Evening star., 1931-10-09
Outings or Home Parties
Autumn Is Ideal Time for Picnics and Indoor
Entertainment-HotD Dishes Which May
Be Provided.
Be Provided.

lowed cucumbers, chill well and serve
with rich cheese and salted crackers
Fresh fruit Is always a good dessert
| II cut UP and packed in containers
or canned fruit salad may be used, or
simply cheese may be used for dessert
Hot drinks in generous supply, which
may be coffee, chocolate, cocoa or
bouillon, are important for an Au-
tumn outing.
Party Sandwiches.
Cut some slices of bread to be used
for the bottom layers of sandwiches
with a cooky cutter. Use a doughnut
cutter the same size to cut the top lay
erS of bread. Spread the bottom slices
with colored filling and cover with
the top slices. These make attractive
sandwiches. A slice of graham bread
between two white layers results in a
novel three-tiered sandwich, which may
be shaped in triangles, strips or
squares.
Using whole-wheat bread, spread the
first slice with mixture of finely chop
ped figs and raisins moistened with a
little cream. Cover with a second slice
of bread spread with soft yellow sand
Wich cheese. Use third slice of whole
wheat bread for an open-face sand
Uich, spreading it with slices of GU
cumber marinated in French dressing
Spread slice of toast with dra- a-nc d
crushed pineapple and cover with let
tuce. Adjust a second slice, covering
it with leaf of lettuce and a slice or
two Of boiled tongue. Adjust a third
slice.
Cover a slice of white bread with a
slice of meat loaf of some kind, q Sec
ond slice with slice of tomato incased
in leaves Of lettuce, and spread third
slice on the under side with q mixture
Of nuts, raisinS and dates.
Cover a slice Of toast with Philadel-
phia cream cheese mashed and sea-
soned with little salt. Cover with a
leaf of lettuce, then adjust a second
slice of toast, which may be of raisin
a mixture of shredded pineapple and
chopped dates.
Cut some sandwich bread in slices
lengthwise of the loaf and remove the
crustS. Spread two slices with creamed
butter favored with mixed mustard and
spread third slice on both sides. Put
one-fourth cupful of parsley, lettuce,
celery ond watercress through chopper
with half cupful of cooked liver, SIX
stuffed olives and one-fourth cupful Of
cooked tongue. Moisten with mayon-
naise dressing, spread between the
| slices, wrap in waXed paper, chill under
light weight, then cut In slices.
Decorative Salads.
A salad may be made attractive with
roses carved out of radiShes or beets,
lemons cut in fancy shapes, balls made
of cheese and glossy green leaves placed
on the side of a plate. WatercreSS or
curly parsley may be used at times, and
pimento and green pepper may De aooeo
for color.
Some fruits, such as apples, peaches.
IN
become dark after Slicing. This can be
prevented by covering them at once
with clear French dressing made either
with vinegar or lemon juice.
Cut a Slice from the top OF yellow
apples, cut out the cores, then scoop
out the centers carefully. Mix the ap-.
pies with half the quantity. each OF
chopped nuts and raisins, and molsten
with mayonnaise. Fill the apples and
chill. Serve on lettuce with extra may
onnaise.
CONNECTIONS.
To obtain good results when popping
corn. you must have good corn ana a
hot fire. Do not pop too much corn at
one time, not more than enough to just
cover the bottom of the pepper one ker-
mel deep. If corn will not pop on ac-
count of having become too dry, the
popping quality may be somewhat re-
stored by moiStening or sprlnklng Win
water before popping. If very dry, 1t
may be put in shaded place outdoors
for time, where it can absorb moisture
from the air. This usually will restore
the popping quality.
Popcorn is usually popped to be eaten
at once, or it may be made into popcorn
balls, crackajack, or other forms OF
popcorn confection. The usual way of
preparing it is by popping and sprink-
ling it with salt or adding salt and
melted butter. A tasty preparation is
made by popping the corn in melted
butter and lard with salt added. In
stead of butter and lard, it may be
popped in corn oil or peanut oil. Both
of these oils give good flavor to the
popped corn.
Chocolate Popcorn.-Put into kettle
two cupfuls of white sugar, half cup
full of corn sirup, two ounces of choco-
late, and one cupful of water. Cook
until the sirup hardens when put in cold
water. Pour over four quarts of crisp,
freshly popped corn and stir well to in
sure the uniform coating of the kernels.
Tutti-Frutti Balls.-Put through a
food chopper one cupful of puffed rice
or popcorn, one cupful of seeded raj
SINS one cupful each of dates and figs,
half cupful each of nuts and candied
orange peel, and one tablespoonful of
citron. Add two teaspoonfuls of va