The Owosso times. (Owosso, Mich.) 1897-1926, 1912-08-02
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
IMPROVES ALL KINDS OF PIES.
BY Martha Mcculloeh Williams.

BY Martha McCulloch Williams.
Home without a mother is hardly
sadder than home without pie
mince, apple. peach, pumpkin, GUS
tards, plain and gorgeous-every sort
of pie, indeed that it has entered into
the human mind to concoct and the
store room to furnish forth. Each and
several, these can be baked in paper
bags to their great Improvement. The
Improvement is particularly marked
in the case Of tartlets and turnover,
Of which the paste is so essential a
part. Doubt 1t who will, the fact re-
mains that pie crust is better, flakier,
Of richer flavor and more digestible
when cooked in q bag than when
cooked naked.
Along with the pies do not forget
dumplinga The open-faced sort-my
special delight-for while seemed to
me taboo paper bag cooked. But love
finds way in cookery as in other
things. I have found that by cutting
rounds Of paper out of paper bag,
six inches across, folding them ""
fashion around the edges, and clip
ping the folds, I have cup-shaped pap
er molds to line with my paste, fill
with fruit, sugar and seasoning, and
cook inside another bag. Both the
molds and the containing bag must be
well creased.
M. Soyer's paste, which have de-
scribed several times In this series Of
articles, is very fine, but here is one
that will answer as well for many
things, and it is less trouble to make
and also less expensive. Sift a quart
Of flour, add pinch of salt, then cut
into the -four with a very sharp knife
a lump of very cold lard as big as
the fist. Wet with ice water-barely
enough to make 1t stick together.
Roll out, spread over the top half a
cup more of lard sliced very thin, fold
over a square and roll out again.
Spread with half as much lard as was
used the first time, fold, roll out and
dredge lightly over the top with -four.
Begin at one edge and roll up the
paste, lay it in clean pan and set on
ice an hour at least-much longer
will not hurt In pie making, cut off
across the rolled dough an inch or
half-inch section. according to the size
of crust required.
Use tin or agate pie pans for paper
bag baking.
To make pie dumplings cut rounds
of crust about five inches across, lay
an apple or any other fruit upon one
with sugar, butter, spices, etc., then
cover with another, and pinch the
wetted edges very tight together.
Make mince and pumpkin pies after
the directions given for an anniver-
sary dinner. In addition, try sweet
potato custards. If they are new to
you, you are on the threshold of
an experience. To make them, take
half pound Of butter, cream it well,
add five cups Of sugar, and as the
mixture grows too stiff, break into it
whole eggs, one at a time. Use six
eggs in all, then add scant quart
of sweet potato pulp, boiled, mashed
fine, and free of Jumps and strings.
Beat hard for five minutes, then add
the warmed Juice Of two large or
three small lemons, beat again, and
add half a cup of barely warm cream.
If the batter Is too thick to run free
ly, add milk until it is thin enough.
Flavor with lemon extract-two table
spoonfuls for this quantity.
Copyright, 1911, by the Associated
Literary Press.)