Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1912-05-29
DINNER FoR WEEKEND GUEST.

ITO show you still further what is
possible with paper bag cooking. ! am
giving the menu OF the latest paper
bag cooked dinner that served to
guests. And since all the guests were
women, sIknew that there was need
for me to excel myself. This would
make good menu to- serve to the
weekend guest. s
Canteloupe la Vierge
Roast Quail Sliced Baked Ham
Celery saltedsNuts
Asparagus with Cheese Mushrooms
iSpiced Apples Sweet Plum Pickle
Banana Short Cake, Foam Sauce
3Claret Punch Assorted Fruit
$ls Black Coffee Us
a The quail were stuffed each with q
fat raisin, "a pinch Of seasoned bread
crumbs and dot Of butter, then
wrapped In the, thinnest possible !,
slices of streaky bacon, tied SO it
could not slip, and the birds put in .
well buttered 4. bag and cooked for
twenty-five minutes in an oven at
first hot, but moderate throughout the
last half Of the cooking. ~.
The ham II did not bake lin q bag.
The sailed nuts OF course had been
,bag.cooked. If sas$ @3 q Ri
"A Asparagus came out of cans, since
fresh asparagus is not in season.
After the quail we're ooking, the as
Iparagus was put, points foremost, in 1
a thickly buttered bag, with a busting
iofSblack pepper and a very little salt,
also the strained juice of large LEM
on and a lump OF sweet butter the size
OF walnut. 1t was cooked twelve
minutes in moderate heat, taken up
and served on hot plates.
The mushrooms were fine, fat and
fresh. 1t was joy5to peel them. to nip
OF the stalks, wipe them delicately
with, a damp cloth, sprinkle very
lightly with salt and drop in thickly
tbuttered bag along with a lump of ex-
ira butter rolled IN sailed -four and
gill of real cream. After sealing the
bag the contents were cooked twelve
minutes in. a fairly hot oven.
For the banana short cake first
sliced small ripe bananar very thin.
added sugar and lemon Juice to them,
q bare CRATE OF ;autmeg and q table,
spoonful OF sherry. They stood on
ice while l made up the paste, It 70.
,quired half q cup OF well7creamed but
ter, one cup sugar, two wellbeaten
eggs, Q teaspoonful of baking powder
and q pinch OF ralt, both sifted well
through a pint Of -four, and 10 tea
spoonful Of vanilla. 1t was mixed As
lightly as possible, rolled out less
than half an inch thick and cut into.
rounds about four inches across.
These were brushed over with melted
butter. laid one on another and baked
inside a buttered bag laid fat upon
4. trivet. The cooking took q little
more than twelve minutes. The
rounds when they came out were sep
arated. a little butter laid upon the
soft top OF the bottom one, then the
prepared bananas in . thick layer.
after which the top was clapped on.
s. The :oam sauce was ouble-flavor-
ed. It's foundation was fresh butter
.creamed with twice It's bulk of sugar
and softened by beating in gradually
half gill OF boiling water, Alter
nately with the water, there was add
ed hot lemon Juice. the beating being
fast and furious as It went in. Then
a teaspoonful Of vanilla was beaten
through the white of an egg, until the
white was as stiff as possible, and the
mixture stirred lightly into the butter
and sugar. II
Copyright, 1911 by the Associated
,95 Literary Press.)