OCR Text |
Show tuf Jlynn CUamleii aeajsoaentavem' -w-fff m v.- we wiyv,'(s.v, ,vvv-v-v. aaajBpaBBaBjaBBaxqi HERE'S TO BUTTERY FINGERS AND A TAFFY PULL (See Recipes Below) CHILDREN'S DELIGHT . If you want your children and their friends to give you a rating . . of "super," then J give Just one par- ""TjitsW ty for children I alone, and make ya-j n that party a good, old-fashioned taf- ySSrV. fy pul1' Think rkrtj' back a moment J r and remember e how you looked forward to a taffy pull Just as much as going to a circus. This party is exciting fun because the children have a chance to help in the making of refreshments. Yes, pulling taffy with their fingers all buttered, and watching the dark candy mixture get lighter and lighter light-er each time it's pulled. They'll like this too, because a taffy pull isn't a fussy party. When you send out the invitations, let the mothers know it's a taffy party so the children will be dressed accordingly. Unlike many foods which are iron sources, molasses when cooked does not lose its iron content. If possible use a candy thermometer thermom-eter to test the candy so it will be cooked just right neither too stiff nor too messy to handle. When the candy is cool enough, cut it just Uie right size for small hands. The piece should be large enough to work on, but not too large. When the piece is light tan and very stiff, pull into a long strip and cut. Molasses Taffy. 2 cups pure New Orleans molasses 1 cup granulated sugar 2 tablespoons butter 1 tablespoon vinegar Vi teaspoon vanilla, if desired Vi cup water Cook the molasses, sugar and water wa-ter in a heavy kettle slowly until the mixture reaches 260 degrees or until a little of the mixture dropped in cold water becomes brittle. Stir a little during the latter part of the boiling to prevent burning; pour into a buttered pan. When cool enough to handle, cut in pieces and pull until un-til light and stiff. Butter the hands before pulling: Refreshments can be simple for a taffy party, for children will be so excited about the taffy, they won't ' give their best at- BY tention to elabo- CSJ rate dishes. As- V-f-j sorted sand- MJ ( wiches will fill J the bill perfectly rv- f-AS and a hot choco- ' ' late milk drink will take care of their keen, lusty appetites. As dessert des-sert you might have simple cupcakes cup-cakes iced with pink and chocolate icing, fruit, and of course, the taffy. If you'd rather give them a hot dish in place of the sandwiches, here's a simple but elegant one: Millionaire Gold. (Serves 8) 2 egg yolks cup flour V teaspoon mustard IVi teaspoons salt 3 cups milk Vi pound American cheese 1 teaspoon Worcestershire sauce 1 pound mushrooms Tins WEEK'S MENU Chop Suey, Rice or Noodles Bean Sprouts Apricot-Cream Cheese Salad Bran Bread Orange Chiffon Pie Tea Coffee Milk Recipe Given 4 tablespoons butter 8 slices buttered toast 16 slices crisp bacon Beat egg yolks, add flour, mus-tard, mus-tard, salt and paprika. Mix well. Add Vi cup milk gradually and stir until smooth. Put mixture in double dou-ble boiler, add rest of milk, and cheese, cubed. Cook until thick, add Worcestershire sauce. Wash, slice, and saute mushrooms, slowly. Place mushrooms on toast and pour cheese mixture over them. Garnish with bacon. Although the taffy pull will be the main event of the party be sure to have games planned to fill out the evening. Quiz games are popular and lists for these can be made up beforehand be-forehand using questions on slogans, famous personalities, historical events, interesting facts, and riddles rid-dles as questions. Children will want some lively fun too, and for this you can have a sack race. The leaders of two lines of players are given two large paper pa-per sacks. They place the sacks on their feet and at a signal run to the opposite goal and back, take off the sack and give it to the person next to them. The object is to see which line finishes first. Speaking of children, are you having hav-ing a time with their school lunches? Variety is the big problem for packing a complete meal in one small box is hard to vary and does-n't does-n't have as many j possibilities as .arA o the table at home. Having at least one hot food Cir', helps loads, and ""taw-vTy put this in the JyX" '- j thermos bottle, lr' r'''J You can have (11 cream soups, vegetable soups, then again hot milk drinks for variety. Sandwiches are a standby, but don't get Into a rut with these. Don't have soggy fillings. Wrap each one separately in wax paper. Favorite fillings include: Peanut butter and jelly Chopped meat mixed with mayonnaise may-onnaise and relish Chopped hard-cooked eggs with bacon Cheese and luncheon meats Vegetable salad sandwiches Flaked fish with celery, lettuce Chopped figs or dates, nuts. moistened with orange juice Color peps up the lunch box, so occasionally pack a salad in a paper pa-per container. Use fresh fruits often, of-ten, or canned ones also, packed in small glass or paper containers. Cornstarch puddings are attractive and nourishing, and simple cookies wrapped in wax paper will bring cheers from any child. Economy is highlighted these days, but it needn't be dull if you use attractively garnished platters. Chop Suey or Chow Mein. (Serves 6) cup butter or shortening 2 cups cooked meat, cut in strips IVi cups onions, cut fine 1 teaspoon salt Vi teaspoon pepper 1 can bean sprouts, drained 2y cups celery, cut fine 1 cup hot water For thickening and flavoring: Vi cup cold water 2 tablespoons cornstarch 1 tablespoon soy sauce 1 teaspoon sugar Melt butter, add onions, fry for 3 minutes. Add celery, salt, pepper, hot water, cover and cook for S minutes. min-utes. Add bean sprouts and meat, mix and bring to a boil. Combine thickening and flavoring ingredients, add to first mixture. Cook S minutes. min-utes. Serve hot with Chinese noodles noo-dles for Chow Mein, or with steaming steam-ing rice for Chop suey. Garnish platter with thin strips of fried egg and green onions if desired. (Released by Western Newspaper Union.) |