Hallowe'en Fun on the Farm

Hallowe’en comes at such a fine time of the year for the boys and girls on the farm. Better decorations than money can buy are at hand without any cost, but the times spent in gathering and arranging them. Huge shocks of corn stacked in the corners, branches of leaves turned red and gold with autumnal colouring and made brighter by contrast with small fir trees and pieces of evergreen, the grinning faces of the Jack-o’Lanterns carved from the yellow pumpkins, dishes of bright apples on the window-sills, and even hung with strings in unexpected places, will transform the barn, yard or house into a fitting background for the witches and goblins who always appear on this eventful evening. A black cat wandering here and there int he dim, flickering light of the Jack-o’Lanterns will also add a weird touch to the enchantment of the scene.

But the decorations and general good fun are not all that help to make the event an enjoyable one. The “eats” are an important part of the whole affair, and what inexpensive Hallowe’en goodies the farm kitchen can provide.

Halloween Menu

Goblin Sandwiches
Witches’ Delight Sandwiches
Monkey Faces
Pop Corn Balls
Hallowe’en Cider Egg-Nog

Goblin Sandwiches

Arrange on a slice of bread a thin slice of cooked bacon, cover with slices of cold roast chicken. Add a slice of tomato if desired. Spread a spoonful of salad dressing over the top. Cover with a slice of bread and cut in fancy shapes.

Monkey Faces

1/2 c New Orleans molasses, 1 tsp cinnamon, 1/4 tsp clove, 1/2 c sugar, 1/4 tsp ginger, 1/2 c cold water, 1 tsp soda, 1/4 c shortening, 2 c flour, 1 egg, raisins. Directions: - Cream the shortening, stir in the sugar gradually and the egg well beaten. Add alternately the dry ingredients mixed and sifted and the water. Drop from a spoon onto a buttered baking sheet in stick in two raisins for the eyes and one for the mouth. Bake until firm in the centre in a moderate oven.

Pop Corn Balls

1 1/2 c sugar, 2 tbsp butter, 1/2 c New Orleans molasses, 4 qts popped corn, 1 tbsp vinegar, 1/2 c water.
Directions: - Cook the sugar, butter, molasses, water and vinegar, without stirring, to the hard-ball stage. When done, add the soda, and pour over the popped corn. When the syrup is evenly mixed with the corn, dip the hands in cold water, take up a portion and press into a ball. Dip the hands into water before forming each ball, and work quickly, because the mass soon becomes cold and hardens.

Hallowe’en Cider Egg-Nog

(For 6 people.)
Beat together the yolks of three eggs and the whites of two. Add gradually and while beating vigorously 4 cups of sweet cider and 2 tbsp sugar. Pour into six glasses, filling not more than three-fourths full. Beat the remaining egg-white stiff, add a tbsp sugar and use this to decorate the glasses of egg-nog.