The Minneapolis journal., 1901-10-03

bread can be in white and brown, cut in
slices and arranged around bread board, one
darlkslice and one light one. Children have
been trained to eat brown bread, and not
infrequently they prefer it to white bread. 1t
should be lightly buttered before being placed
upon the bread board. In buttering, the knife
should be pressed hard upon the bread to
force the butter in, so that the slices are
not sticky.
BY way Of meat the children will want
something that can be easily carved. Why
not, then, a mold OF pressed chicken? The
chicken may be cut rather fine, or even
chopped, before pressing, so that when it
comes out of the mold it will keep in shape
well, yet be ready to crumble at touch of
the fork 1t should be dressed with parsley
and a rose should be placed on top of it if
it be a rose supper.
Sandwiches are such a necessary part Of
every feast that it will not do to omit them
from the child's repast They can be cut
from bread that is sliced not too thin and
rolled. This makes a very neat sandwich.
The bread should be buttered and spread with
jelly. 1t may then be rolled and pressed into
shape. Jelly sandwiches made in this way
are very popular with the young people and
are quite harmless.
At childs party one Of the most attractive
points is found in the setting forth of dishes
that can be eaten freely and without admoni-
tion. Each dish should be studied with care,
and nothing should be set upon the table
that will injure a child, eaten matter how
generously. The small boy who desires six
small jelly sandwiches should be allowed to
eat them, and the little girl who wishes three
helpings of pressed chicken should be graft
fed in her desire. Use nothing in the ingre-
dents that can make the child ILL.,
After the bread and butter, the sandwiches
and the cold chicken, and the relishes and
small dishes, such as olives and perhaps, the
tiniest Of green onions, comes the dessert,
which should begin with something plain and
conclude with the big cake with its flaming
candles.
A popcorn pudding is an excellent dish to
lead to the dessert. 1t is quite harmless and
very toothsome. Let It be dressed with whole
popped corn on top, and serve with it pow
dered sugar, il the children desire a sweeter
pudding. Cream can also accompany it,
though it is much better to make the pudding
sweet enough and moist enough to require
nothing more The pudding dish, which Is
necessarily freproof one, can be set inside
a fancy dish before being brought to the
table.
To drink the children will have plenty of
cold water, we'll chilled but without ice in
the glasses. Let them now have lemonade,
in which pink berry has been mashed, and
on top of the lemonade let a few cherries,
cut in halves, and slice or two Of orange,
float Cut fruit up in small sections and set
it drifting upon the top OF each glass and
your small guests will enjoy it thousand
times more.
Graham crackers, served in a silver cake
dish, can be passed with the pudding and
the children will have a very palatable course.
Finally come the molds of cornstarch pud-
ding; and with them there is the ceremony
Of cutting the big cake. If the cake be very
plainly made, and the children still show
some zest in eating, the slices can be large.
They should be cut in triangular form, like
a section Of pie, with the point coming in
the rich center Of the cake.
The child's party consists largely OF the
supper, as the enjoyment centers and eli
makes in something to eat. The feast should,
therefore, be served early in the course Of
events, and the games should coma after
ward If the guests be invited for o'clock
the supper should be served not later than
g. and it Is a good plan to have it come at
$50. With the small guests, as with those
of older growth, it is a bad quarter Of an
hour just before the feast is served.
Rolled Sandwiches-Cut thin slices from
fresh bread, whuch must be buttered and the
crust removed before cutting. Spread with
whatever filing is desired and roll tightly,
laying one roll against the other, in damp
towel. When all are finished tie the towel
securely so as to retain the shape.
Pressed Chicken-ROil two small chickens
in water enough to cover them, until the
meat slips from the bones. Add enc sliced
onion, twelve peppercorns, two celery stalks
and punch of parsley. When tender remove
the chicken and strain the liquor. Boil II
down to one pint. Remove the meat from
the bones, separating the skin and the gristle.
Place two tablespoonfuls Of gelatine, dis
solved in a little water, in the hot liquor
season 1t with salt and pepper. Pack the
chicken In a loaf pan, placing in enough OF
the liquor to moisten the meat thoroughly
When cold unmound and ganish with parsley.
Birthday Cake-MaRe a. fruit or plain loaf
cake. Bake in a circular loaf tin. When
cool, ice with white frosting, placing paste
garlands (which can be bought at a con-
fectioner's) on the top and sides while the
icing is soft. Arrange tinted candles in COLI