Mrs. Wilson's Cook Book Part 79

Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.

HALLOWE'EN

On Hallowe'en the good fairies are permitted to make themselves visible to their many friends--so the traditions of Ireland tell us.

And the little ones, as they are called by the romantic fun-loving Irish nation, play a great many tricks this night on their enemies and they reward their true friends with many blessings.

It is truly a wonderful night for the romantic maiden to delve into the future and find, or try to find, her luck when seeking for the knowledge of her future life partner. In those good old days of long ago, the lad and la.s.sie spent a pleasant evening trying all the lucky spells to insure them success in their love affairs for the coming year.

And in the midst of much hilarity many games are played; there are bobbing and ducking for apples, spinning the plate, post-office, heavy, heavy, what hangs over and forfeits. These were some of the old-fashioned ways the boys and girls of yesteryear pa.s.sed a happy evening.

Other old legends told that this one night in the year the spooks or ghosts were permitted to roam the earth, so that, to escape their notice, all must go masked--hence our young folk disguised themselves and wandered forth from house to house, seeking entertainment; for many informal parties were held on this eve and no one was refused admission; each visitor was treated to apples and nuts and then he wandered on his way.

Let your young folk entertain their friends with a good old-fashioned Hallowe'en party; let them play the old games of long ago, and then close to the magic hour of midnight serve a real old-fashioned Hallowe'en supper.

SOME SUGGESTIVE MENUS

No. 1.

Cider Salted Nuts Olives Sardines and Potato Salad Jack o' Lantern Cakes Coffee

No. 2.

Cider Cup Radishes Celery Gloucester Cod a la King Cheese Sandwiches Fruit Cakes Coffee Nuts Raisins Apples

No. 3.

Celery Salted Nuts Baked Virginia Ham Potato and Pepper Salad Rolls b.u.t.ter Ice Cream Coffee

No. 4.

Radishes Home-made Pickles Fried Oysters Potato and Celery Salad Rolls and b.u.t.ter Fruit Ginger Bread Coffee

Have corn husks and pumpkins for the decorations; use autumn leaves, strung together, for wall decorations. Cover the table with a silence cloth and then with linen table cloth, and place in the centre of the table a new wooden pail filled with cider. Bank the sides of the pail with corn husk, golden ears of corn and autumn leaves.

Now wire the handle so that it will be in an upright position. Wrap the handle with yellow tissue paper and fasten a small jack o'lantern made from a small pumpkin to the handle, so that it will hang in the well of the bucket. Arrange the table in the usual manner. Serve the cider from this well during the supper.

Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and set bowls in the pumpkins to hold the radishes, pickle and sandwiches, sugar, etc., and make tiny pumpkins from the yellow crepe paper, filling them with hard candies for souvenirs.

HOW TO MAKE THE CIDER CUP

Place in a large bowl some crushed ice and

One gallon of cider, Three bananas, cut into thin slices, Two oranges, cut into thin slices, Three baked apples, cut into bits.

Mix and then serve.

SARDINE AND POTATO SALAD

(Twenty-five Persons)

Wash and then cook eight pounds of potatoes until tender and then, when cool, peel and cut into thin slices into a large mixing bowl. Now add

One cup of finely chopped onions, One-half cup of finely chopped parsley, One cup of finely chopped green peppers, Two cups of finely chopped celery, Two cups of mayonnaise or cooked dressing, One-half cup of vinegar, One tablespoon of salt, One teaspoon of pepper, One and one-half teaspoons of mustard.

Toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest. Mould it into a cone and then lay four sardines, tail end up, against the salad. Garnish with finely chopped parsley and serve.

JACK O' LANTERN CAKES

Bake a sponge cake in individual or m.u.f.fin pans and then ice with chocolate water icing and make the lantern face with white icing.

GLOUCESTER COD A LA KING

(Twelve Persons)

Select a three-pound piece of boneless salt cod from the center cut; soak for three hours and then place in a piece of cheese-cloth and tie loosely, plunge into boiling water and boil for thirty minutes. Drain.

Place two quarts of milk in a saucepan and add one and one-half cups of flour. Stir with a wire spoon to dissolve the flour and then bring to a boil and cook slowly for ten minutes. Now add

Two well beaten eggs, The prepared fish, broken into flakes with a fork, Juice of one lemon, Two green peppers, cut into pieces and parboiled, One tablespoon of grated onion, One teaspoon of paprika.

Heat slowly until very hot and then serve on toast.

FRUIT CAKE

Place in a mixing bowl

Two and one-half cups of syrup, One cup of shortening.

Cream well and then add

Eight cups of flour, Four level tablespoons of baking powder, One cup of milk, One-half cup of cocoa, One tablespoon of cinnamon, One teaspoon of cloves, One teaspoon of allspice, Two eggs, Two cups of finely-chopped peanuts.

Beat to mix thoroughly and then grease and flour a baking pan and turn in the batter. Place the raisins one at a time on the top of the batter and gently press them into the dough. Bake for fifty minutes in a slow oven. Cool and then ice and decorate with Hallowe'en figures and then cut into blocks.

FALL MENU

BREAKFAST

Grapes Cereal and Cream Fried b.u.t.terfish, Creole Hashed Brown Potatoes Water-cress Rolls Coffee