The Clio messenger. (Clio, Mich.) 1907-current, 1911-03-29
MUST FOLLOW DIRECTIONS.

BE sure you are right-then-g 60
ahead" said Davy Crockett, the back
woods sage. The saying has no more
pertinent application than to the won
der-working OF paper bags cookery.
Being sure you are right, you can go
ahead to admiration. II you are right,
you will have none but good words
for the process. Otherwise other
words.
Paper bag cookery saves trouble,
expense, and time, makes better re-
turns In flavor and substance, and Is
sworn foe to dyspepsia. Hence, II
10 a dispenser OF sweetness and light
Whatever helps the great mass to
easier and better living Is a distinct
gain for humanity. Any woman OF
average intelligence can learn In half
an hour, II she pays attention, the
essential rudiments Of using this sys-
tenn. After that. use will teach the
fine points far better than any lec-
turer or demonstration could do 1t.
But It will not do to half-hear or
half-remember. If you are a novice,
or even a prospective paper bag cook,
read over and over the paper bag
commandments before beginning
and read them again the next day.
and the next. and still the next. They
are not perfppctory but vital Also.
In following cut recipes given. stick
to your text.
Baked Apple Sauce.-Peel and core
six drm apples OF good favor. tart
rather than sweet. Stick three cloves
In each and rut bits Of mace and cin-
namon In the core-spaces. Put them
In well buttered bag with two heaping
cups of sugar and half tumbler OF
water. Cook thirty minutes. Have
the oven very hot at first, but slack
heat after seven minutes. Lemon
Juice instead Of water makes a richer
favored sauce. In that case add half
a cup more sugar at the outset.
Apple Puddins.-Beat three fresh
eggs very light. add two cups sugar.
half cup creamed butter. the
strained Juice OF a lemon. and the
grated yellow peel, very aittle salt.
half teaspoonful OF powdered corn
starch, a pint of raw gtAed apple
and half a pint of;,rich milk. Beat
hard for several minutes, then pour
into a well-buttered bag and bake for
thirty minutes in a hot oven. Leave
room for the pudding to rise in seal
ing the bag Cook On .trivet set
upon the grid-shelf. Serve with hard
sauce or wine sauce as preferred
This " eaten hot If e$.en cold,
whipped cream. is: the thing for it.
Sweet Potato Pudding Make a
batter as for apple pudding. Use a
cup more sugar, else only half pint
of grated raw sweet potato. Sweet
potatoes take as much sugar as crab
apples to make tkefn: taste sweet.
The creamier the milk the better
unless it is creamy increase the pro,
portion of butter. Cook in a Well
buttered bag-fifty minutes will not
be too long for it. Make a peep-hole
in the upper bag-unless the pudding
is Drowned and firm, cook it while
longer.
Banana Pudding Beat three eggs
light, saving out one white Add a
generous cup Of sugar, a cup OF stale
cake, crumbled fine, half cup of
creamed butter, cup OF milk, beat
all together. then add two large or
three small bananas. sliced thin. the
juice of half lemon and teaspoon.
full of lemon extract. Bake in very
well-buttered bag for thirty minutes.
Take out. cover with meringue. strew
little shred candied peel over the
meringue, set in the oven to harden,
then serve hot with wine or lemon
sauce.