Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-09-13
HOMEMAKERS COLUMN.

Correspondence on topics Of interest to the isdie
II solicited. Address: Editor HOMENAKEns
CoLUlM. Oxford Democrat. Paris. Maine
Catering for Children's Parties.
"'Tis true, tits pity, and pity tits, tits
true" but party to an American child
is as Dead Sea fruit If the viands be IN
appetizing or if they do not appeal to
the eye as well as to the palate. In
short, child who did not care for this
part of the function would be abnormal
and unnatural.
When ten of the most celebrated
young people of the United Kingdom
were entertained at lawn party at
Sandringham, the menu consisted Of
bread and butter, cakes, ices and fruit.
The "bread and butter age" which is
of English origin, has no counterpart in
America where children sit at table with
their elders and too often indulge in
food unfit for them.
1t should be the aim, however, of
every hostess to provide for the guests
of her little son or daughter, excellent
though harmless little dishes, which will
take the place of richer and more in
furious food, and will so captivate by
their gay and festive appearance that
even child accustomed to truffles will
prefer them to richer food.
Rose-pink is one of the most attractive
of color schemes for child's party, and
one that is easy to compass in summer.
Lay large lace centrepiece in the mid
die of the table over a circle of pink
mercerized muslin, making a pretty
spot of color on the white cloth. A low
glass bowl filled with pink blooms,
roses or carnations, can be placed on
this, with long-stemmed rose at each
little girls place and short stemmed
bud for the boys. Drape lengths of in.
expensive pink ribbon, or even of crepe
paper, from the chandelier above the
table to its four corners, where 1t should
be pinned into bows and ends. Catch
some OF the same material in love knots
around the lace centerpiece.
Let the cake, that piece de resistance OF
child's party, in its brave array OF
pink icing, pink roses and pink candies,
be placed upon the table as part of the
decoration. A cut watermelon may
grace the other end. Slice a bit from
one end after having cut the melon in
half, place it on pretty dish and gar.
nish with pink flowers, using large
vegetable spoon to extract egg shaped
pieces from the rind when about to
serve, or it may be cut in pretty pink
cubes and piled on platter. A dish Of
raspberries or Strawberries, and one Of
pink radishes cut into rose shape, will
help out the decoration, although the
little guests should not be encouraged tC
eat many of the latter.
PRESSED CHICKEN.
There is nothing more wholesome OF
delicious than this for a child's party
menu. Boil the chicken slowly in water
to cover until the meat slips from the
bones, having added sliced onion
twelve peppercorns, two celery stalks
and few sprigs of parsley. Wher
tender remove the chicken, separate
from bone and gristle and cut rather
fine; strain the liquor and return to the
fire to be boiled down to one pint; tt
this add two tablespoonfuls of gelatin
which has been dissolved in little
water; season to taste; pack the chicken
in mould, adding enough of this liquor
to moisten it thoroughly. This, wher
cold, will so keep its shape that it may
be sliced with sharp knife; lay on 9
dish in overlapping slices; decorate witt
parsley and place pink rose on top.
With this serve plate of thin, small
delicately- buttered white and brown
bread sandwiches, and let the little
hostess, who should occupy the head Of
the table, serve small cups of chocolate
placing on each spoonful of whipped
cream to which few drops of pink col
oring matter has been added. If there
are many guests, let one of her friends
at the foot help in serving this.
Later may be passed jam and nut
sandwiches, occupying separate plates
of course. The nuts should be chopped
and pressed into the buttered bread witt
broad bladed knife; trim into Oblone
pieces, 8 inches. Strawberry jam OF
preserves make a sandwich of which
children are universally fond and which
is also quite harmless.
Pass Graham crackers with the ices
pudding or custard. A delicious pop
corn pudding, which seems to belong tc
childhood, is made as follows: To ont
quart of milk add three tablespoonful
of sugar, four beaten eggs and half 6
pint of popped corn which has been put
through a meat or nut grinder; flavor
with the grated rind of an orange. Pour
this into a baking dish and set in the
oven, placing it in large pan of hot
water; cook until set like a custard, anf
stir occasionally before the eggs begin tc
set. Decorate the top after it has cooled
with pop corn rolled in pink sugar, ant
serve with sweetened cream.
CARAMEL CUsTARD.
This is another pretty dish and great
favorite with children. Melt half PIN
of sugar in saucepan over the fire with
out adding water. When it becomes q
delicate, clear brown liquor, pour little
into individual cups which have bright
candied cherries in them, say four II
each. Now prepare a custard of one
pint of milk, four eggs, two tablespoon
fuls of sugar, and teaspoonful o.
vanilla. Fill the cups two-thirds full
place In pan CONTAINING coiu "aVo'
enough to on third cover the cups; SCI
in moderate oven until spoon handle
thrust into them comes out clean. Take
from the oven, pour on little of the
LIQUID and cool. Unmould when cold.
With this serve pink lemonade, color.
cd with fruit juice, and let whole, small
fruits float upon the top, providing eacf
child with straw tied with bow o.
baby ribbon for imbibing the nectar
with greater ease. There was never
child who did not enjoy drinking through
a straw.
Lastly comes the ceremony of lighting
the candles on the cake; of seeing how
many each can blow out at single
Whit, and finally of cutting it, which
duty should be performed by the small
hostess. At a child's party where thu
decorations were green, very pretty
effect was obtained by planting small
trees in little pals or pots and placing
them around the table 30 that the guests
fairly sat under their shade.
If it is an afternoon party, serve thu
supper about five o'clock, which will