The paper-bag cookery manual

Mix into a fairly stiff paste, and put the mixture into a well greased “Express” paper-bag, close it in securely, and place it on a grid shelf ; bake in a moderately heated oven for about 25 minutes. Cut the cake into square pieces and dredge with sugar. Vanilla Souffle. Take 1 oz. of butter, three quarters of an ounce of flour, one gill of milk, a dessertspoonful of castor sugar, half a tea-spoonful of vanilla essence, and four eggs. Melt the butter, stir in the flour, add the milk, and cook until it leaves the sides of the pan clean ; then take it off the fire and add three yolks of eggs, one at a time, beating the whole well together. Add the sugar and the stiffly whisked whites ; pour this into a well buttered “Express” paperbag, seal up and fasten with clips, place it on a wire grid and bake for about 30 minutes. Dish up carefully and send to the table immediately. Bachelor Pudding. Take 2 ozs. of flour, a pinch of salt, half a tea-spoonful of baking powder, 2 ozs. of finely chopped beef suet, quarter of a pint of milk, 2 ozs. of sugar, 3 ozs. of best currants, one egg, 2 ozs. of bread crumbs. Mix the flour, salt, and baking powder in a bowl, add the chopped suet, bread crumbs, and sugar. Stone the raisins and cut them in pieces, and mix with the other dry ingredients ; mix to a light paste with the beaten egg and a little milk. Put the mixture into a well greased “ Express ” paper-bag, add about a gill of water, and fasten the bag ; place it on a wire grid and cook in a moderate oven for about 1 J hours. Friar’s Omelet. Peel, core, and slice four sour cooking apples, cook them in a thickly buttered paper-bag in the oven. Put the apples in a basin and mix to a pulp with 3 ozs. of castor sugar ; flavour with half a teaspoonful of ground cinnamon, and stir in half an ounce of fresh butter. Beat up yolks of five eggs, whisk the whites to a stiff froth, mix these carefully with the prepared apple pulp, also three tablespoonfuls of brown bread crumbs. Butter and flour the inside of an “Express” paper-bag, pour in the mixture, fold in the end of the bag, and fasten with three wire clips, then place on a wire grid and bake in a moderately heated oven from 15 to 20 minutes. Slit the bag and take up the omelet, put it on a hot dish, besprinkle with castor sugar, and serve. Souffle Omelette. Work four yolks of eggs with 2J ozs. of castor sugar to a light cream. Whisk up five whites of eggs to a stiff froth, and add these carefully to the creamed yolks together with a level table-spoonful of cornflour. A few drops of vanilla essence should also be added to flavour the omelet. Have ready a well buttered “Express ” paper-bag, oblong shape, carefully put in the omelet mixture, close up the bag in the usual manner, and place it on a grid shelf in a fairly hot oven (270 degrees Fahrenheit) and bake for about 15 minutes. Remove the paper-bag and place the omelet on a hot dish. Make an incision in the centre of the omelet, and put in one or two tablespoonfuls of fruit jam, raspberry or strawberry ; serve hot. Omelette a la Chantilly.