Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1900-07-28

New York World.
Basket for a Picnic Trip.
This is tie beginning Of the season for
all sorts of nj fresc0 entertainments, pie
nes, boating parties. pIaZZas lawn and
tent spreads for children and all kinds Of
spreads for grown-ucs, and one of the i'm
portrait questions 20 be settled is what to
eat, and bow TO carry it. The last propO-
sitiOn of the problem is by no means the
least important, rs anyone will testify 20
whom it has been given to pack the
hampers, or even to assist at the solemn
rite.
Onr thing is admitted before the task
Is ended. and that is, it requires brains.
Skill and experience to pack a picnic
hamper in such IT fashion that the food
will not arrive ut its destination in 4
state of crumbs and general mussiness,
with 4 miscellaneous flavor peryadng
everything. Thin pasteboard boxes are
invaluable for use on such occasions
And, apropos of brown bread, it makes
delicious sandwiches wnCn used either
with lettuce and mayonnaise, or with cot
tage or cream cheese as Il filling. The
slices Of bread want to be as thin as
vanity, and the butter spread evenly, and
not left in humps over the surface
Crackers which have been split, sea
soned with butter and salt, and then
baked to crisp brown. are always rel
salad. Yes, salad for it is entirely pos
sible at a picnic. That is, if you do not
mind being Il bit burdened by the bottle
which contains the mayonnaise, and II
couple OF extra parcels one holding the
head of lettuce, the other the prepared
lobster meat salmon or chicken They
can be carried with safety to the picnic
place, and then put together just before
serving. \ box or two of sardines is Il
welcome accompaniment to the picnic
luncheon.
Fruit is necessity, but it must be
carefully packed. and if possible by IL
sen. Tea, coffee and milk can be carried
IN glass fruit jars. with the tops tightly
screwed ON, and lemon juice for lemon
ade should be carried in the same with
plenty of paratine paper with which to
me them aud also for wrapping about
the food that is packed in each one.
One of the incest filings for sand
wlches is made of eggs. Boil eggs hard.
letting them remain in the water just Mt
the boiling point from half to threa-uuar-
ters OF an hour. The boiling can be done
the day before the eggs are to he needed
In the morning remove the shells and
chop the eggs very fine, until they are nj.
most a powder. in fact. Mix them with
a French salad dressing, making them
into a sort of paste which will he easy to
spread. Peanut sandwiches are also most
delicious. Remove the shells from fresh
ly-roaStcd peanuts, and rub off the red
skin, then chop the kernels very fine and
make sort of paste by adding melted
butter and season with salt. Spread this
paste over the buttered slices of bread,
and so make the sandwich
Another palatahle addition to the picnic
hamper is hard-boicd eggs the shells OF
which are removed, then they are
wrapped in tissue paper with the ends
fringcd and twisted, giving them the look
hnWR lQnhpnS 4 hpy Of nj
pepper and salt should be backed with
them. AS a variation to the hard boiled
eggs there may he stuffed eggs. Boil as
many as you wish TO serve for twenty
minutes. When they are cool remove
the shells and cut carefully lengthwisc
Take out the yolkS and put the two
halves of each egg together SO that they
may not get mixed. while You mash the
yolks, and to every half-dozen add tea
spoonful of soft butter aud Il few drops
of onion juice; to this mixture add half
rs much pottcd ham and mix thoroughly
together
You may use minced chicken, veal or
lamb in place Of the ham, and season TO
the taste with salt, pepper. mustard and
chopped parsley. tll the whites of the
eggs with the mixture, smooth them and
press the halves closely together. being
careful 10 fit them inst as they were cut.
Tie them together with thread, roll them
again in the crumbs place in a frying
basket and brown in deep fat Drain
them on a piece Of paper, and when they
are cool, wrap them up like the hard
boiled ones aud pack.
Just another word about stuffed eggs
They are delicious luncheon dish. but
are finished I little differently after
Stuting. IL there is any of the filing
left, and There usually is spread 1t on a
shallow dish, place the eggs ON it-with-
ont crnmbliug and browning, You will
understand-Voycr them with Il cream
sauce. sprinkle nuIlerrG crumbs over
the whole surface, and bake until the
crumbs are a d6'iuate brown. Serve Mt
once instead OF waiting foG the dish 20
cool.
Cold meats, cut in thin wafrrIikr
slices. and seasoned with salt and pep
per, will be found a much appreciated
addition to the hamper, and to eat with
them delicate slices of bread ana butter,
either white. brown, or whole Wheat
Boston Herald