The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-04-10
PAPER BAG
COOKING
Great System Perfected by N.
S0yer, Famous London Chef.
DINNER FOR WEEKEND GUEST.
BY Martha MccuIIoch Williams.

BY Martha MccuIloch Williams.
To show you still further what is
possible with paper bag cooking. am
giving the menu of the latest paper
bag cooked dinner that served to
guests. And since all tn, guests were
women, knew hat there was need
for me to excel myself. Thi would
make a good menu to serve to the
weekend guest.
Menu.
Canteloupe a la Verge
Roast Quail Sliced Baked Ham
Celery Sailed Nuts
Asparagus with Cheese Mushrooms
Spiced Apples Sweet Plum Pickle
Banana Short Cake, Foam Sauce
Claret Punch Assorted Fruit
Black Coffee
The quail were stuffed each with a
fat raisin, pinch of seasoned bread
crumbs and dot of butter, then
wrapped in the thinnest possible
slices of streaky bacon, tied so it
could not slip, and the birds put in a
well buttered bag and cooked for
twenty-five minutes in an oven at
first hot, but moderate throughout the
last half of the cooking.
The ham | did not bake in a bag.
The sailed nuts of course had been
bag-cooked.
Asparagus came out Of cans, since
fresh asparagus is not in season.
After the quail were cooking, the as
paragus was put, points foremost, in
a thickly buttered bag, with a busting
of black pepper and a very little salt,
also the strained juice of large lem
on and lump of sweei butter the size
of a walnut. 1t was cooked twelve
minutes in moderate heat, taken up
in portions and served on hot plates.
The mushrooms were fine, fat and
fresh. 1t was Joy to peel them, to nip
of the stalks, wipe them delicately
with a damp cloth, sprinkle very
lightly with salt and drop in thickly
buttered bag along with lump Of ex-
ira butter rolled in sailed flour and
gill of real cream. After sealing the
bag the contents were cooked twelve
minutes in a fairly hot oven.
For the banana short cake 1 first
sliced small ripe banana very thin,
added sugar and lemon Juice to them,
a bare CRATE of nutmeg and table
spoonful of sherry. They stood on
rce while / made up the paste. 1t re-
quired half cup of well-creamed but
ter, one cup sugar, two well-beaten
eggs, teaspoonful of baking powder
and a pinch of salt, both sifted well
through a pint of flour, and tea
spoonful of vanilla. 1t was mixed as
lightly as possible, rolled out less
than half an inch thick and cut into
rounds about four inches across.
These were brushed over with melted
butter, laid one on another and baked
inside a buttered bag laid fiat upon
a trivet. The cooking took a little
more than twelve minutes. The
rounds when they came out were sep
arated, little butter laid upon the
soft top of the bottom one, then the
prepared bananas in a thick layer,
after which the top was clapped on.
The foam sauce was double-favor-
ed. Its foundation was fresh butter
creamed with twice its bulk of sugar
and softened by beating in gradually
half a gill of boiling water. Alter
nately with the water, there was add
ed hot lemon juice, the beating being
fast and furious as 1t went in. Then
teaspoonful of vanilla was beaten
through the white of an egg, until the
white was as stiff as possible, and the
mixture stirred lightly into the butter
and sugar.