American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1912-05-09
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COOKING
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BIZ MSWNERE7OAlD
GREATEST Ql1JD[1G G
GG1lzE
FOR A ~CHILDREN's PARTY.
BY Martha MccuIIoch Williams.

into It's kingdom. Not the used bag
out n holding something cooked II
another bag, or else roguishly am
pushing a gift.
For such ambushing, splotch bag!
literally with color or else decorate
them with gilt and silver stars, pasted
on the sides. and tie their necks with
a. ribbon, putting inside a runle o.
fr1nged crepe paper matching the rib
bon-color.
Edibles, of course, must be bagge6
very shortly before being distributed
Iced tartlets, small pretty fancy cakes
nuts, r~aisins, bits of c~rystallized fruit
all make admirable filings.
What manner of sweets, fruits, can
dies. nuts, etc. appear must depend
Of course. upon the hostess. She will
not err If the candies are largely
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 menu. Here
is n 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 trussed, 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 care 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 apple and
celery, which will be cooked very 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 well, put
in a fresh well-greased bag and heat
for five minutes. Take up and put by
c,A0nf,1c ra<har coorf 1-oc h1%1o~
hot biscuit, which have beer rolled
thin and baked double, after brushing
over 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 AMI strings. Mix with it's own
bulk of flour 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 1t, fold it over very
neatly and pinch the edges we'll to-
gether. Flatten n cook inside a but
tered bag.
For the icecream sandwiches. cut
very hin 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 1t deity between two of the
cake slices. and pass on to be
eaten at once
This second menu may please some
better. 1t Is suited to after
serving, rather than evening.
Peanut Brown Bread Sandwiches
Cider Cup or Tea-Lemonade
Patties or Minced Chicken
Turnovers
Bread and Butter Sandwiches
Clear Broth, Small Cups
Sliced Oranges with Frosted Individual
Sponge Cakes
Fruit Nuts Candy
DlTeCtlOuS nave ueeH gwen ioi 'iuci
cup and tea-lemonade. Roast and
grind the peanuts. season lightly with
salt and mix with either melted butter
,r a very mild French dressing to a
-ather stiff paste. Spread between
very thin slices of buttered brown
and keep moist until wanted.
For oyster patties, bake shells of
puff paste inside paper bags, cool, and
Ill with oysters prepared as for oyster
Prepare chicken as for
he chicken biscuit, but bake it in tiny
urnovers. Boil the bones of it with
little fresh celery and a sliced to-
nafO To mako tho hrofh