Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-15

An informal affair differs from formal
one only in the fact that the decora-
tons and service are less elaborate and
the refreshments more simple. Wash
ington's Birthday offers an ideal oppor-
tunity for hostess to entertain With
an afternoon tea.
Invitations for an afternoon tea any
day may be sent by telephone or may
be written on your visiting card. An
other popular form of entertainment is
the afternoon card party. This is
usually for women only. Invitations
for this also may be sent by telephone
or may be written on your visiting
card.
What to Serve.
At an informal afternoon tea, 1t is
good form to serve tea or chocolate
dainty sandwiches, small cakes or pas
tries, olives, sailed nuts and bonbons
Do not serve salads or foods that re-
quire the use Of knife or fork as rule.
Sometimes fork may be needed.
Punch may be served if a dance is part
of the entertainment, and ice creams
and ices are always in order.
Cake is always an essential part of
the refreshments, and while small dec
GRATED cakes and cookies are perhaps
the preferred type to be served at this
time, any kind of cake is suitable. The
many varieties of small cakes are en-
joyed with either cold or hot drinks,
and are q pleasant accompaniment to
ice cream or fresh fruit in season.
Fudge SquareS.-Cream half a cup
full of shortening with one cupful of
sugar. Add three eggs well beaten, two
squares of chocolate melted, then three
fourths cupful of flour sifted with half
a IF hai vif1o Y1ox1,Jor oyad
half teaspoonful of salt. Add one
teaspoonful of vanilla and one cupful
of chopped nuts. Spread about one
fourth inch thick in a creased shallow
pan. Bake in medium oven for 20
minutes. Cut in squares while warm
Delights: Cream half cupful of
shortening with one cupful of sugar,
and add two beaten eggs. Mix and
sift one and one-half cupfuls of flour
with two teaspoonfuls of baking powder
and one-fourth teaSpoonful of salt. Add
three-fourths teaspoonful of cinnamon,
half teaspoonful Of cloves, and half
a teaspoonful of allSpice. Add alter
nately with one-fourth cupful of milk.
Add three-fourths cupful of rolled oats,
one cupful of chopped dates. and one
cupful OF cocoanut. Drop from spoon
onto a creased tin. Bake in a hot oven
for Is minutes.
Sandwiches Important
Sandwiches should be of the daintiest
kind. Thin bread and butter is always
acceptable, and especially is this true
If the bread is of the Boston brown va
riety or one of the popular nut or fruit
breades. Whatever the filling may be,
and any combination of meat, fish,
cheese, eggs, or sweets is permissible, it
should be spread thinly between very
thin slices of bread.
Butter for spreading should be thor
oughly creamed before using. The
bread can be spread much more easily
If the spreading is done, before the
slices are cut. A good way to do this is
to remove the crusts from all sides of
the loaf while it is whole. The butter
or filling may then be spread across the
end, after which each slice should be
cut OFF, thereby avoiding the danger of
the slices tearing when they are being
spread. The sandwiches may then be
stacked and cut into squares, oblongs,
or triangleS.
New Sandwich Filling: Cream one
tablespoonful of butter, add one small
cream cheese, and mix thoroughly. Stir
in two tablespoonfuls of strained honey.
Pare and cut one large apple or two
small ones into quarters and then into
pieces into the prepared mixture. Use
TO fill sandwiches of dark or light
bread. Slices of white bread may be
toasted and filed with this mixture.
These sandwiches are especially deli
cious with tea.
Heart Sandwiches: For these 1t is
well to use bakers bread at least O.
day old. The long sandwich loaves will
cut to much better advantage than the
ordinary loaf. but the latter will an
swer very well. Trim away the upper
and lower crustS Of the bread and cut
lengthwise in quarter inch-thick slices,
then with a sharp-edged heart-shaped
cooky cutter cut these long thin slices
into hearts. Spread each with very
soft butter, then put together in threes
with any of the following filings:
Cream cheese blended with finely
chopped, well drained maraschino
cherries and crushed pineapple.
Lettuce or water creSs shredded and
mixed with little French dressing.
Boiled or baked ham chopped and
mixed with mayonnaise and chopped
pickle.
Raspberry jam or any nice jelly or
marmalade, either alone or mixed to a
paste with cottage or cream cheese.
Sandwich Loaf: Slice a loaf of bread
lengthwise in four or five slices. RE
move the crustS and spread different
kind of filling between each layer like
a layer cake is prepared. After putting
the top layer in place, the whole thing,
top and sides, should be covered with
cream cheese mixed with little cream.
The cheese should be laid on in the
same way as when icing cake. When
this loaf is sliced thin, it is delicious to
serve with tea, and it can be sliced as
it is needed. thus keeping the loaf
moist until it is all eaten.
Another Delicious Sandwich Loaf
Cut a long sandwich loaf in four parts.
Spread one section with crisp green
lettuce leaves, another with cold sliced
turkey or chicken, another with cram
berry jelly. Put together, press firmly,
then wrap in damp napkin. When
ready to serve, cut crosswise in thin
slices.
B0nbons and CONNECTIONS.
Cocoanut Chocolate Bonbons: Boil
one cupful Of corn strip with half q
cupful of honey and half cupful OF
sweet milk in a saucepan or double
boiler until the mixture forms a soft
ball when you test it in cold water
Remove the mixture from the fire and
let 1t stand a few minutes until Il
thickens. Then add two cupfuls OF
grated cocoanut and half cupful OF
Chopped nut meats. Stir the mixture
until it is of creamy consistency. Ado
vanilla or almond favoring. Roll thu
mixture into small balls or into the
shape of bonbonS. Let stand on wa,
paper until cool, then dip into melted
chocolate If you like, you can fill thu
centers of the balls or bonbons will
fruit before you dip them into TIT
chocolate.
Cocoanut Date Bars: Remove thu
stones from one pound of dates ant
chop the dates in food chopper. ADJ
to the date meats about half a cupfu
of maple syrup, honey, or cream, O
enough LIQUID to moisten the date