The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1910-02-12
| Up-to-Ddte HOsteSses Are Pre-
pairing For ST. Valentine Parties
Hearts Are Trumps On That Day-Many New and Pretty
Devices For the Functions Heart Shaped
The Clever Confectioner Furnishes First Aid
to the Perpexed Housekeeper
by DOLLY DALRYMPLE.

silver card board. Silver candlesticks,
holding red candles. should be capped
with shades of silver hligree over red,
and red ribbons reaching across the table
from the eenterpieee might have the place
cards in silver hearts. with the names
written In red.
For favors or card party prizes the
shops Offer ell sorts of lovely heart
shaped designs. Very attractive Cupids,
with bow and arrow, ready for the fray,
are to be had while the heart-shaped
bonbon boxes to be filled with every
variety of heart-shaped sweet is another
very nice souvenir from which to draw
the consolation prize at bridge party.
! Ices may be moulded in the form Of
Cupids, while the salads may be served
in papier mache effects, which are
cleverly devised.
One hostess at whose house l attend
ed lovely party last year, tired of the
ubiquitous hearts and Cupds decor
ated her table entirely in lovers knots
and turtles doves and achieved a very
original and attractive effect.
The confectioner is SO clever these
days that If the hostess doesn't want
to bother with getting up something
new and novel all she has to do Is
simly to leave her order and he will do
the rest, and so constitutes himself
First Aid in this particular work.
For an evening party. where cards are
played, or any other form of amuse-
ment INDUCED in, on st. Valentines
night, simply yet delicious menu might
consist of broiled oysters. served on
heart-shaped bits of toasted bread, salad
in heart-shaped cases, sandwiches cut
heart-shaped, beaten biscuit in heart
shapes, ices in heart or Cupid FORMS
and cakes baked in heart-shaped patty
pans, while kisses in heart-shaped de-
sign may be used prominently.
| Some excellent recipes for home made
| Valentine candies are as follows.
POPCORN CRISP.
| Make a syrup of a pound of sugar to a
cup of water and boil until a little dropped
| into cold water hardens. Add good-sized
lump of butter, and when this is melted
stir the popped and sailed corn into the
syrup; then roll into balls or form into
nat cakes.
OLD FASHIONED TAFFY.
| Put into one teacupfu1 of water one
pound of powdered white sugar. and
when the sugar is dissolved add a quar-
ter of pound of butter beaten to a
cream and keep constantly stirring The
mixture until little of it put on but
tered dish firmly sets. add lemon or
other fiavorng to taste just before TAX
| ing from the fire. Pour out on a dish
that has been buttered Never under
take to make candy of any kind in a
| tin saucepan.
+ BUTTER SCOTCH.
Melt a pound of brown sugar in a
pan without water, and when dissolved
add q quarter of pound of butter beaten
to cream and keep constantly stirred.
Flavor with an ounce of ground ginger.
| DREAMED WALNUTS
| Dissolve one pound of powdered sugar
in half teacupful of water boil five
minutes and cool slowly, keeping it con-
stantly stirred; favor when cold if not
stiff enough to handle. work in a little
more sugar; roll into small balls. press
half an English walnut on each side
and drop into graduated sugar.