The paper-bag cookery manual

Roll out some rough puff paste and cut it into oblong pieces or squares of even size. Spread the centre of each piece of paste with a little apricot marmalade, upon this put half a banana (not too ripe), and sprinkle over with a little castor sugar mixed with ground cinnamon. Wet the edges of the paste, fold over, and press the ends. Now brush over with a little milk, H and besprinkle with castor sugar. Then place the prepared pasties in a buttered “Express” paper-bag, and bake on a grid shelf in a fairly hot oven for from 10 to 12 minutes. Savoury Banana Pasties. Proceed the same as directed in the foregoing recipes, but omit the sugar, cinnamon, and apricot marmalade. Instead, spread the paste with a little paprika butter before folding in the bananas. Then place in a buttered “Express” paper-bag and bake for about 10 minutes. Paprika Butter. This is made by mixing a tea-spoonful of paprika with about an ounce of butter and a little salt, knead it well and use as directed. Cheese Straws. Take some trimmings of puff paste and roll out to an oblong shape ; sprinkle over carefully with finely grated Parmesan or Gruyere cheese, then cut the paste into neat even-sized strips; place them on a small greased baking tin, slip this carefully into a buttered “Express” paper-bag, and bake in a hot oven for about 10 minutes. Currant Cake. Get ready the following ingredients : — Half a pound of flour, one large tea-spoonful of baking powder, a pinch of salt, 3 ozs. of butter, two eggs, 4 ozs. of sugar, 4 ozs. of currants, and about half a teacup of milk. Mix the flour, salt, and baking powder, rub in the butter, add the sugar and cleaned currants. Make into a fairly stiff paste with the eggs and milk previously beaten up. Bake for about 25 minutes in a well buttered “Express” paper-bag, placed on a wire grid in a fairly hot oven. Milk Rolls. Take 8 ozs. of flour, 1 oz. of butter, half an ounce of castor sugar, one tea- spoonful of baking powder, salt, and milk to mix. Mix the flour and salt in a basin, rub in lightly the butter, add the sugar and baking powder, and mix with enough milk to form a dough ; turn on to a floured board, make up into desired shapes, and brush over with sweetened milk ; place them in a buttered “Express” paper-bag, put it on a wire grid and bake in a fairly hot oven from 15 to 20 minutes. Rich Plum Cake. Take three quarters of a pound of flour, 4 ozs. of castor sugar, 2 ozs. of raisins or sultanas, one tea- spoonful of baking powder, 2 ozs. of currants, 5 ozs. of butter, two eggs, 1 oz. of mixed peel, half a gill of milk, one tea-spoonful of ground cinnamon. Clean the fruit and cut the peel into fine shreds ; sift the flour and mix with the baking powder, the fruit, peel, and cinnamon. Put the sugar and butter in a basin and beat to a smooth cream, add the yolks of eggs, and beat all well together. Whisk the whites of eggs to a stiff froth. Mix the dry ingredients gradually into the egg, sugar, and butter mixture, add also the milk, and lastly stir in lightly the whites of egg. Pour at once into a well buttered and floured “Express” paper-bag, close up the end securely, put it on a wire grid, and bake in a moderately heated oven for about 1J hours. Ginger Bread.