Evening star., 1924-10-24
Falls Festive Favorites
Halloween Brings Opportunity for Use OF Many
Food Materials Which Are Enjoyed by AL
Members of the Household and Them Friends.

ger. one teaspoonful of cinnamon and
cook until we'll blended Pour into
serving dish and chill Serve with
| cream. -
| Pumpkin Delight-Mix together
three cupfuis of thoroughly cooked
pumpkin, one and one-half cupfuls OF
sugar, one cupful of sweet cream. the
| yolks of three eggs we'll beaten, one
/ ,easpoonfuf OF cinnamon, one tea
I spoonful of allspice, one teaspoonful
| Of cloves, one teaspoonful OF ginger
and one cupful of nuts. Mix well, put
| in Il pan and bake. Beat the whites
! Of the eggs. pour over the mixture
and brown in hot oven. Serve from
| the pan.
/ Baked Pumpkin-Cut the pumpkin
| In pieces for serving. Remove the
seeds and stringy portion, brush with
| molasses and season with salt, pepper
and little red pepper. Bake until
soft, add one tablespoonful Of butter
and serve IN the she'll. Garnish with
spriss OF parsley.
Cream OF Pumpkin Soup-Slice a
ripe. small pumpkin into pieces
enough to. fill quart measure. Put
into saucepan with pint Of cold
water and season with a. teaspoonful
/ of pepper and a few sprigs of par
sley and sweet marjoram. Cover the
pan and simmer ggently for an hour
:
, through a colander to exclude the
skin. and then through finer sieve.
Put the puree back into the pan.
sprinkle over it Il heapins teaspoon
fui of -four and mix thoroughly.
Pour over it, stirring all the time.
a quart of hot milk. Add a table
spoonful of butter and simmer for l5
minutes. Then add d cupful of rich
cream and teaspoonful of mincet
parsley. Heat, but do not allow to
boil. Serve hot with toasted crackers.
Popcorn and Peanuts.
Crackerjack With Peanuts-To
make large quantity. have ready
| quarts of popped corn free from hard
kernels, and spread it in a. large fiat
pan ready for the candy when done
Make Il sirup with onc-half a pint of
molasses and one-half a cupful OF
sugar cooked until 1t hardens in
cold water. Then add one-fourth
teaSpoonful of soda dissolved in a
teaspoonful of boiling water Let
the strup foam UP we'll and while
foaming drop into it as many sheued
! peanuts IS desired. The proportion
may be one-half that Of popcorn. or
| less. Then pour the whole at once
upon the pan Of popcorn and pack
/ the crackerja OK firmly SO that it can
| he easily cut into bars when cool.
Quick work is required to handle the
| candy successfully in the Ia st stages.
/ This candy should keep for a week in
dry weather, but il it should become
moist. dry it by placing ii in hot
oven until IL is tender, then remove
; to cool place.
/ Popcorn and Peanut Caraniels-
! Boil together two cupfuls of sugar,
two cupfuls Of corn sirup, 4 pinch Of
salt, and one-half cupful of water
until it hardens In cold water, then
add one-half cupful of cream or
/ cond densed milk and boil again until
/ it hardens in cold water. Remove
/ from the fire. flavor with vanilla and
/ add two cupfuls of chopped corn and
one-half d cupful of chopped peanuts
! Stir Just enough TO mix and rour, into
4 buttered pan. When cold, cut into
squares.
/ Peanut Saiad.-Eemove the brown
skin from one .cupful OF roasted and
Shelled peanuts and soak them in
| salad oil for two hours to make them
tender. Then drain and mix with
Two cupfuls of celery cut in small
pieces. Make small balls of cottage
cheese or pot cheese. Place the pea
nuts and celery on lettuce leaves.
or If you can not get lettuce use
part OF the leaf of a white or red
cabbage. Put two cheese balls on
SdSl POI llOI dilu " ltu on
naise.
| Peanut Sausage.-Soak in water
| three cupfuls of stale light bread or
| biscuit crumbs. Press the water out
! of the bread and add to tlds two cup
fuls Of coarsely ground peanuts. Sea-
! son with salt, pepper and sage. Mix
all this together thoroughly and fry
/ in hot grease.
| Peanut Butter Muffiins.-Crean one
! half cupful of lard and one table
! spoonful of peanut butter. Add one
! cupful of sugar and one egg beaten.
! Add enc teaspoonful OF vanilla and
cUpful Of water, then two cupfuls
of -four and two level tea sroonfuls
Of baking power. Bake in CREASED
! III uffin pans. .-r-
Handy Popcorn Pepper.
| If YOU want to brou a bit of steak
| or toast a slice of bread for a sick
| person during the Winter months and
| the fire is low in the range, use Il
| long corn pepper. 1t ,can be
held over a bed of live Goals in the
/ CRATE or furnace. 1t is also very
handy to heat liquids without burn
ing the container. Put the, liquid in
a pint lineup, then set the cup in
the pepper. In less time than 1t
takes to tell, the liquid will be pip
ing hot.