Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1912-05-31
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Notwithstanding
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By Observation-Disclosures
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TASTEFUL CAKES FOR PAPER
BAG COOKING.
BY Martha MccuIIoch Williams.


Paper bag cooking seems to me
IDEAL for plum cake, which needs to
be made well done throughout with
out hardening the outer part to lava
crust. Wherefore, the place of honor
for White House plum cake, the YER
liable article provided for the last
three 1ncumbents of the White House.
| am sure the inventor and compound
er OF 1t, the excellent Mrs. w. H. Will
son of Nashville, Tenn. will not mere
ly forgive but applaud this infringe
ment upon her copyright, since she Is
the soul Of generosity, no less than
the queen of cooks, and high priest
ess In the fine art Of cake making.
Here is, verbatim, her receipt for:
Presidents Fruit Cake.-One pound
butter, one pound sugar, twelve eggs,
beaten separately, one pound -four,
| Drowned and sifted, four and half
pounds seeded raisins, one and half
pounds homemade citron. one glass
/. grape jelly, two teaspoonfuls melted
chocolate, one pound crystallized
cherries, one pound crystallized pine
apple, one pound blanched almonds
cut fine, one pound shelled pecans,
cut small, one tablespoon cinnamon,
one tablespoon nutmeg, one-half
tablespoonful alspice, one-half tea
spoonful cloves, one-half glass cordial
| mixed with spices, one glass grape
Juice or whiskey. Soak almonds over
| night in two teaspoons rosewater.
| Soak fruit over night in grape juice
or whiskey. Cream butter and sugar
light; add we'll beaten yolks, then
cordial and spices, jelly and choco-
late. Next, add beaten whites and
then fruit rolled in some of the flour.
Add nuts last. Bake or steam four
to six hours. Use either large or
small molds. If steamed, dry off in
slow oven one hour
Instead of steaming, cook either in
tin molds, lined with paper, obtained
by cutting up a paper cooking bag.
and sealed inside other bags, or else
In cases made from the bags. or in
small bags very we'll buttered.
wonder was it the heady appetite
Of youth which made spice cake my
special delight? Cream a big cup of
butter, beating into it, one after an
other, seven yolks Of eggs. When very
light, add two full cups of light
brown sugar, cup of black molasses.
the best obtainable, a small tumbler
of blackberry cordial, tablespoon
full of powdered alspice half as much
powdered ginger, a teaspoonful pow
dered cloves, three grated nutmegs,
generous pinch of powdered CHINA
mon, half a saltspoonful of fresh
ground black pepper, and the merest
busting of cayenne. When all these
are beaten in smooth, add four cups
of flour lightly Drowned and sifted
twice with half a teaspoonful of bak-
ing soda. Putting the flour in warm
made the cake lighter. If the batter
seemed too stiff-it ought to stir
freely, but not run very readily-a
little cream was added, mixed with a
heaping tablespoonful of grated
chocolate The cake was allowed to
rise fifteen minutes, then baked in
quick heat. In paper bag, the same
end would be gained by setting it on
the grid shelf inside sealed bag,
just as the gas was lighted, turning it
on only half at first, then increasing
the heat when the cake had had time
to rise.
Spice cake meant also silver cake
notwithstanding eggs were so plenty,
we were never permitted to waste
whites. For the silver cake, cream a
large cup of butter very light, adding
to it three generous cups of warm
sifted sugar and half q cup Of thick
cream. Beat hard five minutes, then
add the strained juice Of large
lemon and four rather scant cups of
warm -four sifted twice with half
teaspoonful Of soda. Mix smooth,
then fold In the whites of seven
eggs, beaten very stiff with a pinch
of salt and half a teaspoonful of
lemon juice Flavor with almond and
rosewater-a spoonful of each. Three