CHAPTER IV.

SUPPERS FOR SPECIAL OCCASIONS--DANISH VALENTINE SUPPER--A HALLOWE'EN GHOST HUNT--A HALLOWE'EN SUPPER--HALLOWE'EN SUPPER MENUS--A PIE PARTY FOR THANKSGIVING SEASON--THE PIE SHELF--BIRTHDAY SUPPERS--BIRTHDAY PARTY.

In Denmark our well known snowdrop, one of the earliest messengers of spring, has been since olden days held sacred to St. Valentine.

On that auspicious eve the Danish lover sends his lady a bunch of snow-drops (_vinter-gjaeks_), (winter jokes they are called, because they peep out while it is yet winter and try to hoax people into thinking spring has come), with a card attached bearing a verse or sentiment and as many pin pricks as there are letters in his name. If she cannot guess the name from this clew she is fooled (_gjaekket_), and at Easter must pay the sender a forfeit of colored eggs.

This quaint bit of folk-lore can be used in a novel Valentine supper.

The invitations, bearing a bunch of painted snow-drops in one corner, invite you to a "Danish Valentine supper."

Cherry and white are the national colors of Denmark, and these should be used in the dining-room. The candles have cherry shades and in the center of the snowy cloth have a square of cherry velvet, on which snow-drops and ferns are banked with dainty effect. The menu cards are shaped like hearts, tied with a knot of cherry ribbon and edged with painted snow-drops. Across the top in gold letters is the word "_welbekomin_" (may it agree with you.)

At each place have a tiny heart-shaped cup of cherry crepe paper, holding a little bunch of snow-drops. The ices are in the shape of hearts with a candied cherry in the center of each. Heart-shaped cakes can be iced in pink, and mingled in the salad have tiny hearts cut from slices of red beef.

When all are assembled in the parlor give each guest a square white envelope enclosing a card having a knot of snow-drops in one corner with cherry ribbon, and containing a verse and numerous pin pricks. Each one must guess from these the name of his companion for supper.

Here are some of the verses, some of which are translations from the Danish.

"Though a child of winter's cold and storm, I bring to you love-greetings warm. From whom? Ah, yes! That shall you guess! And that you may the sender surely know, Count all the little pin-pricks signed below." .... ......

* * * * *

"Little maiden fair and neat, Here on stalk so light, Fine as silk by fairies spun, Hangs a snowdrop white; From a friend I come-- Tell me now--from whom?" .... .. ......

* * * * *

"Love's first kisses are the snow-drops, Ringing here like fairy bells; Let thy heart bend low and listen To the tale their music tells." ...... ......

* * * * *

"Sir Knight, wouldst know thy lady's name? These pin-pricks tell from whence I came." .... .. ......

* * * * *

"Love wove the snow-flakes in a flower To deck his lady's secret bower; With them my love I now confess-- Thy true knight's name I'd have thee guess." .... ......

* * * * *

"Farewell to winter! Now farewell-- We snow-bells rang his dying knell, And had you but a fine, fine ear, That could our fairy chiming hear, Then should you know which friend so true Has sent this vinter-gjaek to you: For ever softly do we sing The name of him whose love we bring." ........ .. ......

* * * * *

"Wouldst find the fair lady Fate chooses for you? Then search ye this line of wee pin-pricks clear through." .... ........

* * * * *

"For life, as for dinner, chance fixes our mate; These pin-pricks point you the way to your fate." ........ ..........

A HALLOWE'EN GHOST HUNT.

"FR THE GOBBLE-UNS'LL GIT YOU, EF YOU DON'T WATCH OUT."

Have the above words from James Whitcomb Riley's poem printed in large letters over the entrance, the door of which should open with a rattle of chains and a creaking. Ask each guest to wear a false face and a red or black domino. When all have assembled in the parlor, where lights are turned low, have a guide in red with a Mephisto make-up or a witch to instruct the party before it starts on the "ghost hunt." Not a word must be spoken no matter what the provocation, not a giggle must be heard, no one must turn his head or eyes, but look straight ahead. Have goblins in red with big eyes painted on their cotton masks, holding clubs, stationed along the route to watch offenders.

Take the party by a circuitous route, upstairs through dark rooms where open windows and doors make the air cold, up into the attic, lighted only by burning alcohol and salt, then down stairs, around the porches and about the yard. If there is an outside cellar-way, take them down that, otherwise inside the house to the cellar. All along the route have imitation "spooks" placed in corners and unexpected places--grinning Jack-o'lantern heads, with ghostly bodies, immense false faces with lights behind them, witches, grotesque animals including black cats, black bears, etc. From cobwebs of grey cotton or wool ropes suspend bats and spiders. Leave objects about for guests to stumble over and have as many terrifying noises as possible.

In a corner of the cellar, screened by canvas and guarded by fierce goblins, have the Great Chief Ghost and his secretary on a throne. Around the corner have a ring of ghosts manufactured from brooms with sheets and white cowls. The ghost hunters sit on the floor in silence for a few moments. Then the secretary, in terrible tones, calls the name of each guest and gives the list of his pet sins. The secretary should be a person with ready tongue and wit knowing jokes on each individual. When the secretary finishes each case, the Great Chief Ghost asks the defendant what he has to say for himself. If the latter plead his case successfully and solemnly swear that he is prepared to tell a ghost story if called upon, he is allowed to select his own punishment. If, however, he cannot clear himself, the Great Chief Ghost names his punishment. The sentences should be as ridiculous as possible.

The trip back from the cave should be as tantalizing as can be made. Viands should be offered and whisked away. The clever host and hostess can devise many tricks.

The Ghost Hunt should end in a brilliantly lighted dining room with table set for supper and time allowed just before midnight to try the familiar Hallowe'en charms. This party can be given by a club or church using a big house and grounds. Decorate the table in unique arrangement of pumpkins, fruits and candies and serve any preferred menu, or this one:

_Oyster Soup, Alphabet Crackers,_ _Veal or Chicken Patties, Cold Boiled Ham or Tongue,_ _Potato Salad, Apple Sauce, Dill Pickles,_ _Hot Gingerbread, Cheese, Coffee._

A HALLOWE'EN SUPPER.

Some merry, friendly countra folks Together did convene, To burn their nuts, an' pluck their stocks An' hand their hollowe'en.

--Burns.

"_Butter'd Sowens_" _Broiled Squirrels, Hot Pocketbooks_ _Bow-kail Salad_ _Brownie Cake, Halloween Jelly_ _Roasted Chestnuts, Apples_ _Coffee_

BUTTERED SOWENS--Oatmeal made into mush and eaten with butter and sugar. The Scotch always have this for their Hallowe'en supper.

BROILED SQUIRRELS--Your squirrels must be young and tender. Clean, and soak to draw out the blood. Wipe dry, and broil over a hot, clear fire, turning often. When done to a golden brown, lay in a hot dish and anoint with melted butter. Season each squirrel with a salt spoon of salt and half spoon of pepper. They are delicious.

HOT POCKETBOOKS--One pint of sweet milk, brought to boiling point, to which, add one tablespoonful of sugar, half teaspoonful of salt and butter the size of an egg; let cool till luke warm, then add half cake of yeast, two eggs and a quart of flour. Let the dough rise in a warm place until very light, then put down with the hand and let rise again; roll out to about five-eighths of an inch thick, cut in four inch circles, brush with melted butter and fold over; let rise on tins, bake until a delicate brown, then while warm, go over the surface with melted butter to make the crust tender.

BOW-KAIL SALAD--Put one-half cup of vinegar and one tablespoonful of butter to heat in a double boiler. Beat yolk of one egg, one spoonful of flour and one of sugar together, add two tablespoonfuls of sour cream and cook in the vinegar until smooth. Just before it boils, stir in the well-beaten white and pour immediately over your cabbage or "bow-kail," which has been shredded and salted.

BROWNIE CAKE--One cup of sugar, one-half cup of butter, one-half cup of sweet milk, two eggs, one teaspoonful of vanilla, one cup and a half of flour, sifted with one teaspoonful of baking powder. Set one square of chocolate on a kettle of boiling water and let it melt. After melting, mix one-half cup of sweet milk slowly in the chocolate, add half-cup of sugar. Pour into batter, mix thoroughly, and bake in layers. Put together with the following filling:

FILLING--Four ounces chocolate melted, add one-half cup of cream, two tablespoonfuls of butter and one cup of sugar; boil until it forms a very soft ball when dropped in cold water, then add one cup finely chopped nuts. Spread this very thick between the layers. Ice with plain chocolate icing, which you have reserved, before adding the nuts, and decorate with unbroken halves of English walnuts.

HALLOWE'EN JELLY--Soften one ounce of gelatine in half a pint of cold water. When quite soft, add half a pint of hot water and a pint of good sparkling cider. If the cider be very sweet, the juice of a lemon is an improvement. Set on ice until firm, and when ready to serve, turn into a pumpkin shell which has been prettily carved on the edges.

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.

A PIE PARTY FOR THANKSGIVING SEASON.

Thanksgiving is the pie season _par excellence_. The very name calls up visions of old fashioned, buttery shelves loaded down with rows upon rows of the flaky wheels and delicious fillings.

A new idea in entertaining for Thanksgiving, "the pie party," makes use of this American product. The scheme is an excellent one for the day itself or for any time during Thanksgiving season.

To prepare for a pie party, get together as many pie plates as you can beg, borrow or buy. A couple of dozen will be needed at least.

Arrange tables along the wall of the room in which the guests are to be received, and place the pie plates upon these tables. Cover the tables with white paper terminating in paper lace to give the effect of quaint, old-fashioned shelves.

In each pan place a group of articles or pictures which will represent in anagram the filling of a pie. Punning and word stretching of all kinds are allowable, although each puzzle must be simple enough to be readily recognized when guessed.

Here is a rough suggestion to show the plan of the puzzles. The hostess may modify it to suit her own needs.

THE PIE SHELF.

A twig from a pine tree and an apple. Pineapple.

The letters of the word cheese on alphabet cards, jumbled together, with a slice of cake. Cheesecake.

A cigarette case in the form of a coffin (bury) and a scrap of straw. Strawberry.

A paperweight representing a ragged little dog and an entomological photograph of the common ant. Cur(r)ant.

A little oyster crab and an apple. Crabapple.

A lead line (plumb). Plum.

A pot, the letter A from baby's alphabet and the toe of a boot (pot-a-toe), all four articles being sprinkled with granulated sugar. Sweet Potato.

A bicycle pump and a card having the words Father, Mother, Sister, Brother, Uncle, Aunt, Cousin, written upon it. Pump-kin.

A breakfast cocoa box and a chestnut. Cocoanut.

A tailor's iron and a berry. Blackberry.

Cardboard cut in the shape of a peach with "to inform against," written upon it. Peach.

Two aces (pair). Pear.

A slip from the daily calendar bearing the date November. Date.

A bow of cherry colored ribbon. Cherry.

A bow of blue ribbon and a berry. Blueberry.

Some fluffy Easter chickens and a pot. Chicken pot pie.

A pair of pruning shears. Prune.

The guests are invited to inspect the pies and guess the contents. Each player works for himself and consultations are not allowed.

Wee note books, having covers decorated in water color, with picturesque Thanksgiving scenes, are distributed among the guests, for use in writing down guesses.

It is explained that fruits, vegetables and everything of which pies are made, figure in the list.

One hour is the usual time limit. The player, who in that time discovers most of the fillings, carries off first honors. There should be a second award and a couple of laughable boobies in the form of jelly tarts.

The first prize might be a smart silver pie knife, and the second a pretty china pie dish.

Smoking hot roasted oysters, jellied tongue with chopped pickle served in Spanish peppers, little hot rolls in form of balls, a plain tomato salad and slices of delicious home-made pies are among the good things of the menu.

BIRTHDAY SUPPER. 1.

In the cake put a gold penny, a silver four-leaf clover, and a little image or amulet to drive away bad luck. Wrap them in paraffine or waxed paper or coat them with paraffine before putting them in the cake. Ask each one to make some birthday wish as the birthday person cuts his slice of cake. Place the cake on a table wreathed in greens or flowers or on a flower-trimmed tray. As many prefer scarlet carnations, this flower and red candles will make a pretty party. Just after supper pass the loving cup filled with claret, or fruit punch or cider. Each guest takes a sip to the health of the host. If your guests enjoy cards, let them play bridge, euchre, cinch, hearts, or the new card games in which figures are involved. If they do not care for cards a short program of old ballads by a good singer is always liked. As a surprise arrange a little series of funny tableaux showing the different birthdays of the guest of honor. To do this darken a room behind the players, and have a big screen for a background. No special stage properties are needed as the more ludicrous this is the more it will be enjoyed. Have some one at the piano play appropriate music for the different tableaux. For one year old have a baby in a cradle or in its mother's arms; for seventh birthday, a little boy starting to school with books and apple or candy; for the fourteenth birthday have a youth in sweater with football in arms rushing to the goal; have the twenty-first birthday represented by the young man courting, the twenty-eighth by the wedding; and for the thirty-sixth have someone dressed and made up as nearly like the guest of honor as possible.

For decoration have a frieze of ropes or smilax caught with scarlet ribbon. Cover the chandeliers with the greens and the shades with scarlet tissue paper. Bank the mantels with greens, having a mass of scarlet berries or flowers in the center of each. Red candles and shades on the mantels help the effect. If you have a table in the dining-room make the initials of the guest of honor in candles placed in a large wreath tied with scarlet ribbon. At each corner of the table have a single candle in a smaller wreath.

For supper serve a hot course, creamed oysters, or creamed sweetbreads and mushrooms, tiny hot buttered rolls and tiny pickles, chopped pickle or spiced peach, quince or pear, or brandied quince; chicken salad, or sweetbread salad on a lettuce leaf with cheese straws, stuffed olives, coffee, ice cream frozen in fancy forms, (leaves being a pretty design), and cakes in tiny squares with little red candies like scarlet berries on green or white icing.

BIRTHDAY SUPPER. 2.

Candles may be used for a centerpiece and also to outline the figures representing the number of years. A pretty ceremony, if you use candles on a birthday cake, is to have each guest light a candle with a wish for the guest of honor. When the cake is cut, blow out the candles and lift them off.

For the red color scheme, garnish the dishes with radishes, slices of tomatoes, red peppers, beet rings, candied cherries. Serve cream of tomato soup, tiny radishes cut in rose forms, wafers, salted almonds. Broiled lobster garnished with slices of fresh tomatoes and cucumbers.

Serve individual chicken pies baked in ramekins and served in red paper cases. In making these pies add mushrooms, potato marbles, white of hard-boiled eggs cut in rings and yolks cut in half. Make the cream sauce by using the liquor from the canned mushrooms, strong chicken stock and milk, thickened with flour. With this course serve a relish in red peppers, creamed peas, tiny hot rolls and a slice of sweet cucumber or watermelon pickle with a candied cherry on top. A beet salad garnished with rings of hard-boiled egg whites and the yolk run through a ricer, or chicken salad served in red peppers, tomato, cucumber and celery salad served in tomato shells, fruit salad served in red apples hollowed out. Serve wafers with the salad course. A pretty idea for the ice cream is to have it moulded in shape of candles with a little wick to be lighted just as it is brought to the table. Serve little square cakes with white icing and red bonbons. This menu gives two hot and two cold courses. Serve coffee or tea. At the close of the supper pass a loving cup of fruit punch, grape juice or wine, and ask each one to drink to the health of the guest of honor.

BIRTHDAY PARTY.

The guests are requested to represent, in some manner, their birth month.

Most of them wear the birth stone suitable to the month which, as old legend tells us, is sure to protect against misfortune, the jewel acting as a talisman.

Some may substitute flowers appropriate to their birth month. A young lady, whose birthday is in January, may wear a string of tiny silver beads which tinkle musically wherever she goes. Another claiming January, also, as her birth month, may wear a brooch showing an old man and an infant, representing the old and new year.

February's children are decked in red paper hearts, pierced with arrows.

A young girl wearing a white apron, with several bars of music on the hem, represents March.

April is represented by a paper fool's cap, and May by a pretty spring gown, decorated with violets and lilies of the valley.

July, with her tri-colored streamers and numerous flags is easily dressed.

August has white organdy and carries a palm leaf fan.

September is adorned with golden rod and purple asters.

October's daughter, wears a rich yellow gown, nearly covered with glorious autumn leaves, and a cap of the same brilliant leaves.

November's costume is most striking, being a poster design, representing Thanksgiving.

December's is a picturesque suit of white eider down flannel, ornamented with holly berries and running pine.

Each guest is requested to furnish one dish appropriate to the month in which she was born. In this way the supper is quite out of the ordinary and the only tax on the hostess, with the exception of her one dish, is for coffee, pickles and cake. Below is given the menu:

_Oyster Stew,_ _Butter Wafers,_ _Fish Souffle,_ _Potato Balls with Cream Sauce,_ _Cold Turkey,_ _Currant Jelly,_ _Salted Nuts,_ _Olives,_ _Salmon Sandwiches,_ _Orange and Nut Salad,_ _Wafers,_ _Strawberries,_ _Ice Cream and Cake,_ _Pumpkin Pie and Cheese,_ _Fruit,_ _Coffee._