The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1885-09-03
DAY IN THE WOODS.
a Few Stray Hints Concerning Plcaf
Fare.

NarDc-s' BGzur in its current issue
SAYS: IL IS an unromantjc fact that no
matter how grand or charming the
scenery around. nor what stories or
thrilling spot the picnic has been got
ten up TO visit, one Of the most inter
esting features Is the luncheon.
70 ride or climb in the fresh open
| air IS sure TO produce good appetites,
and welcome indeed TO hungry pick
nickers are the lunch baskets, which,
when opened, show brave array Of
tempting vIands.
Ihat convenient arrangement which
pernCtu&tes the name OF its originator,
the Earl of Sandwich, IS q great favor
ite with picknicers.
Sandwiches, to be good, must be
nicely made. The bread must be nei-
ther too stale nor too fresh; it must be
cut into thIn pieces not larger than
three inches by four, daintiy spread
with butter and two slices put together
with some relish between.
Ham sandwiches are the most COM
mon. The ham should be well boiled;
it is then chopped very fine and then
| grated, spread evenly over one slice of
| bread, q second placed over it, and the
two slices pressed gently but firmly to-
| gether. The ham may be seasoned by
Incorporating a small quantity of
mixed mustard with it before spread
ing on the bread, or it may be left
plain. The mustard, however, is gen
orally liked, and adds 10 the relish.
When it is net convenient TO boil
| whole ham. and but small number of
| sandwiches are to be made, the ham
may be nicely cooked by cutting into
| thin slices and steamed until thorough
| y done.
| Sandwiches may also be made ont of
| light rolls, but bread is best for the
| purpose. They may be varied indeli-
! niteIy by using different kinds of filling.
| The following VIII be found nice rel
i5hes for nlling, and will give consider
able variety:
Place one cupful Of grated or finely
! chopped ham in "a earthen bowl, add
! two teaspoonfuis Of mixed mustard,
| one-thrd cGpIul OF any kind of sour
I pickles, minced IS fine rs possible, and
/ tWo table5poOnfuis OF melted butter.
! Stir and work together until ali is
mixed into q smooth mass. The yolks
| OF two hard-boilcd eggs may be added
/ or omitted as preferred.
| Corned OF plain boiled meat makes
| good sandwiches. Chop fine, TO each
! cuplul add one level tea5poonful of
| salt, one OF pepper, one OF mustard,
! two tablespoonfuIs or melted butter, or
/ four of water in which the meat was
| boiled. Nix thoroughly.
! a good spiCed filling can be made by
| changing the seasoning, instead of the
| pepper and mustard, use one-third tea
spoonful Of all5pice, not quite so much
! cinnamon and small pinch OF ginger.
Tongue for sandwiches should be
! Clipped into very tiny pieces, or
/ chopped. A small quantity OF mustard
| on it is = great Improvement, but it
! will require no other seasoning.
oSs St R9 an9ther ds i;ing u fg56 il PicEied oys
ters; drain from the liquor, and look
| them over carefully to remove all bits
! Of shell. With i sharp knife cut each
/ oyster into three or four pieces. Crate
! stale bread or crackers; 90 each cVpful
! of prepared oysters take one cupf Il of
! crumbs, and enough liquor to partially
| moisten. Have ready 4 pan with
small quantity OF melted butter; turn
in the oysters after they have been
| well mixed with crumbs, and fry
brown, but not hard.
Spiced beef IS always better relished
than plain meat. Remove ali bones
| from piece weighing about four
pounds; rub it well with cinnamon,
alIspice, pepper and celery salt. Roll
tightly and tie. Boil until done III Wa
ter enough to cover, to which has been
added oue-third OF an ounce 0i each OF
the following spices: Ginger, cloves,
cinnamon, alsplc" and mace. When
cold dust oil ali spice adheriug to the
outside, and cut in very thin Slices.
Spiced oysters are MADE BY pouring
hot spiccd vinegar over fresh ar
cornaG orstors drained ont of their
;r;aa TEo vjnoro, ebouId he hiChly
5rio~d a,d boi7;nc- when nollred
over .be or.tal,-. HEY will them be
ready for use in few hours This is u
favorite deiicacv for picnjcs.
Hard-boiled eggs are another regu-
lar nicr;c dish. IEr.a should ALWAYS
he hoiloj for half an hour at least, and
| tho sbnlIs lcft an rntiI tin,o to serve
them
Picked encs make q nice change.
Boil the eTgs hard, remove the shell
and drop the whole corr into hot vine
car which has been seasoned hich with
saIf. ponner mustard. cinnamon and
aIIspice, The ecrs should remain in
the y5negar over night at least.
Tho y5ncersr i drained off and the
c..,rs .,Ianali IN . ;o, hafn,.c nacl,inc in
the b5skcts, for all Iiguids must be dis
rensed with rs much rs possible in
basket. which ora to he carried anv
Gisfanra
sweets are never in so great demand
at picnics as other things which have
moro Of a relish, still they must form
mart Of the fpast
/ iittIe nia which : generally favor.
its i made of ainDam0n in the shane OF
n turnover. Make = short fiakv crust.
ron ont in4o ehaot. about fnur inches
across. on half of each sheet sprinkle