Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-10

cook slowly until of the right consistency
to spread. Add finely chopped English wal
nuts and flavor with orange juice. Other
party sandwiches may be made OF
chicken, minced or sliced thin, peanut but
ter a nuts and date mixture, or egg ana
lettuce.
Egg and Lettuce Sandwich. = To make
this pound the yolkS of hard-bOlled eggs
to a paste, season with salt and pepper
| and add enough mayonnaise or French
dressing to stir to a creamy consistency.
If French dressing Is used little sweet
| cream may be added also. Spread the
mixture thin slices of buttered bread.
put crispy lettuce leaf cut in strips on top
| of the paste, sprinkle the chopped white of
| the eggs over the lettuce, add the other
| slice of bread and cut in triangles. Other
dishes suited to chld's party are lemon
| jelly made in individual molds, each mold
| holding in it's clear depths preserved
| cherry, individual charlottes, animal crack
| ers, of course, ice cream in fancy molds,
| little patty pan cakes, fruit or bonbons and
| the birthday cake.
Lemon Jely.-Into a half pint of cold wa
ter break small stick of cinnamon. add
half box of gelatine and soak for an hour
Then add cup and a half of sugar, the
juice of two or three lemons. dependent
upon their size, and pint and a halt OF
boiling water. Stir until thoroughly DIS
solved then strain into pitcher. Have in
readiness many egg cups or small tea
cups as there will be guests, rinse each in
cold water and fill half full of the liquid. Set
IN cool place TO narOen. w men llle l!llh-
ture stiffens put big red cherry in the CEN
ter of the jelly and then pour on more OF
the liquid jelly from the pitcher, which has
been kept in warm place to prevent It's
growing stiff, until needed. Set away again
to harden. When ready to serve slip
sharp-bladed knife around the edges of
each mold and turn out on pretty lndl-
vidual plate or saucer. Whipped cream
may be poured around the mold if pre-
ferred. Another pretty way of serving the
jelly is to let it form in square dish like a
biscuit tin, using cherries with it or not, &C
cording to circumstances. When ready 10
serve cut in diamonds and pile lightly in
orange baskets or sauce dishes. In making
the orange baskets outline the notched, top
and the handle with sharp knife before
the skin is cut through. For part of the
cutting scissors will be found easier than
knife. If not wanted for immediate use
put the basket in water in a cool place.
Peach Charlotte.-Cover a half package of
gelatine with cold water; let it stand for
twenty minutes. then heat over the tea ket
tie until it dissolves. just that and no more.
Then remove. Whip quart of cream to a
stiff broth, keeping the pan of cream in
larger pan of cracked ice during the whip
ping. When very stiff sift into 1t half
pound of powdered sugar, add the dissolved
gelatine, teaspoonful of vanilla and half
teaspoon of orange This is the critical
time. for the beating must be continuous to
prevent the gelatine settling to the bottom.
If it begins to harden on the bottom lift he
pan from the ice a few moments. Then stir
in a half pint can of solid peaches, cut in
bits and stir vigorously until stiff light and
porous. Have in readiness half pound of
ladyfingers cut in halves. Put a spoonful
of the charlotte on a small plate ano press
a lady-f finger on each siue. This will serve
twenty children and may be used in place
of ice cream. Pineapple a mixture of
pineapple and cherries may be used instead
of peaches.
Patty Pan Cakes-Little patty pan cakes
with a surprise" tucked in their fragrant
depths are always in order and always
highly appreciated. For the surprise buy
as many tiny china dolls or cats as children
are expected. They do not usually cost
more than 10 or - cents a dozen. Wash
well, dry thoroughly and lay aside until
needed Rub a half cup of butter in
warm bowl with wooden spoon. Add two
cups of sugar and stir until creamy. Beat
the yolks of four eggs until lemon colored
and thick and add to the butter. Put in a
teaspoonful of vanilla. Sift together three
cups of pastry flour and three teaspoonfuls
of baking powder. Beat the whites of the
four eggs stiff and dry and let them stand
while you add the sifted -four and a cupful
of milk alternately, in small quantities, to
the butter and sugar mixture. Lastly, add
the whites of the eggs and beat vigorously
until fine grained. Grease the patty tins
and fill with the cake mixture. Roll the
dolls in flour, then stand up in the cake
batter, leaving the head on top like raisin.
Bake in steady oven about twenty-five
minutes. When cold, frost and carefully
set aside. When these cakes are served the
one who is presiding at the feast must keep
watch that the first child to try the little
cakes does not bite too vigorously. AS soon
as the first surprise" is discovered there
will be no need of cautioning the other
children to go slowly, for each one will
nibble most delcately around his treasure
trove for fear of injuring it. 1 have at
tended to the baking of these cakes times
without number for various juvenile func-
tons, and have invariably found them
source of the greatest. delight, while the
little china figures serve as much-appreci-
ated pocket pieces for days to come
The birthday cake is naturally the crown
ing glory of the feast and is honored with
the most conspicuous place the table.
The nature of the cake is secondary to its
ornamentation. 1t must be round. well
frosted with due regard to its decorative
effect, and garlanded with green or flowers.
Colored candles in the little tin holders
that come especially for them should be
arranged about the cake corresponding in
number to the child's years.
After the cake is baked and thoroughly
cooled give it a coat of plain icing. Then,
with a little funnel made of stiff white
writing paper, press either white or col
ored icing through, making any pattern de-
sired Sometimes colored candles are used
to outline the child'S name or the year.
When all is finished put pretty lace paper
under the cake and give it the place of
honor on the table.
Many mothers think it a good plan TO
leave the cake until the children are ready
to go home, when the little host may cut
it and give each guest neatly wrapped
piece to carry home as souvenir. In this
case a sheet of oiled paper and some of the
dainty little bride boxes add much to Its
face value.
While children enjoy having their birth
days remembered and made much of, "old
folks are often still more appreciative of
kindly thought in this direction. For such
the following suggestion, which has been
tried and proved most successful, is passed
on Sheets of paper of uniform size were
sent out to various friends and acquaint-
ances with the request that they write
thereon some sentiment appropriate to the