The Owosso times. (Owosso, Mich.) 1897-1926, 1912-12-20
PAPER BAG
COOKING
Great System Perfected by II.
S0yer, Famous London Chef.
FOR A cHILDREN'S PARTY.
BY Martha MccuIIooh Williams.


bon-color.
Edibles, of course, must be bagged
very shortly before being distributed.
Iced tartlets, small pretty fancy cakes,
nuts. raisins, bits of crystallized fruit,
all make admirable filings.
What manner Of sweets, fruits, cam
dies, nuts, ETC., appear must depend,
of course, upon the hostess. She will
not err If the candies are largely
homemade and plentifully reinforced
with fresh fruit and good cake. Nuts
are essential, but should not be eaten
too literally. The best preventive of
such excess is satisfying menu. Here
is one that should appeal to hungry
young creatures, yet do them no sort
of harm.
Hot Chocolate or Cocoa with Whipped
Cream
Hot Chicken Biscuit
Hot Sweet Potato Biscuit
Homemade Candy Sailed Peanuts
Mince Turnovers
Pound Cake Icecream Sandwiches
Fruit and Nuts
Make chocolate as you like; but
have plenty of hot milk, also boiling
water, at hand, so it can be varied to
suit individual tastes.
For the chicken biscuit begin by
roasting a fine fat chicken, duly
washed and trussed, creased all over
and bacon-covered on the breast. Do
not stuff it, but put inside half a dozen
stalks of celery and a peeled and quar-
tered apple. Lay a few more stalks
of celery in the bag, which needs a
small lump Of butter in addition to
thick greasing, seal, and cook done,
taking care the bag does not break.
Remove carefully from the bag, and
while still hot, mince the meat as fine
as you can, mincing also the apple and
celery, which will be cooked very soft.
Taste. If the light seasoning which
the chicken had is insufficient, add
more salt and bare busting of pep
per, red and black. Pour upon the
minced mass the gravy from the bag,
add q very little more butter and a
spoonful or so of cream, mix well, put
in a fresh well-greased bag and heat
for FIVE minutes. Take up and put by
spoonfuls, rather scant ones, between
hot biscuit, which have been rolled
thin and baked double, after brushing
over the lower one with melted butter.
Keep hot inside bag, in the hot stove
where the flame is out, until needed.
For sweet potato biscuit, boil soft
a quart of sound potatoes and peel and
mash fine while hot, taking out all
Jumps and strings. Mix with it's own
bulk of flour sifted with teaspoon
full of baking powder. Shorten well
with butter, wet up rather stiff with
sweet milk, roll out, cut in small
rounds and bake In a creased bag with
q tiny hole in the upper side. Fifteen
minutes ought to be long enough.
Mince turnovers, which explain
themselves, must be very small. Make
the original round of paste about four
inches across. Put only teaspoonful
of mincemeat upon 1t, fold 1t over very
neatly and pinch the edges we'll to-
gether. Flatten and cook inside but
tered bag.
For the icecream sandwiches, cut
very thin slices from a thick loaf of
pound cake, frost the slices upon one
side and lay them together, two and
two, naked sides touching. At serving
time, cut very thin slice Of icecream,
lay it deftly between two of the
frosted cake slices, and pass on to be
eaten at once.
This second menu may please some
households better. 1t is suited to after
noon serving, rather than evening.
Peanut Brown Bread Sandwiches
Cider Cup or Tea-Lemonade
Oyster Patties or Minced Chicken
Turnovers
Bread and Butter Sandwiches
Clear Broth, Small Cups
Sliced Oranges with Frosted Individual
Sponge Cakes
Fruit Nuts Candy
Directions have been given for cider
cup and tea-lemonade. Roast and
grind the peanuts. season lightly with
salt and mix with either melted butter
or a very mild French dressing to a
rather stiff paste. Spread between
very thin slices of buttered brown
bread and keep moist until wanted.
For oyster patties, bake shells OF
puff paste inside paper bags, cool, and
fill with oysters prepared as for oyster
sandwiches. Prepare chicken as for
the chicken biscuit, but bake 1t in tiny
turnovers. Boil the bones of 1t with
a little fresh celery and a sliced to-
mato to make the broth.
Cut the oranges carefully around,
remove the peel In two sections and
notch the edges of each, thus making
pretty cups. Slice the fruit thin, TAX
ing away strings and white pithy rind,
arrange in the cups, cover with sugar,
put little SHREDDED crystallized ginger
on top and keep cool till wanted.
Bake the sponge cake in square
shallow mould. Let It get cold, cut |
in small squares, frost with tinted
icing and serve in basket lined with |
white crepe paper frills.
Copyright, 1911, by the Associated |
Literary Press.)