Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-10-13
A Halloween Party.

A Halloween Party.
For more than 600 years superstition
and fun have held high carnival among
young people on the last night of DC
tober. The celebration of Halloween in
all English speaking countries is uni
versal and of such ancient date as to be
counted among folk customs.
y Halloween party Is 4 popular and
fashionable social function with orr
young people. The presence of compare
tive strangers ut such gatherings com-
pels more or less restraint and ceremony
and interferes with genuine fun and en-
joyment, hence it is customary 10 have
but Il limited number of guests and those
such as are on the terms of great init
macy with the hostess and her house
hold.
Invitations to such party are to be
had from the tirst-class StatiOners o.
they may be original in design. Among
these are a witch on brOOm-Stick a
tiny candlesticl holding Il lighted taper.
a branch heavy with nuts, a Scotch this
tie an apple and its paringS. etc
Autumn leaves, nuts and bright ber-
rieS may be utilized in table decorations
with baskets of fruit or diminutive
horns of plenty fayors, or the latter
may be indicative of some of the games
INDUCED in-as tiny candles. little pans
shapes, small cakes containing nuts or
inexpensive trinketS. bisque figures of
witches. etc.
The old-fashioned Halloween party
was of the most informal nature and
refreshments were likewise-roaSted APP
pies and chestnuts (often roasted before
the great open iire by each onel. cider,
ginger cakes and some homemade cam
dies For set menu the following res
freshments would be very appropriate:
Nut Sandwiches Celery Sandwiches.
ScallOped Oysters Chicken Salad
Nut Cookies. Nut Cakes.
Apples Nuts. Raisins.
Spiced Claret or Muiled Cider
Coffee.
In making sandwiches always use
bread which is of light texture and pref
eraby two days old. When Il number
are to be made it is easiest to trim all
crust from the loaf before beginning,
otherwise the crust may be cut from
the finished sandwiches. They are dain-
tier and easier to eat when the filling il
reduced to a paste, hence it is best to
put meats used for such purposes through
the food chopper then add seasonings.
cream, melted butter or mayOnnaiSe,
beat and work all together until smooth.
Almost any cooked meat may he used
as the basis of a sandwich filling, pro-
viding it is nicely seasoned; ham. tongue
and chicken are also favortes, but the
clever hostess should improvise same spe-
cial combinations of her own which will
delight and puzzle her guests.
From the trimmed loaf cut and dis
card the outer end slice. Spread the
loaf end with butter, mayonnaise or the
prepared filling, cut off n thin slice with
Il sharp knife. Continue to spread aud
cut until a number of slices are ready;
if only buttered add filling each. then
put together in pairs. Cut into small
wedges. circle or fancy shapes. When
the entire number of sandwiches have
been cut stack them on "A platter and
cover with a napkin which has been
wrung out of cold water: it should he
thoroughly squeezed ms it is only de-
signed to keep the sandwiches moist
drops of water would make them pasty.
Cover with a heavy cloth and stand
away until needed.
\ nut filling needs a mixture of one
half blanched monds. one-quarter Eng
fish walnuts, One-quarter hickory nut
meats. Use nut crater or chop very
fine. Butter and slice the bread. Put
on it a thin layer of the chopped nuts. II
dust of salt, a sprinkle of grated swiss
plain buttered slice. Celery should be
chopped very fine and mostened with
enogh mayonnaise to make q paste.
Recipes for scallOped oysters frequent
~ call for too much moisture resulting
in a post compound. Try this method.
Rinse drain and dry good sized oysters
lallow siXv or eight 10 Il personi Dip
each in slightly beaten egg and roll in
fine bread crumbs with each cupful Of
which there has been well mixed two
tablespoonful of melted butter Ar
range in layers in shallow baking dsIcs
busting each layer with salt. pepper and
Il little chopped celery then adding TWO
tablespoontulS Of good cream. Bake IN
quick oven from twenty-five to forty
minutes. according 10 depth in the dish.
4 delightfully."- favored spiced claret is
prepared by boiling together for ten min
utes a half pint of hot water. table
spoonful Of whole cloves. twO-iHch
stick of cinnamon and a tiny bit Of
mace. Strain. return to the fire with
three tablespoonfuls Of sugar and a pint
Of claret; stir until the sugar is dissolved.
bring just to the boiling point. then serve
at once
An old English recipe for muIed cider
calls for a quart of good cider heated
quickly TO the boiling point, While it is
heating beat three eggs until very tight.
adding gradually a half cupful Of sugar,
more if the cider is quite acid. When
the cider reaches the boiling point pour
it slowly over the eggs and sugar. beat
ing constantly Return to the Ere and
stir until the liquid is almost boiling,
then serve at once in glasSes-Coruelia
{. Bedford in an Exchange.
wy w.