The paper-bag cookery manual

Put the tapioca to soak in hot milk for 20 minutes, then add the sugar and the beaten egg, also a few drops of flavouring essence. Butter a shallow pie-dish, pour in the mixture, then put it in a paper-bag, fold in the end to close up securely, and bake for about 20 minutes. Hominy Pudding. Put 2 ozs. of hominy into a basin and pour over three-quarters of a pint of boiling milk, and let it soak for half an hour. Beat in one egg, then add half an ounce of shredded beef suet, and 1 oz. of castor sugar, also a few drops of flavouring essence. Pour the mixture into a greased shallow pie-dish, then place it in a paperbag, fold in the end to close up securely with clips, place on a grid shelf in a fairly fast oven and bake for 15 minutes. Cocoanut Pudding. Take 4 ozs. of grated fresh cocoanut, with 2 ozs. of castor sugar, creamed up with 2 ozs. of butter, stir well, and add 2 ozs. of cake crumbs, also the whisked whites of three eggs, half a wine-glassful of sherry or brandy, and half a tea-spoonful of orangewater. Line the edges of a shallow pie-dish with puff paste, pour in the mixture, sprinkle over with castor sugar, then place the dish in a paper-bag, seal it up well, and put it on a wire grid shelf and bake in a moderate oven for about 35 minutes. Baked Apple Dumplings. Get ready the following ingredients : half a pound of flour, quarter of a pound of butter, half a tea- spoonful of baking powder, six small cooking apples, brown sugar, and 2 ozs. of currants. Sift the flour with the baking powder into a basin, add a pinch of salt, and rub in the butter lightty ; moisten with enough water to make a stiff smooth paste. Peel and core the apples, roll out the paste about a sixth of an inch thick, cut out twelve rounds, each large enough to wrap up half an apple ; put a tea- spoonful of moist sugar and a few currants in the cavity of each apple, wet the edges of the paste, and wrap the apples in the paste, using two rounds for each. Care must be taken, so that the edges are well joined, brush over with water, sprinkle with castor sugar, place the prepared dumplings in a well greased “ Express ” paper-bag on a wire grid, prick the paper here and there with a fork, and bake in a fairly hot oven for about 30 minutes. Baked Apples. Peel thinly six sour cooking apples, cut out the core of each with a cutter, and fill the cavities with currants, paste, and castor sugar, pour a little oiled butter over each apple, and place them in a buttered paperbag, close it up securely, put it on a wire grid, and bake in a moderate oven for 20 minutes. Rolled Jam Pudding. Take half a pound of flour, 2 ozs. of bread crumbs, 4 ozs. of finely chopped beef suet, one teaspoonful of baking powder, gills of water, half of a teaspoonful of salt, and about a quarter of a pound of jam.