The Hope pioneer. [volume] (Hope, N.D.) 1882-1964, 1912-05-02
ZNN|P[Z[R ING
: COOKING
90YUEM p DE[{QU[{D
By ElsSO0ERE
GREATEST @4EQD6 x
GG0E694BB%
COOKING cHlLDREN's GOODIES
BY Martha Mcculloeh 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 ali
sorts a be made more digestible
and more delicious by being cooked
in paper bags.
It was an acute social observer who
wrote: "Housekeepers i~nstinctively
add grease and sweetening when cook
ing for company" The same rule
ought to prevail in cooking for chill
dren. Food cannot be too rich for
young, thriving creatures, provided it
Is properly proportional. Perfect
pound cake is a meal in itself, ginger
bread as perfect, but little less salts.
flying, while as for tea cakes Of the
right sort, crisp, sugary, melting, an
active healthy child may eat all it
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
n edge, and cut blunt notches into
the crease, three-quarters Of an inch
apart. From another bag, split open
cut rounds OF ovals, four to five inches
across. Fasten the notched strips to
these with small clips, letting the
notches stand outside and clipping the
ends where they come together. Thus
you have . f1at-bottomed individual
mould, to be filed, after buttering
with anything you like. Filled, the
moulds are slid inside a large lightly
creased bag, the bag set on a trivet
and after sealing. baked in the oven
Let the cakes cool in the moulds
then tear away the paper and fros
them or decorate them with candy O
nuts.
Here Is Mammy's Pound Cake-ant
better never went in anybody's mouth
Take ten eggs, q pound of -four. siftet
with two teaspoonfuls of cream tarta,
and n Of soda, a pound of siftet
sugar, three-Quarters of a pound O
best butter, a wineglass of brandy o.
sherry, a tablespoonful lemon extract
Cream the butter very light with hal
the sugar, add the other half to tn,
yolks Of the eggs after beating then
foamy light, and then beat again. Pu
In the butter and sugar, mix we'll, adj
the liquor next, then half the -four
putting in a cupful at a time. Fold ii
next part of the egg whites, which
should be beaten so stiff that the!
will stick to the inverted dish. Ad.
the rest Of the -four, then the last o
the egg-white. Stir in the lemon ex
tract last of all. Pour into thickl.
buttered bags OF very thin tin mould
thickly buttered. Seal the loaded bag
and set on a trivet in the oven. Pu
moulds inside creased bags, seal an,
put IN the grid shelf. Have the ovel
hot enough to turn white paper yellow
in five minutes. If the paper scorche
it ia too hot-cool 1t by setting a yer,
shallow pan Of cold water upon tn
floor just before putting in the cake
Take out the pan after a few minutes
OF course, first turning down the ga
fame, OF pushing in the hampers t.
reduce heat. Cook at moderate hea
until done through. It will take a,
hour to an hour and a half, accord
ing to the thickness of the cakes
Midway the baking they should b.
shifted-those from the grid shelf se
low on the broiler, those from tn
broiler put high, so that they will cool
evenly. Make holes in the bag top