The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-03-20
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
PUDDINGs CAN BE BOILED IN
PAPER BAGS.
ey Martha MccuIIoch Williams.

1t is not beyond paper bags to boil
things, especially puddings. They
must be put in thin molds with tight
fitting tops, the molds filed only two
thirds--even a little less for some
sorts. After the tops are on tight
the molds must be set in a lightly
creased bag, which has been gently
fiattened at the bottom so as not to
break It, and reinforced along the
seam with thick paste, which has
been allowed to dry before using
After the pudding is in the bag. the
mold standing upright, pour In
enough cold water to come three
parts up the sides, fold and clip the
bag, set It on T. trivet with feet an
inch high, and put the trivet upon the
bottom of the oven. Have the oven
hot, keep II so for ten minutes, then
slack heat half and cook as long as
necessary.
Here follow sundry receipts for
buildings adapted to this paper bag
boiling. along with a caution-pastry
for boiling is better shortened with
finely minced suet than with either
butter or lard.
Place of honor for the Wilson plum
pudding-the lady of the presidents
plum cake can not be too much re-
ferred to. She says: mix one cup of
sugar, one cup of butter, six eggs beat
en- separately, four cups of -four
Drowned, one cup Of sweet milk, one
half cup jelly, one half cup Of mo-
lasses, one-half pound suet chopped
fine. two pounds of raisins, cut and
Toured, one cup of cherry preserves,
three ounces of citron cut fine, one
teaspoonful each Of cinnamon and
cloves, one nutmeg grated. Put In
well creased small molds, or square
coffee cans, leaving room to rise, use
hours; when done remove from molds
or cans, wrap in oiled paper, and
place in cake box till needed, then
steam until hot through, then serve
with sauce"
For peach pudding make square
mold of paper bas paper. clipping the
folded corners very well, grease, 1t
thickly, and put level over the bottom
pint can of peaches, the very best,
drained Of all syrup. Pou" upon them
rich custard made with two ours of
crumbled cake, half a cup of SUGAR,
scant cup of rich, new milk, four
eggs beaten very light and either a
large wineglass OF sherry or the juice
of lemon. Strew few sultanar or
macaroon crumbs on top, slip in an
other bag very well creased, seal, and
bake at slow heat about an hour
For chocolate pudding put quart
of milk in a double boiler with a very
little SALT and when it is hot stir into
it four ounces of grated chocolate and
a large cup of sugar. Mix two table
spoonfuls of cornstarch smooth in a
little cold milk, add it to the choco-
late mixture, stir very well, then put
in the beaten yolks of three eggs,
stir hard, flavor with vanilla, pour into
a thin mold and cook inside creased
bag for seven to ten minutes. Cut
open the bag top, remove it, and cover
the pudding with the egg-whites beat
en- stiff with half a cup of powdered
sugar. Pile them up in the middle,
strew lightly with grated chocolate
or minced nuts, and set back in the
oven till of light brown. Cook at
quick heat, but after putting on the
meringue reduce heat more than half.
Apple tapioca pudding bakes beauti-
fully in paper bag. You can use
mold, either tin or paper, or put the
cored apples directly in the bottom of
the bag, filling the core spaces with
sugar and butter, then pouring the
soaked tapioca over them. Seal and
cook slowly after the first three min
utes for twenty-five minutes.
Copyright, 1911, by the Associated
Literary Press.