Suitable prizes are: For the ladies, a silver English walnut thimble case; a linen centerpiece in chestnut design; a silver almond charm, "Philopena," which opens with kernel inside; a silver English walnut, exact size, which opens, containing powder puff, mirror, place for miniature, small scent bottle and pin-cushion, "All in a Nut Shell"; a real English walnut shell containing a fine lace-betrimmed handkerchief, enclosed in a series of boxes, one fitting within the other; a sterling silver almond set or almond scoop; a silver vinaigrette in exact reproduction of a peanut. For the gentlemen, a burnt wood nut bowl, with nut cracker and set of nut picks; a handsome edition of E. P. Roe's "Opening of a Chestnut Burr;" a silver peanut magic pencil, etc. The shops show big paper mache English walnuts, peanuts and almonds, full of sweetmeats in imitation of the real nuts, which make appropriate consolation prizes. French "surprise mottoes" in the shape of walnuts, each containing a hat, make very amusing favors.
The refreshments may perfectly carry out the nutting idea:
| Peanut Sandwiches, Walnut Sandwiches, |
| Chicken and Nut Salad, |
| Salted Nuts, |
| Bisque of Almonds or Burnt Almond Ice Cream, |
| Cocoanut, Hickory Nut, or Pecan Cake, |
| Nut Bonbons, Festinos, |
| Cheese Balls with English Walnuts, |
| Coffee. |
For the peanut sandwiches, use the ready-made peanut butter. For walnut sandwiches, chop meats very fine, mix with mayonnaise and spread on buttered bread. Serve salad on lettuce leaf, garnished with a few whole nut meats. In salting mixed nuts, it is not considered necessary to blanch any except almonds and peanuts. The bisque of almonds requires one pound blanched almonds, one heaping cup of sugar and two pints of cream. Pound almonds a few at a time, together with a little sugar and rosewater, mix with cream and freeze. For burnt almond ice cream use one quart of cream, one-half pound of sugar, four ounces of shelled almonds, one teaspoon of caramel, one tablespoon of vanilla, 4 tablespoons of sherry. Blanch and roast almonds, then pound in a mortar to a smooth paste. Put one-half the cream and the sugar on to boil, stir until the sugar is dissolved, then add the remaining pint of cream and the almonds; stand away to cool; when cold, add the caramel, vanilla and sherry. Freeze and pack. For the nut cake, use two pounds nuts cut fine, eight eggs, one pound sugar, one pound flour, one teacup butter, two heaping teaspoons baking powder, one cup milk, and juice of one lemon. Mould the cheese balls round with the hands, and stick an English walnut meat on either side.
Harvest Home Supper.
The rooms can be trimmed beautifully with corn, asparagus, hops, Jack-o'lanterns, and so on. State in the invitations, which are to be tied in corn husks with grass, that a hay-rack will call for the guests.
On each of the gate posts place huge Jack-o'lanterns. In fact, have these for illumination wherever one can find places to put them. For decoration use autumnal grasses, wheat, oats and corn, and festoon strings of them wherever possible. Make a frieze around the room of ears of corn from which the husks are pulled apart. This will form a festoon from which will hang down like tassels, the ears of white and yellow corn, and if one can find a few red ears so much the better.
Bank the fire-place and corners with boughs of autumn leaves, and festoon them in garlands wherever there is a vacant place. Scrub the bare floors well, put a little wax on them, and engage one or two musicians to dispense old time melodies.
Carry out the Harvest Home idea in the dining-room. Have most of the decorations, fruits and garlands with graceful sprays of the Virginia creeper in the glory of its autumnal colors, festooned from doors to windows and back again, and have the table decorations the same. Serve the guests sitting around the room, with delicious turkey, ham, bread, sweet and sour pickles, doughnuts, cider, etc. By all means have pumpkin pie, which would be so much in keeping with the occasion.