The Guardian

For That Halloween Party

Here are a few recipes that will go a long way toward making that Halloween party a gastronomic success:

Cauliflower-Orange Salad
1 cup cauliflower flowerets
1 cup orange wedges (bite size)
2 tablespoons finely chopped green pepper
1/2 cup diced celery
Few drops onion juice
Salt

Combine ingredients and season to taste. Chill; serve on salad greens with lemon French dressing.

Buttered Toasties with Cheese
2 teaspoons melted butter
2 cups corn flakes
1/3 cup grated American cheese

Pour butter over cereal and toss lightly to distribute butter evenly. Place in moderate oven (350° F.) 5 minutes. Remove from oven. Place in large bowl. Sprinkle cheese over top and toss together until well mixed. Serve warm or cold.

Cold Baked Bean Sandwiches
1 package quick-frozen baked beans, thawed
2 tablespoons chopped crisply cooked bacon
2 tablespoons pickle relish
1 tablespoon chili sauce

Mash quick-frozen baked beans lightly. Divide in thirds. Add bacon, pickle relish or chili sauce to each third. Spread generously between slices of thinly buttered sliced white or whole-wheat bread. Makes six full-sized or twelve triangular sandwiches.

Bran Ginger Snaps
1 1/4 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon soda
1/2 tablespoon ginger
1/2 cup molasses
6 tablespoons butter or other shortening
1/4 cup brown sugar, firmly packed
1 1/2 cups 40% bran flakes

Sift flour once, measure. add soda salt, and ginger. and sift again. Place molasses, shortening, and sugar in saucepan and boil gently 2 minutes; stir constantly. Cool to lukewarm. Add flakes and mix well. Then add flour mixture and mix thoroughly. Chill until firm enough to roll. Roll 1/8 inch thick on lightly floured board. Cut with 1 1/4 inch cooky cutter. Place on greased baking sheet and bake in moderate oven (350°F.) 10 minutes. Makes 6 doz. ginger snaps.

Witches Chocolate
1 cup strong decaffeinated coffee
2 squares unsweetened chocolate
3 tablespoons sugar
Dash of salt
3 cups milk

Make decaffeinated coffee extra strength using 1 1/2 tablespoons for each cup (1/2 pint) water. Add chocolate to coffee in top of double boiler and place over low flame, stirring until chocolate is melted and blended. Add sugar and salt, and boil 4 minutes, stirring constantly. Place over boiling water. Add milk gradually, stirring constantly; then heat. When hot, beat with rotary egg beater until frothy. Serve hot or cold. Top with whipped cream, if desired. Serves 4.

Remember, when making decaffeinated coffee by pot or percolator, that it needs slightly longer brewing to bring out its rich coffee flavor. Doughnuts, apples, nuts and raisins make a tempting snack, co-starred with a spicy, frothy Witches' Chocolate made of decaffeinated coffee so your guests can all relax over second helps without counting spooks and hobgoblins from their pillows later on. And be sure to remember that, decaffeinated beverage needs slightly longer "perking" to bring out its rich coffee flavor.