SAUSAGES.
Put a pound of pork sausages into cold water for five minutes. Then take them out and strip off the skins. Put them in a lightly greased bag, and cook them for twelve minutes. As a pleasant variety, two or three tomatoes, skinned and cut in halves, may be cooked in the same bag, and are excellent. Other savoury breakfast dishes are: —
ANGELS ON HORSEBACK.
Take some very thin slices of bacon, lay an oyster on each, secure, and put in a well buttered bag. Six minutes will cook these nicely.
HAM AND EGGS.
The national breakfast dish is greatly improved by being cooked in a paper bag. The required number of rashers are put into a bag in a hot oven, and after six minutes a hole is cut in the paper and the eggs dropped carefully in. As soon as they are set, which will be in a few minutes, the dish is ready for serving.
EGGS.
Eggs put into a bag with a cup of water, and placed in a hot oven for four to five minutes, are superior to those cooked in a saucepan.
DRESDEN PATTIES.
Take some slices of stale bread and cut out rounds of about two inches in diameter. Scoop out the centre to form a deep cavity. Dip these in a thick batter. Have ready a mixture of minced cooked chicken and ham, stirred to a thick paste with white sauce. Fill the rounds with this, put into a buttered bag, and cook ten minutes.