Standard Paper-Bag Cookery

Mrs. Kelder's Loaf Cake.— Beat to a cream one and one-half cupfuls sugar and one-half cupful of butter. Add the yolks of three eggs beaten until light and thin. Add two and one-half cupfuls flour measured after sifting with two heaping teaspoonfuls of baking powder. Lastly fold in the stiffly whipped whites of three eggs and flavor to taste. Put in light tin, set in paper bag. Seal and bake thirty-five minutes. Hickory Nut Macaroons.— To one whole egg beaten light, add one cup sugar and beat well. Add two tablespoonfuls flour and one cup nut meats and lastly fold in the stiffly whipped whites of three eggs. Drop by spoonsfuls into a well greased bag and bake in a moderate oven ten or twelve minutes. Walnut Macaroons. — One and one-half cupfuls of sugar, one-third cup of butter, three eggs, three cups of flour, one teaspoonful of soda, dissolved in water, one teaspoonful of cloves, one teaspoonful of cinnamon, one cup of English walnut meats, one cup of chopped dates. Do not roll the mixture as in ordinary cookies, but drop into a greased bag with a spoon. Seal and bake slowly for thirty minutes. Maple Sugar Cake.— Add to one cup maple syrup one beaten egg, a pinch of salt, one cup of thick, sour cream, into which has been stirred a teaspoonful (scant) of soda, a teaspoonful of ginger and flour to make a thin batter. Bake in a bag and cut in squares. Molasses Coffee Cake. — Then right here let me give you a recipe for a fruit cake or gingerbread with fruit as you may elect to call it. Cream together one cupful of sugar and three-fourths cup of butter. Add one cupful black molasses, one cupful strong coffee with a teaspoonful of soda dissolved in it, four beaten eggs, one teaspoonful each cinnamon and nutmeg,three-fourths teaspoonful cloves, one half pound shredded citron and three cupfuls sifted flour. Do not beat longer than necessary. Put in tin, then in bag, and bake in a slow oven. Nut Cake. — To make a light, delicious cake, cream together one cup of sugar and five tablespoons of melted butter. Into this beat two well beaten eggs, a pinch of salt and a cup of milk. Stir into this two heaping cupfuls of flour, sifted with two heaping teaspoonfuls of baking powder. After this is well beaten, stir in three-quarters of a cup of chopped walnuts. Bake in square cake tin in bag. Ice when cold with plain pulverized sugar icing. Cut in squares, placing a piece of walnut meat on each square. Oatmeal Cakes.— Beat to a cream three-fourths cupful vegetable shortening or butter and a cupful and a half of brown sugar. Dissolve one teaspoonful of soda in one cupful of boiling water and add to butter and sugar mixture. Mix together two cupfuls of dry oatmeal, two cupfuls of flour and a half teaspoonful of salt and add to the other ingredients. Flavor to taste. Lastly add two well beaten eggs and drop from spoon into greased bag or flat tin and place in bag. Seal and bake in moderate oven about fifteen minutes.