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Show tf0VSgtl0lD f I A S 0 So $ $ lydunn Cmmhhsi Pineapple Punch Pleases at Parties j (Set Recipes Below) Entertaining at Showers HAVING A PARTY for a bride-to-be? Or, is there a baby shower on your calendar for a close friend? These occasions, which are really very simple affairs, often put a LYNN CHAMBFRS' SHOWER PARTY Molded Cherry-Pineapple Salad Heart-Shaped Bread and Butter Sandwiches Salted Nuts Colored Mints Spiced Pineapple Punch Hawaiian Pastries Fudge Sprit Recipes Given ing, water; cool. Sift together flour and salt; set aside. Blend the shortening short-ening with the sugar. Add the egg; hostess to the real test: she has to greet a number of people peo-ple and make everyone at home; at the same time, she must serve foods nicely. beat well. Add the milk alternately with the sifted dry ingredients. Mix in the chocolate. Put through a cookie press onto an ungreased cookie sheet. Bake in a moderately hot (400) oven for 8 to 10 minutes. Chocolate Drop Cookies (Makes 3 dozen) 1 package semi-sweet chocolate Vt cup sweetened condensed milk 1 teaspoon vanilla 1 cup nutmeata M teaspoon salt Melt the semi-sweet chocolate over hot, not boiling, water. Add the milk and vanilla, and stir until thick. Add the nutmeats and salt. Blend well and drop by teaspoon-fuls teaspoon-fuls on a greased cookie sheet. Bake in a moderate (350) oven for 10 to 12 minutes. Buttercup Cupcakes (Makes 9 cakes) cap butter 2 tablespoons grated orange peel 4 cup sugar 1 egg 1H cups cake floor 4 teaspoon salt 2 teaspoons baking powdei cup milk H cup orange Juice Thoroughly cream butter, orange peel and sugar. Add egg and beat thoroughly. Add sifted dry ingredients ingredi-ents alternately with milk and orange juice. Fill greased cupcake pans half full. Bake in a moderate (350') oven for 15 minutes. When cool, frost with: Orange Frosting; Vi cups confectioners' sugar 2 tablespoons cream 2 tablespoons orange Juice 1-2 tablespoons grated orange It isn't such a big order if you've planned your food well and prepared it all in advance. This frees you for that important job of hostessing, hostess-ing, greeting at the door as well as mingling with your guests. The food should be ail ready to serve, except for bringing in on trays. The table can be set in advance, ad-vance, except for the food, since buffet style is a good casual way of doing this type of party. If you're serving a fruit punch, this can be all set, too, in a large bowl, chilling in ice. SANDWICHES, cakes and cookies, all go well with the punch, and may be made in advance. Select a colorful color-ful punch with fruit flavors which will appeal to your guests: Spiced Pineapple Punch (Makes 2 quarts) M cup sugar IM cups water 4 sticks cinnamon 12 whole cloves 1 Urge (46-ounce) can pineapple pine-apple Juice 1 cups orange Juice H cup lemon juice Simmer first four Ingredients about 30 minutes. Strain and add to fruit juices. Chill. Pour over ice just before serving. EXTRA interest can be added to the punch bowl, or to the glasses In which you place the punch if you do not have the bowl, by serving serv-ing with pineapple cubes. Just fill the refrigerator ice cube tray with pineapple juice, or a combination of citrus juices with a maraschino cherry in each cube, and freeze until firm. For a colorful punch cup garnish, spear two pineapple chunks on a toothpick with a maraschino cherry in-between. Cut a little slit in the cherry and fit it over the rim of the punch glass. 'Hawaiian Pastries First make a cardboard pineapple pine-apple pattern, then cut around it on rich pastry rolled about Vs inch thick. Sprinkle the tops of the tiny 0 p i n e a p pie designs de-signs generously with a mixture of sugar and cinnamon. cin-namon. Place on a cookie sheet and bake in a very hot (450') peel Yellow food coloring Blend together Ingredients In order or-der given. Add Just enough yellow food coloring to give an attractive tint. Beat until mixture has a spreading consistency. A feather-like cake with a delightful de-lightful flavor and texture is this novel sponge bj5 cake that goes jTf f nicely with a party punch. It Yj(fim- may be frosted y$ffirT witn a boIled P-QLJ Icing, cream cheese or butter ' frosting. Garnish with whole nutmeats. Applesauce Sponge Cake (Makes 1 9-Inch tube cake) S eggs 1 cup sugar cup hot applesauce 1 cups cake flour !i teaspoon salt 1 teaspoon baking powder H teaspoon soda 1 teaspoon nutmeg H teaspoon cinnamon Beat eggs until light and thick. Add sugar gradually and beat until sugar is dissolved. Add applesauce and beat well. Add dry ingredients which have been sifted four times. Beat until smooth. Bake in an ungreased un-greased 9-inch tube pan in a slow (325) oven for 55 minutes. oven tor about 10 minutes. IF YOU LIKE to serve small cakes or cookies with the punch, here are two taste-tempting suggestions sugges-tions which are certain to agree with the taste of shower guests: Fudge Sprits (Makes 3M doiens) 1 package semi-sweet chocolate 2 cups sifted cake flour teaspoon salt Yt cup shortening cup sugar 1 g , t tablespoons milk Melt chocolate over hot, not boll- |