The Owosso times. (Owosso, Mich.) 1897-1926, 1912-08-02
PAPER BAG
Great System Perfected by N.
Soyer, Famous London Chef.
TASTEFUL CAKES FOR PAPER
BAG COOKING.

BY Martha Meculloch 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 q lava
crust. Wherefore, the place Of honor
for White House plum cake, the YER
table article provided for the last
three incumbents of the White House.
l am sure the inventor and compound
er OF 1t, the excellent Mrs. w. II. Will
son OF Nashville. Tenn, will not mere
ly forgive but applaud this infringe
ment upon her copyright, since she IL
the soul Of generosity, no less than
the queen of cooks, andehigh 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.
Drowned and sifted, four and 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 fine, one pound shelled pecans,
cut small, one tablespoon cinnamon.
one tablespoon nutmeg, onehalf
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 we'll 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 four
to six hours. Use either large or
small molds. II steamed. dry OF In
slow oven one hour.
Instead Of steaming, cook either In
tin molds, lined with paper, obtained
by cutting up paper cooking bag.
and sealed inside other bags, or else
in cases made from the bags, or In
small bags very we'll buttered.
wonder was it the heady appetite
Of youth which made spice cake my
special delight? Cream big cup Of
butter, beating into it, one after an
other, seven yolks Of eggs. When very
light. add two full cups of light
brown sugar, cup Of black molasses,
the best obtainable, 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 or powdered CHINA
mon, half a tablespoonful of fresh
ground black pepper, and the merest
busting Of cayenne. When all these
are beaten in smooth, add four cups
of flour lightly Drowned and sifted
twice with half a 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
little cream was added, mixed with a
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 sealed bag,
just as the gas was lighted, turning it
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,
we were never permitted to waste
whites. For the silver cake, cream a
large cup of butter very light, adding
to 1t three generous cups of warm
sifted sugar and half cup of thick
cream. Beat hard five minutes, then
add the strained Juice of large
lemon and four rather scant cups of
warm flour sifted twice with half a
teaspoonful OF soda. Mix smooth,
then fold In the whites of seven
eggs, beaten very stiff with a pinch
of salt and half teaspoonful of
lemon juice. Flavor with almond and
rosewater-a spoonful of each. Three
parts fill paper bag molde or tin ones
lined with creased paper secured by
cutting up paper bag, seal inside
another bag, lightly creased, and cook
as directed for spice cake.
Gold cake baked in layers, and used
alternately with silver cake, looks
very delicious and tastes even better.
Especially IL the layers are put to-
gether with boiled frosting enriched
with raisins, nuts, and tiny bits of
crystalllzed fruit. To make gold cake,
heat and sift twice pound of sugar,
work 1t into, half pound of butter,
creamed very light, add the strained
juice and grated yellow peel of
large sweet orange, half cup of
sweet cream and the yolks of twelve
eggs, beaten very light. Sift two tea
spoonfuls OF baking powder with
pound Of -four. Sift the -four q second
time, and put In by light handfuls,
stirring in each before adding anoth-
Ell. Flavor with wineglass of brandy,
and teaspoonful OF lemon. Bake In
paper bag molds, or tin ones, lined
with creased paper, inside paper
bags. When cool and firm, cut the
cake in inch layers. using a very
sharp knife. Spread the cut surface
with the prepared frosting, put on a