New-York tribune., 1911-12-05

inside and brown in hot oven. This will
take about three minutes.
Scrape carrots as usual. cut them in
pieces and put into buttered bag with
half 2 gill Of stock. dot of butter and salt
and pepper to taste. Cook thrty-fve to
forty-fve minutes at a moderate heat
Apple dumplngs are apple dumplings in
or out of bags Their goodness depends on
three things-the paste. tho maker and the
cooking. The apple is hardly more than a
vehicle TO hold sweets and spices and ac-
cent the tang OF them. Make real puff
paste FOR your dumplings. roll it a quarter
inch thick, III II neatly around the apples,
which should be literally treated with sugar
and butter. not TO name lemon peel and Gin
namon put in n thickly buttered bag With
small lump of butter and spoonful Of
sugar and cook for twenty 70 twenty-five
minutes I'm fairly hot oven
For cider sauce cream half cup Of but
ter, frothy light. beat into It heaplng cup
Of sugar. then set over hot water and add
gradually a cup Of fresh sweet cider. hot
but not boiling. Beat hard together. CRATE
nutmeg over and serve very hot.
The cheese crackers are lightly buttered,
sprinkled with Parmesan and heated inside
bag for about five minutes.
This luncheon will he rellshed in almost
any weather:
Irish Potatoes. Baked with Egg Yolks
Baked Squash Caulfiower with Cheese
Baked Apples in Meringue
Tea Hot Biscuit
Choose potatoes OF smooth shape and
even size. not too large Scoop out from the
top OF each a space big enough 20 hold tho
yolk Of an egg, making loose III. Salt and
pepper inside, put a dot Of butter at the
bottom, then drop an egg yolk into each
potato. dust over with salt and pepper. and
law over all tiny blanket of thin sliced
bacon-a square just big enough 70 cover
the egg. Set the potatoes in a creased bag.
cutting the bottoms fiat n need be to keep
them steady Add a spoonful Of cold water.
Seal, set on trivet and place on grid shelf
in a hot oven and cook thirty-five to fifty
minutes.
Bake the SQUASH in bag that is well
creased. after cutting it I'm quarters and
taking out the inside clean. Season with
salt. pepper and butter and bake in fairly
hot oven until we'll done-about forty-ttve
minutes. Make peephole in the upper bag
before taking up, so as to be sure IT is well
done.
Parboil the caulifower. break il in sec
tions. din them I'm melted butter ana then
I'm grated CHEESE. put In a well buttered bag,
seal and cook I'm hot oven ten to twelve
minutes. Serve very hot with either dash
OF vinegar or squeeze Of lemon Juice and
a sprinkllng OF black pepper
Pare and core good baking apples and
cook them tender in a bag with butter.
sugar and q little nutmeg. Lay the bag
upon a Nat trlvet so the apples will remain
right side IN When done take out the
trivet. cut away the better part Of the bag
top, leaving enough Of the sides 10 keep in
the sauce. and pour over the apples a thick.
well-sweetened meringue made from the
whites Of the baked eggs Return TO the
oven and let the meringue get barely
drowned. Serve from the bag laid on hot
platter.
Here Is a trick with biscuit worth know
ing If any of the family like them very
soft Roll the dough, or part or 1t, quite
thin. cut out as usual. then brush over tho
tons of tho thin biscuit with melted butter.
Pile one upon another-you can even make
three piles Set the piles In well creased
bag and cook i'm a hot oven twelve TO fifteen
minutes II is wise TO have look-in before
taking tho bag from the fire
| Copyright. 1911, b. the Associated Literary
Press)