Paper-bag cookery

Pudding I la Munich. — Take some slices of stale French bread, and toast to a light crisp brown ; then spread thickly first with butter and then with golden syrup. Place a layer of golden syrup in a well-greased paper souffle dish, sprinkle it with washed and dried chopped currants, chopped sultanas, a little chopped lemon peel, and a very little grated nutmeg or allspice. Put a layer of the toast, then currants, sultanas, peel, and spice, and repeat the layers until the dish is full. Make a custard with half a pint of milk, the wellbeaten yolk of an egg, and a tablespoonful of powdered sugar. Pour over the whole, and leave for fifteen minutes. Meanwhile, whip the white of the egg to a stiff froth, with a few drops of lemon juice; add a little powdered sugar, and pile high on top of the pudding. Put in a well-buttered bag, bake to a golden brown for 30 minutes and serve. The meringue mixture may be omitted, and the custard made with the whole egg. In that case bake the pudding for 35 minutes. Dust some powdered sugar over, and serve. Pudding a la Mayence. — Rub half-a-pint of breadcrumbs through a fine wire sieve, add a tumblerful of any wine and water, the grated rind of a small lemon, first washed and dried, three heaped-up tablespoonfuls of powdered sugar, and 1 oz. of butter. Mix all together, and then pour the mixture into a buttered souffle dish. Add the well-beaten yolks of two eggs, and the juice of a small lemon carefully strained. Beat the whites of the eggs to a stiff froth, with a pinch of salt and powdered sugar to taste ; color to a pale green with a few drops of spinach greening, or pale pink with a little carmine coloring or cochineal. Pile up on top, place in the bag, put into a very moderate oven, and bake till the meringue is firmly set. Pudding a la Baronne. — Take half a pound of well-washed, dried, and picked currants, half a pound of sultana raisins, half a pound of breadcrumbs, an ounce of chopped citron, and four heaped teaspoonfuls of golden syrup. Mix all well together, then add an ounce of self-raising flour and the well-beaten yolks of two eggs mixed with a pint of milk. Beat all well together, and finally add the whites of the eggs, whipped to a firm froth. Fill with this a well-greased paper souffle dish, place carefully in bag, and bake in oven for an hour and a half. Turn out carefully and serve with a little heated golden syrup poured over and around it. Beignets a la Portugaise. — Well wash 6 oz. of Caroline rice and place it in a clean stewpan, and add 4 oz. of powdered sugar, 2 oz. of butter, half a stick of cinnamon, and a strip of lemon peel, or a very little grated rind of lemon. Allow the butter to melt, shaking the pan to avoid burning, and then add a pint of milk. Cover closely, and bring gently to the boil. Then draw the pan to the side of the fire, and simmer slowly for rather more than a quarter of an hour, when the rice should have absorbed all the milk and be perfectly tender. Withdraw the pan from the fire, and allow the mixture to cool a little. Then add the well-beaten yolks of three eggs, and finally the whites whisked to a firm froth with a tiny pinch of salt and a very little