The Republican. [volume] (Oakland, Md.) 1877-current, 1886-08-21
PUTTING UP A LUNCH.
How to Have 1t Inviting, Appetizing and
in Prime Condition.

| III Irlnle COhuitlon'
At home with the attractions of a
vell-appointed table, it is an easy mat
tr to serve a dainty and delicious lun-
deon; in spicy woods on the green
grass, the plainest picnic fare proves
tempting; but the most elaborate noon
Jay meal when transferred to lunch
basket, and opened several hours after
in dusty shop or back office, shows an
obstnacy to attractiveness well nigh
impossible to overcome. So few house
keepers send out inviting baskets; so
many unfortunates hurriedly dispatch
their contents as a matter of necessity,
so many others turn away in disgust at
the sight of the cake, pie, sauce, pickles,
chunks of meat and thick crumbly slices
of bread dotted with Jumps of butter
promiscuously thrown together, that it
would seem to require more than ordin-
ary care and skill to prepare and pack
lunch with pleasing result.
Only those who know by experience
its annoyances and difficulties, can i'm
agine the perpleXity of the young bride
who, "flung neck and crop overheard
and commanded to swim or else sink'i
in the untried waves of domestic duties,
finds the additional circumference of a
lunch basket. Bravely refusing her
lovers suggestion to ''board' and re-
alizing her inefficiency, she finds time
in the busy months preceding her mar
riage to copy in blank book the greater
number of her mothers recipes from
plain soup to rich dessert. Armed with
this, and happy in her ignorance, she
puts her whole heart into the novelty
and excitement of the new housekeep-
ing. And behold the wife, who never
in ell her life of twenty-four years rose
and prepared the morning meal, now
stirring at five o'clock, and in the inter-
walls of getting breakfast arranging her
husbands noon lunch.
Her inquiry as to what his basket
had formerly contained, elected the
information that for six weeks, three
hard-boiled eggs daily had helped to
''fill up" and in spite of his protesta-
tons to his landlady. To avoid wound
ing her tender feelings by returning
them, he SHE'D the unwelcome edibleS
at barking dogs on his way home, or
hid them in wood pile. A too gener-
Gus supply of pastry of various kinds,
with dried beef and prune sauce COM
pleted the usual bill-of-fare. All this
proved no help to our novice except in
the way of warning.
For time she endured the tin pail
in use by her husband; then she hunted
| the town over and found at last, q
/ hn OF u
having strong handle in the lid. The
ample room inside prevented the crowd
ing of the eatables. which in the case
of the pail had been unavoidable. For
napkins, she purchased linen toweling
crossed by bars of red. This she cut
in squares and hemmed, furnishing
enough for frequent change.
In order to cut thin, even slices of
bread, she was particular to have a
sharp knife; and to spread well the
butter must be warmed. This was u
real care; for it passed so quickly from
a solid to a liquid, that often other
Jumps must be furnished. Indeed it
was all real care to our young house
wife; and very sleepy work she found
it, the unwelcome lamp light necessary
in dark winter mornings, smarting her
eyes and compelling their attention.
Thin slices of meat she sprinkled
with salt and pepper, and sandwiched
with the bread or biscuit. Pretty
glasses of different sizes were used, ac-
J cording to the sauce; if of rich pre-
serves, a little in small glass was a
sufficency; if of canned fruit, larger
glass held more; each were provided
with tightly fitting lids. Salt and
pepper bottles with covers were found
most convenient, though often the two
| condiments could be mixed, it being
5 desirable to use as few dishes us posi-
BILE.
In undertaking this new duty, our
/ friend had the advantage of having
once carried a dinner basket herself
and this in addition to her questioning
: her husband in regard to the days col
: lation, and care to conform to his in
| dividual tastes, gave her hints to still
further improvement. As she became
, more experienced, she decided that i
was not 50 much the quantity or variet,
i of the food, as the quality and arrange
,, ment of it in the basket, that made thu
! cold meal failure or success. Mono
) 4. PUrdy, IN Good Housekeeping.
( Dressed Potatoes: Put into stew
> pan piece of butter rolled in flour,
, a gill of cream, pepper, salt and Il very
: little nutmeg; also the Juice of half 8
/ lemon; stir these over the fire till boil.
4 ing. Then add slices of freshly boiled
new potatoes, and after warming then
!. up in the above sauce serve very hot
q TnIe,o Riude