is particularly dainty when cooked in this fashion. Have the fish cleaned and the head taken off. Rub both inside and out with butter, put it into a well greased bag with a tablespoonful of water, and cook for fifteen minutes. It will have the appearance of a boiled fish, and the curd-like whiteness and delicacy of its flesh will be extremely tempting, while the flavour will be far superior to that of a boiled haddock. Or, if a more savoury dish be preferred, the fish must be well dredged with flour, which has been highly seasoned with salt and pepper, then covered with bits of butter, put without water into a greased paper-bag and placed in a hot oven, the heat being maintained at the same degree for twenty minutes. The paper will become very brown, but must not be allowed to blacken or singe. The fish will then be a rich golden brown, closely resembling fried fish, but much more wholesome and digestible.
WHITING
is very delicate cooked in a paper bag, and can be eaten by the youngest child or most delicate invalid without risk to the digestion. It is skinned, the tail fastened in the mouth, then placed in the greased bag with a tablespoonful of water, and cooked for about ten minutes. It is not so insipid as boiled whiting and is more nutritious.
KIPPERS
are placed in a well greased bag, and cooked in a hot oven for about ten minutes. They should be very savoury, yet by no means dried up by this means of cooking, and are also not so rich as when fried.
BLOATERS
cooked the same way are quite as tasty as when fried, but lighter and more digestible.
SMOKED HADDOCKS
acquire a new and delicious flavour when cooked in a paper bag. They should be carefully wiped clean, well buttered, peppered, and put into a greased bag for ten minutes. A very nice variety is obtained by cutting a neat hole in the bag with scissors at the end of this time, carefully dropping in a couple of eggs, and returning to the oven till the eggs are cooked. Serve on a very hot dish upon which a good slice of butter has been melted. Or, put two or three eggs in a separate bag with a cup of water, and let them cook for six or eight minutes; serve in slices on top of the haddock.
FISH PUDDING.