A Hallowe'en Supper.
PUMPKIN CENTER-PIECE.
Select a round vegetable and cut with sharp knife so as to form a bucket handle on each side; scoop out membrane and seeds; rub outside with flannel until polished; then fill with polished autumnal fruit; set on plate and wreath with foliage.
GRAPE PUDDING.
Soak half a box of gelatine in half cupful of cold water until soft; add one cup of boiling water, juice of one lemon one cup of sugar, one pint of grape juice; set on ice and stir until it commences to stiffen; then fold in two stiffly beaten egg whites; turn into mold; when firm, unmold and garnish with bunch of grapes.
CHICKEN SALAD ROLLS.
Remove soft crumb from Parker House rolls, then fill cavities with chicken salad, seasoned with celery cut in small pieces, boiled cream dressing, paprika and salt; serve on fringed napkin and garnish with nasturtium pods, blossoms, and leaves, or any autumnal blossoms at hand can be artistically used.
MELON CREAM.
Cut sections from small muskmelons so as to leave every other rib fastened at top and bottom; remove membrane and seeds and fill center with delicately flavored cream; serve one melon to each person, arranging on grape foliage. If preferred, lemon ice can be used instead.
