New-York tribune., 1911-11-16

Fruit Cakes IN All Varieties.
Puff Omelets.
Jam TurnoVers.
Stewed Green Cages.
Banana Pasties.
Fruit Nol-au-Nents.
Despite the fact that no tins or dishes
whatever have been used in the cooking
Of the above items, the brownness. con-
sistency. tenderness or lightness Of every
thing has been ii revelation of perfect
cookery to those who have seen or tasted
the food"
II seems like magic-the way even pro-
sale pastry differentiates its texture inside
and outside bags. So here follow more
detailed accounts Of the above mentioned
bakings
The omeet. as most marvellous, de-
serves. and shall have, the place of honor.
1t was. after sort, historic-the first
bag baked omelet ever seen, and highly
successful. While doubters looked on,
smiling skeptically IL was poured into
well buttered bag. sealed, set on the grid
shelf in 4 fairly hot oven and left there
fifteen minutes. 1t came out puffed to a
thickness of five inches, feather light, and
Il beautiful golden brown in coor-in
short perfect omelet 1t was thus made
and proportoned:
Omelet Souffle-Work four volks Of
eggs with two and a half ounces of castor
sugar to a light cream Whisk up five
whites of eggs to a stiff froth and add
them carefully to the creamed yolks. to-
| gether with n level tablespoonful of corn
-four few drops of vanilla essence
should also be added to flavor the omelet
Have ready a well buttered bag, pour in
A.
place on the grid shelf When done place
on a hot dish and remove the paper bag
| Make an incision i'm the centre of the ONE
! let and put into 1T two or three spoonfuls
| of Jam. Serve very hot
! Here Is the fruit cake cooked without
pan inside a paper bag. II sounds not
! only toothstome. but festive: Take eight
ounces fresh butter. eight ounces castor
sugar and four new laid eggs and beat
up we'll together into a thick cream. To
this mixture add eight ounces best white
| -four. four ounces sutana raislns. four
ounces dried currants and four ounces
candied peel. Stir the whole mixture hard
| till thoroughly blended and pour into
paper bag creased very literally with clar-
| fed butter. Seal up. then with a fork or
skewertip prick two small holes near each
| corner Of the bags upper side, taking care
not to prick the bottom as well. Put the
loaded and prlcked bag on a wire trivet
and set the trivet I'm the oven. either on
the grid-shelf or the solid bottom-the feet
will save the bag from scorching Bake
for ifty-fve minutes. Take out and cut
into fingers when nearly cold.
| Rock Cakes.-Ialf a pound -four, one
egg. three ounces butter or dripping, two
ounces sugar. one ounce mixed peel. two
| ounces currants. one-third gill Of milk,
| little grated nutmeg and a pinch Of salt.
| Sift the -four I'm a basin, rub the butter
or dripping into the flour and mix well.
| Wash currants clean, shred the peel, add
| both with the sugar. nutmeg and salt to
| the flour Beat the egg with the milk
until light, then mix gradually with the
dry ingredients TO a fairly stinf batter
| Form this into rough heaps and insert
these into a bag well CREASED with clari-
| fled butter Prick two small holes in each
upper corner of the bag, seal up. put on
wire trivet, then Tut the trivet in
| hot oven and bake for about sixteen min
utes.
Light Biscuit-Sift well through a quart
OF best -four three level teaspoonfus Of
baking powder. Cut fine into the sifted
-four lump of lard or butter the size of
the fist If butter is used there is no need
! for salt; with lard add half a small tea
spoonful measured level. Mix as quickly
as possible into soft but not sticky
dough- wettng up with sweet milk Roll
! half an inch thick, cut out with a small
cutter, brush lightly over the tops with
milk. and bake in a bag, well creased, and
spread fat upon a wire mat. Put in the
biscuit so they will not touch-a cake
| turner is handy for this. Seal up put
in a hot oven, slack heat when the bag
| turns brown. but not too much. Bake
twelve to fifteen minutes. They will not
be hurt by standing in the bag unopened
in the oven after the gas is put out, but
are lighter If eaten at once.
Muhns-Add pinch of salt and a heap
ing teaspoonful OF sugar TO two cups OF
sifted cornmeal- white IL you can get IT,
Scald the meal with enough boiling water
10 form fairly thick mush. Let it get
nearly cold. then beat into It, one after
another. three fresh eggs. Beat hard for
several minutes, then pour in half tea
cupful of melted lard. not too hot Beat
well. add cup of flour I'm which level
teaspoonful Of baking powder has been
sifted and. after II Is wen mixed enough
sweet milk to make fairly thin batter.
Grease tin muffin mOlds very well, three
parts nlI them with the mixture, put them
inside a bag creased only over the top.
seal and cook for twenty-five minutes I'm
a hot oven For wheat mullins slit two
teaspoonfuls baking powder in three cups
of flour. add a pinch of salt and "A table
spoonful sugar Beat light three eggs. add
the slfted flour gradually. and when the
halter is smooth add either melted lard
or butter and milk enough to make a
halter rather thicker than cream. Half
MI the creased mouds with this batter
and bake inside bag for fifteen minutes
I'm very hot oven. Set the bagged moulds
upon the upper shelf of the stove so as
10 insure browning on top ana not burning
at bottom.
Turnover Pies.-Roll out rounds OF good
puf paste seven 10 eight inches across
and cover one-half Of each round with
a,aued fruit well sweetened but not too
,'tcy Fold over the other half, pinch the
1Sges well together and lay inside we'll
,,reased bag that had been spread flat
80 wire mat Seal the bag and set the
,iat bo,ding il In a hot oven. Cook hfteen
.,,an,v minutes. You can break the