The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1912-03-28
MUST FOLLOW DIRECTIONS.

BE sure you are right-then go
ahead" said Davy Crockett, the back
woods sage. The saying has no more
pertinent application than to the won
der-working of paper bags cookery.
Being sure you are right. you can go
ahead to admiration. II you are right,
you will have none but good words
for the process. Otherwise other
words.
Paper bag cookery saves trouble,
expense, and time. makes better re-
turns In flavor and substance, and Is
a sworn foe to dyspepsia. Hence, it
Is a dispenser Of sweetness and light.
Whatever helps the great mass to
easier and better living Is distinct
gain for humanity. Any woman OF
average intelligence can learn in half
an hour. II she pays attention, the
essential rudiments OF using this sys
TEN. After that, use will teach the
fine points far better than any lee
turer or demonstrators could do 1t.
But II will not do to halfhear or
half-remember. II you are novice,
or even a prospective paper bag cook,
read over and over the paper bag
commandments before beginning
and read them again the next day,
and the next, and still the next. They
are not perfunctory but vital. Also,
In following out recipes given, stick
to your text
Baked Apple Sauce.-Peel and core
six firm apples Of good flavor, tart
rather than sweet. Stick three cloves
in each and rut bits Of mace and Gin
namon in the core-spaces. Put them
in well-buttered bag with two heaping
cups Of sugar and half tunbler OF
water. Cook thirty minutes. Have
the oven very hot at first, but slack
heat after seven minutes. Lemon
juice instead of water makes a richer
favored sauce. In that case add half
cup more sugar at the outset.
Apple PuddinS.-Beat three fresh
eggs very light add two cups sugar,
half cup creamed butter, the
strained juice of a lemon, and the
grated yellow peel, a very little salt,
half teaspoonful of powdered corn
starch, a pint of raw grated apple
and half pint Of rich milk. Beat
hard for several minutes, then pour
into well-buttered bag and bake for
thirty minutes in hot oven. Leave
room for the pudding to rise in seal
ing the bag Cook on trivet set
upon the grid-shelf Serve with hard
sauce or wine sauce as preferred.
This II eaten hot. II eaten cold,
whipped cream is the thing for il.
Sweet Potato Puddine.-Make a
batter as for apple pudding. Use a
cup more sugar, else only half pint
OF grated raw sweet potato. Sweet
potatoes take as much sugar as crab
apples to make them taste sweet.
The creamier the milk the better
unless 1t is creamy increase the pro-
portion of butter. Cook in we'll
buttered bag-fifty minutes will not
be too long for it. Make peep-hole
in the upper bag-unless the pudding
is Drowned and firm, cook it while
longer.
Banana Pudding.-Beat three eggs
light, saving out one white. Add
generous cup of sugar, cup Of stale
cake, crumbled fine, half cup of
creamed butter, cup of milk, beat
all together, then add two large OF
three small bananas, sliced thin, the
Juice of half a lemon and teaspoon.
full of lemon extract. Bake in very
well-buttered bag for thirty minutes.
Take out cover with meringue, strew
a little shred candied peel over the
meringue, set in the oven TO harden,
then serve hot with wine or lemon
sauce.