liberal sprinkling of paprika. Mould into balls the size of grapes, by mixing the yolk of a raw egg with the cooked paste, rolling lightly in the white of an egg, then in flour. Tuck into a small buttered bag, fasten, and set in oven for five minutes to become firm.

Forcemeat Balls or Quenelles.—Chop very fine any cold meat you have on hand, and season with salt, pepper, chopped parsley and a little onion juice. For one cupful of the prepared meat, beat one egg until light, stir in with hashed meat and add just enough flour to make cohesive. Roll in the hands to the size of hickory nuts, put in paper bag and cook ten minutes.

CHAPTER VI.

Fish and the paper bag method of cooking, go hand and glove. The thing that every housewife hates most, particularly in a small apartment, or in the Winter when it is difficult to get the house thoroughly aired, is the pervasive odor that announces to every one in the house or block just what you are going to have for dinner. Bagged, the odor is so minimized as to be entirely inoffensive. Ten minutes airing after the bag is opened will be quite sufficient to dissipate every particle of odor. Furthermore, the fish itself is much more delicate and digestible with all the flavor of fish and seasoning held in and united in a harmonious whole. Of course, this presupposes a fresh fish to start with, or one just out of cold storage, before it has had a chance to thaw and develope ptomaines. In buying fish, look at the eyes and flesh. Fish should be firm to the touch. If pressed by the finger the flesh should rise instantly. There should be no impression left. If fish is fresh the eyes are bright and the gills red and the scales not easily rubbed off. Never lay fish directly on artificial ice, say the fishermen, as the ammonia used in the freezing affects them injuriously. Shell fish are not so apt to spoil as the other fish.

The wood cookery dishes will be found of great value in cooking all kinds of fish in paper bags. In many cases the flavor of the fish is improved and the fish can always be taken from the bag with ease and served whole if desired.

Clam Pies.—Line little tins or moulds with paste and put in a layer of raw clams with a seasoning of butter and pepper. Dredge with flour, add a spoonful or two of clam juice, cover with the paste, cut a hole in the top, brush with beaten egg, slip into the bag, fasten and bake twenty minutes.

Roast Clams.—Scrub the shells clean and slip in the bag. As soon as the shells open, remove carefully and pour off the extra liquor in as many small cups as you have persons to serve. Put a cup of the juice to which a bit of butter and dusting of pepper has been added, in the center of a soup dish, and arrange the clams around it. With an oyster fork, the clams may then be removed from the shell, dipped into the liquor and eaten. Serve very hot with quarters of lemon.

Crabs, Soft and Hard.—While soft shell crabs are too expensive for the purse of moderate depth, the hard shell crustacean is always in order and greatly to be desired. Crabs, like all other shell fish, are best when fresh from their native waters, and the individual who can do his own crabbing and then eat the fruits of his labor with the flavor of the sea still with them, has nothing more to be desired from a gastronomic standpoint. In most markets crabs may be found both alive and boiled. If alive, keep them in cold water until ready to cook. If already boiled, use them as soon as possible as they do not keep well for more than twenty-four hours. When ready to cook live crabs, take up on a skimmer, handling gingerly so as to avoid a pinch, and drop into a large kettle of boiling salted water. Cook gently fifteen minutes, or until a bright red, skim out, and cool, twist off the claws, remove the upper shell from the under, scrape the spongy portions from the sides, remove the green portion and wash free from sand. Crack the large claws and remove the meat. If you are to serve the crab meat in the shells, wash and dry as many of the upper ones as desired. These preliminaries attended to, the crabs are ready to use, in any one of a dozen different ways.

Creamed Crabs.—Remove the meat from a half dozen hard-shelled crabs. Cook two tablespoonfuls of butter and a tablespoonful of finely chopped onion until yellow, add two tablespoonfuls of flour, and pour in gradually a cup of cream. As soon as blended and smooth, add the crab meat, salt and paprika to season, a tiny grating of nutmeg and a tablespoonful of sherry wine. Spread on slices of toast, grate a little cheese on top, put into a bag, seal, set in the oven a moment to heat through, then serve.

Crabs Deviled à la William Penn.—Boil hard-shelled crabs, then remove the under part without breaking the upper shell. Take out the crab meat, add about half the quantity of bread crumbs and some chopped hard boiled eggs, with salt, cayenne and lemon juice to season. Form into a paste with a little melted butter and fill the shells. Sift buttered crumbs over the top, slip in the bag and cook ten minutes in a hot oven.

Crab Meat au Gratin.—Mix the meat from six crabs with a third the amount finely chopped, sweet, green peppers. Add the yolks of two eggs beaten with a half cup cream and a little sherry, and toss in a saucepan until hot and creamy. Put the mixture into the cleaned crab shells or the little brown ramequins, sprinkle with Parmesan cheese and fine crumbs; put in bag and crisp in a hot oven.

Crab Flakes au Gratin.—Add to one pint crab flakes, one-half cupful cream sauce, two tablespoonfuls melted butter and a quarter teaspoonful paprika. Mix well together, place in a small wood cookery dish or ramequins, sprinkle the top with toast crumbs and a light sprinkling of Roman cheese. Put into bags, bake and serve. If any be left over, it makes a delicious salad served on lettuce with mayonnaise.

Lobster Chops.—Put into a saucepan a heaping tablespoonful of butter and two very heaping ones of flour. As soon as melted and frothed, add one cupful of hot milk or cream, and stir until the mixture is smooth and thick. Season with salt and paprika, take from the fire, add two cups of the lobster, cut fine, mix well and turn on to a platter to get as cold as possible. When cold and firm, form into balls, then flatten into chops, roll in egg, then in cracker crumbs and set away on the ice until ready to cook. Put in buttered paper bag and cook ten minutes. When ready to serve, tuck one of the little claws in the small end to simulate a chop bone and garnish with lemon and parsley. For Sunday night supper these chops may be cooked early in the day, then simply re-bagged and heated in the oven for the meal.

Coquilles of Lobster.—Cook two tablespoonfuls of finely chopped onion in a tablespoonful butter for fifteen minutes. Have ready a cream sauce made by melting together over the fire a tablespoonful each of butter and flour, then thinning with a cupful of white stock that has been cooked with a small bouquet of sweet herbs. Salt and pepper to taste, and if you like add half a cupful chopped mushrooms and their liquor. Add to the lightly browned onions two cupfuls finely cut lobster meat, a tablespoonful minced parsley, one cupful of the made sauce and salt and paprika. Cook together ten minutes, then put the mixture into the