Standard Paper-Bag Cookery

square of the dough being taken from the bottom. Now peel enough ripe and luscious peaches to fill the dish, tearing them apart but leaving the pits in to impart their superior flavor. Sweeten abundantly, add about two tablespoonfuls water, and a tablespoonful of butter cut in bits. Cover with a layer of puff paste, sealing it down carefully on the sides to the border, so as to lose none of the juices. Bag and bake in a quick oven for fortyfive minutes. When nearly done, draw to the edge of the oven, open the top of the bag, dust with powdered sugar and set back a few moments longer for the crust to glaze. This is perfection, whether eaten hot or cold, serving it alone, with cream or with a hard sauce as preferred. Peach Roly Poly.— Make a sweet biscuit dough. Roll out thin and spread with a layer of sliced or chopped peaches and roll the dough over as for jelly roll. Put in buttered bag and bake in a moderate oven. Plum Roly Poly. — Wash and stew any ripe sound plums and remove the pits. If very juicy, drain away the most of the juice. Sweeten to taste. Make a good biscuit dough or puff paste as preferred, roll out in long strips, sprinkle sugar on the upper side, then spread thinly with the stewed plums, roll up and pinch the ends tight. Put in buttered bag and cook thirty minutes. Serve with a sauce made from the extra juice sweetened and slightly thickened with a little cornstarch. Rye Bread Pudding. — Toast stale rye bread to a golden brown, then roll into fine crumbs. Brush small custard cups or a mould with melted butter, sprinkle over a few currants, raisins, prunes (cut fine) or figs, then fill with crumbs. Beat three eggs without separating until light, add three tablespoonfuls of sugar, a pint of milk (with vanilla or nutmeg to flavor) and pour carefully over the bread crumbs. Let them stand ten minutes, until the mixture has soaked into the crumbs; then set in a paper bag in a pan of cold water and cook like a custard in the oven. It will take about half an hour. Test by slipping the blade of the knife down the side of the bag. If it comes up clear, the pudding is sufficiently baked. Serve hot with lemon or egg sauce or fruit syrup. Tapioca Apple Pudding.— Soak one cupful tapioca in three pints cold water over night. In the morning put on to boil and cook twenty or thirty minutes, until it looks clear. Add a quart and a half peeled and quartered apples, one cup of sugar, a teaspoonful salt, and lemon juice or extract to flavor. Turn into a buttered dish, put in bag and bake an hour in a moderate oven. When cold serve with cream and sugar. A White Plum Pudding. — Beat to a cream a half cup of sugar and three-quarters cup of butter. Add four eggs well beaten, a saltspoonful of salt, two cups milk, a quart of flour mixed with one-half cup shredded citron, one-half cup currants, a teaspoonful grated nutmeg and a teaspoonful vanilla. Just before turning into the mould stir in two even tablespoonfuls pure baking powder. Put in bag, surround with water, steam two hours and serve with any good sauce. PUDDING SAUCES. Caramel Sauce. — Put one-half cupful of sugar over the fire in a clean, smooth saucepan and stir until it be-