The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-10-26

tation that will tell a bit what the
party is to be, and to add to the fun
have these mysterious messages de-
livered by a little "brownie" carry
ing a witch's lantern ("jack o'1ant-
ern').
This invitation may be written upon
a narrow strip of paper and inclosed
in an English walnut shell from
which the meat has been removed.
Glue the edges together, leaving an
end of red and yellow baby ribbon
out to which to attach a wee en-
velope with the address upon it and
on the card inside write, "Crack the
nut and a message you'll find, which
answer at once, and you'll be kind"
J. To ave space this invitation may
Re written on the typewriter.
l am going to have a party
On Halloween night at eight,
So be sure and not come late.
The witches and ghosts are coming.
Marjorie King.
II the hostess wishes she may tele-
phone all the girls and ask them to
come dressed as ghosts and ask them
to come fifteen minutes before the
hour set.
1t will be best for the one who
opens the door to be dressed as a
witch, in red cape, black skirt and tall
black hat with a red band. Sew black
paper cats, owls, bats and lizards on
the cape and ornament the hat.
Simple Elegance in Serving.
Livery woman recognizes the dis
tinction of quality and simplicity in
furnishings and clothing. There is
just the same elegance to quality and
simplicity of foods and table service.
The cheaper food products are much
more expensive in the long run, for,
like dress goods, the quality shows up
in the finished product.
l A cake that is made with the best
grade Of wholesome Oleomargarine O,
with pure leaf lard as shortening is
far better than that made with cheap
, questionable butter. The frostine
made with best select, identified eggs
I and other materials of the same grad;
: has a quality flavor indispensable.
In this busy age, when we are vel
: coming the wholesome. commercial,
cooked meats and canned fruits. it j
: not onlv poor taste. but Inconsistent
I for women to spend hours cver-gar
4 nishing salads and ov~er-decoratin,
: cakes.
A plain frosting, or an unfroste
cake, if evenly Drowned, is most at
tractive. For a color luncheon, simpl
+ cakes and buildings. 1t is never goo
garnishing and decorations until it j
unrecognizable. Neither is it good t
season food so highly that the naturs
S foundation food taste is lost.
d Orange Cake-Melt t~hree-fourth
d cup of Oleomargarine, add a pinch O
salt, two cups of sugar and three egg:
well beaten. Sift four cups Of flou
S and four teaspoons baking powde
n three times. Add flour to first mix
ture alternately with one cup of wa
|. ter and one-half teaspoon Of lemo
e extract. Bake in layers.
y Mix yolk OF one egg, juice of tw
e large oranges and n cup Of powder
cd sugar together. Beat whites stiff
stir in and spread between layers.
Baked Ham with Escalloped Hon
n iny-ln a creased baking dish put
" layer Of hominy. Sprinkle with
layer OF diced bread or cracke
is crumbs, and sprinkle with salt. Coz
IS tinue the layers until the pan is a
it most full. Place a slice of Star Hal
n A-inch thick on the top. Bake SLOW
ly for As minutes. The juice of II
ham will give a delicious flavor to tt
le hominy. Potatoes sliced and parboile
J. ten minutes may be used in place
lie honniny.
al Casserole of Sausage and Rice
Three cups solid boiled rice, J. cup
is brown gravy well seasoned, l cup
e sliced Veribest "cervelat," u cup
ID chopped Belle peppers. Arrange
S, layers, bake in a CREASED casserol
10 30 minutes.
ID Spaghetti with Italian Dressing
. One ID. spaghetti, l can tomatoes,
l. onion minced, y teaspoon beef e.