Standard Paper-Bag Cookery

thick filling of sliced bananas flavored with lemon juice and sweetened to taste. Serve with Foamy Sauce. =Peach Short Cake.=--Use for this either fresh peaches or canned and make in one large short cake or individual ones which are really nicer in paper bag cookery. For the latter sift together a pint and a half of flour, two tablespoonfuls of salt. Rub in with the tips of the fingers two tablespoonfuls of butter, then add one beaten egg and milk to make a soft dough. Cut out like biscuit, bag and bake in a quick oven. When baked, split in two, spread lightly with butter and fill with the sweetened peaches and whipped cream, a layer of peaches first and cream on top. Cover the little short cakes in the same way, piling up the whipped cream on top. =Rhubarb Short Cake.=--Stew rhubarb and sweeten to taste. Make a short cake batter, using one-quarter cupful of butter and a half cupful sugar creamed together, one egg well beaten, one quarter cupful sweet milk and one cupful of flour sifted with one teaspoonful of baking powder. Make in two large layers or individual ones, and bake in paper bag. When done, spread with the rhubarb filling and serve with whipped cream or a cream sauce. =Old Fashioned Strawberry Short Cake.=--The real old-fashioned strawberry short cake may be made with sour cream or rich sour milk and soda, or sweet milk and baking powder. Sometimes an egg is added and a tablespoonful of sugar, but it is a far cry from the French strawberry short cake of hotels and restaurants which is really a cake, either sponge or layer, with whole berries between the layers and thick whipped cream or a meringue on top. To make the genuine old-fashioned sour milk biscuit short cake, which is really more tender than that made with sweet milk, put four cups sifted pastry flour in a mixing bowl with a half teaspoonful of salt and mix well. Add three tablespoonfuls of butter and chop fine, using a silver knife. Dissolve a level teaspoonful of soda