Evening star., 1941-11-03
By Betsy CasreH
Woman's s Editor

WI 6ullOE
You can stay in your seat till the
last whistle blows, even if you've
asked the crowd home after the foot
ball game. if you serve refreshments
buffet style.
Little football charms and gay
chrysanthemums make festive table
decorations. Ask the florist to make
up the chryanthemums in corsages
that will serve as centerpiece when
massed together and then as favors
for the ladies' It's smart to work
out color scheme of your crowds
favorite team by combining colored
ribbons with the flowers. Baskets
of autumn flowers-dahlias, asters
and an assortment of button and
pompon chrysanthemums-are a ia
vored centerpiece this year, and cor
nucopias of autumn blooms are one
of the many decorative arrange
ments that out-of-town guests can
wire to hostesses. Tiny footballs or
football players are sometimes
fastened to the flower stems. Some
times the flowers are arranged in
big megaphone bearing the favored
schools colors and letter and some
times the college letter is worked
out in a fiat centerpiece with flow
erS of the correct color. These same
flower arrangements are appro-
pirate for luncheon before the game.
One hot dish is a good choice for
your buffet menu. 1t can be all
ready ahead of time and can be
heated up at the last minute.
Creamed chicken or veal served in
patty shells. baked beans or chill
con carne are substantial dishes
calculated to satisfy real appetites.
Sandwiches, brown bread or hot
rolls. a salad and plenty of coffee
20 with this course. Serve both the
regular coffee and a piping hot de-
caffeinated brew to gain a high
score with guests who want to re-
hash the game over second and
third cups without worry over Sleep
ing problems. For dessert a re-
frigerator cake that can be pre-
pared ahead of time is joy to the
servantless hostess.
FOOTBALL COFFOLATE
cup strong straight or decaffeinat-
ed coffee
2 squares unsweetened chocolate
3 tablespoons sugar
Dash of salt
3 cups milk
Make coffee extra strength. using
IL tablespoons for each cup, "a pint
water. Add chocolate to coffee in
top of double boiler and place over
low flame, stirring until chocolate
is melted and blended. Add sugar
and salt, and boil 4 minutes, stirring
constantly. Place over boiling water.
Add milk gradually. stirring con-
stantly; then heat. When hot, beat
with rotary egg beater until frothy.
Serve hot. Top with whipped cream,
if desired. Serves four.
LUSCIOUS CHOCOLATE ICEBOX
CAKE.
4 squares unsweetened chocolate
"a cup sugar
Dash of salt
u cup hot water
tablespoon cold water
teaspoon granulated gelatin
4 egg yolks
teaspoon vanilla
egg whites, stifny beaten
12 cup cream, whipped
3 dozen lady fingers.
Melt chocolate in top Of double
boiler. Add sugar. salt and hot
water, stirring until sugar is dis
solved and mixture blended. Add
cold water to gelatin and mix Add
to hot chocolate mixture and stir
until gelatin is dissolved; then cook
until mixture is smooth and we'll
thickened. Remove from boiling
water; add egg yolks. one at time,
beating thoroughly after each. Place
over boiling water and cook two
minutes, stirring constantly. Add
vanilla; cool. Fold into egg whites.
Chill. Fold in whipped cream. Line
bottom and sides of mold with waxed
paper. Arrange lady fingers on bot
tom and sides of mold. Add thin
layer of chocolate mixture, then ar
range lady fingers and chocolate
mixture in alternate layers, topping
with chocolate mixture. Cut of lady
fingers around sides of mold and
arrange cut pieces on chocolate mix
ture. Chill IL to "a hours in refrie-
orator. If desired, add u cup finely
cut walnut meats to chocolate
mixture before turning into mold
Unmold. Serves IL.