Hallowe'en Supper Menus.
A suggestive menu is the following:
| Goblins' Broth, Elves' Fingers |
| Fairy Rings |
| Chicken and Celery Salad in Mayonnaise Triangles |
| Almond Butter Hearts |
| Strawberry Jelly Crescents with Whipped Cream |
| Witches' Wands, The Cake of Doom |
| Fruit, Nuts, Bonbons |
| Coffee |
The goblins' broth is merely a delicious beef or chicken bouillon, the elves' fingers, strips of brown bread and butter, and the fairy rings mushroom patties baked in ring moulds. To make the salad use any favorite recipe for chicken salad, and mix it with a bright golden mayonnaise to which enough aspic jelly has been added to make it quite firm when cold. Pour into a square mould to set, cut into dainty triangles just before it is to be served, and lift carefully with a broad thin-bladed spatula. Serve on crisp lettuce leaves on gilt-edged plates. Spread white bread with almond butter and cut into heart shapes. Mould the strawberry jelly in half moons and serve with a spoonful of whipped cream (made golden with the yolk of egg) between the "horns."
The witches' wands are most delicious. Roll puff paste thin, sprinkle lightly with finely chopped blanched almonds, press the rolling pin lightly over again, and cut in strips not over two inches wide. Wind from the small end of the pointed tin tubes called lady lock sticks, and have each layer slightly overlay the preceding one. Set the tubes across a baking pan and bake in a good oven to a deep yellow. When done remove from the oven and push the paste from the tube. Just before serving fill with pineapple meringue. Have bonbons in all kinds of suggestive shapes; brownies, witches, brooms, rings, crescents, triangles, et cetera.