The paper-bag cookery manual

Take half a pound of flour, 2 ozs. of butter or lard, 1 oz. of honey or treacle, 3 ozs. of brown sugar, two eggs, one teaspoonful of baking powder, one gill of milk, one tea-spoonful each of ginger, cinnamon, and mixed spice, 1 oz. of candied peel, and 1 oz. of shredded almonds. Melt the honey or treacle, sugar, butter or lard together ; mix the flour and spices, almonds, peel, baking powder, and salt well together in a basin ; beat up the eggs. Make a well in the centre of the flour mixture, pour the melted mixture into this and stir well, then add the beaten eggs, and lastly, sufficient milk to make a light batter; beat well, and pour into a thickly buttered and floured “Express” bag, close up the end securely, and put at once on a wire grid in a moderately hot oven ; bake for about 45 minutes. When baked, take the cake out of the paper and allow to cool on a wire tray. Orange Cake. Take two eggs, their weight in butter, castor sugar, and ordinary flour, the grated rind of two oranges, one table-spoonful of milk, and one tea- spoonful of cornflour. Beat up the eggs, cream together the butter and the sugar ; mix the flour with the baking powder ; add the flour and the eggs alternately to the creamed butter, mix well, then stir in the orange rind. Pour into a buttered and floured “Express ’’paperbag, close up the end and fasten with clips, and bake on a wire tray in a moderately heated oven for about 18 minutes. Cherry Cake. 2 ozs. of cornflour, 6 ozs. of flour, 4 ozs. of castor sugar, 4 ozs. of butter, four eggs, 4 ozs. preserved cherries, half a tea-spoonful of baking powder, and one tea- spoonful of grated lemon rind. Beat the butter and sugar to a cream ; add the eggs one by one, beating well ; mix together the cornflour and the ordinary flour, and the baking powder, and stir lightly into the batter ; cut the cherries in two, and add them; last of all, add the lemon rind and mix lightly. Pour the prepared mixture into a buttered and floured “Express” bag, seal up the end and place on a wire tray, and bake in a moderately heated oven for about 40 minutes. Cornflour Cake. Take 4 ozs. of cornflour, half a teaspoonful of baking powder, 2 ozs. of butter, 8 ozs. of castor sugar, two eggs, and one lemon. Mix the cornflour with the baking powder ; beat the butter with the sugar to a cream, then stir in the eggs and work well together ; next, stir in lightly the cornflour and mix thoroughly ; lastly, add the grated rind of half a lemon. Pour into a buttered and floured “ Express” bag, close up, and bake in a hot oven for about half an hour. Take out the cake carefully, and cool on a wire tray. SAVOURIES AND MISCELLANEOUS RECIPES. Croutes a la Bedford.