Standard Paper-Bag Cookery

eggs and whites of two. Add a cupful of sugar, a scant half cupful softened butter, a cupful stale cake crumbs and a cupful of milk. Beat all together well, then add three bananas sliced thin, and the juice of a half lemon. Put into a basin then in a well-buttered bag, seal and bake half an hour, take out, cover with a meringue made from the whipped white of the egg that was left over and a tablespoonful of sugar with a little lemon juice to flavor. Strew a little candied peel over the meringue and set in the oven, which should be quite cool for the meringue to rise slowly and stiffen. Serve with lemon sauce. =Farmer's Plum Pudding.=--Put into a basin two cupfuls of flour sifted with two level teaspoonfuls baking powder, a pinch of salt and a level teaspoonful ginger and cinnamon. Add one-half cupful sugar, one cupful chopped suet, one-half cupful each candied peel and currants and raisins. Make to batter consistency with one-half cupful each molasses and milk and one beaten egg. Put in small buttered molds, set in paper bag, pour in enough cold water to come three parts up the sides, seal and bake two hours, reducing the heat of the oven after the first ten minutes. Serve with hard or foamy sauce. =Peach Betty.=--Sprinkle a layer of crumbs in a buttered baking dish and over this a layer of peach quarters. Sprinkle with sugar, then repeat a layer of crumbs and peaches and sugar until the dish is filled, having the crumbs on top. Put in buttered bag and bake thirty-five minutes in a moderate oven, and serve with sweetened cream. To prepare the buttered crumbs melt a little butter and pour over the crumbs. =Peach Cobbler.=--For this the richest and ripest peaches are none too good. Some variety of the yellow peach is usually chosen because of its superior richness. For its baking a pudding dish at least three and a half inches deep is chosen. This is lined with a rich crust, a square of the dough being taken