Paper-bag Cookery

in a colander or a vegetable presser; or press with the hand until free from moisture. Put into a basin, add two ounces of moist sugar, a quarter of a pound of cleaned sultanas or raisins, a teaspoonful of mixed spice, and one well beaten egg. Beat very thoroughly, put into a thickly greased bag, and cook forty minutes. BREAD PUDDING. This is a richer pudding than the foregoing, but is very light and digestible. Put stale bread to soak in just enough cold milk to cover. When quite soft, beat it well up, without pouring off any of the milk which may not have been absorbed by the bread. Add a quarter of a pound of sugar. Put into a well buttered bag and cook forty minutes. GOOSEBERRY PUDDING. Three breakfastcupfuls of bread-crumbs are mixed with half a pint of gooseberries and quarter of a pound of brown sugar. A little spice may be added, if liked. Mix in two ounces of butter or grated suet; beat in one or two eggs. Put into a well buttered bag and cook forty-five minutes. Reduce the gas by one-half after the first five minutes. LEMON DUMPLINGS are made exactly in the same way as the foregoing, substituting the juice and the grated rind of one large or two small lemons for the gooseberries, and mixing with one egg only. Form into balls, adding a little flour if the mixture is not sufficiently firm. Place into a buttered bag and cook for about fifteen minutes. JAM ROLY-POLY. This favourite nursery pudding is never so dainty as when cooked in a paper bag. In this way there is no risk of the jam "boiling out," to the disappointment of the little people to whom the jam is the chief part of the pudding. Make a nice, but not too rich, crust from vegetable lard and self-raising flour. Roll it out to an oblong shape, spread over with any kind of jam preferred, leaving a good two inches clear all round. Roll up the pudding very carefully, securing the edges by wetting and sifting