Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1912-04-03
! MUST FOLLOW DIRECTIONS.

I,5aErbo buT0 you are TlSnC-Lh00 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 90
ahead to admiration. II you are right,
you will have mono but good words
| for the process. Otherwise-othsr
words. II K
Paper bag cookery saves trouble,
expense, and time. makes better re-
turns in flavor and substance, and IL
q sworn foe to dyspepsia, Hence, IL
lie dispenser 5of sweetness and light.
Whatever helps the great mass to
easier and better living IL : distinct
gain for humanity. Any woman Of
average intelligence can learn IN half
an hour. II she pays attention, tho
essential rudiments OF using this sys-
tenn. After that, use will teach the
fine points far better than any lee
turer or demonstrator5 could do it.
" But 1t Will not do to half-hear or
half-remember. II you are a 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. s*3
Baked Apple sauee.-Peel and core
six firm apples Of good flavor. tart
rather than sweet. Stick three cloves
in each and put bits Of mace and Gin.
namon in the core-spaces. Put them
in well -buttered bag with two heaping
cups Of sugar and half tumbler Of
water. Cook thirty minutes. Have
the oven very hot at first, but slack
heat after seven minutes. Lemon
Juice instead Of water makes q richer,
favored sauce. In that case add half
q cup more sugar at the outset. S S3S$
Apple Pudding. Beat three fresh
eggs very light, add two cups sugar
half cup creamed butter, the
strained juice of.sa 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 a well-buttered bag and bake for
thirty minutes In hot oven. Leave
room for the pudding to rise in seal-5
ing the bag. Cook on a trlvet set
upon the grid-shelf. Serve with hard
sauce or wine sauce n as preferred.
This if eaten hot. If eaten cold. i
whipped cream is the thing for It.
Sweet Potato Pudding Make Q
batter as for, apple pudding Use
cup more sugar, else only half a pint
of grated raw sweet potato. Sweet
potatoes take % 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 ii well.
buttered bag nifty minutes will not
be too long for It. Make = peep hole
In the upper bag unless the pudding
Is Drowned and firm, cook It g while
longer. n; n N a 81 81
" Banana Pudding. Beat three eggs
light, saving out one white. Add
generous cup OF sugar. q cup Of stale
cake, crumbled fine. half a cup OF
creamed butter, a cup Of milk, beat
all together, then add two large or
three small bananas, sliced thin, the
Juice Of half a lemon and ateaspoon-,s
full Of lemon extract. Bake in very
Jwell-buttered bag for thirty minutes.
Take out, cover with meringue, strew
q little shred candied peel over tho
meringue, set IN the oven to harden,
then serve hot with wine or lemon
sauce, 2etE M {st