The searchlight. [volume] (Culbertson, Mont.) 1902-current, 1912-05-24
DINNER FOR WEEKEND GUEST.

To show you still further what Is
possible with paper bag cooking. l am
giving the menu Of the latest paper
bag cooked dinner that | served to
guests. And since all the guests were
women. | knew that there was need
for me to excel myself. This 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
fat raisin. a pinch Of seasoned bread
crumbs and dot OF butter, then
wrapped In the thinnest possible
slices OF streaky bacon, tied SO 1t
could not slip. and the birds put In
we'll 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 swee. butter the size
of walnut. II was cooked twelve
minutes In moderate heat, taken up
In portions and served on hot plates.
The mushrooms were fine. fat and
fresh. II was Joy to peel them, to nip
of the stalks. wipe them delicately
with damp cloth. sprinkle very
lightly with salt and drop in a thickly
buttered bag along with lump OF ex-
ira butter rolled IN sailed -four and a
gill OF real cream. After sealing the
bag the contents were cooked twelve
minutes in a fairly hot oven.
For the banana short cake I first
sliced small ripe banana. very thin.
added sugar and lemon Juice to them.
bare crate of nutmeg and a table
spoonful of sherry. They stood on
ice while | made up the paste. 1t re-
quired half a cup of wellcreamed but
ter. one cup sugar, two wellbeaten
| eggs, teaspoonful Of baking powder
and a pinch OF calt. both sifted well
through a pint of -four. and a 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 fat upon
a trivet. The cooking took a little
more than twelve minutes. The
rounds when they came out were sep-
arated, a 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-flavor-
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
a 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.
Copyright. 1911. by the Associated
| Literary Press.)