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Show DINNER FOR WEEK-END GUEST. To show you still further what is possible with paper bag cooking, I am giving the menu of the latest paper bag cooked dinner that 1 served to guests. And since all the guests were women, I knew that there was need for me to excel myself. This would make a good menu to serve to the week-end guest. Menu. Canteloupe a la Vierge Roast Quail Sliced Baked Ham, Celery Salted Nuts Asparagus with Cheese Mushrooms Spiced Apples Sweet Plum Picklp Banana Short Cake, Foam Sauce Claret Punch Assorted Fruit Black Coffee The quail were stuffed each with a fat raisin, a pinch of seasoned bread crumbs and a dot of butter, then wrapped in the thinnest possible slices of streaky bacon, tied so it oould not slip, and the birds put in a well buttered bag and cooked for twenty-five 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. The salted nuts of course had beer bag-cooked. Asparagus came out of cans, since fresh asparagus is not in season. After the qui were cooking, the as-i paragus was put, points foremost, in a thickly buttered bag, with a dusting of black pepper ana a very little salt, also the strained juice of a large lem- on and a lump of sweeu butter the size of a walnut. It was cooked twelve minutes in moderate heat, taken up in portions and served on hot plates. The mushrooms were fine, fat and fresh. It was joy to peel them, to nip off the stalks, wipe them delicately with a damp cloth, sprinkle very lightly with salt and drop in a thickly buttered bag along with a lump of extra ex-tra butter rolled -'n salted flour and a gill of real cream. After sealing the bag the contents were cooked twelve minutes in a fairly hot oven. For the banana short cake I first sliced small ripe banana, very thin, added sugar and lemon juice to them, a bare grate of vutmeg and a table-spoonful table-spoonful of sherry. They stood on ice while 1 made up the paste. It required re-quired half a cup of well-creamed butter, but-ter, one cup sugar, two well-beaten eggs, a teaspoonful of baking powder and a pinch of rait, both sifted well through a pint of flour, and a tea-spoonful tea-spoonful of vanilla. It was mixed as lightly as possible, rolled out less than half an inch 'thick and cut into rounds about four inches across, hese were brushed over with melted butter, laid one on another' and baked inside a buttered bag laid flat upon a trivet. The cooking took a little more than . twelve minutes. The rounds when the;' came out were separated, sep-arated, a little butfer laid upon- the soft top of the bottom one, then the prepared bananas in a thick layer, after which the top was clapped .on. The :oam sauce was double flavored. flavor-ed. Its foundation was fresh butter creamed with twice its bulk of sugar and softened by beating in gradually half a gill of boiling water. Alternately Alter-nately with the water, there was added add-ed hot lemon juice, the beating being fast and furious as it went in. Then a teaspoonful of vanilla was t. eaten through the white of an egg, until the white w-as as stiff as possible, and tbe mixture stirred lightly into the butter and sugar. (Copyright, 1911, by the Associated Literary Press.) |