=Roast Loin of Pork.=--Sprinkle with salt and pepper, dredge lightly with flour and put into a greased bag with a half cup of water or tomato. Seal and bake an hour and a half. Serve with apples baked in another bag. =Roast Spare-Rib.=--Cut the skin of the spare-rib in checks, season with salt and pepper and put in a well-greased bag surrounded by apples or sweet potatoes cut in halves, and bake three-quarters of an hour. =Baked Sausage With Apples.=--Put links of sausage or sausage cakes in greased bag, and surround with well flavored apples cored and cut in halves but not peeled. Stand the apples flesh side down. Seal and bake fifteen minutes. =Baked Sausage and Potato.=--Get the best country sausage meat and mould into a little roll. Dust lightly with flour and put into a well-greased bag. Peel enough potatoes to make a wall about the meat and cut them in halves. They should stand with the cut side against the meat. Seal the bag and bake about thirty minutes until the potatoes are tender and brown and the sausage well done. If desired, use the drippings that come from the sausage as the foundation for a cream gravy to serve with the sausage or serve without. Sausage cooked in this way is also nice sliced cold and makes appetizing sandwiches for the school lunch basket. =Baked Sausage With Toast.=--Put a half dozen link sausages in a well-greased bag, separating them by as many slices of bread cut the same height. Add a half cup of good brown sauce and a few mushrooms if desired. Seal and bake twelve minutes. Serve with the sauce and a little minced parsley sprinkled over the sausage. =Baked Sausage With Tomatoes.=--Put into the greased bag sausage cakes or links. Chop fine one small onion, a teaspoonful of parsley and two tomatoes, spread over the sausage, seal and cook twenty minutes. =Tenderloin of Pork.=--Get fat, large tenderloins and have them split, but leave connected down the side. Fill with a good forcemeat or potato dressing well seasoned, skewer the edges together or tie with string, put in well-greased bag adding a tablespoonful of water and bake twenty minutes. Serve with curried apples, made in this way and baked in another bag at the same time. Peel and core the apples and fill the cavities with a mixture of curry powder, grated cheese and fine breadcrumbs. For eight apples use four tablespoonfuls and a half of curry powder and eight of the bread crumbs. Moisten the mixture with milk. Bag, seal and bake. These apples are nice served cold with cold roast pork. CHAPTER XIII. VEAL. =Baked Calf's Liver.=--ONE calf's liver washed and dried, slashed and scored inside. Have bread dressing ready well seasoned with onions. Stuff the liver with this and tie with cord. Skewer to liver with toothpicks several pieces of bacon, put a little hot water in the bag and bake at least one hour in a hot oven. Send to table hot, with a parsley garnish.