Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1921-10-28
RECIPES FOR MAKING
HALLOWE' EN- PARIY
CAKES AND SWEETS

Halloween is only few days OF
and ii is time TO think Of how it should
be celebrated with due propriety.
After the witches have ridden and
/ the apples have been bobbed for there
viii be need for terrifying the inner
man, so with this in mind the follow
ing receipts for appropriate food on
this occasion are published:
Pumpkin-face cakos.-Break two
eggs into a cup and fiji up the cup
with rich milk Mix and sift together
one and one-half caps OF -four, one
cup sugar and two teaspoons baking
powder. Put both the liquid and dry
mixtures into a bowl and beat well
for five minutes. Put the batter into
buttered cup-cake tins and bake fif-
teen minutes in hot oven. Cover the
tops Of the cakes while they are still
warm, with the following:
Yellow icing for cup cakes.-Break
the yolk of one egg into a bowl and
add to it one tablespoon of sweet milk
and one-half teaspoon Of vanilla. Mix
well. then add one and one-fourth
cups of confectioners' sugar. stirring
until all the Jumps have disappeared.
This amount will ice eight cup cakes,
Before the icing is entirely cold, make
circular face on il with very small
raisins Tor draw face upon it with
chocolate icing using a toothpick as
brush), Use raisins for the eyes,
nose and teeth.
Nut Taffy-Put into a saucepan one
half cup of vinegar, one cup OF water.
two cups OF granulated sugar and two
tablespoons of butter and boil with
out stirring until a little, when drop
ped in cold water. will form a hard
ball at once (252 degrees on an icing
and-candy thermometer) Then add to
the syrup. one-half cup Of hickory
nut meats. and one-half teaspoon of
almond extract. Pour the syrup onto
buttered meat platter or porcelain
topped table and Jet it cool; then
pull it until it becomes white Cut it
into neat strips.
Thffy Apples. Put into saucepan
two cGrs Of granulated sugar and one
half cup of water; let heat until sugar
is dissolved, then add pinch of cream
of tartar, one-half of butter one tea
Vi Io1
cream and let boil. stirring all the
time. until when 4 little of il is drop
ped into a cup of cold water il will
become brittle at once Tor. il a candy
thermometer is used. till the mercury
registers 290 degrees). Now dip into
this six or eight small apples which
have been speared on the end of
stick four inches long, and lay the
dipped apples, tstill on the stick ON
plate. or wedge the end of
the wooden stick into something that
will hold it upright with the apple in
the air. Let dry The syrup may he
colored red if desired. by using a little !
vegetable coloring matter such as one
uses for cakes. The apples may be |
covered with butterscotch in the same /
way. by the following recipe:
pple-on-a-stick with Butterscotch (
Coating.-Bol together in saucepan /
pound of butter. three /
fourths pound white corn syrup. two !
pounds of graduated sugar and one
pint water; remove the pan from the
fire as soon as little of this mixture. i
when dropped into cold water, will |
rattle against the cup when taken out
with the finger and tapped against the
cup edge Tor 500 degrees on a candy
Then add three tea
spoons of vanilla and dip the apples
into it at once. Or you may use this
recipe simply to make butterscotch
candy by pouring it into a shallow,
buttered pan and marking it into
squares before il is quite cold.