The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-05-09
COOKING cHlLpRsN's GOODIES.
BY Martha meculIoeh williams.


Lives there a child with appetite so
dead that his mouth never waters
when the word "Goody" Is mentioned
Goodies OF all sorts are the especial
gastronomic delight OF all children.
and let me add that goodies OF all
sorts can be made more digestlble
and more delicious by being cooked
in paper bags.
II was an acute social observer who
wrote: "Housekeepers instinctively
add grease and sweetenlng when cook.
| ing for company" The same rule
ought to prevaS in cooking for chill.
dren. Food cannot be too rich for
young. thriving creatures. provided II
is properly proportioned. Perfect
pound cake Is a meal In itself. ginger.
bread as perfect. but little less salts
Tying. while as for tea cakes OF the
right sort. crisp, sugary. melting. an
active healthy child may eat all II
chooses OF them, and be better for
the eating
Make all these not merely good. but
attractive TO the eye. Make also
sponge cake. raisin cake and many
manners Of fancy tartlets. Make them
individual-in that will lie the su.
preme charm
Begin by cutting a big bag length.
wise into strips two inches wide.
Grease each strip half an inch from
one edge, and cut blunt notches into
the crease. three-quarters OF an inch
apart. From another bag. split open.
cut rounds or ovals. four to FIVE inches
across. Fasten the notched strips to
these with small clips, letting the
rotches stand outside and clipping the
ends where they come together. Thus
rou have a fat-bottomed individual
--~r''. 10 be filed. after buttering
alta Iayta!-G you like Filled. the
noulds are slid inside large lightly
creased bag. the bag set on triyet.
and after sealing baked in the oven
Let the cakes cool In the moulds.
then tear away the paper and frost
them or decorate them with candy or
luts.
Here is Mammy's Pouad Cake--and
better never went In anybody's mouth.
Take ten eggs. pound OF -four. sifted
with two teaspoonfuls OF cream tartar
and one OF soda, pound OF sifted
sugar. three-quarters of a pound OF
best butter. wineglass OF brandy or
sherry. tablespoonful lemon extract.
Cream the butter very light with half
the sugar. add the other half to the
yo!ks OF the eggs after beating them
foamy light, and then beat again. Pu;
In the butter and sugar. mix well. add
the liquor next, then half the -four.
putting in d cupful at a time. Fold in
next part OF the egg whites, which
should be beaten so stir that they
viii stick to the inverted dish. Add
the rest OF the -four, then the last OF
the egg white. Stir in the lemon en.
tract last OF all. Pour into thickly
buttered bags or very thin tin moulds
thickly buttered Seal the loaded bags :
and set on a triyet in the oven. Put
moulds inside creased bags. seal and |
put on the grid shelf. Have the oven
hot enough to turn white paper yellow !
in five minutes. II the paper scorches |
n is too hot-cool IL by setting n very |
shallow pan of cold water upon the |
door just before putting in the cake. |
Take out the pan after few minutes, |
OF course. first turning down the gas
fame, or pushing in the hampers to |
reduce heat. Cook at moderate heat |
until done through. 1t will take an !
hour to an hour and half. accord
ing TO the thickness OF the cakes.
the baking they should be
shifted-thcse from the grid shelf Sc;
low on the broiler. those from the /
broiler put high. so that they will cook
evenly. Make holes in the bag tops