The Green Forest tribune., 1912-05-10
,rg lump of dripping or cold bacon fat,

half pounds of either sausages or saul sage meat eff the former squeeze the meat out of the skins) and make into small cakes each sausage making two cakes. Sprinkle little finely chopped onion on top of each cake. Make the potato pulp into thick round cakes, ! and put a sausage cake on top of each. Place in we'll greased bag. Close 1t. and cook in a hot oven for fifteen minutes.
 Old-fashioned Irish plum porr1dge, Soak half a pound of oatmeal ovef night in cold water At the same time soak four ounces of we'll washed cur rants in another dish. Grease bag well, drain the entrants, add them to the oatmeal together with bit of put ter the size of a walnut. Mix, place In the bag, close, and cook for fifty mln- utes in a moderately hot oven.
 Wednesday.
 Let the dinner be roast and stuffed breast of mutton.
 Take lean breast of mutton four pounds weight, getting the butcher to bone it for you. Make stufnns "llh two ounces of stale bread crumDs' dust of salt and pepper, Anely chopped onion, and heaped dessert spoonful of minced parsley, or II pressed for time, a little hnely pow dered mixed sweet herbs. Add soou lump of dripping or cut httle la' from the thick part of the breast chop this finely. aad use instead of dripping Bind if possible with an egg, or, lali- ing this, use little cold milk. Lay this mixture on the inside of the meat. Roll as tightly as possible, tie Into place with clean tape or string. crease the bag we'll Put in one pound or peeled and halved potatoes, choosing these all as nearly Of a size as pos sible. Then put in the meat. Add the other and put in the rest of the po- tatoes. Put in bag in very hot oven Lower the gas half way tor push Ill the dampers), and cook for an hour and a quarter or an hour and hail. according as the meat is liked well, over or underdone. Turn out, serve with a little red currant jam, II jelly is not possible
 
 very acceptable after this.
 To make it, soak half pound or more of stale bread over night in cold water. Then beat up with a fork tlll quite light. Now add to it an ounce of brown sugar, two ounces Of we'll washed entrants, two ounces, ditto dit to raisins, one ounce of eandied peel, and good lump of dripping. Beat up the mixture thoroughly. Sprinkle it thickly on top with brown sugar. Grease a bag thickly, put in the mix ture, and bake for forty minutes. Open the bag, slip out gently, dust with sifted sugar and serve.
 Thursday.
 Chop the cold mutton left over from Wednesday finely. Dust it with pepper. salt, little powdered sweet herbs, and add to it a large finely chopped onion. Sprinkle the whole well with seasoned four Add any cold gravy which may be over from the day be- fore, and couple of slices of lean flank of bacon and tablespoonful of Worcester sauce, with the same amount of water. Grease the bag. Put in the mince. Cook gently for half an hour, turn out, and serve with baked potatoes.
 A jam roly-lsoly pudding will be a nice finish to this dinner. It is too well known to need a recipe.
 Friday.
 A little fish once a week not only makes nice change in the monotony of the midday meal, but is often dis tinct saving both in health and pocket. Stuffed and baked haddocks are de licious.
 Make a stuffing in exactly the same way as described for stuffed breast of mutton Wash the fish well and cut off the head; then put in the stuffing. Sew up the fish or secure tightly with white cotton. Grease the outside of the fish slightly, this to take the place of the bits of butter put on fish when the latter is cooked in the oven in the old way. Grease the bag well. Put in the fish and bake for from 20 to 30 minutes, according to whether two small fish or one large one is used. Slip out gently and serve with baked potatoes.
 Dressed macaroni will serve TOT a pudding.
 Saturday.
 On Saturday the housewife usually has a good deal of cleaning up and mending to do for the morrow, so she will need something which does not require much preparation beforehand.
 Liver and bacon, always highly ap- preciated dish, will meet the difficulty, and there is no fear of it catching" in the bag if she should chance to be called away for minute or two
 Slice one pound of very fresh liver, dip each piece into flour nicely season ed with salt and pepper. Put piece of liver on top of each rasher of bacon Grease the bag slightly Put in the rashers and liver. Cook for twenty five minutes. Open the bag, and slip out the meat gently onto very hot dish Put boiled potatoes round as a border and pour the gravy over the potatoes. Copyright, 1911, by the Sturgis &
 Walton Company
 Coasting is claiming almost as many