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Show tight and bake, keeping the triangle as true as possible. Serve either hot or cold. ' Sweet potato straws are better hot. Cut potatoes in slices leugthwise, peel, then cut the slices into straws they should be less than a quarter inch each way. Dip li- melted butter or bacon fat ami cook inside a greased greas-ed bag ten to fifteen minutes. Take up, let cool partially, lay cn clean paper pa-per to absorb any grease, then sprinkle lightly with tine salt, and set again in a hoi b.t tireless oven. reel the mushrooms and cut away the stalks, but do not wash unless they show dirt. Put them in a thickly buttered bag witn half a Kill of cream to the pound, a lump of butter rolled In flour and a very little cold water, say half a spoonful. Seal, put in hot oven for five minutes, slack heat, and cook fifteen minutes longer. Take up In a hot deep dish, add a wineglass of sherry, stirring it in lightly, then dust with pepper and serve very hot. To make the .sandwiches, mince fine or scrape highly Ilavored apples, ijilx with a little sweet French dressing, made with lemon juice instead of vinegar, and spread between thinly buttered brown bread. MB II mm- A PAPER BAG LUNCHEON. Ey Martha McCulioch Williams. A paper bag cooked luncheon, with bridge to follow, or an afternoon collation col-lation prepared In the paper bags and served after the game, will provide a new note in social hospitality. With a large party It is not wise to undertake individual br.g cooking. Better have bags for each tableful, limiting the tables to playing size. The two menus here riven are adjustable ad-justable either to luncheon, afternoon collations or late supners. Claret PUDDINGS CAN BE BOILED IN PAPER BAGS. It is not beyond paper bags to boil things, especially puddings. They must be put in thin molds with tight fitting tops, the molds filled only two-thirds two-thirds even a little less for some sorts. After the tops are on tight the molds must be set in a lightly greased bag, which has been gently flattened at the bottom so as not to break it, 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 hag, set it on t. 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. Hers follow sundry receipts for puddings 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 president's plum cake can not be too much referred re-ferred to. She says: "Mix one cup of sugar, one cup of butter, six eggs beaten beat-en separately, four cups of flour browned, one cup of sweet milk, one-half one-half cup jelly, one half cup of mo- punch, Sauterne cup, or tea-lemonade should be served with each, winding up with black coffee or chocolate made vith a little brandy and very lightly sw-eetened. Salted nuts, olives and radishes are also served, either together or separate, at the discretion of the hostess. Diamonds of Chicken on Toast Green Peas Sliced Potatoes Hot Biscuit Fruit Endive Salad Sherry Dressing Asparagus with Cheese Cheese Cakes Sliced Marble or Spice Cake Nuts Raisins Crystallized Fruit Diamonds of chicken are on the surface sur-face extravagant, but less so than they seem, for the rest of the chicken need not go to waste. The diamonds are the breast cut in half lengthwise, boned, trimmed, and- flattened, but not mashed. They are very well buttered, but-tered, lightly seasoned with salt and pepper, have a sliced mushroom laid on top, and are wrapped In thin sliced bacon, then cooked in a well buttered bag about'' twenty minutes. While they cook get ready thin diamonds of toast. Cut it from stale bread and make as crisp as possible. Butter liberally, lib-erally, and keep very hot without scorching. Lay a chicken diamond on each piece of toast and keep all hot while you add to the gravy in the Dag, wnicn must oe pourea into a small saucepan, minced olives, minced celery, a little lemon juice, a lump of butter rolled very lightly in flour, and the lightest sprinkle of powdered sweet herbs. Cook over hot water till well mixed, then add a spoonful or so of cream, stir it well through, and finish with a spoonful or so of sherry. Do not cook after the wine is in. Pour the sauce equally over the diamonds dia-monds and send to table very hot. Green peas and sliced potatoes have been heretofore ascribed. Make your biscuit very tiny, also very short and light. For the salad cut up French endive in inch lengths, along with peeled high flavored apples and heart celery. Mix all well together, put heaping spoonful'-, upon crisp lettuce leaves and garnish witl celery tips and strings of pimento. Pour over a dressing made from three tablespoon-fuls tablespoon-fuls best oil, one tablespoonful lemon ju'ce, one tablespoonful sherry, half 3 teaspoonful of sugar, a pinch of salt, red and black pepper to taste and a few drops of tobasco or chili vinegar. Mix the dry ingredients well, r.dd the lem.cn juice, beat smooth, then put in the tobasco. Then add alternately the oil and sherry, beating in each portion well before add another. What follows sounds simple, yet may turn out more troublesome: Savory Mouthfuls Sw-eet Potato Straws Celery Hearts Mushrooms Stewed in Cream Apple Erowm Bread Sandwiches Sliced Cake in Variety Fruit Nuts Bon-Bons For the savory mouthfuls first make a good puff paste, roll it very thin, then cut neatly into sm.il squares say hree inches across. Put upon the squares several sorts of filling cooked chicken minced with olives and seasoned with meltei butter and lemon juice, or cream nd sherry, ! ham shaved as thin as possible, then cut across and mixed with finely minced cucumber pickle: salmon freed of skin and bone, .drained, highly high-ly seasoned with lemon juice, or tar-i tar-i ragon, salt and pepper, or lean roast mutton, mince and mixed with currant cur-rant jelly, melted in a little claret or vinegar. Anything tasty and easily-handled easily-handled will suffice. Use only a bit of filling, fold over the paste, pinch lasses, one-hair pound suet cnoppea fine, two pounds of raisins, cut and floured, one cup of cherry preserves, three ounces of citron cut fine, one teaspoonful each of cinnamon and cloves, one nutmeg grated. Put In well greased 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 a square mold of paper bag paper, clipping the folded corners very ,wel., 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 cu'-s of crumbled cake, half a cup of sufar, a scant cup of rich, new milk, four egss beaten very light and either a large wineglass of sherry or th juice Oi a lemcn. Strew a few sultana- or macaroon crumbs on top, slip in another an-other bag very well greased, seal, and bat'e a slow heat about an hour.- For chocolate puddir.g put a quart of milk in a double boiler with a very little salt, and whe-i it is hot stir into it four ounces of grated chocolate and a large cup of sugar. Mi two table-spoonfuls table-spoonfuls of cornstarch smooth in a little cold milk, add it to the chocolate choco-late mixture, stir very well, then put in the beaten yolks of three eggs, stir hard, flavor with vanilla, pour into a thin mold and cook inside a greased bag for seven to ten minutes. Cut open the bag top, remove it, and cover the pudding with the egg-whites beaten beat-en stiff with half a cup of powdered sugar. Pile them up in th middle, strew lightly with grated chocolate or minced nuts, and set back in the oven till of a light brown. Cook at quick heat, but after putti-g on the meringue reduce heat more than half. Apple tapioca pudding b3kes beautifully beauti-fully in a paper bag. You can use a mold, either tin or paper, or put the cored apples directly in the bottom of the bag, filling the core susces with sugar and butter, then pouring the soaked tapioca over then. Seal and cook slowly after the first three minutes min-utes for twenty-five minutes (Copyright, 1911, by the Associated Literary Press. ) |