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Show Man- B17MoS(KfEB,USLI)95 COOKING CHItDREN'S GOODIES. By Martha McCulloch Williams. Lives there a child with appetite so dead that his mouth never waters when the word "Goody" is mentioned? Goodies of all sorts are the especial 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. It was an acute social observer who wrote: "Housekeepers instinctively add grease and sweetening when cooking cook-ing for company." The same rule ought to prevail in cooking for children. chil-dren. Food cannot be too rich for young, thriving creatures, provided it is properly proportioned. Perfect pound cake is a meal in itself, gingerbread ginger-bread as perfect, but little less satisfying, satis-fying, 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 supreme su-preme charm. Begin by cutting a big bag lengthwise length-wise into strips two Inches wide. Grease each Btrlp 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 a flat-bottomed individual mould, to be filled, after buttering, with anything you like. Filled, the moulds are slid inside a large lightly greased bag, the bag set on a 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 Mammy's Pound Cake and better never went in anybody's mouth. Take ten eggs, a pound of flour, sifted with two teaspoonfuls of cream tartar and one of soda, a pound of sifted sugar, three-quarters of a 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. Put in the butter and sugar, mix well, add the liquor next, then half the flour, putting in a cupful at a 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 extract 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 greased bags, seal and put on the grid Bhelf. Have the oven hot enough to turn white paper yellow in five minutes. If the payer scrwche it. is too hot cool It by setting a very shallow pan of cold water upon the floor Just before putting in the cake. Take out the pan after a few minutes, of course, first turning down the gas flame, or pushing in the dampers to reduce heat. Cook at moderate heat until done through. It will take an hour to an hour and a half, according accord-ing to the thickness of the cakes. Midway the baking they Bhould be shifted those from the grid Shelf sef 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 a clean straw or thin knife blade. If the thing thrust in comes out with no stickiness clinging cling-ing to it, the cake Is done. Bag cooking cook-ing prevents crusting over,, and thereby there-by facilitates rising. It also saves from burning and avoids "the risk ol Jarring by too much opening of the oven door. Baking powdffr 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 a little longer and Blower baking. Every household almost has its own favorite gingerbread and tea-cake. Make them in your own way, but remember re-member to make them festive. You can do this easily by cutting them out In all manner of fancy shapes b& sides those already suggested, from froBting them in many colors white, pink, green, yellow and brown, and sprinkling them before the frosting hardens, with tiny colored candies, or chopped nuts, or candied peel, or citron very finely shredded. |