Show DINNER FOR WEEK-END WEEK GUEST To show you still further what is 19 possible with paper bag cooking I am giving jiving the menu of ot the latest paper i bag jag cooked dinner that I served to guests And since all the guests were women I 1 knew that there was need I for or me to excel myself This would I make a good menu to serve to the week-end week guest Menu Canteloupe a la Vierge Viere Roast Quail Sliced Baked Ham Celery Salted Nuts Asparagus with Cheese Mushrooms Spiced Apples Sweet Plum Pickle Banana Short Ca Cake Cae e Foam Sauce Claret Punch Assorted Fruit Black Coffee The quail were stuffed each with a afat afat afat fat raisin a pinch pinel oC of seasoned bread breadcrumbs breadcrumbs I crumbs and a dot of butter then wrapped In the thinnest possible slices of streaky streak bacon tied so it could not slip and the birds put in awell a 3 awell well buttered bag and cooked for twenty-five twenty minutes In an oven at first hot but moderate throughout the last half of the cooking The ham I did not bake In a bag hag The salted nuts of at cd course course h had d beer bag cooked Asparagus came out ut of ot cans since fresh asparagus is not nol in season After the qu i were cooking the asparagus as as- was put nut poInts foremost In a thickly buttered hag bag ag with a dusting of or black pepper anu a very little salt also the strained juice of a larg large leinOn lemon leui lem on and a lump of swee butter the size of or a walnut It was wa cooked e minutes In n moderate heat taken up in n portions and served on hot plates The mushrooms were fine fat and fresh It was Joy to peel them to nip off of the stalks wipe them delicately with a damp cloth sprinkle very lightly with salt and drop in a thickly butte ed d bag along with a lump of cx- cx ira tra ra butter hutter rolled n salted flour and a gill of real cream After sealing the bag ag the contents were cooked twelve minutes in a fairly hot oven For the banana short cake I first sliced Heed small ripe banana very thin added sugar and lemon juice to t them em a bare hare grate of and a tablespoonful tablespoonful table- table spoonful of sherry They stood on onIce once onice Ice ce while I made u up the paste It required required re re- re- re half halt a cup CUD of well-creamed well buter butter but but- ter er one cup sugar two well-beaten well eggs a teaspoonful of at baking powder pov-der and a a- pinch of rut alt both sifted well weB through a pint of flour and a teaspoonful tea tea- spoonful of ot vanilla It was mixed as lightly as possible rolled out less than ban half halt an inch thick and cut into rounds about four Inches across These were over with melted butter laid one ne on another and baked Inside a buttered bag laid flat upon a trivet The cooking took a little littlemore littlemore more than twelve minutes The rounds when the came out were separated sep tep- a little butter bother laid upon the soft oft top of the bottom one then the prepared bananas in a thick layer tayer after alter which the th top was clapped on The roam foam o m sauce was double double- flavor double ed Its foundation was fresh butter I creamed with twice its bulk of sugar and softened by beating In gradually half a gill of or boiling water Alter Altel Alternately Alternately I with the water there was added added add I ed hot lemon Juice the beating being I fast tast and furious as It went In Then Thena a teaspoonful of vanilla was teaten beaten through the white of or an egg until the white was as stiff as possible and anci the mixture stirred lightly into the butter and sugar Copyright 1911 by the Associated Literary Press I |