Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-10-30
Halloween Frolics.


'tCopyrght, 1919, by Mrs NJ A. Wilson.>
On Halloween Eve the good fairies
arc permitted To make IN ,nseives
visible to their many friends-so the
traditions OF Ireland tell us. And the
littlc ones. as tIey are called by the
romantic funlovfnS Irish nation, play
great many tricks this night on their
enemies and they reward their true
friends with many blessings
1t is truly wonderful night for
the romantic maiden to delve into the
luck when seeking for the knowledge
Of her future life partner. In those
good old days of long ago the lad and
lassie spent pleasant evening trying
all the lucky spells TO insure them
success in their love affairs for the
coming year.
And in the midst OF much hilarity
bobbing and ducking for apples,
spinning the plate. post office. heavy,
heavy. what hangs over and forfeits.
These were some OF the old fashioned
ways the boys and girls OF yesteryear
passed Happy evening.
Other old legends told that this one
night in the year the spooks or ghosts
were permitted to roam the earth, so
that. to escape their notice. all must
go masked-hence our young folks
osh from heuse o oa seeking
tertainment, for many informal parties
were held on this eve and no one was
treated to apples and nuts. and then
he wandered on his way again.
friends yoVT 0"a g SH "deEth tnsl
old games OF long ago and then close
"a real oldfashioned Halloween sup
per.
Some Suggestive Menus.
Cider
sardine and Potato Salad S
Jack O. Lantern Cakes Coffee
No.
Cider Cup
GLOUCESTER Cod la King
Cheese Sandwiches
Nuts Rais!ns Apples
Baked Virginia Ham
Potato and Pepper Salad
Ice Cream conee
Radishes Homemade Pickles
Fried oysters
Potato and Celery Salad
Rolls and Butter
Fruit Ginger Bread Coffee
Have corn husks and pumpkins for
the decorations; use autumn leaves
strung together. for wall decorations.
aoG ,h ,ne wf in sh senee cloth
place in the center OF the table new
n sod siaes pa III ,b ied Th cider Park
leaves.
Now wire the handle SO that 1, will
handle with yellow tissue paper and
fasten small jack o. lantern made
so that 1t will hang in the we'll Of
The bucket; Arragne the table in. the
, Usual a man ,,MI, Serve the cider from
Hollow out II medium sized pump
Kin and Gu, il in a, jack o. lantern
hold the radishes. pickle and sand
wiSnesi eiEar etc. and gnake tiny
paper. filine them With hard hard candies nes
How to MIKE the Cider Cup.
Ice and
One gallon OF cider.
Three bananas. cut into thin slices
Two oranges. cut into thin slices.
Three baked apples. cut into bits
Mix and then serve.
Sardine md Potato Salad.
TWENTY-FIVE Persons.)
Wash and then cook eight pounds
when cool. peel and cut into thin
slices into large mixing bowl. Now
one cup. OF finely chopped onions.
One -halt cup OF finely chopped
parsley.
Two cups OF finely chopped celery.
TWO cups of mayonnaise or cooked
One half cup of vinegar.
One tablespoon of salt.
ONE one teaspoon and nno OF P;Stpp1 ,:,snons :.
Toss Toss to mix thoroughly and then
pace c of of e
INTO cone and then lay four sars
Garnish vita finely chopped parsley
and serve
Jack o. lantern Cakes.
Bake Snonge cake in individual
c or muffin pans and, and then rec with
lantern. face with white icing.
Gioucester Cod In King.
Use Select Ct; d 5h5ee,ponnd piece Of bone
soak for three hours and then place
in piece Of cheesccioth and tie
boil for thirty minutes Drain. Place
two quarts of milk in a saucepan and
add one and one-half cups OF -four.
tho -four and then bring 10 a boil and
cook slowly for ten minutes Now
Two wel.-beaten eggs.
The prepared fish. broken into Makes
with fork.
Juice of one lemon.
Two green. peppers. cut into pieces
and parboiled.
One tablespoon OF grated onion,
One teaspoon of paprika.
Heat slowly until very hot and then
serve on toast.
Fruit Cake.
Place in mixing bowl
Two and onc-half cups OF strip,
One cup OF shortening.
Cream well and then add
Eight cups OF flour.
Four level tablespoons Of baking
powder.
One cup Of milk.
One-half cup OF cocoa,
One tablespoon of cinnamon,
One teaspoon OF cloves.
One teaspoon of al.spice.
Two eggs,
Two cups of finely chopped peanuts.
Beat to mix thoroughly and then
grease and flour baking pan and
turn in the batter: Place the raisins
one at a time on the top OF the bat
ter and gently press them into the
dough. Bake for fifty minutes in
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