mllmeen hafiim
Halloween parties need not be exclusively for the youngsters.
Why not plan fun for adults and teenagers too?
Refreshments can be a simple serve-yourself collection of typi
cally Halloween foods. Mask-making is hilarious since each guest
can use his imagination.
Of course, the old Halloween jHirty favorite is dunking for
apples. But at your Halloween party this year don’t forget about
" Ajrples-on-a-Stick"’.
Use your ingenuity. I Ait your imagination run wild. Have a
Halloween party that is fun for everyone!
HAPPY JACK-O-LANTERN CAKE
Here's an easy to do specialty cake for Halloween and one sure
to delight all the children in your family. It’s a Happy Jack-O
Lantern cake made with fresh California walnuts.
You can put a cake together in a jiffy using your favorite yellow
or chocolate cake recipe, then a filling of whipped cream and
bananas, plus a frosting. For the final decorating touch, use walnut
halves or large pieces for die eyes, then outline the eyes with whipped
cream, and use whipped cream for the mouth and nose. If you like,
add X cup finely chopped California walnuts to the cake batter, too,
before baking.
Two final hints on the cake preparation. Put the whipped cream
and bananas together at the last so that the bananas won’t turn dark
from standing. The easiest way to outline the jack-o-lantern face is
to make a pastry tube of an envelope, then snip off one corner, fill
the envelope with whipped cream and squeeze.
5H00FLY PIE
1 9-in. unbaked pastry shell
IVi cups sifted flour
y* cup granulated or
brown sugar
Vi teaspoon salt
Vi cup Nucoa* or
Mazola* Margarine
Vi teaspoon soda
Vi cup hot water
Vi cup Karo Blue Label Syrup
Cinnamon
■'I
Sift flour, sugar, salt together; cut
in margarine until mixture is crum
bly; spread 1 cupful over bottom of
pastry shell. Stir soda into hot wa
ter; mix in Karo Syrup. Spoon liquid
mixture over crumbs (do not pour
all in one spot). Spread remaining |
crumb mixture evenly over top;
sprinkle with cinnamon. Bake in
400° F. (hot) oven 15 min.; reduce
heat to 350* F. and bake 30 min.
longer. Serve warm.
KARO SYRUP makes it with
the Wholesome Kind of Sweetness
that comes from Com!
In cooking and as a pour-on-no other
brand has more uses than Karo- —
America’s favorite syrup! Get rich, dark
Blue Label, crystal-clear Red Label
and maple-y flavored Green Label Karo
Syrups. In pints, quarts, also
5 and 10 lb. cans.
1 layer cake, chocolate or yellow / teaspoon vanilla
I cup whipped cream * banana,, diced
V* cup chopped California walnuts
Prepare cake, baking in 8 or 9-inch round pans. Cool. Shortly
before serving, prepare frosting. Whip cream with vanilla. Reserve
X cup whipped cream for decorating. To remainder of whipped
cream, add sliced bananas. Put cake layers together with banana
whipped cream mixture. Swirl frosting over top and sides of cake.
Use chopped walnuts to decorate sides of cake, pressing walnut
pieces gently into frosting. Use halves or large pieces of walnuts
for “eyes”. Outline eyes, nose and mouth with whipped cream.
Makes one 8 or 9-inch cake, or 12 to 14 servings.
Really startling costumes can be built
around full head masks, made with surpris
ing ease from household aluminum foil.
The sparkling foil is merely shaped around
a large balloon. When the shape is com
pleted, the balloon is deflated and removed.
Each mask requires only a single roll of
foil, a few simple props, and a large balloon.
Here’s how they are made:
1. Using a 25 ft. roll of foil, tear off the
entire roll in three-foot lengths. Crumple
one length into a ball to make a nose.
2. Blow up the balloon until it is 11 to
14 in. in diameter (should be smaller for
children).
3. Place the balloon, with blowing spout
up, on the center of the first sheet of foil
and shape the foil up around the balloon.
Place it again on the next sheet so that the
foil will shape around the uncovered por
tions of the balloon. Repeat with a third
sheet of foil.
4. Place the wad of foil for the nose in
position and hold with cellophane tape.
Then wrap the next length of foil around
the center of the balloon and over the nose
to hold it in place, forming it to the nose
shape.
5. The remaining foil sheets can then be
applied like the first three to complete the
form of the mask.
6. Tuck in the ends smoothly around the
head opening, at the spout end of the
balloon, allowing 7 to 9 in. diameter for pass
age of the wearer's head. Then the air is
let out of the balloon, and it is removed.
This completes the basic construction.
Decorating then can begin, to give the mask
identity. Desired eye and mouth shapes are
cut out with scissors. Ears, shaped from
paper, cloth or foil, are fastened on with a
white glue. They should be held in place
with tape, until the glue dries. Features and
markings can be added with colored plastic
tape, or poster paint. Hair can be made
from rug yam or ribbon.