Evening star., 1952-10-30
By Violet FouIkner

s~s~A
When your doorbell rings to-
night and neighborhood gob-
Inns demand Trick or Treat"
you'd better be prepared to cope
with the situation or mischief
may follow.
Here's a treat that's sure to
please the hungriest spook and
easy on your food budget, too.
They're frosted graham crackers.
Use any one of the three flavors
of quick fudge and frosting mix.
or some of each if you're going in
for mass production. 1t will only
take about S minutes to make
enough frosting for a whole box
of graham crackers. Put 4 table
spoons butter or margarine in the
top of a double boiler. set over
boiling water, when butter has
melted add the contents of pack
age of mix. Stir 3 or 4 min
utes until it's glossy. If the
frosting gets too thick to spread,
replace over the boiling water.
While the frosting is still soft,
make faces with candy corn or
raisins on each cracker. Shredded
coconut can be used for WhiskerS
to make cat faces.
Out Of the South
Straight from a South Carolina
kitchen comes a snappy relish
made from that unglamorous
tuber, the Jerusalem artichoke.
Anne Russell, who started making
this relish as Christmas gifts for
friends, told me these artichokes
grow along any oil garden fence
down in her home town. The
plant grows tall and has a bios
som similar to that of the sun
flower. The roots are not good
until frost falls. then they're har-
vested like an Irish potato. Using
an old family recipe, she combines
the artichoke with cabbage, on
ions and spices in a mustard
sauce to be used as a condiment
or side dish. In addition to the
relish, she makes a cocktail arti-
choke that is brittle and crunchy
and sharp to the tongue. More to
our taste were the sweet-sour
watermelon pickles. a third men,
Der of her line. These pickles are
so crisp they fairly snap when you
bite into them. They're nicely
seasoned with spice and just sweet
enough to take the edge off the
sharp vinegar.
Dressing for SoIod
} Here's another new product .
Ia French-type salad dressing .
that also has reached the mar
Iket as result of friends approval.
Norbert Engles. who has been
making and using this salad dress
ling on. his own table for years,
was persuaded by friends, to pro-
duce it commercially, which he
finally decided to do. Curiously
enough. this, too, stems from an
old Southern recipe, one that has
been in his family for generations.
Its a nice blending of tomatoes.
Ioil and vinegar gently spiked with
spices and herbs. There's just a
slight suspicion Of garlic. barely
ldiscernible, for those of you who
dislike that pungent bulb. He sug-
gests using the dressing as a mari
made for steaks and chops before
Ibroiling or as a base for cocktail
sauces.
Herbs n Spice
Have you ever needed a smidgin
of grated orange peel in recipe
only to find there isn't an orange
in sight? It's a new item. added
this fall, to the line of herbs and
spices from Pat Winters Con-
necticut herb farm. Ground mace,
the spice made from the f1eshy
skin that covers the nutmeg, is
another addition to the line
Mace, although similar to nutmeg,
is much stronger in flavor. Try
mace with mashed sweet potatoes,
lit imparts a delightful accent.
Chopped chives, celery seed, pep