The paper-bag cookery manual

These are made as follows : Take six small water biscuits, spread each on one side with a little anchovy butter (anchovy paste mixed with butter), upon this place a thin slice of ripe tomato, sprinkle over with grated cheese, then place on a slice of banana and a little more grated cheese. Surmount with a slice of pickled walnut, season each with a good pinch of paprika pepper, and sprinkle over a few drops of clarified butter. Put the croutes thus prepared into a well buttered “Express ” paperbag, fold in the end and fasten with clips, then place in a fairly hot oven and bake for about 10 minutes. Dish up, garnish with parsley and thin slices of lemon ; a tiny pinch of paprika (pink) pepper should be added to the walnut surmounting each croute before sending to table. Baked Cheese Custard. Take four eggs, half an ounce of butter, 1 oz. of grated Parmesan cheese, 4 ozs. of flour, salt, and Krona or paprika pepper. Melt the butter, add the flour, and well beat in the eggs ; add salt and pepper to taste, then the grated cheese. Whisk all these together for several minutes, then pour into buttered paper souffle cases, place these in a paper-bag, fold in the end, put carefully on a shelf in a hot oven, and bake for about 18 minutes. Egg and Cheese Toast. Mix the yolks of two eggs with 1 oz. of butter and 2 ozs. of grated Cheddar or Gruyere cheese ; add salt and cayenne to taste, also a little mustard. Cut some buttered toast into rounds or squares, spread the mixture thickly on them, place these in a paper-bag and bake in a sharp oven for a few minutes ; dish them up, and serve hot. Cheese Puffs. Grate 2 ozs. Gruyere cheese, put it into a basin and mix with it a tea-spoonful of grated horseradish, a pinch of cayenne, the white of an egg whisked stiffly ; stir in enough fine bread crumbs to bind the mixture; make this up into small balls and place them in a well buttered paper-bag, fold and fasten the end, and bake on a grid shelf in a fairly hot oven for about 15 minutes ; dish up, and serve hot. Cheese Biscuits. Take half a pound of (sifted) flour, quarter of a pound of butter, one yolk of egg, quarter of a tea-spoonful of paprika pepper, 6 ozs. of butter, and 6 ozs. of grated Parmesan or Gruyère cheese. Mix the flour and cheese in a basin, rub in the butter, then add the pepper, and mix with the egg yolk, and, if necessary, a few drops of water to form a smooth paste ; roll out on a floured board about a quarter of an inch in thickness, stamp out some rounds or ovals, place them in a buttered paperbag, close up securely, and bake in a hot oven for about 10 minutes. Yorkshire Pudding. Sift 4 ozs. of flour into a basin and add a pinch of salt ; beat up an egg with a little milk, then add it to the flour, and commence to stir till a smooth paste is obtained. Add, whilst stirring, about half a pint of milk and beat for 10 minutes ; pour into a well-greased “Express” paper-bag, put a little dissolved butter or dripping from roast meat on top, fasten the bag carefully with wire clips, and place it on a wire grid, then put it in a fairly hot oven and bake for about half an hour. When done, slit the bag open, take out the pudding, cut up into neat squares, dish up, and serve with roast beef. Clarified Butter.