Trim every morsel of fat from the chop, and put it without water or seasoning into a very well greased bag. Cook it fifteen or twenty minutes according to the thickness, and serve it with any seasoning or sauce the doctor sanctions.
INVALID'S CHICKEN.
With a very sharp knife, cut neat fillets from the breast of a plump chicken; brush each fillet over with oiled butter, put into a greased bag, and cook fifteen minutes.
INVALID'S WHITING.
Choose a good-sized but not coarse whiting; have it filleted; roll up each fillet and put them into a thickly buttered bag with one tablespoonful of milk. Cook ten minutes.
INVALID'S PORRIDGE.
This may be cooked in a buttered bag alone, or cooked in a dish enveloped in a bag. Both methods are excellent. For the first, take a pint of milk and add when boiling enough rolled oats to make a batter; add salt to taste, and put into a well buttered bag and cook twenty minutes. If a dish be used, the porridge may be made thinner, and must be cooked longer, about thirty minutes. If the ordinary medium oatmeal be used, it must be soaked in cold water overnight, in a pie-dish. Next morning, add as much more water as will be needed, add a little salt. Put the dish into a greased bag and cook forty-five minutes. This porridge is not suitable for invalids, but is excellent for children.
BREAKFAST DISHES.
There are a great many breakfast dishes, besides ham and eggs which are very much nicer cooked in a paper bag.
LIVER AND BACON