Kankakee Valley Post, Volume 10, Number 48, DeMotte, Jasper County, 17 October 1940 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

Halloween provides a good excuse for an unusual party. The theme you may select should be the basis around which the party is built. “Black Magic Party,”, “The Haunted House,” Buried Treasure Hunt,” “The Witches’ Rendezvous,” “The Ghosts Gambol” are all suggestive names for the party you may be planning for All Hallows’ eve. A Halloween party without decorations just isn’t a party. They may be so simple that it takes very little time to put them up; pumpkins. cornstalks, and lighted jack-o’-lanterns. Or you may decorate with witches, owls, black and-.-or-ange crepe paper streamers, black and gray crepe paper moss dripping from the cc ; lings, or ghosts standing in spooky corners with eerie lights thrown upon them. The jnvitations should, of course, be indicative of the type of party you are giving. “On Halloween the ghosts will dance, The gnomes and goblins will sing-, and prance; So don your masks and costumes gay, To the Haunted House be on your way. ■ > ■ The door will be open till the clock tolls eight, So take my advice and don’t be late.” In keeping with Halloween we must not forget the traditional games and pranks. The chamber

of horrors, with clanking chains, damp hands clutching the guests, and dark tunnels should put the guests into the spirit of the party. Bobbing

for apples, fortune telling and guessing games are all old favorites. These suggestions may bring to your mind others that may be old-time Halloween games. Last, but not least, a party is never rightly ended without proper refreshments. If it is a small group, buffet supper may be served; and if it is a large group, simple, but delicious refreshments will finish the

evening with the necessary zip! Orange Date Cake. Mj cup shortening 1 cup brown sugar 1 egg (well beaten) 1 cup sour milk 2 cups cake flour 1 teaspoon soda 1 teaspoon ba'king pev Vi teaspoon salt 1 cup dates 1 whole orange Cream shortening, add brown sugar slowly, and beat well. Add beaten egg and sour milk. Mix and sift flour, soda, baking powder, and salt. Grind dates and orange together through food chopper and add alternately with the sifted dry ingredients. Bake in a loaf pan in a moderate oven (350 degrees) for 50 minutes. Halloween Ice Cream Clowns. Place a ball of ice cream on a butter cookie and use raisins, tiny

gumdrops or candied cherries to make the eyes, nose, and- mouth in the ice cream. Place an ice cream cone upside down on the ice cream for a cap, and place a

ruff of whipped cream on the cookie around the clown’s neck. Pumpkin Ice Cream. (Makes 1 quart) Vi cup sugar Vz teaspoon cinnamon Vz teaspoon ginger Pinch of salt 1 cup coffee cream 2 egg yolks (beaten) Vi cup pumpkin (canned) Vz teaspoon orange rind (grated) Vz cup pecan meats Vi cup whipping cream Combine the sugar, cinnamon, ginger and salt. Mix well. Add the cream slowly and scald over boiling water. Mix beaten egg yolks and pumpkin, and add to the cream mixture with the orange rind. Return to heat, and cook for 5 minutes, stirring constantly. Chill, fold in the

nutmeats and whipped cream, and pour into, the freezing container of an ice cream freezer, filling it not more than -it full. Assemble and cover the freezer. Surround with a mixture of 3 parts of crushed ice to 1 part rock salt. Next turn the crank slowly and steadily until turning becomes difficult. When the mixture is frozen, carefully remove the dasher and pack down the cream with a spoon. Replace the cover, draw off the water, and replenish the ice and salt. Let stand for an hour. Orange Sauce. 1 tablespoon cornstarch mixed with 1 tablespoon cold water 5 tablespoons sugar 5 tablespoons hot water 5 tablespoons orange juice Vt teaspoon lemon juice 1 teaspoon butter Make a paste of the cornstarch and cold water. Add sugar and hot water and cook for 15 minutes, stirring frequently. Add fruit juices and butter. Goblin’s Dessert. (Serves 4 to 5) 2 eggs (separated) 7 tablespoons sugar 1 tablespoon butter (melted) Vs teaspoon salt Vi cup orange juieje HI cups stale bread (cut in pieces) Beat egg yolks until very light, and gradually beat in the sugar.

Add butter, salt and orange juice. Pour over the cubed bread. Beat egg whites until stiff, and fold into the first mixture. Pour into buttered baking dish

and bake in a moderately slow oven (325 degrees) for about 30 minutes. Ginger Snap Pie Crust. (Makes 2 crusts) Make 3 cups ginger snap crumbs by rolling ginger snaps on bread board or crumbling through food chopper. Combine with Vi cup melted butter and blend lightly. Then press mixture into pie plate, shaping firmly all around, and place in refrigerator to chill until firm. Pumpkin Chiffon Pie. (Makes 2 pies) 3 tablespoons gelatin 1 2 cup cold water 6 eggs. 2 cups sugar 2 1 2 cups strained pur n 1 cup milk 1 teaspoon salt 1 teaspoon ginger ' 1 teaspoon cinnamon teaspoon nutmeg Vz teaspoon cloves 1 cup whipping cream Soak gelatin in cold water 5 minutes. Separate eggs and beat egg yolks. Then combine 1 cup of the sugar, the strained pumpkin, milk, salt, and spices with the egg yolks and cook slowly, stirring constantly, until thickened. Remove from fire, add gelatin, and stir until dissolved. Cool. When mixture begins to thicken, stir in the remaining cup of sugar and fold in the beaten egg whites. Pour filling in the chilled ginger snap pastry shells and chill in refrigerator until set. Before serving decorate pies with whipped cream faces, using chilled pastry tube. (Released by Western Newspaper Union.)

HALLOWEEN PARTY SUGGESTIONS (See Recipes Below)