Take nice ripe tomatoes. Plunge into boiling water for a few seconds, then put into cold water for the same length of time. Take them out and pull off the skins, which will now come away readily. Cut them up roughly in a basin; add salt and pepper, the grated rind of half a lemon, a bouquet of herbs, thyme, parsley, and bay leaf, and half a teacupful of water, and a piece of butter. Mix together, and turn into a well buttered bag. Cook for twenty minutes. Empty into a hot dish, pick out the bouquet of herbs, and serve immediately.
TOMATO PIE.
Prepare the tomatoes as in the foregoing recipe, and put into a basin roughly cut up. Mix in a tablespoonful of chopped onion, salt, and pepper, a teaspoonful of grated lemon rind, half a cupful of weak stock or water, a tablespoonful of fine bread-crumbs, a small piece of butter. Have ready macaroni boiled and cut in inch-long pieces. Mix with the tomato. Thickly butter a “Papakuk” bag, put in the pie, and cook for twenty minutes.
STUFFED TOMATOES.
This is a very nice supper or breakfast dish. Choose ripe but firm tomatoes. Cut off the tops, and put them aside. Scoop out the seeds from the tomatoes, and fill with a little minced cooked meat, nicely seasoned; or cut a sheep's kidney in four and use it as stuffing; or a pork sausage skinned and made to fit the hollow. Put a tiny piece of butter on each, sprinkle with salt, pepper, and a little minced parsley; fit on the lids, brush over with oiled butter, put into a greased “Papakuk” bag, and cook for twenty minutes.
VEGETABLE MARROWS.
These are particularly good cooked in “Papakuk” fashion. Plainly boiled and served with white sauce, it is an insipid vegetable, and even mashed with butter it is not very savoury. Prepared, however, in the following method, it is both tasty and satisfying. It is best pared before being cooked, although many vegetarians maintain that by doing so a great deal of the flavour and juice is lost, an assertion made also of the cucumber. This is very true when either vegetable is cooked in the ordinary way, but not so in paper-bag cookery. Having peeled the marrow, it must be cut in two, lengthways, and all the seeds and fibres removed. The cavity must be filled with a tasty stuffing of minced onion, cooked meat, finely minced, and half as much bread-crumbs seasoned with salt and pepper, and also some minced parsley, chopped beef suet, and a well-beaten egg. Tie the two halves together with thin string, brush over with oiled butter, put carefully into a thickly greased bag, and cook forty-five minutes.
SLICED VEGETABLE MARROW.
Peel a rather small marrow, and slice it into rings, cutting out all seeds and fibres. Sprinkle each ring with salt and pepper. Have ready a very thick batter, dip each ring in this, and put it, with as much batter as it will take up, into a very thickly buttered bag, and cook thirty minutes.
SAVOURY VEGETABLE MARROW.