Evening star., 1900-08-18
HOW TO GIVE A PICNIC
LITTLE HINTS FOR COMFORT AND
THE CoMMIssARY.
A Tasteful and Nourfshfng Menu
and Cool Drinks TO Go
Along.
Written for The Evening Star.

/ W r1tten Tor Inc Evening Star
Properly managed. there is no more pleas
ant diversion than the much-abused picnic.
Its informal.ty and the benefit OF the fresh
air and exercise to be derived from Il make
It a form of entertainment at which only
| those who do not know how to give picnic
scoff.
The place in which to hold the picnic is
the matter to be first considered. II should
| be easy o, access. IL the means OF reach
ing 1t is by railroad train. 1t should not be
| too far from the station. II the party must
| drive to the grounds II should be SO To-
Gated that the picnickers Will not be COM
PEELED to climb hills. force their way
through briers or bushes or tramp through
marshes. 1t should be In a neighborhood
| that will afford some amusement. with fish,
Ing for the men, wild flowers for the ladies
| to gather, or places OF interest to visit for
both. Hammocks, cushions and blankets
should be included In the articles taken
with the party. The blankets are excellent
| to spread upon the ground; they AFFORD
comfortable lounEing places for the guests
where they need not fear the after effects
| of rheumatism.
Soap. washcloths and towels should be
| included in the picnic outfit: also a small
hand mirror for the ladies' There should be
a spring or stream near the picnic grounds,
| where faces and hands may be cleansed- In
| case there is not, bottle Of eau de CO.
| logne is both cleansing and refreshing.
Should the drinking water be at a distance,
cheap tin pail may be taken along to
| hold the water and left behind when the
party returns home.
japanese napkins and little wooden
plates. such as those in which the dairy
| man sends home the butter, furnish a solu-
tion of the plate and napkin question,
Simple, but Substantial.
The luncheon. served under the trees, OF
course, should be a simple one. Cold tea,
lemonade, root beer or bottled milk will
supply the beverages. The lemonade may
be made on the grounds very easily II the
sweetened lemon juice is taken along in a
bottle. There are a number OF prepara-
tions Of patent lemonade in the form of
| tablets or powders, but as many Of these
require the addition of sugar the sweetened
lemon juice is most convenient.
An excellent menu consists Of:
Boiled salmon with Tomato Cream;
| Cold Roast Fowl aud Tongue.
Fruit and Cake.
Chocolate Sponge. Lemonade.
To make mayonnaise OF lobster line a
| two-pound tin with a coating Of aspc, then
| arrange round the sides and top some
pieces of lobster cut into neat shapes. and
set these again with little more aspic.
Take all the trimmings of the lobster and
| mix these with some really good mayon-
naise. adding to the mixture boned and
| fleted anchovies. capers, stoned and
mixture put on the lid closely and set it
away till wanted. when 1t can be turned
out and garnished with lettuce leaves
| Outlets in aspic.-Braise the good end OF
| a neck of lamb. then set 1t away till cold.
when the outlets are cut off and trimmed
| neatly. Line a two-pound or four-pound
tin with plain aspic jelly, and this run
a layer of mint sauce. stifened with dis
| solved leaf gelatin; this set a layer OF
INC e mo- ~ oioae' %,iu @ 49, 'S theSS
| but set run a Iayer of plain aspic over n
and repeat the mint sauce and outlets, al
ways allowing about half an inch of plain
S Sopru pst~een ,. @ easm ;ii las Asalh cover
| destination these are turned ONT in a block
which is then sliced across through the
layers or plain aspic, and each outlet IS
,h Gu. out Oh, OF the aspic ana trlinrnea'
iv chonned ana set ron,nd ss - q ,arnth M
menus Even
Boiled salmon with tomato cream.-The
salmon is boiled allowed to get cold and
tben urannad ,n tho ou,ar leaves Of a lot
| -
| tuce' 'heh III cream hapkh' careluily
| pinned over it. For the tomato sauce pound
| four large tomatoes to a smooth pulp sea-
son with salt and nennar ada half a OIL
=. a.. ,,a'.,s ..,. e,ir, -. g. -,
vi just iiquiu aspio anu iuo II tiiiousH
sieve; now stir 10 IL gill OF whipped
cream, a dessertspoonful of tarragon vim
| egar and a few drops of chilli vinegar and
| put II into lam pot, carefully tying it
| down with oiled paper
| Cold roast fowl and tongue-Roast the
| chickens and let them stand TIL cold when
| they must be skillfully dissected by some
good carver; then carefully put together
baby ribbon. The tongue should also be