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Don't overlook children during holiday season I'AGE 10 • PLAINDEALER • FRIDAY. NOVEMBER 4.1*83 With all of the grown-up entertaining going on during the holiday season, youngsters are often overlooked. They, too, need to have their own special times with their friends and celebrate in their own spe­ cial way. To keep them happy and to heighten their feeling of being a part of things, let them plan a Christmas or holiday party of their own. This includes the three, four and five-year olds, as well as older children. While you might strive to plan an original menu for your iult parties, the opposite is aerally what kids love. Your child will probably opt for traditional refresh­ ments. such as cake, ice cream, soft drinks or milk and candy, as well as traditional games including Pin the Tail on the Donkey-and Hide and Seek (if you have the room and the patience). Finally have Santa make an early visit to your home to pass out gifts. Participation counts The more involved your child is with planning, the more meaningful the experi­ ence. For example, you can use a packaged cake mix and let your child help with (he mixing and pouring. Depending on his or her age, you might let your child do the frosting. Since it's only once a year, put the frosting on double thick and everyone will have fun. Decide on the date of the party and whom you will in­ vite. If it's just a few neigh­ borhood playmates, phone their parents and see what day is most convenient for every­ one. If you're inviting the entire school class, phone the teacher and discuss your plans. Your child can supply the names and the teacher the addresses. Advance planning a must Send out invitations as soon as possible because, although your child's schoolmates may not have previous commit­ ments. parents might, and will need time to make special arrangements for dropping off and picking up. If budget permits, hire a teen-age helper to assist with everything, from the snow- suits to the boots, from play­ ing Santa to overseeing the party games and serving the food. Then, to make it easy on yourself, have several con­ tainers of moist towelettes such as Wet Ones* handy; they re perfect for wiping sticky fingers and faces before ice cream and frosting is trans­ ferred to your furniture and walls. ADDRESSING CHRISTMAS PACKAGES m» they won't pert loot in thr holiday crush is ronvmirnl with a Sharpie permanent marker by Sanfunl. It* ink drift* quickly and is water-resistant, NO addmart won't smear or fade. It'* available in fine and extra-fine points and an assortment of colon*. THIS CHRISTMAS GIVE A GIFT ONLY YOU CAN GIVE •A PHOTOGRAPHY by NIES 3 8 1 4 W . M A I N S T . M c H E N R Y jf (S i S>?85-0093 Homemade c andy--terrific way to sweeten Ihe season Candy is a perennial holi­ day favorite, and the home­ made variety is best of all. If you've never played confec­ tioner before you'll want an informative book to turn to, which supplies not only the tantalizing recipes (that's only half of it!), but which also gives copious background in format ion on candy-making techniques. One such book is Candy Recipes and Other Confec­ tions (Dover Publications, lnc.)byMay B. Van Arsdale and Ruth Parrish Casa Emel- los. The book outlines cooking temperatures for various confection types, as well as giving an overview of differ­ ent candy categories, the necessary equipment and basic ingredients. Recipe chapters tempt the tential confectioner with SMAbLtJ sak and sugar. Knead in the chopped nuts. Press into a lightly buttered pan, cool, remove from pan and cut into squares. Yield: weight about \V* pounds. CARAMEL SYRUP 1 cup sugar *4 cup or more boiling waler In a frying pan or a heavy aluminum saucepan heat the sugar over a very low flame. potential Fondant; Fudge, Penuchi and Operas; Divinity and Nougat; Candies; and Popcorn WHY SHOULD YOUR BEST CHINA be saved oaly for infrequent holiday meal* and guesto? Bernard and Limoflen helieven that people should enjoy their fine poreelain ev­ eryday, which is why they've joined an over-siaed plate and bowl into a »ingle multi-purpose pieee. Use it for simple Candies, to name a few. one dish mini-meals, snaeksor horsd'oeuvres, to hold fruit Reprinted below, from and nuts, even for unusual flower arraaflementn. This Candy Recipes and Other great versatile howl-plus-plate roars in delicate flower Confections are recipes for patterns and in an eleflant translucent, pristine white with two sweet treats. Molasses gold scalloped edflutfl. In any style, it's hound to enhanee Ihe quality of your dininfl and entertahunfl. Vi cup light molaaaes Vi cup dark corn syrup Vi tablespoon vinegar 1M tablespoons butter 1% quarts popped com V* teaspoon salt Mix molasses, syrup, and vinegar in a saucepan and cook, stirring occasionally to prevent burning, until the tem­ perature 270°F. is reached. After 2409F. is reached, constant stirring will be neces- _ sary. When done add butter ^Turing constantly with a and stir only enough to mi*, wooden spoon, until it is Slowly pour the cooked syrup over the salted popped corn and mix well. Form into balls with the hands, using as little pressure as possible. Two drops of oil of lemon may be added to the syrup. Cold water test when syrup reaches 270%F.: slightly brittle. Yield (large recipe): num­ ber of balls -- twenty (two and one-half inches in diam­ eter). melted to a syrup. Remove from the flame and add the water slowly while stirring. Return to flame and allow it to simmer until it is a thin syrup. If there are any lumps add a little more water and boil k until the lumps dissolve. Caramel syrup may be used for waffles or griddle cakes either as it is or mixed with an equal amount of corn syrujp One fourth teaspoon < ~ may be added if desired. If k is yrup. anilla Extra-special holiday for VCR purchasers Pop Corn Balls and Caramel Walnut Squares, both perfect offerings for Christmas get- togethers. MOLASSES POP CORN BALLS LARGE RECIPE CARAMEL WALNUT SQUARES 2 tnMrfpftftiw butter 3 tablespoons dark caramel syrup 2 tablespoons condenaed Mickey Mouse is the num­ ber one salesperson for Magna- vox this Christmas. 1982! Magnavox and Walt Disney Productions are offering con­ sumers who purchase one of Magnavox's new video cas­ sette recorders a premium giveaway package. The Disney package con­ tains a pre-recorded Disney cartoon video cassette pro­ gram. "A Walt Disney Christ­ mas." and a plush Mickey Mouse doll. Retail value of the package is $49.9S. The six classic Disney car­ toons on the video cassette we. "Once Upon a Wintertime," "Santa's Workshop." "The Night Before Christmas," "Pluto's Christmas Tree," "On Ice," and "Donald's Snowfight." Magnavox has the exclusive promotional rights to "A Walt Disney Christmas" as a VCR premium tie-in. Magnavox is a division of N.A.P. Consumer Electronics Corp.. a North American Phil­ ips company, which also man­ ufactures and distributes Odyssey, Philco and Sylvania audio and video products. 1 c u p l _ I cup dark corn syrap 1 tablespoon vinegar 3 quarts popped com Vt teaspoon salt 1 % 1 pound confectioners' % cup'chepped walnuts Mek the butter, add the car­ amel syrup, condensed milk and vanilla. Mot and add the to be used for this purpose the water must be added to the melted sugar when it is a very light golden brown. It is also used as a flavoring ia caadies, frost in gs, custards, ice cream and other desserts. Iffcitto'be used as a flavoring material the sugar must be healed until it is a deep golden brown before adding the water in order to develop a strong cara­ mel flavor. When the boiling is finished the product must be a thin syrup. If not to be used immediately, keep it in acov- ertdjv. Yield: About Vi cup. Here's how you can make this the cookiest Christmas ever! * Mister's Comares GIFT CERTIFICATES FOR ANY AMOUNT MEN'S I WOMEN'S HAIRSTYLING From first sniff to last bite, these cookies make every­ one's Christinas merrier! Tan­ talizing peanutty aroma wafting from the kitchen brings the first hint of good things to come -- for these are sugar cookies with a differ­ ence. Peanut butter chips are the delicious secret ingredient here! And along whh the extra goodness, the chips add a bonus of protein, niacin and riboflavin because they're made from real peanuts. Let the whole family join in ^the cookie-decorating fun (older children can add dol­ lops of frosting, while httle tots will love sprinkling ofr colored sugar.) And if these treats don't vanish at once, they make delightful gifts, place card "markers" or centerpieces (group decorated cookie trees, for Instance, on a bank of arti­ ficial snow). PEANUT BUTTER SUGAR COOKIES 2 cups (12-ounce package) Reese's Peanut Butter Chips Vi cup butter or margarine, softened 1 cup sugar 2 teaspoons vanilla extract 2 caps unsifted all-purpose flour water, melt peanut butter stir until smooth. large mixer bowl, cream butter or margarine and sugar until fluffy; add eggs and vanilla. Beat well; blend in melted chips. Combine flour, baking soda and salt; blend into creamed mixture. Cover bowl tightly; chill about one hour or until dough is stiff enough to handle. Roll dough on lightly floured surface to tt-inch thickness; cut into desired shapes with Christinas cookie Bake at 373* for 6 to S min­ utes. Cool on wire rack. Decorate with frosting, col­ ored sugar, miaiature gum- drops. About S dozen cookies. r Mig A not-ho ili og»)