The Waterbury Democrat., 1933-10-20
SUGGESTIONS FOR GALA HALLOWEEN Formal and Informal Din- ner, Supper and
 Party Menus

There are innumerable possi- bilities for entertaining on Hallo- we'en. Paper or pumpink Jack o'Lanterns. ghostly figures, witch- es, cats, etc, can be used in so many, many ways. Fortune telling Is one of the most popular stunts. And as for rcfreshments-here are a few helpful suggestions:
 Formal Dinner Menu Ripe Olives
 Orange and Black Candies
 Orange and Grapefruit Cup Fricasee Chicken Bechamel Mayonnaises Buttered Spinch Mashed Turnips
 Halloween Salads Chocolate Ice Cream
 o.es orange Layer Cake
 Informal Luncheon Menu
 Melon Bali Cup Nodded salmon DeLuxes Fresh Green Peas
 Hot Potato Chips
 Salted Nuts Goblin salad' Cheese Waters
 Coffee
 Evening Refreshments Nodded orange and Pineapple
 Salads | Cheese Mullins Spiced Cider Punch {, Bechamcl Mayonnaises cup chicken stock 1 onion slice carrot
 sprig of parsley
 6 peppercorns
 ? tablespoons butter tablespoons flour | 1-2 cup cream IA teaspoon salt
 Dash of pepper l cup mayonnaise
 Cook stock 20 minutes with on- lon, carrot, parsley, and pepper corns. Strain. Melt butter in saucc- pan. Add flour and stir to smooth paste. Add chicken stock and cream gradually, stirring constant. E, and continue cooking and stir ring until thickened. Add salt and papper. Fold in mayonnaisc. Serve with fricassee chicken. Makes ? cups sauce. \. Halloween Salad" \ 1-2 ID. soft yellow cheese Il IA cup mayonnaiso
 s pear halvcs( lnrge) short green pepper strips Thoroughly blend. cheese and mayonnaise. Roll into shape of 5 small pumpkins. Make grooves edge of q knife. Chill until firm.
 Fill center of each pear half with a cheese pumpkin. Place each pear half in nest of crisp lettuce. Put e green pepper strip at stem end of each cheese pumpkin to represent the stem. Garnish with additional mayonnaise. Serves 8. Nodded Salmon Dc LuxcS i tablespoon gelatin
 ? tablespoons cold water ? tablespoons boiling water 2 tablespoons vinegar | 1-4 teaspoon salt cup salmon, hakcd 1 cup cucumber, diced and salted 1-2 cup mayonnaise 1-2 cup cream, whipped | Soften gelatin in cold water. Add boiling water and dissolve. Add vinegar and salt. Chill slightly. Add salmon and cucumber. Blend fnayonnaise and whipped cream and fold into salmon mixture. Turn into mold. Chill until firm., Un- mold. Serve with additional may ouna6e. serves 5. Celery may be substituted for | the cucumber. Goblin Salad* large orange 6 pineapple slices
 Raisins
 Recipe Fruit Juice Mayonnaises l Cut peeled orange crosswise in 6 slices. Put each orange slice on 6 pineapple slice. Place on crisp lettuce. With raisins make eyes, nose, and mouth of a face on each orange slice. Serve with Fruit Juice Mayonnaise' or plain mayonnaise. | Serves 6.
 Fruit Juice Mayonnaise' 1-3 cup mayonnaise 21.2 tablespoons confection- CTS sugar Dash of salt 11-2 tablespoons lemon juice l-3 cup cream, whipped Fold mayonnaise, sugar. salt, and lemon juice into whipped cream. Makes cup mayonnaise. Nodded Orange and Pineapple Salads large oranges l package orange-havor- ed gelatin
 can crushed pineapple. drained
 Recipe Fruit Juice May
 onnaises
 Squeeze oranges and grind re- mainder of oranges in medium grinder of food chopper.
 Dissolve gelatin in orange juice, pineapple juice, and enough boil ing water to make 2 cups. Chill. When slightly thickened. add ground orange and pineapple. Turn into mold. Chill until firm. Serve on crisp lettuce. Garnish