The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-11-02
"A CHILD's, PARTY
BY corneIIa @, Bedford.

"A CHILD's, PARTY {
BY corneIIa @. Bedford.
The refreshments for children should
always be simple in character but most
daintlly served, and novelty which ap-
peals to the eye counting for much
more with the little guests than dishes
requiring much skill in preparation.
While this menu may seem extremely
plain, it is made up Of dishes which are
readily digested, and the trimmings''
may be sufficiently elaborate to greatly
please the children. al
Dreamed chicken in fancy paper cases.
Brown bread sandwiches.
Diamond sandwiches.
Floating island. Sponge cake.
Home made candies.
: The bread for sandwiches should be
baked two days before it is used. For
three leaves scald zone pint Of milk;
add three cupfuls of, cold water, one
heap1ng teaspoonful Of salt, one table
spoonful of sugar or two of molasses
ana one yeastcake, dissolved in quar-
Ter cupfui OF warm water. Sift in suf-
nelent entire wheat or graham flour to
make drop batter, beat hard until
r. free from Jumps. then cover and stand
$500 PAc1SO uAt1l tuo UdJC6T is
very light and spongy. Add more sifted
h 10 to make soft dough, using either
al entire wheat or that and white -four
halt and half, according to whether
very, dark or lighter-colored loaf is de-
sired: Take out on a Toured board.
knead until the dough is soft and vel.
,yety, to the touch, then return to the
1oWl, cover and keep warm until it is
fully doubled in size. Divide into three
loayes, using. long narrow pans if pos
slDle, as this gives a better shaped
sandwich. When light in the pans bake
IN IN moderate oven for about an hour.
Wrap in a moist cloth and let stand
until cold (this gives softer crnstS.
put aside until needed.
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
fuis OF butter. Wet to soft dough
with sweet milk, knead for a moment
Or TWO and roll out in a thin sheet.
strips, then cut each STRIP in small d;a.
monds.. Place slightly apart on creased
pans, brush the tops with milk and
bake in a quick oven. N
In making bread sandwiches. trim off
all crust and butter the end Of the loaf
before cutting in thin slices. Press
these together in pairs and cut into
various fancy shapes. Split and hntte T
the cold diamonds, then put together
again. Should filing be desired for
tnese sandwiches, use cold roast lamb
put thru the foodchopper twice and
mixed 70 a paste with q thick cream
sauce well seasoned with salt and the
merest suspicion Of curry powder.
Dice cold boiled chicken and meas.
ure; Tor each pint make a sauce with
one Tablespoonful and a half each If
p9tter and flour, a half teaspoonfuI of
salt and one cupful of rich milk or
MIX and chicken broth in equal uuan-
titles. Paper cases can be found At
caterers IN many fancy shapes and col.
ors and at all sorts of prices. many
pretty ones being quite inexpensive
when hlled. q pinch Of finely chopped
parsley ADDS touch Of color.
=. with this course serve the cocoa
H t;te cups. Make it with equal quar-
t1t1es OF milk and water. For each pint
spoonfuls Of powdered cocoa. MI f.
with two teaspoonfuls Of granuiateG
sugar and blend to a paste With nor.
t Soi, or the hot milk. Turn into the
double boiler, dilute with BOILING wa iT
and Keep hot until needed, Whin Soma
heavy sweet cream to a solid froth
Mnen ready to serve add a teaspoonfui
OF vanilla for each pint and dron q
S in teaspoonful Of the whipped cream
In each filed cup. '10""
small bowls in Japanese or blue and
tor s cents each. These are Inst a.o +bs
thing for the floating island. For eacb I
quart Of scalded milk Beat torath he~
I'VE eggs and a scant half cupfni If
sugar. Mix with little of the milk
pour into the double boiler and stirS,
over moderate fire-unt}1 sn,no+h
ccuustard, which is thick enough to coat
me T. back Of a spoon. Strain and set
ASIDE, Havosing with vanilla when coi IL
Z or Inc islands whip the whites mill
IRONY, add a heaping tablespoonful Of
powered sugar and pinch Of salt and
f HaIn whipping until stiff and glossy.
1 u;th sa seasay saucepan partly filed
whip by small spoonfuis. q Few - ,t sn .
time, and poach' until set. them skin az ~, q
o on wet platter. Fill the bowls With III
the custard, add one or two sis1a mdsn
cherry. -" VI a. oesno1eo
Use any good recipe for sponge cake
or Try the following. Beat the voiks
OF three eggs until thick, adding Grad.
u .lsa one cupful and half Of fine gran
uiaeeo sugar and one tablespoonful Of
lemon mo Juice. Have ready one pint Of
sltted pastry flour mixed with two
s snd t easpp S 1T Of baking powder
WIZ Md11qpp p to stiff froth and a scant
mixture add alternately the water va ond
Hour, mixing as lightly az possihIe +hau u
cut in the, whites. Bake In tiny 'natfv
pans and Ice with thin fondant ~ q
water icing. When this has set each
may be decorated with dots, initials or
other ornamentation in chocolate OF
rose colored icing. - "a
Any good candies which are MT TIM
r1ch may be used as sweets and thev
may be put up in tiny boxes or baskets
ana 2 IL shq pss serve as fayors. When bought
u ls pest TO select cream mints or
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