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Show in 11 mm mmm mm ed paraley, chopped mushrooms and a very little minced shallot. Add tha tiniest possible squeeze of strained lemon juice. Put a bit of butter on each fillet and slip them gently Into a well greased bag. add quarter of a glass of sherry. Bake In a moderately-hot moderately-hot oven for 15 to 18 minutes. Cut open the bag very carefully with a pair of olean scissors, and slip tha flsh and the sauce which will hava formed Oaring the cooking on to a very hot dish. Send to table at once. Sweetbreads au Naturel Take four sweetbreads; parboil them. Take off the skins. Grease a bag thickly. Dust each sweetbread with salt and pepper pep-per very lightly, and pour over each sweetbread a tablespoonful of cream. Slip the sweetbread Into the greased bag, cook in an only moderately hot oven slowly for 40 minutes. Open bag. Slip out gently on to hot dish. Surround with border of green peaa and serve. Green Peas cutter a bar "ell. Put in the peas, a pint to the four sweetbreads, three or four leaves of mint, a teaspoonful of -powdered sugar and salt to taste, a sprinkling of flour, and a small tumbler of water, or, better bet-ter still, if to hand, good white veal or chicken stock. Place bag on broiler or gas broiler. Cook gently for 60 minutes. Fowl Savory Crumoe. Wash the fowl out well inside with plenty of cold water. Dry well, put the liver and a small shallot Inside the bird. Have ready a large tablespoonful of white breadcrumbs. Add to them a lump of butter the size of a big walnut, wal-nut, pepper and salt to taste, a tea-Bpoonful tea-Bpoonful of finely minced chives, and a teaspoonful of well washed and minced tarragon. Mix all together and put into the bag with the bird. Cook gently for 65 minutes. Open bag. Slip bird and crumbs out gently on to a hot dish and send to table with new potatoes and salad. Note that the asparagus, which, forms a course by lself, is cooked in. the same way as the green peas. For the salads, the only things not cooked in the bag, wash well and dry a head of lettuce. Tear do not cut into pieces : of a suitable size. Rub a bowl with a split clove or garlic, put in the salad. Add pepper and salt to taste, and oil and vinegar in the proportion of two tablespoonfuls of oil to one of vinegar. Mix thoroughly, thorough-ly, and just before serving add a small orange freed from skin, pith and seeds, and cut into small squares. THE BACHELOR'S BLESSING. By Nicholas Soyer, Chef of Brooks' Club, London. He came in with a most gloomy expression, ex-pression, and sat down close, too olosa, to my desk, where I was up to my eyes In "paper bag" correspondence, correspond-ence, and in no mood for confidences. "Whatever Is the matter?" I queried, crossly, divided between curiosity curi-osity and a desire to get on with my work without interruption. "Baxter has gone," he said, mournfully. mourn-fully. Baxter is his housekeeper, and, according to him, one of the greatest treasures that ever fell to the lot of a bachelor. "Only for a day or two," he went .on. "But I've got" and he named a very eminent lawyer indeed "coming to supper." And he sighed deeply. "Take him to a restaurant," I replied re-plied unfeelingly. "He won't go to restaurants," said Baxter's master with bitterness. "Says they upset his digestion, gastric trouble, trou-ble, and all that. He can only eat white foods, and must have a fruit salad at every meal. Talk of fads!" "Cook the supper yourself," I suggested. sug-gested. "You've got an electric stove, you know." "Cook it myself! Oh, come, you might show a little feeling and interest inter-est when you see me in such a fix." "Paper-bag it," I went on calmly, holding one up for Inspection. His face lit up. "Do you think I could? I've never cooked since my Bchoolboy camping days." "Now, look here," I said severely. "If I give you the paper bagB and tell you what to do, will you go away and do it and let me get on with my work?" He gave me a most unforensic wink. "You bet! What a lark!" 1 proceeded to give him the following menu: Filleted Soles, fines herbes Sweetbreads au naturel Green Peas Roast Fowl , Savory Crumbs New Potatoes Salad -.. Asparagus " Fru.it Salad Coffee I gave him full instructions, and late that night he rang me Up on the telephone. "Was it . a success?" I asked, although al-though I knew the answer beforehand. "A success? I should just think so. The old boy was delighted. Helped himself twice to everything, and asked ask-ed who my cook was! I'm thinking of giving a little supper party next week; I suppose you could let me have one or two more recipes, eh?" So for the convenience of bachelors generally, I give the following recipes: Filleted Soles Fines Herbes Take four or six fillets of sole, dust lightly with salt and white pepper, and sprinkle also lightly with finely mine- |