Standard Paper-Bag Cookery

slowly for about an hour in a gingerbread tin in paper bag, making the cake an inch and a half or two inches thick; or else in layer tins together with white icing. This will make four layers. =Auburn Pound Cake.=--Beat to a cream three-fourths pounds of butter and one pound fine granulated sugar. Add the yolks of nine eggs beaten light and one pound flour measured after sifting and then sifted again with a teaspoonful and a half of baking powder. Fold in the stiffly whipped whites and flavor with vanilla, almond or the grated rind and juice of a lemon or a wine glass of sherry. Pour into well-buttered thin tin mould and seal in bags. Bake an hour and a quarter or an hour and a half in a moderate oven. =Raisin Nut Cakes.=--For raisin nut cakes for afternoon tea, beat six eggs lightly, beating the whites and with an even teaspoon of soda, one teaspoon of sugar creamed with a cupful of butter, a cupful and a half of milk and three cupfuls and a half of flour. Add a cupful of chopped walnuts, two pounds of chopped raisins, a wineglass of brandy, two teaspoonfuls of baking powder and spice to taste. Make into small cakes, put on tin in bag and bake in a moderate oven. =Sour Cream Cake.=--Beat together one cup of powdered sugar and one cup of sour cream, add two eggs beaten light, one and one-half cups of flour sifted twice with an even teaspoon of soda twice, one teaspoon of vanilla and one cup of seeded and cut raisins rolled lightly in flour. Beat to make the batter creamy and bake at once in a rather shallow pan sealed in a paper bag. CHAPTER XX. FRUITS. =Baked Apples.=--WASH, but do not peel; cut out specks and bruises, core, fill the bottom of the core-space with a bit of butter, over which pile sugar and add a dusting of cinnamon. A clove stuck in the side may take the place of the cinnamon. Seal inside a well-greased bag and bake eighteen to