The paper-bag cookery manual

Sift the flour and mix with the chopped suet, bread crumbs, baking powder, and salt ; work it into a fairly stiff paste with the water. Roll it out on a floured board. Spread it over with the jam, leaving about half an inch free at the edges ; roll up the paste gently, press the ends together. Butter a large “ Express ” paper-bag, put in it the pudding so that the joint of the paste is downwards, pour in about three quarters of a pint of water, close up bag, and fasten the end with wire clips, then place it on a wire grid in a moderately heated oven, and cook for about 1^ hours. When done slit open the bag, and take out the pudding carefully, place it on a hot dish, serve plain or with some sweet melted butter sauce. Plum Roly Pudding. Chop finely 4 ozs. of beef suet, mix with half a pound of flour and a pinch of salt. Clean some of the currants or sultanas and mix with the flour and suet. Make into a fairly stiff paste with water or milk, and shape into a roll, put into a buttered and floured paper-bag with about a pint of water, close up the bag securely, put it on a grid in a moderately heated oven, and cook for about 1J hours. Baked Roly Pudding. Rub 8 ozs. of beef dripping into half a pound of flour and mix with milk or water to a fairly stiff paste. Roll it out on a floured board and spread thinly with jam. Roll it up carefully, put it in a well buttered paper-bag, and bake on a grid shelf for about three quarters of an hour in a moderate oven. Semolina and Currant Pudding. Skin and chop finely 1 oz. of beef suet ; put 2 ozs. of semolina to soak in a pint of warm milk. Mix well in a basin the suet, 2 ozs. of clean currants, and 1 oz. of castor sugar, and pour over the milk, previously boiled, with the thin rind of half a lemon. Pour the mixture into a buttered shallow pie-dish, place this in a paper-bag, seal up the end, and bake slowly in a moderately heated oven for about 45 minutes. Baked Custard. Break two or three eggs separately into a basin, add about half an ounce of castor sugar, beat thoroughly ; add a pint of milk by degrees, pour into a shallow buttered pie-dish, grate over a very little nutmeg, put the dish carefully into a paper-bag, seal up, and bake slowly in a very moderately heated oven for about 20 minutes. Spotted Dick. Sift three quarters of a pound of flour, add to it a pinch of salt, a tea-spoonful of baking powder, and mix with 6 ozs. of chopped suet, add enough water to make into a fairly stiff paste. Roll it out and sprinkle with plenty of currants ; wet the edges and roll up the paste. Butter and flour a paper-bag, place in it the prepared roll with about a pint of water, and tie the ends securely. Put it on a wire grid in a moderately heated oven and cook for about If hours. Currant Cookies. Take half a pound of flour, 2 ozs. of butter, 3 ozs. of currants, 2 ozs. of sugar, two eggs, half a tea- spoonful of baking powder, one table-spoonful of milk, one tea-spoonful of ground cinnamon. Rub the butter into the flour, then add the baking powder, the sugar, the currants, and the cinnamon. Beat up the eggs with a little milk and add to the dry ingredients.