October 28, 1955 Halloween Entertaining, Apple Doughnuts, Cider Punch, Jack-O-Lantern Cup Cakes, Apple Banbury Tarts

Suggestions for Halloween Entertaining

Apple Doughnuts

(Delectable bites)

1/4 c. shortening
1 1/2 c. sugar
3 eggs
5 c. flour
4 t. baking powder
1 t. salt
2 t. nutmeg
2 t. cinnamon
3/4 c. milk
1 c. well-drained sliced apples
Confectioners sugar

Cream together shortening and sugar; add eggs one at a time, beating well after each addition. Sift together dry ingredients; add alternately with milk to creamed mixture. Cut apples in small pieces, add. Mix well. Drop by teaspoons into deep fat heated to 375 degrees. Fry 3 minutes, turning once to brown all sides. Drain on absorbent paper. Roll in confectioners sugar. Makes5 to 6 dozen.

Cider Punch

1 quart apple juice
1 6-oz. can frozen orange juice
3 c. water (or charged water)
Orange slices
Maraschino cherries

Chill apple juice and charged water. Combine frozen orange juice and apple juice, stirring until orange juice is melted. Just before serving, measure charges water into apple juice. Pour over ice cubes in punch bowl. Garnish with orange slices and maraschino cherries. 14 servings, allowing 1/2 c. per serving.

Jack-O-Lantern Cup Cakes

1/2 c. shortening
1 c. sugar
1 egg
2 c. flour
1 t. soda
1/2 t. salt
1 1/2 t. cinnamon
1 c. applesauce
1/2 c. seedless raisins
Jack-O-Lantern frosting

Cream together shortening and sugar. Add egg, beat well. Sift together flour, soda, salt and cinnamon. Add alternately with apple sauce to creamed mixture. Add raisins. Pour into greased and floured cup cake pans. Bake at 375 degrees 15 to 20 minutes. Cool 5 minutes. Remove from pan. Cool on wire rack. Frost with Jack-O-Lantern frosting. Form faces with raisins for eyes, candy corn for nose and yellow tinted or toasted coconut for hair.

Jack-O-Lantern Frosting: Beat 1/2 (3 ounce) package cream cheese with 2 1/2 c. confectioners sugar, thinning as you beat with 2 T. applesauce, 1 t. lemon juice, 1 t. grated lemon rind. Use yellow vegetable coloring to tint.

Apple Banbury Tarts

"Especially recommended for teen-age get-togethers"

2 1/2 c. (1 can) sliced apples
1/4 pound coconut
1/2 c. currants
1 c. sugar
1 lemon, grated rind and juice
1 egg
2 T. melted butter
Pastry

Drain apples; combine with coconut, currants, sugar, lemon rind and juice. Beat egg; add with butter to apple mixture. Cut in 4" squares. Place a little of the apple mixture on each square. Moisten edge of pastry with water; fold over to make triangle. Press edges together with tines of fork. Make slits in top to allow steam to escape. Bake in hot oven 425 degrees 15 to 20 minutes. Serve warm. Makes 2 1/2 dozen.

Note: Bake these early in the day, reheat at 325 degrees just until warm. Delicious with a cold glass of apple juice.