The Owosso times. (Owosso, Mich.) 1897-1926, 1912-11-22
PAPER BEG
COOKING
Geat System Perfected by n.
S0yer, Famous London Chef.
BAKING FAvoRITE CAKES.
BY Martha McculIoch Williams.

Paper bag cooking betters cakes as
much as 1t does meat or pastry. Please
to keep this fact in mind. Also tho
fact that you should never try to make
cakes at haphazard. Instead, take a
day or several days of from bridge
and shopping and give your whole
mind to the matter In hand. Decide
first what cakes you care to make,
then reckon up what you will need
to make them of. Many a good cake
has been saddened past all remedy
through waiting at the wrong minute
for some essential ingredient, over
looked In the general buying.
Never melt butter unless melted but
ter is specifically called for in your
receipt. Set the butter crock outside
the refrigerator for several hours be-
fore you need its contents-the
kitchen temperature will make the but
ter just right for Dreaming. Keep
eggs cool-they beat light the quicker
for 1t. Always add tiny pinch of
salt to the whites in beginning to
froth them-it makes the frothing
easier and improves the taste. Eggs.
1t Is needless to say, must be above
suspicion. Sift flour and set it where
it will get warm and dry without
scorching, then sift it again before
using it. Measure 1t after the second
sitting, and if baking powder or soda
and cream tartar are to be put in it.
add them to the measured bulk, and
sift third time.
Cake must be beaten well, and thor
oughly, If you want it firm, yet light,
and Of fine, close texture. Sweet milk
helps to this fine texture. Sour milk
or cream, contrarywise, tends to a
coarse, bubbly grain.
Prepare fruit over night, II possible,
washing and drying 1t we'll.
Two such flavors as lemon and va
nilla, vanilla and rose-water, or rose
water and almond, give to cake a tang
as delicious as it Is unusual. A spoon
full of brandy or even good corn
whiskey, beaten well through the cake
just before the flavoripg-which
should be put in the very last thing
will make the cake lighter, better col
ored,. and of better keeping quality.
Sift spices through part of the -four,
adding the spiced -four alternately
with what is left plain. Always sift
sugar, and more than once if it is
clammy. Warming it gently helps to
make light cake. 1t should he sifted
afresh after the warming.
AS I have said, paper bag cooking
betters cake as much as It does meat
or pastry. 1t can be done IN the bags,
but advise using in conjunction with
the bags either paper souffle-oases or
very thin tin moulds, Squire, oblong,
or round, or cases made from the bags
themselves.
To make q square paperbag mould,
split in half a bag of the largest size.
crease each half gently all round about
three inches from the cut edges, and
fold up each corner neatly, clipping
the folds firmly with two or even three
clips. Brush over this mould literally
with soft butter, taking care to cover
every fiber. Fill three parts with cake
batter, then slip the loaded mould
inside a big creased; bag which rests
upon a wire trivet. Seal the outer bag,
taking care that 1t does not press
aown the empty upper edges OF the
mould inside, prick two or three small
holes in its upper side, and set the
trivet on the broiler in a rery hot
oveh. Put on the shelf above It a
shallow pan filled half way with boil
ing water, and on the floor underneath
a pan with little cold water. Close.
the oven door and leave for ten min
utes. Take out the water rsns then.
and after two or three minrites slack
heat one-half and finish baping. The
time will, of course, depefd on the.
size and kind of cake. -'-s-i'- = $50 Ssi'
Paper bag baking is little quicker,
and ever 80 much more certain.
Small patty pans, or fancy-shaped
muffin moulds, filed with cake batter
and baked inside bags, will afford an
almost infinite variety Of Ornamented
good things.
Copyright, 1911, by the Associated
Literary Press)