The daily morning journal and courier., 1906-09-22
A HALLowEEN PARTY.

For more than six hundred years superstition and fun have held high carnival among young people on the last night of october. The celebration of Halloween in all English speaking countries is so universal and of such ancient date as to be counted among folk-customs.
 A Halloween party is popular and fashionable social function with our young people, The presence of com .parative strangers at such gatherings compels more or less restraint and ceremony and interiors with genuine fun and enjoyment; hence 1t Is custom mary to leave but a limited number of guests and those such as are on the terms of great intimacy with the hostess and her household
 Invitation to such party are to be had from first class stationers or they may be original in design, Among these are a witch on broom stick, a tiny candle-sticl holding a lighted tap CT, branch heavy with nuts, a Scotch thistle, an apple and It's parlngs, etc.
 Autumn leaves, nuts and bright ber- ries may be utilized in table decora- tions with baskets of fruits or diminu- tive horns of plenty favors; or the lat ter may be indicative of some of the games indulged in as tiny candles, lit- tie pans containing melted lead in fan tastic shapes, small cakes containing nuts or inexpensive trlnkets, bisque fig ures of witches, etc.
 The old-fashioned Halloween party was of the most informal nature and refreshments were likewise roasted ap- pies and chestnuts (often roasted be- fore the great open fire by each one,) older ginger cakes and some home made candies For a set menu the following refreshments would be very appropriate:
 Nut Sandwiches Celery Sandwiches Scalloped Oysters Chicken Salad
 Nut Cookies Nuts Raisins
 Spiced Claret or Mulled Cider
 Coffee
 In making sandwiches always use bread which is of light texture and preferable two days old. When a num- Der are to be made 1t is easier to trim all crust from the loaf before beginning, otherwise the crust may be cut from finished sandwiches They are daintier and easier to eat when the filling is re- duced to a paste, hence 1t Is best to put meats used for purposes through the food chopper then add seasonings, cream, melted or mayonnaise, beat and work all together until smooth AL most any cooked meat may be used as the basis of a sandwich filling. provid- ing it is nicely seasoned; ham, tongue and chicken are always favorites but the hostess should improvise some special combination 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 thin slice with sharp knife. Continue to spread and cut until a number of slices are ready; if only buttered add filling to each then put together in pairs. Cut into small wedges, circles or fancy shapes. When the entire number of sandwiches have been cut stack them on platter and cover with a napkin which has been wrung out of cold water; it should be thoroughly squeezed as it is only de- signed to keep the sandwiches moist. drops of water would make them pas ty Cover with heavy cloth and stand away until needed,
 A nut filling needs a mixture of one half blanehed almonds, one quarter English walnuts, one quarter hick- orv nuts meats. Use nut grater or chop very fine. Butter and slice the bread. Put on it thin layer of the chopped nuts, a dust of salt. sprinkle of grated swiss or any mild cheese and cover with a plain buttered slice. Cele- rv should be chopped very fine and uoistened with enough mayonnaise to to make a paste.
 Recipes for scalloped oysters fre- quently call for-too much moisture, .re-