Paper-bag Cookery Part 9

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 b.u.t.tered 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 b.u.t.ter, 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 b.u.t.tered "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. b.u.t.ter 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 b.u.t.ter (melted), and a well-beaten egg.

Put into a thickly b.u.t.tered 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 b.u.t.tered "Papakuk"

bag with a cupful of water, and let them cook for about forty minutes.

They are excellent for children, eaten with bread and b.u.t.ter, 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 b.a.l.l.s, and place some distance apart in a thickly b.u.t.tered "Papakuk" bag, and cook fifteen minutes.

CASTLE PUDDING.

Beat one ounce of b.u.t.ter 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 b.u.t.tered 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 b.u.t.tered bag, and cook fifteen minutes.

GOLDEN CAKES.

Beat half a pound of b.u.t.ter 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 unsurpa.s.sed. It is very rich, however, and the amount of b.u.t.ter 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 b.u.t.ter 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 b.u.t.tered bag, and cook for twenty minutes. If half a pound of b.u.t.ter 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 b.u.t.ter, 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 b.u.t.tered "Papakuk" bag, and cook one hour.