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Show HALLOWE'EN" SUGGESTIONS By Mrs. Irene B. Vic.kers The celebration of Hallowe'en began be-gan many, many years . ago, supposedly sup-posedly in Scotland, where everybody believed in witches. The games and tricks that were then played in superstitious su-perstitious seriousness are still played play-ed in make-believe. On this particular partic-ular night witches were supposed to ride over the land and people would gather at one another's houses to cast magic spells to keep them away. This ancient custom still lives in our modern Hallowe'en parties, not the least part of which are the refreshments refresh-ments and decorations. In this connection con-nection the following suggestions, with a few tested recipes, may come in handy: Appropriate Soups Oyster Soup, Lobster Bisque, Boston Bos-ton Baked Bean Soup. The latter is prepared in this way: Cook in a clean, white-lined saucepan, with two cups of boiling water, one quart of cold Boston baked beans, one quart can of tomatoes, toma-toes, one large onion peeled and sliced, three stalks of celery and three or four branches of parsley, half an hour; then press through a sieve; add three tablespoonfuls of tomato catsup, two teaspoonfuls of salt and half a teaspoonful of paprika. papri-ka. Melt one-fourth cup of butter I in a saucepan, add one-fourth cup of I flour and stir until frothy; pour on I one cup of cold water and stir until ! smooth and boiling, then stir into the hot soup. Add more seasoning if needed and serve at once with croutons. Croutons are made by slicing fresh ' bread oae-haif inch in thickness. Then spread with soft butter, cut in cubes, lengths, triangles, circles or any desired shape and toast in a hot oven. For Hallowe'en these may be cut in witch or brownie outlines. Appropriate Sandwiches Bread. White, rye. whole wheat, j graham and Boston Brown with or j without raisins, also hot baking i powder biscuits. Filling. Sardines, plain or with sifted egg yolks;devtled ham, hot or cold; ham and chicken chopped together, to-gether, cold tongue, cream cheese and orange marmalade, peanut butter, but-ter, chopped nuts and grated cheese, preserved strawberries, raspberries J or ginger. J To prepare hot cheese or ham sandwiches make the sandwiches as if they were to be served cold. Dip in beaten egg, to which has been added from one to two times as much milk or water as egg and fry to a jdelicate brown in butter. Another sandwich appropriate for simple Hallowe'en suppers is prepared pre-pared by dipping and frying bread as directed above. Fill two slices with hot, mashed apple sauce and serve with American cheese. Appropriate Salads Potato, cabbage, cabbage and celery, cel-ery, with or without nuts; apple and celery, or apple, celery and dates. ' This appropriate Hallowe'en service ser-vice is known as Harvest Salad Boil a head of cauliflower until done but not to the breaking point, drain and cool. Cut in branches and allow to marinate for an hour in French dressing to which has been added the juice of an onion and a teaspoonful of spiced syrup. Drain, arrange on red beet leaves and cover cov-er with mayonnaise. Appropriate Meats Any form of sausage hot or cold, head cheese; oysters in cocktail, fried or scalloped; lobster, crab and shrimp. Scalloped Oysters. 1 quart oysters, oys-ters, one-half cupful melted butter, two cupfuls stale bread crumbs, one teaspoonful salt, one-half teaspoonful teaspoon-ful pepper, one-third cupful oyster liquor or oyster liquor and milk. Mix the crumbs with the salt, pepper and butter; spread one-third of them on the bottom of a buttered baking dish; put in half of the oysters, oys-ters, drained and rinsed, another layer of crumbs and the rest of the oysters, covering the top with the remaining crumbs. Pour over these the liquid. Bake about twenty minutes min-utes in an oven hot enough to brown the crumbs in that time. Appropriate Desserts Gingerbread; doughnuts, both raised and cake in ordinary shape or fancy twists; cookies; mince and pumpkin pie; fruits, fresh, canned or preserved; nuts, raisins, figs and popcorn buttered or in balls. Doughnuts. One cup of sugar, two tablespoonfuls butter, one-half teaspoonful salt, one-third teaspoonful teaspoon-ful spice (cinnamon, nutmeg or mace), three eggs, one cupful milk, four level teaspoonfuls baking powder pow-der and about five cups flour. Cream the butter, add the sugar gradually and eggs one at a time. Add the salt, spice and baking powder to two cups of flour and add alternately with the milk. Add more flour to make a soft dough. Roll out, shape and fry in hot fat. Potato Doughnuts. Three medium medi-um sized potatoes boiled and mashed mash-ed while hot. To this add one table-spoonful table-spoonful butter, one-half cup sugar, two eggs beaten light, one cup milk, one-half teaspoonful spice, two teaspoonfuls baking powder mixed and sifted with four cups of flour. Add enough more flour to make a soft dough. Gingerbread. Cream together one cup of sugar and six tablespoonfuls table-spoonfuls butter, add one level ta-blespoonful ta-blespoonful ginger and two beaten eggs. Sift three teaspoonfuls baking powder with two cups flour and add alternately with three-fourths of a cup of milk. All brown sugar may be used, or half white and half brown, or half the amount of sugar and an equal amount of molasses. Simple Menus for Hallowe'en Su ppers Sardines Potato salad with sliced beets Boston brown bread and Cream Cheese Sandwiches Hermits Apples Coffee Hot ham sandwiches Doughnuts Coffee Popcorn balls Creamed potatoes on toast Baking powder biscuit Individual pumpkin pies Cheese Coffee Hermits. Cream together one cup Continued on page 3 HAEEOWE'EN CGCESTIONS Continued from page 2 of butter and one and one-half cups of sugar. Add three beaten Sggs, four tablespoonsful milk, one cup of raisins and one teaspoonful baking powder and one of spice sifted with enough flour to roll. Cut with cookie cutter and bake in moderately moderate-ly hot oven. Filling for Pumpkin . Pie. One land one-half cups steamed and ' strained pumpkin, two tablespoons I flour, one cup soft brown sugar, i juice of one lemon, grated rind of one-half a lemon, one tablespoonful ' brandy or not as desired, one-half ; teaspoon each of ginger and salt. , . one-fourth teaspoon of cinnamon. two eggs slightly beaten and one and ! one-half cups milk. Mix the ingre- j ! clients in the order given. |
