LET’S HAVE A PARTY
RED, WHITE AND BLUE
Guests are to write the names of different objectsor facts that are associated with the colorsred, white and blue. It might be specified that theywrite the names of red vegetables (beets, tomatoes,red cabbage, etc.), names of variations of the colorwhite (off white, oyster white, blue white, etc.). Forblue the guests can name all of the blue objects inthe room in which they are sitting. The colors canbe used for other listings such as blue flowers orwhite precious stones.
HEART ARCHERY
Draw a large 30 inch heart on cardboard. Makecircles of diminishing size on heart to make target.The inner ring is labeled “heart smasher,” the nextto the center one is “lovers,” next is “somewhataffectionate,” then outside this is “indifferent tolove,” and the outside one is titled “woman or manhater.” Guests are each given one try with toy bowand arrow or with darts. The circle that they hitwill indicate the state of their heart.
PULLING HEART STRINGS
Cut hole in center of large red cardboard heart.Put long red strings through the hole and placeheart on top of a screen or door with boys on oneside and girls on the other. Have a string for eachcouple. Each boy takes one end of a string andeach girl takes one of the strings on the other sideof the heart. Heart is pulled from top of the screenand after the strings are untangled, the partners forthe next game are found.
Dessert Luncheon
Angel Pie garnished with Cherries or Green Tinted Grapes
Salted Walnuts
Coffee
ANGEL FOOD PIE
1 cup sugar
¼ cup cornstarch
⅛ teaspoon salt
1½ cups hot pineapple juice
3 stiffly beaten egg whites
1 teaspoon vanilla or pineapple flavoring
¼ cup lemon juice
Mix sugar, cornstarch and salt well. Add pineapple juicegradually and cook in top of double boiler, stirring constantly,until thick and smooth. Add beaten egg whites to hotmixture a little at a time, beating constantly with a rotarybeater. Add flavoring and lemon juice. Cool filling andpour into baked, chilled pastry shell. Top with flavoredwhipped cream for serving.
Peppermint-Topped Sponge Cakes
1 cup sifted cake flour
¼ teaspoon salt
3 eggs, separated
1 cup sugar
4 teaspoons lemon juice
Sift flour, measure and sift again with salt. Beat egg yolksuntil thick and lemon colored. Add sugar gradually, beatingwell. Add lemon juice. Fold in stiffly beaten egg whites.Fold in flour gradually. Fill ungreased cup cake pans abouthalf full of batter. Bake in moderately slow oven, 325 degrees,for about 30 minutes. Invert pans and cool cakes.Frost with boiled or seven-minute frosting and sprinkle generouslywith finely crushed peppermint stick candy.