The Owosso times. (Owosso, Mich.) 1897-1926, 1913-04-11
PAPER BAG
COOKING
Great. System Perfected by M.
Soyer, Famous London Chef.
PUDDlNGS CAN BE BOILED IN
PAPER BAGS.

BY Martha MoculIoch Williams.
1t Is not beyond paper bags to boil
things, especially buildings. They
must be put in thin molds with tight
fitting tops, the molds filled only two
thirds-even little less for some
sorts. After the tops are on tight
the molds must be set in lightly
creased bag. which has been gently
fiattened at the bottom 30 as not to
break 1t. 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 1t on q trivet with feet an
inch high, and put the trivet upon the
bottom of the oven. Have the oven
hot, keep it 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
finely minced suet than with either
butter or lard.
Place Of honor for the Wilson plum
pudding-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 flour
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,
teaspoonful each Of cinnamon and
cloves, one nutmeg grated. Put in
well creased small molds, or square
coffee cans, leaving room to 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 serve
with sauce"
For peach pudding make q square
mold Of paper bag. paper. clipping the
folded corners very well, grease It
thickly, and put level over the bottom
a pint can Of peaches. the very best,
drained Of all syrup. Pou- upon them
a rich custard made with two ours of
crumbled cake. half a cup of sugar,
a scant cup Of rich, new milk, four
eggs beaten very light and either
large wineglass Of sherry or the Juice
OF a lemon. Strew few sultana3 or
macaroon crumbs on top, slip in an
other bag very we'll creased. seal, and
bake at slow heat about an hour.
For chocolate pudding put quart
OF milk In double boiler with a very
little salt, and wher 1t is hot stir into
1t four ounces Of grated chocolate and
a large cup Of sugar. Mix two table
spoonfuls OF cornstarch smooth In
little cold milk, add 1t to the choco-
late mixture, stir very well, then put
In the beaten yolks Of three eggs,
stir hard, flavor with vanilla, pour into
thin mold and cook inside a creased
bag for seven to ten minutes. Cut
open the bag top, remove 1t, and cover
the pudding with the egg-whites beat
en- stiff with half cup OF powdered
sugar. Pile them up in the middle,
strew lightly with grated chocolate
or minced nuts, and set back in the
oven till Of light brown. Cook at
quick heat. but after putting on the
meringue reduce heat more than half.
Apple tapioca pudding bakes beauti-
fully In a paper bag. You can use q
mold, either tin or paper, or put the
cored apples directly in the bottom OF
the bag, filling the core spaces with
sugar and butter. then pouring the
soaked tapioca over them. Seal and
cook slowly after the FIRST three min
vtes for twenty-five minutes.