Carrots.—Wash and scrape a half dozen tender carrots. Slice thin and season with salt, pepper and a good tablespoonful of butter. Add a half cupful good stock, put in a well-greased bag, seal and cook thirty-five minutes.
Carrot Saute.—Scrape and cook young carrots in boiling salted water until tender. Cut in halves lengthwise, roll in fine cracker crumbs, then in egg and cracker again, and put in well-greased bag. Bake fifteen minutes, sprinkle with fine chopped parsley and serve very hot.
Stuffed Eggplant.—Select purple fruit and of small size. Halve them, sprinkle them with salt, turn them cut side down on a fine sieve, put a heavy plate on them and let them drain for an hour. Wipe dry, take from each a tablespoonful of the center, chop it fine and for each tablespoonful allow the same amount of bread crumbs, a teaspoonful of chopped onions, olives and vegetable oil, with a little salt and a dusting of paprika. Mound this dressing on each half, arrange the halves in a buttered bag, pour in water to the depth of an inch, add a generous piece of butter, salt and pepper, and place the bag in a hot oven; twenty minutes should be sufficiently long to cook the eggplant thoroughly.
Lentil Cutlets.—Soak one cupful dried lentils all night with a cupful dried lima beans. In the morning drain, add two quarts of water, a stalk of celery and half an onion sliced. Cook until soft, remove the seasonings and rub through a puree sieve. Add one cupful stale bread crumbs, one beaten egg, the juice of a half lemon and seasonings to taste. Melt a heaping tablespoonful of butter in a small saucepan, add to it a tablespoonful flour and pour on, when blended, a third of a cup of milk. Let the mixture cook until thick and smooth, then add to the lentil mixture and set aside to cool. Shape into small cutlets, dip in beaten egg, then in fine cracker crumb, put in a well-buttered bag and bake twenty minutes. Serve with a tomato sauce.
Mushrooms.—Choose fine fat mushrooms, cut the stem close, peel and wipe delicately with a damp cloth. Sprinkle lightly with salt and lay in a well-greased bag together with a big tablespoonful of butter rolled in flour and a half cupful of rich cream. Seal and cook twelve minutes in a hot oven.
Baked Onions.—Parboil for fifteen minutes Bermuda or Spanish onions, chill in cold water, then if very large cut in halves, otherwise, cut a little wedge out of the hearts and fill the cavity with butter or vegetable oil. Put in the well-greased bag, adding a little water and more butter or oil, seal and cook twenty minutes.
Stuffed Baked Onions.—The next time you have a roast leg of lamb or mutton, try baked onions prepared in this way as an accompaniment: Take large onions, preferably Spanish or Bermudas, peel, cut a slice from the top of each, and with a small spoon scoop out about half the pulp. Put this in a dish, mix with it an equal quantity of bread crumbs, well flavored with chopped parsley, sweet marjoram, salt and pepper. Moisten the whole lightly with cream and a little melted butter; mix well, fill the onion cavities with the stuffing, crown with a slice of bacon for a cover, put in a bag and bake one hour in a moderate oven.
Onions With Cheese.—Skin large Spanish onions and boil until quite soft. Press through a sieve and put into a well-buttered wooden baking dish. Season with salt, pepper and plenty of butter, add a little stock or milk, grate a little cheese over them, put in bag and bake to a golden brown.