Evening Star Newspaper, October 24, 1930, Page 45

Bainty Articles Especially Adapted to Party . Menus Suggested for Halloween—Direc- 1 tions for Making Bmall dainty cakes are especially adapted for party menus like Halloween '-htym other occasions, not only becatise Gelitious, but because they fit in -?5'; almost any combingtion of and In many cases a de- , making the refreshment plate complete. Many varieties of small cakes are year-round favorites because they are good with either cold or hot drinks, te, coffee or fruit 7 e . good accom- for ice cream or fresh fruit. -fourths cupful of butter with one oupful of sugar added gradually and working it in_ thoroughly. = Add five well beaten egg yolks, one and one- half eupfuls of flour sifted with one o Balk ‘and natf a an 8 of vanilla. Beat the tiff and fold them gently into 3 the batter into individual fancy- in & medium oven . If preferred, bake in and when cool cut into . Cover the sides rich eonfectioners’ 4952228 8.8 or | in &n eatthenware or glass dish. Them Are Given. half cupful of brown sugar and one- third cu&(ul of granulated sugar. Add one cupful of chopped pecans. 3, Omit the almonds and use candied chettries chopped fine. 4. Use instead of chopped onds two and one-half cupfuls of cornflakes, one cupful of coconut, one cupful of finely chopped walnuts and add half a teaspoonful of vanilla. Snowt : Add one-eighth tea- spoonful of salt to four egg whites, beat until foamy, add half a teaspoonful of cream of tartar, then beat until stiff, Gradually fold in two-thirds cupful of sugar, add half a teaspoonful of flavor- l:f. half a cupful of coconut and lastly fold in two-thirds cupful of flour. Droj by 8 fuls into & buttered tin or into mu rings. Bake in a medium oven for about 20 minutes. Confections and Nuts. The first stép in making good con- fections is to know how to make fon- dant, from which various confections %8 |can 'be made with little effort. The follot directions will be found to be very helpful, showing how to have many changes: Put two cupfuls of granulated sugar with three~fourths cupful of bo water and one-eighth teaspoonful cream of tartar into a saucepan over a hot fire. Stir constantly until, but ¢ | not after, the sugar has dissolved. Do not splash the sl Remove the spoon and do not use it again after the sirup boils. Remove the sugar grains or the crystals with a dampened brush & |or a clean wet cloth. Cover the for a few minutes. Let the sirup boil until it forms & soft ball when dropped into cold water. Pour the sirup in & thin sheet onto s chilled platter so that it will cool quickly. Do not scrape out the nuc&n. ‘When airup is cool, work it until it creams with a flat wooden spoon. When it forms a .soft, solid ball work it with the palm of your hands in the samé way as you would bread dough until it is smooth. Place the lond;:% a clean cloth in hét water, wring it pour | out weil and lay over the top of the fondant. After about 24 hours the fondant will be ready to mold, Fondant made in this way will keep for a long time in a cold pl if covered with & o | moist cloth or stored in & tightly cov- ered jar, R you wish to use the fondant - ‘When to make special confections, one good = | way 18 to form the fondent into smaill balls with the palms of your hand and press halves of walnut, pecan or other nut kefnels inte them, or roll the balls into finely chopped nuts or shredded be | coconut, or work these into the fon- | OFnges. gant before fofming into balls - asgf, wits into Can: fruits, such as cherries, pineapple, ruit peel or citron MOTHERS Amateur Sculpters, shly po?-a" con until each kerniel 18 coated Put onto s plattér and separate the grains of corn. Sirup for Ice Cream. Blend together one cupful of sugar and half a eupful :? cbcoa. Add three- fourths cupful of hot water and a 1- inch stick of éinhamon And simfer for 10 minutes. Cool, remove the cinna- mon stick, then add two tablespoonfuls of strong coffee infusion, one teaspoon- ful of vanilla and a pinch of salt. Cover and store in a cold place until needed. It will keep well. Chrysanthemum Salad. Typically Autumn is this deliclous salad made of carpels of grapefruit or D | orange and served on individual plates. from the center. cheese with sweet cream, adding & lit- tle mayohnaise for flavor, drop J gen- erous teaspoonful in the center of each flower, and top with currant jelly. Sprinkle the salad with chvwefl pecan meats. Serve with Frenc) dn-ln, made with lemon juice in of vinegar @nd slightly . 'This salad will also add color and attraction to any m‘ty menu_that might other- wise be Jacking in these features. lat .«Mphn amusement test invention i3 % give them o cake d & sharp knife and allow Fruit Salads Are Favored For Dessert and Parties BY SALLY MONROE. 'RUIT saiad for dessert is @ellolous. It flls the place of both saled |yad 18 _decidedly accomapnied or followed & cup of coffes, it is & perfect finish to & It is also right as refresh- ments, efther for oon or évening, when you wish to have only one dish. Again, with toasted erackers or with sandwiches—of hutbread and butter, for instahce—it i del until they are a real yellow. Sérve them within & few hours after “Ba §§§§§. MENU FOR A DAY, BREAKFAST. Stewed Prunes. Oatmeal with Cream. Plain elet. Toast. Coffee. LUNCHEON. . Baked Macaroni_and Cheese. Graham Bread. Caramel Bavarian Cream. Cookies. Tea. DINNER. Cream of Pea Soup. Broiled Hambutg Steak, Brown Gravy. Bolled Squash. Baked Potatoes. Lettuce, French Dressing. Sunshine Pudding. Coffee. CARAMEL CREAM. ‘Two cups milk, two tablespoons jar, three-quarters cup sugar, one-half cup boiling water, two cups cream, four egg yolks, one teaspoon vanilla, two tablespoons granulated gelatin, one-half cup cold water. Scald the milk and pour over egg yolks beaten slight- m Il’)ll: two tablespoons sugar. €] water. Add to the custard. Add the gelatin, which has been softened in the cold water. Strain to & bowl and set in ice water. 1t begins to thicken add vanilla and two cups of cream beaten stiff. Mold and chill. If cream is not on hand the whites of the eggs can be used, the re- sult being different. SUNSHINE PUDDING. Mix two tablespoons of corn- starch in enough cold water to dissolve, and stir it into one pint of bolling water. Add a pinch of salt, one-quarter cup of sugar, the stiffly beaten whites of two eggs and & tengwn vanilla. Heat Just long enough to cook the eggs. Have three or four ripe bananas sliced thin. Place & layer of these in a dish, then a layer of the pud- ding, continuing until all is used. Have pudding for the last layer. Make a soft custard of the yolks of the eggs, one-quarter cup sugar and one m milk. Pour over pudding w served. Bermuda Cookies. Mix one pound of butter, or halt but- I ter and half lard, with one quart of ed | Bifted flour as for ple crust. Beat four egges very light with one and one-half cupfuls of sugar. lve one level teaspoonful of bal cupful of milk and add to the eggs mvr after beating with the flour butter. Handle as little as possible. Roll out very lightly, sift granulated sugar on top, cut into shapes and bake. this arrange: ent, and_per] it is preferable having windows w! “1 don’ to be con- nst Pa Ijunc:'uitmbaon'.heun méenldm’lknnwm’mnwmm he way Is ri; 't go ight.” a» B HE Sc"i'ence Combines PERFECT MARGARINE {What ate the things that go to make the finest margarine you 'can put on your table or use in iyout kitchen? Well, firsz: the finest materials in the market. Then: the best scientific brains. And then: the finest scientific equipment. But, aftezall, margariaeis some- thing w¢ est. After science has done its utmost, the final test of margarine perfectionis TASTE. 8o after every other test is made —the makers of Nucoa apply the test of taste to every batch of Nucoa that leaves their plants, keeping the flavor up to the standard they created so that you may always enjoy Nucos quality on your table and in your kitchen. & NUCOA SCORES HIGHEST IN HOT-TOAST TEST ‘Take a ‘piece of bot toast and Hibenul wich Nucod Notics how o wholesome elements of this del;- eacy begin to registet on the taste buds ++.those wonderful little taste-ceaters at the base of the tongue. Notice the sweet and in| sis the clean body and “bloom” of flavor. The Hot-Teast Tesi will prove o you that Nacos is UNLIKE any otber wargorine, ‘This test of flavor is available to everybody in the hot-toast test. Jt will reveal to your sense of taste what an exquisite food Nucoa is. What a vast differ ence there is in margarine qual- ity and delicacy. It will convince you that the few cents a pound more which you pay for Nucoa is the best invess- ment you can possibly make. Order Nucoa from your groces today—and make the Hot-Toast Test. Then use Nucoa in your cooks ing and on your table and note how the delicious promise of the Hot-Toast Test comes srue. Distributor: GOOD DISTRIBUTORS, INC. 1100 Maryland Ave. S8.W,, Washington, D. C. i It's Just e @ SAN'T you guess? Why, it’s just the leavings from yesterday’s dinnet! But I'm serving it with MUELLER’S SPAGHETTI! Anothetof those simple MUELLER recipes.” Varied Menus at Low Cost That’s one of the cconom&golnu about MUELLER’S MACARONI PRODUCTS. Many a lefrover food item would be discarded alto- gether, except for the splendid combination it makes with MUELLER’S ELBOW MACARONI or SPAGHETTI. Here’s the recipe—and there are scores of others, easily prepared: SPAGHETTI With Leftover Meat 1 package MUELLER'S SPAGHETTI, % cu leftover meat, 2 cups gravy, 3 onion, chop, 1 thsp. melted butter, ¥; tsp. salt, 14 tsp: peppet, 1 cup grated cheese, buttered bmj erambs. Plrboflthllplgl:etfifor7 min. in 4 qts: boiling water with 1 tbsp: salt. Drain, Mix the meat, chopped, the gravy, butter and Comn- bine with the spaghetti, and pout into a ed baking dish. Cover with the crambs bake for 20 min. A Special Blend of Farina The upEetli,zln; t:;’t:nids'::e to the excl-:ln:; used in manufacturing. It seems to improve the flavor of anything else served in the same dish. Light, Digestible, “Energizing” The MUELLER processes assure quick and thor- ough digestion. No other spaghetti or macaroni cooks up so light and “fluffy,” ot $0 high in the food values that build new vigor and enetgy iato the system. rocer for a package of Why not ask your MUELLER’S MACARONI ot SPAGHETTI today? He has it, or can get it for you. MUELLERS " MACARONI ¢ : SPAGHETTIL . o, Jik & GG NOODLES W é ELBOW MACARONI % COOKED SPAGHETTI LARGEST SELLING BRAND IN AMERICA FOOD PAG i B2 g 2 H % is shade in rep has been selected covering of the day-bed. | _Boy! that's Goodl” Hearty, healthful food for growing values # # always sweet, tender and tempting % # For & “regular” meal or a bite after school there are dozens of appetizing ways to prepare White Star Tuna. %