The times. (Owosso, Mich.) 1882-1897, 1884-08-22

be both rslreshing and healthfuL
In hot wcathcr there u some danger
In drinking much water. Lemonade
Is . beverage that meets with little OPP
position and Is both ehesp and easily
made. Tho lemons can be cut In quar-
tors and carried ina tin box or Daddy.
Arrived at the picnic grounds. spail
of water Is readily secured. Fill q cup
with the crystal fluid. squeeze one
piece Of lemon Ia it. add sugar to suit
the taste, and there you have a lemon
ade individualc. For an adult who pre-
fers more acid use half lemon.
Caterers now have tea frappe, iced
coffee, and cold milk. which Is espec-
tally designed for private picnics and
is delivered in little coolers. packed in
ice similar to ice-cream. These orders
cost very little apd add very much to
the pleasure of the forest meal.
In making sandwiches cut the bread
as thin as possible without breaking.
For this purpose bakers loaf day
old is preferable to homemade, which,
II not too dry, is sure to be too soft to
cut thin. Remove all the crust. let the
thickness be less than an eighth Of an
inch, and cut in circles, squares, OBJ
longs, diamonds, or any figure fancy
may dictate. See that the pieces fit
exactly, for neat sandwich has 80 per
cent moro flavor to it than a shaggy,
irregular one. Don't use fibrous veal,
fat ham, nor lumpy chicken. Mutton
and beef are too tough ever to be used.
We are mindful that corned beef is ten
der, but after meat has been boiled
from three to five hours it has just
about as much flavor and nutrition in
it as fresh shaving. Tongue makes q
good sandwich if well dressed, but the
dressing is mussy and that is condi-
ton to be avoided.
People are adverse to deviled ham,
not only on account of its trichin@
scare, but also because, like hash. it is
considerable of q riddle. Chicken
salad makes as good sandwich as can
be suggested. Make that dish to suit
the taste, put plenty, of chopped pickle
or pickle lily in it, and complete the
dish by copious amount of salad
dressing with or without oil. When
sufficiently wet, cover piece of bread
evenly, and sparingly enough to be
neat, tit the other piece down, and
you have as toothsome sandwich
as the late Delmonico ever made.
1t should have been stated that
meagre amount of butter should
be used on the bread. II they are
good they will be very very good, and
q large supply will be needed, for two
hungry boys can get outside of dozen
very easily.
Another delicious sandwich can be
made with pate de foie gras, which
should be spread on thin slice of soft
pliable bread that can be rolled or
doubled up like lady-finger. In either
case the crust must be removed and
the cylindrical sandwich tied at both
ends with water-cress. This is very
appetizing, and can only have one fault
scarcity.
Another sandwich that will be put to
flight at sight is the sardine sandwich.
Circular pieces of bread sparingly but
tered are made the background for
three sardines which are coaxed to-
gether and made to lie in from the
edge. Very thin slices of lemon from
which seeds, skin, and rind have been
removed are placed on top. No bread
CoNcIS lb lcCcS VI Oileu pupoI oOpu-
rate these one-sided sandwiches which
may be piled up in box or hamper.
No cold lunch is complete without
olives, sweet pickles, or picked
peaches. Fruit of some kind should
be served after each course, and there
is nothing nicer than few good figs,
in order to serve the more juicy fruits
for dessert. Bananas are nice cut in
thin slices and served with sugar and
cream. For meats, game is always
agreeable, especially when bruised and
fried in crumbs. Patties, too, are pal
atable, and salad of some kind is in
dispensable. When creams are left to
the caterers judgment these artists in
variably select ices or Roman punch,
since the fruit acid they contain are
more desirable than the insipid sweet
ness of creams, rouches and jellies.
If you must have pie, remember the
cheese.
For neatness, economy, and comfort
buy paper napkins. The little wooden
or paper plates should be covered with
lettuce-leaf, which when removed
gives place to fresh leaf and leaves
the plate clean for the last course.
Biscuits that are served with game
should never be sweetened. Brown
bread and apricots followed by crack
ers and cheese may comprise two
courses. and if all the merry-makers
are not prohibitionists, champagne
frappe with biscuit will be found de-
licious