1. Line the pan with greaseproof paper.

2. Line the tins with greaseproof paper.

3. Line the base of the dish with greaseproof paper and lightly grease the sides.

4. Line a tin with lightly-greased greaseproof paper,() making sure the corners fit well.

5. Cool completely then, leaving greaseproof paper in place, renew foil, wrapping tightly.

6. Packaging materials consisted mainly of greaseproof paper and brown paper bags.

7. Cover with the greaseproof paper, then with foil and tie with string.

8. Carefully remove greaseproof paper and place cake on serving plate.

9. Cover with a piece of pleated greaseproof paper and foil, and secure with string.

10. Turn on to sheet of greaseproof paper sprinkled with icing sugar.

11. Cover with greaseproof paper, steam for 45 minutes.

12. A greaseproof paper with high wet strength. It is produced by passing a paper web through a sulfuric acid bath that fuses its fibers into a homogeneous mass.

13. Medicine bags, chopsticks bag, toothbrush category greaseproof paper bags and all bags.

14. Wrap the whole thing in greaseproof paper and tie with butcher's string, then wrap in two layers of foil and smush flat under a heavy cutting board and as many weights as you can find.

15. There were boxes in the corner containing brand new gear still wrapped in stiff greaseproof paper and not yet assembled for use.

16. Strain into a bowl, cover the surface of the custard with damp greaseproof paper.

17. Take three or four cards from the pack and draw round them on greaseproof paper.

18. While the swiss roll is cooking, dust a large sheet of greaseproof paper with plenty of caster sugar.

19. Leave cakes to cool in tins, then turn out and store, wrapped in fresh greaseproof paper and foil.

20. To make choux pastry: sift flour, salt and sugar on to a sheet of greaseproof paper.

21. When completely cold, cover the pot with foil or greaseproof paper.

22. To design the background she used transparent layers of greaseproof paper and created landscapes, cities and oriental interieurs.

23. The best way to do this is with butter-smeared greaseproof paper - the kind butter is wrapped in.

24. While still unset, press crushed honeycomb against chocolate and leave on greaseproof paper to dry.