The Green Forest tribune., 1912-04-19
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FOR A CHlLDREN'S PARTY.
By Martha MoculIoch Williams.

Suppose you try giving the children paper-bag cooked party. On such an occasion, the paper bag comes gaily into it's kingdom. Not the used bag, but one holding something cooked in another bag, or else roguishly am- pushing a gift.
 For such ambushing, splotch bags liberally with color or else decorate them with gilt and silver stars, pasted on the sides, and tie the;r necks with gay ribbon, putting inside ruffle of fringed crepe paper matching the rib bon-color
 Ed1bles, 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 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 liberallY. The best preventive of such excess is a satisfying menu. 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 Salted 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 tTussed, greased 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 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 bare dusting of pep per, red and black. Pour upon the minced mass the gravy from the bag, add a very little more butter and 2 spoonful or so of cream, mix well, put In a fresh wellgreased 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 over the lower one with melted butter Keep hot inside bag. in the hot stove where the flame Is out. until needed.
 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 well to- gether Flatten and cook inside but tered bag
 For the icecream sandwiches, cut very thin slices from 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 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. It Is suited to after noon serving, rather than evening.
 Peanut Brown Bread Sandwiches
 Cider Cup or Tea-Lemonade Oyster Patties or Minced Chicken
 Turnovers
 Bread and Butter Sandwiches -5N> Clear Broth, Small Cups Sliced Oranges with Frosted Individual
 Sponge Cakes
 Fruit Nuts Candy Directions have been given for cider cup and tea-lemonade. Roast and grind the peanuts, season lightly with salt and mix with either melted butter or a very mild French dressing to a rather stiff paste. Spread between very thin slices of buttered brown bread and keep moist until wanted.
 For oyster patties, bake shells of puff paste inside paper bags, cool, and fill with oysters prepared as for oyster sandwiches Prepare chicken as for the chicken biscuit, but bake it in tiny turnovers. Boil the bones of it with a little fresh celery and a sliced to- rooto to mako the broth