Evening star., 1924-10-24

4 vorites. Many simple and in
expensive confectionS can be
made with popcorn and peanuts and
Used Ii the refreshment menu or
halloween party, as well as ior
he weekly treat of sweets for the
.hildrer. and grown-ups as well.
Popcorn is a real food. In addition
- it's high food value, il is also val
liable as a natural laxative, and FOR
his reason should be more often eat
en- by children and adults.
The peanut is the cheapest and
one OF the most valuable of nuts, al
though strictly speaking it isn't a
nut. Peanuts are richer IN protein
than any other so-called nut and 50
co1ne nearer to being a complete sdr-
;5titute for meat than any other tc"d
except milk, eggs and cheese. Thir-
teen double kernals compose approAl-
nately 100 calorie portion. It is es-
tlmated that 10 cents worth of pea.
nuts will furnish twice rs much pro
Iein and produce six times as much
. energy as 10 cents worth OF porter
house steak.
Being a very highly concentrated
food, peanuts should, of rours2, he
used in combination with more bulky
-,.arbohydrate foods, such as bread,
crackers. rice and vegetables. Peanuts
With popcorn make a very desirable
combination for confectioHS.
Table decorations.
\ table decoration which VIII please
both grown-ups and children Is
hashet Of apples surrounded by ut
lie men made Of apple bodies. win
toothpick legs and arms, and with
prunes stuck on them to give uatr-
al shape. For tho head take naif a
roothpick and stick 1t into the smaller
end Of the apple. covering the pick
with Il prune. These are very comlral
when buttons are made down the
sront OF the apple coat by taking oit
~ound bits Of peelins with knife.
Little nechties may be MADE o: baby
ribbon sicd around the prune necks
md even iittlc paper caps may be
added
\ mirror or plateau forms the basis
for q decoration which will not re-
,,uf-e flowers. Cover the edges OF
he mirror with ferns, over which
rrine eouthern smi!aN or asparagus
/ ccrn add two or three tiny floating
'tvcks, such as are used in goldfish
owls, and the rrinia ture lake IS COM
ricte
Initials or fancy figures may be
made on cakes by dropping the icing
rom the end OF Il nut pick. Have
he icing rather stiff ard drop care
ully. Pretty effects can be made by
ilrst coating the cake with white
icing. then going over 1t III pink or
ed, putting borders Of bowknots or
roses and adding initialt \ little
practice Will show you the posi-
bIlIties.
Pumpkin i'll Popular Dishes.
The big, yellow pumpkin face grim
ming at us through its wide mouth
md bag bold eyes on a dark Hal
icwecn night has long been familiar
70 US all. Perhaps VIC make tho &C
ruaintance OF the pumpkin again at
tauksgivlUg time il the form of
!'i@s, and then We forget it until next
vear. As an everyday de Sert its
-oiden possibilities are aa yet undis-
,overed by most Of us
Best pumpkin piE-Cut u pumpkin
n cubes and allow it to cook all day
n an iron kettle If possible. When
uones there should ne no moisture.
md the pumpkin Should be dark.
Rub through u colandcr. For each
pie take one cUpful OF pumpkin, one
half a cupful Of brown sugar, one
l. alf teaspoonful OF cinnamon, one
half 4 tea |poonful Of ginger, pinch
cf salt, one beaten egg and two cup
luls OF milk. Mix in the order given
cald, partly cool and I'LL 4, pie shell.
Sake like custard pie. When max
ing either pumpkin, nlince or Gus
lard pies brush tho bottom crust over
With the unbeaten white of egg and
place in the oven for a few minutes
J harden This will prevent the fill
il- from soaking into the crust.
Pumpkin Fudding-lIiX tog. ther
lTse-fourths CVpful Of pumpkin. one
ourth cupful o; molasses, one curful
f milk, onefourth teaspoontul Of
ngtneg. one-haif t-aspoonful of GIN
.~er, one teaspoontul ot cinnamon and
-Eehalf teaspoonful of salt. Beat
~U egg yolks and add onc-half a cup
.ul OF sugar, then add to the other in
sredients. Pour into creased bak-
.ng dish and bake in q slow oven un-
II firm. Beat two egg whites until
'hey are stiff and add two tablespoon
tuls of sugar, spread on top of the
Eudding, and brown quickly in a hot
oven.
Pumpkin Tapioca-Cook one-half a
upful Of tspioca, two cupfuls of milk
Aud one cupful OF pumpkin in d dou-
tl1 boiler until the tapioca. is trans
iarent and soft. Add one-half, a cup
NJ of sugar, one fourth teaspoonful
Z salt, onc-half u tcaspoonful of GIN
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