Paper-bag Cookery

sprinkle with a little salt and pepper; put bits of butter over them, cover with the other half of pastry; put into a buttered bag and cook fifteen minutes. TURNIP CUPS. Take nicely shaped round turnips, cut off the tops and scoop out some of the centres; fill with green peas, put little bits of butter on the tops; put the cups carefully into a well greased bag, so as not to upset them. Add cautiously about two tablespoonfuls of water and cook twenty minutes. ONION DUMPLINGS. Take as many onions as may be required, peel them, and make a deep incision across them; put into this cut a piece of butter or dripping, salt, and pepper. Make a good short crust, roll it out, and cut into as many pieces as there are onions. Put an onion on each, and work up the paste as if making an apple dumpling. Put into a well greased bag and cook about an hour. CHAPTER V. PUDDINGS AND CAKES. With the exception of soup, an entire dinner can be cooked in "Papakukery" fashion, and, apart from other advantages, it will gain immensely in flavour and nutritive value from being thus cooked. Almost all puddings and sweet dishes can be cooked in paper bags, and are much improved in taste and goodness. APPLE PUDDING. Peel, core, and slice the apples. Make a good short paste crust, roll it out to a medium thickness; lay the apples neatly on one half, cover thickly with castor sugar, add the juice of half a lemon, squeezed over the apples; fold over the pastry, pinching the edges well together; put into a well greased bag and cook fifteen minutes. APPLE PUFFS. Make half a pound of the finest flour perfectly smooth by passing it through a sieve. Roll half a pound of fresh butter in a cloth to free from moisture; rub a piece into the flour with the finger-tips very thoroughly till it quite disappears; add a well beaten egg, and roll out the paste on a stone slab with a glass rolling-pin; a clean round