The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-06-19
PAPER BAG
COOKING
Great System Perfected by M.
Soyer, Famous London Chef.
COOKING cHILoREN's GOODIES.
BY Martha MccuIIoch Williams.


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.
II 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 it
is properly proportional. Perfect
pound cake Is a meal in itself, ginger
bread as perfect, but little less salts
flying, while as for tea cakes of the
right sort, crisp, sugary, melting, an
active healthy child may eat all it
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 su.
preme charm.
Begin by cutting a 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 q fat-bottomed individual
mould, to be filed, after buttering,
with anything you like. Filled, the
moulds are Slid inside large lightly
creased bag, the bag set on 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 Mammys Pound Cake-and
better never went in anybody's mouth.
Take ten eggs, pound of -four, sifted
with two teaspoonfuls of cream tartar
and one of soda, a pound of sifted
sugar, three-quarters of pound OF
best butter, a 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. Pu:
in the butter and sugar, mix well, add
the liquor next, then half the flour,
putting in cupful at time. Fold in
next part of the egg whites, which
should be beaten so stiff that they
will stick to the inverted dish. Add
the rest of the flour, 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
thickly buttered. Seal the loaded bags
and set on a 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 five minutes. If the paper scorches
it is too hot-cool it by setting very
shallow pan of cold water upon the
floor just before putting in the cake.
Take out the pan after few minutes,
of course, first turning down the gas
flame, or pushing in the hampers to
reduce heat. Cook at moderate heat
until done through. 1t will take an
hour to an hour and a half, accord
ing to the thickness of the cakes.
Midway the baking they should be
shifted-those from the grid shelf set
low on the broiler, those from the
broiler put high, so that they will cook
evenly. Make holes in the bag tops
and test the cakes before taking them
up by thrusting in clean straw or
thin knife blade. If the thing thrust
! in comes out with no sickness cling
ing to it, the cake is done. Bag cook
ing prevents crusting over, and there
! by facilitates rising. 1t also saves
from burning and avoids the risk OF
Earring by too much opening of the
oven door Baking powder can be
used in place of soda and cream OF
tartar. but to my thinking the old way
is the best.
\ Raisin cake is made almost the same
as pound cake. but takes little longer
and slower baking.
Every lOusCAOlu 1l4LoAL mas us own
favorite gingerbread and teacake.
Make them in your own way, but re-
member to make them festive. You
can do this easily by cutting them
out in all manner OF fancy shapes be-
sides those already suggested, from
frosting them in many colors-white,
pink, green, yellow and brown, and
sprinkllng them before the frosting
hardens, with tiny colored candies, or
chopped nuts, or candled peel, or
eitron very finely shredded. Make
stars. croscents, crosses, triangles
what not the more, certainly the
merrier when you come to set them on
your dish.
Pound cake and raisin cake baked in
paper bags can be cut in cubes, rounds
fingers, or any shape desired, frosted
all over, and be more than ornamental
A centerpiece for a child's party can
be built in the shape. OF log cabin
using alternately long strips frosted
uhfta and other sfrins Of chocolate