The Hope pioneer. [volume] (Hope, N.D.) 1882-1964, 1912-04-18
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FOR A ~cHILDREN's PARTY.

FOR A cHlLDREN's PARTY.
BY Martha MccuIioch Williams.
Suppose you try giving the children
q paper-bag cooked party. On such an
occasion, the paper bag comes gaily
into it's kingdom. Not the used bag,
but n holding something cooked in
another bag, or else roguishly am
bushing a gift.
For such ambushing, splotch bags
literally with color or else decorate
them with gilt and silver stars, pasted
on the sides, and tie their necks with
gay ribbon, putting inside a ruffle of
fringed crepe paper matching the rib
bon-color.
Edibles, of course, must be bagged
very shortly before being distributed.
Iced %tartlets, small pretty fancy cakes,
nuts, raisins, bits of crystallized fruit,
all make admirable filings.
What name of sweets, fruits, can
dies, nuts, ETC., appear must depend,
Of course, upon the hostess. She will
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homemade and plentifully reinforced
with fresh fruit and good cake. Nuts
are essential. but should not be eaten
too literally. The best preventive of
such excess is a satisfying men Here
is one that should appeal to hungry
young creatures, yet do them no sort
Of harm.
Hot Chocolate or Cocoa with Whipped
Cream
Hot Chicken Biscuit
Hot Sweet Potato Biscuit
Homemade Candy Sailed Peanuts
Mince Turnovers
Pound Cake %Icecream Sandwiches
Fruit and Nuts
Make chocolate as you like; but
have plenty Of hot milk. also boiling
water, at hand. so it can be varied to
suit individual tastes.
For the chicken biscuit begin by
roasting a fine fat chicken. duly
washed and t7ussed, creased all over
and bacon-covered on the breast. Do
not stuff it. but put inside half a dozen
stalks of celery and a peeled and quar-
tered apple. Lay a few more stalks
Of celery In the bag, which needs a
small lump of butter in addition to
thick greasing, seal, and cook done,
taking car the bag does not break.
Remove carefully from the bag, and
while still hot, mince the meat as fine
as you can, mincing also the y and
celery, which will be cooked Way soft.
Taste. If the light seasoning which
the chicken had is insufficient, add
more salt and a bare busting of pep
per, red and black. Pour upon the
minced mass the gravy from the bag.
add a very little more butter and a
spoonful or SO Of cream, mix we'll, put
in a fresh well-greased bag and heat
for five minutes. Take up and put by
spoonfuls, rather scant ones, between
hot biscuit, which have been rolled
thin and baked double. after brushing
owe the lower one with melted butter.
Keep hot inside a bag, in the hot stove
where the flame is out, until needed.
For. sweet potato biscuit. boil soft
a quart Of sound potatoes and peel and
mash fine while hot, taking out all
Jumps and strings. Mix with its own
bulk Of -four sifted with a teaspoon
full of baking powder. Shorten well
with butter, wet up rather stiff with
sweet milk, roll out, cut in small
rounds and bake in a creased bag with
a tiny hole in the upper side. Fifteen
minutes ought to be long enough.
Mince %turnovers, which explain
themselves, must be very small. Make
the original round of paste about four
inches across. Put only a teaspoonful
of mincemeat upon it, fold it over very
neatly and pinch the edges we'll to-
! gether. Flatten and cook inside a but
tered bag.
For the icecream sandwiches, cut
very thin slices from a thick loaf Of
pound cake, frost the slices upon one
side and lay them together, two and
two, naked sides touching. At serving
time, cut a very thin slice Of icecream
lay it deftly between two Of the
frosted cake slices, and pass on to be
eaten at once.
This second menu may please some
households better. 1t is suited to after
Don serving, rather than evening.
Peanut Brown Bread Sandwiches
Cider Cup or Tea-Lemonade
Oyster Patties o. Minced CHECKER
TurnOvers
Bread and Butter Sandwiches
Clear Broth, Small Cups
Sliced Oranges with Frosted individual
Sponge Cakes
Fruit Nuts Cand,
Directions have been given for eide.
cup and tea-lemonade. Roast AM
grind the peanuts. season lightly will
salt and mix with either melted butte
or a very mild French dressing to
rather stiff paste. Spread betwee,
very thin slices of buttered brow
bread and keep moist until wanted.
For oyster patties, bake shells o
puff paste inside paper bags. cool. an
fill with oysters prepared as for oyste
sandwiches. Prepare chicken as TO
the chicken biscuit, but bake it in tin:
turnovers. Boil the bones of it wit
a little fresh celery and a sliced tC