The Owosso times. (Owosso, Mich.) 1897-1926, 1912-06-07
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
COOKING cHILpREN's GOODIES
BY Martha MccuIIoch Williams.

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 all
sorts can be made more digestible
and more delicious by being cooked
in paper bags.
1t was an acute social observer who
wrote: "Housekeepers instinctively
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 1t
is properly proportioned. Perfect
pound cake is a meal in itself, ginger
bread as perfect, but little less salts
tying, while as for tea cakes of the
right sort, crisp, sugary, melting, an
active healthy child may eat all 1t
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 SUI
preme charm.
Begin by cutting big bag length.
wise into strips two inches wide.
Grease each strip half an inch from
one edge, and cut blunt notches into
the crease, three-quarters of an inch
apart. From another bag, split open,
cut rounds or 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 a fiat-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 frost
them or decorate them with candy or
nuts.
Here Is Mammy's Pound Cake-and
better never went in anybody's mouth.
Take ten eggs, a pound OF -four, sifted
with two teaspoonfuls Of cream tartar
and one of soda, pound of sifted
best butter, wineglass of brandy or
sherry, a tablespoonful lemon extract.
Cream the butter very light with half
the sugar, add the other half to the
yolks of the eggs after beating them
foamy light, and then beat again. Put
inethe sbutter and sugar, mix well, add
the liquor next, then. half the -four.
putting In q cupful at time. Fold in
next part OF the egg whites, which
should be beaten SO stir that they
will stick to the inverted dish. Add
the rest of the -four, then the last of
the egg-white. Stir in the lemon ex-
tract last of all. Pour into thickly
buttered bags or very thin tin moulds
thicklya buttered. Seal the loaded bags
and set on q trivet in the oven. Put
moulds inside creased bags, seal and
put on the grid shelf. Have the oven
hot enough to turn white paper yellow
in 1--WE minutes. IL the paper scorches
IL is too hot-cool it, by setting very
shallow pan of ocold water upon the
noor just before putting in the cake
Take out the pan after few minutes
of1course, first turning down the gas
famen or pushing in the hampers tC
reduce heat 4 Cook at moderate heal
until done through. 1t will take al
hour to an hour and half, accord
ing to the thickness Of the cakes
Midway the baking they should be
shiftedt-those from the grid shelf sci
lowe on the broiler, those from the
broiler put high, 80 that they will cool
evenly. Make holes in the bag tops
and test the cakes before taking them
M By thrusting in q clean straw OF
thin knife blade. II the thing thrus
in comes out with no sickness cling
ing to 1t, the cake Is done. Bag cook
ing prevents crusting over, and there
by facilitates rising. 1t also saves
from burning and avoids the risk o
Earring by too much opening Of thu
oven door. Baking powder can b.
used in place of soda and cream o
tartar. but to my thinking the old wa.
10 the best. sFl4i r' W I-~F
Raisin cake Is made almost the SAM
"A pound cake, but takes little longe
and slower baking.
Every household almost has Its owl
favorite gingerbread and tearcake
Make them in your own way, but re
member to make them festive. Yo'
can do this easily by cutting then
out ia all manner Of fancy shapes be
sides those already suggested, from
frosting them in many colors-white
pink, green. yellow and brown, ant
sprfnklIng them before the frostinl
hardens. with tiny colored candies, o
chopped nuts, or candied peel, o
eitron very finely shredded. Max
stars. orescents, crosses, triangles
what not the more, certainly thu
merrier when you come to set them oil
your dish.
Pound cake and raisin cake baked II
paper bags can be cut In cubes, rounds
fingers. or any shape desired, froste'
all over, and be more than ornamental
A centerpiece for a child's party cal
be built In the shape OF a log cabin
using alternately long strips froste'
white and other strips of chocolate
brown. Or 1t may be white and pink
or all white, with a roof OF frostinI
snow and candy-icicles hanging alonI
the caves. Vegetable coloring. whicl
a. chaan and perfectly wholesome, cal