The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-08-22
THE CTTLD OUT OF DOORS.
BY Christine Terhune Herrick.
Continued from last week)
PICNIC EGGS

PICNIC EGGS.
Boil the eggs hard, putting them on in
cold water and letting them cook for ten
minutes after this has reached a boil.
Throw them into cold water take off the
shells, cut the eggs in half lengthwise
and remove the yolks. Rub these to a
smooth paste with a little melted but
ter-about a teaspoonful for two eggs
salt and pepper to taste, and a few drops
of onion juice Make the paste into
balls as near as possible to the original
size of the yoll<s, and fit them into the
spaces these left Wrap the eggs in
pieces of tissue paper. These will hold
the sides of the eggs together, and If
the papers are fringed at the ends they
add to the attractive appearance of the
eggs.
Recipes for eggs done in this fashion
are so many and so excellent that my
only apology for giving this enc here is
that eggs prepared by these directions
are so simple that eaten in moderation
they ought to be entirely harmless to a
healthy child of six years old or over
PICNIC MEAT LOAF.
Have a pound of beef chopped fine, as
for Hamburg steaks or beef tea, and or
C0I lllt DulCllGT W tHOp Will IL al SllCc VI
raw corned pork. Add to them a quarter
of a cupful of very fine cracker crumbs,
ten drops of onion juice, a teaspoonful of
good table sauce or of good catsup,
a little celery salt and a teaspoonful of
common salt. When all are well mixed,
add beaten egg and three tablespoon
fuls of melted butter. Work all to
smoothness, and put into a buttered
mould, packing it in tightly. Set the
mould in a pan of boiling water in an
oven, cover and cook for an hour and a
half AS the water boils away fill up the
pan from the kettle. Take it out at the
end of the time given, put plate on the
mould and a fatron on this and set it
away thus over night. 1t can be sliced
evenly when cold.
Even better than this, because more
wholesome, is cold chicken. The great
drawback to this in many cases is the
expense. 1T does not take long for a
party Of healthy and hungry children to
DO away with even a good sized broiler,
and when the picnic is weekly function
the cost of providing roast or broiled
chicken for a band of ravening young
picnickers becomes a serious business.
An excellent substitute for the high
priced young fowl is found in pressed or
jellied chicken, which may be made
from an older and cheaper fowl.
PRESSED CHICKEN.
Select a good sized fowl Weighing
four or five pounds. Put it over the fire
in pot with four quarts of cold water,
large onion and a small carrot, both
sliced, a stalk Of cooking celery, a bay
leaf, and a sprig of parsley. Let the
water take at least an hour to come to
the boil and never let it get beyond a
gentle simmer at the side of the pot.
Hard boiling never makes a chicken
tender 1t should cook from four to five
hours. When it Is tender enough to slip
from the bones take out the chicken,
Chop most of 1t fine, reserving some
pieces of the dark. and some Of the light
meat, When the chicken is cold moisten
it with the gravy, to which has been
added a little gelatine, in the proportion
OF teaspoonful of the gelatine, soaked,
to a pint of the liquor. If the gravy is
not highly seasoned, add to it little
onion juice and celery salt as well as the
common salt that should not be put In
until the fowl is cooked. Arrange the
large pieces of chicken that have been
reserved on the bottom of plain mould
that has been rinsed out with cold water.
and put the chopped chicken over this.
Set the mould away in a cold place, with
heavy Weight on the chicken By the
end of several hours-fve or siX-it
should be firm enough to turn out, but it
is better to take it to the picnic ground
In the mould and cut it there.
(To be conttinued.)