The Washington times., 1906-10-24
4 CHILD'S PARTY
BY CORNELIA C. BEDFORD.

The refreshments Tor children should
always be simple In character, but
most daintily served any novelty
which appeals TO the eye counting for
much more with the little guests than
dishes requiring much skill in prepar-
atiol. While this menu may seem eX-
trcmeIy plain IL is made up OF dishes
which are readily digested and the
trimmings" may be sufficiently elab-
crate to greatly please the children.
Creamed Chicken IN Fancy Paper Cases.
Brown Bread Sandwiches.
Diamond Sandwiches. Cocoa.
Floating Island. Sponge Cake.
Homemade Candies
The bread for sandwiches should be
baked two days before it is used. For
three loaves scald one pint Of milk; add
three cupfuls of cold water. one heaping
teas pooafuI of salt. one tablespoonful
Of sugar or two Of molasses and one
yeast cake, dissolved IN a quarter cup
fuI of warm water. Sift In sufficient
entire wheat or graham flour 10 make
a drop batter. beat hard until free from
Jumps. then cover and stand in a warm
place until the batter is very light and
sponEy. Add more sifted flour 20 make
a soft dough. using either all entire
wheat or that and white -four half and
half, according to whether a very dark
or lighter colored loaf is desired Take
ont on a fioured board. knead until the
dough is soft and velvety 10 the touch
then return TO the bowl cover and keep
warm until II is fully doubled in size.
Divide into three loaves, using long mar
row pans If possible as this gives bet
ter shaped sandwich. When light in
the pans bake in moderate oven for
about an hour. Wrap in a moist cloth
and let stand until cold Cthis gives a
softer crust Put aside until needed.
One quart of -four will make about
thirty small biscuits. Sift with each
quart two teaspoonfuls Of baking pow
der. one teaspoonful each of salt and
sugar and rub in two large tablespoon
fuls of butter. Wet 10 a soft dough
with sweet milk, knead for moment
or two and roll out In a thin sheet.
With sharp knife cut in two-inch
strips. then cut each strip in small dia-
monds. Place slightly apart on greas-
ed pans, brush the tops with milk and
bake in a quick oven.
In making bread sandwiches trim on
all crust and butter the end of the loaf
before cutting in thin slices. Press
these together in pairs and cut into
AAAPeAo Ae'aAN9 SHAPES. Cpllf ana DuLlEI
the cold diamonds. then put together
again. Should a filling be desired for
these sandwiches use cold roast lamb
put through the food chopper twice and
mixed to a paste with a thick cream
sauce we'll seasoned with salt and the
merest suspicion OF curry powder.
Dice cold boiled chicken and measure.
for each pint make a sauce with one
tablespoonful and half each OF buttcr
and -four. a half teaspOonful of salt ana
! one cupful of rich milk or milk and
'chicken broth in equal quantities Paper
cases can be found at caterers in many
fancy shapes and colors and at all sorts
OF prices many pretty ones being quite
Inexpensive. When filled a pinch OF
. finely chopped parsley adds a touch OF
NcolOr.
With this course serve the cocoa in
little cups. Make il with equal Quanti-
ties CT milk and water For each pint
of liquid when finished allow two tea
spoOnfuls OF powdered cocoa. Mix IL
with two teaspoonfuls of granulated
sugar and blend 20 a paste with pOr-
ton of the hot milk. Turn into the
double boiler, dilute with boiling water
and keep hot until needed. Whip some