Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1885-08-05

Some Hints Concerning tho Preparation Of In
Daintics for the Table In the woods.


Dainties for the Table In the woods.
From HaIpcr's Bazaar.
1t is an unrOmantic fact that no matter how |
grand or charming the scenery around, nor
what storied or thrilling spot the picnic has |
been gotten up to visit, one of the most in |
teresting features Is its luncheon.
The ride or climb in the fresh open air is
sure TO produce good appetites, and welcome
indeed 10 hungry picknickers are the lunch
baskets, which, when opened, show brave
array OF tempting viands
That convenient arrangement which per-
| petuates the name of its originator, tho Earl
of Sandwich, is great favorte with picnic
erS
Sandwiches TO DO good, must be nicely
made The bread must be neither too stale
nor too fresh 1t must be cut into thin pieces
| not larger than three inches by four, daintily
spread with butter, and two slices put
| together with some relish between.
Ham sandwiches are the most common.
The ham should be well boiled 1t is then
| chopped very fine or grated, spread evenly
over one slice of bread, second placed over
| IL, and the two slices pressed gently but
firmly together. The ham my be seasoned
by incorporating small quantity Of mixed
mustard with 1t before spreading on the
bread, or II may be left plain. The mustard,
however, Ia generally liked, and adds to the
/ relish.
| When y is not convenient to boil a whole
| ham, and but a small number of sandwiches
/ are to be made, the ham may be nicely
cooked by cutting into thin slices and steam
| ing until thoroughly done.
: Sandwiches may also be made out of light
D | rolls, but bread is best for the purpose They
may be varied indefinitely by using differ
ent kinds of filing The following will be
s found nice relishes for filling, and win give
Place one cupful of grated or finely cbop.
ped ham in an earthen bowl, add two tea
spoonsfuls of mixed mustard, one-thrd cup
n ful OF any kind of mixed mustard, one-tbird
!, cupful Of any kind of sour pickle minced as
!, fine as possible, and two tablespoonfuls o
? | melted butter Stir and work together unit
all Is mixed into smooth mass. The yolk'
J, OF two hard-boiled eggs may DO added o
n | omitted as preferred.
!, good spiced filling can be made b,
changing the seasoning instead of the pep
D per and mustard use onethird teaspooniu
D. | OF allspice, not quite so much cinnamon, anC
,s | a small pinch of ginger
Tongue tor sandwiches should be chippec
l. into very tiny pieces, or chopped. small
g. quantity of mustard on it is great improve
O. ment but 1t will require no other seasoning
" stu another filling is made as follows
- Take one can of fresh or picked oysters
III drain from the liquor and look them owe
carefully to remove all bits of shell. With
sharp knife cut each oyster into three or fou
10 pieces. Crate stale bread or crackers 10 eac
II. cupful of prepared oysters take one cupful {
crumbs, and enough liquor to PARTIAL
go moisten. Have ready pan with smal
Ill | quantity of melted butter turn In the oyster
ditoT tucy HdNt DeeH Wtll Il1Ntu Win III
crumbs and fry brown, but not hard.
Spiced beef is always better relished tha
10 plain meat Remove all bones from piec
oil weighing about four pounds; rub it we
W with cinnamon, allspice, pepper and celer
100 salt. Roll tightly and tie. boil until dor
in water enough to cover, to which has bee
added one-third of an ounce of each of Il
of following spices Ginger, cloves, cinnamon
allspice and mace. When cold dust oil a
se spice adhering to the outside, aud cut
mt | very thin slices
let Spiced oysters are made by pouring h
let | spiced vinegar over fresh or canned oyste
n drained out of their juice. The vineg
~ should DO highly spiced ana boiling wht
er poured over the oysters they will then
NJ ready for use in a few hours. This is a
he vorite delicacy for picnics
ly Hard-boied eggs are another regular plcn
si- | dish. These should always be boiled for hi
nd | an hour at least, and the shells left on un
~. | time to serve them.
ic' Pickled eggs make nice change. Boil Il
we eggs hard, remove the shell and drop 4
whole egg into hot vinegar which has be-
seasoned high with salt pepper, mustar
IL cinnamon and allspce. The eggs should
oo main in the vinegar over night at least.
''' The vinegar Is drained off and the eg
placed in a jar before packing i'm the baske
for all liquids must be dispensed with
WIS much as possible in baskets which ere to
- carried any distance.
y, Sweets are never in 30 great demands
'ht picnics ~ other things which have more O
YER relish, still must form part of the feast.
10 little pie which is generally iavorite
aid made of cinnamon in the shape OF a turn ov
hnt Make a short fiaky crust, roll out into shel
about four inches across on half of ca
sheet sprinkle sugar to the depth of tbi
of an inch moisten this with water, al
IA lastly sprinkle on enough ground cinnam
,,. to cover well. Turn over the other ha
nv nv fasten the edges firmly together and ba
my quickly. While hot, rub the white of an @
isy over the top and sprinkle with granulat
tile | sugar.
He Lemon tarts made thus: Line a sm
ia | patty-pan with paste bake; then put
.. each spoonful OF lomon jelly made by be
~, ing together until clear one cupful of sugi
VIII the yolks of two eggs, the juice part of I
lay rind of two lemons beaten together. BE
Jne the whites to froth, add two tablespoonfu
ect OF powdered sugar after the jelly has be
his put in the tart, place on top a spoonful
the froth, and brown in the oven. These a
delicious. large pie may be made in t
same way, but for public luncheons the tai
to are much more easily carried.
10 Lemonade il always in demand. 1t say
~ considerable trouble il, instead of takil
hs lemons and making the lemonade after {
out irving at the grounds, the juice is squeez
from the lemons and put in tightly cork
bottle with the proper amount of sugar |
,as fore leaving home. Nothing il then left
- do but to add water and ice.
e.--