Standard Paper-Bag Cookery

twenty minutes in a fairly hot oven. Serve hot with sugar and cream or a hard sauce. =Baked Apple Dumplings.=--Make a regular shortcake crust, using one pint of flour, two teaspoonfuls baking powder and a saltspoonful of salt, sifted together three times, one-quarter cup butter rubbed in with the tips of the fingers, and one egg beaten and mixed with three-quarters cup milk. Roll out and cut in five-inch squares. Have ready three large apples, peeled, cored and halved and lay each piece on a square of the paste. Fold the pastry over each apple like a blanket, lapping the four corners at the top and pressing them down firmly. Turn the dumplings upside down in a well-buttered bag, dot with bits of butter and sprinkle with sugar. Set the bag in a quick oven and bake to a russet brown. This will take about half an hour. Serve with any sweet sauce, or rich, sweet cream. =Cold Baked Apples With Rum.=--Peel, core and bake the apples in a buttered bag, with a teaspoonful of sugar to each apple. Put in the serving dish, and while still very hot pour over each a dessertspoonful of rum. Let cool and serve with cake or crisped water biscuit. =Cinnamon Apples.=--Peel, core and quarter six good cooking apples, preferably greenings. Melt a tablespoonful of butter in a warm bowl and stir the apples in it until coated with the butter. Mix a teaspoonful of ground cinnamon with a half cup of granulated sugar, and stir into the apples. Have a paper bag thoroughly buttered and put the apples in it. Rinse out the bowl with a cup of hot water, add it to the apples, seal carefully, place on a broiler which rests on a pie plate and bake in a hot oven fifteen minutes. Half a pint of whipped cream over the apples when served is an addition, but they are delicious, cooked in this way, without it. =Apples Stuffed With Figs.=--Steam tender as many figs as you desire, chop into dice and roll each piece in powdered sugar seasoned with cinnamon.