Try This For Hallowe’en: 1939.

This day is the ninth birthday of this blog.  This is the two thousand four hundred and forty-fourth post, which I think is a pretty good number. Each year I have to make the decision whether to celebrate the blog birthday or Hallowe’en. This year, Hallowe’en won, because I plan to save myself for a big tenth anniversary birthday bash in 2015.

So, today I give you a Hallowe’en menu and recipes courtesy of the Paris News [Texas] of October 19, 1939.

Try This For Hallowe’en.

Dinner Menu for Six To Eight Guests Has Holiday Motif.

A HALLOWE’EN DINNER MENU

Devilled Ham Loaf with

Hot Mustard Sauce

Sweet Potatoes in

Orange Goblin Shells

Hallowe’en Salad

Rolls and Butter

Pumpkin Tarts

Cider or Coffee

Halowe’en Salad

(Serves 6 to 8)

Hallowe’en Salad

(Serves 6 to 8)

1 tablespoon granulated gelatin

½ cup cold water

½ cup orange juice, heated but not boiled

¾ cup orange juice, not heated

1 tablespoon lemon juice

¼ cup sugar

Sprinkling salt

½ cup orange pieces, drained

1 cup shredded raw carrots

¼ cup chopped walnut meats

Soak gelatin in cold water 5 minutes. Add heated orange juice. Stir to dissolve gelatin. Add unheated orange juice, lemon juice, sugar and orange pieces, carrot and walnut. Chill in individual molds until firm. Unmould on lettuce. Press seedless raisins into  tops of molds to make faces.

Sweet Potatoes in Orange Goblin Shells.

(Serves 8)

4 cups boiled or baked sweet potatoes

2 teaspoons salt

2 tablespoons melted butter

Orange juice to moisten and whip.

Whip sweet potatoes with salt, butter and orange juice. Pack into 8 orange shells o which goblin faces have been drawn. Keep in moderate oven (350 degrees Fahrenheit) for about 20 minutes or until heated through. Top with a quartered marshmallow for a “hat” and return to oven to brown marshmallow.

To make orange shells, cut tops from California oranges. Extract juice. This juice is used to whip potatoes and in Hallowe’en Salad. Draw goblin faces on shells with India ink or an eye-brow pencil.

Devilled Ham Loaf with Hot Mustard Sauce.

1 ½ pounds lean pork shoulder, ground.

1 ½ pounds smoked ham, ground

1 ½ cups whole milk

1 whole egg

2 egg whites, beaten stiff

1 cup cracker crumbs

 ⅛ teaspoon pepper

Combine all ingredients and form into a loaf. Bake at 350 degrees Fahrenheit for 1 ½ hours. Serve with:

Mustard Sauce.

1 tablespoon flour

¼ cup butter or substitute

½ cup boiling water

1 beef extract cube

½ cup prepared mustard

¼ cup sugar

2 egg yolks, beaten

½ cup lemon juice.

Cream flour and butter together over low heat. Add boiling water, beef cube, mustard and sugar. When slightly thickened, carefully add the egg yolks. Cook 10 minutes. Remove from flame and add lemon juice, stirring well. Serve at once.