Paper-bag Cookery

fruit in season--sweeten the layer of fruit with castor sugar. A little lemon juice, a pinch of ground ginger, or cinnamon, are considered by many people to improve the flavour of rhubarb and apples, and a very little sherry is thought to bring out the flavour of red currants and raspberries, but much less flavouring of any kind is required in paper-bag cookery, for the bag retains the flavour so perfectly that it is easy to overdo any strong flavour. The fruit is then covered with the other piece of paste, pinch the edges of paste together, and ornament to taste; put into a well buttered bag, bake for about twenty to twenty-five minutes, and serve with castor sugar sifted over. STRAWBERRY _GÂTEAU_. A sixpenny sponge or Madeira cake is the foundation of this summer sweet. Cut the top neatly off, scoop out a deep hole, saving the cake to be used in making a Cabinet pudding. Fill the cavity with ripe strawberries, cover with sifted sugar put on the top; pour over the whole a glass of sherry, mixed with a tablespoonful of strawberry syrup, and one of lemon juice. Let it stand to soak for a few minutes, then put it into a well buttered "Papakuk" bag, and place in a hot oven for ten minutes. Take out and serve at once, handing custard or whipped cream with it. CABINET PUDDING. Bring one pint of milk to the boil, stir in a cupful of cake-crumbs. The pieces cut out of the cake used for the Strawberry Gâteau will be sufficient, finely crumbled. Stir for a few minutes, then lift off the fire, and when slightly cooled, add the well beaten yolks of three eggs, a quarter of a pound of raisins, cleaned and stoned, a quarter of a pound of candied peel, two ounces crystallised ginger, and two ounces of butter. Beat all together very thoroughly, put into a well buttered bag, and cook forty-five minutes, reducing the heat by half a few minutes after putting in the pudding. Beat up the whites of the eggs with a