QUINCES.
Core and cut into slices six quinces, put them into a greased “Papakuk” bag with two teacupfuls of sugar and one of water. Cook for three hours in a slow oven. They will then be tender and of a beautiful rich colour. They are not often met with, but cooked thus are a delicious fruit.
CAKES
are very dainty, and gain in flavour and richness when cooked in a paper bag. Many are cooked simply in the bag, but others must be put into a greased tin and then enclosed in the bag.
LADIES' FINGERS
are nice little cakes for afternoon tea. Beat two eggs very lightly, add one teacupful of sugar and a little essence of lemon. Add enough self-raising flour to make a firm dough. Roll out, cut into strips, put into a buttered bag, and cook fifteen minutes.
GOLDEN CAKES.
Beat half a pound of butter to a cream, add six ounces of sugar and the yolks of three eggs, and beat well; then put in three ounces of chopped orange peel and one pound of self-raising flour. Mix well, divide into buns, put into a well greased bag, and cook twenty minutes.
SHORTBREAD
is delicious cooked in a paper bag. The following is the recipe of an old Ayrshire cook whose shortbread is always considered unsurpassed. It is very rich, however, and the amount of butter may be reduced by one-half if considered extravagant or indigestible; but if the recipe be followed exactly, a very delicious cake will be the result.