Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-19
CH|LDREA'S PARTIES
Good Dishes for Juvenile Dr.
gestions.
ALL TASTE WE'LL, TOO
NEW AND TOoTHSoME SAND
WITCHES AND CAKES.
Candied Fruit Decorations and Pretty
Ways Of Serving
Ices.
LII TASTE WE'LL, TOO

It goes without saying that elaborate
dishes have no room at child's party.
Everything should be dainty and attractive.
but not so rich as to leave an aftermath
Of midnight pains in its wake. The sue
cess Of the affair depends largely upon
small. ingenious devices.
An appropriate menu for this season
might run as follows:
Hot Bouillon in Cups. with Animal Crackers
Assorted Sandwiches.
Currant Tarts. Stuffed Dates.
Patty-pan Cakes.
Angel Food Ice Cream.
Fruit Bonbons.
Bouiuon.-This should be made the day
before the party Get six pounds OF lean
beef from the middle Of the round or Shoul-
der, three pounds OF bones and TWO can
feet. Have the butcher split the bones and
cut the feet and meat in small pieces
Put two tablespoonfuls Of butter In fry
ing pan or the bottom OF the soup Kettle
and brown the feet and meat in 1t. Be very
careful that 1t does not burn. Add TWO
quarts Of water, two small French carrots
or two slices Of winter carrots, two small
onions. one leek. a stalk OF celery, all cut
in small pieces, with half blade or mace.
six pepper corns, two cloves, an men or
stick cinnamon and a bunch OF soup herbs
composed Of two sprays Of parsley, spr1g
Of summer savory and one OF thyme ana
half bay leaf Simmer on the back OF
the range for seven hours. taking care that
II never comes to a rapid boil. At the end
Of this time skim off whatever tat may
be on top and strain through . coarse nap
kin.
Set in a cool place uncovered until It gets
quite cold. The next day remove the
grease, which will have hardened into
solid cake When ready to use heat, sea-
son with salt and pepper and II not dark
enough in color add teaspoonful OF katch-
en- bouquet Serve in little cups not more
than half filed for the children, and pass
the animal crackers with 1t.
Biscuit and Honey sandwiches.-Make a
goodly number of little baking powder bis
cult, cutting them out with the top Of tea
canister While still warm, break open,
spread lightly with butter and put the tin
lest bit of strained honey in each, taking
care that it does not come near enough to
the edge to get the fingers sticky. Press the
top and bottom Of the biscuit close together.
Grated maple sugar may take the place OF
the honey.
Chicken sandwich-Chop cold chicken
very fine, salt and pepper to taste, and
moisten with some of the stock In which 1t
was cooked Spread between thin slices Of
buttered white bread.
Nut sandwiches.-These are easy to pre-
pare and possess the additional merit of not
getting the children's fingers sticky or
greasy You can buy the nut butter already
prepared or chop the nuts yourself The
easiest way Is to run them through the
meat chopper. Any kind of nuts may be
used, alone or mixed. Salt lightly. moisten
with cream, melted butter or mayonnaise
and spread between slices of white, whole
wheat or graham bread. whenever kind
of bread Is used, it must be moist, cut thin
and freed from crusts. Then cut In small
diamonds or triangles
Fig Rolls-scrape out the soft portion Of
as many figs as are needed, rejecting the
skins. Rub this to a paste and moisten
with a little lemon Juice or currant jelly.
Butter either white or brown bread. cutting
the slices as thin as possible. Remove the
crusts, spread with the paste and roll care
fully Press for a moment until there is
no danger Of the roll opening, then tie with
narrow baby ribbon of any color. Chopped
preserves or jam may be used instead of
the fig.
Cheese and Olive Sandwiches.-Stone and
chop ripe or green olives fine, and beat into
a cream cheese. Add sweet cream and salt
and paprika to season. Spread on thin
slices of white or brown bread and press
together. One pint of any chopped filling
will make twenty-five sandwiches.
Currant Tarts.-Make some good puff or
plain pie crust and cut in rounds with
cooky cutter. In half of these rounds make
thre6 small circular IOicS, dDOuL Tic SlZc
of the top Of an open thimble. Bake in
dripping pan. taking care that they do not
crowd. Just before the party. put spoon
full of red currant jelly on the plain crusts
and cover with the thimble-holed ones.
Press gently together, so that the jelly
comes up to the tops of the boles.
Stuffed Dates-Steam the dates until
plump. With sharp penknife make an
incision in one side, take out the stone and
Ali the cavity with nut meats, whole or
chopped, and little preserved ginger, or
maple or chocolate fudge
Patty-pan Cakes-Rub to a cream three
fourths of a cup of butter and two cupfuls
of sugar. Add the yolks of four eggs beat
en- until very light, saltspoonful of mace
and a teaspoonful of vanilla. Beat the
whites Of the four eggs until stiff and dry,
and let them stand while you add alternate
ly and little by little to the mixture one
cup of milk and three cups of pastry -four
thoroughly sifted with a teaspoonful of
cream of tartar and a half teaspoonfu1 Of
soda. Beat well, then add the whites This
makes about forty of the small patty tins.
When cold, ice with different colors. Make
some in pale green, some in delicate pink,
In yellow, in white and chocolate brown.
A little Juice of spinach added to some Of
the frosting gives the green. cochineal gives
the pink or you can use the pink powder
that comes with gelatine. Chocolate fur
nishes the brown, and yolk OF egg or the oil
from lemon rind, the yellow.
Angel Cake-Sift together five times one
cup of granulated sugar and one cup of
-four measured after sitting. Break the
whites of ten eggs into a large bowl or deep
platter add tablespoonful of salt, and whip
with a wire beaten until they foam. Add
to the egg half teaspoonful OF sifted
cream of tartar, and resume the beating
until the whites are very stiff. Cut and fold
the sugar and -four through the whites Of
the eggs. and turn at once into the tins,
which should be in readiness. If you have
q, regular angel cake tin, 1t will need no
greasng OF lining. Otherwise, use bar
tin and line with paraffine or buttered paper
II 1t shows signs of baking too rapidly. The
cake may be favored with vanilla, almond