The Providence news. (Providence [R.I.]) 1891-1906, 1897-07-19

Dear Sallie--I promised in my last
hitter, that l would tell you how 10
prepare a cold lunch for your picnic next
week. or course you must have sand
wiches. for who ever heard OF picnic
without sandwiches? There are SO
many kinds that IL Is hard 10 choose but
have found by experience that the
most satisfactory ones are those which
contain the least oil or dressing. as they
pack easier md do not flavor the rest or
the lunch. Nearly everybody likes ham
sandwiches. and the following recipe Is
a very good one:
HAM SANDWICHES.
Make dressing of half q cup OF but
ter, one tablespoonful OF mixed mustard,
one OF melted butter. a little red and
white pepper, a pinch of salt and the
yolk of an egg. Rub the butter to
cream and mix with the other ingredi-
ents thoroughly. Stir in as much
chopped ham as will make it consistent.
and then spread between three slices or
bread from which the crusts have been
trimmed
Now If you want the Slain ham sand
wiches, trim the crusts from three
slices of bread. butter them and lay be-
tween every two some thin slices OF cold
ham. If liked spread the meat with a
little mustard If the boys like them,
/ should think few
MUSHROOM SANDWICHES
would not come amiss. For these.
mince beef tongue and boiled mush-
rooms together. add French mustard
and spread between slices OF buttered
bread.
CHICKEN SANDWICHES.
Mince up fine any cold boiled or roasted
chicken, put IT into a sauce pan with
cream enough TO soften it. add a good
piece OF butter and a pinch OF pepper.
work il very smooth while it is heating
until IL looks almost like paste. Then
spread on n plate 10 cool Spread be-
tween slices OF buttered bread.
Add TO these your hard boiled eggs,
your pastry and your olives and pickles
and you have fine lunch. I should ad-
wise taking bottle OF the fruit water
told you of I'm my last letter Some
crackers, n tumbler of jelly and some
cake must be included, and II you wish.
put in some ralted almonds to nibble on.
John sent me down some chickens and
7 have been experimenting, with the re-
suit that i have made very nice
CHICKEN PUDDING.
Cut up two young chickens into good
sized pieces, put them in a sauce pan
with just enough water 10 cover them
well. When boiled tender, season with
salt and pepper. let them simmer 10
minutes longer. then take the chicken
from the broth and remove all the large
bones. Place the meat in a well-but-
tered pudding dish. season again, IL
necessary. adding few bits Of butter.
Pour over this the following batter:
Four eggs beaten light and mixed with
a pint Of milk one and one-half table,
spoonfuls Of melted butter, half tea.
spoonful of salt and a large teaspoon
full Of baking powder added TO enough
flour to make a batter like griddle cakes.
Bake one hour in a moderate oven.
Make a gravy Of the broth that re-
mains from the cooking of the chicken.
adding a tablespoonful Of -four stirred
into third OF cup Of butter. melted.
Serve hot.
When you see Nellie tell her I shall
write to her next week about those soup
recipes she asked me for. And now. af-
ter you have tried these recipes. may
good digestion wait on appetite and
health on both"
Yours culinarily.
COMFORT JONES.
Doctor Of Cookery.