The paper-bag cookery manual

By way of a novelty this omelet may be allowed to get cold, and 1J gills of cream placed in by means of a cornet, and a pretty border of cream piped round it. The centre can then be filled with delicately arranged stewed fruit. The omelet is then known as “Omelette Souffiee a la Chantilly.” Strawberry Souffles. Quarter of a pound of small, ripe strawberries, 2 ozs. of cornflour, 1 J ozs. of butter, one pint of milk, 2 ozs. of castor sugar, and three eggs. Whisk the white of the eggs to a stiff froth, and beat up the yolks with the sugar till thick and creamy. Pick the strawberries and put them in a basin, dredge with castor sugar, and add a few drops of kirsch; mix the cornflour with a little of the milk, and pour into a saucepan with the rest of the milk ; add the butter, a pinch of salt, and a few drops of vanilla essence. Bring to the boil, stir well, and boil for about 4 minutes ; work all the while vigorously, then add the yolks of eggs and the sugar, and stir till thoroughly blended ; then mix in lightly the strawberries and the stiff egg whites. Pour into small buttered souffle cases, place these in a grease-proof paper-bag, and bake in a moderately heated gas oven for about half an hour. When done, slit the bag and place the souffles carefully on a hot dish ; dredge with fine castor sugar, and send to table at once. Baked Apple Batter. Half a pound of apples, 3 ozs. flour, one egg, salt, half a tea-spoonful of baking powder, and about half a pint of milk. Mix the flour and salt together, beat up the egg, and mix it with the milk; add this gradually to the flour, beating well all the time. Peel and chop the apples, add these with a little sugar to the batter. Pour the mixture into a greased pie-dish or baking tin, place it in a grease-proof paper-bag, fold in the end securely, and bake in a hot oven for about 30 minutes. Take out of the paper-bag and serve hot. If a baking tin is used, turn the contents on a hot dish and serve. Note. — Any other kind of soft fruit may be used in place of apples, such as gooseberries, cherries, plums, etc. Sultana Pudding. Chop finely 3 ozs. of beef suet, and mix with 6 ozs. of bread crumbs, add to this 2 ozs. of cleaned sultanas and half an ounce of castor sugar; beat up an egg with a table- spoonful of milk and stir into the dry ingredients. Put the mixture into a small sized, well buttered paper-bag, fold the ends, fasten with clips, and cook on a grid in a fairly hot oven for 45 or 50 minutes. Banana Tart. Take six good sized bananas, one sour apple, the finely chopped rind of half a lemon, and 1 oz. of castor sugar. Peel the bananas and the apple, cut both into small pieces or slices, add the lemon rind and the sugar ; sprinkle thickly a shallow, buttered pie-dish with finely crushed macaroons, put in the fruit, moisten with about a gill of water, and cover with a short crust paste. Place the dish in an “Express” paper-bag, fold in and fasten with clips ; prick the bag here and there, and bake in a fairly hot oven for about 25 minutes. Banana Rolls. Take the required number of good sized bananas, peel and scrape each, and cut in half, enclose each in thinly rolled out short crust, or rough puff, paste ; roll the paste over, twist at both ends, place them in a buttered “Express” paper-bag, fold and