Standard Paper-Bag Cookery

=Stuffed Dates.=--Select large, fine fruit, wash quickly and remove the pit. Put into the cavity a bit of crystallized ginger or citron, a nut or little candied peel, roll in confectioner's sugar and lay in lightly buttered bag left open at one end. Put in coolish oven to harden. =Baked Gooseberries.=--Put into a greased bag a pint of "topped and tailed" gooseberries, add a cupful each sugar and water, seal and cook twenty minutes. =Baked Peaches.=--Pour boiling water over the fruit, then rub off the skins and place in buttered bag without removing the pits. Add a teaspoonful of water for each peach, seal and bake about twenty minutes in a hot oven. When done, sweeten to taste and set aside to chill before using. Serve with sweet cream. =Baked Pears.=--Select ripe, fine-flavored fruit, snip out the blossom end and stick in a clove. If the skin is thin, do not peel, but if tough, remove, put in buttered bag with a little water, seal and cook from fifteen to thirty minutes according to the quality of the fruit. =Baked Plums.=--Put in buttered bag with a little water and cook twenty or twenty-five minutes. Sweeten to taste when done. =Baked Quinces.=--Wash, core and peel, fill the centers with sugar and put in greased bag with two tablespoonfuls of water allowed for each quince. Seal and bake slowly for an hour, until the quince is tender but not mushy. Serve with the quince syrup and a spoonful of whipped cream on top of each quince. =Baked Raisins.=--Remove stems, clean well, put in a colander and wash thoroughly. Put in buttered bag with a cupful of water for each cupful of raisins. Seal and cook slowly for half an hour. A mixture of dried apricots, prunes and cherries is nice with the raisins, but these fruits need long soaking in cold water before adding to the raisins and cooking. =Chestnut Patties.=--Beat together, until smooth, one egg and one cupful of pulverized sugar. Add one cupful of chestnut meats that have been put through a nut grinder, five tablespoonfuls of flour and one