Paper-bag Cookery

dates, stoned and chopped, but no sugar. Moisten with a beaten egg, and, if necessary, a little milk, but do not make the mixture liquid. Put into a greased bag and cook for an hour. LANCASHIRE ROLY-POLY. This is a nice variety of a favourite children's pudding. Make a good short crust and roll it out into an oblong shape. Cut two apples into small pieces, and mix thoroughly with two ounces of sultana raisins, two tablespoonfuls of golden syrup, a teaspoonful of mixed spice, a little grated lemon rind. Spread this mixture on the crust to within an inch of the edge; roll up, pinching the sides well together in the process. Put into a greased bag and cook for an hour. PINEAPPLE PUDDING. Bring one pint of milk to the boil, sprinkle in enough flaked sago to make a thick batter. Cook for a few seconds. When cool, add the beaten yolks of three eggs, an ounce of castor sugar, and a teaspoonful of vanilla essence. Butter a "Papakuk" bag very thickly, pour in the pudding, and cook gently for thirty minutes. Meanwhile, open a tin of pineapple rings and lay them in a dish. Empty the pudding on the top of this; have the whites of the eggs whisked very stiff with a little icing sugar and a drop or two of vanilla essence; pile this on the top of the pudding and serve at once. SAGO PLUM PUDDING. Soak four tablespoonfuls of fine sago all night in a breakfastcupful of milk. Next day add a teacupful of bread-crumbs, two of self-raising flour, one of best raisins, cleaned and stoned, the grated rind of quarter of a lemon, one ounce of butter (melted), and a well-beaten egg. Put into a thickly buttered bag and cook one hour. RAISINS. This simple dish is much liked by children, and is very wholesome and nutritious. Choose large, fine raisins, put them in a buttered "Papakuk" bag with a cupful of water, and let them cook for about forty minutes. They are excellent for children, eaten with bread and butter, and