Paper-bag Cookery

bottle will answer if the only household roller is of wood. Put more butter in tiny bits over the paste; dredge lightly with flour; fold it up and roll it out; let it stand three or four minutes. Repeat this, leaving it a few minutes each time, for four or five times. Then roll it out and cut into square pieces. Lay a few slices of apple on each, cover with castor sugar and a little ground cinnamon, fold half the paste over, point to point, forming a triangular puff. Put the puffs into a buttered "Papakuk" bag and cook fifteen minutes. APPLE DUMPLINGS. A plain, not too rich, paste crust is best for these. With a corer extract the core from the whole, unpared apple, which is less likely to break than one which has been peeled. Fill the hollow with powdered sugar and a little ground cinnamon, if the flavour is liked; a little ground ginger makes a nice flavour, with the zest of a lemon or a pinch of mixed spice according to taste. Divide the paste into as many neat rounds as there are apples, put one apple on each round, work the paste smoothly over, wetting the edges to make them adhere. Place them in a well buttered "Papakuk" bag and cook in a moderate oven for forty minutes. STEWED APPLES are best cooked in a shallow tin or pie-dish, though they can be cooked placed simply in a well buttered bag. The apples are sliced, add a little lemon juice, sugar to taste, and a small quantity of water. Place in a well buttered bag, or put first into a pie dish which is slid into a bag--the last is really the best way. With or without the dish, cook for half an hour. The oven, after the first five minutes, must not be very hot. ECONOMICAL BREAD PUDDING. Put about a pound of stale bread into a basin and just cover with cold water. Leave it for an hour or two; or overnight, if more convenient. Drain off the liquid, pressing the bread