The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-03-30
PER BAG
Great System Perfected III III.
Soyer, Famous London Chef.
TASTEFUL CAKES FOR PAPER
BAG COOKING.

49, - eetltrNAaNN-as : g. ~ i
BY Martha MeculIoeh Williams.
Paper bag cooking seems to me
Ideal for plum cake. which needs 70
be made well done throughout With
out hardening the outer part to 3 lava
crust. Wherefors, the place Of honor
for White House plum cake, thesver4
table article provided for the last
three incumbents Of the white House.
I am sure the inventor and compound
.er Of II, the excellent Mrs. W, h. VIII
son Of Nashville, Tenn, win not mere.
" forgive but applaud this infringe
ment upon her copyright, since she Is,
the soul Of generosity, no less than
the queen Of cooks, and high priest
ess in the fine art Of cake making.
Here is, verbatim, her receipt for:
Presldent's Fruit cake.-one pound
butter, one pound sugar, twelve eggs.
beaten separately, one pound -four,
Drowned and sifted, four and half
pounds seeded raisins, one and a half
pounds homemade citron, one glass
grape jelly two teaspoonfuls melted
chocolate. one pound crystallized
cherries, one pound crystaIlized pine
apple, one pound blanched almonds
cut fine, one pound shelled pecans,
cut small, one tablespoon cinnamon,
one tablespoon nutmeg, one-half
tablespoonful alsplce, one-half tea
spoonful cloves, one-half glass cordial
mixed with spices, one glass grape
Juice or wliskey. Soak almonds over
night in two teaspoons rosewatera
Soak fruit over night in grape juice
or whiskey. Cream butter and sugar
light; add well beaten yolks, then
cordial and spices, Jelly and choco-
late. Next add beaten whites and
then fruit rolled in some of the -four.
Add nuts last. Bake or steam four
to six hours. Use either large or
small molds. If steamed. Try OF In
slow oven one hour.
Instead Of steaming, cook either in
tin molds lined with paper, obtained
by cutting up a paper cooking bag,
and sealed inside other bags, or else
in cases made from the bags, or in
small bags very well buttered.
wonder was It the heady appetite
of youth which made spice cake my
special delight? Cream big cup Of
butter, beating into it.. one; after an
other seven yalks Of eggs. When very
light. add two full cups of light
brown sugar, cup of black 3molasses,
the best -obtainable, a small tumbler
Of blackberry cordial, tablespoon
full Of powdered alspice, half as Ghuch
poRdered sgi4aer, afsteaspodhful pow
deTed cloves, three grated nutmegs; a.
generous pinch or powdered cinna,,
mon, halls a saltspoonfll of fresh,
ground black pepper, and the merest
busting of cayenne When all these
are beaten in smooth, add four cups
Of flour lightly Drowned and sttted
twice with half teaspoonfil Of bak-
ing soda. Putting the flour in warm
made the cake lighter. If the batter
seemed too stiff-it ought to stir
freely, but not run very readily
little cream swas added, mixed with a
heaping tablespoonful of grated
chocolate. The cake was allowed to
rise fifteen minutes, then baked in
quick heat. IN a paper bag, the same
end would be gained by setting It on
the grid shelf inside a, sealed bag,
just as the gas was lighted, turning 1t
on only half at first, then Increasing
the heat when the cake had had time
to rise.
Spice cake meant also. silver cake
notwithstanding eggs were so plenty,
we were never permitted to waste
whites. For tie silver cake, cream
large cup Of butter very light, adding
to it three generous cups Of warm
stfted sugar and half cup Of thick
cream. Beat hard five minutes, then
add the strained juice of large
lemon and four rather scant cups Of
warm flour sifted twice with half a
teaspoonful of soda. Mix smooth,
then fold in the whites of seven
eggs, beaten very stiff with a pinch
Of salt and half a teaspoonful Of
lemon juice. Flavor with almond and
rosewater-a spoonful Of each. Three
parts I'LL paper bag molds or tin ones
lined with creased paper secured by
cutting up paper bag, seal Inside
another bag, lightly creased, and cook
as directed for spice cake.
Gold cake baked in layers, and used
alternately with silver cake, looka
very delicious and tastes even better.
Especially II the layers are put to-
gether with boiled frosting enriched
with raisins, nuts, and tiny bits Of
crystalllzed fruit. To make gold cake,
heat and slit twice pound Of sugar,
work 1t into half a pound Of butter,
dreamed very light, add the strained
juice and grated yellow peel of a
large sweet orange, half cup Of
sweet cream and the yolks Of twelve
eggs, beaten very light. sift two tea
spoonfuls of baking powder with a
pound of flour. sift the flour a second
time, and put in by light handfuls,
stirring In each before adding anoth-
er. Flavor with a wineglass of brandy