Soak two ozs. of tapioca in water for one hour and drain. Then add a pint of milk, with 1 oz. of castor sugar, and one egg (beaten), also five peeled bananas cut into slices; a little grated lemon rind✪ Banana and Tapioca Pudding may also be added. Put this into a well buttered shallow pie-dish and enclose in an “ Express” paper-bag. Bake in a moderate oven for about one hour. Compote of Fruit. Any kind of fruit can be cooked in a paper-bag. For compote several kinds of fruit must be used, and each variety should be cooked separately. THE PAPER-BAG COOKERY MANUAL. 109 Stewed Greengages. Wipe some greengages and stone them if liked, but this is not necessary. Place them in an “Express” paper-bag, which has been previously coated inside with clarified butter ; add sufficient castor sugar to sweeten, also about a gill of water✪ Stewed Greengages to a pound of fruit. Fold in the end of the bag, fasten with clips, place the bag carefully on a wire grid, and cook in the oven at slow heat from 15 to 20 minutes. Stewed Prunes. Prunes should be soaked over-night, or at any rate for a few hours in tepid-water. Drain them, and put them into a well buttered “ Express ” paper-bag with a strip of lemon rind or a small piece of whole cinnamon, also the necessary sugar, and a gill of water✪ Stewed Prunes to a pound of fruit. When cooked, take out the fruit, let it cool, then dish it up on a compotier. Garnish with glace cherries and angelica, and strips of almonds if liked. 110 THE PAPER-BAG COOKERY MANUAL. PASTRY AND CAKES. Pastry of all descriptions is eminently suitable for “Express’’ Paper-Bag Cookery. Pastry prepared in paper-bags is not only lighter, daintier, crisper, and more flaky than when baked in the ordinary way, but it likewise takes less time and is there- fore more economical. To Colour Pastry. In the case of pastry, it is not essential to butter the inside of the paper-bag , although refits should always be pricked in the upper portion of the bag at the beginning of the baking. The object of this is to colour the pastry a golden brown. Puff Paste. Sift half a pound of flour on to a pastry board, make a well in the centre, add a pinch of salt, one tea-spoonful of lemon juice, and about a gill of cold water. Knead the paste thoroughly, and roll out into an oblong strip. Next put 6 ozs. of fresh butter into a cloth, knead a little so as to squeeze out any moisture, and shape it into a flat cake. Place the butter in the centre of the prepared paste, wet the edges with a brush dipped in cold water, and fold over so as to THE PAPER-BAG COOKERY MANUAL. Ill completely enclose the butter. Now roll it out very carefully, fold it into three, and roll out into an oblong shape again, continue this about four or five times, setting the paste aside in a cool place for about 15 minutes between each turn. Before using, it should be allowed to stand for at least half an hour. Rough Puff Paste.

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Soak two ozs. of tapioca in water for one hour and drain. Then add a pint of milk, with 1 oz. of castor sugar, and one egg (beaten), also five peeled bananas cut into slices; a little grated lemon rind may also be added. Put this into a well buttered shallow pie-dish and enclose in an “ Express” paper-bag. Bake in a moderate oven for about one hour. Compote of Fruit. Any kind of fruit can be cooked in a paper-bag. For compote several kinds of fruit must be used, and each variety should be cooked separately. Stewed Greengages. Wipe some greengages and stone them if liked, but this is not necessary. Place them in an “Express” paper-bag, which has been previously coated inside with clarified butter ; add sufficient castor sugar to sweeten, also about a gill of water to a pound of fruit. Fold in the end of the bag, fasten with clips, place the bag carefully on a wire grid, and cook in the oven at slow heat from 15 to 20 minutes. Stewed Prunes. Prunes should be soaked over-night, or at any rate for a few hours in tepid-water. Drain them, and put them into a well buttered “ Express ” paper-bag with a strip of lemon rind or a small piece of whole cinnamon, also the necessary sugar, and a gill of water to a pound of fruit. When cooked, take out the fruit, let it cool, then dish it up on a compotier. Garnish with glace cherries and angelica, and strips of almonds if liked. PASTRY AND CAKES. Pastry of all descriptions is eminently suitable for “Express’’ Paper-Bag Cookery. Pastry prepared in paper-bags is not only lighter, daintier, crisper, and more flaky than when baked in the ordinary way, but it likewise takes less time and is therefore more economical. To Colour Pastry. In the case of pastry, it is not essential to butter the inside of the paper-bag , although refits should always be pricked in the upper portion of the bag at the beginning of the baking. The object of this is to colour the pastry a golden brown. Puff Paste. Sift half a pound of flour on to a pastry board, make a well in the centre, add a pinch of salt, one tea-spoonful of lemon juice, and about a gill of cold water. Knead the paste thoroughly, and roll out into an oblong strip. Next put 6 ozs. of fresh butter into a cloth, knead a little so as to squeeze out any moisture, and shape it into a flat cake. Place the butter in the centre of the prepared paste, wet the edges with a brush dipped in cold water, and fold over so as to completely enclose the butter. Now roll it out very carefully, fold it into three, and roll out into an oblong shape again, continue this about four or five times, setting the paste aside in a cool place for about 15 minutes between each turn. Before using, it should be allowed to stand for at least half an hour. Rough Puff Paste.

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Banana and Tapioca PuddingStewed GreengagesStewed Prunes

The paper-bag cookery manual