The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-08-28
PAPER BAG
COOKING
Great System Perfected by N.
Soyer, Famous London Chef.
FOR THE SCHOOL BOX FROM
HOME.
BY Martha MccuIIoch Williams.

have boys and girls away at school OF
college? Then you know what q
great delight It gives the children e
receive from Mother" a box Of home
cooked things to eat, from solid
meats, like turkey and chicken, to the
frothiest Of sweets.
Right here, good mother, you will
find the paper bag very present
help. A plump chicken, small fine
turkey, bag-roasted and veil drained
and popped inside another bag, light
ly creased, packs well, can be eaten
without a qualm, and makes a mighty
fine cornerstone for the upbuilding of
proper box.
The box from home is the corner
stone of the seasons supreme school
or college Spread" Wherefore, make
1t one to honor alike your child and
your housewifery. Besides the turkey
or the chicken, or the brace of ducks,
or the nest of smaller birds safe in
their own gravy, put in cakes, pies,
tarts, tartlets, sundry small and
piquant meat turnovers, indeed, the
very choicest things amongst all those
heretofore set forth as suitable for
paper bag cooking. Make, too, in
quantity pricked biscuit-they will be
good much longer than the average
college boy or girl can keep them.
Here are few candy suggestions
worth consideration even by "wo-
man" freshman-or sophomore.
Fondant, which Is the basis Of many
candies, is variously made; this is as
good way as any have found: To
each cup of sugar allow a drop of
acetic acid and one-third cup of cold
water. Cook in very clean brass or
enamel kettle, stirring constantly
until it begins to boil. Wipe off any
dry sugar from the sides of the kettle,
add the acid, cover the kettle and
cook without further stirring at gentle
heat until the syrup, dropped in cold
water, forms a soft ball. Pour out
then in fiattish dish, wet with very
cold water. When cool, not cold,
work with a paddle back and forth
until white and creamy, then put in
something deep, cover with a clean
damp cloth, and set away to ripen.
This formula is adapted from obser-
walton in a famous candy factory,
where huge tubs of fondant stood
month after month until the trained
sense of the heads said it was just
right for use. When ready to use,
cut'out a good lump, put in an earthen
vessel and liquefy over boiling water
Then flavor and color to taste, and
either dip into it blanched nuts, dates,
figs or cTystallized fruit or small
rounds of hard fondant. After the
first dipping, set them upon a wire
rack over a bowl to drain and harden.
Dip a second time if you want the
candies very superior. If there is not
time for this, roll while still soft in
powdered sugar and set on waxed pa
per to dry and harden.
Fondant thus liquid, colored pink,
green or yellow, favored with mint
and dropped from a spoon-tip upon
waxed paper, makes delectable mint
cream. Any other flavor can be used
instead of mint. With orange or lemon
flavor, after dropping the creams,
sprinkle while still soft with finely
ground nuts, or stick a tiny bit of
cocoanut in the center. Cocoanut cut
to shape and cream nuts, shelled
whole, make fine candies if they are
first covered with stiff fondant and
then dipped in the melted stuff, which
has been made rich with chocolate.
Here, as elsewhere, put in a very
little brandy with the chocolate, as a
means of accenting its favor
Fruit squares are good To make
hem, take equal quantities of seeded
raisins, well chopped dates cut small,
figs steamed and cut up fine. shred
led citron, shredded candied peel, |
shredded fresh cocoanut and shred |
led blanched almonds. Stir all we'll |
together and spread without packing |
evenly over a we'll buttered fiat dish.
Pour upon the mixture boiling hot a |
affy made by boiling until it cracxles
n the teeth, two cups sugar, with |
)ne-half cup vinegar and water mixed |
md one tablespoonful OF butter. Let |
stand till the surface hardens slight |
y, then with a well-greased knife |
mark in squares. Break apart when |
old and wrap in waxed paper. Pack |
he wrapped squares inside paper
)ag.
Lastly, be sure that almost the big
,est cake baggea for the box is a
lady Mcmillan, which to my mind |
quite discounts Lady Baltimore. Take
or it three and a half cups sifted
lour, two cups sifted sugar, one cup
blackberry jam, one cup sweet milk.
wo-thirds cup creamed butter, five
whole eggs or yolks of twelve, two
easpoons baking powder, one tea
poon cinnamon, one teaspoon mixed
doves and allspice. Cream butter
With part of sugar, add yolks beaten
light with rest of sugar. sift flour
With baking powder and add alter
lately with milk and stiff beaten
whites. Add spices mixed In half
nrdfaI than lam naEo In Ia1o.o