The Green Forest tribune., 1912-05-31
TASTEFUL CAKES FOR PAPER
 BAG COOKING.
By Martha McculIoch Williams.

By Martha McCulloch Williams.
 Paper bag cooking seems to me ideal for plum cake, which needs to be made well done throughout with out hardening the outer part to lava crust. Wherefore, the place of honor for White House plum cake, the yer ltaole article provided for the last three 1ncumbents of the White House. am sure the inventor and compound CT or 1t, the excellent Mrs. W. H. Will son Of Nashville, Tenn, will not mere y 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:
 Presidents Fruit Cake.-One pound butter, one pound sugar, twelve eggs, beaten separately, one pound four, crowned and sifted, four and a half pounds seeded raisins, one and half pounds homemade citron, one glass grape jelly, two teaspoonfuls melted chocolate, one pound crystallized cherries, one pound crystallized pine apple, one pound blanched almonds cut line, one pound shelled oceans, cut small, one tablespoon cinnamon, one tablespoon nutmeg, one-haf tablespoonful alspice, one-half tea spoonful cloves, one-half glass cordial mixed with spices, one glass grape juice or whiskey. Soak almonds over night in two teaspoons rosewater. 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 fonr to six hours. Use either large or small molds. If steamed, dry off 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.
 1 wonder was it the heady appetite of youth which made spice cake my special delight? Cream big cup of butter, beating into 1t, one after an- other, seven yolks of eggs. When very light. add two full cups of light brown sugar, a cup of black molasses, the best obtainable, a small tumbler of blackberry cordial, tablespoon full of powdered alspice, half as much powdered ginger, a teaspoonful pow dered cloves. three grated nutmegs, a generous pinch of powdered cinna- mon, half a tablespoonful of fresh ground black pepper, and the merest dusting of cayenne. When all these are beaten in smooth, add four cups of four lightly Drowned and sifted twice with half teaspoonful of bak- ing soda. Putting the four in warm made the cake lighter If the batter seemed too stiff-it ought to stir freely, but not run very readily-a little cream was added. mixed with 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,