The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-03-28
MUST FOLLOW DIRECTIONS.

"Be sure you are right-then 60
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 go
ahead to admiration. II you are right,
you will have none but good words
for the process. Otherwise other
words.
Paper bag cookery saves trouble,
expense, and time, makes better re-
turns in flavor and substance, and IL
a sworn foe to dyspepsia. Hence, 1t
is dispenser Of sweetness and light.
Whatever helps the great mass to
easier and better living Is a distinct
gain for humanity. Any woman Of
average intelligence can learn in half
an hour, If 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 demonstrators could do 1t.
But it will not do to half-hear or
half-remember. II you are 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.
Baked Apple sauce.-Peel and core
six firm apples of good flavor, tart
rather than sweet. Stick three cloves
| in each and rut 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 richer
favored sauce. In that case add hals
a cup more sugar at the outset.
Apple Pudding.-Beat three fresh
eggs very light, add two cups sugar
half cup creamed butter, the
strained juice of a lemon, and the
grated yellow peel, very little salt
half teaspoonful of powdered corn
starch, pint of raw grated apple
and half a pint of rich milk. Beat
hard for several minutes, then poul
into a well-buttered bag and bake fol
thirty minutes in q hot oven. Leave
room for the pudding to rise in seal
ing the bag. Cook cn trivet SCI
upon the grid-shelf. Serve with hare
sauce or wine sauce as preferred
This if eaten hot. If eaten cold
whipped cream is the thing for it.
Sweet Potato Pudding.-Make ,
batter as for apple pudding. Use ,
cup more sugar, else only half a pin
of grated raw sweet potato. swee
, potatoes take as much sugar as cral
apples to make them taste sweet
The creanier the milk the better
unless it is creamy increase the pre-
portion OF butter. Cook in a well
/ buttered bag-flfty minutes will no
be too long for it. Make a peep-hol
! in the upper bag-unless the pud71ini
is Drowned and firm, cook it a Will
, longer.
Banana Pudding.-Beat three egg
light, saving out one white. Add
/ generous cup of sugar, cup of stall
cake, crumbled fine, half cup O
creamed butter, cup Of milk, bea
| all together, then add two large o
t three small bananas, sliced thin, tn
Juice of half lemon and teaspoon
| full of lemon extract. Bake in yer
: well-buttered bag for thirty minute:
i Take out, cover with merinyue, sire,
, little shred candied peel over tn
, meringue, set in the oven to harder
: then serve hot with wine or iemo
} sauce.