— Put fruit in the paper-bag, with or without butter or jam. Flavor to taste. Add sugar if desired.✪ Bananas, Apples, or other Cooking Fruit Bake 20 minutes in hot oven. Scone. — Any kind of scone or breakfast rolls should be placed in large loose greased bags in hot oven. Allow 10 to 15 minutes, according to size. Genoise Paste. — Take 6 oz. of flour and sift it on a sheet of paper, then J4, lb. of 76 SOYER’S PAPER-BAG COOKERY powdered castor sugar, 5 oz. of butter, melted, but not hot. Break 6 eggs in a basin, and place the basin in some boiling water in a separate pan placed over gentle heat. Beat the eggs and butter for 20 minutes or so with an egg-beater to a nice consistency. Take the basin off the fire, and beat the contents a little again. Add flour and butter, mix lightly with wooden spoon, but not to stir it up to a cream. Flavor according to taste.✪ Genoise Paste Take any kind of mold or tin you like, well butter it, and dredge with castor sugar. Three parts fill it with the paste and place in the paper- bag. Allow 55 minutes in a moderate oven. Any Kind of Cake — plain, madeira, sul- tana, raisin, etc. — can be cooked in the loose paper-bag, on broiler, in fairly hot oven. Al- low 1% hours, according to size. Petit Nid. — Peel and core half-a-dozen cooking apples. Empty a gill, a liberal quan- tity of fruit syrup (for preference pineapple) into a thickly-buttered bag. Add the apples, seal bag, and place on broiler, simmer very gently until cooked, but take care that they do not get broken. Line a paper souffle case with puff paste, place carefully in a well- SOYER’S PAPER-BAG COOKERY 77 greased bag, put the apples in this, and twist long strips of citron and angelica round them. Place 4 oz. of butter in a clean basin, sift in 8 oz. of sugar, and whip to a cream. Then add the well-beaten yolks of four eggs, and season to taste with grated nutmeg. Place on the fire, and stir gently until very hot, then add the whites of the eggs whipped to a stiff froth. Stir these in lightly, then pour over the apples ; place in the bag, put it in the oven without loss of time, and bake to a golden hue. Dust thickly with powdered sugar, and serve either hot or cold. Plenty of citron or angelica must be used to give the idea of a nest. Apples a la Duchesse. — Take from eight to ten large apples ; wash and dry them. Then core with a proper apple-corer. Place a bit of cinnamon stick in each apple, and pour over them a tablespoonful of rum. Place them in a buttered bag and bake on a broiler. When quite done remove the cinnamon and fill the center of each apple with a little straw- berry, raspberry, or apricot jam. Cover the whole with very stiffly-whipped cream. Orna- ment with chopped pistachio nuts✪ Apples a la Duchesse and pine 78 SOYER’S PAPER-BAG COOKERY kernels, and serve at once, or leave upon ice till needed. Sweet, not sour, apples should be selected. They should be placed on a clean dish and allowed to cool before the jam and cream are added.

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— Put fruit in the paper-bag, with or without butter or jam. Flavor to taste. Add sugar if desired. Bake 20 minutes in hot oven. Scone. — Any kind of scone or breakfast rolls should be placed in large loose greased bags in hot oven. Allow 10 to 15 minutes, according to size. Genoise Paste. — Take 6 oz. of flour and sift it on a sheet of paper, then J4, lb. of 76 SOYER’S PAPER-BAG COOKERY powdered castor sugar, 5 oz. of butter, melted, but not hot. Break 6 eggs in a basin, and place the basin in some boiling water in a separate pan placed over gentle heat. Beat the eggs and butter for 20 minutes or so with an egg-beater to a nice consistency. Take the basin off the fire, and beat the contents a little again. Add flour and butter, mix lightly with wooden spoon, but not to stir it up to a cream. Flavor according to taste. Take any kind of mold or tin you like, well butter it, and dredge with castor sugar. Three parts fill it with the paste and place in the paper- bag. Allow 55 minutes in a moderate oven. Any Kind of Cake — plain, madeira, sul- tana, raisin, etc. — can be cooked in the loose paper-bag, on broiler, in fairly hot oven. Al- low 1% hours, according to size. Petit Nid. — Peel and core half-a-dozen cooking apples. Empty a gill, a liberal quan- tity of fruit syrup (for preference pineapple) into a thickly-buttered bag. Add the apples, seal bag, and place on broiler, simmer very gently until cooked, but take care that they do not get broken. Line a paper souffle case with puff paste, place carefully in a well- SOYER’S PAPER-BAG COOKERY 77 greased bag, put the apples in this, and twist long strips of citron and angelica round them. Place 4 oz. of butter in a clean basin, sift in 8 oz. of sugar, and whip to a cream. Then add the well-beaten yolks of four eggs, and season to taste with grated nutmeg. Place on the fire, and stir gently until very hot, then add the whites of the eggs whipped to a stiff froth. Stir these in lightly, then pour over the apples ; place in the bag, put it in the oven without loss of time, and bake to a golden hue. Dust thickly with powdered sugar, and serve either hot or cold. Plenty of citron or angelica must be used to give the idea of a nest. Apples a la Duchesse. — Take from eight to ten large apples ; wash and dry them. Then core with a proper apple-corer. Place a bit of cinnamon stick in each apple, and pour over them a tablespoonful of rum. Place them in a buttered bag and bake on a broiler. When quite done remove the cinnamon and fill the center of each apple with a little straw- berry, raspberry, or apricot jam. Cover the whole with very stiffly-whipped cream. Orna- ment with chopped pistachio nuts and pine 78 SOYER’S PAPER-BAG COOKERY kernels, and serve at once, or leave upon ice till needed. Sweet, not sour, apples should be selected. They should be placed on a clean dish and allowed to cool before the jam and cream are added.

Paper-bag cookery