The representative. [volume] (St. Paul, Minn.) 1893-1901, 1900-07-05

@
luncheon Home Journal.
PICNIC HAMPER,
Principal Of the Boston Cooking
School.
Rolls. Brown Bread for Sandwiches.
Entire Wheat for Sandwiches CHECKER
Filling for Sandwiches.
Cheese Filling for Sandwiches.
cheese Canapes. Sardine Filling for Sand
witches.
Veal Loaf Orange Waters.
Note-In all recipes given in the Boston
Cooking school lectures, it should be re-
membeTed that the spoon and cup measul =.
ments are always level, and for dry mix
lures and butter should be evened of with
knife. This rule applies to all dry mix
lures, liquids and butter.
ROLLS.
Small rolls are delicious for the pic
mic hamper, If they are we'll made and
light. They are not apt to get mussy
looking, and they can be partly opened,
buttered and then closed again without
a suspicion of the butter apparent on
the outside.
Pour one cupful of scalded milk over
two tablespOonfuls of butter and one
teaspoonful of salt. When lukewarm,
add half an yeast cake that has been
dissolved in two tablespoonfuls of warm
water; then add one cupful of flour,
beat we'll and let rise. When light, add
flour enough to knead. Knead with the
hands until it is smooth, light, springy,
and elastic to the touch, then place in q
bowl and cover tightly, and let 1t rise
until it has doubled its bulk, then shape
into small rolls, either the Parker House
or the cleft roll shape, let them rise
again and bake.
~, BROWN BREAD.
Mix and sift one cupful of corn meal,
one cupful or rye meal, and one cupful
of graham -four with three-quarters of a
tablespoonful of soda. Add to this
three-quarters of cupful of molasses,
and one pint Of sour milk. Turn into
buttered baking powder boxes. filling
them only about two-thirds full to al
low for rising, then steam two and a
half hours. It is mistake to let it
steam too long, as this is apt to make
it soggy as it is to have 1t overdone.
This brown bread may be made with
sweet milk as we'll as sour; or, it may
be made with water If the milk is not at
hand. II sweet milk is used, take one
and three-Quarters cupfuls, and use one
half tablespoonful of soda in place Of
three-Quarters of tablespoonful.
Brown bread makes delicious sand
wiches, especially if cheese filling is
used. The slices should be CUT very
thin in triangle or circle shape.
ENTIRE WHEAT BREAD.
Pour two cupfuls scalded milk over
three tablespoonfuls of molasses, and
one-half tablespoonful Of salt. When
lukewarm, add one-half, cake. of yeast
mixed with four tabiGspoonfuls of warm
water. one cupful of flour and enough
entire wheat -four to knead Knead it
well. let rise, cut down. shape into
loaves, rise again and bake. Entire
wheat bread makes excellent sandwiches
with lettuce and mayonnaise filling.
CHICKEN FILLING.
Chop and pound to q paste one cupful
OF chicken, or put 1t through meat
chopper. moisten with a rich chicken
stock. add two tablespoonfuls Of chop
ped pimentos. or green pepper chop
ped. after removing the seeds. then sea-
son with salt and pepper to taste. Spread
this between small buttered rolls. or
thin slices Of buttered bakers bread.
CHEESE FILING.
Use the domestic dairy cheese. select
ing one that is as soft and creamy as
possible. Crate this and use one-half
cupful cream, 0ne-quarter cupful Of
butter; add the cheese to this. mixing It
well. Season with one-haf teaspoonful
Of salt, one-half teaspoonfui Of mustard,
one-half teaspoonful Of paprika, and
teaspoonful anchovy essence:
to this add one-quarter Of 4 cupfu1 Of
lxAAOly CuOVPOO OAv0Ss anu Ox0 O6a0kA4J44-
ful Of vinegar. This Is most appetizingS
nlling for placing between thin slices
Of brown bread.
CHEESE CANAPES.
To make canapes take slices Of stale
bread. cut about one inch thick. The
slices should be cut very true and even,
to make nice booking cases.
Now take cutter In round or leaf
shape. and cut each slice: the leaf shape
makes. perhaps, = more attractive-look-
Inc canape. Then with sharp knife
cut all around the leaf or the round.
20 CANDY cATsiAss1lc
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