The table was laid just as they had it at break-
fast and luncheon and Sunday night supper,
with pretty doilies, one for each person and sev-
eral over for chafing-dishes and piles of plates
and sandwiches. In the middle was a big bowl
of bright colored autumn leaves mixed with
chrysanthemums ; and at each place was a dainty
card with a picture of a witch riding a broom-
stick, and the name of the boy or girl who was to
jii
aiKf
a, tot
di
Bel
her.
ppeTi
A HALLOWE^EN SUPPER 173
sit there. The table looked very pretty when it
was all finished, with the glasses and silver and
small napkins. Brownie did it almost all alone ;
she loved to get ready for company.
Then they got out their receipt books and be-
gan to pnt down the different things they were
to make for supper. Even Jack, smiling sheep-
ishly, consented to write down the chafing-dish
rules. They might come in handy when he went
to college, he said.
# PIGS IN BLANKETS
20 very large oysters.
20 slices of thin bacon.
J A shake or two of pepper✪ Pigs in Blankets.
''^ Wrap each oyster in one slice of bacon after you have
56^ cut off the rind, and pin it with a tiny wooden toothpick.
^ Heat the chafing dish very hot by putting the upper pan,
!t the one with the handle, directly over the flame. Lay in
four or five oysters and cook them till the bacon crisps and
^' the edges of the oysters curl; then take them up and put
feak* into a hot covered dish while you cook more. Have ready
some strips of toast and put the oysters on two or three of
these on hot plates. Shake a little pepper over them, but
^^^ no salt, as the bacon will salt them enough. If too much
]0 juice comes out in cooking, pour it off and so keep the pan
bo^ dry.
^ The oysters were all made np into ** pigs'' in
^^ the afternoon, and put in the refrigerator ; they
^^^ looked so fnnny when they were done — ^just like
174 THE FUN OF COOKENa
tiny pigSy all asleep. Bat as Jack thought
twenty oysters for ten people were not enough,
they made fifty. Then Mildred was given her
rule:
SPANISH EGGS
Mix in the chafing dish.
1 tablespoonful of butter.
y^ cup of gravy or strong soup.
1 onion, chopped fine.
% cupful of thick tomato (canned).
1 green pepper, without the seeds, chopped
fine.
Cook this fifteen minutes, stirring so it will not bum;
then put into it:
6 eggs, beaten a little without separating.
1 teaspoonf 111 of salt.
If, in cooking the y^;etables, they get dry, put in a little
more butter and tomato.
Miss Betty said if Mildred would stir this
often she did not need to use the hot-water pan
of the chafing-dish. * * It takes so much longer to
cook with it that I never use it if I can help it,''
she explained. **And now for the potatoes,
Brownie. ' '
SCALLOPED POTATOES
Wash and peel six large potatoes, and slice them thin.
Butter a baking dish and put in a layer; sprinkle with salt
and just a little pepper and dot with very little bits of
A HALLOWE^EN SUPPER 175
^j' butter. When the dish is full pour over it a cupful of
milk and sift fine crumbs over the top, and add some more
' ^^^ bits of butter. Bake for three quarters of an hour.
B(lf£f
Like the oysters this dish was made ready in
the afternoon, all but putting on the milk and
J crumbs.
* * You don 't need a receipt for cocoa, do you T *
Miss Betty stopped to ask,
* * No, indeed ; we can make that with our eyes
shut,'' laughed Mildred.
^ * * Then we will go on to the sandwiches. Here
are two kinds which are very good with oysters,
»i* and perhaps they may possibly give you ghost-
dreams ; I hope they will ! ' '
TOMATO AND CHEESE SANDWICHES
Seald and peel some tomatoes and put them on ice till
firm; then slice very thin indeed, and take out all the soft
^l part and seeds; sprinkle with a little salt. Slice some
^j0\ white hread thin and butter it; lay a slice of tomato on a ✪ Spanish Eggs
Page 41 · 4 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The table was laid just as they had it at break-
fast and luncheon and Sunday night supper,
with pretty doilies, one for each person and sev-
eral over for chafing-dishes and piles of plates
and sandwiches. In the middle was a big bowl
of bright colored autumn leaves mixed with
chrysanthemums ; and at each place was a dainty
card with a picture of a witch riding a broom-
stick, and the name of the boy or girl who was to
jii
aiKf
a, tot
di
Bel
her.
ppeTi
A HALLOWE^EN SUPPER 173
sit there. The table looked very pretty when it
was all finished, with the glasses and silver and
small napkins. Brownie did it almost all alone ;
she loved to get ready for company.
Then they got out their receipt books and be-
gan to pnt down the different things they were
to make for supper. Even Jack, smiling sheep-
ishly, consented to write down the chafing-dish
rules. They might come in handy when he went
to college, he said.
# PIGS IN BLANKETS
20 very large oysters.
20 slices of thin bacon.
J A shake or two of pepper.
''^ Wrap each oyster in one slice of bacon after you have
56^ cut off the rind, and pin it with a tiny wooden toothpick.
^ Heat the chafing dish very hot by putting the upper pan,
!t the one with the handle, directly over the flame. Lay in
four or five oysters and cook them till the bacon crisps and
^' the edges of the oysters curl; then take them up and put
feak* into a hot covered dish while you cook more. Have ready
some strips of toast and put the oysters on two or three of
these on hot plates. Shake a little pepper over them, but
^^^ no salt, as the bacon will salt them enough. If too much
]0 juice comes out in cooking, pour it off and so keep the pan
bo^ dry.
^ The oysters were all made np into ** pigs'' in
^^ the afternoon, and put in the refrigerator ; they
^^^ looked so fnnny when they were done — ^just like
174 THE FUN OF COOKENa
tiny pigSy all asleep. Bat as Jack thought
twenty oysters for ten people were not enough,
they made fifty. Then Mildred was given her
rule:
SPANISH EGGS
Mix in the chafing dish.
1 tablespoonful of butter.
y^ cup of gravy or strong soup.
1 onion, chopped fine.
% cupful of thick tomato (canned).
1 green pepper, without the seeds, chopped
fine.
Cook this fifteen minutes, stirring so it will not bum;
then put into it:
6 eggs, beaten a little without separating.
1 teaspoonf 111 of salt.
If, in cooking the y^;etables, they get dry, put in a little
more butter and tomato.
Miss Betty said if Mildred would stir this
often she did not need to use the hot-water pan
of the chafing-dish. * * It takes so much longer to
cook with it that I never use it if I can help it,''
she explained. **And now for the potatoes,
Brownie. ' '
SCALLOPED POTATOES
Wash and peel six large potatoes, and slice them thin.
Butter a baking dish and put in a layer; sprinkle with salt
and just a little pepper and dot with very little bits of
A HALLOWE^EN SUPPER 175
^j' butter. When the dish is full pour over it a cupful of
milk and sift fine crumbs over the top, and add some more
' ^^^ bits of butter. Bake for three quarters of an hour.
B(lf£f
Like the oysters this dish was made ready in
the afternoon, all but putting on the milk and
J crumbs.
* * You don 't need a receipt for cocoa, do you T *
Miss Betty stopped to ask,
* * No, indeed ; we can make that with our eyes
shut,'' laughed Mildred.
^ * * Then we will go on to the sandwiches. Here
are two kinds which are very good with oysters,
»i* and perhaps they may possibly give you ghost-
dreams ; I hope they will ! ' '
TOMATO AND CHEESE SANDWICHES
Seald and peel some tomatoes and put them on ice till
firm; then slice very thin indeed, and take out all the soft
^l part and seeds; sprinkle with a little salt. Slice some
^j0\ white hread thin and butter it; lay a slice of tomato on a