The globe-independent. (Hagerstown, Md.) 1943-19??, 1945-12-27
The Honemaker's
Corner
BY MARY DOUGLAS

A year that has been crammed
with important events, and which
brought what we all had hoped and
prayed for - peace" ~ will soon
be escorted out on the tired should
ers of Father Time, as he makes
way for the young gent, 1946, to
make his formal appearance.
Whether you are just having your
own family in, or friends over to
welcome the New Year, you will
need to have some simple refresh
ments for the Watch Party. Guests
for the party will be glad to help
themselves from the buffet, as in
formality prevails on such an oc-
casion. IL you are serving hot
dish, like Welsh Rabbit or Spaghetti,
il can be kept warm in a hot dish
or on hot platter Guests won't
mind going to the kitchen for the
precious seconds, Waffles and saul
sage (the small links) are an old
fashioned favorite to help ring the
old year out and the New Year in.
Then there are so many ways to
serve the old and popular favorite
of young people, frankfurters. Here
is one perhaps you have never
heard of.
Trankfurters Filled With Sauerkraut
Spread frankfurters with mustard
and cash them lengthwise. Fill the
gashes with the kraft, which has
been well drained Wrap the sau-
sages with strip of bacon, fasten
with toothpicks, and broil in hot
broiler until bacon is brown and
sausages are well cooked.
Frankfurtcrs With Cheese
Prepare the sausages as above and
fill the gashes with a strip of aged
cheese, wrap with bacon and toast
until done. The aroma while cook
ing is sure to have all your guests
drooling.
Here is another good snack.
Oysters With Bacon
Wrap each oyster with a half
strip of bacon and fasten with a
toothpick. When | say warp, mean
to use the over the top method, in
stead of around, as in meat patties.
Broil in hot broiler. Another tasty
tid-bit is large stuffed olives wrap
ped with bacon and broiled.
Preparing Leftovers
If you have some left over tur-
key or chicken from your Christ
mas dinner you can easily make a
salad by chopping the meat and add
ing 2/3 the amount of chopped
celery to that of the chicken. Mix
well in a bowl; add / tablespoon of
capers to each quart of the chicken
celery mixture. When ready to
serve blend well with mayonnaise.
Serve in lettuce cups, garnished
with olives or hard boiled eggs, if
desired.
For color and something really de-
licious, try this salad:
Nodded Cranberry
Celery and Nut Salad
3 cups of cranberries q pinD
/ cup of boiling water
70 cup of sugar
"a teaspoon of salt
2/3 cup of diced celery
u cup of chopped nut meats
l tablespoon of gelatine dds
solved in "a cup of water).
Mayonnaise
Cook the cranberries for twenty
minutes in the boiling water They
can be strained or unstrained. If the
former, strain at this time.
Cook the cranberries, or pulp,
with the sugar and salt for five
minutes. Add the gelatine, stirring
well Chill the jelly, When it is
about set fold in the celery and
chopped nuts Place in a wet mold
and chill until firm. Serve with
mayonnaise and cheese crackers.
If your supply of Christmas
cookies has been depleted and your
sugar canister is empty, here is
the solution to your problem
Sugarless Tea Cakes
Crush to fine powder, 20 gra-
ham crackers. Stir in the contents
of us oz.) can of condensed milk
and add "a cup of molasses and l
cup of nut meats or raisins Cop
tionaD. Drop the batter from a tea
spoon well apart on lightly creased
cooky sheet Bake in a moderate
oven $3.50 degrees) about Is minutes.
HsszlasE