The paper-bag cookery manual

Rice can be satisfactorily cooked in a paper-bag. After picking it over and washing it in several waters, it should be soaked for several hours. It is then put in a well greased paper-bag with water, proportion being half a pint of water to 4 ozs. of rice ; fold in and fasten the end of the bag, put it on a grid shelf and cook in a moderate oven for about 25 minutes. Curried Rice and Tomatoes. Cook about half a pound of rice as directed in the foregoing recipe, and put it in a basin. Peel, and cut into small pieces, three small, ripe tomatoes, remove the pips, season with salt and pepper, and mix -with the rice ; stir up a yolk of egg with half a gill of cream, to this add a dessert-spoonful of cornflour and an equal quantity of curry powder, previously mixed with two tablespoonfuls of oiled butter and a tea- spoonful of curry paste ; add this carefully with the rice and tomatoes, and put all into a well buttered paper-bag, fasten it up securely with wire clips, place the bag on a wire grid in a fairly hot oven and cook for about 18 minutes ; dish up neatly, garnish with cut lemon, and serve hot with some mango - chutney. Green Peas. Shell one pint of green peas, put into a quart- sized paper-bag, previously buttered, add half a tea- spoonful of salt, a sprig of green mint, and about a gill of water ; fold the ends of the bag carefully, and clip tightly, place it on a grid shelf in a moderate oven and cook for about 85 minutes. To serve, slit open the paper-bag, and shoot the peas on to a hot dish. Green Peas a la Frangaise. Shell pints to a quart of green peas, put them into a thoroughly buttered “Express” paper-bag, together with four small, peeled button onions and 2 ozs. of finely shredded streaky bacon (shreds cut crossways), season with salt and pepper, also a little castor sugar, and add from 1 to 1J gills of water. Close up the end of the bag and fasten with clips, then place it carefully on a wire grid and cook in a moderate oven, allowing from 30 to 35 minutes. When cooked, take up the peas and put them on a hot dish; sprinkle over with finely chopped parsley, and serve. Savoury Cabbage. Wash and trim a young cabbage, remove the stalk portion, and cut the remainder into shreds. Take three slices of streaky bacon and cut them crossways into strips ; mix these with the cabbage, season with salt, and put all in a buttered “ Express ” paper-bag with about three quarters of a pint of wrater, and a tea- spoonful of bicarbonate of soda. Close up the bag securely, place it on a wire grid, and cook in a moderately heated oven for about 40 minutes ; dish up the cabbage, and serve hot. Spinach. Pick, trim, w7ash, and drain about l\ lbs. of young spinach, season with salt and a little bi-carbonate of soda, and put it in a well buttered “Express” paper-bag with about a gill of water. Close up the bag securely, place it on a wire grid, and cook in a moderately heated oven for about 30 minutes. HOT AND COLD SWEETS. Tapioca Pudding. Take three quarters of a pint of milk, 1 oz. crushed or flaked tapioca, 1 oz. of castor sugar, one egg, flavouring essence.