GOBLIN EGGS
8 hard-cooked eggs 2 teaspoons prepared i
S cup piccalilli mustard
a cup mayonnaise or salad 16 peppercorns or whole
dressing cloves
green pepper
Shell eggs. Cut off a part of the broad end of each egg so
that eggs will stand upright. Cut off other end of egg to make a
cap for goblin. Scoop out egg yolk and mash it with a fork. Add
piccalilli, mayonnaise and mustard. Refill eggs and replace top.
With paring knife, mark goblin fact's into egg white. Arrange
peppercorns for eyes and pieces of green pepper for noses and
mouths. Yield: 8 Goblin Eggs.
I
RED DEVILS
£ cup tomato catsup 2 teaspoons prepared
H cup chopped onion mustard
2 tablespoons sugar fi teaspoon paprika
2 tablespoons vinegar fi teaspoon pepper m
2 tablespoons Worcestershire fi teaspoon Tabasco sauce |
sauce 8 frankfurters
2 tables^ioons piccalilli 8 frankfurter buns
Combine catsup, onion, sugar, vinegar, Worcestershire sauce,
piccalilli, mustard, paprika, pepper and Tabasco sauce. Slash top
of each frankfurter diagonally into several gashes alxnit 1 ineli
apart and place them in a shallow baking pan. Pour sauce over
frankfurters and broil under low broiler neat for eight minutes.
Heat frankfurter buns, cut them in half lengthwise and place
a deviled frankfurter in each bun. Serve at once.
CARAMEL APPLES
8 medium-sized red
apples
8 wooden skewers
2 cups com syrup
'4 teaspoon salt
Hi cups sweetened
condensed milk
1'4 cups sifted
confectioners’ sugar
1 teaspoon vanilla
Choose apples free from
blemishes; have at room
temperature. Wash and dry
apples, remove stems and
insert skewers in stem end.
Combine syrup and salt in ^
top part of double boiler. j|
Cook over medium heat, gj
stirring occasionally, until |
syrup boils. Boil about 5 *
minutes. Gradually add the j,
condensed milk to the boil- jf
mg syrup, stirring constant- £
ly. (Mixture should not
stop boiling.) Continue j|
cooking, stirring constant- *
ly, to soft ball stage
(236°) or until a small ||
amount of syrup, when *
dropped into very cold wa- fi
ter, forms a soft ball. Re- -
move from heat; gradually 1
add confectioners' sugar, S
mixing well. Cool syrup jg
stirring occasionally to »
150°F. (about 30 minutes).
Add vanilla; blend. Mean- d
while, grease a baking jfl
sheet. To keep syrup warm, ®
place over boiling water in g
bottom of double boiler. jg
Hold each apple by skewer "
end and dip in syrup. If
necessary, use a knife to
spread syrup evenly over
apples. Place apples on pre
pared baking sheet to cool. ;
Makes sufficient syrup to
cover eight apples.
m io<
on your favorite eggs
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I I
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