RURAL  NEW-YORKER 
12'9 
A  Witch  Supper  for  Hallowe’en 
The  invitations  for  a  witch  supper  can’ 
be  as  quaint  and  fantastical  as  one 
wishes ;  written  on  huge  sheets  of  red 
paper,  decorated  with  one  of  the  numer¬ 
ous  old-time  Hallowe'en  emblems — cats, 
bats,  owls,  witches,  or  pumpkin  heads,  in 
black  ink,  then  addressed,  rolled  and  tied 
with  black  ribbon  or  sealed  with  black 
sealing  wax,  would  be  very  appropriate 
f  r  such  an  affair. 
As  for  the  table  decorations,  two  or 
three  rolls  of  crepe  paper,  designed  spe¬ 
cially  for  Hallowe'en  entertainments, 
offer  a  wide  range  of  decorative  schemes 
in  this  direction.  If  the  designs,  when 
cut  out,  are  padded  with  cotton,  and 
carefully  pasted  together,  two  of  a  kind, 
along  the  edges,  they  will  he  far  and 
away  more  attractive  than  when  mounted 
them  as  natural  as  possible,  then  roll 
each  one  in  fine  granulated  sugar,  and 
pile  in  rows  on  a  small  plate. 
To  make  the  witch  cakes,  cream  one- 
half  cup  of  butter  with  one  of  sugar, 
then  add  gradually  one  egg  well-beaten, 
a  fourth  of  a  teaspoon  of  salt,  and  two 
ounces  of  melted  chocolate.  Beat  thor¬ 
oughly,  then  stir  in  cups  of  flour, 
mixed  and  sifted  with  two  teaspoons  of 
baking  powder,  alternately  with  one- 
fourth  clip  of  milk.  Chill  the  mixture, 
then  roll  it  very  thin,  and  shape  with  a 
Hallowe’en  witch  cake  cutter,  first  dipped 
in  flour,  and  hake  in  a  moderate  oven. 
KOSA.UOXI)  E  AMP  MAN. 
Vermont  Olives 
On  page  1215  a  correspondent  writes 
of  eating  Vermont  olives  prepared  after 
Table  Decorations  for  Hallowe’en  Supper 
(  ii  cardboard.  The  witch  stirring  the 
caldron  kettle  was  used  here  for  a  cen¬ 
trepiece,  pumpkin  heads  for  favors,  and 
thin  black  cats  with  bushy  tails  perched 
on  the  edge  of  the  glasses  as  place  cards. 
Each  one  has  a  narrow  strip  of  white 
paper  pasted  across  the  front  with  the 
name  of  the  guest  written  on  it.  There 
are  witches,  black  cats  and  owls  scat¬ 
tered  over  the  tablecloth,  and  a  wreath  of 
pumpkin  heads,  cut  from  the  crepe  paper, 
around  it.  White  candles  in  old-fash¬ 
ioned  kitchen  candlesticks  are  used  for 
the  illumination.  The  whole,  though  sim¬ 
ple  and  easily  contrived,  is  most  effec¬ 
tive, 
A  witch  supper  is  usually  served  just 
before  midnight,  and  it  should  be  rather 
simple,  a  menu  something  like  this  one 
would  be  suitable : 
Deviled  sardines. 
Olive  and  cheese  sandwiches. 
Stuffed  dates.  Witch  cakes. 
Hot  chocolate,  whipped  cream. 
Sardines  arc  specially  nice  prepared  in 
this  way,  and  they  form  a  substantial  hot 
dish,  which  can  be  lieated  in  the  chafing 
dish  on  the  table  if  one  likes.  Mix  one 
dessertspoon  of  English  mustard,  one  tea¬ 
spoon  of  finely  chopped  pimentoos,  and 
two  tablespoons  of  Worcestershire  sauce. 
Peel  off  the  skin  from  large  sardines, 
two  for  each  person  to  be  served,  and 
put  them  in  the  saucepan,  and  pour  the 
mixture  over  them,  and  place  over  a 
brisk  heat  for  three  or  four  minutes. 
Have  ready  strips  of  nicely  browned  and 
buttered  toast,  very  Lot,  aud  slip  two 
sardines  on  each  strip.  Serve  on  heated 
plates  with  parsley  and  thin  slices  of 
lemon. 
For  the  sandwiches  take  a  dozen  or 
more  large  olives,  two  tablespoons  of  stiff 
mayonnaise,  one  cream  cheese,  and  one 
teaspoon  of  chopped  pimentoos.  Pour 
boiling  water  over  the  olives  and  let 
them  stand  for  a  few  minutes,  then  drain 
and  set  on  ice  until  cold  and  crisp.  Chop 
very  fine,  add  the  cheese  and  piiqeiitoes, 
then  mix  all  with  the  mayonnaise.  Cut 
fresh  Boston  brown  bread  in  thin  slices, 
and  spread  with  the  mixture.  Join,  aud 
serve  each  on  a  crisp  lettuce  leaf. 
For  the  stuffed  dates,  select  whole,  firm 
ones,  wash,  aud  remove  the  stones  care¬ 
fully.  Fill  the  cavities  with  English 
walnuts,  or  blanched  almonds,  and  shape 
a  recipe  found  in  Tiie  R.  N,-Y.  They 
are  made  of  green  or  half  ripe  tomatoes. 
Please  print  the  recipe  again  so  I  may 
prepare  some  for  this  year.  I  am  using 
many  of  your  recipes  and  find  them  good. 
N.  s.  F. 
Take  a  bushel  of  green  and  half-ripe 
tomatoes,  wash  clean,  then  pack  in  a  big 
jar  or  tub,  mixing  with  them  five  pounds 
fine  salt  and  one-half  pound  whole  mixed 
spices.  Weight  down  and  cover  with 
clear  cold  water.  In  two  weeks  they  are 
lit  to  use,  and  will  keep  a  year  if  weighted 
down  so  as  to  stay  under  the  brine.  The 
little  plum  or  fig  tomatoes  are  a  nice  size 
to  use  in  this  way. 
Green  Tomato  Sweet  Pickles 
Would  you  give  a  recipe  for  green  to¬ 
mato  pickles  with  lemon  and  orange 
peel?  If  was  published  last  year  and  I 
saved  it,  but  have  lost  it,  and  it  was  fine. 
MRS.  F.  M. 
Select  small  green  tomatoes,  with  the 
seeds  not  much  developed.  Cut  off  blos¬ 
som  end  and  sprinkle  with  salt,  a  half 
cup  to  a  gallon  of  tomatoes.  Leave  over 
night;  in  the  morning  drain  and  cook  in 
weak  vinegar  until  each  tomato  can  be 
pierced  with  a  straw.  Skim  out  care¬ 
fully  into  a  stone  crock,  and  prepare  two 
quarts  of  cider  vinegar  with  three  cups 
of  brown  sugar,  a  handful  of  whole 
cloves,  cinnamon  and  mace  and  preserved 
or  candied  lemon  and  orange-peel,  or  the 
fresh  peel  if  obtainable.  The  peel  and 
spices  should  be  tied  in  a  thin  bag.  Heat 
this  mixture  boiling  hot,  and  pour  over 
the  pickles.  The  following  morning  drain 
off  syrup,  add  two  more  cups  sugar  and 
boil  till  a  thick  syrup.  Pour  over  the 
pickles,  and  when  they  are  cold  weight 
down  with  a  small  saucer  and  close  crock, 
tieiug  paraffin  paper  over  the  lid. 
Egg  and  Cheese  Toast. — Lay,  on  a  well 
buttered  dish,  several  thin  slices  of  bread 
from  which  the  crusts  have  been  carefully 
cut  aud  sprinkle  over  them  grated  Par¬ 
mesan  cheese.  Beat  up  thoroughly  six  or 
eight  eggs,  the  whites  and  yolks  together, 
seasoning  with  salt  and  a  little  paprika. 
Pour  the  eggs  over  the  bread,  sprinkle 
more  cheese  over  the.  top,  and  bake  in  a 
moderate  oven  till  the  eggs  are  set.  Serve 
at  once  while  very  hot  without  removing 
from  the  baking  dish. 
When  Nature  Turns  Outlaw 
“Blow,  winds,  and  crack  your  cheeks!  rage!  blow  ! — 
You  cataracts  and  hurricanoes ,  spout . 
Thus  King  Lear,in  Shakespeare!* 
tragedy,  defies  the  elements.  But 
man,  even  today,  cannot  challenge 
nature  with  impunity. 
The  unsinkable  ship  goes  down 
like  a  rock  from  the  impact  of  an 
iceberg.  The  fireproof  building  is 
burned.  The  monument,  built  for 
unborn  generations,  is  riven  by  light¬ 
ning  or  shaken  down  by  an  earth¬ 
quake. 
There  are  storms  which  make 
train  service  impossible,  which  de¬ 
lay  the  mails  and  which  close  the 
public  highways  to  the  usual  traffic. 
Even  in  the  cities  there  are  times 
when  the  street  cars  do  not  run,  and 
neither  automobiles  nor  horse-drawn 
vehicles  can  be  driven  through  floods 
or  high-piled  snowdrifts. 
Such  conditions  increase  the  de¬ 
pendence  on  telephone  wires,  which 
themselves  are  not  exempt  from  the 
same  natural  hazards.  Fortunately, 
however,  the  Bell  System  has  faced 
these  dangers  and  well-nigh  over¬ 
come  them.  Masses  of  wires  are 
buried  underground  and  lonely  pole 
lines,  even  the  most  stoutly  built,  are 
practically  paralleled  by  other  lines 
to  which  their  business  can  be  trans¬ 
ferred. 
Each  year  the  lines  are  stronger 
and  the  guardians  of  the  wires  are 
prepared  to  make  repairs  more 
quickly.  So  each  year  increasing 
millions  of  subscribers  find  their  tele¬ 
phones  more  dependable  and,  within 
the  limits  of  human  power,  they 
count  upon  their  use  in  storm  as 
well  as  in  fair  weather. 
American  Telephone  and  Telegraph  Company 
And  Associated  Companies 
One  Policy  One  System  Universal  Service 
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