COOKING FOR 1968 Novelty Foods For Children’s Parties

Press, Volume CVIII, Issue 31656, 17 April 1968, Page 3

COOKING FOR 1968 Novelty Foods For Children’s Parties

(By CELIA TIMMS) I have always believed that for a children’s party the appearance of the food provided is one of the essential ingredients of success. Children adore food that looks novel or pretty.

Any trouble and effort taken over the fare is repaid a thousand fold by the expressions of delight on their faces when they first see it. Here are some ideas which I hope you will try. CAT-FACED SANDWICHES Using a piece of thick paper or light cardboard as a guide, cut thin bread slices into the shape of a cat’s face with a sharp pointed knife. Arrange in pairs and spread inside surface of each piece with butter. Join with any desired filling then on the top mark features by using thin strips of tomato for mouth, currants for, eyes and thin strips of gherkin for whiskers. MICE Remove stones from soaked dessert prunes and insert a blanched almond in each. Use strips of almond for ears and long thin strips of gherkin for tails. Place each mouse on a square of bread, with a small piece of cheese in front of its nose. JELLY CAKES Make patty cakes from your favourite recipe. Dissolve packet of red and green jelly crystals in one and a half cups of water. When jelly is consistency of unbeaten egg white, press a cake on to a

fork and dip it completely In either jelly, covering it well. Place on flat plate to dry. Chill in refrigerator to firm thoroughly. Top each cake with swirl of cream. HAT CAKES Little girls will love these. Using a small biscuit cutter cut circles from a flat plain cake, about jin in depth. Place each round on a large round biscuit, approximately 31n in diameter. Ice all over with warm icing, colouring each hat with a different colour. Allow icing to set and surround the base of the crown with cream or icing roses and attach bows of ribbons. DUCKLINGS Pour cooled lime jelly into individual sweet dishes and chill until set. Place a tinned peach-half on each jelly, rounded side upwards to make the duck’s body. Make heads by using a small cutter, one inch in diameter, to cut rounds from remaining peach halves and secure each head to one end of the body by a cocktail stick. Place a piece of almond for the bill and two currants for eyes. With whipped cream, pipe a swirl for the tail and a tiny wing on each side.