With the exception of soup, an entire dinner can be cooked in “Papakukery” fashion, and, apart from other advantages, it will gain immensely in flavour and nutritive value from being thus cooked. Almost all puddings and sweet dishes can be cooked in paper bags, and are much improved in taste and goodness.

APPLE PUDDING.

Peel, core, and slice the apples. Make a good short paste crust, roll it out to a medium thickness; lay the apples neatly on one half, cover thickly with castor sugar, add the juice of half a lemon, squeezed over the apples; fold over the pastry, pinching the edges well together; put into a well greased bag and cook fifteen minutes.

APPLE PUFFS.

Make half a pound of the finest flour perfectly smooth by passing it through a sieve. Roll half a pound of fresh butter in a cloth to free from moisture; rub a piece into the flour with the finger-tips very thoroughly till it quite disappears; add a well beaten egg, and roll out the paste on a stone slab with a glass rolling-pin; a clean round bottle will answer if the only household roller is of wood. Put more butter in tiny bits over the paste; dredge lightly with flour; fold it up and roll it out; let it stand three or four minutes. Repeat this, leaving it a few minutes each time, for four or five times. Then roll it out and cut into square pieces. Lay a few slices of apple on each, cover with castor sugar and a little ground cinnamon, fold half the paste over, point to point, forming a triangular puff. Put the puffs into a buttered “Papakuk” bag and cook fifteen minutes.

APPLE DUMPLINGS.

A plain, not too rich, paste crust is best for these. With a corer extract the core from the whole, unpared apple, which is less likely to break than one which has been peeled. Fill the hollow with powdered sugar and a little ground cinnamon, if the flavour is liked; a little ground ginger makes a nice flavour, with the zest of a lemon or a pinch of mixed spice according to taste. Divide the paste into as many neat rounds as there are apples, put one apple on each round, work the paste smoothly over, wetting the edges to make them adhere. Place them in a well buttered “Papakuk” bag and cook in a moderate oven for forty minutes.

STEWED APPLES

are best cooked in a shallow tin or pie-dish, though they can be cooked placed simply in a well buttered bag. The apples are sliced, add a little lemon juice, sugar to taste, and a small quantity of water. Place in a well buttered bag, or put first into a pie dish which is slid into a bag—the last is really the best way. With or without the dish, cook for half an hour. The oven, after the first five minutes, must not be very hot.

ECONOMICAL BREAD PUDDING.

Put about a pound of stale bread into a basin and just cover with cold water. Leave it for an hour or two; or overnight, if more convenient. Drain off the liquid, pressing the bread in a colander or a vegetable presser; or press with the hand until free from moisture. Put into a basin, add two ounces of moist sugar, a quarter of a pound of cleaned sultanas or raisins, a teaspoonful of mixed spice, and one well beaten egg. Beat very thoroughly, put into a thickly greased bag, and cook forty minutes.

BREAD PUDDING.

This is a richer pudding than the foregoing, but is very light and digestible. Put stale bread to soak in just enough cold milk to cover. When quite soft, beat it well up, without pouring off any of the milk which may not have been absorbed by the bread. Add a quarter of a pound of sugar. Put into a well buttered bag and cook forty minutes.

GOOSEBERRY PUDDING.

Three breakfastcupfuls of bread-crumbs are mixed with half a pint of gooseberries and quarter of a pound of brown sugar. A little spice may be added, if liked. Mix in two ounces of butter or grated suet; beat in one or two eggs. Put into a well buttered bag and cook forty-five minutes. Reduce the gas by one-half after the first five minutes.

LEMON DUMPLINGS

are made exactly in the same way as the foregoing, substituting the juice and the grated rind of one large or two small lemons for the gooseberries, and mixing with one egg only. Form into balls, adding a little flour if the mixture is not sufficiently firm. Place into a buttered bag and cook for about fifteen minutes.

JAM ROLY-POLY.

This favourite nursery pudding is never so dainty as when cooked in a paper bag. In this way there is no risk of the jam “boiling out,” to the disappointment of the little people to whom the jam is the chief part of the pudding. Make a nice, but not too rich, crust from vegetable lard and self-raising flour. Roll it out to an oblong shape, spread over with any kind of jam preferred, leaving a good two inches clear all round. Roll up the pudding very carefully, securing the edges by wetting and sifting flour over. Put in a thoroughly greased bag and cook thirty minutes. If any jam should chance to ooze out, it will be retained in the bag, and should be poured over the pudding when in the dish.

RAISIN BLANKET.

This is another nursery favourite. Roll out a light paste crust, as directed in the foregoing recipe. Sprinkle it over with large raisins, stoned and cut in halves; cover with a thick layer of brown sugar; squeeze the juice of a lemon over; roll up, secure the ends, put into a well buttered bag, and cook thirty minutes.

RICE PUDDING.

For this pudding use flaked rice. Bring a pint of milk to the boil, add an ounce of loaf sugar, stir in one and a half or two ounces of flaked rice and boil a few minutes whilst stirring; take from the fire and allow to cook. When nearly cold, add two well beaten eggs, put into a thickly buttered bag, and cook thirty minutes, the heat of the oven being reduced after five minutes to less than half. Have ready a dish in which a layer of stewed fruit or jam has been placed, and turn the pudding out on the top of this.

TAPIOCA PUDDING.

Flaked tapioca should be used for this, and it should be made in exactly the same manner as rice pudding. Both these puddings, and also semolina and ground rice, can be poured first into a buttered dish, and the dish put into a “Papakuk” bag. This secures a good appearance for the pudding, without losing the advantages of paper-bag cookery.

FRUIT TARTS

can be made in the ordinary fashion, and the dish containing the tart can be put into a bag to get the full advantages of the method. Or they can be made without dishes. Either a short crust or puff paste may be used, as may be preferred. The paste is rolled out to a medium thickness and cut into two ovals or rounds. On one is laid the fruit—gooseberries, rhubarb, apples, black currants, red currants, and raspberries, or any suitable fruit in season—sweeten the layer of fruit with castor sugar. A little lemon juice, a pinch of ground ginger, or cinnamon, are considered by many people to improve the flavour of rhubarb and apples, and a very little sherry is thought to bring out the flavour of red currants and raspberries, but much less flavouring of any kind is required in paper-bag cookery, for the bag retains the flavour so perfectly that it is easy to overdo any strong flavour.

The fruit is then covered with the other piece of paste, pinch the edges of paste together, and ornament to taste; put into a well buttered bag, bake for about twenty to twenty-five minutes, and serve with castor sugar sifted over.

STRAWBERRY GÂTEAU.

A sixpenny sponge or Madeira cake is the foundation of this summer sweet. Cut the top neatly off, scoop out a deep hole, saving the cake to be used in making a Cabinet pudding. Fill the cavity with ripe strawberries, cover with sifted sugar put on the top; pour over the whole a glass of sherry, mixed with a tablespoonful of strawberry syrup, and one of lemon juice. Let it stand to soak for a few minutes, then put it into a well buttered “Papakuk” bag, and place in a hot oven for ten minutes. Take out and serve at once, handing custard or whipped cream with it.

CABINET PUDDING.

Bring one pint of milk to the boil, stir in a cupful of cake-crumbs. The pieces cut out of the cake used for the Strawberry GÂteau will be sufficient, finely crumbled. Stir for a few minutes, then lift off the fire, and when slightly cooled, add the well beaten yolks of three eggs, a quarter of a pound of raisins, cleaned and stoned, a quarter of a pound of candied peel, two ounces crystallised ginger, and two ounces of butter. Beat all together very thoroughly, put into a well buttered bag, and cook forty-five minutes, reducing the heat by half a few minutes after putting in the pudding. Beat up the whites of the eggs with a little sifted sugar and a few drops of essence of vanilla. When very stiff, pile it on the top of the pudding and serve at once.

PLAIN SUET PUDDING.

This pudding, whether intended to be eaten with meat or with jam or treacle, is infinitely superior cooked in a paper bag to the same pudding boiled or steamed. Mix one pound of self-raising flour with four ounces of chopped suet, preferably vegetable, and a pinch of salt. Mix to a stiff dough with water, put into a buttered bag and cook for forty-five minutes. This has quite a different flavour from a boiled suet pudding.

SIMPLE PLUM PUDDING.

Two heaped breakfastcupfuls of self-raising flour, one cupful of chopped suet, one cupful of raisins, stoned and cleaned, one of prunes, chopped and stoned, a little finely cut candied peel, one beaten egg, and enough milk to mix to a very stiff dough. Put into a well buttered bag and cook for about fifty minutes.

ROBIN TARTLETS.

Make a short crust paste, roll out, line some little patty pans, and fill with this mixture: one ounce of butter, melted, two ounces of ground rice, three ounces of castor sugar, one well beaten egg, a few drops of almond essence, or a spoonful of minced almonds. Put these into a “Papakuk” bag and cook fifteen minutes.

GERMAN GOOSEBERRY PUDDING.

Two cupfuls of flour, two of bread-crumbs, four ounces of chopped suet, one teaspoonful of ground ginger, one pint gooseberries, washed, topped, and tailed, and two tablespoonfuls of golden syrup; mix all well together, and make into a very stiff dough with a little milk; put into a thoroughly greased bag and cook for an hour.

PALESTINE PUDDING.

Mix six ounces of self-raising flour, four of sultanas, four of chopped suet, four of brown sugar, one dessertspoonful of ground cinnamon. Beat up one egg with two tablespoonfuls of milk, mix to a stiff dough. Put into a well buttered “Papakuk” bag and cook forty-five minutes.

DATE PUDDING.

Mix six ounces of bread-crumbs, four of self-raising flour, three of grated suet, half a pound of dates, stoned and chopped, but no sugar. Moisten with a beaten egg, and, if necessary, a little milk, but do not make the mixture liquid. Put into a greased bag and cook for an hour.

LANCASHIRE ROLY-POLY.

This is a nice variety of a favourite children's pudding. Make a good short crust and roll it out into an oblong shape. Cut two apples into small pieces, and mix thoroughly with two ounces of sultana raisins, two tablespoonfuls of golden syrup, a teaspoonful of mixed spice, a little grated lemon rind. Spread this mixture on the crust to within an inch of the edge; roll up, pinching the sides well together in the process. Put into a greased bag and cook for an hour.

PINEAPPLE PUDDING.

Bring one pint of milk to the boil, sprinkle in enough flaked sago to make a thick batter. Cook for a few seconds. When cool, add the beaten yolks of three eggs, an ounce of castor sugar, and a teaspoonful of vanilla essence. Butter a “Papakuk” bag very thickly, pour in the pudding, and cook gently for thirty minutes. Meanwhile, open a tin of pineapple rings and lay them in a dish. Empty the pudding on the top of this; have the whites of the eggs whisked very stiff with a little icing sugar and a drop or two of vanilla essence; pile this on the top of the pudding and serve at once.

SAGO PLUM PUDDING.

Soak four tablespoonfuls of fine sago all night in a breakfastcupful of milk. Next day add a teacupful of bread-crumbs, two of self-raising flour, one of best raisins, cleaned and stoned, the grated rind of quarter of a lemon, one ounce of butter (melted), and a well-beaten egg. Put into a thickly buttered bag and cook one hour.

RAISINS.

This simple dish is much liked by children, and is very wholesome and nutritious. Choose large, fine raisins, put them in a buttered “Papakuk” bag with a cupful of water, and let them cook for about forty minutes. They are excellent for children, eaten with bread and butter, and act as a gentle laxative.

PRUNES.

These are also excellent for children. Wash the prunes carefully, then let them soak all night in enough water to cover them and the juice of a lemon. Next day add two ounces of sugar to a pound of prunes, put them into a greased bag, with the water and lemon juice, and cook forty-five minutes. This is also a pleasant and gentle laxative, and is generally much liked by children.

LEMON PUFFS.

Grate the rind of two fresh lemons, mix with ten ounces of castor sugar. Beat the whites of two eggs to a stiff froth, and whisk all together to a very thick paste. Form into dainty balls, and place some distance apart in a thickly buttered “Papakuk” bag, and cook fifteen minutes.

CASTLE PUDDING.

Beat one ounce of butter and half a cupful of castor sugar to a cream; add three well beaten eggs, and beat all well together. Then sift in gradually one breakfastcupful of self-raising flour and mix thoroughly. Put into a thickly buttered bag and cook for about thirty minutes.

QUINCES.

Core and cut into slices six quinces, put them into a greased “Papakuk” bag with two teacupfuls of sugar and one of water. Cook for three hours in a slow oven. They will then be tender and of a beautiful rich colour. They are not often met with, but cooked thus are a delicious fruit.

CAKES

are very dainty, and gain in flavour and richness when cooked in a paper bag. Many are cooked simply in the bag, but others must be put into a greased tin and then enclosed in the bag.

LADIES' FINGERS

are nice little cakes for afternoon tea. Beat two eggs very lightly, add one teacupful of sugar and a little essence of lemon. Add enough self-raising flour to make a firm dough. Roll out, cut into strips, put into a buttered bag, and cook fifteen minutes.

GOLDEN CAKES.

Beat half a pound of butter to a cream, add six ounces of sugar and the yolks of three eggs, and beat well; then put in three ounces of chopped orange peel and one pound of self-raising flour. Mix well, divide into buns, put into a well greased bag, and cook twenty minutes.

SHORTBREAD

is delicious cooked in a paper bag. The following is the recipe of an old Ayrshire cook whose shortbread is always considered unsurpassed. It is very rich, however, and the amount of butter may be reduced by one-half if considered extravagant or indigestible; but if the recipe be followed exactly, a very delicious cake will be the result.

Rub one pound of butter into one pound of flour. Rub it until it is like bread-crumbs. Then add a quarter of a pound of sugar and gradually work into a dough, which can be rolled out thickly, cut into fancy shapes, put into a buttered bag, and cook for twenty minutes. If half a pound of butter to one pound of flour be used, the dough must be moistened with one beaten egg and two tablespoonfuls of cream. The first recipe, however, is for genuine Scotch shortbread.

DOUGH CAKE.

Get the baker to bring half a quartern of bread dough. Beat into it quarter of a pound of butter, half a pound of sugar, a quarter of a pound of sultana raisins, two ounces candied peel. Let it stand for half an hour, put it into a buttered “Papakuk” bag, and cook one hour.

TEA-CAKE.

Mix three-quarters of a pound of self-raising flour, half an ounce of butter, and a cup of milk into a light dough; roll out, cut into round cakes, slip into buttered bags, and cook fifteen minutes.

YORKSHIRE TEA-CAKES.

Cream the white of one egg in as much butter and sugar together; beat into the white of the egg as much ground rice and self-raising flour; mix to a light dough with one tablespoonful of milk. Butter two plates, spread over the mixtures, put each plate into a “Papakuk” bag, cook fifteen minutes, spread one cake with warmed jam, put the other on the top, and serve hot.

COCOANUT BUNS.

Beat a quarter of a pound of butter and a quarter of a pound of sugar to a cream, then beat in two eggs, quarter of a pound of desiccated cocoanut, and one gill of milk; stir in a quarter of a teaspoonful of ground ginger and three-quarters of a pound of flour; butter some patty pans, half fill with the mixture, put into “Papakuk” bags, and cook twenty minutes.

SPONGE ROLL.

Beat four eggs and one cup of sugar together for five minutes, stir in one cup of self-raising flour, put into an oblong greased tin, enclose this in a “Papakuk” bag, and cook ten minutes. Turn out and spread with heated jam, and roll up at once.

AMERICAN COOKIES.

Put four tablespoonfuls of sugar into a basin, pour over it three tablespoonfuls of melted butter, mix well together; beat two eggs with two tablespoonfuls of milk and stir in; add as much self-raising flour as will make a very stiff dough. Roll out a quarter of an inch thick, cut with a pastry-cutter into nice rounds, brush each over with milk, sprinkle thickly with sugar, slip into well buttered bags, and cook twenty minutes.

LUNCH BUNS.

Beat well together one egg, half a cup of sugar, and one teaspoonful of butter, add one cup of self-raising flour, and mix very thoroughly. Form into buns, put into a well greased bag, and cook fifteen minutes.

CHERRY CAKES.

Beat a quarter of a pound of butter and two ounces of sugar together till very light, add one egg, very thoroughly beaten, stir in by degrees half a pound of self-raising flour. Turn the dough out on a board; chop two ounces of dried cherries finely, blanch and chop one ounce of sweet almonds. Roll out the dough, sprinkle over the cherries and almonds, and fold the dough together; roll it out again and fold it again; roll it out once more to half an inch in thickness; cut into rounds; put into a thickly buttered bag and cook ten minutes.

NURSERY TEA-CAKES.

Mix well together half a cup of butter, one of sugar, half a cup of milk, two of self-raising flour, two teaspoonfuls of vanilla essence, two well beaten eggs. Shape into buns, put into buttered bags, and cook twenty minutes.

CROPPER CAKES.

Beat three ounces of butter to a cream with three ounces of sugar; put half a pound of self-raising flour into a basin, and add it by slow degrees to the butter and sugar. Add a well beaten egg and a few drops of essence of vanilla. Make into a smooth dough, form into small cakes, place into a well buttered “Papakuk” bag, and cook fifteen minutes.

FEATHER CAKE.

Beat half a cup of butter to a cream, add two cups of sugar, and beat well; add one cup of milk with one tablespoonful of baking soda dissolved in it; three eggs, the yolks and whites beaten separately, one cup of flour with two teaspoonfuls of cream of tartar mixed in it; then add two more cups of flour without the cream of tartar. Beat very thoroughly. Put into a well buttered tin; enclose the tin in a “Papakuk” bag and cook forty-five minutes.

GINGER CAKE.

These are particularly wholesome for children, and are an agreeable laxative.

Take one pound of self-raising flour, and rub it well together with a quarter of a pound of sugar and half an ounce of ground ginger; then add half a pound of golden syrup and a tablespoonful of honey. Melt three ounces of butter in a quarter of a pint of hot milk; dissolve a teaspoonful of carbonate of soda in the milk and add it to the other ingredients. It must be a very stiff dough. Form into flat cakes, slide into very thickly buttered “Papakuk” bags, and cook forty-five minutes.