The Midland Journal

Whether it's games for two or the whole crowd, you can flatter the going-on-19 set by serving unusual refreshments that carry an air of sophistication. They needn't be a burden on the chief cook, either. If she masters a few short cuts in preparing them.

Sandwiches, salted nuts, olives and radishes, little cakes and coffee make a spread that appeals to any age, and that is sure to be acclaimed by enthusiastic youngsters. Serve decaffeinated coffee, so that youthful enthusiasm needn't be checked in a demand for second cups; and pass lengths of stick cinnamon instead of spoons to stir this tempting brew. By all means flatter the sophisticated teensters by using your best demi-tasse cups.

An assortment of sandwiches can be made in short order if you cut the bread lengthwise, after removing the crusts, and buttering. Spread the filling on one big slice, top with another, and cut into half a dozen small sandwiches. You can make attractive little cakes that will look as handsome as the French chef's 'petit fours' by cutting a plain loaf cake or plain layers into small shapes. Then cover with frosting, and decorate with candied fruit.

After-Dinner Coffee or Demi-Tasse. (Extra Strength.)

Use 1/2 heaping tablespoons decaffeinated coffee, regular grind, for each cup (1/2 pint) of water. Make by any method desired. If using decaffeinated coffee drip grind, measure well-rounded tablespoon instead of heaping tablespoon.

Rolled Sandwiches.

1 loaf bread (very fresh for rolling)
1/4 cup butter (thoroughly creamed)
2 packages cream cheese
2 tablespoons cream
1/4 teaspoon salt
Red and green liquid food coloring

Remove crusts from a fresh loaf of bread. Cut entire loaf in thin slices lengthwise. Butter each long slice and spread 1/2 of each slice with a filling made of cream cheese moistened with cream and tinted pink with red food color. Spread the other half with moistened cheese tinted with green food color. Roll like a jelly roll and wrap in a tea towel wrung out of cold water. Chill and then cut into thin slices for serving.

Orange Jiffy Cakes.

1/4 cup butter
1 cup sugar
2 eggs
1-1/2 cups cake flour
1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup orange juice
Grated rind-1 orange

Cream butter and add sugar slowly while beating constantly. Add eggs, one at a time, mixing thoroughly. Mix and sift together the flour, baking powder, and salt, and add alternately with the orange juice and grated orange rind. Bake in greased muffin tins in a moderately hot oven (375 degrees) for approximately 20 minutes.

Cornucopia Sandwiches.

Slice fresh bread in 1/4-inch slices. Trim off crusts, so that each slice is about 2-1/2 inches square. Spread with softened butter, and any desired sandwich filling. Roll, to form a cornucopia or horn. Fasten with toothpicks. Chill well before serving.

Fort Atkinson Ginger Creams. (Makes 3 dozen 1-1/2-inch squares)

1/2 cup shortening
2 tablespoons sugar
2 cups flour
1/4 teaspoon soda
1/4 teaspoon salt
1 teaspoon ginger
1 cup dark molasses
1 egg (separated)
1 cup boiling water

Cream shortening and sugar together. Sift flour, soda, salt and ginger, and blend with the creamed mixture using a pastry blender or a fork. Add molasses and egg yolk and beat well. Then add boiling water gradually, and beat well. Fold in stiffly beaten egg white. Spread batter in greased jelly roll pan (about 11 by 16 inches) and bake in a moderately hot oven (375 degrees) for approximately 18 minutes. Cool and frost with boiled icing.

College Cakes.

1/4 cup shortening
1-1/2 cups granulated sugar
2-3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1 cup sour milk
1 teaspoon vanilla
4 egg whites

Cream shortening, add sugar gradually, and beat well. Sift the flour, baking powder, soda and salt together, and add to the creamed mixture alternately with sour milk and soda. Beat egg whites until stiff and fold into the batter. Spread in shallow, greased cake pan and bake in a moderate oven (365 degrees) for about 25 minutes. Cool and cut cake into fancy shapes with cookie cutters. Ice with pastel-tinted College Icing.

College Icing.

2 cups granulated sugar
1/8 teaspoon cream of tartar
1 cup hot water
1 pound confectioners' sugar (approximately)
Cake coloring

Cook sugar, cream of tartar and water in a saucepan until a thin syrup is formed (226 degrees). Cool slightly. Then add confectioners' sugar to make an icing of pouring consistency. Add coloring, then pour icing over the cakes, covering them entirely. Decorate as desired.

Old-Fashioned Filled Cookies. (Makes about 30 cookies.)

1 cup shortening
2 cups brown sugar
4 cups rolled oats
1 teaspoon soda
1 cup boiling water
1 teaspoon vanilla extract
1-1/2 cups flour
1 teaspoon cinnamon

Cream shortening and add sugar gradually. Add rolled oats. Dissolve soda in hot water, and add to creamed mixture with the vanilla. Add flour and cinnamon, and mix well. Chill, roll out very thin, and cut into rounds. Place a teaspoon of date filling between 2 cookie rounds and press edges together with a fork. Place on greased cookie sheet and bake in a moderately hot oven (375 degrees) for about 15 minutes.

Date Filling.

1 cup dates (chopped fine)
3/4 cup sugar
3 tablespoons flour
1 cup hot water
1 teaspoon lemon extract

Combine ingredients and cook until thick. Cool.

Here's a Booklet Every Hostess Needs.

Eleanor Howe's cook book, Easy Entertaining, will give you menus and tested recipes for other 'Teen Age Parties.' There are hints for planning picnic lunches, and beach parties, too, and suggestions for formal and informal entertaining of every kind.

Send 10 cents, now, to 'Easy Entertaining,' care Eleanor Howe, 919 North Michigan Avenue, Chicago and get your copy of this useful book.

(Released by Western Newspaper Union.)