got school-age ghosts and goblins in your home, you should
know these basics of Halloween parties.
Edible fake blood: Mix together light corn syrup with enough
red food dye to get the color you want. Sprinkle in a little
unsweetened cocoa powder to darken the mixture. Too thick?
Thin with water. Too thin? Thicken with flour or cornstarch,
mixed in slowly.
Dry ice vapors: Handle dry ice with care as it can cause
frostbite. To make a steaming cauldron of vapor, place the
dry ice in a container and add water, which will make a
foggy vapor arise. This works great outdoors on Halloween.
(A bird bath works well outside as the container.) The
liquid will bubble crazily initially, in addition to the
smoke, but you’ll need to replenish it with more dry ice
to keep it going.
want the vapor coming out of a pumpkin, place a tall
container with dry ice inside a carved jack-o-lantern, then
add some water to the dry ice.
create vapors in a punch bowl, place a smaller bowl to hold
the punch inside a large bowl that will hold the dry ice and
water. It will appear that the steam is coming from the
punch bowl. (This is to avoid having anyone accidentally
sipping on dry ice.)
find a retailer for dry ice, check online. You will need to
buy it the day you are using it.
Icy hand in the punch bowl: Using a clean rubber glove
(turning it inside out if it has a cloth interior), fill
with water (leaving a little airspace), tie off at the wrist
and freeze overnight. When ready to use, dip glove in warm
water briefly, then peel off — or cut off — carefully
(those fingers are delicate!). If you want a colorful hand,
add food coloring to the water before you add it to the
glove. But beware, because the color will come off on your
hands as you remove the rubber glove.
Gelatin hand: Prepare the gelatin with less water than usual
so that it is very firm (1 1/4 cups water for a 6-ounce
package will fill an average glove). Cool slightly. Using a
clean rubber glove (inside out if there’s a cloth
interior), fill with prepared gelatin and refrigerate until
set. Carefully peel off the glove and serve.
Wiggly worms: Cut Gummi worms with a kitchen shears into
thinner long strips. Soak them in a solution of 2
tablespoons baking soda mixed with 1 cup water for about 15
minutes. Take the worms out of the solution and drop them in
a container of vinegar. There will be a chemical reaction
that will cause the worms to wiggle. (From Liz Heinecke,
author of "Kitchen Science Lab for Kids.")
Goblin goo: In a medium-size bowl, mix together 1 cup of
cornstarch and 1/2 cup water, with a little food coloring
(purple, green or red would be Halloween-oriented). Use your
fingers or a spoon to combine them. Goo will be the
consistency of syrup. (Note, this is messy.)
you roll the mixture into a ball, it will act like a solid.
When you run it through your fingers, it will act like a
liquid. (From "Kitchen Science Lab for Kids.")
You will need a small paintbrush if you "paint"
the fingernail with the egg/food coloring. An alternative is
to press a sliced or whole blanched almond at the fingertip.
bread dough for 12 dinner rolls, thawed but still cold
cup melted butter
yolks, beaten, for nail color (see Note)
coloring (see Note)
oven to 350 degrees.
each roll into a 7- to 9- inch pointed rope.
sharp knife, define finger nail on pointed end and knuckles
and lines along the finger.
on a greased baking sheet. Pinch finger thinner on both
sides of knuckle. Brush finger with butter, avoiding
fingernail. Sprinkle cheese and garlic salt on finger but
not on nail.
nail color by combining egg yolk and food coloring to
achieve desired color. Paint nail with small paintbrush.
Bake for 10 to 15 minutes.
SPICE POPCORN BAGS
12 (1-cup) popcorn bags.
From "We Love Cooking, Totally Tasty Food for
Kids," by Lilly and Audrey Andrews, twin 12-year-olds.
This colorful, engaging new book from Cooking Light is a
good one for budding cooks.
cups popped popcorn (from about 1/2 cup kernels)
cup unsalted butter
teaspoon pumpkin pie spice
butter and stir in pumpkin pie spice, sugar and salt.
Drizzle spiced butter over popcorn while stirring constantly
until coated. Fill individual goody bags with about 1 cup
popcorn per bag and serve.
For an adult version, add vodka. From allrecipes.com.
(0.13 oz.) envelope powdered, unsweetened grape drink mix
(such as Kool-Aid)
(0.13 oz.) envelope powdered, unsweetened orange drink mix
quarts cold water
liter chilled ginger ale
together both powdered drink mixes, sugar and 3 quarts water
until solids are dissolved. Refrigerate until cold. Right
before serving, combine with ginger ale. For dramatic
effect, add a frozen ice hand (see below) or ice cubes made
with Gummi worms to the punch bowl.
Adults need their Halloween diversion as well. The
anise-flavored liqueur could be of any variety, including
Pernod, Herbsaint or absinthe. You need only a small amount,
so buy the least expensive. It does give a lift in flavor to
the drink, so it’s worth adding, particularly if you are
making more than one drink.
ounce (2 tablespoons) gin
ounce (2 tablespoons) Cointreau (orange-flavored liqueur)
ounce (2 teaspoons) Lillet Blanc (white wine aperitif)
ounce (2 tablespoons) fresh lemon juice
1 to 2
dashes anise-flavored liqueur (see Note)
strip of orange peel, for garnish
shaker with cracked ice, combine gin, Cointreau, Lillet
Blanc, lemon juice and anise liqueur. Shake and strain.
Serve immediately with a garnish of orange peel.