The paper-bag cookery manual

fasten with wire clips, and bake for about 15 minutes in a fairly hot oven. Banana Pie. Well butter a rather shallow pie-dish, and line the bottom and sides with ripe peeled bananas cut into slices ; then lay alternate layers of bananas and thinly cut slices of bread and butter until the dish is well filled. Pour over a mixture of three beaten eggs and a half to three quarters of a pint of milk with a little sugar to sweeten, also a little grated lemon rind; enclose the dish in an “Express” paper-bag, fold in the end and fasten, then bake in a fairly hot oven on a grid shelf, from 25 to 30 minutes. Serve hot or cold. Fried Bananas. Peel four or five ripe bananas and slice lengthways or divide each into two. Brush them slightly with the yolk of an egg mixed with a little milk, dredge with flour, and dip each slice in melted butter. Butter the inside of a large sized “Express ” paper-bag, put in the bananas, fold in the end of the bag, and fasten it with wire clips. Now place the bag on a wire grid in a fairly hot oven and cook for about 10 minutes. Take out the fruit and dish up neatly, sprinkle over some castor sugar and serve hot. Plain or with whipped cream. Note. — Bananas prepared and fried as above directed are also very nice served as a breakfast dish omitting the sugar and serving fried slices of bacon thinly cut, these are also cooked in a paper-bag. Banana Souffle. Take four bananas, not over ripe, peel them, put them in a pie-dish, and pour over a little lemon juice. Have ready a buttered souffle dish. Separate the yolks from two eggs, adding 2 ozs. of castor sugar, and beat up to a cream. Next cream up in a basin 2 ozs. of fresh butter, add slowly 2 ozs. of sifted flour, then stir in the yolk of eggs. When well mixed, add the bananas previously passed through a sieve. Beat all well together, lastly add the stiffly whisked whites of eggs. Put the souffle quickly in an “ Express ” paper-bag, fold and fasten the end of the bag with clips. Bake in a hot oven for about 20 minutes. Send the souffle to table quickly. Bananas served in this way can be easily digested by the most delicate person, and are always received with delight. Manchester Pudding. Take half a pound of stale bread, one pint of milk, about three ounces of currants, 2 ozs. of butter, 2 ozs. of candied peel, one peeled and chopped apple, 3 ozs. of castor sugar, three eggs, and a little grated nutmeg. Break or cut the bread into small pieces ; put them into a basin and pour over the milk hot, add the sugar and let it stand for about 10 minutes to soak the bread. Clean the currants, shred the peel, beat up the eggs, work the mixture well with a whisk or spoon, and stir in the remainder of the ingredients; a little grated nutmeg and the butter previously warmed should be put in last. Butter an “ Express ” paper-bag and pour in the mixture, fold in the end and fasten securely with clips. Punch the top of the paper here and there or prick with a skewer, then place the pudding on a grid shelf, and bake in a fairly hot oven from BO to 85 minutes. To serve remove the paper carefully and cut up the pudding into desired portions* Dish up and dredge with castor sugar, serve hot or cold. Banana and Tapioca Pudding.