The Washington times., 1936-10-29
New Twists
Add to
Fun
By JEAN GREEN

about Halloween as we are?
There are so many clever
favors for the table. One can
hardly dismiss Halloween with
out introducing a pumpkin
dish of some sort. They make
the traditional centerpiece and
may be filled with fruit or
with ears of corn and autumn
leaves.
At one Of the downtown stores,
large pumpkins of paper mache
are featured. Then for each
place are real wax candles in the
form of red and yellow apples,
white squirrels, and yellow pump
kins. They are inexpensive and
things that your guests will rave
about for their originality. The
candles can actually be burned,
too.
A great variety Of candy favors
are found in the usual Spooky as
Sortment of ghosts, witches, black
cats, and owls. Many Of these
come with much cellophane.
The spirit of the usual Hallow-
cen is very informal. The party
refreshments will be simple. The
bobbing apples, cider bowl, as
sorted cookies are indeed suffi-
ent.
REFRESHMENTS
Here are other ideas for simple
refreshments. Roll bacon around
tiny sweet pickles. Secure with
toothpickS, and just before serv-
ing time, broil. When the bacon
is nicely Drowned, spear the tooth
pick on a bright red apple and
serve.
One-bite sandwiches can also
be served with the cider. Jack O.
Lantern canapes are good. These
are made from circles of bread
spread with yellow cream cheese.
The features are made with bits
OF red pimento. Deviled ham can.
apes are also appropriate.
For the most part the Halo
Ween banquets are made from a
pickle, an apple, a sandwich, a
potato, and perhaps an egg. Black
coffee and cider. and always an
abundance of sailed nuts.
DEVHED HAM POTATO CHIPS
Two 5-ounce cans of deviled ham.
12 cup OF seasoned mayonnaise.
l cup of cottage cheese.
Potato chips.
Cream the deviled ham, mayor
nalSe and cottage cheese. Ar.
range in mound and allow each
guest to scoop the mixture onto
the potato chips.
LANTERN SALAD
6 halves of canned peaches.
l package of cream cheese.
6 chocolate drops.
6 orange minis.
Gloves.
Chill the halves Of the peaches.
Blend the cream Qa8eeSe with nuts
and fill the cente14 Of the peaches.
Arrange on the lettuce cups. If
necessary slice a thin slice from
the bottom of the peach to allow
them to stand upright. Top with
a flat orange mint and a choco-
late drop for a hat.
Use cloves for the features or
bits of candy inserted for eyes,
nose, and mouth. Serve with this
a cream mayonnaise made by
one-half cup of heavy
cream with one cup Of mayor.
naiSe.
Party ice creams are also fea-
tured. A yellow pumpkin uf but
tered pecan ice cream and orange
ice comes in sizes to serve six
to eight persons. Individual serv-
ingS nodded as witches, cats, etR,,
may also be had on order.
For the masquerade party emo
ing at midnight, more elaborate
refreshments may be needed.
Here is dish that will reflect
the spirit of the occasion. It is
made from frankfurters glorified
and shaped as harlequin hat.
Harlequin Hat Crown Roast
18 frankfurters
Butter
Drop the frankfurters into boil
ing water and boil gently foe
three minutes Drain. Brush with
butter. Place for a minute under
the broiler until slightly Drowned.
FaSten together with toothpicks
in circular formation with curled
ends out.
Fill With This Salad
1 quart Of diced boiled potatoes
8 slices Of bacon
3 tablespoons of parsley
2 tablespoons of onion
"a cup of vinegar
IA cup Of water
Sugar
Salt
Pepper
Season the diced potatoes with
salt and pepper. Fry the bacon
crisp. Drain the bacon. Save the
bacon fat. Chop the parsley, onion
and bacon. Add to the potatoes
and toss together lightly. Measure
4 tablespoons Of the fat. Add the
water to the vinegar. Sweeten to
taste. Add the fat and bring to