are a favourite country dish. Half a pound of freshly gathered mushrooms should be trimmed, peeled, wiped, and put into a buttered bag with half a dozen thinly cut rashers of bacon, and a piece of butter rubbed together with a dessertspoonful of flour, a little salt and cayenne pepper. Cook thirty minutes.
SURPRISE SAUSAGES.
Half a pound of sausage-meat is rolled into the shape of an egg, and a cupful of cold mashed potato is mixed with a well beaten egg and a little salt and pepper. Cover the sausage-meat completely with the potato mixture, brush over with the beaten yolk of an egg, roll it in fine bread-crumbs, highly seasoned; put the whole into a greased “Papakuk” bag and cook fifteen minutes.
BAKED HAM
Take a corner or gammon of bacon, or a small picnic ham; make a paste of flour and water and completely cover the ham with it, rolled out to about half an inch in thickness. Put in a greased bag and cook in a moderate oven, allowing thirty minutes to the pound. When done, paste and skin come away easily and the flavour and aroma are exquisite.
COD'S ROE
makes a nice breakfast dish. It is first boiled or steamed until thoroughly done. When quite cold, cut in thick, firm slices, brush over with oiled butter, dredge thoroughly on both sides on flour, sprinkle with salt and pepper, put into a well buttered “Papakuk” bag, and cook twelve minutes.
EGG CUTLETS.
Chop rather finely three hard-boiled eggs, add two tablespoonfuls of fine bread-crumbs, one of grated cheese and a little pepper and salt; mix well and bind with the beaten yolk of two eggs. Shape into cutlets, put into a thickly buttered “Papakuk” bag, and cook ten minutes.
EGG SAVOURY.