STANDARD
PAPER-BAG
COOKERY

BY
EMMA PADDOCK TELFORD
Household Editor of
The Delineator, New Ideas, and The Designer
NEW YORK
CUPPLES & LEON COMPANY

CHAPTER		PAGE
I.	Foreword and Introduction	[7]
II.	What Is Paper Bag Cookery	[9]
III.	General Directions	[12]
IV.	Time Table	[16]
V.	Appetizers and Relishes	[18]
VI.	Soup Accessories	[23]
VII.	Shell Fish	[25]
VIII.	Fish	[31]
IX.	Fish Sauce	[42]
X.	Poultry and Game	[47]
XI.	Beef	[61]
XII.	Lamb and Mutton	[67]
XIII.	Pork in Varied Forms	[70]
XIV.	Veal	[74]
XV.	Sauces and Gravies	[78]
XVI.	Recooked Dishes	[83]
XVII.	Cheese and Egg Dishes	[87]
XVIII.	Vegetables	[90]
XIX.	Warm Breads, Biscuits, Muffins, etc.	[101]
XX.	Cakes	[104]
XXI.	Fruits	[112]
XXII.	Pastry	[116]
XXIII.	Short Cakes	[123]
XXIV.	Paper Bag Menus	[133]
XXV.	A Few of the Easiest Dishes for Beginners	[145]
	Index	[147]

STANDARDPAPER-BAGCOOKERY