Let's Have a Party!

*** START OF THE PROJECT GUTENBERG EBOOK 65742 *** LET’S HAVE A PARTY RED, WHITE AND BLUE Guests are to write the names of different objects or facts that are associated with the colors red, white and blue. It might be specified that they write the names of red vegetables (beets, tomatoes, red cabbage, etc.), names of variations of the color white (off white, oyster white, blue white, etc.). For blue the guests can name all of the blue objects in the room in which they are sitting. The colors can be used for other listings such as blue flowers or white precious stones. HEART ARCHERY Draw a large 30 inch heart on cardboard. Make circles of diminishing size on heart to make target. The inner ring is labeled “heart smasher,” the next to the center one is “lovers,” next is “somewhat affectionate,” then outside this is “indifferent to love,” and the outside one is titled “woman or man hater.” Guests are each given one try with toy bow and arrow or with darts. The circle that they hit will indicate the state of their heart. PULLING HEART STRINGS Cut hole in center of large red cardboard heart. Put long red strings through the hole and place heart on top of a screen or door with boys on one side and girls on the other. Have a string for each couple. Each boy takes one end of a string and each girl takes one of the strings on the other side of the heart. Heart is pulled from top of the screen and after the strings are untangled, the partners for the next game are found. _Dessert Luncheon_ [Illustration: uncaptioned] Angel Pie garnished with Cherries or Green Tinted Grapes Salted Walnuts Coffee ANGEL FOOD PIE 1 cup sugar ¼ cup cornstarch ⅛ teaspoon salt 1½ cups hot pineapple juice 3 stiffly beaten egg whites 1 teaspoon vanilla or pineapple flavoring ¼ cup lemon juice Mix sugar, cornstarch and salt well. Add pineapple juice gradually and cook in top of double boiler, stirring constantly, until thick and smooth. Add beaten egg whites to hot mixture a little at a time, beating constantly with a rotary beater. Add flavoring and lemon juice. Cool filling and pour into baked, chilled pastry shell. Top with flavored whipped cream for serving. Peppermint-Topped Sponge Cakes 1 cup sifted cake flour ¼ teaspoon salt 3 eggs, separated 1 cup sugar 4 teaspoons lemon juice Sift flour, measure and sift again with salt. Beat egg yolks until thick and lemon colored. Add sugar gradually, beating well. Add lemon juice. Fold in stiffly beaten egg whites. Fold in flour gradually. Fill ungreased cup cake pans about half full of batter. Bake in moderately slow oven, 325 degrees, for about 30 minutes. Invert pans and cool cakes. Frost with boiled or seven-minute frosting and sprinkle generously with finely crushed peppermint stick candy. _Bridge Lunch_ [Illustration: uncaptioned] Green Pea Bouillon Hot Buttered Crackers Crab or Chicken Salad Mousse Hot Buttered Asparagus Butter Rolls Loganberry Jelly Relishes Rhubarb Crisp Coffee or Tea Crab or Chicken Salad Mousse 1 cup hot chicken broth 3 egg yolks ¼ teaspoon salt ¼ teaspoon paprika 1 tablespoon unflavored gelatin ¼ cup cold water 1 tablespoon lemon juice ¾ cup diced, cooked chicken or crab, flaked ½ cup blanched chopped almonds ¾ cup whipping cream Few grains cayenne Heat chicken stock. Beat egg yolks slightly, add salt, paprika and hot chicken broth gradually, stirring constantly. Cook over hot water until mixture is thick enough to coat a spoon. Meanwhile soak gelatin in cold water and add hot chicken mixture, stirring until dissolved. Strain mixture and cool until thickened slightly. Add lemon juice, chicken and almonds and chill until thickened. Fold in cream that has been whipped and cayenne. Pour into mold rinsed with cold water and chill until firm. Serves 4 to 6. Fold card 4 inches square through the middle. Cut small lace paper doily in 3 or 4 pieces to center. Crease each piece in center and turn edges from center to lace edge so that turned edges may be pasted onto card as illustrated. Fill lace paper holder with small spring violets or other flowers. _Lunch At One_ [Illustration: uncaptioned] Macaroni Cheese Timbales with Ham-Pimiento Sauce Watercress, Spring Lettuce and Radish Salad Hot Rolls Apricot Conserve Olives Peppermint Topped Cakes Pineapple Sherbet Garnished with Cherries Coffee or Tea Macaroni Cheese Timbales with Ham-Pimiento Sauce ½ cup bread crumbs 2 tablespoons butter 1 cup milk 1 tablespoon minced onion ⅛ teaspoon mustard 2 eggs or 4 egg yolks, slightly beaten 1 cup grated well aged cheese ½ teaspoon salt Cooked macaroni Mix bread crumbs, milk, shortening and onion together, beating until creamy. Add other ingredients except macaroni and mix lightly. Line ramekins or custard cups with cooked long macaroni and fill with timbale mixture. Set in pan of hot water and bake in moderately slow oven, 325 degrees, for about 30 minutes or until mixture is set. Unmold and serve with ham pimiento sauce made by adding 1 cup finely chopped ham, 4 tablespoons minced pimiento and ¼ teaspoon mustard to 2 cups well seasoned medium white sauce. Cover small round pill boxes with colored paper, fill boxes with candy or nuts. Tie top on with harmonizing ribbon, write name of guest on box, use as favor or place card. [Illustration: uncaptioned] Cut heavy cardboard in heart shape (size wanted). Use 2 for each heart, paste or glue cellophane, either white or red, over cardboard frame, paste 2 together with lace paper frill between. Bend wire to make hearts stand on table. Ask Mary Cullen’s staff for additional suggestions you may desire. Use large No. 10 can or large round box. Cover with red and white striped paper. Put blue band around crown and paste white stars on this. Make brim of cardboard and cover with blue paper. Use as centerpiece filled with white and red flowers, or with red, white and blue wrapped favors. [Illustration: uncaptioned] _Buffet Supper_ [Illustration: uncaptioned] Veal Loaf Spanish Sauce Scalloped Succotash Cole Slaw Hot Buttered French Bread Currant Jam Peppermint Ice Cream Chocolate Potato Cake Coffee Drum Cake Centerpiece—Make 2 or 3-layer chocolate cake. Frost with white icing. When icing is set, melt chocolate over warm water and with paint brush paint rim on cake as pictured to simulate rim and lacings of drum. Use peppermint sticks as drumsticks. Place cake on wax paper, then on red or white paper sprinkled with stars. Veal Loaf with Spanish Sauce 2 pounds veal 1 cup bread crumbs 1 tablespoon Worcestershire sauce 1½ teaspoons salt 1 tablespoon catsup 1 slightly beaten egg 1 cup rich milk 6 slices bacon Grind veal. Add other ingredients except bacon and mix well with hands or spoon. Pack into greased loaf pan, cover top with bacon strips and bake in moderate oven, 350 degrees, for about 1½ hours. Serve hot with Spanish sauce. Serves 8 to 10. Spanish Sauce 2 tablespoons shortening ½ cup chopped onions 1 clove garlic 2½ cups canned tomatoes 2 teaspoons salt 1 bay leaf 8 whole cloves 1 teaspoon chili powder 2 teaspoons sugar 1 teaspoon celery seed Melt shortening, add onion and peeled and chopped garlic and cook 5 minutes. Add other ingredients and simmer slowly for about 45 minutes. Strain, reheat and serve hot. _Early Spring Dinner_ [Illustration: uncaptioned] Hot Tomato Consomme Heart Shaped Croutons Mock Chicken Legs Cream Gravy Mashed Potatoes Buttered Peas Hot Biscuits or Rolls Apple Jelly Blitz Torte with Strawberries or Cherries Coffee Blitz Torte ½ cup shortening ½ cup sugar 3 eggs, separated ½ teaspoon vanilla 5 tablespoons milk 1 cup sifted flour 1½ teaspoon baking powder 1 teaspoon salt ½ cup sugar for meringue ½ cup chopped nut meats Cream shortening, add sugar and cream until light and fluffy. Add well beaten egg yolks, vanilla and milk and blend. Sift flour, measure and sift with baking powder and salt. Place in two 9-inch layer pans that have been lined with wax paper. Beat egg whites until stiff, add the ½ cup sugar gradually and beat. Spread meringue over batter and sprinkle with chopped nuts. Bake in moderate oven, 350 degrees, for 30 minutes. Cool cake. Put whipped cream and fresh or drained canned fruit between layers, having meringue on top and bottom of cake. Top may be garnished with whipped cream and fruit or berries. Serves 8 to 10. _Spring Tea_ [Illustration: uncaptioned] Open Face Sandwiches Orange Nut Bread Sandwiches Maraschino Cherries or Strawberries in Fondant Maids of Honor Salted Nuts Peppermint-Topped Sponge Cakes Tea Coffee Cherry Sandwiches—1 package cream cheese, 2 teaspoons anchovy paste, ½ teaspoon onion juice, salt and pepper to taste, pimiento, parsley or green pepper. Cream cheese until smooth. Add anchovy paste, onion juice and salt and pepper and blend smoothly. Spread mixture on round of bread. Cut small circles from pimiento and place two of these “cherries” on each round. Finish with stems made from parsley or green pepper. MAIDS OF HONOR ½ cup butter 2 unbeaten eggs ¾ cup sugar 2 cups sifted flour ¼ teaspoon salt 2 teaspoons bak. powder 1½ cups raspberry jam ½ cup blanched, chopped almonds 1 cup whipping cream Cream shortening until soft. Add eggs and beat to blend well. Add sugar and cream until light and fluffy. Sift flour, measure and sift with salt and baking powder. Add to creamed mixture. Form into small balls in palms of hands and place in greased small muffin pans. Press dough up around edges to make hole in center. Mix jam and nuts together and fill hole in dough. Bake in hot oven, 450 degrees, for 10 minutes. Cool, and if desired, serve topped with whipped cream that has been sweetened to taste. [Illustration: uncaptioned] Make pig pen of bread sticks or long peppermint sticks as pictured. Sprinkle small paper shamrocks or small candy shamrocks in and around pen. Place pig banks in pen. For candleholder, cut out large potato and insert candle. [Illustration: uncaptioned] Use a large picture hat or make a hat with stiff paper for this. Arrange a large maline or ribbon bow to trail on the table from the crown of the hat. Place flowers in the center of the crown or arrange flowers around the crown of the hat. BARNYARD EASTER EGG HUNT Choose two sides, each captained by a child. Players hunt for Easter eggs but only the two leaders, the Hens, can touch them. When a girl finds an egg, she must cluck until the leader comes to pick up the egg. Boys will crow when they find an egg. When they have all been found, each side counts eggs to gain the total. Each child in the group with the largest amount can be given a specially decorated egg or bunny for a prize. Of course, divide the eggs that have been found among the members of each team. POTATO ROLL RELAY Mark two four-inch circles 5 feet apart on the floor to designate the goals in the relay. Choose sides and give the leader of each side an irregularly shaped potato and a table knife. The players, in turn, must roll the potato from one circle to the other and back again with the aid of the knife. Judges can check to make sure that the potato is in the circle each time. As each player comes back to the starting point, he hands the knife to the next player and the relay goes on. NOTHING BUT THE TRUTH Guests sit in a circle. Each guest, in turn, asks each one of the other guests a question which must be answered truthfully. The answer may be yes or no, or the truth may be evaded, but an untruth cannot be told. Fines can be imposed upon those who might make a misstatement. From ... Mary Cullen’s Cottage Household Arts Service The JOURNAL Portland Oregon Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. *** END OF THE PROJECT GUTENBERG EBOOK 65742 ***