CHAPTER PAGE I. FOREWORD AND INTRODUCTION 7 II. WHAT IS PAPER BAG COOKERY 9 III. GENERAL DIRECTIONS 12 IV. TIME TABLE 16 V. APPETIZERS AND RELISHES 18 VI. SOUP ACCESSORIES 23 VII. SHELL FISH 25 VIII. FISH 31 IX. FISH SAUCE 42 X. POULTRY AND GAME 47 XI. BEEF 61 XII. LAMB AND MUTTON 67 XIII. PORK IN VARIED FORMS 70 XIV. VEAL 74 XV. SAUCES AND GRAVIES 78 XVI. RECOOKED DISHES 83 XVII. CHEESE AND EGG DISHES 87 XVIII. VEGETABLES 90 XIX. WARM BREADS, BISCUITS, MUFFINS, ETC. 101 XX. CAKES 104 XXI. FRUITS 112 XXII. PASTRY 116 XXIII. SHORT CAKES 123 XXIV. PAPER BAG MENUS 133 XXV. A FEW OF THE EASIEST DISHES FOR BEGINNERS 145 INDEX 147 FOREWORD IN giving this little book to the public, there has been in mind one thing--practicability. The endeavor has been to make the directions for "Paper-bag Cookery" so clear and concise that even the inexperienced housekeeper may not be deterred from trying this new-old way of cooking foods delicately, digestibly, economically. No one is advised to try dishes--as for instance soups, omelettes, macaroni and kin,--and many desserts that may better be done by other methods. Neither has the author called for strange and divers seasonings and materials that are only to be found in the kitchens of the mighty and their attendant chefs. For the very large family or boarding house, pots and pans need still be called upon; but for the small family, for the woman who does her own work and wishes to minimize labor, or for the epicurean but frugal housewife who looks personally after the details of her own little establishment, this paper-bag cookery is commended. If this little volume points the easiest way for the preparation of nice dishes with a modicum of labor and a saving of time and money, it is all that its author and compiler asks. CHAPTER I. WHAT IS PAPER BAG COOKERY?