Hello Halloween! (Ladies' Home Journal, October 1963)

Hello Halloween! (Ladies' Home Journal, October 1963)

Teen-age guests will swing at a party of food, fun and favors that a young hostess can make herself. Greet your invited ghosts and goblins with a party!

This All Hallows' Eve - big night for fat black cats and broomstick-powered witches - you should welcome your ghost guests on their own terms. They'll arrive for the party amidst spooky decorations, perhaps behind eerie masks. Meet them with a sprinkling of party witchcraft; entice them wth unusual fun and favors; bewitch them with food that is not merely delicious but to which you've added a dash of pure black magic. 

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Midnight scramble nibbles

Maple-glazed baked ham

Spook's pickle-potato salad

Demon's hot gingered fruit

Hades-hot buttered rolls

Red devil candied apples

Savory sugared doughnuts

Harvest-moon sippin' cider

Midnight Scramble Nibbles

1 cup butter or margarine

½ teaspoon powdered garlic

1 teaspoon seasoned salt

1 teaspoon curry powder

1 tablespoon Worcestershire sauce

1 box small cheese crackers

1 package corn chips

1 can walnuts

1 can pecans

1 package pretzel sticks

1 package popcorn

Melt butter or margarine. Stir in garlic, salt, curry powder and Worcestershire sauce. Combine remaining ingredients and toss with the butter mixture. Place in two large baking pans in a warm oven, 250° F., for about an hour. Stir frequently. Makes enough to serve 12 hungry goblins. 

Maple-Glazed Baked Ham

1 canned or boneless precooked buffet ham (8-10 lb.)

½ cup butter or margarine

⅓ cup maple syrup

½ cup orange juice

Carrot curls, celery curls, ripe and pimiento-stuffed olives, parsley sprigs (garnish).

Have your butcher cut the hame into ¼-inch slices. Tie the sliced ham together with heavy string to form its original shape and place in baking pan. Bake in a slow oven, 325° F., allowing 15 minutes to the pound, about 2-2½ hours total time. In a saucepan, heat together butter or margarine, syrup and juice. Bring to a boil and cook for 3 minutes. Remove from heat. During last half hour of baking, spoon half of sauce over ham, bake 15 minutes more. Spoon remaining glaze over hame and bake another 15 minutes. Remove ham from oven. Place on platter and cut string. Garnish platter with olives, parsley sprigs, celery and carrot curls. Makes 12-14 servings. 

Garnish: To make carrot curls, wash and scrape carrots. Slice lengthwise paper-thin with vegetable peeler. Roll up and fasten with toothpicks. Crisp in ice water. For the celery urls, cut celery stalks in 2-inch lengths. Slit both ends in narrow strips almost to the center. Place in ice water to curl ends. Arrange garnishes attractively around ham. 

Spooks Pickle-Potato Salad

6 lbs. potatoes

1 cup mayonnaise

¼ cup sour cream

¼ cup light cream

½ cup chopped onion

½ cup chopped celery

¾ cup chopped candied pickle chips

1 teaspoon salt

⅛ teaspoon pepper

¼ cup white vinegar

2 hard-cooked egg yolks, garnish

The day before the party, cook the potatoes in their jackets in boiling salted water until just tender. Drain and cool. In a bowl, mix together the mayonnaise, sour cream, light cream, onion, celery, ½ cup chopped pickle, salt and pepper. When potatoes are cool, peel and slice thinly. Heat the vinegar and sprinkle over the potatoes. Let stand 15 minutes. Pour dressing over salad and mix carefully. Cover and chill until serving time. To serve, heap salad into a chilled bowl and garnish with remaining ¼ cup chopped pickle and sieved hard-cooked egg yolks. Makes about 12-14 servings. 

Demon's Hot Gingered Fruit

1 can cling peach halves

1 can pineapple slices

1 can whole pitted apricots

1 can pear halves

10 maraschino cherries

¼ cup butter or margarine

½ teaspoon ginger

¾ cup light brown sugar

Drain syrup from all fruit, reserving 2 tablespoons pineapple syrup. Dry fruit well on paper towels. Arrange in 2-quart casserole, placing cherries on top. Melt butter or margarine with ginger in small saucepan. Stir in reserved pineapple syrup and sugar. Heat few minutes until sugar melts. Pour over fruit and bake in a slow over, 325° F., about 40 minutes until fruit is hot and lightly browned. Serve with Maple-Glazed Ham. Makes about 12-14 servings. 

Red Devil Candied Apples

4 cups sugar

1⅓ cups light corn syrup

2 cups water

2 pieces cinnamon stick

12 apples

12 small wooden skewers

Few drops red food coloring

Make these the morning of the party, they will discolor if you make them too far ahead. Also, you should make up only half the recipe at a time, as the syrup hardens too quickly for you to dip 12 apples successfully. Combine half the sugar, corn syrup, water and 1 cinnamon stick in a small heavy saucepan. Bring to a boil. Lower heat and cook, without stirring, to 300° F. on a candy thermometer. Or test by dropping a little into cold water - it should get very brittle if its ready to use. As sugar crystals collect on the sides of the pan, wipe them off with a damp cloth wrapped around a wooden spoon handle. Meanwhile, wash the apples very well in cold water and dry thoroughly. Insert skewers in apples. When syrup reaches 300° F., turn off the heat, remove the cinnamon stick and add enough food coloring to make a pretty shade of red. Working very quickly, dip the apples in the hot syrup. Lift out of syrup and carefully swirl the apples (over the pan) so they are evenly coated. Place on aluminum foil to set, do not allow apples to touch each other. if the syrup in the pan starts to harden before you are finished, place it in a pan of hot water. Do the whole procedure twice to make 12 apples. 

Harvest-Moon Spiced Cider

1 gallon apple cider

4 sticks cinnamon

¾ cup brown sugar

2 teaspoons whole allspice

12 whole cloves

Lemon slices, garnish

Cinnamon sticks, garnish

Empty cider into a large kettle or pot. Stir in sugar. Add cinnamon. Tie allspice and cloves in a little piece of cheesecloth. Add to cider mixture. Heat all together for 20 minutes. Remove cheesecloth with spices. Serve the cider in punch bowl, hot or cold. Just before serving add a few slices of lemon with a cinnamon stick pushed through the center of each slice. Makes 12-14 servings. Serve in festive punch cups. 

Fun

Let the spook party begin right at the front door. Cover the door with white butcher's paper, oil cloth or plastic. With a black indelible stick marker write the words "TOMB. ALL WHO ENTER ABANDON HOPE." Tack dead branches on each side of door to form an arch. Cut a black paper circle and attach on wall. Write, "Werewolves Enter Here."

Spiderweb Maze will confuse and delight your guests as they enter. Make a maze (tangle) of yarn using as many different colors as there are guests. Tie one end of each color to a stationary piece of furniture in the party room. Then wind around chairs, table legs, under rugs. Attach a clothespin to the end of each piece and hand one to each guest as he arrives. The aim is for him to untangle his color as fast as possible in order to get to the party room. 

A jack-o'-lantern contest - where would Halloween be without it? Have each guest bring a hollowed-out pumpkin with him, but no faces, please. Supply knives, colored feathers, small vegetables, colored paper and scissors. (Be sure to put down newspapers to protect the floor.) Let each artist go to work and may the best jack-o'-lantern win! After the game, place candles in them and arrange around the room. 

Everyone loves a dance - especially the Skeleton Sock Hop! Buy a life-size cardboard skeleton and paint it with luminous paint. (Or make one yourself, attaching the arms and legs separately so they "move.") One guest dances with the skeleton until the lights go off. If the skeleton taps you you are now his partner. The idea is to avoid the skeleton that glows eerily in the darkened room. 

Careless Casino. Have a mound of wrapped gifts in the center of the floor, and have the guests sit around them in a circle (the gifts should be small and funny from the 5-and-10-cent store.) Each guest, in turn, throws dice. Any combination of seven or eleven takes a prize. If a player throws "two ones," he gets to take any gift from anyone else in the game. Open when all gifts are gone from the center. 

Favors

Festive table settings and decorations accent the magic of your meal and add atmosphere to your party. 

Centerpiece of spook, witch and scarecrow in a moonlit cornfield can be made by you. For the base, buy a 1'-long, 4"-wide piece of Styrofoam from a florist or variety store. Cover it with crepe paper or straw. Our figures are made of raffia tied to sticks and clothed and decorated with tissue paper. Insert figures into Styrofoam base and decorate with leaves. 

Halloween Voodoo Sticks. Buy three-foot lengths of wooden dowels from the lumberyard and paint black. Make the heads from Styrofoam balls (6-8" diameter) and wrap around with raffia - color of your choice. Secure raffia with construction pins. Make the faces with raffia and pins or glue on pieces of felt. Fashion hats with colored tissue paper. 

Bewitched Black Cat Lanterns. Cut off the tops of quart milk cartons and wrap with black paper. Draw on faces and cut out eyes. Paste on whiskers. Insert a candles in each one. Make half-pint containers for candies. 

Pumpkin Pyramid Lanterns. For another centerpiece idea, hollow out small pumpkins, and cut out faces. Insert a candle in each on. On table or buffet table place five or six pumpkins joined together at the sides with small dowels which you have painted bright colors. Stack about four more pumpkins on top of this, joined together in the same way. Top with one pumpkin for a pyramid. Place leaves around base. 

Hocus-Pocus Owl Baskets. Use round cereal boxes as the containers. Draw black ovals in the center of small white paper plates for "owl" eyes and glue onto box near top. Cut strips of black crepe paper. Cut jagged edges along the strips of black crepe paper and glue on box in layers. 

Paper plates, cups, napkins and other assorted easy to make decorations for Halloween parties are available from Hallmark Cards, Inc. 

Pulp of the Month: Teen Chills and Thrills. Part Three. (True Romance, October 1963)

Pulp of the Month: Teen Chills and Thrills. Part Three. (True Romance, October 1963)

Pulp of the Month: Teen Chills and Thrills. Part Two. (True Romance, October 1963)

Pulp of the Month: Teen Chills and Thrills. Part Two. (True Romance, October 1963)