiling water over the fruit1 then rub off the skins and place in buttered bag without removing the pits4 ,add a teaspoonful of water for each peach1 seal and bake about twenty minutes in a hot oven4 ,when done1 sweeten to taste and set aside to chill before using4 ,serve with sweet cream4 ,baked ,pears4--,select ripe1 fine-flavored fruit1 snip out the blossom end and stick in a clove4 ,if the skin is thin1 do not peel1 but if tough1 remove1 put in buttered bag with a little water1 seal and cook from fifteen to thirty minutes according to the quality of the fruit4 ,baked ,plums4--,put in buttered bag with a little water and cook twenty or twenty-five minutes4 ,sweeten to taste when done4 ,baked ,quinces4--,wash1 core and peel1 fill the centers with sugar and put in greased bag with two tablespoonfuls of water allowed for each quince4 ,seal and bake slowly for an hour1 until the quince is tender but not mushy4 ,serve with the quince syrup and a spoonful of whipped cream on top of each quince4 ,baked ,raisins4--,remove stems1 clean well1 put in a colander and wash thoroughly4 ,put in buttered bag with a cupful of water for each cupful of raisins4 ,seal and cook slowly for half an hour4 ,a mixture of dried apricots1 prunes and cherries is nice with the raisins1 but these fruits need long soaking in cold water before adding to the raisins and cooking4 ,chestnut ,patties4--,beat together1 until smooth1 one egg and one cupful of pulverized sugar4 ,add one cupful of chestnut meats that have been put through a nut grinder1 five tablespoonfuls of flour and one teaspoonful of baking powder4 ,beat lightly1 then drop by spoonfuls on buttered tins4 ,dust with pulverized sugar and cinnamon4 ,put in bag and bake in a quick oven4 ,,chapter ,,xxi4 ,,pastry4 ,,use tin or agate pie plates for paper bag cookery4 ,line with a delicate crust1 and prick the bottom with a fork4 ,turn in whatever filling you elect to have1 and put on top crust or the latticed bars4 ,cut a cross in the center of a solid crust and turn back the points or prick with a fork4 ,any pie can be baked in a paper bag with advantage4 ,cook two pies at once1 shifting midway in the cooking from the upper to the lower shelves and vice versa4 ,have the oven hot when the pies go in1 but reduce the heat as soon as the bag corners turn brown4 ,average pies require about half an hour for the baking4 ,plain ,pie ,crust4--,for each pie allow a heaping cupful of pastry flour and sift into a cold bowl with a half teaspoonful of salt and a saltspoonful of baking powder4 ,have ready a quarter cupful of butter that has been washed in cold water1 then chilled on the ice4 ,work into the sifted flour a quarter cupful of lard or vegetable shortening1 using the tips of the fingers or a case knife4 ,as soon as the flour begins to feel like coarse meal1 moisten to a dough with cold water4 ,add a little at a time1 handling the crust as lightly as possible4 ,it will take about a quarter of a cupful of water to a heaping cupful of flour4 ,toss on a smooth board1 dredged lightly with flour1 pat and roll a quarter of an inch in thickness1 keeping the sheet of paste a little wider than it is long4 ,now place the chilled butter on the center of the lower half of the paste and cover by folding the upper part of the sheet over it4 ,press the edges together so as to inclose as much air as possible4 ,fold the right side of the paste over the inclosed butter and the left side under4 ,turn the paste half way around1 pat into shape and roll out lightly having the sheet of paste longer than it is wide1 and lifting often to prevent its sticking to the board4 ,dredge slightly with flour when necessary4 ,fold again so as to make three layers1 divide in halves1 pat and roll out the one intended for the lower crust having it a little larger than the pie plate1 to allow for shrinkage4 ,fold back the rolled out crust and readjust in the pie tin letting it come well up over the edge1 then pressing back4 ,turn in the filling then roll out the upper crust4 ,when this reaches the required size1 fold over and perforate the center1 piercing with a fork or using a knife to make any pattern desired1 and place in position over the pie4 ,apple ,pie4--,peel and slice thin1 tart1 well flavored apples4 ,put in crust1 sprinkle with sugar1 dust with cinnamon or nutmeg1 cover with latticed or full crust1 put in bag1 and bake half an hour in a steady oven4 ,a ,new ,apple ,pie4--,peel and core about eight or ten apples or as many as are wanted4 ,make a rich pastry dough and cut in strips about two inches wide4 ,wind a strip around each apple1 but do not cover it4 ,fill the center of each apple with butter1 sugar and water4 ,sprinkle with nutmeg1 put in bag1 then in the oven and bake4 ,serve with or without cream4 ,deep ,apple ,pie ,with ,cream ,cheese4--,bake a nice apple pie about three-quarters of an hour before dinner4 ,have a small cream cheese pressed through a ricer and mixed with a cup of whipped cream and a little salt4 ,press through a pastry tube or tin funnel on top of the pie in a pattern1 and serve warm for dessert4 ,the cheese and cream combination may also be used on a two crust apple pie4 ,cranberry ,pie4--,line a rather deep pie plate with a plain crust4 ,put on a border of richer paste1 fill with cranberries cooked according to directions for stewed cranberries1 and put strips of crust over the top1 making squares or diamonds as preferred4 ,put in bag and bake4 ,cranberry and ,raisin ,pie4--,allow to each pie a cup and a half cranberries and a half cup of raisins4 ,the latter should be seeded and the berries washed and cut in two4 ,mix with them a cup of sugar1 a tablespoon of flour1 and a teaspoonful of butter4 ,fill a pie plate lined with crust1 heaping up slightly in the middle4 ,cover with an upper crust1 bag1 and bake in a hot oven4 ,lemon ,pie4--,beat the yolks of three eggs lightly1 add one cup of sugar slowly and then the juice and grated yellow rind of one lemon4 ,beat hard and stir in two even tablespoons of flour made smooth in one cup of milk4 ,turn into a paste lined plate and bake about half an hour in a paper bag4 ,cool partly and cover with the whites of three eggs beaten stiff with six even tablespoons of powdered sugar4 ,pile roughly and set in a very cool oven to become firm4 ,mince ,pie4--,a simple rule for making mince meat by measure1 calls for a pint bowl of well cooked beef chopped to the finest mince and measured after chopping1 two bowls of tart apples chopped into coarse bits and a half bowl chopped suet4 ,add to this a pound of seeded raisins1 also chopped1 a pound of currants1 a quarter of a pound of citron cut in thin slices1 a tablespoonful each of powdered cinnamon1 cloves and nutmeg4 ,use enough sweet cider to make moist1 then add a bowl of sugar and an even teaspoonful salt4 ,scald well and put away in a stone jar4 ,when you make the pies add a few whole raisins1 chopped nut meats or any jelly you have on hand4 ,when mince pie is to be reheated for dinner and served hot1 grated cheese may be sprinkled over the top just before setting it in the oven to heat4 ,mock ,mince ,pie4--,to four quarts green tomatoes1 chopped fine1 allow three pounds brown sugar1 the juice of two lemons and their yellow rind1 grated1 a tablespoonful each cinnamon1 allspice and salt1 half a teaspoonful cloves and a tablespoonful of grated nutmeg4 ,put into a porcelain lined kettle and simmer gently until reduced one half in bulk4 ,now add two pounds and one-half seeded raisins1 or part raisins and part currants or chopped prunes and a cup of boiled cider4 ,then cook an hour or two longer until thick4 ,bake as any mince pie4 ,pecan ,pie ,with ,one ,crust4--,one cup of sugar1 three eggs1 one cup of sweet cream1 one cup of pecans well mashed4 ,beat very light1 pour into two pie pans that are lined with good rich paste1 put in bag and bake4 ,real ,old ,fashioned ,pumpkin ,pie4--,if you are fortunate enough to get a genuine old fashioned field pumpkin1 you may be thankful4 ,if forbidden that privilege1 the canned pumpkin or the dried pumpkin flour1 or again a ,hubbard squash or a big yellow one1 may be so manipulated as to deceive even a connoisseur on pumpkin pies1 into thinking he has the very kind that ,mother used to make1 and giving thanks accordingly4 ,if the field pumpkin is yours1 wash1 cut up without peeling1 scrape out all the wooly fiber1 then put over the fire on the back of the stove4 ,add just a little water to keep it from sticking on the bottom1 cover closely and steam gently for six or eight hours4 ,at the end of this time the pumpkin pulp should be thoroughly cooked in its own juices4 ,take up1 cool a little1 then pull off the skin with a sharp knife4 ,press through a sieve and let it stand overnight in a press so as to remove the superfluous liquid1 which should be saved to use in making ,boston brown bread4 ,when ready to bake1 measure the pulp and to every five cupfuls allow one teaspoonful of salt1 half a grated nutmeg1 a tablespoonful of mace1 two teaspoonfuls of ginger and a large cupful of sugar4 ,beat four eggs and stir into the pumpkin pulp1 together with four cupfuls of sweet milk and a half cupful cream4 ,beat well and taste to see if it is sweet enough4 ,turn into plates lined with good pastry1 bag1 and bake three-quarters of an hour until a golden brown and firm in the center4 ,serve with good ,american cheese4 ,some old-fashioned cooks like their pumpkin pies flavored with a little rose water4 ,in making pies of the canned pumpkin1 observe the same proportions4 ,if the pumpkin flour is used1 spread on a tin and brown before adding the milk4 ,the ,english fashion of baking pumpkin as well as mince pies in individual shells1 is preferred by many who do not feel the compelling force of tradition4 ,a new wrinkle for the woman who holds to her pumpkin pie for ,thanksgiving1 but wishes to present it in very modern guise is to serve it with cottage cheese balls and strained honey4 ,the combination of flavors is certainly a most happy one4 ,the cheese balls are piled in a pretty dish and the honey served from a glass bowl4 ,individual ,english ,apple ,tart4--,peel and core tart apples1 put into a large saucepan1 cover with boiling water1 stew gently until the apples are tender but unbroken4 ,sweeten to taste4 ,line the edges of a deep pie tin with crust1 then fill the center of the dish with apples1 dropping into the center of each a spoonful of orange marmalade4 ,cover the top of the dish with strips of pastry arranged lattice fashion1 bag1 and bake quickly until brown4 ,serve hot4 ,colonial ,pumpkin ,tartlets4--,to one quart of cooked and sifted pumpkin add one tablespoonful each of butter and flour1 six well beaten eggs1 a cupful of sugar1 a quarter teaspoonful each of mace and nutmeg1 four teaspoonfuls of ginger and one gill of milk4 ,bake in patty-pans lined with rich flaky crust1 set in paper bag4 ,remove from pans before serving4 ,a touch of novelty is given by topping each tartlet with a generous portion of maple syrup or strained honey4 ,,turnovers4 ,apple and ,cheese ,turnovers4--,make a crust1 using six heaping tablespoonfuls of flour1 three tablespoonfuls lard and butter1 half and half1 a saltspoonful of salt and just enough water to roll out4 ,mark out into squares of about four inches4 ,have ready some nice tart apples sliced fine1 and also cheese sliced very thin4 ,fill each one with apples1 sprinkle sugar and cinnamon over the apple1 put a tiny piece of butter on top1 then turn up the edges of the crust1 overlapping the upper side about two inches4 ,place in a buttered bag1 and having wet the edges of the crust with milk1 bake to a nice brown4 ,remove from the oven1 raise up the upper crust1 put in the cheese1 re-cover1 turn a tin over the turnovers and stand in the oven again for ten minutes1 leaving the oven door open4 ,this softens the cheese4 ,eat while warm4 ,caraway seeds may be used in place of cinnamon if desired4 ,the turnovers may be eaten plain with cream or with a liquid sauce as preferred4 ,apricot or ,plum ,jam ,turnovers4--,make a good crust and roll out twice4 ,mark a square and spread thickly with jam4 ,fold over two sides first and pinch together1 then fold over the other two sides in the same way4 ,brush over with milk and sprinkle with brown sugar4 ,put into well-greased bag and bake thirty minutes4 ,mince ,turnovers4--,make the original round of paste about four inches across4 ,put a tablespoonful of mince meat upon it1 fold over very neatly and pinch the edges together4 ,flatten and cook inside a buttered bag4 ,,chapter ,,xxi4 ,,short ,,cakes ,banana ,short ,cake4--,,beat to a cream one-half cupful butter and one of sugar4 ,add two well-beaten eggs1 a pinch of salt and a teaspoonful of baking powder sifted with a pint of flour4 ,flavor with vanilla4 ,mix lightly and roll out into a sheet about half an inch thick4 ,cut into rounds about four inches in diameter1 and having brushed each one over with melted butter1 pile on top of each other and put in buttered bag4 ,bake twelve minutes1 separate1 and spread between the layers a thick filling of sliced bananas flavored with lemon juice and sweetened to taste4 ,serve with ,foamy ,sauce4 ,peach ,short ,cake4--,use for this either fresh peaches or canned and make in one large short cake or individual ones which are really nicer in paper bag cookery4 ,for the latter sift together a pint and a half of flour1 two tablespoonfuls of salt4 ,rub in with the tips of the fingers two tablespoonfuls of butter1 then add one beaten egg and milk to make a soft dough4 ,cut out like biscuit1 bag and bake in a quick oven4 ,when baked1 split in two1 spread lightly with butter and fill with the sweetened peaches and whipped cream1 a layer of peaches first and cream on top4 ,cover the little short cakes in the same way1 piling up the whipped cream on top4 ,rhubarb ,short ,cake4--,stew rhubarb and sweeten to taste4 ,make a short cake batter1 using one-quarter cupful of butter and a half cupful sugar creamed together1 one egg well beaten1 one quarter cupful sweet milk and one cupful of flour sifted with one teaspoonful of baking powder4 ,make in two large layers or individual ones1 and bake in paper bag4 ,when done1 spread with the rhubarb filling and serve with whipped cream or a cream sauce4 ,old ,fashioned ,strawberry ,short ,cake4--,the real old-fashioned strawberry short cake may be made with sour cream or rich sour milk and soda1 or sweet milk and baking powder4 ,sometimes an egg is added and a tablespoonful of sugar1 but it is a far cry from the ,french strawberry short cake of hotels and restaurants which is really a cake1 either sponge or layer1 with whole berries between the layers and thick whipped cream or a meringue on top4 ,to make the genuine old-fashioned sour milk biscuit short cake1 which is really more tender than that made with sweet milk1 put four cups sifted pastry flour in a mixing bowl with a half teaspoonful of salt and mix well4 ,add three tablespoonfuls of butter and chop fine1 using a silver knife4 ,dissolve a level teaspoonful of soda in a little hot water and stir into a large cupful of sour cream or rich sour milk4 ,when it stops purring add a tablespoonful of sugar and one well beaten egg to the milk and turn into the sifted flour4 ,mix well together with a spatula or flexible knife1 handling as little as possible1 then turn out on to a floured board4 ,the dough should be soft enough to roll easily4 ,divide and roll lightly and quickly into two thin sheets4 ,these may be baked separately in well-greased round tins in a paper bag or laid one on top of the other with a thin coating of butter between and baked in one bag4 ,bake in a very hot oven4 ,when done1 separate4 ,have ready a quart of ripe berries washed1 crushed and sugared4 ,this should have been done before beginning the dough1 so that the sugar will have time to draw out the rich juice of the berries4 ,cover the lower half of the short cake with a thick layer of these berries1 place the second cake on top and cover with the rest of the crushed and sweetened berries or large whole ones dusted with powdered sugar4 ,serve with thick cream or a crushed berry sauce4 ,,puddings4 ,almond ,pudding4--,blanche one pound of almonds and grind to a smooth paste with two teaspoonfuls of rose water4 ,add a wine glass of wine and a half cupful of cream thickened with a large spoonful of bread crumbs4 ,add a half pound of sugar1 seven well beaten eggs and a half teaspoonful of grated nutmeg4 ,put in a thin walled pudding dish1 set in bag1 seal and bake half an hour4 ,apple and ,fig ,pudding4--,select large tart baking apples1 wash and core4 ,stuff each apple with a fig rolled small as possible or chopped1 as preferred4 ,put in buttered bag and bake slowly until tender1 but not broken4 ,place in a glass dish and cover with a thick boiled custard4 ,decorate each apple with a candied or ,maraschino cherry and serve with sweet wafers4 ,banana ,pudding4--,beat the yolks of three eggs and whites of two4 ,add a cupful of sugar1 a scant half cupful softened butter1 a cupful stale cake crumbs and a cupful of milk4 ,beat all together well1 then add three bananas sliced thin1 and the juice of a half lemon4 ,put into a basin then in a well-buttered bag1 seal and bake half an hour1 take out1 cover with a meringue made from the whipped white of the egg that was left over and a tablespoonful of sugar with a little lemon juice to flavor4 ,strew a little candied peel over the meringue and set in the oven1 which should be quite cool for the meringue to rise slowly and stiffen4 ,serve with lemon sauce4 ,farmer's ,plum ,pudding4--,put into a basin two cupfuls of flour sifted with two level teaspoonfuls baking powder1 a pinch of salt and a level teaspoonful ginger and cinnamon4 ,add one-half cupful sugar1 one cupful chopped suet1 one-half cupful each candied peel and currants and raisins4 ,make to batter consistency with one-half cupful each molasses and milk and one beaten egg4 ,put in small buttered molds1 set in paper bag1 pour in enough cold water to come three parts up the sides1 seal and bake two hours1 reducing the heat of the oven after the first ten minutes4 ,serve with hard or foamy sauce4 ,peach ,betty4--,sprinkle a layer of crumbs in a buttered baking dish and over this a layer of peach quarters4 ,sprinkle with sugar1 then repeat a layer of crumbs and peaches and sugar until the dish is filled1 having the crumbs on top4 ,put in buttered bag and bake thirty-five minutes in a moderate oven1 and serve with sweetened cream4 ,to prepare the buttered crumbs melt a little butter and pour over the crumbs4 ,peach ,cobbler4--,for this the richest and ripest peaches are none too good4 ,some variety of the yellow peach is usually chosen because of its superior richness4 ,for its baking a pudding dish at least three and a half inches deep is chosen4 ,this is lined with a rich crust1 a square of the dough being taken from the bottom4 ,now peel enough ripe and luscious peaches to fill the dish1 tearing them apart but leaving the pits in to impart their superior flavor4 ,sweeten abundantly1 add about two tablespoonfuls water1 and a tablespoonful of butter cut in bits4 ,cover with a layer of puff paste1 sealing it down carefully on the sides to the border1 so as to lose none of the juices4 ,bag and bake in a quick oven for forty-five minutes4 ,when nearly done1 draw to the edge of the oven1 open the top of the bag1 dust with powdered sugar and set back a few moments longer for the crust to glaze4 ,this is perfection1 whether eaten hot or cold1 serving it alone1 with cream or with a hard sauce as preferred4 ,peach ,roly ,poly4--,make a sweet biscuit dough4 ,roll out thin and spread with a layer of sliced or chopped peaches and roll the dough over as for jelly roll4 ,put in buttered bag and bake in a moderate oven4 ,plum ,roly ,poly4--,wash and stew any ripe sound plums and remove the pits4 ,if very juicy1 drain away the most of the juice4 ,sweeten to taste4 ,make a good biscuit dough or puff paste as preferred1 roll out in long strips1 sprinkle sugar on the upper side1 then spread thinly with the stewed plums1 roll up and pinch the ends tight4 ,put in buttered bag and cook thirty minutes4 ,serve with a sauce made from the extra juice sweetened and slightly thickened with a little cornstarch4 ,rye ,bread ,pudding4--,toast stale rye bread to a golden brown1 then roll into fine crumbs4 ,brush small custard cups or a mould with melted butter1 sprinkle over a few currants1 raisins1 prunes 7cut fine7 or figs1 then fill with crumbs4 ,beat three eggs without separating until light1 add three tablespoonfuls of sugar1 a pint of milk 7with vanilla or nutmeg to flavor7 and pour carefully over the bread crumbs4 ,let them stand ten minutes1 until the mixture has soaked into the crumbs2 then set in a paper bag in a pan of cold water and cook like a custard in the oven4 ,it will take about half an hour4 ,test by slipping the blade of the knife down the side of the bag4 ,if it comes up clear1 the pudding is sufficiently baked4 ,serve hot with lemon or egg sauce or fruit syrup4 ,tapioca ,apple ,pudding4--,soak one cupful tapioca in three pints cold water over night4 ,in the morning put on to boil and cook twenty or thirty minutes1 until it looks clear4 ,add a quart and a half peeled and quartered apples1 one cup of sugar1 a teaspoonful salt1 and lemon juice or extract to flavor4 ,turn into a buttered dish1 put in bag and bake an hour in a moderate oven4 ,when cold serve with cream and sugar4 ,a ,white ,plum ,pudding4--,beat to a cream a half cup of sugar and three-quarters cup of butter4 ,add four eggs well beaten1 a saltspoonful of salt1 two cups milk1 a quart of flour mixed with one-half cup shredded citron1 one-half cup currants1 a teaspoonful grated nutmeg and a teaspoonful vanilla4 ,just before turning into the mould stir in two even tablespoonfuls pure baking powder4 ,put in bag1 surround with water1 steam two hours and serve with any good sauce4 ,,pudding ,,sauces4 ,caramel ,sauce4--,put one-half cupful of sugar over the fire in a clean1 smooth saucepan and stir until it becomes a light brown color4 ,pour in a half cupful of boiling water1 simmer ten minutes1 add a tablespoonful of butter and serve with pudding or fritters4 ,cornstarch ,pudding ,sauce4--,beat together one tablespoonful cornstarch1 two tablespoonfuls of butter and a half cupful of brown sugar4 ,set on the stove until heated1 then turn in hot water a little at a time and cook until consistency required4 ,add four tablespoonfuls of grape or apple jelly with spices or other flavoring to taste1 and serve hot4 ,cream ,sauce4--,mix together two tablespoonfuls each of cornstarch and sugar4 ,add one beaten egg and cook in double boiler until thickened4 ,add a tablespoonful of butter and flavoring to taste4 ,cream ,sauce la ,hotel ,astor4--,beat together one cupful each sugar and butter until perfectly blended4 ,add cream until mixture is like thick cream1 dust with nutmeg or mace and serve4 ,delicious ,fruit ,sauce for ,plum ,pudding4--,boil together one cupful of water and two of sugar for ten minutes4 ,thicken slightly with three level teaspoonfuls arrow root or two teaspoonfuls corn starch mixed with a little cold water1 simmer five minutes1 then add a half cupful candied cherries1 cut in halves and a few pistache nuts quartered4 ,flavor with nutmeg or vanilla as preferred4 ,hard ,sauce for ,plum ,pudding4--,beat one cupful of butter to a cream4 ,add sugar gradually1 two cupfuls in all1 beating until very light4 ,add the whites of two eggs beaten to a stiff dry foam4 ,arrange on a flat glass dish and grate a little nutmeg over it4 ,molasses ,sauce4--,to make molasses sauce1 which is an excellent accompaniment to a plain rice or apple pudding1 mix together one cupful of molasses1 a tablespoonful of vinegar or the juice of one lemon1 a saltspoonful of salt and a tablespoonful of butter4 ,boil ten minutes4 ,,menus ,,and ,,indexes ,,chapter ,,xxii4 ,,paper ,,bag ,,menus ,,for ,,winter4 ,,breakfast ,,no4 #a4 ,grapefruit ,cereal ,sweetbreads with ,bacon 7,paper-bagged7 ,scones 7,paper-bagged7 ,coffee4 ,,breakfast ,,no4 #b4 ,oranges ,cereal ,spindled ,oysters with ,bacon 7,paper-bagged7 ,water ,cress ,warmed over ,rolls 7,paper-bagged7 ,coffee4 ,,breakfast ,,no4 #c4 ,baked ,apples 7,paper-bagged7 ,beefsteak ,leftovers 7,paper-bagged7 ,sweet ,potatoes ,southern ,style 7in paper-bag7 ,scones 7,paper-bagged7 ,coffee4 ,,luncheon ,,or ,,supper ,,no4 #a4 ,chicken ,croquettes 7,bagged7 ,olives ,pickles ,hot ,biscuit 7,bagged7 ,gingerbread 7,bagged7 ,cheese ,tea4 ,,luncheon ,,or ,,supper ,,no4 #b4 ,oyster ,bundles 7,bagged7 ,baked ,potatoes 7,bagged7 ,celery ,olives ,pork ,cake 7,bagged7 ,baked ,quinces 7,bagged7 ,cocoa4 ,,luncheon ,,or ,,supper ,,no4 #c4 ,mock ,fried ,oysters 7,bagged7 ,pickles ,celery ,sally ,lunn 7,bagged7 ,sponge ,cake 7,bagged7 ,baked ,apples ,tea4 ,,dinner ,,no4 #a4 ,grapefruit with ,maraschino ,cherries ,olives ,pickles ,smelts ,milanaise 7,bagged7 ,roast ,chicken 7,bagged7 ,baked ,potatoes 7,bagged7 ,currant or ,cranberry ,jelly 7,bagged7 ,baked ,onions 7,bagged7 ,lettuce ,salad ,plum ,pudding 7,bagged7 ,hard ,sauce ,demi-,tasse4 ,,dinner ,,no4 #b4 ,grilled ,sardines on ,crackers 7,bagged7 ,ripe ,olives ,celery ,salted ,almonds 7,cooked in ,bag7 ,ducks 7,roasted in ,bag7 ,candied ,sweet ,potatoes ,southern ,style 7in ,bag7 ,cranberry ,molds1 ,biscuit 7,bagged7 ,baked ,apples ,stuffed with ,nuts 7,bagged7 ,served with ,cream ,gingerbread 7,bagged7 ,tea4 ,,dinner ,,no4 #c4 ,anchovy ,canaps 7,bagged7 ,olives ,celery ,roast ,veal 7,bagged7 ,baked ,potatoes 7,bagged7 ,spinach 7,paper ,bagged7 ,endive and ,roquefort ,cheese ,salad ,cheese ,straws 7,paper-bagged7 ,mince ,pie 7,paper ,bagged7 ,black ,coffee4 ,,paper ,,bag ,,menus ,,for ,,spring4 ,,breakfast ,,no4 #a4 ,baked ,rhubarb and ,raisins 7,paper-bagged7 ,cereal ,omelette 7,paper-bagged7 ,crisped ,sweet ,potatoes 7,paper-bagged7 ,rolls 7,reheated in bag7 ,coffee4 ,,breakfast ,,no4 #b4 ,strawberries au ,naturel ,cereal ,eggs in ,cocottes 7,paper-bagged7 ,scones 7,paper-bagged7 ,coffee4 ,,breakfast ,,no4 #c4 ,baked ,prunes 7,paper-bagged7 ,cereal ,sweetbreads 7,bagged7 ,water ,cress ,baking ,powder ,biscuit 7,bagged7 ,coffee4 ,,luncheon ,,or ,,supper ,,no4 #a4 ,rhubarb ,short ,cake 7,paper-bagged7 ,cold ,veal ,loaf 7,paper-bagged7 ,chocolate ,cake 7,bagged7 ,tea4 ,,luncheon ,,or ,,supper ,,no4 #b4 ,crab ,meat au ,gratin 7,paper-bagged7 ,biscuit 7,paper-bagged7 ,mrs4 ,kelder's ,loaf ,cake 7,bagged7 ,strawberries ,cocoa4 ,,luncheon ,,or ,,supper ,,no4 #c4 ,chicken ,croquettes 7,paper-bagged7 ,biscuit 7,bagged7 ,pickles ,olives ,good ,friday ,cake 7,paper-bagged7 ,custard ,tea4 ,,dinner ,,no4 #a4 ,caviare ,canaps 7,bagged7 ,salted ,nuts 7,bagged7 ,olives ,roast ,leg of ,lamb 7,bagged7 ,mint ,sauce ,baked ,potatoes 7,bagged7 ,stuffed ,baked ,onions 7,bagged7 ,rhubarb ,pie 7,bagged7 ,coffee4 ,,dinner ,,no4 #b4 ,bouchees of ,sardines 7,bagged7 ,deviled ,almonds 7,bagged7 ,radishes ,breast of ,lamb with ,tomato ,sauce 7,bagged7 ,parsnips 7,bagged7 ,baked ,potatoes without their ,jackets 7,bagged7 ,lettuce ,salad ,rhubarb ,short ,cake 7,bagged7 ,black ,coffee4 ,,dinner ,,no4 #c4 ,strawberries au ,naturel on ,orange ,slices ,mussels au ,gratin 7,bagged7 ,irish ,stew 7,bagged7 ,scalloped ,tomatoes 7,bagged7 ,lettuce ,salad ,lemon ,pie ,coffee4 ,,paper ,,bag ,,menus ,,for ,,summer4 ,,breakfast ,,no4 #a4 ,raspberries ,cereal ,creamed ,mushrooms 7,bagged7 ,toast 7,bagged7 ,coffee4 ,,breakfast ,,no4 #b4 ,blackberries with ,cream ,moulded ,cereal ,crisped ,bacon and ,liver 7,bagged7 ,rolls 7,bagged7 ,radishes ,coffee4 ,,breakfast ,,no4 #c4 ,cantaloupe ,moulded ,farina ,corn ,fritters 7,bagged7 ,baked ,egg ,in ,tomato ,cases 7,bagged7 ,scones 7,bagged7 ,coffee4 ,,luncheon ,,or ,,supper ,,no4 #a4 ,peach ,puree ,potato ,salad ,veal ,loaf 7,bag-cooked7 ,raspberry ,short ,cake 7,bag-cooked7 with ,cream ,iced ,tea4 ,,luncheon ,,or ,,supper ,,no4 #b4 ,cold ,game ,pie 7,cooked in ,bag7 ,hot ,biscuit 7,cooked in ,bag7 ,oatmeal ,crisps 7,cooked in ,bag7 ,blackberries ,iced ,tea4 ,,luncheon ,,or ,,supper ,,no4 #c4 ,stuffed ,tomatoes with ,cream 7,bag-cooked7 ,baked ,lamb1 ,sweetbreads 7,bag-cooked7 ,bread and ,butter ,lettuce ,salad ,raspberries ,potato ,caramel ,cake 7,bag-cooked7 ,iced ,tea4 ,,dinner ,,no4 #a4 ,canteloupes ,radishes ,olives ,lamb ,chops 7,bagged7 ,mint ,jelly ,green ,peas 7,bagged7 ,string ,bean ,salad ,lemon ,ice ,,dinner ,,no4 #b4 ,sardines and ,lemon ,olives ,radishes ,saute of ,chicken with ,mushrooms 7,bagged7 ,sweet ,potatoes en ,brochette 7,paper-bagged7 ,sliced ,tomatoes with ,french ,dressing ,fruit ,syllabub ,potato ,chocolate ,cake 7,baked in ,bag7 ,iced ,tea4 ,,dinner ,,no4 #c4 ,watermelon ,roast ,lamb 7,paper-bagged7 ,mint ,sauce1 ,currant ,jelly ,new ,potatoes 7,bagged7 ,parsley ,sauce ,oriental ,string ,beans 7,paper-bagged7 ,cucumbers 7,dressed with oil and vinegar7 ,neufchatel ,cheese and ,wafers ,lemon ,ice ,chocolate ,wafers 7,bag-cooked7 ,iced ,tea with ,lemon4 ,,paper ,,bag ,,menus ,,for ,,autumn4 ,,breakfast ,,no4 #a4 ,peaches and ,cream ,cereal ,fried ,tomatoes 7,paper-bagged7 ,cream ,gravy ,blueberry ,biscuit 7,paper-bagged7 ,coffee4 ,,breakfast ,,no4 #b4 ,baked ,apples 7,bagged-cooked7 with ,cream ,cereal ,eggs ,baked in ,tomatoes 7,paper-bagged7 ,baked ,potatoes 7,bagged7 ,biscuit 7,bagged7 ,coffee4 ,,breakfast ,,no4 #c4 ,canteloupe ,ham with ,apples 7,bagged7 ,sweet ,potatoes 7,bagged7 ,corn ,meal ,gems 7,bag-cooked7 ,coffee4 ,,luncheon ,,or ,,supper ,,no4 #a4 ,cold ,roast ,chicken 7,paper-bagged7 ,baked ,potatoes 7,bagged7 ,tomatoes with ,mayonnaise ,bread and ,butter ,folds ,baked ,sweet ,apples with ,cream 7,bagged7 ,chocolate ,cake 7,bagged7 ,tea4 ,,luncheon ,,or ,,supper ,,no4 #b4 ,corn ,patties 7,bagged7 ,scalloped ,potatoes 7,bagged7 ,olives ,pickles ,farmer's ,fruit ,cake 7,bagged7 ,baked ,quinces ,tea4 ,,luncheon ,,or ,,supper ,,no4 #c4 ,baked ,potatoes en ,surprise 7,bagged7 ,chicken ,croquettes 7,paper-bagged7 ,sliced ,tomatoes with ,french ,dressing ,baked ,apples with ,nuts 7,bagged7 ,gingerbread 7,bagged7 ,tea4 ,,dinner ,,menu ,,no4 #a4 ,canteloupe ,caviare ,canaps 7,cooked in ,bag7 ,sauer ,braten with ,carrots and ,onions 7,bagged7 ,baked ,potatoes 7,bagged7 ,lima ,beans 7,bagged7 ,sliced ,tomatoes ,peach ,short ,cake 7,paper-bagged7 ,coffee4 ,,dinner ,,menu ,,no4 #b4 ,caviare ,canaps 7,cooked in ,bag7 ,deviled ,chestnuts 7,paper-bagged7 ,roast ,pork 7,bagged7 ,sweet ,potatoes 7,bagged7 ,baked ,egg ,plant 7,bagged7 ,cucumbers ,apple ,pie 7,paper-bagged7 with ,cream ,cheese ,coffee4 ,,dinner ,,menu ,,no4 #c4 ,grapes and ,peaches ,cream of ,chestnut ,soup with ,croutons 7,cooked in ,bag7 ,roast ,duck 7,bagged7 ,spiced ,grapes ,sweet ,potatoes 7,bagged7 ,baked ,tomatoes 7,bagged7 ,grape ,pie 7,baked ,in ,bag7 ,coffee4 ,,chapter ,,xxiii4 ,a ,,few ,,of ,,the ,,easiest ,,dishes ,,for ,,beginners ,baked ,potatoes in their ,jackets ,page #if ,baked ,potatoes without ,jackets #if ,bacon and ,apples #gj ,sausage and ,apples #gb ,bacon and ,bananas #gj ,sausage with ,tomatoes #gc ,roast ,loin of ,pork #gb ,hot ,cheese ,canaps #bj ,caviare ,canaps #bj ,cheese and ,cracker ,canaps #bj ,cracker ,crisps #ba ,roast ,clams #bf ,lobster in ,shells #bi ,baked ,blue ,fish #ca ,filets of ,flounder #cd ,lamb ,chops #fg ,roast ,leg of ,lamb #fi ,roast ,chicken #ej ,vealettes #gf ,baked ,onions #id ,sweet ,potatoes and ,bacon #ig ,spinach #ih ,peas #id ,turnips #ii ,baking ,powder ,biscuits #aja ,baked ,apples #aab ,cinnamon ,apples #aac ,apple ,dumplings #aab ,baked ,pears #aae ,mrs4 ,kelder's ,loaf ,cake #ajg ,oatmeal ,cakes #aji ,pork ,cake #aji ,mince ,turnovers #abb ,individual ,apple ,tart #abj ,,index ,,appetizers ,,and ,,relishes3 ,,page ,bouchee ,cases #ah ,bonne ,bouchee #ai ,bouchees of ,caviare1 ,olives and ,mayonnaise #ai ,bouchees of ,sardines #ai ,bouchees of ,sausage or ,tongue #ai ,canaps1 ,the ,making of #ai ,anchovy ,canaps #bj ,caviare ,canaps #bj ,hot ,cheese ,canaps #bj ,cheese and ,crackers ,canaps #bj ,cheese ,toast ,sandwiches #bj ,cracker ,crisps #ba ,deviled ,crackers #ba ,diables ,cheval #ba ,nut ,appetizers #ba ,salted ,almonds #ba ,deviled ,almonds #bb ,roasted ,chestnuts #bb ,salted ,chestnuts #bb ,deviled ,chestnuts #bb ,,beef3 ,bullock's ,heart #fa ,stewed ,bullock's ,heart #fa ,filet of ,beef #fa ,hamburg ,steak #fb ,pot ,roast #fc ,rib ,roast of ,beef #fc ,roast ,round of ,beef in ,paper ,bag #fd ,sauer ,braten #fd ,beef ,steak #fe ,toledo ,beef ,steak #fe ,stuffed ,roast ,beef or ,mock ,duck #fe ,,cakes3 ,cheese ,cakes #ajd ,cinnamon ,cake #aje ,english ,fairy ,cakes #aje ,fruit ,cookies #ajf ,mrs4 ,godfrey's ,soft ,ginger ,bread #ajf ,good ,friday ,cake #ajf ,german ,honey ,cakes #ajg ,pecan ,kisses #ajg ,mrs4 ,kelder's ,loaf ,cake #ajg ,hickory ,nut ,macaroons #ajh ,walnut ,macaroons #ajh ,maple ,sugar ,cake #ajh ,molasses ,coffee ,cake #ajh ,nut ,cake #ajh ,oatmeal ,cakes #aji ,german ,peach ,cake #aji ,pork ,cake #aji ,potato ,chocolate ,cake #aaj ,potato ,caramel ,cake #aaj ,auburn ,pound ,cake #aaa ,raisin ,nut ,cake #aaa ,sour ,cream ,cake #aaa ,,cheese ,,and ,,egg ,,dishes3 ,cheese ,balls with ,tomato ,sauce #hg ,cheese ,fritters to ,serve with ,salad ,course #hg ,pepper ,cheese #hg ,cheese ,ramekins #hh ,cheese and ,eggs #hh ,baked ,eggs #hh ,baked ,eggs with ,cheese #hh ,a ,paper ,bag ,omelette #hh ,cheese ,omelette #hi ,swiss ,eggs #hi ,eggs in ,tomato ,cups #hi ,,fish 7also see ,shell ,fish73 ,filet of ,bass #ca ,baked ,blue ,fish #ca ,bloaters1 ,a ,breakfast ,dish of #ca ,cat ,fish #cb ,codfish ,cones #cb ,codfish la ,crme #cb ,eels1 ,paper ,bagged #cc ,flounder la ,meunire #cc ,filets of ,flounder #cd ,finnan ,haddie #cd ,fish ,cakes #cd ,new ,england ,fish ,pie #ce ,fish ,souffl #ce ,planked ,fish ,bag ,cooked #cf ,halibut la ,poulette #cg ,herring au ,gratin #cg ,herrings with ,herbs #cg ,kedgeree #cg ,kippered ,mackerel with ,fine ,herbs #ch ,salmon ,loaf #ch ,scalloped ,salmon #ch ,salmon ,souffl #ci ,baked ,shad #ci ,shad ,roe #ci ,smelts #dj ,bagged ,weak ,fish #dj ,white ,fish ,planked #da ,,fish ,,sauce 7also see ,sauces and ,gravies73 ,anchovy ,sauce #db ,quick ,bearnaise ,sauce #db ,bearnaise ,sauce #db ,brown ,sauce #dc ,curry ,sauce #dc ,egg ,sauce #dc ,sauce ,hollandaise #dc ,egg ,sauce ,made from the ,hollandaise #dd ,lobster ,sauce #dd ,maitre d',hotel ,butter #dd ,sauce for ,broiled ,shad la ,murray #de ,parsley ,butter #de ,sauce ,tartare #de ,,fruits3 ,baked ,apples #aab ,baked ,apple ,dumplings #aab ,cold ,baked ,apples with ,rum #aab ,cinnamon ,apples #aac ,apples ,stuffed with ,figs #aac ,baked ,apples and ,nuts #aac ,raisin ,apples #aad ,baked ,apple ,sauce #aad ,baked ,bananas #aad ,stuffed ,dates #aad ,baked ,gooseberries #aad ,baked ,peaches #aad ,baked ,pears #aae ,baked ,plums #aae ,baked ,quinces #aae ,baked ,raisins #aae ,chestnut ,patties #aae ,,game 7see ,poultry and ,game73 ,,lamb ,,and ,,mutton3 ,breast of ,lamb with ,tomato ,sauce #fg ,lamb ,chops #fg ,lamb or ,mutton ,cutlets with ,tomatoes #fg ,lamb ,fry #fh ,lamb's ,kidney #fh ,leg of ,mutton ,cooked in ,cider #fh ,mutton ,chops and ,sausage #fh ,ragout of ,lamb #fh ,roast ,leg of ,lamb #fi ,a ,genuine ,irish ,stew #fi ,,pastry3 ,plain ,pie ,crust #aaf ,apple ,pie #aag ,deep ,apple ,pie with ,cream ,cheese #aag ,cranberry ,pie #aah ,cranberry and ,raisin ,pie #aah ,lemon ,pie #aah ,mince ,pie #aah ,mock ,mince ,pie #aai ,pecan ,pie with ,one ,crust #aai ,real ,old-,fashioned ,pumpkin ,pie #aai ,individual ,english ,apple ,tart #abj ,colonial ,pumpkin ,tartlets #aba ,apple and ,cheese ,turnovers #aba ,apricot or ,plum ,jam ,turnovers #abb ,mince ,turnovers #abb ,,pork ,,in ,,varied ,,forms3 ,bacon and ,apples #gj ,bacon and ,bananas #gj ,bacon and ,calf's ,liver #gj ,baked ,pork ,chops #gj ,pork ,chops and ,sweet ,potatoes #gj ,ham and ,scalloped ,potatoes #ga ,ham1 ,spinach and ,lamb ,chops #ga ,stuffed ,fresh ,ham or ,shoulder #gb ,roast ,loin of ,pork #gb ,roast ,spare-,rib #gb ,baked ,sausage with ,apples #gb ,baked ,sausage and ,potato #gb ,baked ,sausage with ,toast #gc ,baked ,sausage with ,tomatoes #gc ,tenderloin of ,pork #gc ,,poultry ,,and ,,game3 ,capon #dg ,chicken with ,parsnips #dh ,chicken la ,baltimore #dh ,chicken ,croquettes #dh ,paper ,bagged ,chicken #di ,chicken ,pie #di ,paste for ,chicken ,pie #ej ,chicken ,rissoles #ej ,roast ,chicken #ej ,saute of ,chicken with ,mushrooms #ej ,smothered ,chicken #ea ,ducks with ,banana ,dressing #ea ,canvas ,backs #ea ,chicken1 ,italian ,style #eb ,roast ,wild ,duck #eb ,roast ,wild ,duck1 ,ohio ,style #ec ,frogs' ,legs #ec ,paper ,bag ,roast ,goose #ec ,sage and ,potato ,stuffing #ed ,bag ,roasted ,young ,guinea ,fowl #ed ,bag ,broiled ,young ,guinea ,hen #ee ,quail #ee ,stuffed ,quail #ef ,rabbit ,cookery #ef ,barbecued ,rabbit #ef ,roast ,rabbit #eg ,stewed ,rabbit #eg ,reed ,birds #eh ,squab #eh ,barbecued ,squirrel1 7,southern ,style7 #eh ,turkey la ,bonham #ei ,venison #fj ,venison ,steak #fj ,,puddings ,,and ,,pudding ,,sauces3 ,almond ,pudding #abe ,apple and ,fig ,pudding #abe ,banana ,pudding #abe ,farmer's ,plum ,pudding #abf ,peach ,betty #abf ,peach ,cobbler #abf ,peach ,roly-,poly #abg ,plum ,roly-,poly #abg ,rye ,bread ,pudding #abg ,tapioca ,apple ,pudding #abh ,a ,white ,plum ,pudding #abh ,caramel ,sauce #abh ,cornstarch ,pudding ,sauce #abi ,cream ,sauce #abi ,cream ,sauce la ,hotel ,astor #abi ,delicious ,fruit ,sauce for ,plum ,pudding #abi ,hard ,sauce for ,plum ,pudding #abi ,molasses ,sauce #acj ,,recooked ,,dishes3 ,beef ,steak ,left ,overs #hc ,chicken ,croquettes #hc ,mock ,fried ,oysters #hd ,turkey ,croquettes #hd ,edinboro ,hot ,pot #hd ,individual ,meat ,pies #he ,english ,pasties #he ,olla ,podrida ,pie #he ,oyster ,bundles #hf ,,sauces ,,and ,,gravies3 ,bignon's ,sauce #gh ,bread ,sauce #gh ,brown ,sauce #gh ,celery ,sauce #gi ,currant ,jelly ,sauce #gi ,curry ,sauce #gi ,hollandaise ,sauce #gi ,horseradish ,sauce #hj ,maitre d',hotel ,butter #hj ,mexican ,sauce #hj ,mint ,sauce for ,roast ,lamb #hj ,french ,mustard ,sauce1 ,creole ,style #ha ,mustard ,sauce for ,cold ,meat #ha ,onion ,sauce #ha ,spanish ,sauce #ha ,thick ,tomato ,sauce #hb ,sauce ,tartare #hb ,,shell ,,fish3 ,clam ,pies #bf ,roast ,clams #bf ,crabs1 ,soft and ,hard #bf ,creamed ,crabs #bg ,crabs ,deviled la ,william ,penn #bg ,crab ,meat au ,gratin #bg ,crab ,flakes au ,gratin #bh ,lobster ,chops #bh ,coquilles of ,lobster #bh ,lobster in ,shells #bi ,mussels au ,gratin #bi ,boxed ,oysters 7,virginia ,style7 #bi ,spindled ,oysters and ,bacon #cj ,,short ,,cakes3 ,banana ,short ,cakes #abc ,peach ,short ,cake #abc ,rhubarb ,short ,cake #abd ,old-,fashioned ,strawberry ,short ,cake #abd ,,soup ,,accessories3 ,bread ,sticks #bc ,croutons ,toasted #bc ,crisped ,crackers #bc ,egg ,balls #bc ,forcemeat ,balls1 or ,quenelles #bd ,,veal3 ,baked ,calf's ,liver #gd ,calves' ,brains in ,tempting but ,inexpensive ,ways #gd ,breaded ,brains #gd ,sweetbreads #ge ,baked ,sweetbreads #ge ,sweetbreads with ,bacon #ge ,larded ,sweetbreads #ge ,sweetbreads ,straight #gf ,vealettes #gf ,veal ,loaf #gf ,shoulder of ,veal ,stuffed and ,braised #gg ,,vegetables3 ,asparagus #ij ,asparagus with ,cheese #ij ,lima ,beans #ij ,string ,beans1 ,oriental ,style #ia ,boston ,baked ,bean ,cakes #ia ,bean ,croquettes #ia ,german ,cabbage #ib ,cabbage ,hot ,slaw #ib ,carrots #ib ,carrot ,saute #ib ,dolmas #ii ,stuffed ,eggplant #ic ,lentil ,cutlets #ic ,mushrooms #ic ,baked ,onions #id ,stuffed ,baked ,onions #id ,onions with ,cheese #id ,parsnips #id ,green ,peas #id ,stuffed ,peppers #ie ,peppers with ,cream ,fish #if ,baked ,irish ,potatoes #if ,baked ,potatoes without their ,coats or ,jackets #if ,potatoes en ,surprise #if ,potatoes ,farci #ig ,sauer ,kraut #ig ,waldorf ,sauer ,kraut #ig ,sweet ,potatoes and ,bacon #ig ,sweet ,potato ,straws #ih ,sweet ,potato en ,brochette #ih ,spinach #ih ,summer ,squash in ,butter #ih ,stuffed ,summer ,squash #ih ,stuffed ,tomatoes with ,cream #ih ,turnips #ii ,turnip ,balls #ii ,stuffed ,vine ,leaves or ,dolmas #ii ,,warm ,,breads1 ,,biscuits1 ,,muffins1 ,,etc43 ,baking ,powder ,bread #aja ,bannocks #aja ,baking ,powder ,biscuits #aja ,egg ,biscuits #ajb ,maple ,biscuits #ajb ,nut ,biscuits #ajb ,raisin ,biscuits #ajc ,hot ,cross ,buns #ajc ,warmed ,over ,breads #ajc ,,you ,,will ,,find ,,the ,,new ,,cookery ,,easy if you use only ,,continental ,,cookery ,,bags ,,made expressly for ,paper ,bag ,cooking4 ,the perfected product of much investigation and many experiments4 ,,continental ,cookery ,bags are ,white1 ,sanitary1 ,strong1 ,waterproof1 ,greaseproof and entirely ,odorless4 ,in every way they are ,safe and ,suitable4 ,packages of #cj ,bags1 ,conveniently ,assorted1 with ,special ,clips and ,book of ,directions and ,recipes1 #be;c4 ,a variety of sizes at the same price per package4 ,,continental ,,paper ,,bag ,,co4 ,,whitehall ,,building1 ,,new ,,york ,,oval ,,wood ,cookery ,dishes ,should be ,used in ,all ,paper ,bag ,cooking ,they are as ,important as the ,bags ,because they conserve all the delicate meat and vegetable juices1 adding a savory flavor to everything cooked in them4 ,with our ,cookery ,dishes you can give to all meats the delicious taste which has heretofore been secured only by planking steaks and fish4 ,the sweet wood--we use sugar-maple only--is always fresh1 giving an effect that cannot be maintained permanently by the ordinary plank4 ,everything that can be cooked in a paper bag tastes better if you use our ,cookery ,dishes also4 ,,ask ,,your ,,dealer ,,about ,,them ,they are packed in cartons suitable for all purposes1 assuring the delivery of clean and sanitary dishes in your kitchen4 ,,the ,,oval ,,wood ,,dish ,,company ,delta1 ,ohio #abg ,franklin ,st41 ,new ,york #dcf ,gravier ,st41 ,new ,orleans ,manufacturers of ,o4,w4,d4 ,butter ,dishes1 ,picnic ,plates1 and ,clothes ,pins ,refined ,vegetable ,oil ,is recommended by physicians and culinary experts in place of butter and animal fats for all cooking2 it is more healthful and economical4 ,wesson ,snowdrift ,oil ,the ,best ,refined ,vegetable ,oil ,is ,unexcelled for ,greasing ,paper ,bags ,you can buy many different kinds of vegetable oils1 but you can't get anything equal to ,wesson ,snowdrift ,oil4 ,it is refined by the ,wesson process 7the only process yet discovered for properly refining vegetable oils7 and we control that process4 ,no other manufacturer can use it4 ,wesson ,snowdrift ,oil has just the right smoothness and consistency to make rich and delicious salad dressings4 ,,at ,,all ,,grocers ,on request1 we will mail you our ,wesson ,snowdrift ,oil book of #aej recipes4 ,please mention your grocer's name4 ,illustration ,the ,southern ,cotton ,oil ,company ,dept4 ,b #bd ,broad ,street1 ,new ,york1 ,n4 ,y4 ,savannah ,chicago ,new ,orleans ,san ,francisco ,illustration3 ,this illustration shows a bag properly closed with clips4 ,the ,cookery ,bag ,clip is the only successful device for effectually closing ,paper ,cookery ,bags ,illustration ,the projecting lips permit the clips to slip on to the bags easily2 the free ends projecting outwardly prevent the clips slipping off the bag when in use4 ,made by ,,the ,,oakville ,,company ,waterbury1 ,conn4 ,makers of ,sevran ,pins and the ,clinton and ,damascus ,safety ,pins4 99 99 99 99 99 ,transcriber's note3 ,obvious punctuation errors were corrected4 ,page #be1 amonnia changed to ammonia 7as the ammonia used7 ,page #bf1 may changed to many 7in as many small7 ,page #cj1 sault changed to salt 7with salt1 pepper and butter7 ,page #ce1 sesasoned changed to seasoned 7mashed potato well seasoned7 ,page #fa1 #e-h and #c-h changed to #e_/h and #c_/h respectively 7#e_/h of an inch thick7 7about #c_/h of an inch7 ,page #fc1 marcaroni changed to macaroni 7a bit of macaroni7 ,page #gd1 over changed to oven 7hour in a hot oven7 ,page #hj1 floor changed to flour 7of flour4 ,stir and7 ,page #ha1 desertspoonful changed to dessertspoonful 7dessertspoonful ,worcestershire ,sauce7 ,page #ij1 ,chesse changed to ,cheese 7,asparagus ,with ,cheese7 ,page #ajh1 spoonsfuls changed to spoonfuls 7spoonfuls into a7 ,page #aaf1 ,,capter changed to ,,chapter 7,,chapter ,,xxi7 ,page #abg1 sweeteend changed to sweetened 7the extra juice sweetened7 ,page #aea1 ,balitmore changed to ,balitmore 7,chicken la ,baltimore7 ,page #aeb1 ,,saucees changed to ,,sauces 7,,puddings ,,and ,,pudding ,,sauces7 ,page #aee1 ,waldrof changed to ,waldorf 7,waldorf ,sauer ,kraut7