Evening star. [volume] (Washington, D.C.) 1854-1972, 1932-03-04
Serving of Refreshments
Advice for Afternoon Teas, Card Parties and
Chdrens Gatherings - Combinations Tor
Hot Sandwiches-Cake Selections.
the ingredients and combines well with

the INGREDIENTS and combines well with
almost everything.
Sauted sandwiches lend themselves
| to many pleasing variations. Smali
amounts of left-overs may be utilized
| in the making of this delicious supper
/ or luncheon dish. And left-overs which
/ NAV be on hand will suggest new COM
! binations for use in making this variety
of sandwich.
To make hot ham sandwiches, mince
odds and ends of leftover ham, in
Guiding some fat. Season one cupful
with one or two teaspoonfuls of pre-
pared mustard. Spread on slices OF
buttered bread which have been cut
little thicker than for ordinary sand
witches. cover each with slice of but
tered bread, press firmly together, trim
off the cruSts sparingly and cut into
good-sized oblongs or squares. Dip
these in mixture consisting OF one
slightly beaten egg, one cupful of milk,
half a teaspoonful of salt and a little
pepper. Saute quickly to rich brown
on both sides in a little melted fat.
Lay on a hot platter garniSh with
parsley and serve at once. A salad OF
shredded cabbage and apple, dressed
with mayonnaise with which has been
mixed one tablespoonful of catsup, is
excellent to serve with these sand
wiches.
Menu for Card Party.
Cinnamon toast, thin bread and
butter sandwiches and other thin sand
witches of various kinds, both sweet and
savory made in heart, club. diamond
and spade shapes. Tea, fruit, punch,
small cakes In heart and diamond
shapes with red icing and in club and
spade shapes with chocolate icing and
nuts and bonbon.
Party Cakes.
Have some cakes ready to serve with
tea, chocolate or ice cream. For the
decoration of cakes you may use a star,
ribbon or leaf tube as we'll as tubes of
other designs. If the star tube is used,
it should be held in an upright posi-
ton, and to make ribbon bow knots
and leaves the tubes should be held as
one would a pen when writing.
Icing for decorating cakes is made of
confectioner's sugar and unbeaten egg
whites in the proportion of about one
cupful of sifted sugar to two egg
whites. Mix thoroughly and add fla
voring Of vanilla, lemon, orange juice
or other fruit juices. With fruit
Juice more sugar may be necessary.
The icing is of the right consistency to
use when knife cut through the mix
ture makes a clean cut SO that the icing
remains parted For yellow icing use
the grated rind of deep-colored orange
pounded to pulp. For light brown or
tan a few drops of caramelized sugar
will give the desired color and for
green, spinach juice may be used A
red fruit juice or cochineal will make
-s..Ir I'll, n.lr1 1Ha nn@
with boiled icing with the decoration
of half walnut, several almonds cut
into strips radiating from the center,
or an ornament of candied cherry,
sultana raisin, or candied orange or cit
ron peel. butter icing may also be
used when liked.
When making chocolate, or caramel
cooked icing for cake, try the follow
ing: Add one tablespoonful of corn
starch to each cupful of sugar and mix
well before adding the milk or water.
This makes a very smooth icing and
one that will cut without cracking.
When making cooked icing or candy
with white sugar, there is always some
strip left in the pan in which 1t was
cooked. Set the pan back on the stove
until the sirup is quite brown, remove
from the stove, pour in little hot
WdOtI, IllcI COOk W IIllI oil up. Ill
this way you can always have caramel
on hand for flavoring purposes, and at
no extra expense.
Date Squares-To three beaten egg
yolks add one cupful of white sugar
Stir in two cupfuls of dates cut into
small pieces. then add one cupful of
pastry -four, one teaspoonful Of baking
powder and half teaspoonful of salt
sifted together. Fold in last of all the
whites of the eggs beaten until stiff.
Bake in sheet, using large pan, for
half an hour in 6. moderate oven. Re-
move from the pan, cut into squares,
and roll in powdered sugar, or If pre-
ferred they may be iced and decorated
with almonds or stoned dates.
Children's Parties.
Birthday parties for children should
be carefully and thoughtfully prepared.
with the cake as the first attraction.
One or two very simple sandwiches, with
plain ice cream, and the birthday cake
as the tOp-off, are ample.
For childrenS party, very attrac-
tive table decoration can be achieved
by means Of animal crackers standing
on vanilla waters. Dip the feet OF each
animal in icing or in plain white OF egg
and fasten to a wafer. Arrange the
animals in a row down the middle OF
the table or place one at each plate.
The children will be much pleased with
the result.