The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1912-04-26
PAPER BAG
COOKING
iPUDDlNcs CAN BE BOILED IN
PAPER BAGS.
by Martha McculiOoh Williams.

BY Martha MoCulioch Williams.
Il is not beyond paper bags to boil
things, especially puddings. They
must be put in thin molds with tight
hitting tops, the molds filled 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 IL. 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 II on d trivet with feet an
inch high, and put the trivet upon the
bottom Of the owe Have the oven
hot keep il 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
huble hlANNh SUIT AudA WIN tALutT
butter or lard.
Place OF honor for the Wilson plum
p~udding-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
te%aspoonful each OF cinnamon and
cloves. one nutmeg grated. Put in
well creased small molds, or square
coffee cans, leaving room 20 rise. use
lard for greasing. boil five to six
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 servo
with sauce"
For peach pudding make a square
mold OF paper bak paper clipping the
folded corners very vel. grease it
thickly, and put level over the bottom
a pint can OF peaches, tho very best,
drained OF all syrup. Pour upon them
a rich custard made with two GUYS OF
crumbled cake, half a cup of sugar.
a scant cup Of rich, new milk, four
eggs beaten very light and either II
large wineglass of sherry or the Juice
OF a lemon Strcv a few sultanaf or
macaroon crumbs on top. slip In an.
other bag very we'll creased. seal, and
bake a. slow heat about an hour.
For chocolate pudding put a quart
OF milk in a double boiler with a very
little salt. and when IL Is hot stir into
Il four ounces of grated chocolate and
a large cup OF sugar. Mix two table,
]spoonfuls OF cornstarch smooth in a
little cold milk, add II 10 the choco.
late mixture, stir very well. then put
in the beaten yolkJ Of three eggs.
stir hard, flavor with vanilla. pour into
q thin mold and cook inside a creased
bag for seven 20 ten minutes. cut
open the bag top, remove o.. and cover
the pudding with the egg-whites beat.
en- stif 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 he
oven till OF a light brown. Cook az
quick heat, but after putting on rhe
meringue reduce heat more than .alf
Apple tap!Ocs pudding bakes b,aut,.
fully in a paper bag. You can use a
mold, either tin or paper, or put the
cored apples directly In the bottom OF
the bag, filling the core space. with
sugar and butter, then pouring tho
soaked tapioca over them. sea! and
cook slowly after the first three min.
utes Tor twenty-five minutes.
Copyright, 1911, by the Associated
Literary Press.