Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-12-14
THE HOUSEHOLD



When deciding on bill Of fare for chill.
drens parties it is important to select such
dishes ~ are good and attractive. and yet 80
simple that a sleepless night and consequent
crossness will not be sure TO follow in the wake
Of the party. The substantial part Of the
feast may consist of sandwiches, Jelly, witch.
rings and rusk, made according to the follow
ing recipes
Sandwiches Prepare dough as for light
rolls, and when il is ready TO work into cakes
roll it out in sheets not over quarter Of an
inch thick place two sheets together, having
first rubbed well with melted butter the sides
that go together cut into small cakes, let
them rise, and bake. When cool, pull them
apart and fill with finely. chopped ham.
Jelly Pour over one package Of gelatine
cupful Of cold water after it has stood half
an hour, add one quart Of boiling water and
stir until the gelstne is dissolved before it is
cold add two cupfuls Of sugar and the juice
Of six oranges strain through a muslin bag,
and pour into little tumblers about two inches
deep As the Jelly hardens enough to keep
them from sinking to the bottom, drop into
each tumbler two raisins or two white candy
drops VIXEN cold, turn out on small fancy
plates one form for each guest
Witcd-R iHg8-Beat three eggs light add
three teaspoonfuls of sugar, one Of salt. and
the juice of one lemon add sufficient -four to
make a stiff batter, roll out into very thin
sheets, and cut into strips ! 4 inches wide and
inches long cut each strip several times
lengthwise to within half an inch Of the ends
then Join the ends together to make ring
and drop for a minute into a deep kettle full
Of boiling lard but do not LET them brown.
On removing them from the lard, dust over
with sugar and pile on plates.
I1glsJ -Regervp fhraa uinfu oF 3orvb f,o,r
rolls, and add one egg and two tablespoonful
of sugar. As soon as light, divide the dough
into three equal-sized pieces take one, roll
into sheet about quarter of an inch thick
rub the top with melted butter, moisten with
milk, and sprinkle lightly with cinnamon and
sugar roll up tightly, cut of in rounds not
more than three-quarters of an inch thick,
and put into pan to rise When baked they
should not be more than half the size of an
ordinary biscuit.
Let the cake be abundant, but free from
excessive richness and splicing The large
loaf, which holds the position Of honor at the
head of the table, may be made from this
recipe;
Loaf Cake. Two cups Of sugar quarter
Of q cupful Of butter, one cup Of sweet milk.
the whites Of six eggs four cups Of -four,
and three teaspoonfuls Of baking pow
der. Frost thiokly over the top and sides,
and ornament the top with a wreath Of non
descript flowers made out Of bright colored
little caraway comhts.
SRotrbaliS Two cups Of pulverized sugar.
two cups of -four six eggs Que teaspoonful
OF baklng-powder one-quarter of IA cupful of
cold water Bake in patty pans and frost all
over. First spread the frosting on the top
then, after that has become hard. cover the
rest of the cake.
Daisy Cakes Make a batter like the recipe
given TOR loaf cake, and bake in patty pans.
Take out little of the frosting into dish by
itself, and color it yellow by adding some of
the yolk of the egg. "A space the size of a
nickel in the centre Of each little cake is COW
cred with yellow frosting, and from this cen
tire petals of white frosting go out to the edge
Of the cake. The frostug must be made very
stiff, and the cakes must be cold before it is
put on, or it will run together
FdHcies.-Two cups of sugar, half a cup of
butter, one egg and the white Of another, two
teaspoonfuls of baking powder, half cup of
milk, and sufficient -four to make q medium
stiff dough. Roll thin, and cut out in the
shape OF hearts rings stars, crescents, etc.
These require but little icing which should be
coiored brown with grated chocolate and put
on in curls, waves, drops lines or points. as
best suits the shape Of the cake.
A pretty dish, and grand favorite with
the children is made in this way To one
quart of milk add two teaspoonfuls Of sugar.
and set over the fire to boil when it boils d.
vide it into three pans, leaving one white. in
to the second stirring enough grated choco-
late to make 1t o dark brown, coloring the
third yellow with the yolk of one egg Add
tablespoonful of cornstarch mixed with a
little cold milk to each pan of milk stir until
1t boils thick, and then with 1t fill egg-shell-
two-thlrds full keeping each color separate.
and set away to cool. By using little care
to break them near one end, one may easily
secure shells for this purpose when making
cake As soon as the contents are hard
break of the shells and lay the shapes on a
platter. Make more blanc mango, using two
quarts of milk and eight teAspooufuls of su-
gar, and divide into three pane, leaving one
white, coloring the second yellow with the
yolks OF three eggs, and the third pink with
beet juice. Have ready number of small
cups, with teaspoonful of cold water in the
bottom to prevent the blanc-mange from
sticking Mix eight tablespoonfuls of corn
starch with little cold milk. and add one
third of the mixture to one of the pans of milk
when 1t boils as soon as it thickens remove
from the FIRE, drop spoonful into q cup, set
one OF the shell shapes in the centre and fill
up around the sides and over the top. so as to
completely cover it. Proceed in the same
way with the remaining two-thirds of corn
starch and two pans Of milk, with the white
blanc-mange using yellow, brown and pink
centres, with the yellow white and brown
centres, and with the pink, white, yellow and
brown centres.
lce-cream is served last, and with it the
grapes which form the pretty centre piece for
the table-nuts, raisins and oranges being
purposely left out There should be a good
supply Of lemonade, served in small tumbers
with slice of lemon in each.
Let the table be made bright with flowers.
arranged IN low, shallow dishes, and if posi-
BILE place button-hole bouquet at the plate
Of each little guest -Harpe7's Bazar.